Development of Measurement for Bubble Structure of Bread using Image Scanner
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- Shibata Mario
- National Food Research Institute
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- Sugiyama Junichi
- National Food Research Institute
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- Tsuta Mizuki
- National Food Research Institute
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- Fujita Kaori
- National Food Research Institute
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- Sugiyama Takehiro
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- Kokawa Mito
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- Araki Tetsuya
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- Nabetani Hiroshi
- National Food Research Institute Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- Sagara Yasuyuki
- Food Kansei Communications
Bibliographic Information
- Other Title
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- イメージスキャナを用いたパン気泡構造の計測手法の開発
- イメージスキャナ オ モチイタ パン キホウ コウゾウ ノ ケイソク シュホウ ノ カイハツ
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Description
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 20×20 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.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 57 (6), 243-250, 2010
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206408957568
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- NII Article ID
- 10026411116
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 10707307
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed
