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Open AccessReview

Computer Vision Method in Beer Quality Evaluation—A Review

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Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
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Department of Biotechnology and Food Technology, University of Ruse Angel Kanchev, Branch Razgrad, Aprilsko vastanie Blvd. 47, Razgrad 7200, Bulgaria
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Author to whom correspondence should be addressed.
Beverages 2019, 5(2), 38; https://doi.org/10.3390/beverages5020038
Received: 8 April 2019 / Revised: 27 April 2019 / Accepted: 16 May 2019 / Published: 1 June 2019
(This article belongs to the Special Issue Brewing and Craft Beer)
Beers are differentiated mainly according to their visual appearance and their fermentation process. The main quality characteristics of beer are appearance, aroma, flavor, and mouthfeel. Important visual attributes of beer are foam appearance (volume and persistence), as well as the color and clarity. To replace manual inspection, automatic, objective, rapid and repeatable external quality inspection systems, such as computer vision, are becoming very important and necessary. Computer vision is a non-contact optical technique, suitable for the non-destructive evaluation of the food product quality. Currently, the main application of computer vision occurs in automated inspection and measurement, allowing manufacturers to keep control of product quality. This paper presents an overview of the applications and the latest achievements of the computer vision methods in determining the external quality attributes of beer. View Full-Text
Keywords: beer; computer vision; image analysis; quality beer; computer vision; image analysis; quality
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MDPI and ACS Style

Lukinac, J.; Mastanjević, K.; Mastanjević, K.; Nakov, G.; Jukić, M. Computer Vision Method in Beer Quality Evaluation—A Review. Beverages 2019, 5, 38.

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