Colorimeters have been used extensively in the food industry
for colour measurement. The colorimeter is used to acquire a number
of site measurements and the average of these is the final colour
measurement (Trinderup, Dahl, Jensen, Carstensen, &
Conradsen, 2015). However, when the surface of a sample has nonhomogeneous
colours, it is difficult to measure the whole surface
of the sample, so the measurements are quite unrepresentative
of the whole surface (Wu & Sun, 2013). It is essential to develop
the methods to detect various shapes and colours in food
objectively.