Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition algorithms: RoboBEER

There are currently no standardized objective measures to assess beer quality based on the most significant parameters related to the first impression from consumers, which are visual characteristics of foamability, beer color and bubble size. This study describes the development of an affordable an...

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Vydáno v:	Food research international Ročník 89; číslo Pt 1; s. 504 - 513
Hlavní autoři:	Gonzalez Viejo, Claudia, Fuentes, Sigfredo, Li, GuangJun, Collmann, Richard, Condé, Bruna, Torrico, Damir
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Canada Elsevier Ltd 01.11.2016
Témata:	alcohols algorithms Artificial neural networks Beer foam beers Bubble size carbon dioxide color Computer vision fermentation foams neural networks principal component analysis retail marketing robots sensory evaluation Sensory panels temperature Computer vision Beer foam Bubble size Sensory panels Artificial neural networks
ISSN:	0963-9969, 1873-7145, 1873-7145
On-line přístup:	Získat plný text
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