جستجوی مقالات مرتبط با کلیدواژه "dynamic density" در نشریات گروه "صنایع غذایی"

Examination of amount and rate of bread dough expansion during its processing and preparing for baking has significant importance, due to both of determining environmental conditions governing to the process, and inspecting flour and other dough contents quality. In current research, a new approach is presented based on image processing and radial projection technique, which reconstruct the dough sample as 3D image by B-spline curves and estimate its changing volume and surface area during the fermentation process. The estimation error of volume and surface area of a virtual spherical sample was 1.16% and 3.54%, respectively. Also, the results showed that about tested standard samples, π/6 rad of imaging span was the best condition, hence of computation volume, estimating time, reconstruction quality and estimation accuracy. The method is developed and implemented as a research devise under titled "pilot Fermentation Oven". We conclude that the presented oven could be confidently used in bread dough density testings.