Quantifying graininess of glossy food products

Flemming Møller, Jens Michael Carstensen

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review


    The sensory quality of yoghurt can be altered when changing the milk composition or processing conditions. Part of the sensory quality may be assessed visually. It is described how a non-contact method for quantifying surface gloss and grains in yoghurt can be made. It was found that the standard deviation of the entire image evaluated at different scales in a Gaussian Image Pyramid was a measure for graininess of yoghurt. This methodology is used to predict graininess (or grittiness) and to evaluate effect of yoghurt composition and processing.
    Original languageEnglish
    Publication date2009
    Publication statusPublished - 2009
    Event5th International Symposium on Food Rheology and Structure - ETH Zürich, Zürich, Switzerland
    Duration: 15 Jun 200918 Jun 2009
    Conference number: 5


    Conference5th International Symposium on Food Rheology and Structure
    LocationETH Zürich


    • yoghurt, visual quality, light reflection, image quantification


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