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19 November 2004 Online prediction of organileptic data for snack food using color images
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In this paper, a study for the prediction of organileptic properties of snack food in real-time using RGB color images is presented. The so-called organileptic properties, which are properties based on texture, taste and sight, are generally measured either by human sensory response or by mechanical devices. Neither of these two methods can be used for on-line feedback control in high-speed production. In this situation, a vision-based soft sensor is very attractive. By taking images of the products, the samples remain untouched and the product properties can be predicted in real time from image data. Four types of organileptic properties are considered in this study: blister level, toast points, taste and peak break force. Wavelet transform are applied on the color images and the averaged absolute value for each filtered image is used as texture feature variable. In order to handle the high correlation among the feature variables, Partial Least Squares (PLS) is used to regress the extracted feature variables against the four response variables.
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Honglu Yu and John F. MacGregor "Online prediction of organileptic data for snack food using color images", Proc. SPIE 5587, Nondestructive Sensing for Food Safety, Quality, and Natural Resources, (19 November 2004);

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