Temporal reflectance changes in vegetables

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

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Quality control in the food industry is often performed by measuring various chemical compounds of the food involved. We propose an imaging concept for acquiring high quality multispectral images to evaluate changes of carrots and celeriac over a period of 14 days. Properties originating in the surface chemistry of vegetables may be captured in an integrating sphere illumination which enables the creation of detailed surface chemistry maps with a good combination of spectral and spatial resolutions. Prior to multispectral image recording, the vegetables were prefried and frozen at -30°C for four months. During the 14 days of image recording, the vegetables were kept at +5°C in refrigeration. In this period, surface changes and thereby reflectance properties were very subtle. To describe this small variation we employed advanced statistical techniques to search a large featurespace of variables extracted from the chemistry maps. The resulting components showed a change in both the carrot and celeriac samples. We were able to deduct from the resulting components that oxidation caused the changes over time.
Original languageEnglish
Title of host publication2009 IEEE 12th International Conference on Computer Vision Workshops (ICCV Workshops)
Publication date2009
ISBN (Print)978-1-4244-4442-7
Publication statusPublished - 2009
EventIEEE 12th International Conference on Computer Vision Workshops (ICCV Workshops) - Kyoto, Japan
Duration: 27 Sep 20094 Oct 2009


ConferenceIEEE 12th International Conference on Computer Vision Workshops (ICCV Workshops)
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Dissing, B. S., Clemmensen, L. K. H., Ersbøll, B. K., Løje, H., & Adler-Nissen, J. (2009). Temporal reflectance changes in vegetables. In 2009 IEEE 12th International Conference on Computer Vision Workshops (ICCV Workshops) (pp. 1917-1922). IEEE. https://doi.org/10.1109/ICCVW.2009.5457516