Olive classification according to RGB, HSV and L*a*b* color parameters using Image processing technique
Journal Title: International Journal of Farming and Allied Sciences - Year 2014, Vol 3, Issue 6
Abstract
Olive is one of fruits which are consumed freshly and its oil is used for cooking food, producing drug and industrial purposes. Nowadays, by increasing olive production, it is necessary to design and fabricate mechanized implements with high precision in sorting and grading processes in order to increase production output. To discriminate the defected and sound olives by image processing technique, RGB, HSV and L*a*b* color parameters were used. By selecting the appropriate features, two groups of olives were classified. This task was conducted by classification analysis in toolbox of SPSS software and the classification value was computed. A computer program, written in MATLAB 2011a, was used to process and analyze the images. In this research also two types of lighting methods were used to investigate effects of different types of lighting on discrimination. By conducting the discriminant analysis, the classification value using Florescent Lamp (FL) and LED Lamps (LL) were (90%) and (75%) respectively.
Authors and Affiliations
Hossein Azarmdel, Amir-Hossein Afkari-Sayyah, Hossein Ghaffari and Amir Alipasandi
Keywords
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