Measurements of malt attributes by machine vision

Kshitiz K. Krishna; Shahab Sokhansanj; Hugh C. Wood; Philip W. Winter

doi:10.1117/12.336877

14 January 1999 Measurements of malt attributes by machine vision

Kshitiz K. Krishna, Shahab Sokhansanj, Hugh C. Wood, Philip W. Winter

Proceedings Volume 3543, Precision Agriculture and Biological Quality; (1999) https://doi.org/10.1117/12.336877
Event: Photonics East (ISAM, VVDC, IEMB), 1998, Boston, MA, United States

Abstract

To make malt, barley kernels are moistened to a moisture content of about 0.79, germinated and then kilned. Experienced maltsters control the process parameters to achieve a certain desired quality. Barley malt is commercially dried for a large moisture reduction from 0.79 to 0.02 resulting in its chemical constituents and physical characteristics. This paper addresses attributes of malt measured by machine vision. The paper explains the hardware and software for capturing the visual attributes/morphological features of malt at several moisture contents during drying. The measured data and the source of variations in the data are discussed.

Citation Download Citation

Kshitiz K. Krishna, Shahab Sokhansanj, Hugh C. Wood, and Philip W. Winter "Measurements of malt attributes by machine vision", Proc. SPIE 3543, Precision Agriculture and Biological Quality, (14 January 1999); https://doi.org/10.1117/12.336877

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