master's thesis
Praćenje kvalitete različitih vrsta industrijskog kruha računalnom analizom slike

Ivana Previšić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation
Metadata
TitlePraćenje kvalitete različitih vrsta industrijskog kruha računalnom analizom slike
AuthorIvana Previšić
Mentor(s)Damir Magdić (thesis advisor)
Abstract
U ovom radu analizirane su različite vrste industrijskog kruha različitih proizvođača koristeći računalnu analizu slike. Šest dana za redom provođene su analize francuskog, kukuruznog i raženog kruha radi utvrđivanja varijabilnosti izgleda sredine. Ukupno je analizirano 108 vekni kruha. Kruh je vagan, određivan mu je volumen te su vekne narezivane na kriške, koje su zatim fotografirane radi kasnije računalne analize slike sredine. Napravljene su 432 slike presjeka sredine. Udio šupljina na presjeku sredine praćen je tijekom analiza. Za svaku dobivenu vrijednost (mase, volumena i udjela šupljina) određene su standardna devijacija i koeficijent varijabilnosti, radi lakše usporedbe rezultata. Dobiveni rezultati prikazani su tablično i grafički te je određena varijabilnost promatranih parametara tijekom analize. Tijekom analize uzoraka proizvođača A pokazalo se da je raženi kruh najbolje kvalitete s obzirom na ispitivane parametre, jer je imao ujednačenu masu, volumen kao i udio šupljina (mali koeficijent varijabilnosti). Uzorci proizvođača B bili su podjednake kvalitete s obzirom na varijabilnost promatranih parametara. Francuski i kukuruzni kruh ispitivani su kao uzorci proizvođača C, te se pokazalo da je kukurzni kruh manje varirao za razliku od francuskog kruha. Uzorci proizvođača D sličnih su karakteristika s tim da kukuruzni kruh ima veći udio šupljina u odnosu na raženi kruh.
Keywordsbread volume proportion of pores
Committee MembersDaliborka Koceva Komlenić
Damir Magdić
Antonija Perl Pirički
Daniela Horvat
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 date2009-11-13
Parallel abstract (English)
This work investigates the different types of industrial bread from different manufacturers using digital image analysis. Through six days were analyzed french, corn and rye bread for determining the variability of the bread middle looks. It was analyzed 108 loaves of bread. Bread was weight, measured volume of the loaf and it was cuted on slices, which were then photographed for later computer image analysis environment. It made 432 photos mid-section. Porosity of bread was monitored during the analysis. For each obtained value (mass, volume and share of holes) have been determined standard deviation and coefficient of variation, for easier comparison of results. The results obtained are shown in table and graphic, and the variability of certain parameters observed during the analysis. Samples of producer A showed that rye bread is the best quality with considered to the investigated parameters, because it had assimilate mass, volume and proportion of pores (small coefficient of variability). Samples of the manufacturer B were equal quality with regard to the variability of the observed parameters. French bread and corn samples were examined as a manufacturer C, and showed that corn bread less varied, unlike the French bread. Samples D manufacturers have similar characteristics with the corn bread that has a higher proportion of pores in relation to rye bread.
Parallel keywords (Croatian)kruh volumen udio šupljina
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:109:171083
CommitterIvana Šuvak