Multispectral Imaging of Wok-Fried Vegetables

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

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Multispectral Imaging of Wok-Fried Vegetables. / Clemmensen, Line Katrine Harder; Dissing, Bjørn Skovlund; Hyldig, Grethe; Løje, Hanne.

In: Journal of Imaging Science and Technology, Vol. 56, No. 2, 2012, p. 020404.

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

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Author

Clemmensen, Line Katrine Harder; Dissing, Bjørn Skovlund; Hyldig, Grethe; Løje, Hanne / Multispectral Imaging of Wok-Fried Vegetables.

In: Journal of Imaging Science and Technology, Vol. 56, No. 2, 2012, p. 020404.

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

Bibtex

@article{044de4b67c264d05a793e95fe0bef977,
title = "Multispectral Imaging of Wok-Fried Vegetables",
publisher = "Society for Imaging Science and Technology",
author = "Clemmensen, {Line Katrine Harder} and Dissing, {Bjørn Skovlund} and Grethe Hyldig and Hanne Løje",
year = "2012",
doi = "10.2352/J.ImagingSci.Technol.2012.56.2.020404",
volume = "56",
number = "2",
pages = "020404",
journal = "Journal of Imaging Science and Technology",
issn = "1062-3701",

}

RIS

TY - JOUR

T1 - Multispectral Imaging of Wok-Fried Vegetables

A1 - Clemmensen,Line Katrine Harder

A1 - Dissing,Bjørn Skovlund

A1 - Hyldig,Grethe

A1 - Løje,Hanne

AU - Clemmensen,Line Katrine Harder

AU - Dissing,Bjørn Skovlund

AU - Hyldig,Grethe

AU - Løje,Hanne

PB - Society for Imaging Science and Technology

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

U2 - 10.2352/J.ImagingSci.Technol.2012.56.2.020404

DO - 10.2352/J.ImagingSci.Technol.2012.56.2.020404

JO - Journal of Imaging Science and Technology

JF - Journal of Imaging Science and Technology

SN - 1062-3701

IS - 2

VL - 56

SP - 020404

ER -