Search

U završnom radu je opisana primjena računalnog vida i računalne analize slike u određivanju kvalitativnih svojstava sira poput topljivosti, svojstva otpuštanja ulja i svojstva promjene boje tijekom zagrijavanja. Računalni vid je disciplina koja ima sve veću primjenu u prehrambenoj industriji zbog svoje objektivnosti, ponovljivosti i ekonomičnosti. U radu je također opisana usporedba empirijskih metoda s metodama računalnog vida u određivanju kvalitativnih svojstava sira. Iznose se i teorijske osnove samog sira kao mliječne namirnice i teorijske osnove računalnog vida i analize slike potrebne za razumijevanje samog procesa obrade slike. This final thesis describes application of computer vision and image analysis for identifying cheese quality properties during heating, such as meltability, oil release property and colour changing property. Computer vision is a discipline which application in the food industry is increasing due to its objectivity, repeatability and cost efficiency. The thesis also describes the comparison between empirical methods and computer vision methods in identifying cheese quality properties. Furthermore, theoretical basis of cheese as a dairy product, as well as theoretical basis of computer vision and image analysis is presented, as needed for understanding the process of image processing.

Cilj diplomskog rada je bio odrediti temperaturu i kvalitativna svojstva čajnoga peciva od pšeničnog brašna tijekom pečenja. Proizvodi su proizvedeni u laboratorijskim uvjetima od različitih vrsta pšeničnog brašna. Od svake vrste brašna izraĎivane su tri vrste zamjesa za čajno pecivo, koji su se meĎusobno razlikovali po udjelu vode. Analizirana je tekstura proizvoda pomoću analizatora teksture, boja je mjerena pomoću Minolta Chroma Metera-a, a temperatura je mjerena pomoću sondi. TakoĎer je mjerena promjena masa tijekom pečenja, udjel vode u čajnom pecivu, te duţina i visina čajnih peciva nakon pečenja. Rezultati analize teksture su pokazali da bez obzira na vrstu brašna proizvodi izraĎeni od vlaţnog zamjesa imaju najmanju čvrstoću. S obzirom na boju, usporeĎujući ukupnu promjenu boje različitih zamjesa, vidljivo je da suhi zamjes ima najmanju ukupnu promjenu boje. Što se tiče temperature, rezultati su pokazali isti trend porasta i pada temperature u sredini keksa kod svih uzoraka. Najniţe temperature zabiljeţene su na uzorcima s povećanim udjelom vode dok su najviše temperature zabiljeţene na uzorcima s najmanjim udjelom vode. The aim of this master's thesis was to determine temperature and quality characteristics of cookies made from wheat flour during baking. This products were made in the laboratory conditions, from different types of wheat flour. Each type of flour was used to made three types of mixing for tea biscuits, distinguished in water content. The texture of product was analyzed using the texture analyzer, color was measured using a Minolta Chroma Meter's, and the temperature was measured by probes. Changes in weight during baking, water content in tea biscuits, and length and height of biscuits after baking were also measured. The results of texture analysis showed that regardless of the type of flour, products made out of moist mixing have the lowest strength. Considering the color, comparing the total color change of different mixing, it is evident that a dry mix has the lowest total color change. As for temperature, the results showed the same trend of increase and decrease of temperature in the middle of biscuits in all samples. The lowest temperatures were recorded in the samples with higher water content, while the maximum temperatures were recorded in the samples with the lowest water content.

Sortna komisija Ministarstva poljoprivrede i šumarstva RH priznala je Institutu za šećernu repu Osijek 1998. godine dva monogermna hibrida šećerne repe. Novopriznati hibridi pod imenom lva i Kaja ovime su stekli pravo da budu upisani u popis priznatih novostvorenih sorata poljoprivrednog bilja u Republici Hrvatskoj. Triploidni monogermni hibrid šećerne repe lva u pokusima Sortne komisije 1995 - 1997. godine postigao je prinos korijena od 67,7 t/ha što je bilo više od standardnih hibrida OS Nada i Astro. Ostvareni sadržaj šećera (14,97%) bio je samo neznatno viši od standarda, a iskorištenje šećera (12,59%) znatno veće od standarda. Veće iskorištenje rezultat je osobito nižeg sadržaja kalija i amino dušika u korijenu novog hibrida. Hibrid šećerne repe lva u tri godine ispitivanja ostvario je prinos čistog šećera od 8,61 t/ha što je za 850 kg/ha više od standarda. Novi triploidni hibrid šećerne repe Kaja u ispitivanjima Sortne komisije postigao je prinos korijena 65,6 t/ha, digestiju 15,43%, iskorištenje šećera 13,11%, prinos čistog šećera 8,64 t/ha što je za 880 kg/ha više od standarda. Svi pokazatelji bolji su od rezultata dobivenih sa standardnim kultivarom. Osobito je veća digestija i manji sadržaj analiziranih melasotvornih tvari što ukazuju da je ovaj hibrid veoma dobrih kvalitativnih svojstava., Two monogerm hybrids of sugar beet of the Institute for sugar beet Osijek were recognized by the Variety commision of the Ministry of Agriculture and Forestry of the Republic of Croatia in 1998. Newly recognized hybrids named lva and Kaja thereby had privilege to be registered in the list of recognized newly established varietics of agricultural plants in the Republic of Croatia. Triploid sugar beet hybrid lva achieved root yield of 67.7 t/ha in the experiments of the Variety commision from 1995-1997. lt was more than standard hybrids Os Nada and Astro. The achieved sugar content (14.97%) was slightly higher than the standard whereas sugar utilization ( 12.59o/o) was considerably higher than the standard. The higher utilization is characterized by especially lower root amino acid and potassium content of the new hybrid. Hybrid of sugar beet lva achieved pure sugar yield of 8.61 t/ha in the three year investigation which is by 850 kg/ha higher than the standard. New triploid sugar beet hybrid Kaja achieved, in the Variety commision experiments, root yield of 65.6 t/ha, digestion of 15.43o/o, sugar utilization of 13.11% and pure sugar beet content of 8.64 t/ha which is by 880 kg/ha higher than the standard, All indicators are better than the results obtained by a standard cultivar. Good quality properties of this hybrid are indicated by especially higher digestion and lower content of analysed molasses-forming matters.