FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (13): 320-325.doi: 10.7506/spkx1002-6630-20180730-364

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A Review of the Application of Machine Vision Technique in Sensory Testing of Aquatic Foods

JIA Zhixin, FU Linglin, YANG Xinting, SHI Ce, WANG Haiyan, ZHOU Jinru, WANG Yanbo   

  1. 1. Zhejiang Engineering Institute of Food Quality and Safety, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; 2. Beijing Research Center for Information Technology in Agriculture, Beijing 100097, China
  • Online:2019-07-15 Published:2019-07-23

Abstract: Machine vision technique is a non-destructive, fast and economical inspection technology. Based on a review of the current status of research on machine vision technique, the advantages of a machine vision system and the ways in which it is used to detect color, shape and size are presented in the present paper. On this basis, the application of machine vision technique is discussed and analyzed carefully in aquatic products such as fish, shrimp, scallops and oysters. In addition, the limitations of machine vision technique in the sensory detection of aquatic foods are pointed out and future development prospects in deep learning are discussed. The purpose of this paper is to provide technical support for sensory testing of aquatic foods to ensure consumer safety.

Key words: machine vision, image analysis, aquatic foods, sensory detection

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