Blar i SINTEF Open på forfatter "Bakke, Kari Anne Hestnes"

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    • Design tool for TOF and SL based 3D cameras 

      Bouquet, Grégory; Thorstensen, Jostein Bruun; Bakke, Kari Anne Hestnes; Risholm, Petter (Journal article; Peer reviewed, 2017)
      Active illumination 3D imaging systems based on Time-of-flight (TOF) and Structured Light (SL) projection are in rapid development, and are constantly finding new areas of application. In this paper, we present a theoretical ...

    • Fluorescence for non-contact detection of living salmon lice on salmon skin 

      Bakke, Kari Anne Hestnes; Kirkhus, Trine; Tschudi, Jon (Peer reviewed; Journal article, 2023)
      This work presents a promising method for automatic, non-contact, detection and counting of salmon lice infested on salmon in an aquacultural farm setting. The method uses fluorescence from chitin in the visual part of ...

    • Inline Spectroscopy: From Concept to Function 

      Tschudi, Jon; O'Farrell, Marion; Bakke, Kari Anne Hestnes (Journal article; Peer reviewed, 2018)
      The field of applied spectroscopy is strongly dominated by publications presenting proof-of-concepts, lab set-ups, and demonstrations. In contrast, the corresponding number of commercial successes of inline spectroscopy ...

    • Near-Infrared (NIR) Interactance System for Non-Contact Monitoring of the Temperature Profile of Baked Liver Pâté 

      O'Farrell, Marion; Bakke, Kari Anne Hestnes; Tschudi, Jon; Wold, Jens Petter (Journal article; Peer reviewed, 2011)
      This article investigates the possibility of using non-contact interactance as a method for profiling the temperature in a processed meat product (liver pâté) as it comes out of the oven. The application was defined by an ...

    • Novel NIR Transflection Measurements for Non-contact Core Temperature of processed Meat Products 

      O'Farrell, Marion; Tschudi, Jon; Bakke, Kari Anne Hestnes; Wold, Jens Petter; Sanden, Karen Wahlstrøm (Chapter, 2010)
      A novel system for online measurement of core temperature in processed meat products is presented. The system allows near infrared (NIR) light to interact with the product to a depth of up to 2cm using noncontact optics. ...