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

Kunihito Kato; Kazuhiko Yamamoto; Noriko Ogawa

doi:10.1117/12.467257

18 October 2002 Proposal of a taste evaluating method of the sponge cake by using 3D range sensor

Kunihito Kato, Kazuhiko Yamamoto, Noriko Ogawa

Proceedings Volume 4902, Optomechatronic Systems III; (2002) https://doi.org/10.1117/12.467257
Event: Optomechatronic Systems III, 2002, Stuttgart, Germany

Abstract

Nowadays, the image processing techniques are while applying to the food industry in many situations. The most of these researches are applications for the quality control in plants, and there are hardly any cases of measuring the 'taste'. We are developing the measuring system of the deliciousness by using the image sensing. In this paper, we propose the estimation method of the deliciousness of a sponge cake. Considering about the deliciousness of the sponge cake, if the size of the bubbles on the surface is small and the number of them is large, then it is defined that the deliciousness of the sponge cake is better in the field of the food science. We proposed a method of detection bubbles in the surface of the sectional sponge cake automatically by using 3-D image processing. By the statistical information of these detected bubbles based on the food science, the deliciousness is estimated.

Citation Download Citation

Kunihito Kato, Kazuhiko Yamamoto, and Noriko Ogawa "Proposal of a taste evaluating method of the sponge cake by using 3D range sensor", Proc. SPIE 4902, Optomechatronic Systems III, (18 October 2002); https://doi.org/10.1117/12.467257

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KEYWORDS

3D image processing

Sensors

Image processing

Distance measurement

Chemical analysis

Statistical analysis

Binary data

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