Monitoring food quality utilising an intelligent optical fibre based sensor system

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

Research output: Contribution to conferencePaperpeer-review

Abstract

It is evident that colour analysis of food is critical in the sale of pre-cooked foods. Through the use of spectroscopy, in the region of the visible and near infra-red spectrum, it is possible to examine the different colours of food products and then analyse them. Combining this with Artificial Neural Networks, a pattern recognition system is generated to classify between colours that are favourable and those that are not optimum, in an effort to control the cooking process and increase end profits.

Original languageEnglish
Pages957-962
Number of pages6
Publication statusPublished - 2002
EventProceedings of the Artificial Neutral Networks in Engineering Conference:Smart Engineering System Design - St. Louis, MO, United States
Duration: 10 Nov 200213 Nov 2002

Conference

ConferenceProceedings of the Artificial Neutral Networks in Engineering Conference:Smart Engineering System Design
Country/TerritoryUnited States
CitySt. Louis, MO
Period10/11/0213/11/02

Fingerprint

Dive into the research topics of 'Monitoring food quality utilising an intelligent optical fibre based sensor system'. Together they form a unique fingerprint.

Cite this