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Proceedings Paper

Objective measurement of bread crumb texture
Author(s): Jian Wang; Graeme D. Coles
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Paper Abstract

Evaluation of bread crumb texture plays an important role in judging bread quality. This paper discusses the application of image analysis methods to the objective measurement of the visual texture of bread crumb. The application of Fast Fourier Transform and mathematical morphology methods have been discussed by the authors in their previous work, and a commercial bread texture measurement system has been developed. Based on the nature of bread crumb texture, we compare the advantages and disadvantages of the two methods, and a third method based on features derived directly from statistics of edge density in local windows of the bread image. The analysis of various methods and experimental results provides an insight into the characteristics of the bread texture image and interconnection between texture measurement algorithms. The usefulness of the application of general stochastic process modelling of texture is thus revealed; it leads to more reliable and accurate evaluation of bread crumb texture. During the development of these methods, we also gained useful insights into how subjective judges form opinions about bread visual texture. These are discussed here.

Paper Details

Date Published: 6 January 1995
PDF: 10 pages
Proc. SPIE 2345, Optics in Agriculture, Forestry, and Biological Processing, (6 January 1995); doi: 10.1117/12.198861
Show Author Affiliations
Jian Wang, New Zealand Institute for Crop & Food Research Ltd. (New Zealand)
Graeme D. Coles, New Zealand Institute for Crop & Food Research Ltd. (New Zealand)

Published in SPIE Proceedings Vol. 2345:
Optics in Agriculture, Forestry, and Biological Processing
George E. Meyer; James A. DeShazer, Editor(s)

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