Egg freshness detection using image processing technique
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Date
2017-06
Authors
Muhammad Amirul Hussaini Ab Razak
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Abstract
The goal of this study was to explore the potential of near-infrared (NIR) imaging system in combination with image processing analysis to determine freshness of eggs based on two parameters which are yolk speed and yolk area. One of the most popular nondestructive method is candling inspection, it is widely used in production line to sort and grade chicken egg. However, this method can lead to human errors and consume more time. Another non-destructive technique is called machine vision that use both hardware and software to inspect internal structure of chicken egg. By using machine vision, internal structure such as yolk and albumen can be studied by applying image processing technique. Normal digital camera cannot be used in this study to inspect internal structure of egg as typical human eyes will respond on light if wavelength from 390 nm to 700 nm. Thus, NIR spectroscopy is able to obtain information of internal structure of eggs by using specific NIR camera that has a spectral range of 900nm to 1700nm which in near-infrared light. Yolk region have many characteristics such as color, movement, size and shape that changes as storage time increases thus changes freshness of the egg. Therefore, this study is to develop NIR imaging system for food processing and to determine freshness of eggs based on yolk characteristics using image processing algorithm. The captured image can be used to study the characteristics yolk regions. The yolk region is separated from the captured image by image processing. The movement of egg yolk was examined and analyzed. The area of yolk region was calculated and analyzed. The yolk speed and yolk area were selected as characteristic parameters. Detection model of egg freshness was set up based on the correlations between these characteristic parameters and freshness. Therefore, as storage time increases, yolk area become larger, yolk speed decreases, thus freshness is reduced. The egg freshness evaluation using non-destructive method and based on image characteristics of yolk gives advantageous to food imaging production line.