Stanislav Penchev

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The paper presents approaches, methods and tools for assessment of main quality features of grain samples that are based on color image and spectra analyses. Visible features like grain color, shape, and dimensions are extracted from the object images. Information about object color and surface texture is obtained from the object spectral characteristics.(More)
The paper presents a comparative analysis of possibilities for assessment of the freshness of widespread foodstuffs like white brined cheese, yellow cheese, meat and bacon. The freshness is represented by the time of storage in specific conditions (dark room with temperature of 20°C). The time of storage is assessed using regression predictive models(More)
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