Extending the use of visible/near-infrared reflectance spectrophotometers to measure colour of food and agricultural products

By T. Mccaig. 2002

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Colour measurements by computer vision for food quality control – A review (2013, background): “Although human inspection is quite robust even in the presence of changes in illumination, colour perception is subjective, variable, laborious, and tedious, has poor colour memory of subjects, depends upon lighting and numerous other factors, and is not suitable for routine large-scale colour measu”
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spaces (2008, background): “The objective measurement of colour is of great importance for food producers due to the relationships existing between such attribute and the acceptability of foods by the consumers (Calvo, Salvador, & Fiszman, 2001; Roth, Radle, Gifford, & Clydesdale, 1988), which has propelled the development of ”