Heating Patterns Recognition in Industrial Microwave-Processed Foods
2020 35TH INTERNATIONAL CONFERENCE ON IMAGE AND VISION COMPUTING NEW ZEALAND (IVCNZ)(2020)
摘要
Recognition or identification of hot and cold spot heating patterns in microwave-processed pre-packaged food products is crucial to determine experimental repeatability and design better and safer food treatment systems. This review focuses on computer vision-based methods for heating patterns recognition from the literature along with their limitations. A preliminary kinetics study to correlate colour to varied timetemperature combinations is also discussed.
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关键词
Heating patterns,colour,microwave sterilization and pasteurization,chemical markers,kinetics study
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