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Artificial sensory evaluation: appearance-based analysis of ready meals
Örebro University, Department of Technology.
2005 (English)Licentiate thesis, comprehensive summary (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitetsbibliotek , 2005. , p. 42
Series
Örebro Studies in Technology, ISSN 1650-8580 ; 22
National Category
Computer Sciences
Research subject
Computer and Systems Science
Identifiers
URN: urn:nbn:se:oru:diva-4201OAI: oai:DiVA.org:oru-4201DiVA, id: diva2:138500
Available from: 2007-07-08 Created: 2007-07-08 Last updated: 2018-01-13Bibliographically approved
List of papers
1. Quality control of meal components by appearance-based novelty detection
Open this publication in new window or tab >>Quality control of meal components by appearance-based novelty detection
2006 (English)In: Industries Alimentaires et Agricoles, ISSN 0019-9311, Vol. 123, no 3, p. 11-15Article in journal (Refereed) Published
Keywords
Spermatophyta, Angiospermae, Dicotyledones, Leguminosae, Color, Vegetables, Image analysis, Filing, Article, Control method, Analysis method, Detection, Novelty, Appearance, Pisum sativum, Chemical composition, Ready meal, Quality control
National Category
Computer Sciences
Research subject
Computer and Systems Science
Identifiers
urn:nbn:se:oru:diva-3464 (URN)
Available from: 2007-07-19 Created: 2007-07-19 Last updated: 2018-01-13Bibliographically approved
2. Qualitative sensory description of ready meal appearance
Open this publication in new window or tab >>Qualitative sensory description of ready meal appearance
(English)Manuscript (preprint) (Other academic)
National Category
Computer Sciences
Research subject
Computer and Systems Science
Identifiers
urn:nbn:se:oru:diva-16061 (URN)
Available from: 2011-06-22 Created: 2011-06-22 Last updated: 2018-01-12Bibliographically approved
3. A computer vision system for appearance-based descriptive sensory evaluation of meals
Open this publication in new window or tab >>A computer vision system for appearance-based descriptive sensory evaluation of meals
2007 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 78, no 1, p. 246-256Article in journal (Refereed) Published
Abstract [en]

This paper presents a complete machine vision system for automatic descriptive sensory evaluation of meals. A human sensory panel first developed a set of 72 sensory attributes describing the appearance of a prototypical meal, and then evaluated the intensities of those attributes on a data set of 58 images of example meals. This data was then used both to train and validate the performance of the artificial system. This system covers all stages of image analysis from pre-processing to pattern recognition, including novel techniques for enhancing the segmentation of meal components and extracting image features that mimic the attributes developed by the panel. Artificial neural networks were used to learn the mapping from image features to attribute intensity values. The results showed that the new system was extremely good in learning and reproducing the opinion of the human sensory experts, achieving almost the same performance as the panel members themselves. (c) 2005 Elsevier Ltd. All rights reserved.

Keywords
artificial neural network, sensory descriptive evaluation, Bayes classifier, appearance, meal, image analysis
National Category
Computer Sciences
Research subject
Computer and Systems Science
Identifiers
urn:nbn:se:oru:diva-16062 (URN)10.1016/j.jfoodeng.2005.09.033 (DOI)000240856700030 ()
Available from: 2011-06-22 Created: 2011-06-22 Last updated: 2018-01-12Bibliographically approved

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Munkevik, Per

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
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  • Other locale
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Output format
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