engleski

New Approach to Digital Image Analysis of Bakery Product

The papers deals with a new approach to digital image analysis of bakery products, excluding the so-called "treshold" technique applied in preparing the sample images. The aim of the paper was to research on the possibilities of using this approach compared to the irregularities which may occur in using the "grayscale" model. After choosing the colours representing the close and coarse texture, the sample images stored in 256-colour palettes were analysed. From those images the crumbs area was analysed. The total pixel number representing the coarse and close texture was given in percentages. The obtained results were in accordance with the results obtained by sensory evaluation of the same samples. The colours chosen to present the above mentioned type of texture were identical for nearly all samples produced by one flour type. In image digitizing the samples containing various additive shares could be presented by the colour palette it is necessary to choose the colours that will present the close and the coarse texture.

bakery products; digital image analysis

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