Possibilities for computer-based assessment the quality indicators of Kashkaval cheese using image processing

¹ Department of Technology of Milk and Milk Products, Faculty of Technology, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria
² Department of Computer Systems and Technologies, Technical Faculty, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria

^* Corresponding author: h_andreeva@uft-plovdiv.bg

Abstract

As a popular type of cheese in the Balkan Peninsula, Kashkaval cheese is an object of various researches related to its quality and safety. Many studies are performed to provide more objective techniques for sensory evaluation variety of cheese using computer-based technologies. Thus, the current study supports this trend by evaluating the potential for quality assessment of Kashkaval cheese using image processing. The current study presents two open-source software products – ImageJ and Scilab and their functionalities that are applied for image analysis of three samples of Kashkaval cheese, which are produced using different sodium chloride content. The cheese samples are also evaluated using a traditional procedure for sensory evaluation and these results are compared with results received by image processing. Specific structural elements with color, which is very similar to the color of the main cheese matter are effectively detected using different methods for edge detection in Scilab, and using analysis of luminance in ImageJ. Another observation indicates that the color of cheese samples could be effectively evaluated using ImageJ or Scilab. In conclusion, it could be noticed that open-source software products for image processing Scilab and ImageJ could be utilized for the quality evaluation of Kashkaval cheese to support the assessment of the visual quality characteristics.