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

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

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Ivorra Martínez, E.; Verdú Amat, S.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2014). Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique. Journal of Food Engineering. 130:8-13. doi:10.1016/j.jfoodeng.2013.12.031

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/38948

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Title: Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica
Issued date:
Abstract:
Fermentation of the dough is an important phase in the bread-making process which is affected by several important factors related to raw materials and processing. Changes in fermentation affect parameters in the final ...[+]
Subjects: Structured Light , Monitoring , Fermentation , Bread , Behavior
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2013.12.031
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2013.12.031
Thanks:
We thank the Polytechnic University of Valencia and Generalitat Valenciana for the financial support provided (PAID-05-011-2870 and 226 GVPRE/2008/170 projects, respectively)
Type: Artículo

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