Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

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.
Read the full article 

Keywords: continuous dough mixing, image processing, image recognition.

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2019, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013
Яндекс.Метрика