prikaz prve stranice dokumenta Optimiranje metode računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira
Embargo period 2026-12-31
master's thesis
Optimiranje metode računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:245421
Salopek, Ema
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

Salopek, E. (2024). Optimiranje metode računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:245421

Salopek, Ema. "Optimiranje metode računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:245421

Salopek, Ema. "Optimiranje metode računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:245421

Salopek, E. (2024). 'Optimiranje metode računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:245421

Salopek E. Optimiranje metode računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:245421

E. Salopek, "Optimiranje metode računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:245421

Metadata
TitleOptimiranje metode računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira
Title (english)The Optimisation of the Computer Image Analysis Method for Evaluating the Quality of Bread with Added Acorn Flour
AuthorEma Salopek
MentorJasmina Lukinac Čačić (mentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberMirela Lučan Čolić (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 country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ovaj diplomski rad usmjeren je na razvoj i verifikaciju automatiziranog postupka računalne analize slike za procjenu kvalitete kruha s dodatkom brašna od žira (Quercus rotundifolia). U istraživanju su analizirani različiti algoritmi segmentacije slike kako bi se odredili ključni parametri strukture kruha, uključujući broj šupljina, prosječnu veličinu šupljina i poroznost. Algoritmi kao što su Default, IsoData, Li, Moments i Otsu pokazali su se najprikladnijima za analizu, pružajući konzistentne rezultate, dok se IsoData algoritam posebno istaknuo kao najuspješniji zbog svoje stabilnosti i pouzdanosti. Nasuprot tome, algoritmi poput MinError, MaxEntropy, Yen i Triangle pokazali su manju učinkovitost zbog varijacija u rezultatima i nerealne filtracije, osobito kod uzoraka s kompleksnom strukturom. Istraživanje je pokazalo da veći udio brašna od žira povećava broj šupljina, prosječnu veličinu šupljina i poroznost kruha, pri čemu uzorci s 100% brašna imaju najvišu vrijednost ovih parametara. Povećanje udjela vode iznad 100% smanjilo je broj šupljina, ali je povećalo prosječnu veličinu šupljina i poroznost kod uzoraka s brašnom od žira. U uzorcima bez žira, udio vode nije imao značajan utjecaj, što ukazuje na ključnu ulogu brašna od žira u formiranju strukture kruha.
Abstract (english)
This thesis deals with the development and verification of an automated image analysis method for the evaluation of the quality of bread with the addition of acorn flour (Quercus rotundifolia). In the study, different image segmentation algorithms were analysed to determine important structural parameters of the bread, including the number of voids, average void size and porosity. Algorithms such as Default, IsoData, Li, Moments and Otsu were found to be the most suitable for the analysis and provided consistent results, with the IsoData algorithm standing out as the most successful due to its stability and reliability. In contrast, algorithms such as MinError, MaxEntropy, Yen and Triangle were less effective due to fluctuations in results and unrealistic filtering, especially for samples with complex structure. The study showed that a higher proportion of acorn flour increased the number of voids, the average void size and the porosity of the bread, with samples containing 100% acorn flour having the highest values for these parameters. Increasing the water content above 100% reduced the number of voids but increased the average void size and porosity in samples with acorn flour. In samples without acorn flour, the water content had no significant effect, emphasising the key role of acorn flour in shaping the bread structure.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:245421
ProjectNumber: 8948
Title: Očuvanje žira - tradicionalne mediteranske superhrane
Title: Rescuing acorns as a Mediterranean traditional superfood
Acronym: MEDACORNET
Leader: Jasmina Lukinac Čačić
Jurisdiction: eu
Funder: Europska komisija
Funding stream: Horizon 2020
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka procesnog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsEmbargoed access
Embargo expiration date: 2026-12-31
Terms of useLicence In copyright icon
Created on2024-09-27 10:07:43