메뉴 건너뛰기




Volumn 34, Issue 5, 2011, Pages 1714-1728

Computer vision classification of potato chips by color

Author keywords

[No Author keywords available]

Indexed keywords

AUTOMATIC CLASSIFICATION; COLOR VALUES; COMPUTER VISION SYSTEM; INSTRUMENTAL MEASUREMENTS; LINEAR REGRESSION MODELS; OBJECTIVE MEASUREMENT; POTATO CHIP; SENSORY EVALUATION; SENSORY MEASUREMENT; SENSORY PANELS;

EID: 80053467745     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00540.x     Document Type: Article
Times cited : (34)

References (27)
  • 1
    • 0042192044 scopus 로고    scopus 로고
    • Improving quality inspection of food products by computer vision - A review
    • BROSNAN, T., and, SUN, W., 2003. Improving quality inspection of food products by computer vision-a review. J. Food Eng. 61, 3-16.
    • (2003) J. Food Eng. , vol.61 , pp. 3-16
    • Brosnan, T.1    Sun, W.2
  • 2
    • 0003409574 scopus 로고    scopus 로고
    • Prentice Hall, Englewood Cliffs, NJ
    • CASTLEMAN, K., 1996. Digital Image Processing, p. 667, Prentice Hall, Englewood Cliffs, NJ.
    • (1996) Digital Image Processing , pp. 667
    • Castleman, K.1
  • 5
    • 0000060687 scopus 로고
    • Astochastic shape and color model for defect detection in potatoes
    • GRENANDER, U., and, MANBECK, K.M., 1993. Astochastic shape and color model for defect detection in potatoes. J. Comput. Graph. Stat. 2, 131-151.
    • (1993) J. Comput. Graph. Stat. , vol.2 , pp. 131-151
    • Grenander, U.1    Manbeck, K.M.2
  • 6
    • 0028442423 scopus 로고
    • Using computer vision for food quality evaluation
    • GUNASEKARAN, S., and, DING, K., 1994. Using computer vision for food quality evaluation. Food Technol. 48 (6), 151-154.
    • (1994) Food Technol. , vol.48 , Issue.6 , pp. 151-154
    • Gunasekaran, S.1    Ding, K.2
  • 7
    • 0029699965 scopus 로고    scopus 로고
    • An automated inspection station for machine-vision grading of potatoes
    • HEINEMANN, P.H., PATHARE, N.P., and, MORROW, C.T., 1996. An automated inspection station for machine-vision grading of potatoes. Mach. Vis. Appl. 9, 14-19. (Pubitemid 126572339)
    • (1996) Machine Vision and Applications , vol.9 , Issue.1 , pp. 14-19
    • Heinemann, P.H.1    Pathare, N.P.2    Morrow, C.T.3
  • 8
    • 33751093075 scopus 로고    scopus 로고
    • * units from RGB digital images
    • DOI 10.1016/j.foodres.2006.03.006, PII S0963996906000470
    • LEO'N, K., MERY, D., PEDRESCHI, F., and, LEON, J., 2006. Color measurements in L*a*b* units from RGB digital images. Food Res. Int. 106, 1084-1091. (Pubitemid 44767631)
    • (2006) Food Research International , vol.39 , Issue.10 , pp. 1084-1091
    • Leon, K.1    Mery, D.2    Pedreschi, F.3    Leon, J.4
  • 10
    • 0141590586 scopus 로고    scopus 로고
    • Modeling of fried potato chips color classification using image analysis and artificial neural network
    • MARIQUE, T., KHAROUBI, A., BAUFFE, P., and, DUCATTILLON, C., 2003. Modelling of fried potato chips color classification using artificial neural network. J. Food Sci. 68, 2263-2266. (Pubitemid 37171706)
    • (2003) Journal of Food Science , vol.68 , Issue.7 , pp. 2263-2266
    • Marique, T.1    Kharoubi, A.2    Bauffe, P.3    Ducattillon, C.4
  • 11
    • 25844516432 scopus 로고    scopus 로고
    • Image segmentation and bruise identification on potatoes using a Kohonen's self-organizing map
    • MARIQUE, T., PENNINCX, S., and, KHAROUBI, A., 2005. Image segmentation and bruise identification on potatoes using a Kohonen's self-organizing map. J. Food Sci. 70, 415-417.
    • (2005) J. Food Sci. , vol.70 , pp. 415-417
    • Marique, T.1    Pennincx, S.2    Kharoubi, A.3
  • 12
    • 0000337662 scopus 로고
    • Influence of reducing sugars and amino acids in the color development of fried potatoes
    • MÚRQUEZ, G., and, AñO'N, M.C., 1986. Influence of reducing sugars and amino acids in the color development of fried potatoes. J. Food Sci. 51, 157-160.
    • (1986) J. Food Sci. , vol.51 , pp. 157-160
    • Múrquez, G.1    Año'N, M.C.2
  • 13
    • 84894545250 scopus 로고    scopus 로고
    • MATHWORKS INC. Mathworks Inc. Matlab, Natick, MA.
    • MATHWORKS INC. 2009. Matlab's Statistic Toolbox 7: User's Guide, Mathworks Inc., Matlab, Natick, MA.
    • (2009) Matlab's Statistic Toolbox 7: User's Guide
  • 14
    • 34548601798 scopus 로고    scopus 로고
    • Colour and image texture analysis in classification of commercial potato chips
    • DOI 10.1016/j.foodres.2007.06.014, PII S0963996907001007
