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International Journal of Dairy Science

Year: 2011 | Volume: 6 | Issue: 4 | Page No.: 253-266
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Authors

A.S. Vyawahare

K. Jayaraj Rao

Keywords

Research Article

Application of Computer Vision Systems in Colour Evaluation of Kunda: A Heat Desiccated Dairy Product

A.S. Vyawahare and K. Jayaraj Rao
Color is an important attribute of food quality that is the first impression consumers get of the food. Hence, in order to maintain a uniform colour, a reliable and faster method of colour measurement is required. In this context, computer-vision technology proves to be a useful method. In this study, 2 computer vision methods have been used. First method involved use of scanner. Kunda, an Indain dairy product, was taken into a suitable transparent material and surface scanned using the scanner. The product surface was also photographed using a digital camera under defined conditions. The images obtained by both methods were opened using Adobe Photoshop software and colour parameters viz. R, G and B have been measured by the Graphical Editor of Photoshop. The overall L, R, G and B values ranged between 124.43 to 127.7; 162.13 to 163.3; 116.24 to 119.94 and 67.51 to 73.71, respectively on a scale of 256, by scanner method. Scanner variables had little impact on magnitude of these colour parameters but the material in which product kept for scanning has to be specified. For camera method the values were 98.82 to 100.24; 137.99 to 141.26; 89.97 to 91.26 and 34.87 to 36.82, respectively. These values depended on the resolution of the camera used, distance between object and lense and the illumination. The accuracy of the methods was indicated by low coefficient of variation values. Overall results showed that computer vision can be used as an objective, rapid and non-contact method to quantify the colour of kunda.
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