X-ray images for the control of eye formation in cheese

Autor:	Roger K. Abrahamsen, M. Høy, J P Wold, Hilde Kraggerud
Rok vydání:	2009
Předmět:	Computer science business.industry Process Chemistry and Technology Low resolution Bioengineering Dairy industry Image processing Milk products X ray image Computer vision Food science Artificial intelligence business Food Science
Zdroj:	International Journal of Dairy Technology. 62:147-153
ISSN:	1471-0307 1364-727X
DOI:	10.1111/j.1471-0307.2009.00478.x
Popis:	There is demand for non-destructive monitoring of eye formation in cheese during ripening. The objective of this work was to develop a simple method based on existing equipment in the dairy industry. Images were acquired using a conventional, low resolution online X-ray instrument. Image processing methods for detecting eyes of cheese and measuring volume and size distribution were developed. Sufficient detection of overlapping eyes was obtained. Semihard cheese with propionibacteria ripened under different conditions was analysed. The method was found promising for quality control as it will make possible non-destructive monitoring of eye formation of cheese throughout the ripening period.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5ed3d31d23e5c26e3222f5a14860ffa2 https://doi.org/10.1111/j.1471-0307.2009.00478.x Zobrazit plný text záznamu Plný text ve formátu PDF