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master's thesis
Analiza utjecaja položaja i osvijetljenosti kriške kruha na rezultate računalne analize slike
2010. urn:nbn:hr:109:409223
Batinić, Nikola
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Cite this document

Batinić, N. (2010). Analiza utjecaja položaja i osvijetljenosti kriške kruha na rezultate računalne analize slike (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:409223

Batinić, Nikola. "Analiza utjecaja položaja i osvijetljenosti kriške kruha na rezultate računalne analize slike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:409223

Batinić, Nikola. "Analiza utjecaja položaja i osvijetljenosti kriške kruha na rezultate računalne analize slike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:409223

Batinić, N. (2010). 'Analiza utjecaja položaja i osvijetljenosti kriške kruha na rezultate računalne analize slike', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:409223

Batinić N. Analiza utjecaja položaja i osvijetljenosti kriške kruha na rezultate računalne analize slike [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 October 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:409223

N. Batinić, "Analiza utjecaja položaja i osvijetljenosti kriške kruha na rezultate računalne analize slike", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:409223

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Metadata
TitleAnaliza utjecaja položaja i osvijetljenosti kriške kruha na rezultate računalne analize slike
Title (english)Analysis of the influence on position and illumination of a slice of bread on results of a computer picture analyses
AuthorNikola Batinić
MentorDamir Magdić (mentor)
Committee memberDaniela Horvat (član povjerenstva)
MBZ: 220423
Committee memberDamir Magdić (član povjerenstva)
Committee memberFrane Čačić Kenjerić (član povjerenstva)
MBZ: 238313
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 country2010-10-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je analizirati utjecaj položaja i osvijetljenosti kriške kruha na rezultate računalne analize slike. U radu je analiziran crni kruh komercijalnog naziva Sovital. Kruh je narezan na kriške koje su fotografirane kod različitih rotacija, razičite osvijetljenosti, uvećanja i visine podloška. Udio šupljina određen je metodom računalne analize slike na kriškama kruha, a dobiveni podaci su prikazani tablično i grafički. Rezultati pokazuju da rotacija kriške nije imala značajan utjecaj na računalnu analizu slike ali da pozornost treba obratiti na uvećanje i osvijetljenost kriške jer je udio šupljina kod različitih uvećanja i slabije osvijetljenosti varira za 20 %.
Abstract (english)
The purpose of this work was to analyse the influence that a position and illumination of a slice of bread have on results of a computer picture analyses.In this work the brown bread of Sovital brand was used. The bread was sliced, and the slices were photographed in different rotations, zoomings,decreased illumination, and different heights of pod. The portion of hollow is determined by a computer analyses of photos of slices of bread, and the results are shown in charts and graphic. The results show that a rotation of a slice of bread didn't influence the computer analyses of a photo, but that attention must be focused on zooming and illumination of a slice of bread because the portion of hollow in different zooming and decreased illumination reduces for 20%.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:409223
ProjectNumber: 113-1130471-0451
Title: Prijenos topline i toplinska svojstva pri procesiranju hrane
Title: Heat transfer and thermal properties of food during processing
Leader: Bernarda Šeruga
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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
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Created on2015-11-09 07:56:23