Flemming Møller
DuPont
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Publication
Featured researches published by Flemming Møller.
scandinavian conference on image analysis | 2011
Otto Højager Attermann Nielsen; Anders Lindbjerg Dahl; Rasmus Larsen; Flemming Møller; Frederik Donbæk Nielsen; Carsten L. Thomsen; Henrik Aanæs; Jens Michael Carstensen
A materials structural and chemical composition influences its optical scattering properties. In this paper we investigate the use of subsurface laser scattering (SLS) for inferring structural and chemical information of food products. We have constructed a computer vision system based on a supercontinuum laser light source and an Acousto-Optic Tunable Filter (AOTF) to provide a collimated light source, which can be tuned to any wavelength in the range from 480 to 900 nm. We present the newly developed hyperspectral vision system together with a proof-of-principle study of its ability to discriminate between dairy products with either similar chemical or structural composition. The combined vision system is a new way for industrial food inspection allowing non-intrusive online process inspection of parameters that is hard with existing technology.
Journal of Food Science | 2015
Jacob Lercke Skytte; Ovidiu Ghita; Paul F. Whelan; Ulf Andersen; Flemming Møller; Anders Bjorholm Dahl; Rasmus Larsen
The microstructure of protein networks in yogurts defines important physical properties of the yogurt and hereby partly its quality. Imaging this protein network using confocal scanning laser microscopy (CSLM) has shown good results, and CSLM has become a standard measuring technique for fermented dairy products. When studying such networks, hundreds of images can be obtained, and here image analysis methods are essential for using the images in statistical analysis. Previously, methods including gray level co-occurrence matrix analysis and fractal analysis have been used with success. However, a range of other image texture characterization methods exists. These methods describe an image by a frequency distribution of predefined image features (denoted textons). Our contribution is an investigation of the choice of image analysis methods by performing a comparative study of 7 major approaches to image texture description. Here, CSLM images from a yogurt fermentation study are investigated, where production factors including fat content, protein content, heat treatment, and incubation temperature are varied. The descriptors are evaluated through nearest neighbor classification, variance analysis, and cluster analysis. Our investigation suggests that the texton-based descriptors provide a fuller description of the images compared to gray-level co-occurrence matrix descriptors and fractal analysis, while still being as applicable and in some cases as easy to tune.
scandinavian conference on image analysis | 2015
Jacob Lercke Skytte; Flemming Møller; Otto Højager Attermann Abildgaard; Anders Bjorholm Dahl; Rasmus Larsen
The protein microstructure of many dairy products is of great importance for the consumers’ experience when eating the product. However, studies concerning discrimination between protein microstructures are limited. This paper presents preliminary results for discriminating different yogurt microstructures using hyperspectral (500-900nm) diffuse reflectance images (DRIs) – a technique potentially well suited for inline process control. Comparisons are made to quantified measures of the yogurt microstructure observed through confocal scanning laser microscopy (CSLM). The output signal from both modalities is evaluated on a \(2^4\) factorial design covering four common production parameters, which significantly change the chemistry and the microstructure of the yogurt. It is found that the DRIs can be as discriminative as the CSLM images in certain cases, however the performance is highly governed by the chemistry of the sample. Also, the DRIs shows better correlation to the CSLM images and are more discriminative when considering shorter wavelengths.
Meat Science | 2018
Camilla Himmelstrup Trinderup; Flemming Møller; Anders Bjorholm Dahl; Knut Conradsen
The fermentation process of salamis involves several parameters influencing taste, texture, and color of the salami. One significant parameter is the fermentation time. It is difficult to conduct sensory evaluations to assess the effect of time without introducing variation between observation days. It may be possible to overcome this by stalling or pausing the fermentation by deep-chilling the salamis. This study investigates the difference of non- and deep-chilled salamis with the use of a multispectral imaging system. The statistical investigation, based on image features relating to size, visual texture, and color of the sausages over time, showed that it may be possible to stall the fermentation process. It was shown that a statistical difference in the two kinds of samples is present. For the size feature the difference could be quantified into a number of days. However, for the important color feature only a statistical difference was observed, whereas the visual difference expressed in terms of ΔEab⁎ was barely present.
Journal of Spectral Imaging | 2012
Asger Nyman Christiansen; Jens Michael Carstensen; Flemming Møller; Allan Aasbjerg Nielsen
Archive | 2012
Flemming Møller; Rasmus Larsen; Jens Michael Carstensen
InsideFood Symposium | 2013
Jacob Lercke Skytte; Otto Højager Attermann Nielsen; Ulf Andersen; Jens Michael Carstensen; Anders Lindbjerg Dahl; Rasmus Larsen; Flemming Møller; Faisal Kamran; Jeppe Revall Frisvad
Food Colloids 2012: Creation and Breakdown of Structure | 2012
Jacob Lercke Skytte; Ulf Andersen; Flemming Møller; Otto Højager Attermann Nielsen; Jens Michael Carstensen; Anders Lindbjerg Dahl; Rasmus Larsen
Scandinavian Workshop on Imaging Food Quality 2011 | 2011
Otto Højager Attermann Nielsen; Anders Lindbjerg Dahl; Rasmus Larsen; Flemming Møller; Frederik Donbæk Nielsen; Carsten L. Thomsen; Henrik Aanæs; Jens Michael Carstensen
International Association for Spectral Imaging | 2010
Asger Nyman Christiansen; Allan Aasbjerg Nielsen; Flemming Møller; Jens Michael Carstensen