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Color measurement of food products using CIE l*a*b* and RGB color space
(Consulting and Training Center KEY, 2013)
Color of the food is the first parameter of quality evaluated by consumers. What is important is the acceptance of the product even before being consumed. Inspection of food products is done using machine vision, particularly ...
A New Type of Briquette Grinder for the Improved Efficiency of Biomass Combustion
(IEEP`13, 2013)
Improving the energy efficiency of existing and newly built installations for biomass combustion by use of a new kind of briquette grinder - a device which transforms the biomass briquettes into pieces of combustion optimized ...
The influence of design modifications of cardan shaft driven fork on its stress distribution
(7 th International Quality Conference May 24 th 2013 Center for Quality, Faculty of Engineering, University of Kragujevac, 2013)
This paper presents analysis of effect of geometric parameters variation to stress level and its distribution at driven fork of Cardan joint in power transmitters. In the study, presented in this paper, the maximal stress ...