Cereal Chem 67:104-105 | VIEW
Note: Use of Computer Vision for Real Time Estimation of Volume Increase During Microwave Baking.
L. Levine, V. T. Huang, and I. Saguy. Copyright 1990 by the American Association of Cereal Chemists, Inc.
A novel extimation method for real time measurement of the volume expansion of materials being baked in microwave ovens is described. The method incorporates the capabilities of computer vision systems. The results obtained with this method compared favorably with volume measurements derived by the standard rapeseed displacement technique. The method provides the product development scientist with the tool necessary to study the rapid expansions experienced during microwave baking.