Abstrakt

Application of Computer Vision Systems in Colour Evaluation of Kalakand (Milk Sweet): A Heat Desiccated Dairy Product

Vyavahare AS, Jayaraj Rao K, Pagote CN, Govindarajulu Yadav M, Yogananda Reddy Kurra, and Jayaveera KN

Color is an important attribute which creates first impression about the food quality. The problem of maintaining a uniform colour of products in a dairy is one of the important and challenging areas of research in food engineering. 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 paper, computer vision method has been used to measure colour of kalakand (milk sweet), an Indian dairy product using a flatbed scanner. The product was taken into a suitable transparent material and its surface scanned using the scanner.. The images obtained were opened in 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 137.81 to 143; 140.76 to 150.43; 143.40 to 147.96 and 91.39 to 100.13 respectively on a scale of 256.. Scanner variables had little impact on magnitude of these colour parameters, but the material in which product kept or wrapped for scanning had a significant impact. The method developed was fairly accurate as 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 Kalakand.