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master's thesis
Praćenje kvalitete različitih vrsta industrijskog kruha računalnom analizom slike
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:171083
Previšić, Ivana
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

Previšić, I. (2009). Praćenje kvalitete različitih vrsta 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:109:171083

Previšić, Ivana. "Praćenje kvalitete različitih vrsta 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:109:171083

Previšić, Ivana. "Praćenje kvalitete različitih vrsta 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:109:171083

Previšić, I. (2009). 'Praćenje kvalitete različitih vrsta industrijskog kruha računalnom analizom 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:109:171083

Previšić I. Praćenje kvalitete različitih vrsta industrijskog kruha računalnom analizom slike [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 May 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:171083

I. Previšić, "Praćenje kvalitete različitih vrsta 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:109:171083

Metadata
TitlePraćenje kvalitete različitih vrsta industrijskog kruha računalnom analizom slike
AuthorIvana Previšić
MentorDamir Magdić (mentor)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberDamir Magdić (član povjerenstva)
Committee memberAntonija Perl Pirički (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
MBZ: 220423
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
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:171083
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 on2015-12-16 10:11:12