Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing

UDC 664.6.

Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing

Andreev A.N., Shubnikov V.G.

There are a lot of different statistical characteristics of the textures, used in image analysis. In this work these approaches are applied to test images, corresponded to various readiness stages of dough preparation process. Proposed idea can be used in automatic baking readiness tracking system. Main goal is to detect final state of baking as soon as possible, thereby minimizing the cost of energy and materials. Some useful statistics are selected as effective digital criteria of baking readiness estimation, and proposed ways for further research in this area.
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Keywords: continuous dough mixing, image processing, image recognition.

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