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FRUIT QUALITY TESTING
Submitted by
RISHI KUMAR
RAUSHAN KUMAR
RAMKRISHNA KUMAR
In partial fulfilment of the award for
Bachelor of Engineering
(Electronics & Communication Engineering)
NORTH MAHARASHTRA UNIVERSITY, JALGAON
Department of Electronics & Communication Engineering
SHRI SANT GADGE BABA
COLLEGE OF ENGINEERING & TECHNOLOGY, BHUSAWAL
CERTIFICATE
This is to certify that the project entitled “Fruit Quality Testing” which is being submitted
herewith for the award of the „Degree of Bachelor of Engineering‟ in „Electronics &
Communication Engineering‟ of North Maharashtra University, Jalgaon. This is the result of
the original research work and contribution by ‘Rishi Kumar, Raushan Kumar, and
Ramkrishna Kumar’ under my supervision and guidance. The work embodied in this report has
not formed earlier for the basis of the award of any degree of compatible certificate or similar
title of this for any other examining body of university to the best of knowledge and belief.
Place: BHUSAWAL
Date:
MR. S.D. Gupta Prof. G. A. Kulkarni
Head QA & FS, Department Guide & Head of the Department
Jain Food Processing Plant Jalgaon
MR. A. A. Naik
Incharge QA&FS, Department
Jain Food Processing Plant Jalgaon
Dr. R. P. Singh
Principal
Contents
CHAPTERS PAGE
I List of Abbreviations. i
II List of Figures. i
III List of Tables. iii
1. INTRODUCTION. 1
1.1. Introduction. 1
1.2. Fruit Testing. 1
1.3. Motivation. 3
1.4.Objective. 3
1.4.1 Processing Planning. 4
1.5. Choice of Processing Technologies For Developing
Countries.
6
1.6. Fruit And Vegetables Global Marketing View . 8
1.7. Reasons of Fruit Decay. 8
1.7.1. Enzyme Changes. 8
1.7.2. Chemical Changes. 9
1.7.3. Colour Changes. 9
1.7.4. Flavour Changes. 10
1.7.5. Biological Changes. 12
2. LITERATURE SURVEY. 16
2.1. Why Fruits Quality Ckeck. 16
3. SYSTEME DESIGN. 26
3. 1. Block Diagram And Description. 26
3.1.1. IR Sensor Unit. 27
3.1.2. Load Cell Unit. 27
3.1.3. LCD Display Unit. 27
3.1.4. PC Unit. 27
3.1.5. DC Motor Unit. 27
3.2. Circuit Diagram. 28
3.3. Circuit Diagram Explanation. 29
3.3.1. Power supply. 29
3.4. Pin Description of Microcontroller89s52. 31
3.4.1 Reset Circuit. 32
3.4.2. Crystal Circuit. 33
3.5. ADC AND MUX Interface. 36
3.5.1. ADC 0804. 37
3.6. LCD Section. 39
3.6.1. LCD has 2 power sources. 39
3.6.2. LCD Data and Control Lines. 40
3.6.3. LCD pin description. 42
3.6.4. Operational Overview. 42
3.6.5. 8-bit interface. 50
3.6.6. Character Set. 50
3.6.7. Rs 232 Interface With 89S52. 53
3.6.8. Dual Charge-Pump Voltage Converter. 54
3.7. RS –232. 55
3.8.1. IR Obstacle Section. 57
3.8.2. IR Obstacle Section (Fruit Detection Section). 57
3.9 Specification of Project. 58
3.10 Layout And Ckt Design on PCB. 59
3.10.1 Mirror View of PCB Layout. 60
3.10.2 Layout Explanation. 61
3.11 PCB Layout and Artwork. 62
3.11.1 Layout. 62
3.11.2 Layout Methodology. 62
3.11.3 Art Work. 63
3.12 Component List. 64
4. SOFTWARE IMPLEMENTATION. 66
4.1 Program For Image Processing of Fruit. 66
4.2 Programs For LCD, Serial Communication
And DC motor.
76
5. PERFORMANCE AND ANALYSIS. 81
6. INDUSTRY INTERACTION. 84
6.1. 1st Day of Training 84
6.2. 2nd
Day of Training. 88
6.3. 3rd
, 4th
And 5th
Day of Training. 90
6.4. 6th
Day of Training Demonstration of project
in industry.
93
7. CONCLUSION. 94
7.1. Future Scope. 95
7.2. Further Implementation. 95
7.3. Application. 95
References.
Acknowledgment.
i
Lists of Abbreviations
MT Magness– Taylor
MRI Magnetic Resonance Imaging
FQ Fruit Quality
NIR Near Infra-Red
IR Infra-Red
LCD Liquid Crystal Display
PC Personal Computer
FAO Food Association And Organization
SSC Soluble Solids Content
ADC Analog To Digital Converter
MUX Multiplexer
TTL Transistor Transistor Logic
PCB Printed Circuit Board
MATLAB Matrix Laboratory
DDRAM Display Data RAM
CGRAM Character Generator RAM
ii
Lists of Figures
Figure Name of figure Page
1.1 Fruit And Vegetables - Global Marketing View 8
2.1 Lcd Digital Bench Model 21
2.2 Hand-Held Model With Scale For Temperature
Correction
21
2.3 Methods For Fruit Splicing For Testing. 25
3.1 Block Diagram Of Project 26
3.2 Basic Circuit Setup For Control The Whole System 28
3.3 Regulated Power Supply 29
3.4 89S52 Μc 31
3.5 Reset Circuit Rc Circuit Connection 32
3.6 Crystal Circuit And Machine Cycle Wave 33
3.7 Adc 0804 3.7
3.8 LCD Circuit Diagram 39
3.9 Busy Flag Testing 50
3.10 ASCII Character Set And Code 50
3.11 Rs 232 Interface With 89s52 53
3.12 Dual Charge-Pump Voltage Converter 54
3.13 RS –232 Chips Is Used To Interface Microcontroller
To PC
56
3.14 IR Obstacle Section Circuit 57
3.15 IR Obstacle Section: (Fruit Detection Section) 58
3.16 Mirror View Of PCB Layout 60
3.17 Layout Explanation 61
4.1 Clear View Of Fruit Detection Model 81
4.2 Mat Lab Windows View 82
6.1 Bunch Of Raw Banana 85
6.2 Color Of Pulp On Hunter Scale 90
iii
Lists of Tables
Table Name of tables Page no.
1.1 Fruit and Vegetable World
Production, 1991.
17
2.1 Different method of fruit
quality checking.
24
3.1. Pin assignment for > 80
character displays
41
3.2 HD44780 instruction set 48
3.3 Bit names 49
3.4 DD RAM 51
3.5 CG RAM 51
3.6 CG ROM 52
3.7 Component List 65
5.1 Fruit Tested Value and Status 83
6.1 Physical Characteristic of
Banana pulp
86
6.2 Physical Characteristics of
Guava Pulp
88
1. INTRODUCTION
1.1 INTRODUCTION
The main objective of our project is to check fruit and vegetable quality to supply
wholesome, safe, nutritious and acceptable food to consumers throughout the year.
Today the world is growing at a very fast rate. There has been much advancement in the
field of food and fruit exports. Fruit and food quality testing has become a very important
factor in all the above mentioned fields. Such as in the field of agriculture food (fruits,
vegetables, etc. . .)
In developing countries agriculture is the mainstay of the economy. As such, it
should be no surprise that agricultural industries and related activities can account for a
considerable proportion of their output. Of the various types of activities that can be
termed as agriculturally based, fruit and vegetable processing and quality check are
among the most important.[1]
Both established and planned fruit and vegetable processing projects aim at
solving a very clearly identified quality check problem. This is that due to insufficient
demand, weak infrastructure, poor transportation and perishable nature of the crops, the
grower sustains substantial losses. During the post-harvest glut, the loss is considerable
and often some of the produce has to be fed to animals or allowed to rot.
Even established fruit and vegetable canning factories or small/medium scale processing
centers suffer huge loss due to erratic supplies. The grower may like to sell his produce in
the open market directly to the consumer, or the produce may not be of high enough
quality to process even though it might be good enough for the table. This means that
processing capacities will be seriously underexploited.
1.2 FRUIT TESTING
In expanding the globalization of fresh produce market, UN ECE has drawn
standards for fresh fruits and vegetables E.91.II.E.42, which every product in the market
has to comply with.
The properties of the product which could be standardized are based on the
magnitude which can be measured such as size, shape, presence and size of external
damages.
2
Some other properties which may be included are based on the subjective
assessment such as color and its distribution and also occurrence of off-shape.
On the contrary, this regulation does not include properties which cannot be
measured with definite procedure. As a result, it is common that this situation has led the
fresh produce market to a point where many fruits and vegetables do not satisfy the
consumer’s quality expectations. Therefore, growers and distributors are now developing
the company specifications which ahead of the legal quality, summarizing the relevant
intrinsic properties that the consumer will accept: such as firmness, sugar and acid
contents, aromas (juice content has been established as a comparatively standard
measurement) also Vitamins [1].
Fruit products are commonly produced by small scale rural producers as the
technologies are relatively simple and producers are often close to the source of supply.
