9 June 2004 Employing spectroscopic and pattern recognition techniques to examine food quality both internally and externally as it cooks in an industrial oven
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Proceedings Volume 5502, Second European Workshop on Optical Fibre Sensors; (2004) https://doi.org/10.1117/12.566671
Event: Second European Workshop on Optical Fibre Sensors, 2004, Santander, Spain
Abstract
An Optical fiber based sensor system has been developed for the purpose of examining the color of food products online as they cook in a large-scale industrial oven. By classifying the color of each cooking stage it is possible to automatically determine if the food is cooked to an optimum perceived color. Developments have been made on previous work by the authors by further examining the internal color of the food and testing the repeatability of the system. Spectroscopic techniques are employed to determine the color and this signal is interrogated using an Artificial Neural Network.
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M. O'Farrell, M. O'Farrell, Elfed Lewis, Elfed Lewis, Colin Flanagan, Colin Flanagan, William B. Lyons, William B. Lyons, N. Jackman, N. Jackman, } "Employing spectroscopic and pattern recognition techniques to examine food quality both internally and externally as it cooks in an industrial oven", Proc. SPIE 5502, Second European Workshop on Optical Fibre Sensors, (9 June 2004); doi: 10.1117/12.566671; https://doi.org/10.1117/12.566671
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