Bread Water Content Measurement Based on Hyperspectral Imaging

Zhi Liu, Flemming Møller

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

    997 Downloads (Pure)


    Water content is one of the most important properties of the bread for tasting assesment or store monitoring. Traditional bread water content measurement methods mostly are processed manually, which is destructive and time consuming. This paper proposes an automated water content measurement for bread quality based on near-infrared hyperspectral imaging against the conventional manual loss-in-weight method. For this purpose, the hyperspectral components unmixing technology is used for measuring the water content quantitatively. And the definition on bread water content index is presented for this measurement. The proposed measurement scheme is relatively inexpensive to implement, easy to set up. The experimental results demonstrate the effectiveness.
    Original languageEnglish
    Title of host publicationScandinavian Workshop on Imaging Food Quality 2011 : Ystad, May 27, 2011 - Proceedings
    Number of pages98
    Place of PublicationKgs. Lyngby, Denmark
    PublisherTechnical University of Denmark
    Publication date2011
    Publication statusPublished - 2011
    EventScandinavian Workshop on Imaging Food Quality 2011 - Ystad, Sweden
    Duration: 27 May 201127 May 2011


    WorkshopScandinavian Workshop on Imaging Food Quality 2011
    OtherHeld in conjunction with the Scandinavian Conference on Image Analysis (SCIA 2011)
    Internet address
    SeriesIMM-Technical Report-­2011


    • Nonnegative matrix factorization
    • Hyperspectral image
    • Water content measurement


    Dive into the research topics of 'Bread Water Content Measurement Based on Hyperspectral Imaging'. Together they form a unique fingerprint.

    Cite this