CLASSIFICATION OF THE MATURITY OF TEA LEAVES USING HYPERSPECTRAL IMAGING

Authors

  • Dr.K.Subramanian, Kangkan Talukdar, Mamidi H Varshith, Krtyush Kumar Author

DOI:

https://doi.org/10.48047/943qvg84

Keywords:

Hyperspectral Imaging, HIS in tealeaves

Abstract

Technologies for the food industry to enhance product quality through precise and efficient analysis methods have been driven by advancements in the food industry, which have in turn led to the adoption of cutting edge technologies. HSI, which was first developed for remote sensing, has also been used for food commodity classification because it is a non-invasive technology that can analyze multiple chemical properties at a single time. Black tea production, the tender leaves (bud and first two leaves) must be harvested, but since manual plucking involves mature leaves, the quality of the product is reduced. A machine learning based classification model using hyperspectral imaging to identify tender tea leaves is presented in this research with the aim of improving productivity and minimizing plucking errors. 

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References

“Benelli, A., Cevoli, C., & Fabbri, A. (2020). In-field hyperspectral imaging: An overview on the ground based applications in agriculture. Journal of

Agricultural Engineering, 51(3), 129-139.” “ElMasry, G., & Sun, D. W. (2010). Principles of hyperspectral imaging technology. In Hyperspectral

imaging for food quality analysis and control (pp. 343). Academic Press.”

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Published

2024-12-01

How to Cite

CLASSIFICATION OF THE MATURITY OF TEA LEAVES USING HYPERSPECTRAL IMAGING (Dr.K.Subramanian, Kangkan Talukdar, Mamidi H Varshith, Krtyush Kumar , Trans.). (2024). Cuestiones De Fisioterapia, 53(03), 3197-3204. https://doi.org/10.48047/943qvg84