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
    EventThe International Symposium on Food Rheology and Structure - Zürich, Switzerland
    Duration: 1 Jan 2009 → …

    Conference

    ConferenceThe International Symposium on Food Rheology and Structure
    CityZürich, Switzerland
    Period01/01/2009 → …

    Keywords

    • yoghurt, visual quality, light reflection, image quantification

    Cite this

    Møller, F., & Carstensen, J. M. (2009). Quantifying graininess of glossy food products. Abstract from The International Symposium on Food Rheology and Structure, Zürich, Switzerland, .