Synonyms
Food color measurement
Definition
Color ordering system. A series of standardized color boards or cards used in colorimetric and photometric calibration.
Color space. A color system that consists of color components represents the image values of a color image as numbers.
Color temperature. A characteristic of a visible light that is determined by comparing the chromaticity of a light source with that of an ideal black-body radiator.
Segmentation. A process of partitioning a digital image into multiple segments in order to detect the region of interest.
Introduction
Color has been one of the important factors in food quality measurement. The quality of some food is estimated by its external or internal color. For example, ripeness of fruits could be judged by the external color. This kind of color evaluation could be performed by human visual perception. The color measurement by human perception could vary by persons and the environment-like lighting condition at the place....
This is a preview of subscription content, log in via an institution to check access.
Bibliography
Du, C. J., and Sun, D. W., 2005. Comparison of three methods for classification of pizza topping using different colour space transformations. Journal of Food Engineering, 68, 277–287.
Gökmen, V., Açar, Ö. Ç., Arribas-Lorenzo, G., and Morales, F. J., 2008. Investigating the correlation between acrylamide content and browning ratio of model cookies. Journal of Food Engineering, 87, 380–385.
Jha, S. N., Chopra, S., and Kingsly, A. R. P., 2007. Modelling of color values for nondestructive evaluation of maturity of mango. Journal of Food Engineering, 78, 22–26.
Kang, S. P., East, A. R., and Trujillo, F. J., 2008. Colour vision system evaluation of bicolour fruit: A case study with “B74” mango. Postharvest Biology and Technology, 49, 77–85.
Kang, S. P., and Sabarez, H. T., 2009. Simple colour image segmentation of bicolour food products for quality measurement. Journal of Food Engineering, 94, 21–25.
Kiliç, K., Hakki-Boyaci, I., Köksel, H., and Küsmenoğlu, I., 2007. A classification system for beans using computer vision system and artificial neural networks. Journal of Food Engineering, 78, 897–904.
Koschan, A., and Abidi, M., 2008. Digital Colour Image Processing. New Jersey: John Wiley & Sons, Chapters 3 and 4.
León, K., Mery, D., Pedreschi, F., and León, J., 2006. Color measurement in L*a*b* units from RGB digital images. Food Research International, 39, 1084–1091.
Mendoza, F., Dejmek, P., and Aguilera, J., 2006. Calibrated color measurement of agricultural foods using image analysis. Postharvest Biology and Technology, 41, 285–295.
Riquelme, M. T., Barreiro, P., Ruiz-Altisent, M., and Valero, C., 2008. Olive classification according to external damage using image analysis. Journal of Food Engineering, 87, 371–379.
Sun, D. W., and Brosnan, T., 2003. Pizza quality evaluation using computer vision-part1 Pizza base and sauce spread. Journal of Food Engineering, 57, 81–89.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2011 Springer Science+Business Media B.V.
About this entry
Cite this entry
Kang, S.P. (2011). Color in Food Evaluation. In: Gliński, J., Horabik, J., Lipiec, J. (eds) Encyclopedia of Agrophysics. Encyclopedia of Earth Sciences Series. Springer, Dordrecht. https://doi.org/10.1007/978-90-481-3585-1_236
Download citation
DOI: https://doi.org/10.1007/978-90-481-3585-1_236
Published:
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-481-3584-4
Online ISBN: 978-90-481-3585-1
eBook Packages: Earth and Environmental ScienceReference Module Physical and Materials ScienceReference Module Earth and Environmental Sciences