The main quality factors associated with fruit products are the characteristic flavor and
color of the fruit, the absence of contamination, and in some products, a characteristic
texture. However few quality characteristics of fruit products can be measured objectively
and fewer still can be measured by machines. Therefore reliance should be placed on
subjective assessment by operators and the more operators that examine the raw
materials, ingredients, process and product, the greater will be the level of control.
The term quality implies the degree of excellence of a product or its suitability for
a particular use. Quality is a human construct comprising many properties or
characteristics. Quality of produce encompasses sensory properties (appearance, texture,
taste and aroma), nutritive values, chemical constituents, mechanical properties,
functional properties and defects. Shewfelt (1999) points out that quality is often defined
from either a product orientation or a consumer orientation.
However, I personally have difficulty divorcing the two viewpoints and tend to
think in terms of instrumental or sensory measurements of quality attributes that combine
to provide an estimate of customer acceptability.
Of course, one must always remember that there is more than one customer in the
marketing chain. The next person or institution in the following chain can be considered a
customer by the previous one: grower, packer, and distributor and: or wholesaler, retailer,
produce manager, shelf stocker, shopper, and finally the ultimate consumer who actually
eats the product. Each passes judgment, and each has its own set of quality or
acceptability criteria, often biased by personal expectations and preferences. The
component attributes of quality vary with context. [2]
3
The choice of what to measure, how to measure it, and what values are acceptable
are determined by the person or institution requiring the measurement, with consideration
of the intended use of the product and of the measurement, available technology,
economics and often tradition. For grades and standards of a product, the definition of
quality is formalized and institutionalized so it has the same meaning for everyone using
it. Shewfelt (1999) suggests that the combination of characteristics of the product itself be
termed quality and that the consumer’s perception and response to those characteristics be
referred to as acceptability. The dictionary definition of quality encompasses both
concepts (Webster’s; Neufeldt, 1988).
1.3 MOTIVATION
As we all know there has been a very huge demand of fruit consumption over the past
few years. Due to the heavy demand the supply is many times in shortage. Since the fruit
falls under bio-degradable it very much necessary to check the quality of the fruits before
selling. The main motivation behind this project is to check the quality of the fruits before
they can be sent to the markets. The main reasons and motivation behind this project is to
assess the fruit quality in time with high efficiency and quick time so that the fruits can be
selled in the markets without much delay.
1.4 OUR OBJECTIVE
Practically any fruit and vegetable can be processed, but some important factors which
determine whether it is worthwhile are:
a. The Shape for a particular fruit or vegetable in the processed form.
b. The Size for a particular fruit or vegetable.
c. Weight of the fruit or vegetable.
d. Colour of the fruit in R, G, and B parameters.
For example, a particular variety of fruit which may be excellent to eat fresh is not
necessarily good for processing. Processing requires frequent handling, high temperature
and pressure. Many of the ordinary table varieties of tomatoes, for instance, are not
suitable for storage or other processed products. A particular mango or pineapple may be
very tasty eaten fresh, but when it goes to the processing Centre it may fail to stand up to
the processing requirements due to variations in its quality, size, maturity, variety and so
on.
4
Even when a variety can be processed, it is not suitable unless large and regular
supplies are made available. An important processing Centre or a factory cannot be
planned the availability and the quality check can be done on a large scale; although it can
take care of the costs it will not run economically unless regular supplies are guaranteed.
To overcome the above constrains we have come up with the Idea of Fruit Quality
management system .In our project we are planning to develop a mechanized system
which can check the quality of the fruits and vegetables with a very short span of time.
The main objective is to determine quality of fruit by its shape, size and weight and
primary color parameter .The main Emphasis is to do the quality check with a short span
of time so that maximum number of fruits can be scrutinized for quality in minimum
amount of time.[3]
1.4.1 Processing Planning
The secret of a well-planned fruit and vegetable processing Centre is that it must
be designed to operate for as many months of the year as possible. This means the
facilities, the buildings, the material handling and the equipment itself must be inter-
linked and coordinated properly to allow as many products as possible to be handled at
the same time, and yet the equipment must be versatile enough to be able to handle many
products without major alterations.
A typical processing Centre or factory should process four or five types of fruits
harvested at different times of the year and two or three vegetables. This processing unit
must also be capable of handling dried/dehydrated finished products, juices, pickles,
tomato juice, ketchup and paste, jams, jellies and marmalades, semi-processed fruit
products.
Advanced planning is necessary to process a large range of products in varied
weather and temperature conditions, each requiring a special set of manufacturing and
packaging formulae. The end result of the efforts should be a well-managed processing
unit with lower initial investment.
A unit which is sensibly laid out and where one requirement co-relates to another,
with a sound costing analysis, leads to an integrated operation.
Instead of over-sophisticated machinery, a sensible simple processing unit may be
required when planned production is not very large and is geared mainly to meet the
demand of the domestic market.
Location
5
The basic objective is to choose the location which minimizes the average
production cost, including transport and handling.
It is an advantage, all other things being equal, to locate a processing unit near the fresh
raw material supply.[3]
It is a necessity for proper handling of the perishable raw materials; it allows the
processing unit to allow the product to reach its best stage of maturation and lessens
injury from handling and deterioration from changes during long transportation after
harvesting.
An adequate supply of good water, availability of manpower, proximity to rail or
road transport facilities and adequate markets are other important requirements.
Processing systems
Small-Scale Processing: This is done by small-scale farmers for personal
subsistence or for sale in nearby markets. In this system, processing requires little
investment: however, it is time consuming and tedious. Until recently, small-scale
processing satisfied the needs of rural and urban populations. However, with the
rising rates of population and urbanization growth and their more diversified food
demands, there is need for more processed and diversified types of food.
Intermediate-Scale Processing: In this scale of processing, a group of small-
scale processors pool their resources. This can also be done by individuals.
Processing is based on the technology used by small-scale processors with
differences in the type and capacity of equipment used. The raw materials are
usually grown by the processors themselves or are purchased on contract from
other farmers. These operations are usually located on the production site of in
order to assure raw materials availability and reduce cost of transport. This system
of processing can provide quantities of processed products to urban areas.
Large-Scale Processing: Processing in this system is highly mechanized and
requires a substantial supply of raw materials for economical operation. This
system requires a large capital investment and high technical and managerial
skills. Because of the high demand for foods in recent years many large-scale
factories were established in developing countries. Some succeeded, but the
majority failed, especially in West Africa. Most of the failures were related to
high labor inputs and relatively high cost, lack of managerial skills, high cost and
supply instability of raw materials and changing governmental policies.
6
Perhaps the most important reason for failure was lack of adequate quantity and
regularity of raw material supply to factories. Despite the failure of these commercial
operations, they should be able to succeed with better planning and management, along
with the undertaking of more in-depth feasibility studies.
It can be concluded that all three types of processing systems have a place in
developing countries to complement crop production to meet food demand. Historically,
however, small and intermediate scale processing proved to be more successful than
large-scale processing in developing countries.[6]
1.5 CHOICE OF PROCESSING TECHNOLOGIES FOR
DEVELOPING COUNTRIES
Food and agriculture organization(FAO) maintains (in FAO, 1992c), that the basis for
choosing a processing technology for developing countries ought to be to combine labor,
material resources and capital so that not only the type and quantity of goods and services
produced are taken into account, but also the distribution of their benefits and the
prospects of overall growth. These should include.
Increasing farmer/artisan income by the full utilization of available indigenous
raw material and local manufacturing of part or all processing equipment;
Cutting production costs by better utilization of local natural resources (solar
energy) and reducing transport costs.
Generating and distributing income by decentralizing processing activities and
involving different beneficiaries in processing activities (investors, newly
employed, farmers and small-scale industry);
Maximizing national output by reducing capital expenditure and royalty
payments, more effectively developing balance-of-payments deficits through
minimizing imports (equipment, packing material, additives), and maximizing
export-oriented production.
Maximizing availability of consumer goods by maximization of high-quality,
standard processed produce for internal and export markets, reducing post-
harvest losses, giving added value to indigenous crops and increasing the
volume and quality of agricultural output.
7
Knowledge and control of the means of production, local manufacturing of
processing equipment and development of appropriate/new technologies and more
suitable raw material for processing must all be better researched.
Decentralization of activities must be maintained and coordinated. The introduction of
more sophisticated processing equipment and packaging material must be subordinated to
internal and export marketing references.
Choosing a technology solely to maximize profits can actually work against true
development. Choice should also be based on a solid, long-term market opportunity to
ensure viability.[9]
8
1.6 FRUIT AND VEGETABLES - GLOBAL MARKETING VIEW
Fig 1.1 FRUIT AND VEGETABLES - GLOBAL MARKETING VIEW
1.7 REASONS OF FRUIT DECAY
1.7.1 Enzyme Changes
Enzymes which are endogenous to plant tissues can have undesirable or desirable
consequences. Examples involving endogenous enzymes include
a) The post-harvest senescence and spoilage of fruit and vegetables;
b) Oxidation of phenolic substances in plant tissues by phenols (leading to browning);
c) Sugar - starch conversion in plant tissues by amylases; [4]
d) Post-harvest demethylation of pectic substances in plant tissues (leading to softening of
plant tissues during ripening, and firming of plant tissues during processing).
