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1 May 2003 Quality analysis of blue-veined cheeses by MRI: a preliminary study
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Proceedings Volume 5132, Sixth International Conference on Quality Control by Artificial Vision; (2003) https://doi.org/10.1117/12.515137
Event: Quality Control by Artificial Vision, 2003, Gatlinburg, TE, United States
Abstract
This paper describes a preliminary study aimed at improving the quality of soft-blue veined cheeses by the use of magnetic resonance images analysis. MRI measurements were performed on thirty-two samples from two different processing conditions and at three different stages from day 3 after the production to day 37. A segmentation algorithm based on a Self Organizing Map was used to segment the images into six classes. A cavity extraction was then performed. A principal component analysis was computed on variables corresponding to the cavities surface distribution. The results pointed out differences between the two types of cheese, particularly for day 3 and day 37. This confirmed the interest to use MRI to analyze such products. Further investigations are planned for the analysis of other characteristics of the cheeses and other methods of segmentation.
© (2003) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
Alexandru Onea, Guykaine Collewet, Christine Fernandez, Constantin Vertan, Noeul Richard, and Francois Mariette "Quality analysis of blue-veined cheeses by MRI: a preliminary study", Proc. SPIE 5132, Sixth International Conference on Quality Control by Artificial Vision, (1 May 2003); https://doi.org/10.1117/12.515137
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