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

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

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dc.contributor.author Verdú Amat, Samuel es_ES
dc.contributor.author Ivorra Martínez, Eugenio es_ES
dc.contributor.author Sánchez Salmerón, Antonio José es_ES
dc.contributor.author Girón Hernández, Lunier Joel es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Grau Meló, Raúl es_ES
dc.date.accessioned 2014-07-04T10:01:12Z
dc.date.issued 2013-09
dc.identifier.issn 0956-7135
dc.identifier.uri http://hdl.handle.net/10251/38595
dc.description.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; 2 meat tissue (lean meat and pork fat) and 3 vegetable tissue (potato, apple and avocado). The volume obtained was compared with that determined by physical measurements, employing two statistical methods (a BlandeAltman study and partial least square analysis). Results showed that Structured Light (SL) was a better technique than Time of flight (TOF) for determining volume. The TOF technique was affected by factors which were more influential when the S/V ratio (surface of the sample exposed to the camera and sample volume) increased. SL was slightly affected by the composition of the sample. Fat content and the level of unsaturated fatty acids could be the reason for the reflection of the laser light on the surface of the samples thereby reducing the accuracy. Even so, the values of R2 and RMSE of cross-validation, for the worst fit, demonstrated the quality of the SL technique. es_ES
dc.description.sponsorship 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. en_EN
dc.format.extent 6 es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Polytechnic University of Valencia [PAID-06-08-3251] es_ES
dc.relation Generalitat Valenciana [GVPRE/2008/170] es_ES
dc.relation.ispartof Food Control es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject 3D image es_ES
dc.subject Time of flight es_ES
dc.subject Structured light es_ES
dc.subject Food es_ES
dc.subject Volume es_ES
dc.subject.classification INGENIERIA DE SISTEMAS Y AUTOMATICA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Comparison of TOF and SL techniques for measuring the volume of food. Effect of food composition and structure. es_ES
dc.type Artículo es_ES
dc.embargo.lift 10000-01-01
dc.embargo.terms forever es_ES
dc.identifier.doi 10.1016/j.foodcont.2013.02.031
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodcont.2013.02.031 es_ES
dc.description.upvformatpinicio 221 es_ES
dc.description.upvformatpfin 226 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 33 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 239014


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