Abstract
Colour is the first and basic quality attribute of food for consumer perception. Computer vision is a rapid, objective and economic inspection technique that could provide a detailed characterization of colour uniformity at pixel-based level. The chapter first reviews the principles of colour measurement, including the concept of food colour, visual colour measurements and instrumental colour measurements. The chapter then introduces computer vision measurement, including imaging systems and colour spaces. The chapter also presents some applications of food colour measurement using computer vision. Finally, the advantages and disadvantages of computer vision for colour measurement and its future are proposed.
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