    • MENDOZA, F., DEJMEK, P., and, AGUILERA, J.M., 2007. Color and texture image analysis in classification of commercial potato chips. Food Res. Int. 40, 1146-1154. (Pubitemid 47404867)
    • (2007) Food Research International , vol.40 , Issue.9 , pp. 1146-1154
    • Mendoza, F.1    Dejmek, P.2    Aguilera, J.M.3
  • 15
    • 4944263290 scopus 로고    scopus 로고
    • Segmentation of color food images using a robust algorithm
    • MERY, D., and, PEDRESCHI, F., 2005. Segmentation of color food images using a robust algorithm. J. Food Eng. 66, 353-360.
    • (2005) J. Food Eng. , vol.66 , pp. 353-360
    • Mery, D.1    Pedreschi, F.2
  • 17
    • 0037015489 scopus 로고    scopus 로고
    • Acrylamide is formed in the Maillard reaction
    • MOTTRAM, D.S., and, WEDZICHA, B.L., 2002. Acrylamide is formed in the Maillard reaction. Nature 419, 448-449.
    • (2002) Nature , vol.419 , pp. 448-449
    • Mottram, D.S.1    Wedzicha, B.L.2
  • 18
    • 4143066924 scopus 로고    scopus 로고
    • Classification of potato chips using pattern recognition
    • PEDRESCHI, F., MERY, D., MENDOZA, F., and, AGUILERA, J.M., 2004. Classification of potato chips using pattern recognition. J. Food Sci. 69, 264-270.
    • (2004) J. Food Sci. , vol.69 , pp. 264-270
    • Pedreschi, F.1    Mery, D.2    Mendoza, F.3    Aguilera, J.M.4
  • 19
    • 7444269801 scopus 로고    scopus 로고
    • Color changes and acrylamide formation in fried potato slices
    • DOI 10.1016/j.foodres.2004.07.002, PII S0963996904001620
    • PEDRESCHI, F., MOYANO, P.C., KAACK, K., and, GRANBY, K., 2005. Color changes and acrylamide formation in fried potato slices. Food Res. Int. 38, 1-9. (Pubitemid 39444461)
    • (2005) Food Research International , vol.38 , Issue.1 , pp. 1-9
    • Pedreschi, F.1    Moyano, P.2    Kaack, K.3    Granby, K.4
  • 20
    • 33750609685 scopus 로고    scopus 로고
    • Development of a computer vision system to measure the color of potato chips
    • DOI 10.1016/j.foodres.2006.03.009, PII S0963996906000640
    • PEDRESCHI, F., LEO'N, J., MERY, D., and, MOYANO, P., 2006. Implementation of a computer vision system to measure the color of potato chips. Food Res. Int. 39, 1092-1098. (Pubitemid 44692114)
    • (2006) Food Research International , vol.39 , Issue.10 , pp. 1092-1098
    • Pedreschi, F.1    Leon, J.2    Mery, D.3    Moyano, P.4
  • 21
    • 80053530357 scopus 로고    scopus 로고
    • Quality evaluation and control of potato chips and French fries
    • (D.W. Sun, ed.), Academic Press, San Diego, CA
    • PEDRESCHI, F., MERY, D., and, MARIQUE, T., 2007. Quality evaluation and control of potato chips and French fries. In Computer Vision Technology for Food Quality Evaluation (, D.W. Sun, ed.) pp. 545-566, Academic Press, San Diego, CA.
    • (2007) Computer Vision Technology for Food Quality Evaluation , pp. 545-566
    • Pedreschi, F.1    Mery, D.2    Marique, T.3
  • 22
    • 39649120528 scopus 로고    scopus 로고
    • Oil distribution in potato slices during frying
    • PEDRESCHI, F., COCIO, C., MOYANO, P., and, TRONCOSO, E., 2008. Oil distribution in potato slices during frying. J. Food Eng. 87, 200-212.
    • (2008) J. Food Eng. , vol.87 , pp. 200-212
    • Pedreschi, F.1    Cocio, C.2    Moyano, P.3    Troncoso, E.4
  • 23
    • 0036326280 scopus 로고    scopus 로고
    • Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
    • DOI 10.1039/b204938d
    • ROSEN, J., and, HELLENÎS, K.E., 2002. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst 127, 880-882. (Pubitemid 34824210)
    • (2002) Analyst , vol.127 , Issue.7 , pp. 880-882
    • Rosen, J.1    Hellenas, K.-E.2
  • 24
    • 51249162174 scopus 로고
    • Computerized video image analysis to quantify color of potato chips
    • SCANLON, M.G., ROLLER, R., MAZZA, G., and, PRITCHARD, M.K., 1994. Computerized video image analysis to quantify color of potato chips. Am. Pot. J. 71, 717-733.
    • (1994) Am. Pot. J. , vol.71 , pp. 717-733
    • Scanlon, M.G.1    Roller, R.2    Mazza, G.3    Pritchard, M.K.4
  • 25
    • 0033147494 scopus 로고    scopus 로고
    • A low cost video technique for colour measurement of potato chips
    • SEGNINI, S., DEJMEK, P., and, ÖSTE, R., 1999. A low cost video technique for color measurement of potato chips. Lebensm.-Wiss. Technol. 32, 216-222. (Pubitemid 129312054)
    • (1999) LWT - Food Science and Technology , vol.32 , Issue.4 , pp. 216-222
    • Segnini, S.1    Dejmek, P.2    Oste, R.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.