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Abstract
Optimizing the Correlation between percentage of the Oil Content in palm oil fruit lets and Digital Number of Images System
Saad A.Abbas*1, Abdul Rashid Shariff2, Halim Shah1, Thomas Choong1. Fakhrul-Razi Ahmadun1
1 Chemical and Environment Engineering Department.
2 Agriculture and Bioprocess Engineering Department.
Faculty of Engineering, University Putra Malaysia
*University Putra Malaysia,
Serdang Darul Ehsan, Selangor, Malaysia, P. O Box: 43000
E-mail: saadamir9@hotmail.com
Abstract
The used of digital image processing to estimate oil content in palm oil fruit, is a technique might help to monitor the
quality of palm oil bunches inter the mill. This technique might reduce the losses due to the traditional procedure of
dealing with the processing of palm oil fruitlets including harvesting, as it is known that the higher amount of oil
produced, the better profit value can be obtained. Five categories of fruit were involved in this research, fresh, 10 minutes
pre heated, 20 minutes pre heated and 30 minutes pre heated and sterilised fruit. Images were taken to the fruit for each
category after treatment, and converted to digital number (DN) values of the three bands, red, green and blue; ‘RGB’ to find
the possible correlation with oil content. For fresh fruit category the best correlation result came from the blue band
regression value R2 of 0.5886. For the Pre-treated fruit, firstly for 10 minutes, the highest correlation is
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