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2020 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
Bulgaria
Abstract:

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:
cheese
HSI
images processing
segmentation