Computer vision system approach in colour measurements of foods: Part I. development of methodology
Abstract The colour assessment ability of the computer vision system is investigated and the data are compared with colour measurements taken by a conventional colorimeter. Linear and quadratic models are built to improve currently used methodology for the conversion of RGB colour units to L * a * b * colour space. For this purpose, two innovative ideas are proposed and tested. First, substantial amount of colour tones is generated to cover as many points in the colour space as possible. Secondly, the colour space is calibrated separately, whereas in previous research in the literature, the colour space is calibrated simultaneously. It is found that the RGB colour units to L * a * b * colour space transformation approach proposed in this study is more logical and more accurate, and the prediction performance of the quadratic model is superior over the linear model.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200382 |
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oai:scielo:S0101-206120160002003822016-07-08Computer vision system approach in colour measurements of foods: Part I. development of methodologyTARLAK,FatihOZDEMİR,MuratMELİKOGLU,Mehmet colour computer vision system colorimeter RGB L* a* b* Abstract The colour assessment ability of the computer vision system is investigated and the data are compared with colour measurements taken by a conventional colorimeter. Linear and quadratic models are built to improve currently used methodology for the conversion of RGB colour units to L * a * b * colour space. For this purpose, two innovative ideas are proposed and tested. First, substantial amount of colour tones is generated to cover as many points in the colour space as possible. Secondly, the colour space is calibrated separately, whereas in previous research in the literature, the colour space is calibrated simultaneously. It is found that the RGB colour units to L * a * b * colour space transformation approach proposed in this study is more logical and more accurate, and the prediction performance of the quadratic model is superior over the linear model.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.36 n.2 20162016-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200382en10.1590/1678-457X.11615 |
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TARLAK,Fatih OZDEMİR,Murat MELİKOGLU,Mehmet |
| spellingShingle |
TARLAK,Fatih OZDEMİR,Murat MELİKOGLU,Mehmet Computer vision system approach in colour measurements of foods: Part I. development of methodology |
| author_facet |
TARLAK,Fatih OZDEMİR,Murat MELİKOGLU,Mehmet |
| author_sort |
TARLAK,Fatih |
| title |
Computer vision system approach in colour measurements of foods: Part I. development of methodology |
| title_short |
Computer vision system approach in colour measurements of foods: Part I. development of methodology |
| title_full |
Computer vision system approach in colour measurements of foods: Part I. development of methodology |
| title_fullStr |
Computer vision system approach in colour measurements of foods: Part I. development of methodology |
| title_full_unstemmed |
Computer vision system approach in colour measurements of foods: Part I. development of methodology |
| title_sort |
computer vision system approach in colour measurements of foods: part i. development of methodology |
| description |
Abstract The colour assessment ability of the computer vision system is investigated and the data are compared with colour measurements taken by a conventional colorimeter. Linear and quadratic models are built to improve currently used methodology for the conversion of RGB colour units to L * a * b * colour space. For this purpose, two innovative ideas are proposed and tested. First, substantial amount of colour tones is generated to cover as many points in the colour space as possible. Secondly, the colour space is calibrated separately, whereas in previous research in the literature, the colour space is calibrated simultaneously. It is found that the RGB colour units to L * a * b * colour space transformation approach proposed in this study is more logical and more accurate, and the prediction performance of the quadratic model is superior over the linear model. |
| publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publishDate |
2016 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200382 |
| work_keys_str_mv |
AT tarlakfatih computervisionsystemapproachincolourmeasurementsoffoodspartidevelopmentofmethodology AT ozdemirmurat computervisionsystemapproachincolourmeasurementsoffoodspartidevelopmentofmethodology AT melikoglumehmet computervisionsystemapproachincolourmeasurementsoffoodspartidevelopmentofmethodology |
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