2022
DOI: 10.52631/jeet.v1i1.78
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Edge Detection Techniques for Rice Grain Quality Analysis using Image Processing Techniques

Abstract: In agricultural countries like the Philippines, rice grain is considered the most important crop in the world for human consumption as daily food and in the food market, thus quality control must be considered. Rice grain quality evaluation is done manually, which is non-reliable, time-consuming and costly. The quality of rice grain is categorized by the combination of physical and chemical characteristics. Grain appearance, color, size and shape, chalkiness, whiteness, degree of milling, bulk density, foreign… Show more

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Cited by 5 publications
(2 citation statements)
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“…The quality of rice grain is categorized by the combination of physical and chemical characteristics. Grain appearance, color, size, and shape, chalkiness, whiteness, degree of milling, bulk density, foreign matter content, and moisture content are some physical characteristics, while amylose content of the endosperm, gelatinization temperature of the endosperm starch, and Na content are chemical characteristics [64]. The hst1 gene may promote grain size and perfect grain percentage in the YNU genotype under multiple HT+DS conditions.…”
Section: Discussionmentioning
confidence: 99%
“…The quality of rice grain is categorized by the combination of physical and chemical characteristics. Grain appearance, color, size, and shape, chalkiness, whiteness, degree of milling, bulk density, foreign matter content, and moisture content are some physical characteristics, while amylose content of the endosperm, gelatinization temperature of the endosperm starch, and Na content are chemical characteristics [64]. The hst1 gene may promote grain size and perfect grain percentage in the YNU genotype under multiple HT+DS conditions.…”
Section: Discussionmentioning
confidence: 99%
“…Rice grain quality and their varieties is an important factor in cultivation and import/export [16]. Manual labor and some machines work to solve these rice grain problems.…”
Section: Introductionmentioning
confidence: 99%