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Comparative evaluation of methods for quantifying yellowness in milled rice | |
Author | Sharma, Vivek |
Call Number | AIT Thesis no.FB-04-08 |
Subject(s) | Rice--Milling |
Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
Publisher | Asian Institute of Technology |
Series Statement | Thesis ; no. FB-04-08 |
Abstract | In this study, the existing color measurement techniques in various industries were investigated and selected color parameters were tested for their applicability in group classification based of color features of naturally aged milled rice kernels. Four reference standards to grade milled rice samples into four classes were selected based on instrumental classification. A visual evaluation scheme based on scanned images of milled iice samples was developed to validate the reference standards and instrumental classification. The instrumental color parameters of reference standards chosen showed high Pearson's correlation coefficient (r = 0.88 to 0.99) with color parameters of visual classified groups. Also a classification methodology based on Euclidian distance of instrumental measurement was tried and this approach when used based on CIEL *a*b*, b*, YI and LiE yielded close results to visual evaluation with overall error ranging from 11 to 16 %. A correlation between the sensory evaluation and instrumental values was developed for cross validation. |
Year | 2004 |
Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-04-08 |
Type | Thesis |
School | School of Environment, Resources, and Development (SERD) |
Department | Other Field of Studies (No Department) |
Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
Chairperson(s) | Jindal, Vinod K.; |
Examination Committee(s) | Athapol Noomhorm; Rakshit, Sudip K.; |
Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2004 |