An estimation method for food freshness by visual perception and spectroscopic analysis

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Digitization for freshness of food has been defined from two different approaches, digital image and near-infrared hyperspectral image (HSI). Taking images of cut cabbage leaves in a drying process were done by a digital camera and an HSI camera together with a balance to know water contents. The skewness and kurtosis of the luminance distribution of the visual images had a linear relation to the freshness determined by human visual perception as well as to water content. The near-infrared spectra given by the HSI also had a correlation to the water content. Consequently, the feasibility of a new digitization for freshness of food by imaging techniques was established.