Baked product classification with the use of a self-organising map

Study of the baking of biscuits involves among other aspects detailed analysis of colour changes in the product during the process. Previous study has shown the existence of a colour development curve (known as the baking curve) by examining colour development in the RGB and HSI colour spaces. In the current work a different approach to extracting the baking curve is presented. Using a Kohonen self-organising map with an optimum number of output nodes a well-defined baking curve is automatically extracted from preprocessed data of images gathered during the actual baking process. We propose that these curves can be used as a basis for characterising the colour bake level of a biscuit.