Microsoft Word - kavi cumin

The Indian spice industry by and large is primitive yet. Screen cleaner and dust removing are the only operations which are being done alone in the industry. Quality assessment of spices is a very big challenge since time immemorial. In addition to inherent and hygienic features quality depends on its physical appearance, moisture content, composition which may be reflected by taste and smell too. Human sensory panel generally assess quality and such process is time consuming, unreliable and non reproducible. There is a need for some non invasive quality testing methodologies. This paper proposes a new method for counting the number of Cuminum cyminum L (cumin seeds)with long pedestals as well as foreign elements using machine vision non destructive technique based on combined measurements.