糙米储藏过程的品质变化与米粒图像颜色特征参数的关联  

THE RELATIONSHIP OF STORAGE QUALITY VARIATION OF THE BROWN RICE AND THE CHARACTERISTIC PARAMETER OF RICE PICTURE

作　　者：许琳[1] 邹鸿峰[1] 罗小虎[1] 魏西根[1] 刘建伟[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《粮食储藏》2007年第5期35-38,共4页Grain Storage

摘　　要：通过测定不同储藏温度条件下的糙米脂肪酸值,同时用扫描仪采集糙米图像并基于计算机图像处理方法提取图像颜色特征,考察了储藏过程糙米的表面颜色特征参数的变化及其与脂肪酸值的关联。结果表明:用图像处理方法可以检测出糙米储藏过程米粒表面颜色的变化;糙米表面的亮度值随着储藏时间延长和储藏温度提高而增大的趋势最明显;糙米储藏过程的亮度值变化与脂肪酸值增加的趋势基本一致,全部糙米试样两者的相关系数为r=0.81,具有较强的关联性,提示了用图像处理方法及用米粒颜色特征参数表征糙米储藏过程品质变化的有效性和可能性。In this research the fatty acid of the brown rice stored at different temperatures was determined, in the meantime, collecting a brown rice picture with the scanner, calculating and withdrawing the color character of picture with the computer. It showed that the method of using the picture processing can examine the change of the surface color of the stored brown rice. The values of brightness of surface of the brown rice increased with the increase of storage temperature and time;The values of brightness was interrelated very well with the increase of fatty acid, the correlation coefficient r=0.81, and the trend is obvious. It pointed out that the effectivelness and the possibility of imagery processing（the characteristic parameter of rice） showing the storage quality variation of the brown rice.

关 键 词：糙米 储藏 图像处理 亮度值 脂肪酸值 

分 类 号：S379[农业科学—农产品加工]