The study of using RGB color sensor to measure the Curcuminiods amount in Turmeric (Curcuma longa Linn.) and Zedoary (Curcuma Zedoarie Rose.) by comparing colors with HSL system

Author

Supannarach, Sarawut ; Thanapatay, Dusit

Author_Institution

Dept. of Electr. Eng., Kasetsart Univ., Bangkok

Volume

1

fYear

2008

fDate

14-17 May 2008

Firstpage

529

Lastpage

532

Abstract

This paper presents the use of RGB color sensor to measure amount of Curcuminoids in Turmeric (Curcuma longa Linn.) and Zedoary (Curcuma Zedoarie Rose.). The measured data of fresh Turmeric sample from the color sensor in HSL (hue saturation lightness) was then compared with amount of Curcuminoids obtained by conventional method of UV-spectrophotometry. The mathematical relationship between these two kinds of data was then generated. The result of the experiment revealed that the amount of Curcuminoids increased when the Turmeric turned orangish yellow and decreased when the Turmeric turned greenish yellow. The analysis result from the color sensor implemented in this research and the conventional UV-spectrophotometry are not significantly different with high reliability 95% (p>0.05) in statistics.

Keywords

agricultural products; brightness; image colour analysis; image sensors; Curcuma Zedoarie Rose; Curcuma longa Linn; Curcuminiods; HSL system; RGB color sensor; Turmeric; Zedoary; hue saturation lightness; Additives; Brightness; Cathode ray tubes; Chemical analysis; Chemical sensors; Color; Displays; Monitoring; Sensor systems; TV; Curcuminiods; HSL; RGB color sensor; Turmeric; UV-Spectrophotometry; Zedoary;

fLanguage

English

Publisher

ieee

Conference_Titel

Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology, 2008. ECTI-CON 2008. 5th International Conference on

Conference_Location

Krabi

Print_ISBN

978-1-4244-2101-5

Electronic_ISBN

978-1-4244-2102-2

Type

conf

DOI

10.1109/ECTICON.2008.4600487

Filename

4600487