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master's thesis
Primjena računalne analize slike u istraživanju promjena šupljina kruha tijekom starenja
2012. urn:nbn:hr:109:186004
Ziberi, Rakip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Cite this document

Ziberi, R. (2012). Primjena računalne analize slike u istraživanju promjena šupljina kruha tijekom starenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:186004

Ziberi, Rakip. "Primjena računalne analize slike u istraživanju promjena šupljina kruha tijekom starenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:186004

Ziberi, Rakip. "Primjena računalne analize slike u istraživanju promjena šupljina kruha tijekom starenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:186004

Ziberi, R. (2012). 'Primjena računalne analize slike u istraživanju promjena šupljina kruha tijekom starenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:186004

Ziberi R. Primjena računalne analize slike u istraživanju promjena šupljina kruha tijekom starenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 February 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:186004

R. Ziberi, "Primjena računalne analize slike u istraživanju promjena šupljina kruha tijekom starenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:186004

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Metadata
TitlePrimjena računalne analize slike u istraživanju promjena šupljina kruha tijekom starenja
Title (english)Analysis of the influence on position and illumination of a slice of bread on results of a computer picture analyses
AuthorRakip Ziberi
MentorDamir Magdić (mentor)
MBZ: 209572
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberDamir Magdić (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
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 country2012-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je analizirati promjene opsega i površine šupljina na kriškama kruha. Promjene su praćene tijekom sedam dana pri četiri različita uvjeta čuvanja (pri sobnim uvjetima u vrećici i izvan vrećice, u hladnjaku i zamrzivaču u vrećicama). Kriške su fotografirane pomoću DINO-LITE mikroskopa, a gotove fotografije su pohranjene radi daljnje obrade i analize. U radu je analizirano 16 različitih kruhova (pet bijelih, šest polubijelih i pet raženih) od sedam različitih proizvođača s područja grada Osijeka. Uzorci su metodom slučajnog izbora tijekom sedam dana kupovani u slobodnoj prodaji. Opseg i površina šupljina određeni su metodom računalne analize slike, a dobiveni podaci su prikazani tablično i grafički. Rezultati pokazuju da se opseg i površina šupljina smanjuju vremenom i da je u prosjeku promjena površine šupljine dvostruko manja od promjene opsega. Bijeli, polubijeli i raženi kruh do dva dana treba čuvati u vrećici pri sobnim uvjetima jer su tako promjene najmanje.
Abstract (english)
Changes were monitored for seven days at four different storage conditions (at ambient conditions in a bag and outside the bag in the refrigerator and freezer). Slices were photographed using DINO-LITE microscope, and ready-made images are stored for further processing and analysis. This work analyzed 16 different breads (five white, six semi-white and five rye breads) from seven different manufacturers in the area of Osijek. Samples were randomized during the selection of seven days bought in free sale. The scope and size of cavities were determined by computer image analysis and the data are presented in tables and graphics. The results show that the scope and size of cavities decrease over time and that the average change in the surface of the cavity is less than twice the change in scope. White, semi-white and rye bread to two days should be stored in bags at ambient conditions, such as changes in the least.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:186004
ProjectNumber: 113-1130471-0592
Title: Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Title: Nondestructive methods in processes of food production and storage
Leader: Damir Magdić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-10-20 14:45:55