Design and Fabrication of Egg Quality Assessment System Based on Image Processing

Eggs are a nutritious and important food in human daily diet, which is considered as protein source of food. The most acceptable index for evaluating egg quality Haugh unit with two factors, i.e. the weight intact height broken egg’s albumin. Hauge has three classification: firm (higher than 72), reasonably weak (less 60). Average results on first, fourth, eighth, twelfth, sixteenth days (five eggs each step) were 113.39, 91.47, 74.56, 72.04, 64.14 respectively. On fourth eighth days, but decreases next days. This research aims to sort healthy from others swell rate sorting.