Avtor/Urednik		Mezreb, Katiba; Goullieux, Adeline; Ralainirina, Robert; Queneudec, Michele
Naslov		Run lengths methods: contribution of study of gray value distribution to texture characterisation of extrusion-cooking products
Tip		članek
Vir		Image Anal Stereol
Vol. in št.		Letnik 20, št. Suppl 1
Leto izdaje		2001
Obseg		str. 193-8
Jezik		eng
Abstrakt		The final structure of extruded products was studied thanks to run lengths methods. The methodology to process the visual image and to determinate structural properties was presented. Different products were obtained by varying screw speed and sucrose content in extrusion-cooking experiments. A structural interpretation of Chu's parameters was proposed. The statistical methods of run lengths allowed the understanding of structural changes in relation with process parameters and formulation.
Deskriptorji		MATERIALS TESTING PARTICLE SIZE IMAGE PROCESSING, COMPUTER-ASSISTED SUCROSE STARCH