Abstract
Nowadays, food nutrition and safety are increasingly catching the public's eye, and external characteristics, such as food size, shape, and color, are also attracting attention. Traditional methods for evaluating food external characteristics are too complicated to meet the requirements of comprehensive food evaluation. The electronic eye evaluates food quality quickly, effectively, and accurately and its features are easy to operate in response to the identification of food size, shape, and color. This chapter mainly introduces principle, structure, and joint analysis models (principal component analysis, artificial neural networks, cluster analysis, etc.) of the electronic eye and summarizes achievements in the field of food color evaluation, which covers general and advanced applications in various kinds of foods. Finally, deficiencies and future trends of the electronic eye are discussed.
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