Quantifying graininess of glossy food products

Flemming Møller, Jens Michael Carstensen

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

    Abstract

    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

    Conference

    Conference5th International Symposium on Food Rheology and Structure
    Number5
    LocationETH Zürich
    Country/TerritorySwitzerland
    CityZürich
    Period15/06/200918/06/2009

    Keywords

    • yoghurt, visual quality, light reflection, image quantification

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