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相关色温对通过图像处理系统对红肉颜色评估的影响

Alper Güngören1, Gülşah Güngören2

  • 1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kastamonu University, Kastamonu, Türkiye.

Journal of food science
|November 17, 2025
PubMed
概括

光源的颜色温度显著影响红肉颜色测量. 使用D50 (5000K) 照明,而不是D65 (6500K),更好地保持肉的天然红色外观,以进行准确的评估.

关键词:
颜色评价 颜色评估 颜色评价计算机视觉 计算机视觉相关的颜色温度 (CCT)肉色 肉色 肉色 肉色感官分析是一种感官分析.视觉数据 视觉数据 视觉数据

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