Multispectral imaging of wok fried vegetables

Hanne Løje, Bjørn Skovlund Dissing, Line Katrine Harder Clemmensen, Bjarne Kjær Ersbøll, Jens Adler-Nissen

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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
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


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


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