ANALYSIS of EXPANDED‐FOOD TEXTURE BY IMAGE PROCESSING PART I: GEOMETRIC PROPERTIES

Abstract

Color image processing techniques were developed to characterize the textural properties of expanded food products. Three major approaches were taken to extract image features from surface and cross‐section images of a test product. Scanning electronic microscopy (SEM) was employed to measure the cell size and density. Correlation and regression analyses were performed between the image features and SEM measurements. A number of image features were found highly descriptive of texture‐related geometric properties.