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master's thesis
Praćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike
2009. urn:nbn:hr:109:228321
Jovičić, Andrej
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Cite this document

Jovičić, A. (2009). Praćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:228321

Jovičić, Andrej. "Praćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:228321

Jovičić, Andrej. "Praćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:228321

Jovičić, A. (2009). 'Praćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:228321

Jovičić A. Praćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:228321

A. Jovičić, "Praćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:228321

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Metadata
TitlePraćenje kvalitete bijelog i polubijelog industrijskog kruha računalnom analizom slike
Title (english)Quality evaluation of industrial bread by computer image analysis
AuthorAndrej Jovičić
MentorDamir Magdić (mentor)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberDamir Magdić (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
MBZ: 220423
Committee memberAntonija Perl Pirički (član povjerenstva)
MBZ: 232395
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 country2009-11-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tema ovog rada je određivanje kvalitete industrijskog kruha na temelju rezultata računalne analize slike. Određen je udio šupljina na kruhu, izgled sredine kruha, masa i volumen uzoraka. Tijekom šest dana analiziran je bijeli i polubijeli kruh četiri različita proizvodača. Uzorci su izvagani te im je određen volumen, nakon čega su narezani na kriške. Računalnoj analizi slike prethodilo je fotografiranje poprečnih presjeka uzoraka tijekom svih dana analize. Dobivene slike pohranjene su u Windows bitmap formatu u 8-bitnom RGB modelu s 256 boja. Photoshopom je uklonjena pozadina, a udio šupljina je određen u GlobalLabu. Na poprečnim presjecima bijelog kruha ima prosječno 9 % šupljina, a na polubijelom 10 %. Analizirani uzorci bijelog kruha proizvodača A s udjelom šupljina od samo 8 % imaju najbolja maziva svojstva. Najveći udio šupljina sa 13 % sadrže uzorci polubijelog kruha proizvodača B. Masa i volumen uzoraka sva četiri proizvodača nije oscilirala tijekom svih šest dana proizvodnje. Ostali parametri računalne analize slike, opseg, okruglost i radijus šupljina pokazuju da su šupljine kod svih uzoraka približno istog oblika.
Abstract (english)
Bread crumb grain features, bread slice center, mass and volume of bread loaves were analyzed in this work. White and semi-brown breads from four different manufacturers were analyzed in six days so that eight slices from white bread and eight slices from semi-brown bread were surveyed each day. Each bread slice center was evaluated using computer image analysis to determine the sample with the highest quality and the most constant production parameters. Images were recorded as 8-bit bitmap files with 256 grey levels and with threshold values which correspond to each individual series. Analysis showed that 9% of the white bread cross-sectional area was comprised of gas cells, while that value was 10% for the semi-brown bread. White breads showed somewhat better quality during analysis that semi-brown bread. In particular, the white bread form manufacturer A showed the highest quality with only 8 % of cross-sectional area being comprised of gas cells. Statistical comparison of different breads further showed that bread from manufacturer B had the worst characteristics with large cells and production oscillations. Bread mass and volume changed very little, and are rather constant for different manufacturers. Other parameters like cell perimeter, roundness, and radius showed that cells had similar shapes for different samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:228321
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
Terms of useLicence In copyright icon
Created on2015-11-13 09:47:31