Employing spectroscopic and pattern recognition techniques to examine food quality both internally and externally as it cooks in an industrial oven

M. O'Farrell, E. Lewis, C. Flanagan, W. B. Lyons, N. Jackman

Research output: Contribution to journalConference articlepeer-review

Abstract

An Optical fibre based sensor system has been developed for the purpose of examining the colour of food products online as they cook in a large-scale industrial oven. By classifying the colour of each cooking stage it is possible to automatically determine if the food is cooked to an optimum perceived colour. Developments have been made on previous work by the authors [1] by further examining the internal colour of the food and testing the repeatability of the system. Spectroscopic techniques are employed to determine the colour and this signal is interrogated using an Artificial Neural Network.

Original languageEnglish
Pages (from-to)313-316
Number of pages4
JournalProceedings of SPIE - The International Society for Optical Engineering
Volume5502
DOIs
Publication statusPublished - 2004
EventSecond European Workshop on Optical Fibre Sensors, EWOFS'04 - Santander, Spain
Duration: 9 Jun 200411 Jun 2004

Keywords

  • Artificial Neural Network
  • Back Propagation Learning
  • Colour Classification
  • Feed Forward Networks
  • Food Processing Industry
  • Optical Fibre Sensor
  • Pattern Recognition
  • Process Control
  • Spectroscopy

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