Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.6.
Issue:1 (19)
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Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing
Annotation
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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