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Proceedings Paper

Proposal of a taste evaluating method for sponge cake using a 3D range sensor
Author(s): Kunihito Kato; Kazuhiko Yamamoto; Noriko Ogawa
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Paper Abstract

Nowadays, the image processing techniques are while applying to the food industry in many situations. The most of these researches are applications for the quality control in plants, and there are hardly any cases of measuring the 'taste'. We are developing the measuring system of the deliciousness by using the image sensing. In this paper, we propose the estimation method of the deliciousness of a sponge cake. Considering about the deliciousness of the sponge cake, if the size of the bubbles on the surface is small and the number of them is large, then it is defined that the deliciousness of the sponge cake is better in the field of the food science. We proposed a method of detection bubbles in the surface of the sectional sponge cake automatically by using 3-D image processing. By the statistical information of these detected bubbles based on the food science, the deliciousness is estimated.

Paper Details

Date Published: 18 October 2002
PDF: 8 pages
Proc. SPIE 4902, Optomechatronic Systems III, (18 October 2002); doi: 10.1117/12.467257
Show Author Affiliations
Kunihito Kato, Gifu Univ. (Japan)
Kazuhiko Yamamoto, Gifu Univ. (Japan)
Noriko Ogawa, Gifu Women's Univ. (Japan)


Published in SPIE Proceedings Vol. 4902:
Optomechatronic Systems III
Toru Yoshizawa, Editor(s)

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