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Pregled bibliografske jedinice broj: 560314

Digital Image Analysis of Microscopic Images of Bread Stored Under Different Conditions


Magdić, Damir; Lukinac, Jasmina; Horvat, Daniela; Ziberi, Rakip
Digital Image Analysis of Microscopic Images of Bread Stored Under Different Conditions // 6th international congress Flour-Bread '2011" & 8th Croatian Congress of Cereal Technologists "Brašno–Kruh '2011." Book of abstracts / Daliborka Koceva Komlenić (ur.).
Osijek, 2011. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Digital Image Analysis of Microscopic Images of Bread Stored Under Different Conditions

Autori
Magdić, Damir ; Lukinac, Jasmina ; Horvat, Daniela ; Ziberi, Rakip

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
6th international congress Flour-Bread '2011" & 8th Croatian Congress of Cereal Technologists "Brašno–Kruh '2011." Book of abstracts / Daliborka Koceva Komlenić - Osijek, 2011

Skup
6th international congress Flour-Bread '2011" & 8th Croatian Congress of Cereal Technologists "Brašno–Kruh '2011."

Mjesto i datum
Opatija, Hrvatska, 12. - 14. 10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Bread; image; storage; perimeter; area

Sažetak
Bread is food in everyday use and mostly is stored in boxes or bags at room conditions. There have no statements for this storage. In this research, the aim was to compare changes on bread slices at different storage conditions and to try to define the best conditions based on coarse and close texture changes only. Bread loaves were prepared from two wheat flour bread types and one rye bread type. Two slices of each bread sample placed under a room conditions (two in plastic bag and two outside of bag), two in refrigerator and two in freezer (all in plastic bags). In present research experiment was conducted according to following procedure: each bread slice two holes chose marked and captured in microscopic images during the time. Digital images of slices under the microscope produced immediately after slices preparation, 24, 48 hours and seven days later. Images analyzed and statistics about perimeter and area changes prepared for four holes on each pair of slices. Changes were compared and presented in absolute (mm) and in relative (percentages) values. The highest changes were founded on white flour bread, while the changes in general were the most expressed on slices stored at room conditions, outside of plastic bag and in freezer.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Bernarda Šeruga, )
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek