PROGRAMMING OPTICAL SENSORS TO INCREASE PERFORMANCE OF OLIVE SORTING SYSTEM

Roxana Mihaela BABANATIS-MERCE, Theoharis BABANATSAS, Dan Ovidiu GLAVAN, Raul MIRCEA, Andreea Ioana GLAVAN, Adina BUCEVSCHI, Marcello Calvete GASPAR

Abstract


Sorting is an essential task in the fruit industry, where ripeness is a crucial factor in the quality of fruits or products. In the olive industry, we have two essential products, olive oil, and table olives, which depend on olive quality. This paper describes a study on the empiric determination of olives colour to increase the performance of an automatic sorting machine that uses colour sensors to determine the colour of detected olives. For this study, we use a sample of 100 black olives and 100 green olives from one olive orchard. Using a spectrophotometer, we have taken three samples for each olive class to determine the correct spectrum for black and green olive. 

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References


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