The major factors useful in controlling enzyme activity are: temperature, water activity,
pH, chemicals which can inhibit enzyme action, alteration of substrates, alteration of
products and pre-processing control.
9
1.7.2 Chemical Changes
(A) Sensory Quality
The two major chemical changes which occur during the processing and storage
of foods and lead to a deterioration in sensory quality are lipid oxidation and non-
enzymatic browning. Chemical reactions are also responsible for changes in the colour
and flavour of foods during processing and storage.
Lipid oxidation rate and course of reaction is influenced by light, local oxygen
concentration, high temperature, the presence of catalysts (generally transition metals
such as iron and copper) and water activity. Control of these factors can significantly
reduce the extent of lipid oxidation in foods.
Non-enzymes browning is one of the major causes of deterioration which occurs
during storage of dried and concentrated foods. The non-enzyme browning, or Mallard
reaction, can be divided into three stages: a) early Mallard reactions which are chemically
well-defined steps without browning; b) advanced Mallard reactions which lead to the
formation of volatile or soluble substances; and c) final Mallard reactions leading to
insoluble brown polymers. [5]
1.7.3 Colour Changes
(a) Chlorophylls.
Almost any type of food processing or storage causes some deterioration of the
chlorophyll pigments.
Phenophytinisation (with consequent formation of a dull olivebrown phenophytin)
is the major change; this reaction is accelerated by heat and is acid catalysed.
Other reactions are also possible. For example, dehydrated products such as green
peas and beans packed in clear glass containers undergo photo-oxidation and loss of
desirable colour.
(b) Anthocyanin
These are a group of more than 150 reddish water-soluble pigments that are very
widespread in the plant kingdom.
The rate of anthocyanin destruction is pH dependent, being greater at higher pH
values. Of interest from a packaging point of view is the ability of some anthocyanin to
form complexes with metals such as Al, Fe, Cu and Sn.
10
These complexes generally result in a change in the colour of the pigment (for example,
red sour cherries react with tin to form a purple complex) and are therefore undesirable.
Since metal packaging materials such as cans could be sources of these metals, they are
usually coated with special organic linings to avoid these undesirable reactions.
Carotenoids. The carotenoids are a group of mainly lipid soluble compounds responsible
for many of the yellow and red colours of plant and animal products. The main cause of
carotenoid degradation in foods is oxidation. The mechanism of oxidation in processed
foods is complex and depends on many factors. The pigments may auto-oxidise by
reaction with atmospheric oxygen at rates dependent on light, heat and the presence of
pro- and antioxidants.
1.7. 4 Flavour Changes
In fruit and vegetables, enzymically generated compounds derived from long-
chain fatty acids play an extremely important role in the formation of characteristic
flavours. In addition, these types of reactions can lead to significant off-flavours.
Enzyme-induced oxidative breakdown of unsaturated fatty acids occurs
extensively in plant tissues and these yield characteristic aromas associated with some
ripening fruits and disrupted tissues.
The permeability of packaging materials is of importance in retaining desirable
volatile components within packages, or in permitting undesirable components to
permeate through the package from the ambient atmosphere.
(a) Nutritional quality.
The four major factors which affect nutrient degradation and can be controlled to
varying extents by packaging are light, oxygen concentration, and temperature and water
activity. However, because of the diverse nature of the various nutrients as well as the
chemical heterogeneity within each class of compounds and the complex interactions of
the above variables, generalizations about nutrient degradation in foods will inevitably be
broad ones.
(b) Vitamins.
Ascorbic acid is the most sensitive vitamin in foods, its stability varying markedly
as a function of environmental conditions such as pH and the concentration of trace metal
ions and oxygen.
11
The nature of the packaging material can significantly affect the stability of
ascorbic acid in foods. The effectiveness of the material as a barrier to moisture and
oxygen as well as the chemical nature of the surface exposed to the food are important
factors. [6]
For example, problems of ascorbic acid instability in aseptically packaged fruit
juices have been encountered because of oxygen permeability of the package and the
oxygen dependence of the ascorbic acid degradation reaction.
Also, because of the preferential oxidation of metallic tin, citrus juices packaged in cans
with a tin contact surface exhibit greater stability of ascorbic acid than those in enamelled
cans or glass containers.
The aerobic and anaerobic degradation reactions of ascorbic acid in reduced-
moisture foods have been shown to be highly sensitive to water activity, the reaction rate
increasing in an exponential fashion over the water activity range of 0.1-0.8.
(e) Physical changes
One major undesirable physical change in food powders is the absorption of
moisture as a consequence of an inadequate barrier provided by the package; this results
in caking. It can occur either as a result of a poor selection of packaging material in the
first place, or failure of the package integrity during storage. In general, moisture
absorption is associated with increased cohesiveness.
Anti-caking agents are very fine powders of an inert chemical substance that are
added to powders with much larger particle size in order to inhibit caking and improve
flow ability. Studies in onion powders showed that at ambient temperature, caking does
not occur at water activities of less than about 0.4.[10]
At higher activities, however, (aw > 0.45) the observed time to caking is inversely
proportional to water activity, and at these levels anti-caking agents are completely
ineffective. It appears that while they reduce inter-particle attraction and interfere with the
continuity of liquid bridges, they are unable to cover moisture sorption sites.
12
1.7.5 Biological Changes
(a) Microbiological.
Micro-organisms can make both desirable and undesirable changes to the quality
of foods depending on whether or not they are introduced as an essential part of the food
preservation process or arise unintentionally and subsequently grow to produce food
spoilage.
The two major groups of micro-organisms found in foods are bacteria and fungi,
the latter consisting of yeasts and moulds. Bacteria are generally the fastest growing, so
that in conditions favourable to both, bacteria will usually outgrow fungi.
Foods are frequently classified on the basis of their stability as non-perishable,
semi-perishable and perishable. For example, hermetically sealed and heat processed (e.g.
canned) foods are generally regarded as non-perishable. However, they may become
perishable under certain circumstances when an opportunity for recontamination is
afforded following processing.
Such an opportunity may arise if the can seams are faulty, or if there is excessive
corrosion resulting in internal gas formation and eventual bursting of the can. Spoilage
may also take place when the canned food is stored at unusually high temperatures:
thermophiles spore-forming bacteria may multiply, causing undesirable changes such as
flat sour spoilage.
Low moisture content foods such as dried fruit and vegetables are classified as
semi-perishable. Frozen foods, though basically perishable, may be classified as semi-
perishable provided that they are properly stored at freezer temperatures.
The majority of foods (e.g. meat and fish, milk, eggs and most fresh fruits and vegetables)
are classified as perishable unless they have been processed in some way. Often, the only
form of processing which such foods receive is to be packaged and kept under controlled
temperature conditions.
The species of micro-organisms which cause the spoilage of particular foods are
influenced by two factors: a) the nature of the foods and b) their surroundings. These
factors are referred to as intrinsic and extrinsic parameters.
The intrinsic parameters are an inherent part of the food: pH, aw, nutrient content,
antimicrobial constituents and biological structures. The extrinsic parameters of foods are
those properties of the storage environment that affect both the foods and their
microorganisms.
13
The growth rate of the micro-organisms responsible for spoilage primarily
depends on these extrinsic parameters: temperature, relative humidity and gas
compositions of the surrounding atmosphere. The protection of packaged food from
contamination or attack by micro-organisms depends on the mechanical integrity of the
package (e.g. the absence of breaks and seal imperfections), and on the resistance of the
package to penetration by micro-organisms.
Metal cans which are retorted after filling can leak during cooling, admitting any
microorganisms which may be present in the cooling water, even when the double seam
is of a high quality. This fact is widely known in the canning industry and is the reason
for the mandatory chlorination of cannery cooling water.
Extensive studies on a variety of plastic films and metal foils have shown that
microorganisms (including mounds, yeasts and bacteria) cannot penetrate these materials
in the absence of pinholes.
In practice, however, thin sheets of packaging materials such as aluminium and plastic
do contain pinholes. There are several safeguards against the passage of micro-organisms
through pinholes in films:
Because of surface tension effects, micro-organisms cannot pass through very
small pinholes unless the micro-organisms are suspended in solutions containing
wetting agents and the pressure outside the package is greater than that within;
Materials of packaging are generally used in thicknesses such that pinholes are
very infrequent and small;
For applications in which package integrity is essential (such as sterilisation of
food in pouches), adequate test methods are available to assure freedom from
bacterial recontamination.
(b) Microbiological Insect Pests
Warm humid environments promote insect growth, although most insects will not
breed if the temperature exceeds about 35 C° or falls below 10 C°. Also many insects
cannot reproduce satisfactorily unless the moisture content of their food is greater than
about 11%.
The main categories of foods subject to pest attack are cereal grains and products
derived from cereal grains, other seeds used as food (especially legumes), dairy products
such as cheese and milk powders, dried fruits, dried and smoked meats and nuts.
