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2021 IEEE International Conference on Information Technologies

Application of Images Segmentation for Evaluation Structure of White Brined Cheese

Atanaska Bosakova-Ardenska
Peter Panayotov
Petya Boyanova
Evelina Pashova
University of Food Technologies, Plovdiv

This paper presents an application of images segmentation in HSI (Hue, Saturation, and Intensity) colour space for evaluation of one sensory characteristic of white brined cheese quality- cheese structure. It is developed a Java application for multi-level images segmentation and the results are compared with experts’ evaluation of cheese structure. A correlation analysis shows that a combination of two colours in segmented image with four colours, could be used for structure evaluation of white brined cheese.

Key words:
images processing