Quantifying graininess of glossy food products |
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| Abstract | The sensory quality of yoghurt can be altered when changing the milk composition or processing conditions. Part of the sensory quality may be assessed visually. It is described how a non-contact method for quantifying surface gloss and grains in yoghurt can be made. It was found that the standard deviation of the entire image evaluated at different scales in a Gaussian Image Pyramid was a measure for graininess of yoghurt. This methodology is used to predict graininess (or grittiness) and to evaluate effect of yoghurt composition and processing. |
| Type | Conference paper [Abstract] |
| Conference | |
| Year | 2009 |
| BibTeX data | [bibtex] |
| IMM Group(s) | Image Analysis & Computer Graphics |