14
As well as their possible health significance, the presence of insects and insect
excrete in packaged foods may render products unsalable, causing considerable economic
loss, as well as reduction in nutritional quality, production of off-flavours and
acceleration of decay processes due to creation of higher temperatures and moisture
levels.
Early stages of infestation are often difficult to detect; however, infestation can
generally be spotted not only by the presence of the insects themselves but also by the
products of their activities such as webbing, clumped-together food particles and holes in
packaging materials.
Unless plastic films are laminated with foil or paper, insects are able to penetrate
most of them quite easily, the rate of penetration usually being directly related to film
thickness. In general, thicker films are more resistant than thinner films, and oriented
films tend to be more effective than cast films. The looseness of the film has also been
reported to be an important factor, loose films being more easily penetrated than tightly
fitted films.
Generally, the penetration varies depending on the basic resin from which the film
is made, on the combination of materials, on the package structure, and of the species and
stage of insects involved. The relative resistance to insect penetration of some flexible
packaging materials is as follows:
excellent resistance: polycarbonate; poly-ethylene-terephthalate;
good resistance: cellulose acetate; polyamide; polyethylene (0.254 mm);
polypropylene (biaxial oriented); poly-vinyl-chloride (unplasticised);
fair resistance: acrylonitrile; poly-tetra-flour-ethylene; polyethylene (0.123 mm);
Poor resistance: regenerated cellulose; corrugated paper board; Kraft paper;
polyethylene (0.0254 - 0.100 mm); paper/foil/polyethylene laminate pouch; poly-
vinyl chloride (plasticised).
Some simple methods for obtaining insect resistance of packaging materials are as
following:
select a film and a film thickness that are inherently resistant to insect penetration;
use shrink film over-wraps to provide an additional barrier;
Seal carton flaps completely.
15
(c) Rodents
Rats and mice carry disease-producing organisms on their feet and/or in their
intestinal tracts and are known to harbour salmonella of serotypes frequently associated
with food-borne infections in humans. In addition to the public health consequences of
rodent populations in close proximity to humans, these animals also compete intensively
with humans for food.
Rats and mice gnaw to reach sources of food and drink and to keep their teeth
short. Their incisor teeth are so strong that rats have been known to gnaw through lead
pipes and unhardened concrete, as well as sacks, wood and flexible packaging materials.
16
2. LITERATURE SURVEY
The fruit and vegetable processing activities have been set up, or have to be
established in developing countries for one or other of the following reasons:
Diversification of the economy, in order to reduce present dependence on one
export commodity.
Government industrialization policy.
Reduction of imports and meeting export demands.
Stimulate agricultural production by obtaining marketable products.
Generate both rural and urban employment.
Reduce fruit and vegetable losses.
Improve farmers' nutrition by allowing them to consume their own processed fruit
and vegetables during the off-season.
Generate new sources of income for farmers/artisans.
Develop new value-added products.
2.1 WHY FRUITS QUALITY CKECK?
Here we are considering fruits for quality check for the following reasons:
Fruit and vegetables represent an important part of world agriculture production; some
figures are seen in Table.
Crop (Fruit) Production, 1000 T
Total World Developing
country
Appies 39404 14847
Apricots 2224 1147
Avocados 2036 1757
Bananas 47660 46753
Citrus fruits NES 1622 1231
Cantaloupes and other melons 12182 8733
Dates 3192 3146
Grapes 57188 14257
17
Grapefruit and pomelo 4655 2073
Lemons and limes 6786 4457
Mangoes 16127 16075
Oranges 55308 40325
Peaches and nectarines 8682 2684
Pears 9359 4431
Papayas 4265 4205
Plantains 26847 26847
Plums 5651 1806
Pineapples 10076 9183
Raisins 1041 470
Tangerines, mandarins, clementine’s 8951 4379
Watermelons 28943 19038
Currants 536009
Raspberries 369087
Strawberries 2469117 342009
Beans, green 3213 1702
Cabbages 36649 15569
Cauliflower 5258 2269
Carrots 13511 4545
Chilies + peppers, green 9145 6440
Cucumbers and gherkins 13619 7931
Eggplants 5797 4608
Garlic 3102 2446
Onions, dry 27977 17128
Pumpkins, squash, gourds 7933 6245
TABLE 2.1 Fruit and Vegetable World Production, 1991.
18
(Dev.ping = Developing countries) Source: FAO Yearbook, 1991, FAO
Production Yearbook, 1992
There are many efforts is being made to establish the standard quality parameters
for fresh produce and the instrumentations that meet these expectation. For instance, the
Physical Properties Laboratory (LPF) directed by Prof. Margarita Ruiz-Altisent has been
working on fruit quality assessment on theoretical and practical basis concerning the
quality specifications as well as instrumental measurement of quality in fruits [2].
However, assessing internal quality of fruits usually involving destructive procedures
which requiring much labor and time consumption. Currently, there already exist the well
accepted tools for the measurement of fruits intrinsic properties. Refractometer is used for
the measurement of soluble solids content, pH meter and titrator for the measurement of
acidity and penetrometer for the measurement of firmness. However, these instruments
will require the fruits to be physically destroyed during the measurement. This method
takes longer time and at higher cost since sampling had to be made and the tested fruits
will carry no more commercial values. Therefore, a much simpler, faster and highly
accurate measurement method is required [3].
Employing nondestructive sensing techniques in fruits industry assure the quality
and wholesomeness of fruit.
This would increase consumer satisfaction and acceptance, and enhancing
industry competitiveness and profitability. Various nondestructive sensing techniques
have been studied and implemented for predicting internal quality of fresh fruits. For
instance, light-based sensing techniques or so-called spectroscopy offer great prospect for
measuring the firmness and sugar or soluble solids content (SSC) of fruits. The
interaction between radiation and matter has been proven useful in many research labs
[4]. Ultraviolet (10-400nm), Visible (400–750nm) and Near Infrared (750–2500nm) (UV-
VIS-NIR) spectroscopy is gaining increased attention in the field of postharvest quality
assessment of fruits. It is an established technique to examine chemical constituents in
agricultural products which is comparable to that devoted to different physical methods
[5]. The absorbance (or conversely, reflectance) spectrum are the result of complex
pattern of scattering and absorption by various structural and biochemical composition of
the fruits. The information content of a sample’s UV-VIS-NIR spectrum is very high,
because it provides a brief and rich summary of the overall biochemical components of
the sample [6].
19
Spectroscopic measurement techniques have been performed by many researchers
in the measurement of properties of fruits. There are techniques of measurement that
usually being implemented in the measurement of commonly defined fruits’ intrinsic
properties, such as sugar content (soluble solids content), acid content and firmness. Here
are some overviews on examples of research and experiment that have been conducted in
implementing spectroscopic technique for the measurement of fruits quality.
Temme et al (2002), have used Near Infrared (NIR) spectroscopy to determine the sugar
content of apples and apples juice.
The experiment was conducted at room temperature using Pacific Scientific
Model 6250 system and the measurement wavelength region was from680 to 1235nm. In
this experiment, the reflectance spectrum was calculated by comparing the NIR intensity
(energy) reflected from the sample with a standard reference.
From this research, Temma et al (2002) concludes that a standard error of
prediction (SEP) value obtained for four varieties of apples (Fuji, Star King Delicious,
Jon gold and Golden Delicious) is 0.546oBx at most with correlation coefficients above
0.94. While the measurement of sugar content for two kinds of apple juice, leads to a
maximum SEP value of 0.439oBx and correlation coefficients above 0.97. Furthermore, it
was identified that 912 nm was an important wavelength for determining sugar content of
apples and apple juice [3].
In the other experiment, due to the realization that there is a high correlation
between soluble solids content (SSC) and tomato flavor quality, Slaughter et al (1996),
have performed a non destructive optical technique in the measurement of SSC in tomato
using NIR spectroscopy. The study focused on the measurement of light spectrum within
the range of 800 to 1000nm. Experiment which was conducted on 400 tomatoes produced
a SEP of 0.33oBx and correlation coefficient of 0.89 [7]. Besides the measurement of
soluble solids content in fruits through spectroscopy techniques, there are also researches
conducted in determining other intrinsic properties of fruits. For instance, Mahayothee et
al (2002) have perform NIR spectroscopy (650 to 2500nm) measurement to identify the
soluble solids content, total acid (titrate citric acid) and firmness of Thai mango [8]. There
are also efforts done to apply visible spectroscopy (VIS) for the measurement of fruits
properties.
This has been done by Li and He (2006) in interpreting the acidity (in pH) of
Chinese bayberry using VIS-NIR spectroscopy with the range of wavelength from 325 to
1075nm [9].
20
Carlini et al (2000) has conducted the same technique but for the measurement of
soluble solids contents in apricot and cherry using analysis on wavelength from 600 to
1100nm [5].
Typically, many research related to spectroscopy measurement has been
conducted using standard spectrometer that are having range of functioning wavelength
from ultraviolet to near infrared, depending on brand and model.
