Praćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike (CROSBI ID 358905)
Ocjenski rad | diplomski rad
Podaci o odgovornosti
Jovičić, Andrej
Magdić, Damir
hrvatski
Praćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike
Tema ovog rada je određivanje kvalitete industrijskog kruha na temelju rezultata računalne analize slike. Određen je udio šupljina na kruhu, izgled sredine kruha, masa i volumen uzoraka. Tijekom šest dana analiziran je bijeli i polubijeli kruh četiri različita proizvođača. Uzorci su izvagani te im je određen volumen, nakon čega su narezani na kriške. Računalnoj analizi slike prethodilo je fotografiranje poprečnih presjeka uzoraka tijekom svih dana analize. Dobivene slike pohranjene su u Windows bitmap formatu u 8- bitnom RGB modelu s 256 boja. Photoshopom je uklonjena pozadina, a udio šupljina je određen u GlobalLabu. Na poprečnim presjecima bijelog kruha ima prosječno 9% šupljina, a na polubijelom 10%. Analizirani uzorci bijelog kruha proizvođača A sa udjelom šupljina od samo 8% imaju najbolja maziva svojstva. Najveći udio šupljina sa 13% sadrže uzorci polubijelog kruha proizvođača B. Masa i volumen uzoraka sva četiri proizvođača nije oscilirala tijekom svih šest dana proizvodnje. Ostali parametri računalne analize slike, opseg, okruglost i radijus šupljina pokazuju da su šupljine kod svih uzoraka približno istog oblika.
kruh; računalna analiza slike; udio šupljina; masa; volumen
nije evidentirano
engleski
Quality evaluation of industrial bread by computer image analysis
Bread crumb grain features, bread slice center, mass and volume of bread loaves were analyzed in this work. White and semi-brown breads from four different manufacturers were analyzed in six days so that eight slices from white bread and eight slices from semi-brown bread were surveyed each day. Each bread slice center was evaluated using computer image analysis to determine the sample with the highest quality and the most constant production parameters. Images were recorded as 8-bit bitmap files with 256 grey levels and with threshold values which correspond to each individual series. Analysis showed that 9% of the white bread cross-sectional area was comprised of gas cells, while that value was 10% for the semi-brown bread. White breads showed somewhat better quality during analysis that semi-brown bread. In particular, the white bread form manufacturer A showed the highest quality with only 8 % of cross-sectional area being comprised of gas cells. Statistical comparison of different breads further showed that bread from manufacturer B had the worst characteristics with large cells and production oscillations. Bread mass and volume changed very little, and are rather constant for different manufacturers. Other parameters like cell perimeter, roundness, and radius showed that cells had similar shapes for different samples.
bread; computer image analysis; bread crumb grain; mass; volume
nije evidentirano
Podaci o izdanju
42
13.11.2009.
obranjeno
109:228321
Podaci o ustanovi koja je dodijelila akademski stupanj
Prehrambeno-tehnološki fakultet Osijek
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