Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Quality assessment of bologna sausagesusing machine vision

A. Mtrai, L. Baranyai**Corresponding: Baranyai.Laszlo@etk.szie.hu

XIIth International Conference of Food Physicists6-8 July, 2016. - Debrecen, Hungary

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Bologna sausages

DefinitionDerived from Mortadella, made of homogeneous meat pulp
with cheese, vegetables, etc.

Typical ingredientsPork (40%), beef (15%), fatty tissue (22.5%), water (22.5%)

Photo: Sauels AG, Kempen-Tnisberg, DE

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Food labeling

Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 (change 13 December 2016).

Article 18: List of ingredients

1. The list of ingredients shall be headed or preceded by a suitable heading which consists of or includes the word ingredients. It shall include all the ingredients of the food, in descending order of weight, as recorded at the time of their use in the manufacture of the food.

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Objectives

Development ofPortable and flexible vision system

Methods for evaluationRecognition (segmentation) of visible ingredients

Estimation of quantity in m/m%

EvaluationComparison of measured data with label information

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Vision System

Camera: CMOS 20.3 MP, Samsung NX300

Stative: Vanguard Alta CA 203AT tripod

Illumination: +2 12V / 50W filament lamp

BackgroundBlue paper sheet

Transparent plastic sheet

Exposure: auto

Resolution: 0.136 mm/px

Photo: Samsung

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Materials

5 type N = 20 (10 slices, both sides)

1., Parizer with cheese2., Turkey Parizer with cheese3., Parizer with cucumber4., Parizer with mushroom5., Meat bread (paprika Lyoner)

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Image processing

Color normalizationEnhance color differences

Uniform intensity

Segmentation:Dynamic k-means clustering

Linear type

Quadratic type

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Preprocessing

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Quantity estimation

Segmentation: grayscale clusters

Uniform slice thicknessv/v% estimation

Required: density

Density estimation from meat and fat:

PulpCheeseVegetable

Density (g/cm3)0.86 0.91.11.0

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Estimation results, m/m%

Sausage ...Cheese (p)Cheese (t)CucumberMushroomPaprika

Minimum9.514.214.3413.621.48

Median14.166.546.7319.262.05

Average13.786.496.5119.232.06

Maximum16.998.578.9025.322.95

Std. dev.2.781.230.993.280.42

Reference14712201.2

Sig.******

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Estimation results, m/m%

Sausage ...Cheese (p)Cheese (t)CucumberMushroomPaprika

Difference0.220.515.490.770.86

Sig.0.7300.0770.0000.3310.000

Sig.******

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Evaluation

Sausage ...Cheese (p)Cheese (t)CucumberMushroomPaprika

Difference0.220.515.490.770.86

CV0.2020.1900.1520.1710.202

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Suggestions

Better density estimationmeasurement

recipe

Portable box setup

Transillumination for transparent products

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Conclusions

Normalized color transformation and cluster analysis were able to segment ingredients.

The error of estimation was in the range of 0.22 5.49 m/m % where the smallest error was observed for cheese and the largest for cucumber.

Coefficient of variation was similar for all products.

The proposed method needs further improvement in setup and density data.

Obtained results are promising. System is recommended for non-destructive quality assessment during production.

Andrs Mtrai, Lszl BaranyaiSzent Istvn University, Faculty of Food Science1118 Budapest, Villnyi str. 29-43. - http://etk.szie.hu

Thank you for your attention!