Cut surface of Bulgarian white brined cheese evaluation by image analysis in HSI color space

Abstract

This paper presents a research over possibilities to evaluate a cut surface of white brined cheese by images analysis. Samples from seven trademarks of Bulgarian white cheese in brine are evaluated by experts and their cut surfaces are captured with digital camera. A Java application for color images processing in HSI color space is developed. The application executes multilevel thresholding and produces grayscale images with four colors – white, black, light gray and dark gray. The images of all tested cheese samples are processed with this application and there are calculated ratios of pixels with the same color to all pixels in the processed images (Kdiv for white, black, light gray and dark gray colors). The cut surfaces of cheese samples are evaluated by experts and it is performed a correlation analysis between experts’ estimation and the coefficients Kdiv. The results show that there are a significant correlation between experts’ estimation and the pixels with dark gray color (their coefficient Kdiv) in the processed images.

Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheese

“…These devices are suitable for laboratory analysis and are not widely distributed, from the point of view of the user, a problem is also their relatively high cost. Bosakova-Ardenska et al [7], propose a partial solution to the mentioned problems using a consumer camera and an open-source software product for the analysis of different types of cheese. A disadvantage of these studies is that analyzes are made only in the visible region of the spectrum.…”