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master's thesis
Određivanje homogenosti razdiobe tartufa u siru primjenom računalne analize slike
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:968415
Vidas, Klara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Vidas, K. (2022). Određivanje homogenosti razdiobe tartufa u siru primjenom 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:109:968415

Vidas, Klara. "Određivanje homogenosti razdiobe tartufa u siru primjenom računalne analize slike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:968415

Vidas, Klara. "Određivanje homogenosti razdiobe tartufa u siru primjenom računalne analize slike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:968415

Vidas, K. (2022). 'Određivanje homogenosti razdiobe tartufa u siru primjenom računalne analize slike', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:968415

Vidas K. Određivanje homogenosti razdiobe tartufa u siru primjenom računalne analize slike [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 May 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:968415

K. Vidas, "Određivanje homogenosti razdiobe tartufa u siru primjenom računalne analize slike", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:968415

Metadata
TitleOdređivanje homogenosti razdiobe tartufa u siru primjenom računalne analize slike
Title (english)Determination of Homogeneity of Truffle Distribution in Cheese Using Computer Image Analysis
AuthorKlara Vidas
MentorDamir Magdić (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberDamir Magdić (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberDaniela Horvat (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 country2022-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je primjenom metode računalne analize slike odrediti homogenost razdiobe dodatka u polutvrdom siru. Pravilna razdioba dodataka u proizvodima važna je zbog njihova izgleda, ujednačenog okusa te sveopće prihvatljivosti kod kupaca. Za uzorke je odabrano šest sireva s tartufima, različitih hrvatskih proizvođača, te su oni kupljeni u maloprodajnim trgovačkim lancima. Uzorci su narezani na kriške, koje su potom digitalizirane fotografiranjem u rasvjetnoj komori i pohranom slika na računalo. Slike su prevedene u prikladan grafički zapis i s njih su izdvojena područja od interesa za analizu površine. Rezultati analize slike su obrađeni statistički te su uzorci međusobno uspoređeni i rangirani prema homogenosti. Koeficijent homogenosti određen je kao recipročna vrijednost standardne devijacije. Rezultati su prikazani tablično i grafički.
Abstract (english)
This thesis aimed to determine the homogeneity of supplement distribution in semi-hard cheese by digital image analysis. Equal distribution of supplements in products is important because of their appearance, flavor, and overall consumers acceptance. For assays, six pieces of cheese with truffles were chosen, from different Croatian producers, and they were bought in retail chains. Assays were cut into slices, which were digitalized by photographing in a lighting chamber and by saving images on a computer. Images were converted into a suitable graphic record, and regions of interest were selected for area analysis. Results of digital image analysis were statistically processed, and then assays were compared and ranked by homogeneity. The homogeneity coefficient was defined as the reciprocal value of standard deviation. Results are shown tabularly and graphically.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:968415
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-07-08 10:26:11