Quantifying graininess of glossy food products



AbstractThe 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.
TypeConference paper [Abstract]
Conference
Year2009
BibTeX data [bibtex]
IMM Group(s)Image Analysis & Computer Graphics