Multispectral Imaging of Wok-Fried Vegetables

Publication: Research - peer-reviewJournal article – Annual report year: 2012

View graph of relations

Quality control in the food industry is often performed by measuring various chemical compounds in the food involved. The authors propose an imaging concept for acquiring high-quality multispectral images to evaluate optical reflection changes in carrots and celeriac over a period of 14 days. For comparison, sensory analysis was performed on the same samples. Prior to multispectral image recording, the vegetables were prefried and frozen at -30 °C for 4 months. During the 14 days of image recording, the vegetables were kept at +5 °C. In this period, surface changes and thereby reflectance properties were very subtle. However, they noted statistically significant differences for some wavelengths and combinations of wavelengths. The corresponding sensory tests showed weak differences over the 14 days (significant at a 10% level of significance), which makes it the more important that the authors were able to detect minor changes using multispectral imaging. From our findings, it seems probable that oxidation caused the changes over time.
Original languageEnglish
Article number020404
JournalJournal of Imaging Science and Technology
Publication date2012
Volume56
Issue2
ISSN1062-3701
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 0
Download as:
Download as PDF
Select render style:
APAAuthorCBEHarvardMLAStandardVancouverShortLong
PDF
Download as HTML
Select render style:
APAAuthorCBEHarvardMLAStandardVancouverShortLong
HTML
Download as Word
Select render style:
APAAuthorCBEHarvardMLAStandardVancouverShortLong
Word

ID: 9706807