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undergraduate thesis
Procjena kvalitativnih svojstava sira metodom računalnog vida
2022. urn:nbn:hr:109:801713
Deže, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Cite this document

Deže, M. (2022). Procjena kvalitativnih svojstava sira metodom računalnog vida (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:801713

Deže, Martina. "Procjena kvalitativnih svojstava sira metodom računalnog vida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:801713

Deže, Martina. "Procjena kvalitativnih svojstava sira metodom računalnog vida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:801713

Deže, M. (2022). 'Procjena kvalitativnih svojstava sira metodom računalnog vida', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:801713

Deže M. Procjena kvalitativnih svojstava sira metodom računalnog vida [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:801713

M. Deže, "Procjena kvalitativnih svojstava sira metodom računalnog vida", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:801713

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Metadata
TitleProcjena kvalitativnih svojstava sira metodom računalnog vida
Title (english)Evaluation of the Quality Properties of Cheese Using a Computer Vision Method
AuthorMartina Deže
MentorJasmina Lukinac Čačić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Modelling, Optimisation and Automatisation)
Osijek
Defense date and country2022-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U završnom radu je opisana primjena računalnog vida i računalne analize slike u određivanju kvalitativnih svojstava sira poput topljivosti, svojstva otpuštanja ulja i svojstva promjene boje tijekom zagrijavanja. Računalni vid je disciplina koja ima sve veću primjenu u prehrambenoj industriji zbog svoje objektivnosti, ponovljivosti i ekonomičnosti. U radu je također opisana usporedba empirijskih metoda s metodama računalnog vida u određivanju kvalitativnih svojstava sira. Iznose se i teorijske osnove samog sira kao mliječne namirnice i teorijske osnove računalnog vida i analize slike potrebne za razumijevanje samog procesa obrade slike.
Abstract (english)
This final thesis describes application of computer vision and image analysis for identifying cheese quality properties during heating, such as meltability, oil release property and colour changing property. Computer vision is a discipline which application in the food industry is increasing due to its objectivity, repeatability and cost efficiency. The thesis also describes the comparison between empirical methods and computer vision methods in identifying cheese quality properties. Furthermore, theoretical basis of cheese as a dairy product, as well as theoretical basis of computer vision and image analysis is presented, as needed for understanding the process of image processing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:801713
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-11-02 16:00:36