Automatic Fruit Sorting and

Grading System Using

Arduino

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 INDEX

NO. Paraments Page no.

1 Abstract 3

2 Introduction 4

3 Literature Survey 5

4 Fundamentals of Computer Vision 7

5 Block Diagram Description 9

6 Propose System Flow Diagram 10

7 Advantages 11

8 References 12

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Abstract

The design, development and performance evaluation of the automated fruit sorting machine was
carried out using an embedded system (Arduino based) to serve as a time saving, low energy
consuming and cost-effective alternative for sorting and grading fruit for both home and
commercial applications. The device is constructed to sort different varieties of fruit, which
includes mango, orange, lemon, dual (abloom or African star apple), apple, tomato etc. Sorting is
carried out based on the difference in the wavelength of the color of a ripe fruit to that of an
unripe or defective. This are made possible by the use of color detection module, an open-source
operating system inters faced with an android remote application and a mechanical system. In the
end, the test result shows that the machine system has a 90% ac- curacy for sorting fruits that a at
is either ripe or unripe/defective. Hence, this paper will provide the needed guidance for color
error detection fruit sorting and play a significant role in quality assurance and
process automation

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1. Introduction:

With increased expectations for food products of high quality and safety standards, the need for
accurate, fast and objective quality determination of these characteristics in food products
continues to grow. Computer vision provides one alternative for an automated, non-destructive
and cost-effective technique to accomplish these requirements. This inspection approach based on
image analysis and processing has found a variety of different applications in the food industry.
Considerable research has highlighted its potential for the inspection and grading of fruits and
vegetables. Computer vision has been successfully adopted for the quality analysis of meat and
fish, pizza, cheese, and bread. Likewise grain quality and characteristics have been examined by
this technique. This paper presents the significant elements of a computer vision system and
emphasizes the important aspects of the image processing technique coupled with a review of the
most recent developments throughout the food industry.
The basis of quality assessment is often subjective with attributes such as appearance, smell,
texture, and flavor, frequently examined by human inspectors. Together with the high labor costs,
inconsistency and variability associated with human inspection accentuates the need for objective
measurements systems. Recently automatic inspection systems, mainly based on camera––
computer technology have been investigated for the sensory analysis of agricultural and food
products.
External quality is considered of paramount importance in the marketing and sale of fruits. The
appearance i.e., size, shape, colour and presence of blemishes influences consumer perceptions
and therefore determines the level of acceptability prior to purchase. The consumer also
associates desirable internal quality characteristics with a certain external appearance.

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2. Literature review

The paper presents the recent development and application of image analysis and computer
machine vision in sorting of agricultural materials and products in the food industries. Basic
concepts and technologies associated with computer vision, a tool used in image analysis and
automated sorting are highlighted.
For the ever-increasing population, losses in handling and processing and the increased
expectation of food products of high quality and safety standards, there is need for the growth of
accurate, fast and objective quality determination of the characteristics of food and agricultural
products. Computer vision and image analysis, are non-destructive and cost-effective technique
for sorting agricultural products during handling processes and commercial purposes. Different
approaches based on image analysis and processing identified are related to variety of
applications in food and agricultural products. Suggestions were made on the ways of adapting
the growing trends to agricultural and food industries in Nigeria.

The aim of this study was to evaluate the suitability of a computerized image analysis technique
in order to measure the amount and distribution of the most important visual aspects of pierogi:
colour components (L*, a* and b*) and texture parameters (energy, entropy, contrast and
homogeneity). Results showed the increase of the frying temperature produced a decrease in L*
values and an increase in a* and b* values. Similarly, comparing the frying time effect on colour
for each considered temperature, the tendency was a decrease in L* and an increase in a* and b*
values, prolonging frying times. The changes of texture parameters of pierogi by frying time and
temperature were not significant (P>0.05).
Pierogi is a generic word for individual-sized baked or fried buns stuffed with a variety of
fillings. Pierogi is half circular dumplings of unleavened dough and often glazed with egg to
produce the common golden colour. They may contain sweet-based fillings such as stewed or
fresh fruit (apples, cherries, apricots, chopped lemon, etc), jam or cottage cheese; a vegetable
filling (mashed potatoes, mushrooms, onions and egg, cabbage); meat or fish; an oatmeal filling
mixed with meat or giblets. The buns may be plain and stuffed with the filling, or else be made in
a free-form style with strips of dough decoratively encasing the filling. The pierogi dough is
circle and made from flour, salt, dry yeast, vegetable oil and sugar. For preparation of pierogi the
filling is placed in the middle of dough and the dough folded over to form a half circle. Then
pierogi are fried in hot oil which critically influence the mechanical, structural and sensorial
properties of the pierogi

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Thirty-six tumbled samples from triceps brachii (beef) were water-immersion cooked and cooled
by vacuum, air blast, and cold room cooling. A computer vision system was set up to obtain
mages of the samples. Colour features including the mean and the standard deviation in two
colour spaces, Red, Green, Blue (RGB) and Hue, Saturation, Intensity (HIS) were extracted.
Moisture content of the samples was determined by chemical analysis. A partial least square
regression (PLSR) model and a neural network (NN) model were proposed for correlating the
colour to the moisture content of the beef joints. Correlation coefficients (r2) of the models were
0.56 (PLSR) and 0.75 (NN). A stepwise selection together with the analysis of the regression
coefficients of the PLSR model both showed that among the 12 colour features analysed,
saturation was the one that had the largest contribution to the results of the prediction model.
However, only saturation itself was not sufficient for establishing the correlation between meat
colour and its moisture content.

