KNiT Inc.
| Booth No. | 2-364 |
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AI Image Analysis and Process Infomatics
The texture depends on the structure of the food. For example, in bread, it relates to the bubble structure and gluten crosslinking structure in noodles, it pertains to the surface irregularities and cross-sectional pore structure and in meat, it involves the arrangement of cells. However, it has not been easy to quantify these structures until now. Therefore, we will introduce a technology that utilizes AI to quantify the structure and predict texture from it.
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| Product / Service |
AI Image Analysis Service GeXel New Products |
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| URL | https://knit-itech.co.jp/ |
Presentaion
| Date | 10月15日 12:30～12:50 | Location | PG |
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| Title | Introduction to AI Technology that Quantifies Texture from Images | ||
| Detail | The texture depends on the structure of the food. For example, in bread, it relates to the bubble structure and gluten crosslinking structure in noodles, it pertains to the surface irregularities and cross-sectional pore structure and in meat, it involves the arrangement of cells. However, it has not been easy to quantify these structures until now. Therefore, we will introduce a technology that utilizes AI to quantify the structure and predict texture from it. | ||
| Date | 10月16日 14:00～14:20 | Location | PF |
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| Title | Analyzing Food Texture from Images? Introducing a New Service Using AI Image Analysis | ||
| Detail | The texture depends on the structure of the food. For example, in bread, it relates to the bubble structure and gluten crosslinking structure in noodles, it pertains to the surface irregularities and cross-sectional pore structure and in meat, it involves the arrangement of cells. However, it has not been easy to quantify these structures until now. Therefore, we will introduce a technology that utilizes AI to quantify the structure and predict texture from it. | ||