Abstract
In many applications, the comparison of the visual appearance of real-world materials is crucial. In this article, we look into the issue of selecting an appropriate colour representation for food photographs, weigh the benefits and drawbacks of several colour spaces, dispel some myths about how to use them, and suggest a number of "best practices" for colour conversion. To put the debate into practice, we created a brand-new dataset of various foods, which we utilized to compare and assess the effectiveness of colour spaces methodically in a methodical manner. According to the results of the investigation, the H component provides more discriminative information about the colour of food items with clearly distinct item pixels than other components
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