Color Satisfaction Model of Roast Chicken Based on the Level Set
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Abstract:
A new sampling method and model for quantitative measurement of color quality of oven-roasted chicken was investigated. An adaptive-balance energy model (ABEM), based on the level set was used for sampling. Based on the mean value and the contrast information from images of the roast chicken, the level set was employed for sampling images of the oven chamber, and rapid extraction of the color area in the roast chicken was achieved. In order to verify this, ABEM and distance-regularized level set evolution method (DRLSE) were adapted for sampling images of the oven chamber. The experimental results showed that the foreground image of the roast chicken in the oven could be obtained using ABEM without compromising the sampling. Using the model for quantitative determination of color quality, the color index of the roast chicken image was computed via a color satisfaction-based relative index model (CSIM) and the core frequency domain of S component in the hue-saturation-value (HSV) color space. Subsequently, the color index was converted to the relative color satisfaction index for roast chicken, directly reflecting the chicken color quality. The results indicated that a combination of ABEM and CSIM is effective in monitoring the color quality index for roast chicken, thus providing an important reference for the core algorithm in food quality control systems.
