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Paddy grading using thermal imaging technology


Bejo, Siti Khairunniza and Azman, Norsolehah and Jamil, Norazlida (2016) Paddy grading using thermal imaging technology. International Food Research Journal, 23 (suppl.). S245-S248. ISSN 1985-4668; ESSN: 2231-7546


Rice production depends on good quality of paddy. In this research, the capability of thermal imaging to determine the quality of paddy based on the properties used in a Deduction Schedule namely moisture content, immature condition and foreign material is presented. First, the heating and cooling treatment was applied to the samples. FLIR E60 thermal camera was used to acquire images of the sample. Therefore, each samples were represented by a thermal index calculated based on the average value of pixels in the thermal image. Results of the experiment have shown that highly significant relationship were exist between thermal index and maturity stage and moisture content of paddy with r = -0.948 and 0.896, respectively. It also worked well in detecting foreign material (chaff) at 25s after cooling. The method gave accurate results with 92% for moisture content determination, 90% for maturity stage prediction and 100% for chaff detection.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Thermal image; Moisture content; Maturity; Paddy chaff
Depositing User: Nabilah Mustapa
Date Deposited: 28 Feb 2017 05:18
Last Modified: 28 Feb 2017 05:18
URI: http://psasir.upm.edu.my/id/eprint/50551
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