Abstract
The paper presents the analysis on detection of chalkiness of Myanmar Rice using image processing with the help of MATLAB. Chalkiness is a major control in rice production because it is one of the key factors determining grain quality (appearance, processing, milling, storing, eating, and cooking quality) and price. Its reduction is a major goal, and the primary purpose of this study was to scrutinize the genetic basis of grain chalkiness. Recent researches have shown that elevated nighttime air temperatures (NTATs) could contribute to increased chalk and reduced milling quality. Machine vision has been used in a most application of grain classification to differentiate rice varieties based on special features such as shape, length, chalkiness, colour and internal damage of rice. There are many kinds of rice in Myanmar. Among them, the Enatha, KaungNyib, nurserySticky, Paw-San and Zee Yar are famous types of rice for daily usages in Myanmar. In this paper, the analysis has been emphasized on those kinds of rice with the help of image processing techniques. The detection method for rice chalkiness has been analysed on the various kinds of Myanmar rice such as Ematha (20%) 1.0A, KaungNyin3, nurserySticky110, Paw-San C and zee yar10. The results show that the rice chalkiness distribution function based on area of interest (location) and is could be measured with chalkiness intensity in this paper.
Highlights
Rice is one of the most important food crops worldwide and contributes to 95% of the total calorie intake for Myanmar people
There are many screenshot results based on those five steps analysis like read the rice image, flattening, segmenting, detection of rice chalkiness and generate the chalkiness distribution function from those analysis
Rice chalkiness estimation is an important aspect of the agriculture research field
Summary
Rice is one of the most important food crops worldwide and contributes to 95% of the total calorie intake for Myanmar people. Chalkiness is divided into white belly, white core (WC), and white back (WB) in rice grain, depending upon its location on or within the endosperm. It represents a major problem in rice production in many rice-producing areas of the world because chalkiness results in inferior milling, cooking, eating, and nutritional quality [5,6,7,8,9,10,11]. The quality of the most staple food crop of world which is Rice is determined by shape, size aroma, nutritional value and the texture of the grain kernels. Percent chalk in a sample was determined as the ratio of the total chalky area (pixels) of the 100-kernel set to the total area of the kernels, multiplied by 100
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