| dc.creator | PIPOC 2007 International Palm Oil Congress Palm oil: Empowering change | |
| dc.creator | Abdul Rashid Mohamed Shariff | |
| dc.creator | Ahmad Fikri Abdullah | |
| dc.creator | Chin Ket Shung | |
| dc.creator | Laili Nordin | |
| dc.creator | Mohamad Radzali Mispan | |
| dc.creator | Rohaya Mohamed Halim | |
| dc.creator | Shattri Mansor | |
| dc.creator | Malaysian Palm Oil Board, MPOB | |
| dc.date | 2007. | |
| dc.description | This research investigates the correlation between Free Fatty Acid (FFA) in the oil palm fruit against the color of the palm fruit. The colors red, green and blue (RGB) of palm oil fruits were investigated by using the images acquired by digital camera. These images were captured from three directions: side, top and bottom of the fruits, using proper distance, angle and lighting. The chemical analysis was done to determine the amount of the FFA in the palm oil fruits for a six-day period. The RGB value was calculated by analyzing the color of the oil palm fruit image. The values of the RGB are compared with the corresponding FFA values of the palm oil fruits. Best correlation was obtained for images of ripe fruits, with the top view of the fruits, which had a correlation R2 of 0.966, using the red band. For over ripe oil palm fruits, with top view, a correlation, R2 of 0.902, using the blue band was the best results obtained. These early results are highly significant as with further research, this technique can be refined as a basis of replacing conventional chemical based techniques that are time consuming for determining FFA in oil palm fruits. | |
| dc.description | Incluye referencias bibliográficas. | |
| dc.description | This research investigates the correlation between Free Fatty Acid (FFA) in the oil palm fruit against the color of the palm fruit. The colors red, green and blue (RGB) of palm oil fruits were investigated by using the images acquired by digital camera. These images were captured from three directions: side, top and bottom of the fruits, using proper distance, angle and lighting. The chemical analysis was done to determine the amount of the FFA in the palm oil fruits for a six-day period. The RGB value was calculated by analyzing the color of the oil palm fruit image. The values of the RGB are compared with the corresponding FFA values of the palm oil fruits. Best correlation was obtained for images of ripe fruits, with the top view of the fruits, which had a correlation R2 of 0.966, using the red band. For over ripe oil palm fruits, with top view, a correlation, R2 of 0.902, using the blue band was the best results obtained. These early results are highly significant as with further research, this technique can be refined as a basis of replacing conventional chemical based techniques that are time consuming for determining FFA in oil palm fruits. | |
| dc.language | ng | |
| dc.publisher | Kuala Lumpur : MPOB, | |
| dc.subject | Agricultura de precisión. | |
| dc.subject | Palma de aceite | |
| dc.title | Estimation of Free Fatty Acid (FFA) in the oil palm fruit using imaging technique. | |
| dc.type | text | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=20582 | |
