Thesis supervisor: László Baranyai
Location of studies (in Hungarian): SZIU BC Abbreviation of location of studies: SZIU
Description of the research topic:
Visual evaluation of food is common practice performed in sensory analysis or by consumers. Visual properties such as color, surface pattern and size, shape may change during processing and storage as well. There are some visual properties defined by Codex Alimentarius, which are measured using destructive and difficult procedures. Machine vision may offer nondestructive methods for quality monitoring in laboratory practice and online.
Objectives: The main goal is to develop robust methods to measure optical properties of common bakery products such as color, shape index, porosity. It is also objective of the research to define additional features might be useful in technology during product development. Color images are to be used and extracted parameter set is expected to help classification of quality grades, detection of defects, optimization of processing technology.
Expected results: Multivariate models are to be developed for prediction and classification purposes. Relationship between selected optical features and physical, chemical, technology parameters of bakery products might be used in sorting/grading and optimization of technology.
Deadline for application: 2018-05-31
2024. IV. 17. ODT ülés Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).
Login
