Development of measurement for bubble structure of bread using image scanner
2010
Shibata, M., National Food Research Inst., Tsukuba, Ibaraki (Japan) | Sugiyama, J. | Tsuta, M. | Fujita, K. | Sugiyama, T. | Kokawa, M. | Araki, T. | Nabetani, H. | Sagara, Y.
A simple and objective method to measure the bubble structure of bread was developed by using an image scanner and a digital image processing. A bubble-emphasized image was obtained as a result of scanning the sample in four orthogonal directions and min-combining to get the numerical value of the image of the lowest luminance in order to facilitate the detection of the bubbles from the cross-sectional images of a bread sample. Next, Otsu's thresholding method was applied to each blocked area of the images, and the bubbles were equally detected in the whole image. The most appropriate block size was 20 x 20 pixel on this occasion. Furthermore, after labeling the bubble parts of two kinds of commercial samples, average bubble size, average perimeter, number of bubbles in a unit area and porosity (ratio of bubble area to whole area) were calculated. All the parameters were significant (p 0.01) among the two commercially-available samples (t-test), which means the character of the bubble structures of the two samples were extracted successfully. The algorithm developed in this study for measuring bubble structure of bread allows to collect data easily, and does not need trial and error for the optimization of parameters regarding filters.
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