The paper presents the recent development and application of image analysis and computer vision
system in quality evaluation of products in the field of agricultural and food. It is very much
essential to through light on basic concepts and technologies associated with computer vision
system, a tool used in image analysis and automated sorting and grading is highlighted. In India
the ever-increasing population, losses in handling and processing and the increased expectation of
food products of high quality and safety standards, there is a need for the growth of accurate, fast
and objective quality determination of food and agricultural products.
Computer vision is a rapid, economic, consistent and objective inspection technique, which has
expanded into many diverse industries. Its speed and accuracy satisfy ever increasing production
and quality requirements, hence aiding in the development of totally automated processes. This
non-destructive method of inspection has found applications in the agricultural and food industry,
including the inspection of quality and grading of fruit and vegetable. It has also been used
successfully in the analysis of grain characteristics and in the evaluation of foods such as potato
chips, meats, cheese and pizza. This paper reviews the progress of computer vision in the
agricultural and food field then explores different possible areas of research having a wider scope
to enhance the existing algorithms to meet the todays challenges.

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3. Fundamentals of computer vision
Computer vision has experienced growth with its applications expanding in diverse fields:
medical diagnostic imaging; factory automation; remote sensing; forensics; autonomous vehicle
and robot guidance. Computer vision is the construction of explicit and meaningful descriptions
of physical objects from images.
Images are acquired with a physical image sensor and dedicated computing hardware and
software are used to analyze the images with the objective of performing a predefined visual task.

 3.1 Hardware
A computer vision system generally consists of five basic components: illumination, a camera, an
image capture board (frame grabber or digitizer), computer hardware and software.

Fig. Components of a computer vision system model

 3.2 Image processing and analysis

Image processing involves a series of image operations that enhance the quality of an image in
order to remove defects such as geometric distortion, improper focus, repetitive noise, non-
uniform lighting and camera motion. Image analysis is the process of distinguishing the objects
(regions of interest) from the background and producing quantitative information, which is used
in the subsequent control systems for decision making. Image processing/analysis involves a
series of steps, which can be broadly divided into three levels: low level processing, intermediate
level processing and high-level processing.

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 Fig. Different levels in the image processing process

 3.3 Applications
Computer vision systems are being used increasingly in the food industry for quality assurance
purposes. The system offers the potential to automate manual grading practices thus standardizing
techniques and eliminating tedious human inspection tasks. Computer vision has proven
successful for the objective, online measurement of several food products with applications
ranging from routine inspection to the complex vision guided robotic control.

 Bakery products
 Meat and fish
 Vegetables
 Fruit
 Prepared consumer foods
 Grain
 Food container inspection
 Monitoring of dry sugar granules and powders

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4. Block Diagram Description

Figure 3.1 Block diagram of apple grading system model

The system includes the capturing, processing, analyzing & sorting images, facilitating
the objective and nondestructive assessment of visual quality characteristics in fruit
products. First camera capture the image of apple then captured apple image send to
computer for the purpose of analyzing using Matlab. Using Matlab calculate area & size
of that captured apple image. The captured apple image can be compare with stored
database and if match with database it will be selected for further process and sort the
apples grade wise (Grade A or Grade B or Grade C) otherwise it will not selected.
A roller conveyor belt is built to hold and move apples in up to one lane. All apple
samples are manually placed on the conveyer belt with a random orientation. The apples
are rotating and moving when they pass through the field of view of the camera. The
surface of each apple can be covered by the camera during the apple rotation. A drive
controller, speed controller & dc motors are connected with PIC microcontroller that
provides precise timing signals for both on-line mechanical and electrical synchronization
for the grading purpose.

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5. Propose system flow diagram

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6. Advantages

 Cost Saving
 Improved Quality
- Improved quality can be achieved by using vendors with more expertise and more
specialized processes.
 Customer Satisfaction
-The advantage of having a vendor contract is they are bound to certain levels of service
and quality

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7. References:

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Prentice-Hall.
5. Barni, M., Cappellini, V., & Mecocci, A. (1997). Colour based detection of defects on chicken
meat. Image and Vision Computing, 15, 549–556.
6. Basset, O., Buquet, B., Abouelkaram, S., Delachartre, P., & Culioli, J.(2000). Application of
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7. Batchelor, M. M., & Searcy, S. W. (1989). Computer vision determinationof stem/root joint on
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(1994). Grading of mushrooms using a machine vision system. Transactions of the ASAE, 37(5),
1671–1677.
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