Multispectral imaging of wok fried vegetables

Publication: Research - peer-reviewArticle in proceedings – Annual report year: 2011

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This paper shows how multispectral images can be used to assess color change over time in wok fried vegetables. We present results where feature selection was performed with sparse methods from the multispectral images to detect the color changes of wok fried carrots and celeriac stored at +5°C over 14 days. A pairwise t-test was used to detect if the differences over days were significant. For both the original as well as a follow experiment significant differences were seen in particular for celeriac, but also to some extend for carrots.
Original languageEnglish
Title of host publicationScandinavian Workshop on Imaging Food Quality 2011 : Ystad, May 27, 2011 - Proceedings
Place of publicationKgs. Lyngby, Denmark
PublisherTechnical University of Denmark
Publication date2011
Pages59-62
StatePublished

Conference

ConferenceScandinavian Workshop on Imaging Food Quality
CityYstad, Sweden
Period01/01/11 → …
NameIMM-Technical Report-­2011
Number15

Keywords

  • Wok fried vegetables, Celeriac, Multispectral images, Carrots, Color change
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