Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Steam-frothing of milk for coffee : evaluation for foam properties using video analysis and feature extraction. / Münchow, Morten; Jørgensen, Leif; Amigo Rubio, Jose Manuel; Sørensen, Klavs Martin; Ipsen, Richard.

In: International Dairy Journal, Vol. 51, 01.12.2015, p. 84-91.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Münchow, M, Jørgensen, L, Amigo Rubio, JM, Sørensen, KM & Ipsen, R 2015, 'Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction', International Dairy Journal, vol. 51, pp. 84-91. https://doi.org/10.1016/j.idairyj.2015.07.009

APA

Münchow, M., Jørgensen, L., Amigo Rubio, J. M., Sørensen, K. M., & Ipsen, R. (2015). Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction. International Dairy Journal, 51, 84-91. https://doi.org/10.1016/j.idairyj.2015.07.009

Vancouver

Münchow M, Jørgensen L, Amigo Rubio JM, Sørensen KM, Ipsen R. Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction. International Dairy Journal. 2015 Dec 1;51:84-91. https://doi.org/10.1016/j.idairyj.2015.07.009

Author

Münchow, Morten ; Jørgensen, Leif ; Amigo Rubio, Jose Manuel ; Sørensen, Klavs Martin ; Ipsen, Richard. / Steam-frothing of milk for coffee : evaluation for foam properties using video analysis and feature extraction. In: International Dairy Journal. 2015 ; Vol. 51. pp. 84-91.

Bibtex

@article{14db98314e6c476c949379ccd92ad7de,
title = "Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction",
abstract = "A method for evaluation of the foaming properties of steam-frothed milk, based on image analysis (feature extraction) carried out on a video taken immediately after foam formation, was developed. The method was shown to be able to analyse steam-frothed milk made using a conventional espresso machine, such as commonly used by baristas. Samples of milk, processed in a commercial dairy plant, were made with varying fat (0.5%, 0.9%, 1.5%, 2.6%, 3.5%) or protein (3.0%, 3.4%. 3.8%) content and analysed using the developed method. Increased protein content was shown to cause a delay in the formation of a distinct foam layer and also a slightly increased foam volume. Increased fat content was found to decrease foam stability but also resulted in less drainage.",
author = "Morten M{\"u}nchow and Leif J{\o}rgensen and {Amigo Rubio}, {Jose Manuel} and S{\o}rensen, {Klavs Martin} and Richard Ipsen",
year = "2015",
month = dec,
day = "1",
doi = "10.1016/j.idairyj.2015.07.009",
language = "English",
volume = "51",
pages = "84--91",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Steam-frothing of milk for coffee

T2 - evaluation for foam properties using video analysis and feature extraction

AU - Münchow, Morten

AU - Jørgensen, Leif

AU - Amigo Rubio, Jose Manuel

AU - Sørensen, Klavs Martin

AU - Ipsen, Richard

PY - 2015/12/1

Y1 - 2015/12/1

N2 - A method for evaluation of the foaming properties of steam-frothed milk, based on image analysis (feature extraction) carried out on a video taken immediately after foam formation, was developed. The method was shown to be able to analyse steam-frothed milk made using a conventional espresso machine, such as commonly used by baristas. Samples of milk, processed in a commercial dairy plant, were made with varying fat (0.5%, 0.9%, 1.5%, 2.6%, 3.5%) or protein (3.0%, 3.4%. 3.8%) content and analysed using the developed method. Increased protein content was shown to cause a delay in the formation of a distinct foam layer and also a slightly increased foam volume. Increased fat content was found to decrease foam stability but also resulted in less drainage.

AB - A method for evaluation of the foaming properties of steam-frothed milk, based on image analysis (feature extraction) carried out on a video taken immediately after foam formation, was developed. The method was shown to be able to analyse steam-frothed milk made using a conventional espresso machine, such as commonly used by baristas. Samples of milk, processed in a commercial dairy plant, were made with varying fat (0.5%, 0.9%, 1.5%, 2.6%, 3.5%) or protein (3.0%, 3.4%. 3.8%) content and analysed using the developed method. Increased protein content was shown to cause a delay in the formation of a distinct foam layer and also a slightly increased foam volume. Increased fat content was found to decrease foam stability but also resulted in less drainage.

U2 - 10.1016/j.idairyj.2015.07.009

DO - 10.1016/j.idairyj.2015.07.009

M3 - Journal article

AN - SCOPUS:84940036349

VL - 51

SP - 84

EP - 91

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 143850394