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Extrudate characterization by image processing
- Tan, J., Gao, X., Hsieh, F.
- Journal of food science 1994 v.59 no.6 pp. 1247-1250
- corn, food quality, extrusion, food acceptability, image analysis
- Image processing techniques were used to characterize an extruded food product. Several image features in color and surface texture were developed and tested for their effectiveness to reflect changes in product appearance resulting from variations in extrusion conditions. The effects of process variables were related to the image features. Hue function conveyed more information about surface texture than did saturation or intensity functions.