The colour of food products is an important characteristic for evaluating quality. Wageningen Food & Biobased Research develops robust software for the objective inspection of the colour of food products, and has extensive experience in implementing them in existing processes.
Quality inspection is often a very labour-intensive process involving many hands and eyes. An objective classification of a product is essential for every producer as product colour is one of the most important quality characteristics for food. Mushrooms, for example, should be as white as possible, while the redness of tomatoes determines the price. Wageningen Food & Biobased Research has a wealth of expertise in the field of objective colour measurements, classification methods and quality inspections. This combination enables us to provide intelligent, objective and robust classifications of quality with our systems.
A camera recording of a product is a fast, automatic way of acquiring information about its colour, and therefore its quality. The colour, which is detected by the camera, is not only determined by the colour of the product itself but also by external factors such as the colour of the lighting and the sensitivity of the camera. Based on this information it is impossible to obtain an objective evaluation. To compensate for these external factors Wageningen Food & Biobased Research developed methods for detailed colour calibration and correction, which can ensure the colour fidelity of the camera images. These methods allow users to carefully measure and evaluate colour without the need for complicated procedures or costly equipment.
In sorting machines in which the product colour determines the difference between A or B quality it is essential to be able to register the most minute colour nuances of the product. An example is sorting cut flowers for bridal bouquets. The software module developed by Wageningen Food & Biobased Research for this purpose is able to only select callas that are pure white without a hint of pink.
In addition to colour inspections, Wageningen Food & Biobased Research is also experienced in 2D and 3D shape analyses and hyperspectral analyses. By combining these various analyses it is even more possible to classify on quality. For tomatoes, for instance, size is also important as well as colour.