Computer-vision technology methods for assessing food quality were evaluated for their ability to provide non-contact measurements of apple slices. The methods evaluated were camera calibration, measurements of physical parameters of apple slices, and measurement of biochemical changes in apple slices. Each measure of food quality that was assessed by computer-vision was compared to a conventional method of measurement. The computer-vision system was capable of measuring area, thickness and volumes of apple slices. Color measurements from the computer-vision system were correlated with phenolic compound degradation in the beginning of the drying process and with hydroxymethylfurfural development later in the drying process.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:NSHD.ca#10222/14216 |
| Date | 26 August 2011 |
| Creators | Sampson, David |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
Page generated in 0.0017 seconds