- -

Comparison of TOF and SL techniques for measuring the volume of food. Effect of food composition and structure.

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Comparison of TOF and SL techniques for measuring the volume of food. Effect of food composition and structure.

Show full item record

Verdú Amat, S.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Girón Hernández, LJ.; Barat Baviera, JM.; Grau Meló, R. (2013). Comparison of TOF and SL techniques for measuring the volume of food. Effect of food composition and structure. Food Control. 33(1):221-226. doi:10.1016/j.foodcont.2013.02.031

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/38595

Files in this item

Item Metadata

Title: Comparison of TOF and SL techniques for measuring the volume of food. Effect of food composition and structure.
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica
Issued date:
Abstract:
A comparison between the techniques Time of flight (TOF) and Structured Light (SL), for in-line process, was carried out to determine the volume of several food types with different compositions, structures and dimensions; ...[+]
Subjects: 3D image , Time of flight , Structured light , Food , Volume
Copyrigths: Cerrado
Source:
Food Control. (issn: 0956-7135 )
DOI: 10.1016/j.foodcont.2013.02.031
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodcont.2013.02.031
Thanks:
We wish to thank the Polytechnic University of Valencia and Generalitat Valenciana for the financial support they provided through the PAID-06-08-3251 and GVPRE/2008/170 Projects, respectively.
Type: Artículo

This item appears in the following Collection(s)

Show full item record