摘要：AbstractThis paper presents a new approach and a platform for complex, nondestructive, express evaluation of quality and safety of food products based on analysis of visual images, spectrophotometric characteristics and hyperspectral images, followed by fusion the results of these analyzes with the aim of categorization of the investigated products in quality groups. Within the context of the problem, the complex evaluation includes an assessment of the appearance and visual characteristics of the investigated product, evaluation of features associated with the composition of the product and the distribution of the features on its surface. The problem of the complex evaluation of the investigated products is represented by two main tasks: 1) The formal description of the investigated objects by fusion the data from color images, spectral and hyperspectral characteristics and 2) Evaluation of data separability in the following two aspects: separability of individual areas (e.g. areas with meat, fat and bone tissues) on a certain day of product storage and separability of data for the same area on different days of storage.