However, there are also applications of spectroscopy using different instruments
and measurement techniques. Yan-de et al (2007) have used the Fourier Transform near
Infrared (FT-NIR) spectrometer to predict the sugar content in apples. FT-NIR method
has the capability to improve spectra reproducibility and wavenumber precision which is
expected to minimize the effects of solvent interference during measurement [10]. Lu
(2007) in the other hand has performed measurement of firmness and soluble solids
content for apple using hyper spectral scattering images. The experiment was conducted
using CCD camera and imaging spectrograph which covers the spectral region from 450
nm to 1050 nm [11]. There are also optical instrumentations available in the market for
the agriculture industry. For instance, Agro-Technologies has successfully develop and
commercialize IRS 3000 which is a laboratory NIR spectrometer that able to measure
various parameters of fruit quality such as sugar rate, acidity, firmness in a non
destructive way [12].
A refractometer measures TSS as Brix in 0.1% graduations. There is hand-held
refractometer as well as digital battery/mains-operated models available. All models
apply similar principles. However, the manufacturers’ instructions must always be
followed.
Some refractometer automatically compensate for changes in temperature,
whereas others may be calibrated to read accurately at a fixed temperature (usually 20°C).
To obtain accurate readings at temperatures other than 20°C it is necessary to refer to the
International Temperature Correction Table (1974) which is usually supplied with the
instrument or ISO standard 2173 - (edition 2003).
21
Fig-2.1 LCD DIGITAL BENCH MODEL
Fig-2.2 HAND-HELD MODEL with scale for temperature correction.
Refractometer should not normally require re-calibration, however, the following
calibration Instructions may prove useful.2 If there is any doubt as to the accuracy of any
reading it is important to consult the manufacturer’s instructions.
22
Depending on the purpose of the analysis, several drops of distilled water, sucrose
solution or juice are placed on the prism surface. The liquid on the prism plate should be
free from bubbles or floating particles of pulp or other matter.
Hand-held model: The prism lid is closed. To get proper readings, the instrument is
turned towards the light. If necessary the eye piece is focused until a clear image appears.
The position at which the demarcation line between the light and dark regions crosses the
vertical scale gives the percentage soluble solids reading LCD Digital model: Push the
button to get the soluble solids reading in percent.
Taking care of the refract meter: Optical glass is relatively soft and damage can
easily occur to prism surfaces. Care should be taken not to scratch the prism and therefore
metal and glass objects should be kept away from the prism surface. Samples should be
washed off the instrument as soon as possible with distilled water. A prism is susceptible
to alkalis and acids if left in contact for any length of time. They should be washed clean
with a suitable solvent before being rinsed with distilled water and dried off with a soft
tissue. Periodically it is an advantage to wipe the prism plate with alcohol to remove any
oils which may adhere. Alcohol must not be used on battery/mains operated models. MIt
is always advisable to keep any liquids confined to the prism end of the refractometer.
Sampling: To evaluate the lot selected for inspection, take a sample of at least 10 fruits of
each size at random from the reduced sample. In case of small fruits packed in sales
packages (e.g. strawberries, cherries) take10 sales packages and at least five fruits of each
package or 10 primary samples if fruits are packed in bulking the package. However,
fruits should be free from defects such as sun scorch and pest or disease damage, which
may have affected the normal ripening process.
It is important that the juice sample used for measuring soluble solids is extracted
in a uniform way and to take into account natural differences in the distribution of soluble
solids within the fruit for the species concerned.
Although it is not possible to lay down precise guidelines for all produce which
could be tested. The overriding criteria are that the juice sample must be as far as possible
representative of the whole fruit.
Dry fruit should be used, as any external moisture mixing with the juice will lower
the reading.
23
Apples, Pears,
Peaches and
Nectarines
From each fruit two
longitudinal slices
(from stem end to
calyx-end) are taken,
one from the most
coloured side and
one from the
opposite.
The core is removed.
The slice is squeezed
longitudinally to get
a mixture of juice
from all regions.
Apricots, Plums Cut the fruit in half.
Each half is measured
to get a mixture of
juice from all regions.
Kiwifruit Cut the stem and
blossom ends at a
distance of 15 mm
from each end of the
fruit and squeeze the
two slices separately.
24
Melons Using a small diameter
metal borer (1 – 4 mm) a
core of melon should be
extracted from the
equatorial axis area. Each
end of the core should be
discarded i.e. the skin
and the flesh area
immediately beneath it
and also the soft pulpy
seed area. The remaining
flesh should be used to
extract the juice for
testing.
Table 2.1 Different method of fruit quality checking.
Where specific methods for sample preparation or juice extraction are given in
marketing standards or OECD brochures, it should be followed. In absence of such
guidelines, sample preparation and the juice extraction should be done in above way:
Alternatively, two longitudinal slices (from stem end to calyx-end) are taken, one
from the side that touched the ground during growth and one from the opposite. From the
middle of the slice a piece of fruit flesh is cut off, with the core and peel removed. The
remaining flesh is squeezed to extract the juice for testing.
25
Fig 2.3 Methods for fruit splicing for testing.
Table grapes: At least 5 berries are taken from each bunch or sales package at
different places of the bunch or sales package. These berries can be squeezed and tested
individually or all together to get a mixture of juice from these berries. However, it is
possible to squeeze the whole bunch.
Water melons: Two longitudinal slices (from stem end to calyx-end) are taken,
one from the side that touched the ground during growth and one from the opposite. From
the equatorial section a piece of fruit flesh is cut off, with the core and peel removed. The
piece of fruit-flesh is squeezed.
Citrus fruit: Cut each fruit in half crosswise and squeeze to extract all the juice.
26
3. SYSTEME DESIGN
3.1 BLOCK DIAGRAM DESCRIPTION.
Fig 3.1 Block Diagram of Project
27
3.1.1 IR Sensor Unit
Here we have two IR based sensors, one, is for detecting the fruit on the conveyor
belt and the other is to detect the presence of fruit in front of the camera. After the first IR
sensor gives the high to low pulse that is the fruit is detected on the conveyor belt, the belt
starts to move in the forward direction. Next, the second IR sensor gives a low to high
pulse when the fruit has reached in front of the camera. After this pulse is detected the µC
then stops the conveyor and gives an indication to PC via RS232.The MATLAB software
on PC then clicks a photo of fruit.
3.1.2 Load Cell Unit
The load cell is used to log the weight of fruit. As soon as the fruit falls on the
load cell the load cell with the help of signaling circuit will give the corresponding analog
voltage to the Analog to Digital converter (ADC).The ADC then digitizes the analog
value in HEX format. After this the HEX data is given to µC. The µC then displays the
weight of the fruit on LCD.
3.1.3 LCD Display Unit
Here we are using a 16 character by 2 line display in our project. The main
objective to use LCD is to display the various parameters of the project, Such as Weight
of the fruit. Also we are displaying the various processes in our project.
3.1.4 PC Unit
In our project we are using MATLAB software on PC. The MATLAB language is
used to mathematically analyze the shape and size of the fruit. The Output of the
MATLAB is then used to determine the shape and size of the fruit.
3.1.5 DC MOTOR UNIT
We are using 12v DC motor to drive the DC motor based conveyor. The µC
cannot provide the current required by the DC motor, so we are interfacing a DC motor
driver L293D, Which is used to drive the 12V DC Motor.
28
3.2 CIRCUIT DAIGRAM
System development is done on the basis of the given below diagram.
Fig 3.2 Basic circuit setup for control the whole system
+12V
C4
33pF
XTAL1
RS
5V
PC CONN
1
2
3
4
U4
AD
C0804
12345678910
11
12
13
14
15
16
17
18
19
20
CS
-R
D-
WR
-C
LK
ININ
TR
-IN
+IN
-A
GN
DV
RE
F/2
GN
DD
B7
DB
6D
B5
DB
4D
B3
DB
2D
B1
DB
0C
LK
RV
CC
IR CONN
1
2
3
PC RXD
5V
LOAD CELL CONN
1 2 3
+ C1
10uF
DC 1-4
JP1
LCD (16x2)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
5V
DC 1-2
C3 33pF
5V
RW
5V
R5
8.2k
5V
11.0592MHz
Y1
+
10uF
DC 1-1
U1
AT89S52
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
20
P 1.0
P 1.1
P 1.2
P 1.3
P 1.4
P 1.5
P 1.6
P 1.7
RESET
P3.0/RX
P3.1/TX
P3.2/INT0
P3.3/INT1
P3.4/T0
P3.5/T1
P3.6/WR
P3.7/RD
XTAL1
XTAL2
P 2.0
P 2.1
P 2.2
P 2.3
P 2.4
P 2.5
P 2.6
P 2.7
PSEN
ALE
EA
P 0.7
P 0.6
P 0.5
P 0.4
P 0.3
P 0.2
P 0.1
P 0.0
VCC
GND
5V
5V
5V
5V
EN
5V
XTAL2
+
10uF
L293D DC MOTOR DRIVER
2
7
10
15
1
9
3
6
11
14
4 5 13
12
16
8
IN1
IN2
IN3
IN4
EN1
EN2
OUT1
OUT2
OUT3
OUT4
GN
DG
ND
GN
DG
ND
VSS
VS
+
10uF
DC MOTOR CONN
1
2
3
4
5V
+
10uF
TrimPot 10K
5V
DC 1-3
U5
RS 232
1
2
3
4
5
6
7
8 9
10
11
12
13
14
15
16C1+
V+
C1-
C2+
C2-
V-
TXD PC
RXD PC TXD UC
RXD UC
RXD UC
TXD UC
RXD PC
TXD PC
GND
VCC
29
3.3 CIRCUIT DIAGRAM EXPLAINATION
3.3.1 Power Supply
The basic step in the designing of any system is to design the power supply
required for that system. The steps involved in the designing of the power supply are as
follows,
1) Determine the total current that the system sinks from the supply.
