master's thesis
Application of digital image analysis for observation of cookies colour prepared with different sugar granulation

Lucija Solje (2015)
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 s dodatkom šećera različite granulacije
AuthorLucija Solje
Mentor(s)Jasmina Lukinac Čačić (thesis advisor)
Daliborka Koceva Komlenić (thesis advisor)
Abstract
Zadatak ovog diplomskog rada bio je ispitati utjecaj različite granulacije šećera na promjenu boje čajnog peciva tijekom 10 minuta pečenja. Uzorci su pečeni na 180 ̊C, 205 ̊C i 230 °C. Za mjerenje boje čajnog peciva korištena je računalna analiza slike. Uzorci su proizvedeni u laboratorijskim uvjetima kojima je dodan šećer različite granulacije (veličina kristala 800 μm, 1000 μm i šećer u prahu). Svaki uzorak je skeniran, slike obrađene računalnom analizom slike pomoću programa ImageJ. Dobiveni rezultati ukupne promjene boje čajnog peciva prikazani su grafički, rezultati svjetline tablično te su korišteni za određivanje kinetičkih parametara (konstanta brzine promjene boje) kod modela reakcija nultog, prvog i drugog reda. Iz rezultata je vidljivo da tijekom pečenja dolazi do tamnjenja čajnog peciva (uslijed Maillardovih reakcija i karamelizacije). Prosječne vrijednosti ukupne promjene boje svih uzoraka čajnog peciva najmanje su kod granulacije šećera od 1000 μm pri svim temperaturama pečenja. Nakon provedenog modeliranja, promjena boje čajnog peciva s dodatkom šećera u prahu te šećera granulacije 800 μm najbolje je opisana matematičkim modelom nultog reda pri svim temperaturama pečenja. Promjena boje uzoraka čajnog peciva s dodatkom šećera granulacije 1000 μm pri 180 °C najbolje je opisana nelinearnim oblikom matematičkim modela drugog reda, te nultog reda pri temperaturama pečenja 205 i 230 °C.
Keywordscookies sugar granulation colour digital image analysis kinetics models
Parallel title (English)Application of digital image analysis for observation of cookies colour prepared with different sugar granulation
Committee MembersSandra Budžaki
Jasmina Lukinac Čačić
Daliborka Koceva Komlenić
Frane Čačić Kenjerić
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 date2015-09-30
Parallel abstract (English)
The aim of this research was to investigate the influence of different sugar granulation on colour change of cookies during 10 minutes of baking at three different temperatures. The samples were baked at 180, 205 and 230 °C. To determine the colour change of samples digital image analysis was used. Samples were produced in the laboratory conditions with sugar crystal size of 800 μm, 1000 μm and powdered sugar. Each sample was scanned, and images were processed by using ImageJ program. Results of the colour changes are shown graphically and in tables. Modelling of cookies browning kinetics during baking was investigated by using zero-, first- and second-order kinetics models. Cookies surface lightness were used to determine kinetics parameters (browning rate constant) for models of reactions of zero, first and second order. The results show that during the baking samples surface become darker due to the Maillard reaction and caramelization. According to the obtained results, the smallest average values of total colour difference had samples with the sugar crystal size of 1000 μm for all baking temperatures. After performed modelling, the colour change of cookies with the addition of sugar powder and sugar crystal size of 800 μm were best described with zero order mathematical model for all tested baking temperatures. The colour change of cookies with the sugar crystal size 1000 μm were best described with the linear form of second order mathematical model at baking temperature 180 °C, and zero order mathematical order at baking temperatures 205 and 230 °C.
Parallel keywords (Croatian)čajno pecivo granulacija šećera boja računalna analiza slike kinetički modeli
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:596206
CommitterIvana Šuvak