Search Results

You are looking at 1 - 2 of 2 items for :

  • Author or Editor: Cs. Balla x
  • Chemistry and Chemical Engineering x
  • Refine by Access: All Content x
Clear All Modify Search

The fat content (fat distribution) of the pork and beef raw material is one of their most important quality characteristics. Image processing methods were applied to provide with quantitative parameters related to these properties. Different hardware tools were tested to select the appropriate imaging alternative. Statistical analysis of the RGB data was performed in order to find appropriate classification function for segmentation. Discriminant analysis of the RGB data of selected image regions (fat-meat-background) resulted in a good segmentation of the fat regions. Classification function was applied on the RGB images of the samples, to identify and measure the regions in question. The fat-meat ratio and textural parameters (entropy, contrast, etc.) were determined. Comparison of the image parameters with the sensory evaluation results showed an encouraging correlation.

Restricted access


Sweet pepper is susceptible to relatively fast quality changes and its quality is influenced strongly by water or mass losses mainly due to transpiration processes during post-harvest. The aim of this study was the investigation of different storage conditions' effect on quality maintenance of pepper using surface thermal imaging, measurement of overall static stiffness and low-mass impact stiffness as non-destructive methods. Post-harvest keeping quality of pepper samples increased and unfavourable quality degradation was prevented under low, non-chilling temperatures together with the use of LDPE-packaging film resulted in high quality and fresh appearance after more than two weeks long storage period.

Restricted access