introduction:.color is the first quality attribute of food evaluated by consumers, and is therefore an important quality component of food which influences consumer’s choice and preferences (maguire, 1994). color measurement of food products has been used as an indirect measure of other quality attributes such as flavor and contents of pigments because it is simpler, faster and correlates well ...

color and appearance are among the first parameters perceived by consumers to judge the quality of foods. l*a*b* are used to report foods’ colors quantitatively. in this study the use of digital imaging and photoshop software was evaluated for measurement of l*, a* and b* color parameters. the results showed that l*, a*, and b* values from hunter colorimeter and the digital imaging method had a...

introduction: the use of computer vision technology has been highly successful in food classification in the past and it has continued this success in recent times. however, a number of opportunities to progress computer vision technology exist which are critically examined based on cost and feasibility. a range of hardware options are considered along with a range of software options. the econ...

Color preference research has traditionally focused on summarising or explaining the color preferences of groups of people. Claims of universal patterns and trends in color preference have generally been based on group analyses, with little consideration of the individual. Initial investigation of this issue has revealed that, although patterns can be identified at the group level, individual d...

among the different classes of physical properties of foods, color is considered the most important visual attribute in quality perception. consumers tend to associate color with quality due to its good correlation with physical, chemical and sensorial evaluations of food quality. this study used an inexpensive method to predict sweet cherries color parameters by combining image processing and ...