2) Determine the voltage rating required for the different components.
Fig 3.3 Regulated Power Supply
The bridge rectifier and capacitor i/p filter produce an unregulated DC voltage
which is applied at the I/P of 7805.As the minimum dropout voltage is 2v for IC 7805, the
voltage applied at the input terminal should be at least 7 volts.
C1 (1000 µf / 65v) is the filter capacitor and C2 and C3 (0.1 pf) is to be connected
across the regulator to improve the transient response of the regulator.
Assuming the drop out voltage to be 2 VO; lts, the minimum DV voltage across
the capacitor C1 should be equal to 7volts (Atleast).
D51N4007
D61N4007
D81N4007
C11000uF/25V
C30.1uF
D71N4007
5V
FILTERING CAP
U3LM7805C/TO220
1 32
IN OUTG
ND
7805 REGULATOR REGULATED 5VDC SUPPLY
+12V
C20.1uF
BRIDGE RECTIFIER
30
Power supply design of the Project:
The average voltage at the output of a bridge rectifier capacitor filter combination is given
by
Vin (DC) = Vm – Idc / 4 f C1
Where, Vm=√2 Vs and Vs = rms secondary voltage
Assuming Idc to be equal to max. Load current, say 100mA
C = 1000 Gf / 65v, f=50hHz
19 = Vm – 0.1 / 4*50*1000*10¯6
19= Vm – 0.1 / 0.2
Vm=19.5 volts
Hence the RMS secondary Voltage.
Vrms = vm / √2
= 19.5 / √2 =19.5 / 1.4421
=13.5 volts
So we can select a 15v secondary Voltage In our system most of the components
used require 5 V as operating voltage such as micro controller, MAX 232, MCT2E etc.
The total current, which our circuit sinks from the power supply, is not more than 100
mA. We have used Regulator IC 7805 that gives output voltage of 5V.The minimum
input voltage required for the 7805 is near about 7 v. Therefore we have used the
transformer with the voltage rating 230v-10v and current rating 500 mA. The output of
the transformer is 12 V AC. This Ac voltage is converted into 12 V DC by Bridge
rectifier circuit. The reasons for choosing the bridge rectifier are.
a) The TUF is increased to 0.812 as compared the full wave rectifier.
b)The PIV across each diode is the peak voltage across the load =Vm, not 2Vm as in the
two diode rectifier Output of the bridge rectifier is not pure DC and contains some AC
some AC ripples in it. To remove these ripples we have used capacitive filter, which
smoothens the rippled out put that we apply to 7805 regulators IC that gives 5V DC. We
preferred to choose capacitor filters since it is cost effective, readily available and not too
bulky.[9]
31
3.4 PIN DESCRIPTION OF MICROCONTROLLER 89S52.
Fig 3.4 89S52 µC
FEATURES:
40 PIN I/O (P0.0-0.7, P1.0-1.7, P2.0-2.7, P3.0-3.7).
RESET PIN NO. 9 (ACTIVE HIGH).
CRYSTAL PINS AT 18 -19 PIN.
1 SERIAL HALF DUPLEX PORT (P3.0 (RX.) – P3.1 (TX.)).
INTERRUPTS (P3.2 (INT0)- P3.3 (INT1)).
2 TIMERS (P3.4 (T0)- P3.5 (T1)).
32
3.4.1 Reset Circuit.
Reset is used for putting the microcontroller into a 'known' condition. That
practically means that microcontroller can behave rather inaccurately under certain
undesirable conditions. In order to continue its proper functioning it has to be reset,
meaning all registers would be placed in a starting position. Reset is not only used when
microcontroller doesn't behave the way we want it to, but can also be used when trying
out a device as an interrupt in program execution, or to get a microcontroller ready when
loading a program.
In order to prevent from bringing a logical zero to MCLR pin accidentally, MCLR
has to be connected via resistor to the positive supply pole ANDa capacitor from MCLR
to the ground. Resistor should be between 5 and 10K and the capacitor can be in between
1µf tp 10 µf. This kind of resistor capacitor combination, gives the RC time delay for the
µc to reset properly.
Fig 3.5 Reset Circuit
RC CIRCUIT CONNECTION
As shown in the above circuit we are connecting an RC circuit to the RESET
(pin9) of µC .The 89S52 µC has an active high reset, therefore we connect an RC circuit.
33
As shown the capacitor is initially at 5v during power ON .It charges via the supply
through a 10 µf capacitor in series, therefore the reset time of our circuit is.
R*C = 10 µf * 10kohm = 100 msec
Recommended time of reset = 1 msec
Here the RC time can vary from 10 msec to 100 msec.
3.4.2 Crystal Circuit.
Pins OSC1 & OSC2 are provided for connecting a resonant network to form
oscillator. Typically a quartz crystal and capacitors are employed. The crystal frequency
is the basic internal clock frequency of the microcontroller.
The manufacturers make available PIC designs that can run at specified maximum
& minimum frequencies, typically 1 MHz to 16 MHz
P2 P1 P2 P1 P2 P1 P2 P1 P2 P1 P2 P1 P2 P1
State 1 State 2 State 3 State 4 State 5 State 6
One Machine Cycle
Fig3.6 crystal circuit and machine cycle wave.
Here we are connecting twp ceramic capacitors which are basically used for
filtering. In other words to give a pure square wave to the µC we are connecting the two
capacitors.
The basic rule for placing the crystal on the board is that it should be as close to the µC as
possible to avoid any interference in the clock.
34
Why 11.0592 MHz?
Serial data communication needs often dictate the frequency of the oscillator because
of the requirement that internal counters must divide the basic clock rate to yield
standard communication baud rates. If the basic clock frequency is not divisible
without a reminder, then the resulting communication is not standard.
2SMOD
Oscillator frequency
fbaud = X
32 12 x [256 – (TH1)] //(FD)
SMOD is the control bit in PCON and can be 0 or 1, which raises the 2 in the
equation to a value of 1 or 2.If timer 1 is not run in timer mode 2, then the baud rate is
2SMOD
fbaud = X ( timer 1 overflow frequency)
32
And the timer 1 can be run using the internal clock or as a counter that receives
clock pulse from any external source via pin T1.
The oscillator frequency is chosen to help generate both standard and non standard
baud rates. If standard baud rates are desired, then an 11.0592 megahertz crystal could be
selected. To get a standard rate of 966 hertz then, the setting of TH1 may be found as
follows:
20
11.0592 x 106
TH1 = 256 – x = 253.0000d = OFDH
32d 12 x 9600
35
If SMOD is cleared to 0. Note that the frequency that is generated by the timer is
16 (SMOD = 0) or 32(SMOD = 1) times the actual data communication rate. The UART
must be fed a clock frequency that is much higher than the serial baud rate in order to be
able to sample close to the canter of each received bit. Clearly, a UART clock rate equal
to the baud rate would not be fine enough to slice each serial bit into pieces.
Baud rate are as follows
FD 9600, F42400, E81200, FA-->4800
36
3.5 ADC AND MUX INTERFACE
We are using various sensors to detect the various Parameters such as. The 3
sensors are connected to the MUX 4051, since the ADC is single channel. The out pin of
MUX pin no 3 is connected to the 6 pin of ADC...As the o/p of the 3 sensors changes of
the o/p of sensor reading varies (0v - 5v dc).this reading is given to theADC 0804.Here
we are using a single channel ADC.
Fig 3.7 ADC 0804
37
3.5.1 ADC 0804
The ADC has 8 data lines (pin 11 –pin18 of ADC) and 3 control lines (pin 2, pin3
and pin5 of ADC). 8 data pin of adc (ld0-ld7)data line to µc pins 1-8 (p1.0 – p1.7),Adc rd
connected to pin 12 (p3.2),Adc wr connected to pin 13 (p3.3),Adc intr connected to pin
14 (p3.4),Adc v ref is connected to pot to give a voltage of 2.5 v,Adc clock is generated
by rc circuit , rc circuit connected to the 4th
pin of µc , r=10k , c= 150pf 600 kHz
recommended adc clock is 500 kHz . ADC manual 0804 [2000]
{NOTE: HERE WE ARE MULTIPLEXING THE DATA LINES OF LCD
AND ADC SINCE THE DATA IS ALWAYS IN THE O/P DIRECTION FOR LCD
AND THE DATA IS ALWAYS IN THE I/P DIRECTION FOR ADC}
The ADC then converts the analog voltage (given by the colour sensor) into
digital hex format. This digital signal is then given to µc. The µc then receives the signal
and converts it into corresponding BCD format (binary coded decimal) which is then
displayed on the LCD (liquid crystal display).
