Naslov
Application of image analysis method in evaluation of melting and oiling-off properties of mozzarella cheese

Autori
Lukinac, Jasmina ; Jukić, Marko ; Mastanjević, Kristina ; Ivešić, Ivona ; Lučan, Mirela

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 7th International Specialized Scientific and Practical Conference / - Kijev : National University of Food Technologies (NUFT), 2018, 77-79

ISBN
978-966-612-216-5

Skup
7th International Specialized Scientific and Practical Conference: Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness

Mjesto i datum
Kijev, Ukrajina, 13.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Computer vision, Image analysis, Cheese Quality

Sažetak
In this investigation, the Computer vision system (CVS) method was employed to analyze the characteristics of different Mozzarella cheeses during cooking. The overall results showed that the computer vision method provides an objective and efficient approach for assessing the functional properties of cheese. Computer vision and digital image analysis represents an efficient and non-invasive technique able to investigate the cheese optical properties and give information concerning their composition and structure.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA