EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS
Computer-vision technology methods for assessing food quality were evaluated for their ability to provide non-contact measurements of apple slices. The methods evaluated were camera calibration, measurements of physical parameters of apple slices, and measurement of biochemical changes in apple sli...
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| Language: | en |
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2011
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| Online Access: | http://hdl.handle.net/10222/14216 |