Colour imaging analysis

Applying colour imaging analysis to the measurement of particular foods... 

Hutchings JB, Luo MR, and Ji W (2002) Calibrated colour imaging analysis of food. In MacDougall DB (ed.) Colour in Food, Improving Quality, pp. 352-366. Cambridge Woodhead Publishing. 

Pandolfi, D. Pons, M. N. da Motta, M. Characterization of PHB storage in activated sludge extended filamentous bacteria by automated colour image analysis. Biotechnol. Lett. 2007, 29, 1263-1269. 

In addition to flavour and texture measurements, the appearance of ice cream can be assessed, for example, with respect to the colour, and evenness, either by eye, or by using a camera in controlled lighting followed by image analysis. 

Image capturing preprocessing -> colour/texture analysis classification template matching -> output of results... 

Hue, Saturation, Intensity), CIE L a b etc were used to analyze the images for input data to the PCA. The data was analyzed by MLR data analysis technique for different quality attributes of tea like TC, TB, TR, TF/TR and matched with biochemical analysis. PCA analysis was done on the sample image data to find out the hidden clusters with TB, TC, TR and TF/TR ratio. The input images analyzed using HSI colour model showed formation of three distinct clusters with TC data and four distinct clusters with TR data after PCA analysis. Applying L a b colour model the input image analysis data showed four distinct clusters with parameter TB and two distinct clusters for TF/TR data after PCA analysis. From the PCA analysis it was found that the data set is clearly classifiable. For classification MLR technique has been applied. Table 3 shows the comparison of different accuracy level for TC, TB, TR, TF/TR analysis [24, 61]. 

---