Simultaneous Determination of Multi Rice Quality Parameters Using Image Analysis Method
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Simultaneous Determination of Multi Rice Quality Parameters Using Image Analysis Method Changyun Fang & Xianqiao Hu & Chengxiao Sun & Binwu Duan & Lihong Xie & Ping Zhou
Received: 25 February 2014 / Accepted: 14 April 2014 # Springer Science+Business Media New York 2014
Abstract Determination of rice quality is a key function for rice research and rice industry. Traditionally, rice quality parameters were performed separately by human visual inspection. It is labor-intensive and time-consuming. In this paper, a novel analysis method was proposed to determine multi rice quality parameters simultaneously. On the glass of a flatbed scanner, 35 g rice kernels was spread and imaged. Then, the length, width, aspect ratio, head rice yield, percentage of chalky rice, chalkiness, and transparency grade were obtained after simply processing the acquired image. The developed method for the determination of rice quality was tested on 507 milled rice samples and compared to the traditional manual analysis method. The regression coefficients (R) were 0.9916, 0.9691, 0.9938, 0.9929, 0.9649, and 0.9377 for length, width, aspect ratio, head rice yield, percentage of chalky rice, and chalkiness, respectively. The accuracies of length, width, aspect ratio, and head rice yield determined by the developed method were 100, 100, 100, and 92.1 % respectively. The results indicated that the developed method was a useful and alternative method for determining rice quality.
Keywords Image analysis . Geometrical features . Head rice yield . Evaluation of chalkiness . Transparency grade . Rice quality
Changyun Fang and Xianqiao Hu contributed equally to this work. C. Fang : X. Hu : C. Sun : B. Duan (*) : L. Xie China National Rice Research Institute, Hangzhou 310006, China e-mail: [email protected] P. Zhou Faculty of Informatics & Electronics, Zhejiang Sci-Tech University, Hangzhou 310018, China
Introduction Rice is one of the most important staple foods for the world population. Generally, it is consumed as whole milled kernels. Hence, its quality, especially the milling quality and the appearance quality such as the head rice yield (HRY), geometrical features, chalkiness, transparency and so on, influence the value in the market dramatically. Consumers prefer rice with less chalky kernels and higher head rice yield. So the determination of the rice quality is very essential to the rice consumer and rice breeding. Traditionally, the rice quality was determined manually by well-trained operators. The head rice yield and the percentage of chalky rice kernels are usually determined by visual selection of the head rice kernels and the chalky rice kernels from the test rice kernels; the length and width of the rice are measured with a sliding caliper; and the transparency of the rice is generally tested by using a rice transparency meter or rice whiteness meter. All the determinations are very laborintensive and time-consuming and need a skilled person. Besides, the visual selection is cumbersome and the accuracy of the test results could not b
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