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10 items by relevance
1 Journal article

Multispectral Imaging of Wok-Fried Vegetables

Clemmensen, Line Katrine Harder; Dissing, Bjørn Skovlund; Hyldig, Grethe; Løje, Hanne

Journal of Imaging Science and Technology — 2012, Volume 56, Issue 2, pp. 20404-1-20404-6

. 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

Year: 2012

Language: English

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dec ikbf aj monhlpg
2 Conference paper

Multispectral imaging of wok fried vegetables

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

Scandinavian Workshop on Imaging Food Quality 2011 — 2011, pp. 59-62

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

Year: 2011

Language: English

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