Homogeneity of the selected food mixes

The article presents the results of homogeneity assessments for selected food mixes based on computer image analysis. study was conducted müsli and condiment standardly available consumer market. A total 40 different ready-for-use products were analysed. Collected samples from three package each product placed in a special chamber then photographed. Photographs subjected to analysis acquire information percentage content individual components. Homogeneity assessment contents component called tracer coefficient variation (CV). Lower CV values (3.02–27.31%) thus better observed as compared (3.57–59.15%). Fourteen twenty had adequate (acceptable at ≤ 10%) mixing degree. For müsli, only six tested appropriate homogeneity. presented are preliminary developing an image-based methodology determining uniformity granular dry mixes.