Abstract
Automation of visual assessment of foods is a desirable target in quality assurance. We propose an approach based on the theory of fuzzy sets to reproduce, with the help of a camera, the evaluation of sensory properties of a crusting sausage, made close to the manufacturing line (at-line), by a single expert evaluation: the operator. Our study is applied to the assessment of a sausage defect: the crusting. By means of a camera and an adapted image processing, the human evaluation of crusting is reproduced. Good results have been obtained from a database of 76 images.
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