Multispectral imaging of wok fried vegetables

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

Multispectral imaging of wok fried vegetables

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

National Food Institute

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

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Abstract

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 language	English
Title of host publication	Scandinavian Workshop on Imaging Food Quality 2011 : Ystad, May 27, 2011 - Proceedings
Place of Publication	Kgs. Lyngby, Denmark
Publisher	Technical University of Denmark
Publication date	2011
Pages	59-62
Publication status	Published - 2011
Event	Scandinavian Workshop on Imaging Food Quality 2011 - Ystad, Sweden Duration: 27 May 2011 → 27 May 2011 http://www2.imm.dtu.dk/projects/SWIFQ/

Workshop

Workshop	Scandinavian Workshop on Imaging Food Quality 2011
Country/Territory	Sweden
City	Ystad
Period	27/05/2011 → 27/05/2011
Other	Held in conjunction with the Scandinavian Conference on Image Analysis (SCIA 2011)
Internet address	http://www2.imm.dtu.dk/projects/SWIFQ/

Series	IMM-Technical Report-2011
Number	15

Keywords

Wok fried vegetables
Celeriac
Multispectral images
Carrots
Color change

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@inproceedings{d6b874dd9ed3496cb0d81cae8a0b8fd6,

title = "Multispectral imaging of wok fried vegetables",

abstract = "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.",

keywords = "Wok fried vegetables, Celeriac, Multispectral images, Carrots, Color change",

author = "Hanne L{\o}je and Dissing, \{Bj{\o}rn Skovlund\} and Clemmensen, \{Line Katrine Harder\} and Ersb{\o}ll, \{Bjarne Kj{\ae}r\} and Jens Adler-Nissen",

year = "2011",

language = "English",

series = "IMM-Technical Report-2011",

number = "15",

pages = "59--62",

booktitle = "Scandinavian Workshop on Imaging Food Quality 2011",

publisher = "Technical University of Denmark",

note = "Scandinavian Workshop on Imaging Food Quality 2011, SWIFQ ; Conference date: 27-05-2011 Through 27-05-2011",

url = "http://www2.imm.dtu.dk/projects/SWIFQ/",

}

Løje, H, Dissing, BS, Clemmensen, LKH , Ersbøll, BK & Adler-Nissen, J 2011, Multispectral imaging of wok fried vegetables. in Scandinavian Workshop on Imaging Food Quality 2011: Ystad, May 27, 2011 - Proceedings. Technical University of Denmark, Kgs. Lyngby, Denmark, IMM-Technical Report-2011, no. 15, pp. 59-62, Scandinavian Workshop on Imaging Food Quality 2011, Ystad, Sweden, 27/05/2011. <http://www2.imm.dtu.dk/projects/SWIFQ/>

Multispectral imaging of wok fried vegetables. / Løje, Hanne; Dissing, Bjørn Skovlund; Clemmensen, Line Katrine Harder et al.
Scandinavian Workshop on Imaging Food Quality 2011: Ystad, May 27, 2011 - Proceedings. Kgs. Lyngby, Denmark: Technical University of Denmark, 2011. p. 59-62 (IMM-Technical Report-2011; No. 15).

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

TY - GEN

T1 - Multispectral imaging of wok fried vegetables

AU - Løje, Hanne

AU - Dissing, Bjørn Skovlund

AU - Clemmensen, Line Katrine Harder

AU - Ersbøll, Bjarne Kjær

AU - Adler-Nissen, Jens

PY - 2011

Y1 - 2011

N2 - 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.

AB - 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.

KW - Wok fried vegetables

KW - Celeriac

KW - Multispectral images

KW - Carrots

KW - Color change

M3 - Article in proceedings

T3 - IMM-Technical Report-2011

SP - 59

EP - 62

BT - Scandinavian Workshop on Imaging Food Quality 2011

PB - Technical University of Denmark

CY - Kgs. Lyngby, Denmark

T2 - Scandinavian Workshop on Imaging Food Quality 2011

Y2 - 27 May 2011 through 27 May 2011

ER -

Multispectral imaging of wok fried vegetables

Abstract

Workshop

Keywords

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