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Homogeneity of the selected food mixes

Author

Listed:
  • Dominika Barbara Matuszek
  • Karol Bierczyński

    (Department of Biosystems Engineering and Chemical Processes, Faculty of Production Engineering and Logistics, Opole University of Technology, Opole, Poland)

  • Andżelika Jędrysiak

    (Department of Biosystems Engineering and Chemical Processes, Faculty of Production Engineering and Logistics, Opole University of Technology, Opole, Poland)

  • Angelika Kraszewska

    (Department of Biosystems Engineering and Chemical Processes, Faculty of Production Engineering and Logistics, Opole University of Technology, Opole, Poland)

Abstract

The article presents the results of homogeneity assessments for selected food mixes based on computer image analysis. The study was conducted on müsli and condiment mixes standardly available on the consumer market. A total of 40 different ready-for-use products were analysed. Collected samples from three package of each product were placed in a special chamber and then photographed. Photographs were then subjected to computer image analysis to acquire information on the percentage content of individual components. Homogeneity assessment was based on the contents of a selected component called tracer and the coefficient of variation (CV). Lower CV values (3.02-27.31%) and thus better homogeneity was observed for condiment mixes as compared to müsli mixes (3.57-59.15%). Fourteen of twenty condiment mixes had adequate (acceptable at CV ≤ 10%) mixing degree. For the müsli, only six of the tested mixes had appropriate homogeneity. The presented results are a preliminary to developing an image-based methodology for determining the uniformity of granular dry food mixes.

Suggested Citation

  • Dominika Barbara Matuszek & Karol Bierczyński & Andżelika Jędrysiak & Angelika Kraszewska, 2021. "Homogeneity of the selected food mixes," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(3), pages 197-207.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:225-2020-cjfs
    DOI: 10.17221/225/2020-CJFS
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