Recent applications of image texture for evaluation of food qualities—a review

Texture is an important image feature and has been applied greatly in the food industry for quality evaluation and inspection. Recent applications of texture-analysis techniques in the food industry were reviewed in the current paper. There are four different types of texture, i.e. statistical texture, structural texture, model-based texture, and transform-based texture. Statistical texture can be obtained using statistical approachs from the higher-order of pixel grey values of images while structural texture is acquired through some structural primitives constructed from grey values of pixels. Transform-based texture can be obtained by using statistical measurements from the images transformed with certain methods. Model-based texture can be attained by calculating coefficients from a model based on the relationship of the grey values between a pixel and its neighboring pixels. Among them, statistical texture is the most widely used one in the food industry for its high accuracy and less computation time. Transform-based texture and model-based texture are also used, although not as popular as statistical texture. However, structural texture is rarely used in the food industry. Due to the limited understanding of image texture up to now, it is difficult to identify which kind of method is the best for certain application. Therefore, it is expected that by employing different methods together, final results can be improved.