Recent developments and applications of image features for food quality evaluation and inspection – a review

Zheng, Chaoxin; Sun, Da‐Wen; Zheng, Liyun

doi:10.1016/j.tifs.2006.06.005

Cited by 195 publications

(75 citation statements)

References 113 publications

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“…Therefore colour inspection has been used as the indirect measurement of some internal quality attributes,such as maturity, freshness, variety and desirability, and safety ( Pathare, Opara, & Al-Said, 2013; Wu & Sun, 2013) [24] [29]. Colour is the highest elementary information that is stored in pixels, and it contains the basic visual information in the images corresponding to human vision ( Zheng, Sun, & Zheng, 2006) [30].…”

Section: Applications Of Machine Vision In the External Quality Insmentioning

confidence: 99%

Quality Inspection of Fruits and Vegetables using Colour Sorting in Machine Vision System: A review

Anish¹

2017

IJETED

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ABSTRACT:Quality is an important aspect in the trading and business of vegetable and fruits. The customer satisfaction and acceptance depends greatly on the external appearance of these food items. The qualities assessed include the size, shape, colour and texture. At present only manual inspection is being done to brand the quality of the product. Manual inspection is challenging in terms of the speed of inspection and the reliability of the output. Machine vision systems may be used as an object of quality evaluation. Various methods such as colour sorting and pattern recognition can be used to evaluate the quality of the fruit or vegetable. Machine vision systems provide a nondestructive, reliable, accurate and fast results regarding the external appearance of the fruit or vegetable. The application of lighting, cameras and image processing are being discussed here with an eye on the future developments possible.

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Section: Applications Of Machine Vision In the External Quality Insmentioning

confidence: 99%

Quality Inspection of Fruits and Vegetables using Colour Sorting in Machine Vision System: A review

Anish¹

2017

IJETED

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“…The advantages of these methods are noninvasive acquisition of information from spatially complex samples [19][20][21] and this information can be obtained when analyses are based on a single photo [22]. Image analysis can substitute for many expensive and timeconsuming laboratory methods [23] and is often used to establish correlations between parameters obtained by image analysis and physicochemical methods [24].…”

Section: Introductionmentioning

confidence: 99%

The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Eliášová

Kameník

Saláková

et al. 2017

Journal of Food Quality

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The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six samples of m. adductor (AD) and m. semimembranosus (SM) pig muscles were studied. The two kinds of muscle differed from each other in terms of their pH values and colour ( * : lightness, * : redness, and * : yellowness); these differences between the two categories were statistically significant ( < 0.001). The AD muscles were divided into meat with PSE (pale, soft, and exudative) defects and non-PSE meat by sensory examination. A total of 44.3% of AD muscles showed PSE defects. Lightness * fell within a range of 50.68-55.23 in non-PSE meat (AD) and was statistically significantly lower ( < 0.001) than in PSE meat (56.25-58.78). Drip loss (AD) was higher ( < 0.001) in PSE meat (4.83-6.27%) than in non-PSE meat (3.53-5.0%). Cooked hams prepared from pig muscles showed evident destructured zones when sliced, the number and overall area of which were not affected by the occurrence of PSE defects in the raw meat used.

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“…Artificial vision systems have proven to be effective for measuring and assessing the characteristics of many agricultural products. During the last decade, advances in the hardware and software of digital cameras for image processing have prompted numerous studies on the use of these systems to evaluate the quality of food products as a potential rapid, objective and cost-tracking technique for the control of agricultural and agri-food processes (Locht et al, 1997;Zheng et al, 2006;Narendra & Hareesh, 2010). Specifically in olives grown for oil, several image analysis techniques have been used to determine the quality of oil extracted based on information obtained through image processing and the relationship between color, texture, size and shape of harvested olives (Carfagni et al, 2008;Ram et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Isolation of table olive damage causes and bruise time evolution during fruit detachment with trunk shaker

Jiménez-Jiménez¹,

García²,

Blanco-Roldán³

et al. 2013

Span. j. agric. res.

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The high sensitivity of table olives to mechanical damage limits mechanical harvesting with trunk shakers. The objective of this study was the identification, evaluation and temporal evolution assessment of the sources of damage caused to the fruits. To do this, digital image analysis was used for the objective determination of damage produced to table olives. Harvesting tests were performed in an intensive olive orchard with trees of the ‘Manzanilla’ variety in Seville, Spain. Mechanical harvesting with trunk shakers and subsequent detachment of the fruits to the ground produced a level of bruise 12 times greater than the levels obtained from manual harvesting. Fruit-fruit and fruit-branch impacts and friction from the movement of the fruit in the tree canopy during vibration and detachment were the main causes of damage to the fruits. These causes represented a mean value of 60% of the damage produced to the fruits from mechanical harvesting. In addition, most bruising from mechanical damage occurred in the first hour after harvesting and followed an exponential tendency. The information obtained about table olive damage causes and bruise time evolution during fruit detachment with trunk shaker can be used by the producers to determine how to reduce and prevent bruising during harvesting operations.

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Recent developments and applications of image features for food quality evaluation and inspection – a review

Cited by 195 publications

References 113 publications

Quality Inspection of Fruits and Vegetables using Colour Sorting in Machine Vision System: A review

Quality Inspection of Fruits and Vegetables using Colour Sorting in Machine Vision System: A review

The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Isolation of table olive damage causes and bruise time evolution during fruit detachment with trunk shaker

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