Abstract
The ripeness and sanitary state of olive fruits are key factors in the final quality of the virgin olive oil (VOO) obtained. Since even a small number of damaged fruits may significantly impact the final quality of the produced VOO, the olive inspection in the oil mill reception area or in the first stages of the productive process is of great interest. This paper proposes and validates an automatic defect detection system that utilizes infrared images, acquired under regular operating conditions of an olive oil mill, for the detection of defects on individual fruits. First, the image processing algorithm extracts the fruits based on the iterative application of the active contour technique assisted with mathematical morphology operations. Second, the defect detection is performed on the segmented olives using a decision tree based on region descriptors. The final assessment of the algorithm suggests that it works effectively with a high detection rate, which makes it suitable for the VOO industry.
Highlights
The ripeness and sanitary state of these olives is a key factor in the final quality of the virgin olive oil (VOO) obtained [1,2], as the technological variables of the process have only limited authority to influence the final features of the produced VOO, and can only preserve the potential quality offered by the fruit
From a practical point of view, the properties of the incoming olives set an upper bound on the VOO quality, as the process cannot compensate for poor olive conditions
This paper was concerned with the automated detection of defects on olive fruits for the production of VOO
Summary
The ripeness and sanitary state of these olives is a key factor in the final quality of the VOO obtained [1,2], as the technological variables of the process have only limited authority to influence the final features of the produced VOO, and can only preserve the potential quality offered by the fruit. From a practical point of view, the properties of the incoming olives set an upper bound on the VOO quality, as the process cannot compensate for poor olive conditions. Under these circumstances, a proper characterization of the incoming olives emerges as a key step when the objective is to produce a consistent quality level of the final product. There is well known trade-off between quality and extraction yield [3,4], so it is important to only employ a high quality configuration of the process for those olives that could provide such quality, since using that configuration for other types of olives would result in a diminished extraction yield without the desired higher quality
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
