Non-destructive Quality Evaluation of Chocolate Chip Cookies

Abstract

Machine vision based non destructive quality evaluation of bakery products is important in terms of consumer satisfaction. The chocolate chip cookies need clear classification in terms of quality. To satisfy this need we need to consider more number of parameters to evaluate the quality. In this paper we propose to use four different parameters: number of chocolate chips, area efficiency of cookie, single chip area efficiency and uniform distribution of chocolate chips are defined. Based on them an overall quality parameter is defined. A novel and simple algorithm to evaluate the overall quality using machine vision techniques is proposed.