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KMID : 0380620220540060568
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.568 ~ p.577
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Discrimination of the milling degree of rice using an electronic eye and whiteness analysis
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Hong Jee-Hwa
Choi Kyung-Hu
Hong Sung-Hie
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Abstract
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The purpose of this study was to develop methods for discriminating the milling degree of rice using an electronic eye and whiteness. A total of 95 samples of different degrees of rice were used to develop the discriminant. After the rice was treated with methylene blue and, eosin Y, an electronic eye was used to distinguish the degree of milling of the rice. Among the 4,096 color codes of the electronic eye, 28 color codes were selected to develop the discriminant of the milling degree. The classification rate by milling degree was 86 %. To verify the developed discriminant, 95 new samples were applied, the discrimination accuracy was an average of 83 % and ranged between 61.4 and 100 % depending on the degree of milling. The correlation coefficient between the milling degree and whiteness was found to be 0.977. The discriminant developed with the electronic eye and whiteness data will be useful as an objective tool to determine the milling degree of rice.
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KEYWORD
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milling degree, discrimination, electronic eye, color codes, whiteness
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