Proposal of a taste evaluating method of the sponge cake by using 3D range sensor

Proceedings of SPIE - The International Society for Optical Engineering

Volumn 4902, Issue , 2002, Pages 174-181

  Kato, Kunihito ^a   Yamamoto, Kazahiko ^a   Ogawa, Noriko ^b  

^a GIFU UNIVERSITY   (Japan)

^b GIFU WOMEN S UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BUBBLE FORMATION; ESTIMATION; FOOD PRODUCTS; RANGE FINDERS; SENSORY PERCEPTION; STATISTICAL METHODS; SURFACES; THREE DIMENSIONAL;

DELICIOUSNESS; FOOD SCIENCE; RANGE SENSOR; SPONGE CAKE;

IMAGE PROCESSING;

EID: 0036984206     PISSN: 0277786X     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1117/12.467257     Document Type: Conference Paper

References (2)

1. G.Adorni, D. Bianchi and S. Cagnoni: "Learning Fuzzy Decision Trees for Ham Quality Control", Trans. QCAV2001, T.1, pp.259-264, 2001.
2. E.R Davies: "Image Processing For the Food Industry", World Scientific, 2000