Image analysis – Applications – Animal – plant – or food inspection
Reexamination Certificate
1998-09-11
2001-03-13
Bella, Matthew C. (Department: 2721)
Image analysis
Applications
Animal, plant, or food inspection
C382S165000, C382S100000, C382S156000, C348S089000, C209S576000, C209S643000, C209S702000, 36
Reexamination Certificate
active
06201885
ABSTRACT:
FIELD OF THE INVENTION
The present invention concerns the measurement of bakery products using a computer imaging system.
BACKGROUND OF THE INVENTION
The production of large quantities of bakery products, such as cakes, donuts, muffins, pastries, and breads, in wholesale or retail bakeries requires that the products are consistent and essentially identical to meet the expectations of the customers. The bakery products are frequently made from prepared mixes and baked or cooked in a variety of equipment. To ensure the products meet prescribed specifications, they can be measured to characterize selected parameters, such as the size, shape, area, volume, grain size or shape, crust thickness, etc. to ensure that they meet acceptability criteria.
These physical characteristics of bakery products are critical for customer acceptance of the product and also may describe the quality of the product. One current test for round cake volume is known as the “Rapeseed Volume Test”. This test involves placing a cake in a chamber, closing the chamber, inverting the measurement device to permit rapeseeds to surround the cake in the chamber and then measuring the displacement of the cake on a scale. The cake volume is an important measure which can be related to quality of the baked item. However, the Rapeseed Volume Test has been shown to have wide variability. It is difficult to obtain consistent results, particularly with different operators, as the test is particularly technique dependent.
Other tests involve size measurements with a ruler which can be time consuming and lack precision. The height/spread test currently practiced for muffins consists of placing three muffins on a ruler, peak side up, and measuring the spread. Then the muffins are turned on their side and the height of the three muffins is measured. Shape is described.
Grain development in a cake is related to eating characteristics and is often measured by observation and descriptive terms, e.g., tight, open, closed, tunnels, tornados, etc. A definitive numerical measurement would permit a greater and clearer definition of the grain structure of baked items.
Computer imaging is believed to have many advantages in measuring attributes of baked products. A camera image can be analyzed by computer software and measurements compared to preselected criteria. The measured attributes of bakery products can be used to define the quality of the item. It is proposed that the methods described herein can be used as a quality assurance tool on bakery products to ensure uniformity, consistency and provide accurate and precise measurements. These methods can also be used to provide objective measurements of bakery product characteristics, such as grain size and shape, instead of the subjective descriptors currently used.
Other objects and advantages of the present invention will become apparent as the description proceeds.
SUMMARY OF THE INVENTION
The present invention uses computer imaging to characterize and measure bakery products. The invention includes a method for determining the approximate volume of a bakery product using computer imaging. A bakery product is placed in a lighted field. The field is lighted in such a manner that there is sufficient contrast between the bakery product and the supporting surface on which it is placed that computer imaging software may distinguish between the bakery product and the supporting surface. An image from which the area of the bakery product can be determined is captured. A vertical slice is made in the bakery product and the vertical slice is placed in the lighted field. An image of the vertical slice of the bakery product is captured. The volume of the bakery product determined using the captured images is calculated. The illustrative embodiment of this method of determining approximate volume relates to its use on bakery products such as certain types of cakes.
This invention includes a method for determining the size and shape of a bakery product. In this method, at least one vertical slice is made. The vertical slice is placed in a lighted field. The lighting is such that there is sufficient contrast between the bakery product and the supporting surface so that computer imaging software may distinguish between the bakery product and the supporting surface in captured images. An image of the vertical slice of the bakery product is captured. Using this captured image, the length of the major axis, the length of the minor axis, area and roundness are determined and the square of the perimeter divided by the area is calculated. This method is well-suited for use on bakery products such as muffins.
This invention includes a method for determining the grain of a bakery product. A slice is made in the bakery product in such a manner as to expose the internal grain. The exposed internal grain is illuminated in such a manner that computer imaging software may distinguish grain holes. An image of the exposed internal grain is captured. The porosity (area of grain holes/total area) of the bakery product is calculated. The image may also be used to determine the sizes and shapes of grain holes. This method is suited for use with bakery products such as cakes, donuts, muffins, pastries and breads.
This invention includes a method for determining the area of holes and crust of a bakery product. A slice is cut at or near the midsection of a bakery product. A cut surface of the slice is illuminated in such a manner that computer imaging software may distinguish holes and crust. An image of the cut surface of the slice is captured. The area of the holes and the crust of the bakery product are determined. These areas can be reported as percentages of the total area measured or as percentages of the total area of the bakery product. The method can also be used to determine the sizes and shapes of the holes and the thickness of the crust.
This invention includes a method for analyzing a donut using computer imaging. A horizontal image of a donut or a horizontal slice of a donut is captured. Using the captured image, the diameter, area and area of the donut hole are calculated. If an image of a horizontal slice of a donut is used, the area of the holes within the donut may be calculated.
In the illustrative embodiments of each of these methods, a viewable image of the captured image of the bakery product is provided. These images can be stored by the computer or printed.
The present methods are anticipated to be quite useful for quality control purposes. These methods can be used to determine that bakery products meet prescribed specifications for the attributes determined and calculated using the methods. And, the methods include performing the steps on a plurality of bakery products to determine whether they meet prescribed specifications and are substantially uniform.
A more detailed explanation of the invention is provided in the following description and claims, and is illustrated in the accompanying drawings.
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Davidson
Arnold Jessica M.
Barrow Catherine R.
Hodgson Allan S.
Bella Matthew C.
Bunge Foods Corporation
Choobin Mahmood
Cook Alex McFarron Manzo Cummings & Mehler, Ltd.
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