VideometerLab can be used to assess many important parameters for potato strip quality like length, width, greeniness, peel residues, rust, dark and light bruises, sugar ends, browning and many more. You can build a database of virtual strips in high spectral and spatial resolution and define quality classes in this database. Such a database description will be transferable from one location to another, from one year to another, and from one system to another. VideometerLab thus provides a very effective way to define potato strip quality. Videometer on potato strips.pdf Read more about how baked and fried products can be handled with the VideometerLab.