The analogue to digital converter that we are using is ADC 0804; it uses the
technique of successive approximation (8bit). The converter output directly latches,
driving the data bus similar to that of nsc900 derivative. There is no logic required
for interfacing since the ADC appears to the microcontroller as memory allocation.
ADC manual 0804 [2000] Moreover ADC uses analog voltage (differential i/p) to
cancelling the i/p voltage value by automatically increasing the common mode
rejection. Also full span of 0to 5v can be utilized by adjusting the voltage reference
of pot at reference pin of ADC. ADC manual 0804 [2000].
FEATURES:
A) Compatible with 8080 microprocessor derivatives–no interfacing, logic needed -
access time - 135 ns
B) Easy interface to all microprocessors, or operates ``stand alone''
C) Differential analog voltage inputs
D) Logic inputs and outputs meet both MOS and TTL voltage level specifications
E) Works with 2.5V (LM336) voltage reference
F) On-chip clock generator
38
G) 0V to 5V analog input voltage range with single 5V supply
H) No zero adjust required
I) 0.3× standard width 20-pin DIP package
J) 20-pin molded chip carrier or small outline package
K) Operates ratio metrically or with 5 VDC, 2.5 VDC, or analog
Span adjusted voltage reference.
ADC manual 0804 [2000]
39
3.6 LCD SECTION
Fig3.8 LCD circuit diagram
3.6.1 LCD has 2 power sources
1st VCC and GND are at 1 and 2 NO. Pins of LCD. Used to drive the LCD 3ma
current consumption.
2nd
VCC and GND are at 15 and 16 NO. Pins of LCD are used to drive the
backlight of LCD. 100 ma current.
Total current consumption = 3ma + 100ma = 103 ma
So, in order to reduce the current requirement we are connecting a5 ohm
resistance in series with the backlight pin VCC.
This reduces the current consumption (100ma / 10ohm = 10 ma).
Therefore new total current consumption = 10ma+3 ma =13 ma.
3.6.2 LCD Data and Control Lines
LCD has 8 / 4 data lines and 3 control lines .The 8 data lines of LCD (pin 7 to pin
14 of LCD) are connected to the port 0 of µC 89s52 (P0.0 – P0.7).
40
The control lines are LCD RS, LCD R/W, and LCD E. These 3 lines are
connected to the port 2 of the 89S52 µC. (P 2.5, P 2.6, P 2.7, respectively).The LCD RS
is for selecting the data or the code register. The LCDR/W is for choosing between
reading or writing on LCD. LCDE is for enabling or disabling the LCD.
Table 3.1. Pin assignment for > 80 character displays
Pin
number
Symbol Level I/O Function
1 GND GROUND
2 VCC + 5 V
3 CONTRAST GND
4 E ENABLE
5 RS REGISTER
SELECT
6 R/W READ
WRITE
7 DB0 DATA
LINE
8 DB1 DATA
LINE
9 DB2 DATA
LINE
10 DB3 DATA
LINE
11 DB4 DATA
LINE
12 DB5 DATA
LINE
13 DB6 DATA
LINE
14 DB7 DATA
LINE
15 VCC + 5 V
16 GND GND
41
FEATURES:
• 16*2 LINES DISPLAY.
• 5*7 DOT MATRIX DISPLAY.
• 8 BIT DATA INTERFACE.
42
3.6.3 LCD pin description:
VCC, VSS and VEE: -- While VCC and VSS provide the +5V and ground, respectively, VEE
is used for controlling LCD contrast.
RS, register select:--
There are two very important registers inside the LCD. The RS pin is used for
their selection
If RS=0, the instruction command code register is selected, allowing the user to
send a command such as clear display, cursor at homiletic.
If RS=1, the data register is selected, allowing the user to send data to be displayed on the
LCD.
R/W read/ writes:--
R/W input allows the user to write information to the LCD or read information from it.
R/W=1 when reading.
R/W=0 when writing.
E, enable:--
The enable pin is used by the LCD to latch information presented to its data pins. When
data is supplied to data pins, a high-to-low pulse must be applied to this pin in order for
the LCD to latch in the data present at the data pins. This pulse must be minimum of
450ns wide.
3.6.4 OPERATIONAL OVERVIEW
a] BUSY FLAG (BF)
When the busy flag is HIGH level, it indicates that the controller is in the
internal operation mode and the next instruction will not be accepted. When R/W is
‘1’ and RS is ‘0’ the busy flag is output from DB. The next instruction must be
written after the busy flag goes low.
b] ADDRESS COUNTER (AC)
The address counter (AC) generates the address for the DD RAM, the CG
RAM and for the cursor display.
When an instruction code for DD or CG RAM address is written to the controller,
after deciding whether it is DD RAM or CG RAM, the address information is transferred
to AC. After writing into (or reading from) DD or CG RAM display data, AC is
automatically incremented (decremented). The data of the AC is output to DB0-DB6
when RS is ‘0’ and R/W is ‘1’.
43
c] CHARACTER GENERATOR ROM (CG ROM)
The character generator ROM generates 5 x 7 dot or 5 x 10 dot character patterns
from 8- bit character codes. It can generate 160 types of 5 x 7 dot character patterns and
32 types of 5 x 10 dot character patterns. When the 8-bit character code of a CG ROM is
written to the DD RAM, the character pattern of the CG ROM corresponding to the code
is displayed on the LCD display position corresponding to the DD RAM.
d] CHARACTER GENERATOR RAM (CG RAM)
The character generator RAM (CG RAM) is the RAM with which the user can
generate character patterns by program. The CG RAM has the capacity to store 8 kinds of
5 x 7 dots or 4 kinds of 5 x 10 dots. Programming of these character patterns is explained
in CG RAM programming.
e] DISPLAY DATA RAM (DD RAM)
The display data RAM (DD RAM) stores display data represented in 8-Bit
(hexadecimal) character codes. Its capacity is 80 x 8 bits, or 80 characters. The display
data RAM (DD RAM) that is not used for display can be used As general data RAM.
Depending on the 8- bit character code that is written into The DD RAM. LCD will select
the character pattern either from Character Generator RAM (CG RAM) or from Character
Generator ROM (CG ROM).
f] UNDERLINE/BLINKING BLOCK CURSOR
Cursor is under the control of the MPU Programme. The display of the cursor on
the LCD is made at a position corresponding to the DD RAM address Set to the address
counter (AC).
44
g] TIMING GENERATION CIRCUIT
The timing generation circuit is used to generate timing signals to operate internal
operations upon receipt of MPU instruction and also for such internal circuits as the DD
RAM, CG RAM, and CG ROM.
It is so designed that the external operation caused by accessing From the MPU
will not interfere with the internal operation caused by the LCD display.
Therefore, when writing data to the DD RAM, for example, there will be no undesirable
influence, such as flickering on the display area. In Addition, this circuit also generates
the transfer signal to the externally.
Instruction
Code Descriptio
n
Executio
n time** R
S
R/
W
DB
7
DB
6
DB
5
DB
4
DB
3
DB
2
DB
1
DB
0
Clear display 0 0 0 0 0 0 0 0 0 1
Clears
display
and
returns
cursor to
the home
position
(address
0).
1.64mS
Cursor home 0 0 0 0 0 0 0 0 1 *
Returns
cursor to
home
position
(address
0). Also
returns
display
being
shifted to
the original
1.64mS
45
Instruction
Code Descriptio
n
Executio
n time** R
S
R/
W
DB
7
DB
6
DB
5
DB
4
DB
3
DB
2
DB
1
DB
0
position.
DDRAM
contents
remain
unchanged.
Entry mode
set 0 0 0 0 0 0 0 1 I/D S
Sets
cursor
move
direction
(I/D),
specifies to
shift the
display
(S). These
operations
are
performed
during
data
read/write
.
40uS
Display
On/Off
control
0 0 0 0 0 0 1 D C B
Sets
On/Off of
all display
(D),
cursor
On/Off
(C) and
blink of
40uS
46
Instruction
Code Descriptio
n
Executio
n time** R
S
R/
W
DB
7
DB
6
DB
5
DB
4
DB
3
DB
2
DB
1
DB
0
cursor
position
character
(B).
Cursor/displa
y shift 0 0 0 0 0 1 S/C R/L * *
Sets
cursor-
move or
display-
shift (S/C),
shift
direction
(R/L).
DDRAM
contents
remains
unchanged.
40uS
Function set 0 0 0 0 1 DL N F * *
Sets
interface
data
length
(DL),
number of
display
line (N)
and
character
font(F).
40uS
Set CGRAM
address 0 0 0 1 CGRAM address
Sets the
CGRAM 40uS
47
Instruction
Code Descriptio
n
Executio
n time** R
S
R/
W
DB
7
DB
6
DB
5
DB
4
DB
3
DB
2
DB
1
DB
0
address.
CGRAM
data is sent
and
received
after this
setting.
Set DDRAM
address 0 0 1 DDRAM address
Sets the
DDRAM
address.
DDRAM
data is sent
and
received
after this
setting.
