Food image enhancement by adjusting intensity and saturation in RGB color space

IEICE Trans. Fundamentals

E98-A

11

2220-2228

C. Ueda, M. Ibata, T. Azetsu, N. Suetake, E. Uchino

In a food image acquired by a digital camera, its intensity and saturation components are sometimes decreased depending on the illumination environment. In this case, the food image does not look delicious. In general, RGB components are transformed into hue, saturation and intensity components, and then the saturation and intensity components are enhanced so that the food image looks delicious. However, these processes are complex and involve a gamut problem. In this paper, we propose an intensity and saturation enhancement method while preserving the hue in the RGB color space for the food image. In this method, at first, the intensity components are enhanced avoiding the saturation deterioration. Then the saturation components of the regions having the hue components frequently appeared in foods are enhanced. In order to illustrate the effectiveness of the proposed method, the enhancement experiments using several food images are done.