Automatization is more and more common in various fields. Its presence has also increased in not so elaborate products we use in our day-to-day life, which include also small home appliances. In the dissertation, I presented the methodology of the process of whipping cream. More specifically, the paper tackles the determination of quantitative attributes, based on which the degree of whipping could be defined.
The master thesis deals with the preparation and testing of the environment for the optical monitoring of the whipped cream - firstly, in detail on the macro scale and then comparatively on the micro scale. I presented results of whipping different masses of cream, ranging from 100 g to 600 g, both for fresh and for UHT long-life cream. The results also show gathered microstructures of fresh and UHT long-life cream weighing 250 g at different times. It has been established that different predefined stages of whipping, marked with '-', '0' and '++', can be defined on the basis of orientation histograms of the gray scale gradient. What is more, by monitoring the average of gray scale values, it is possible to determine the degree of whipping marked '+', which ranges between the levels '0' and '++'. With the minimum value of the fourth statistical moment of the image entropy, the degree of whipping '-' can be determined. On the micro structural scale, it was qualitatively established that there was a correlation between the distribution of the air bubble size in the medium, their shape and degree of whipping.
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