master's thesis
Browning of Mozzarella during the baking

Ivana Mišić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitlePromjena boje Mozzarelle tijekom pečenja
AuthorIvana Mišić
Mentor(s)Mirela Lučan (thesis advisor)
Jasmina Lukinac Čačić (thesis advisor)
Abstract
Budući da je boja svojstvo prehrambenog proizvoda koje se prvo uočava od velike je važnosti jer može stvoriti pozitivno odnosno negativno mišljenje o proizvodu. Cilj ovog diplomskog rada je pratiti promjenu boje sira Mozzarella tijekom pečenja, primjenom računalne analize slike i kolorimetra. Uzorci sira Mozzarella su prikupljeni na tržištu. Promjene boje tijekom pečenja su određivane u uobičajenim uvjetima pečenja pizze (200 °C/5 min). Također su analizirana i fizikalno-kemijska, te senzorska svojstva uzoraka. Ukupna promjena boje kao i faktor posmeđivanja donje površine uzoraka, analizirani pomoću računalne analize slike, su imali niže vrijednosti nego na površini sira. Rezultati metode bodovanja i deskriptivna analiza pokazali su visoku prihvatljivost svih uzoraka, osobito nakon pečenja kada su i ocjene bile veće. Ukupni rezultati su pokazali da metoda računalne analize slike objektivnija od kolorimetra obzirom da obuhvaća cijelu površinu uzoraka.
Keywordscheese Mozzarella browning colour digital image analysis colorimeter
Parallel title (English)Browning of Mozzarella during the baking
Committee MembersJovica Hardi (committee chairperson)
Mirela Lučan (committee member)
Jasmina Lukinac Čačić (committee member)
Krešimir Mastanjević (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-10-10
Parallel abstract (English)
Since the colour is characteristic of food product that is first observed, it is of great importance and it can create positive or negative feedback on product. The aim of this study was to monitor the colour changes of Mozzarella cheeses during the baking with application of digital image analysis and colorimeter. Samples of Mozzarella cheeses were collected from super markets. Changes of colour during baking were observed at regular pizza baking conditions (200 °C/5 min). Also, physicochemical and sensory properties of samples were analysed. The total colour change and browning factor of the bottom of the samples, analysed by computer vision, was lower than in samples surface. The results of the scoring method and descriptive analysis showed high acceptability of all samples, especially after the baking process when the scores were higher. Overall results show that the digital image analysis includes the entire sample surface, and is more objective than the colorimeter.
Parallel keywords (Croatian)sir Mozzarella boja posmeđivanje računalna analiza slike kolorimetar
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:781262
CommitterSanda Hasenay