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

Abstract

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