master's thesis
Application of digital image analysis to colour changes of wheat-flour tea biscuits

Nikolina Bošnjaković (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation
Metadata
TitlePrimjena računalne analize slike u praćenju boje čajnog peciva od pšeničnog brašna
AuthorNikolina Bošnjaković
Mentor(s)Jasmina Lukinac Čačić (thesis advisor)
Daliborka Koceva Komlenić (thesis advisor)
Abstract
Cilj diplomskog rada bio je primjenom računalne analize slike pratiti boju čajnog peciva od pšeničnog brašna tijekom pečenja. Čajna peciva su proizvedena u laboratorijskim uvjetima pri čemu su pripremljeni uzorci različite recepture (različiti udjeli natrijevog hidrogenkarbonata 0,6 , 1,11 i 1, 6 , dodatak šećera različite granulacije 800 m, 1000 m te šećer u prahu. Uzorcima je praćena dinamika promjene boje tijekom pečenja pri temperaturama od 180 °C, 205 °C i 230 °C. Dobiveni rezultati ukupne promjene boje (ΔECVS prikazani su tablično i grafički te je određena varijabilnost boje obzirom na vrstu zamjesa. Uspoređujući ukupnu promjenu boje različitih zamjesa uzorci s dodatkom 0,65 % NaHCO3 imali su najmanju ukupnu promjenu boje. Ukupna promjena boje donjeg dijela uzoraka bila je veća u odnosu na površinu uzoraka (ΔE=4,49-1 ,83 površina tj. ΔE=12,18-29,80 donji dio uzoraka) pri svim temperaturama i vremenima pečenja. Prosječne vrijednosti ukupne promjene boje svih uzoraka čajnog peciva najmanje su kod granulacije šećera od 1000 m pri svim temperaturama pečenja (ΔE=4,49-14,87 površina tj. ΔE=12,18-19,90 donji dio uzoraka).
Keywordstea biscuits digital image analysis colour granulation of sugar NaHCO3 share
Parallel title (English)Application of digital image analysis to colour changes of wheat-flour tea biscuits
Committee MembersFrane Čačić Kenjerić
Jasmina Lukinac Čačić
Daliborka Koceva Komlenić
Marko Jukić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation
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 date2014-07-22
Parallel abstract (English)
The aim of the work was to monitor the colour changes of tea biscuits during the baking with the application of digital image analysis. Tea biscuits were produced in the laboratory. The samples were prepared by different recipes (different shares of sodium bicarbonate: 0.65%, 1.11% and 1.56%, and different granulation of sugars: <800 microns, > 1000 microns and sugar powder). Changes of colour during baking were observed at three baking temperatures: 180, 205 and 230 °C. The results of total colour change (ΔECVS) are presented in tables and graphically. Comparing the overall colour change, samples supplemented with 0.65% NaHCO3 had the lowest overall colour change. The total colour change of the bottom of the samples was higher than in samples surface (ΔE = 4.49-15.83 surface, ΔE = 12.18-29.80 bottom of the sample) at all temperatures and baking times. Average values of total colour change of samples (with granulation sugar 1000 microns) at all baking temperatures were lower (ΔE=4.49-4.87 surface, ΔE=12.18-19.90 bottom of the sample).
Parallel keywords (Croatian)čajno pecivo računalna analiza slike boja granulacija šećera udio NaHCO3
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:108578
CommitterSanda Hasenay