Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis and neural network

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1243-1249

  Zheng, Chaoxin ^a   Sun, Da Wen ^a   Zheng, Liyun ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Beef; Computer vision; Cooking temperature; Error backpropagation network; Fourier series; Image analysis; Image processing; Perimeter; Power curves; Shrinkage; Water immersion cooking

Indexed keywords

BACKPROPAGATION; COMPUTER VISION; CORRELATION METHODS; IMAGE ANALYSIS; NEURAL NETWORKS; SHRINKAGE;

COOKING TEMPERATURE; ERROR BACKPROPAGATION NETWORKS; FOURIER SERIES; POWER CURVES; WATER IMMERSION COOKING;

FOOD PRODUCTS;

EID: 33750936555     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.010     Document Type: Article

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