C.-J. Du, University of Warwick, UK
Q. Cheng, University of Reading, UK
D.-W. Sun, University College Dublin, Ireland
Computer vision techniques used for quality evaluation of bakery products are highly application dependent. The development of segmentation method, the choice of colour space, the extraction of size, shape and texture features, and the selection of classification technique have to be tailored to the task to be performed. In this chapter, techniques employed for different bakery products are summarized in separate sections. The colour, size and shape inspection techniques for bread, muffins, biscuits and pizza bases, along with others, are described, respectively. ...