Abstract
Besides the topography of an object, color and texture are important parameters to study in some fields. In food industries, variations in color and volume of a piece of fruit are important in order to determine its condition. Using the fringe projection technique, the topography of an object is evaluated through time; hence the change of volume. Using colorimetric techniques, optical devices can be profiled and calibrated. The change of topography and color are measured every 3 days during two months in order to make comparisons with the previous measurements of volume and color. Thus, the condition of food or a piece of fruit can be evaluated as it evolves through time.
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