Sowmya Kasturi, S. L. Moan, D. Bailey, Jeremy Smith
{"title":"工业微波加工食品的加热模式识别","authors":"Sowmya Kasturi, S. L. Moan, D. Bailey, Jeremy Smith","doi":"10.1109/IVCNZ51579.2020.9290639","DOIUrl":null,"url":null,"abstract":"Recognition or identification of hot and cold spot heating patterns in microwave-processed pre-packaged food products is crucial to determine experimental repeatability and design better and safer food treatment systems. This review focuses on computer vision-based methods for heating patterns recognition from the literature along with their limitations. A preliminary kinetics study to correlate colour to varied timetemperature combinations is also discussed.","PeriodicalId":164317,"journal":{"name":"2020 35th International Conference on Image and Vision Computing New Zealand (IVCNZ)","volume":"67 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Heating Patterns Recognition in Industrial Microwave-Processed Foods\",\"authors\":\"Sowmya Kasturi, S. L. Moan, D. Bailey, Jeremy Smith\",\"doi\":\"10.1109/IVCNZ51579.2020.9290639\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Recognition or identification of hot and cold spot heating patterns in microwave-processed pre-packaged food products is crucial to determine experimental repeatability and design better and safer food treatment systems. This review focuses on computer vision-based methods for heating patterns recognition from the literature along with their limitations. A preliminary kinetics study to correlate colour to varied timetemperature combinations is also discussed.\",\"PeriodicalId\":164317,\"journal\":{\"name\":\"2020 35th International Conference on Image and Vision Computing New Zealand (IVCNZ)\",\"volume\":\"67 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-11-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"2020 35th International Conference on Image and Vision Computing New Zealand (IVCNZ)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1109/IVCNZ51579.2020.9290639\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"2020 35th International Conference on Image and Vision Computing New Zealand (IVCNZ)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/IVCNZ51579.2020.9290639","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Heating Patterns Recognition in Industrial Microwave-Processed Foods
Recognition or identification of hot and cold spot heating patterns in microwave-processed pre-packaged food products is crucial to determine experimental repeatability and design better and safer food treatment systems. This review focuses on computer vision-based methods for heating patterns recognition from the literature along with their limitations. A preliminary kinetics study to correlate colour to varied timetemperature combinations is also discussed.
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