EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS

EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS

Computer-vision technology methods for assessing food quality were evaluated for their ability to provide non-contact measurements of apple slices. The methods evaluated were camera calibration, measurements of physical parameters of apple slices, and measurement of biochemical changes in apple sli...

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Bibliographic Details
Main Author: Sampson, David
Language:en
Published: 2011
Subjects:
apple
drying
computer-vision
image analysis
quality
food
Online Access:http://hdl.handle.net/10222/14216
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spelling ndltd-LACETR-oai-collectionscanada.gc.ca-NSHD.ca#10222-142162013-10-04T04:13:10ZEVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSISSampson, Davidappledryingcomputer-visionimage analysisqualityfoodComputer-vision technology methods for assessing food quality were evaluated for their ability to provide non-contact measurements of apple slices. The methods evaluated were camera calibration, measurements of physical parameters of apple slices, and measurement of biochemical changes in apple slices. Each measure of food quality that was assessed by computer-vision was compared to a conventional method of measurement. The computer-vision system was capable of measuring area, thickness and volumes of apple slices. Color measurements from the computer-vision system were correlated with phenolic compound degradation in the beginning of the drying process and with hydroxymethylfurfural development later in the drying process.2011-09-06T14:13:43Z2011-09-06T14:13:43Z2011-09-062011-08-26http://hdl.handle.net/10222/14216en
collection NDLTD
language en
sources NDLTD
topic apple
drying
computer-vision
image analysis
quality
food
spellingShingle apple
drying
computer-vision
image analysis
quality
food
Sampson, David
EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS
description Computer-vision technology methods for assessing food quality were evaluated for their ability to provide non-contact measurements of apple slices. The methods evaluated were camera calibration, measurements of physical parameters of apple slices, and measurement of biochemical changes in apple slices. Each measure of food quality that was assessed by computer-vision was compared to a conventional method of measurement. The computer-vision system was capable of measuring area, thickness and volumes of apple slices. Color measurements from the computer-vision system were correlated with phenolic compound degradation in the beginning of the drying process and with hydroxymethylfurfural development later in the drying process.
author Sampson, David
author_facet Sampson, David
author_sort Sampson, David
title EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS
title_short EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS
title_full EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS
title_fullStr EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS
title_full_unstemmed EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS
title_sort evaluation of quality of apple slices during convection drying using real-time image analysis
publishDate 2011
url http://hdl.handle.net/10222/14216
work_keys_str_mv AT sampsondavid evaluationofqualityofappleslicesduringconvectiondryingusingrealtimeimageanalysis
_version_ 1716601332892172288

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