Multispectral imaging of wok fried vegetables

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

View graph of relations

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
StatePublished - 2011
EventScandinavian Workshop on Imaging Food Quality - Ystad, Sweden


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


  • Wok fried vegetables, Celeriac, Multispectral images, Carrots, Color change
Download as:
Download as PDF
Select render style:
Download as HTML
Select render style:
Download as Word
Select render style:

Download statistics

No data available

ID: 5666548