Monitoring food quality utilising an intelligent optical fibre based sensor system

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

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 conference › Paper › peer-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 language	English
Pages	957-962
Number of pages	6
Publication status	Published - 2002
Event	Proceedings of the Artificial Neutral Networks in Engineering Conference:Smart Engineering System Design - St. Louis, MO, United States Duration: 10 Nov 2002 → 13 Nov 2002

Conference

Conference	Proceedings of the Artificial Neutral Networks in Engineering Conference:Smart Engineering System Design
Country/Territory	United States
City	St. Louis, MO
Period	10/11/02 → 13/11/02

Cite this

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title = "Monitoring food quality utilising an intelligent optical fibre based sensor system",

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.",

author = "M. O'Farrell and E. Lewis and C. Flanagan and Lyons, \{W. B.\} and N. Jackman",

year = "2002",

language = "English",

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note = "Proceedings of the Artificial Neutral Networks in Engineering Conference:Smart Engineering System Design ; Conference date: 10-11-2002 Through 13-11-2002",

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AU - O'Farrell, M.

AU - Lewis, E.

AU - Flanagan, C.

AU - Lyons, W. B.

AU - Jackman, N.

PY - 2002

Y1 - 2002

N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/0037000008

M3 - Paper

AN - SCOPUS:0037000008

SP - 957

EP - 962

T2 - Proceedings of the Artificial Neutral Networks in Engineering Conference:Smart Engineering System Design

Y2 - 10 November 2002 through 13 November 2002

ER -

Monitoring food quality utilising an intelligent optical fibre based sensor system

Abstract

Conference

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