Fish Freshness Sorter
- May 25, 2018
- Posted by: RSIS
- Categories: Electrical and Electronics Engineering, Electronics & Communication Engineering
International Journal of Research and Scientific Innovation (IJRSI) | Volume V, Issue V, May 2018 | ISSN 2321–2705
Anju K. Mathew, Anil. M
Vidya Academy of Science and Technology, Thrissur, India
Abstract—The project aims at developing a non invasive fish freshness sorter that is based on image processing technique. Current methods are invasive and time consuming. The project based on utilizing the robotics and image processing technique in MATLAB to monitor major parameters that indicates the color of the eye, skin and gill. The web camera that has been interfaced with MATLAB captures the real time images of the fish under evaluation. From the image the eye of the fish detected and cropped, according to redness of the eyes the fish is sorted to various classes. The main advantage of the project is that it reduces undesired wastage of the food material.
Index Terms—MATLAB, robotics, Web camera, Non invasive
I. INTRODUCTION
Most of the fish sorting mechanism is invasive method. The invasive method means purely chemical method. Samples are taken and tested in the laboratory so it is time consuming and tedious process. Incorporating image processing with robotics gives a successful sorting mechanism for fish. This sorting mechanism is purely noninvasive i.e., no samples are taken for testing, and also real time. Robotics in sense to reduce the effort. Main reason for sorting is reduce human labor and increase the efficiency and output.
Sorting is used in many industries for increasing quality of the object. Industries that use sorting mechanism are food processing industry, pharmaceutical industry, automotive and agriculture industries. Robots are used for ease of operation in domestic industrial and military purposes. Redness of the eyes in fish indicates the what percentage the fish is pure. This concept is utilized measure freshness of the fish. A conveyor system also present .The method is cost efficient and reduce spoilage of food material to a extent.
