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X‐ray images for the control of eye formation in cheese
Author(s) -
KRAGGERUD H,
WOLD J P,
HØY M,
ABRAHAMSEN R K
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00478.x
Subject(s) - ripening , dairy industry , process engineering , control (management) , computer vision , computer science , quality (philosophy) , food science , artificial intelligence , engineering , chemistry , philosophy , epistemology
There is demand for non‐destructive monitoring of eye formation in cheese during ripening. The objective of this work was to develop a simple method based on existing equipment in the dairy industry. Images were acquired using a conventional, low resolution online X‐ray instrument. Image processing methods for detecting eyes of cheese and measuring volume and size distribution were developed. Sufficient detection of overlapping eyes was obtained. Semihard cheese with propionibacteria ripened under different conditions was analysed. The method was found promising for quality control as it will make possible non‐destructive monitoring of eye formation of cheese throughout the ripening period.