Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

Journal of Food Engineering

Volumn 130, Issue , 2014, Pages 8-13

  Ivorra, Eugenio ^a   Amat, Samuel Verdú ^a   Sánchez, Antonio J ^a   Barat, José M ^a   Grau, Raúl ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Behavior; Bread; Fermentation; Monitoring; Structured Light

Indexed keywords

3-D VISION SYSTEMS; BEHAVIOR; BREAD; CONTINUOUS MONITORING; DYNAMIC METHOD; FERMENTATION CAPACITY; FERMENTATION TIME; STRUCTURED LIGHT;

COMPUTER VISION; FOOD PRODUCTS; MONITORING; THREE DIMENSIONAL;

FERMENTATION;

EID: 84893586094     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.12.031     Document Type: Article

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