master's thesis
Analysis of the influence on position and illumination of a slice of bread on results of a computer picture analyses

Rakip Ziberi (2012)
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 istraživanju promjena šupljina kruha tijekom starenja
AuthorRakip Ziberi
Mentor(s)Damir Magdić (thesis advisor)
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.
Keywordsbread computer image analysis cavity bread aging
Parallel title (English)Analysis of the influence on position and illumination of a slice of bread on results of a computer picture analyses
Committee MembersDaliborka Koceva Komlenić
Damir Magdić
Daniela Horvat
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 Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2012-06-15
Parallel 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.
Parallel keywords (Croatian)kruh računalna analiza slike šupljine starenje kruha
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:186004
CommitterSanda Hasenay