Homogeneity of the selected food mixes

Dominika Barbara Matuszek, Karol Bierczyński, Andżelika Jędrysiak and Angelika Kraszewska
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Karol Bierczyński: Department of Biosystems Engineering and Chemical Processes, Faculty of Production Engineering and Logistics, Opole University of Technology, Opole, Poland
Andżelika Jędrysiak: Department of Biosystems Engineering and Chemical Processes, Faculty of Production Engineering and Logistics, Opole University of Technology, Opole, Poland
Angelika Kraszewska: Department of Biosystems Engineering and Chemical Processes, Faculty of Production Engineering and Logistics, Opole University of Technology, Opole, Poland

Czech Journal of Food Sciences, 2021, vol. 39, issue 3, 197-207

Abstract: The article presents the results of homogeneity assessments for selected food mixes based on computer image analysis. The study was conducted on müsli and condiment mixes standardly available on the consumer market. A total of 40 different ready-for-use products were analysed. Collected samples from three package of each product were placed in a special chamber and then photographed. Photographs were then subjected to computer image analysis to acquire information on the percentage content of individual components. Homogeneity assessment was based on the contents of a selected component called tracer and the coefficient of variation (CV). Lower CV values (3.02-27.31%) and thus better homogeneity was observed for condiment mixes as compared to müsli mixes (3.57-59.15%). Fourteen of twenty condiment mixes had adequate (acceptable at CV ≤ 10%) mixing degree. For the müsli, only six of the tested mixes had appropriate homogeneity. The presented results are a preliminary to developing an image-based methodology for determining the uniformity of granular dry food mixes.

Keywords: granular mixtures; müsli; condiment; computer image analysis; coefficient of variation (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:225-2020-cjfs

DOI: 10.17221/225/2020-CJFS

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