Grading of Red Chilli, Cardamom and Coriander Using Image Processing
- Title
- Grading of Red Chilli, Cardamom and Coriander Using Image Processing
- Creator
- Renupriya P.; Anita H.B.; Sunil S.R.
- Description
- Indian cuisine is known for its wide range of spices. Spices are known as the heart and soul of Indian food. Traditionally, categories are identified based on certain chemical technology or with the help of senses gifted to mankind. In this paper, an image processing technique used to extract multiple features is presented to determine the various categories of spices consumed. This proposed work uses different varieties of common Indian spices such as Capsicum annuum (dry red chilli), Elettaria cardamomum (cardamom) and Coriandrum Sativum (coriander). While creating the image dataset, different categories of all spices were taken from southern region of India. Features are extracted from the manually created image dataset, which forms the base for classification. The result obtained using Multilayer Perceptron (MLP), Naive Bayes and Random Forest classifier is found to be optimal. 2022, The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.
- Source
- Lecture Notes in Networks and Systems, Vol-356, pp. 425-433.
- Date
- 2022-01-01
- Publisher
- Springer Science and Business Media Deutschland GmbH
- Subject
- Cardamom; Chilli; Coriander; Discrete cosine transform; Fast Fourier transform; Image processing; Multilayer perceptron; Nae Bayes; Random forest
- Coverage
- Renupriya P., Department of Computer Science, CHRIST (Deemed to be University), Karnataka, Bengaluru, India; Anita H.B., Department of Computer Science, CHRIST (Deemed to be University), Karnataka, Bengaluru, India; Sunil S.R., Department of Computer Science, CHRIST (Deemed to be University), Karnataka, Bengaluru, India
- Rights
- Restricted Access
- Relation
- ISSN: 23673370; ISBN: 978-981167951-3
- Format
- Online
- Language
- English
- Type
- Conference paper
Collection
Citation
Renupriya P.; Anita H.B.; Sunil S.R., “Grading of Red Chilli, Cardamom and Coriander Using Image Processing,” CHRIST (Deemed To Be University) Institutional Repository, accessed February 24, 2025, https://archives.christuniversity.in/items/show/20418.