• Journal of Biosystems Engineering
• /
• v.20 no.4
• /
• pp.376-382
• /
• 1995

This study was intended to develop more reliable fruit sorting algorithm regardless of the feeding positions of fruits by using the neural network in which various information could be included as input data. Specific objectives of this study were to select proper input units in the neural network by investigating the features of input image, to analyze the sorting accuracy of the algorithm depending on the feeding positions of Fuji apple and to evaluate the performance of the algorithm for practical usage. the average value in color grading accuracy was 90%. Based on the computing time required for color grading, the maximum sorting capacity was estimated to approximately 10, 800 apples per hours. Finally, it is concluded that the neuro-net based color sorting algorithm developed in this study has feasibility for practical usage.

• Journal of Biosystems Engineering
• /
• v.17 no.4
• /
• pp.354-362
• /
• 1992

This study was intended to examine feasibility of sizing and color grading of Fuji apple with black/white image processing system, to develop a device with which the whole surface of an apple could be captured by one camera, and to develop an algorithm for a high speed sorting. The results are summarized as follows : 1. The black/white image processing system used in this study showed a maximum error of 1.3% in area measurement with a reference figure while the focusing point of camera and location of the reference figure were changed within a certain range. 2. As the result of evaluating four automatic image segmentation algorithms with apple images, Histogram Clustering Method was the best in terms of computation time and accuracy. 3. The fast algorithm for analyzing size and coloration of apple was developed. 4. The whole surface of an apple could be captured in an image frame with two mirrors installed on the both sides of the sample. The total area of the image representing the whole surface showed a correlation of 0.995 with the weight of apple. 5. The gray level when a particular band pass filter was mounted on the camera showed high correlation with 'L' and 'a' values of Hunt color scale and could represent the coloration of apple.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.651-657
• /
• 1999

These experiments focused on processing low sugar fig jam having marketability by selected substitute for extracted and purified pectinesterase (PE), colorant for colour improvement, food additive to make texture better, and stabilizer for stable storage. Cherry tomato pulp as PE substitute to hydrolyze pectin substance in fig pulp into low-methoxyl pectin was most effective among used vegetables and fruits pulp. Carmacid-R among natural colorants for imprving colour, addition of 20% starch syrup as sugar substitute for texture and addition of $MULTIPHOSE^{TM}$ for red colour change control at cold storage were effective. The low sugar fig jam processed by using the above selected materials showed higher score than others (typical jam and orange PE low sugar fig jam) for colour in sensory evaluation and did no significant difference in taste, odor, texture and overall acceptability.