Analysis of Rice Ageing Process Using Fuzzy and Graph Cut

Rice botanically belongs to Oryza sativa L. of Gramineae family. Rice is the significant principal foods for almost majority of the world’s population and impacts the livelihood and economy of many billion people. Though there are many well established techniques such as electronic devices, sensors, biosensors or high end instruments to study the different chemical components, sample preparation, specificity, sensitivity, accuracy and reusable issues. In order to overcome such issues, an alternate technique or method need to be developed which can replace the human intervention to avoid the experimental errors through analyzing the surface structure rather than the chemical method. Among the different changes that occurred during the ageing process, internal structure is also an important phenomenon because of the starch modification with several factors like temperature, moisture content and storage period. Hence, the objective of the study concentrates on the analyzing the structural changes to assess the age of rice through fuzzy and graph cut segmentation technique.