Quality Evaluation of Hydrothermal Treated Quicker Cooking Scented Rice by Quantification of Quickness of Cooking Time and Mechanical Strength Using Machine Vision

Rice (Oryza sativa L.) together with wheat and maize is one of the most important cereal crops of the world. Hydrothermal treatment is used to be given to the scented rice to produce quicker cooking rice. The quickness in terms of time for cooking for scented cooked rice is then evaluated on the basis of fissures so produced in the form of rings using microscope. In this paper we are proposing a machine vision system and a novel technique for quality evaluation of Hydrothermal treated quicker cooking scented rice by quantification of quickness of cooking time and mechanical strength evaluation based on image processing techniques.