DOI Number : 10.5614/itbj.ict.2007.1.2.3
Hits : 5

Algorithms Development in Detection of the Gelatinization Process during Enzymatic ‘Dodol’ Processing

Azman Hamzah, Mohd Marzuki Mustafa and Aini Hussain

Department of Electrical, Electronic and Systems Engineering

Faculty of Engineering, Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
Email : hazman@mardi.gov.my


Abstract.

Computer vision systems have found wide application in foods processing industry to perform the quality evaluation. The systems enable to replace human inspectors for the evaluation of a variety of quality attributes. This paper describes the implementation of the Fast Fourier Transform and Kalman filtering algorithms to detect the glutinous rice flour slurry (GRFS) gelatinization in an enzymatic ‘dodol’ processing. The onset of the GRFS gelatinization is critical in determining the quality of an enzymatic ‘dodol’. Combinations of these two algorithms were able to detect the gelatinization of the GRFS. The result shows that the gelatinization of the GRFS was at the time range of 11.75 minutes to 15.33 minutes for 20 batches of processing. This paper will highlight the capability of computer vision using our proposed algorithms in monitoring and controlling of an enzymatic ‘dodol’ processing via image processing technology.



Keywords: computer vision; food quality control; gelatinization; Fast Fourier Transform; Kalman filtering.

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