40uS
Read busy-
flag and
address
counter
0 1 BF CGRAM / DDRAM address
Reads
Busy-flag
(BF)
indicating
internal
operation
is being
performed
and reads
CGRAM
or
DDRAM
address
0uS
48
Instruction
Code Descriptio
n
Executio
n time** R
S
R/
W
DB
7
DB
6
DB
5
DB
4
DB
3
DB
2
DB
1
DB
0
counter
contents
(depending
on
previous
instruction)
.
Write to
CGRAM or
DDRAM
1 0 write data
Writes data
to
CGRAM
or
DDRAM.
40uS
Read from
CGRAM or
DDRAM
1 1 read data
Reads data
from
CGRAM
or
DDRAM.
40uS
Table 3.2 HD44780 instruction set
Remarks:
- DDRAM = Display Data RAM.
- CGRAM = Character Generator RAM.
- DDRAM address corresponds to cursor position.
- * = Don't care.
- ** = Based on Fosc = 250 KHz.
49
Bit
name Settings
I/D 0 = Decrement cursor
position
1 = Increment cursor
position
S 0 = No display shift 1 = Display shift
D 0 = Display off 1 = Display on
C 0 = Cursor off 1 = Cursor on
B 0 = Cursor blink off 1 = Cursor blink on
S/C 0 = Move cursor 1 = Shift display
R/L 0 = Shift left 1 = Shift right
DL 0 = 4-bit interface 1 = 8-bit interface
N 0 = 1/8 or 1/11 Duty
(1 line) 1 = 1/16 Duty (2 lines)
F 0 = 5x7 dots 1 = 5x10 dots
BF 0 = Can accept
instruction
1 = Internal operation
in progress
Table 3.3 Bit names
50
3.6.5 8-bit interface
Example of busy flag testing using an 8-bit interface.
Fig3.9 Busy Flag Testing
3.6.6 Character Set
Fig 3.10 ASCII Character Set and code.
51
THERE ARE 3 TYPES OF REGESTERS.
1. DD RAM 2.CG RAM 3.CG ROM
DDRAM: TEH DATA SENT ON DATA LINES 1ST GOES TO DD RAM
CG RAM: FROM DD RAM THE DATA GOES TO CG RAM
CG ROM: HERE ASCII TABLE IS STORED.THE DATA CG RAM GOES TO
CGROM WHERE LCD MAPS THE ASCII VALUES FROM THE ASCII
TABLE AND THEN DISPLAYS THE REQ. DATA
SELECT LINES DATA LINES FUNCTION
ENABLE
RS
RD/WR
D7 D6 D5 D4 D3 D2 D1 D0
0-1-0 0 0 0 0 1 1 1 0 0 0 FUNCTION
SET
0-1-0 0 1 BUSY
FLAG
0-1-0 1 0 DISPLAY
0-1-0 1 1 READ
Table3.4 DD RAM
FUNCTION SET
A=38H
SELECT LINES DATA LINES FUNCTION
ENABLE RS RD/WR D7 D6 D5 D4 D3 D2 D1 D0
0-1-0 0 0 0 0 1 8-
1
2-
1
5*70 0 0 Sets interface
data length
(DL), number
of display line
(N) and
character font
(F).
Table 3.5 CG RAM
52
A=0EH
SELECT LINES DATA LINES FUNCTION
ENABLE RS RD/WR D7 D6 D5 D4 D3 D2 D1 D0
0-1-0 0 0 0 0 0 0 1 D=1 C=1 B=0 Sets On/Off of
all display (D),
cursor On/Off
(C) and blink
of cursor
position
character (B)..
Table 3.6 CG ROM
53
3.6.7 Rs 232 INTERFACE WITH 89S52
Fig 3.11 RS 232 Interface With 89S52
RS 232 IC is a driver IC to convert the µC TTL logic (0-5) to the RS 232 logic (+-
9v).Many device today work on RS 232 logic such as PC, GSM modem, GPS etc. . . .so
in order to communicate with such devices we have to bring the logic levels to the 232
logic (+/-9v).
Here as we can see the RS 232 chip has 2 pairs of TTL and 232 logic viz, pair 1:
Pin 7, 8,9,10 of RS 232
Pair 2: pin 11,12,13,14 of RS 232
We can use any one pair in our project either 7, 8,9,10 pair or 11,12,13,14 pair. if
we require 2 serial ports then Depending on the requirement of the project we may have
to use both the pair in the same project .
The µC works on TTL logic (0-5 v).So to convert the TTL logic to 232 logic we use the 4
capacitors connected to the RS232 IC. These capacitors are called charge pumps used to
convert the TTL voltage to the +/- 9 v swing required by the 232 IC.
54
3.6.8 Dual Charge-Pump Voltage Converter
The MAX220–MAX249 has two internal charge-pumps that convert +5V to ±10V
(unloaded) for RS-232 driver operation. The first converter uses capacitor C1 to double
the +5V input to +10V on C3 at the V+ output. The Second converter uses capacitor C2
to invert +10V to -10V on C4 at the V- output.
Fig 3.12 Dual Charge-Pump Voltage Converter
Here in our project we have One RS232 through which we can connect 2 pairs of
serial Devices. So in our project we have 1 Devices that work on serial for example, PC.
So we connect the PC to the RXD pin of RS 232 as shown and the GSM to the TXD pin
of RS 232.
55
3.7 RS –232
RS –232 chips is used to interface microcontroller to PC.
General Description.
THE DS14C232 IS A LOW POWER DUAL DRIVER/RECEIVER
FEATURING AN ONBOARD DC TO DC CONVERTER, ELIMINATING THE NEED
FOR ±12V.
Power Supplies.
THE DEVICE ONLY REQUIRES A +5V POWER SUPPLY. ICC IS SPECIFIED AT
3.0 MA MAXIMUM, MAKING THE DEVICE IDEAL FOR BATTERY AND POWER
Conscious Applications.
THE DRIVERS’ SLEW RATE IS SET INTERNALLY AND THE RECEIVERS
Feature
INTERNAL NOISE FILTERING, ELIMINATING THE NEED FOR EXTERNAL
SLEW
Rate and Filter Capacitors.
THE DEVICE IS DESIGNED TO INTERFACE DATA TERMINAL EQUIPMENT
(DTE) WITH DATA CIRCUIT-TERMINATING EQUIPMENT (DCE).
THE DRIVER INPUTS AND RECEIVER OUTPUTS ARE TTL AND CMOS
Compatible.
DS14C232C DRIVER OUTPUTS AND RECEIVER INPUTS MEET TIA/EIA-232-E
(RS-232) AND CCITTV.28 Standards.
FEATURES
1. SINGLE +5V POWER SUPPLY
LOW POWER—ICC 3.0 MA MAXIMUM
CMOS TECHNOLOGY.
2. TX. AND 2 RX .I.e.RS 232 CAN COMMUNICATE WITH 2 DEVICES
SERIALLY AT A TIME.
PACKAGES: AVAILABLE IN PLASTIC DIP, NARROW AND WIDE SOIC
TIA/EIA-232 COMPATIBLE EXTENDED TEMPERATURE RANGE
OPTION.
56
DS14C232T -40°C TO +85°C
.
Fig 3.13 RS –232 chips is used to interface microcontroller to PC
TX
RX
TX
RX
RX
TX
PC
µC
µC TX
RX PC
57
3.8 IR SECTION
3.8.1 IR Obstacle Section
Fig3.14 IR Obstacle Section circuit
Here we are connecting a IR based obstacle sensor. The 50 ohm resistor is for current
limiting. The current through the LED is 5v / 50 ohm = 100 mamp, which is high for an
LED. But to increase the range of the obstacle sensor we are using a lower range resistor
(50 ohm).
On the receiver side we have connected the IR receiver in reverse bias.So as soon as the
light falls in the IR receiver, the anode voltage increases and when the anode voltage is
more than the cathode voltage then the LED is in forward bias mode and start conducting.
So when obstacle is:
Present: µC pin voltage is 0v
Absent : µC pin voltage is 5v
58
3.8.2 IR Obstacle Section: (Fruit Detection Section)
Fig3.15 IR Obstacle Section: (Fruit Detection Section)
Here we are connecting an IR based obstacle sensor. The 50 ohm resistor is for
current limiting. The current through the LED is 5v / 50 ohm = 100 mamp, which is high
for an LED. But to increase the range of the obstacle sensor we are using a lower range
resistor (50 ohm).
On the receiver side we have connected the IR receiver in reverse bias. So as soon
as the light falls in the IR receiver, the anode voltage increases and when the anode
voltage is more than the cathode voltage then the LED is in forward bias mode and start
conducting. So when obstacle is
Present: µC pin voltage is 0v
Absent : µC pin voltage is 5v
59
3.9 SPECIFICATION OF PROJECT
Sensors
Load Cell: 6KG LOAD CELL, 10 mv/KG
MUX: 4051
8:1 Multiplexer
8 analog channel, 5v, 20 ma
ADC: 0804
0804
Single channel, 5v, 20 ma
Successive approximation technique
MICROCONTROLLER: 89S52
WE ARE CHOOSING THE µC FOR FOLLOWING REASONS:
a. CHEAP, EASILY AVAILABLE.
b. PROGRAMMER AVAILABLE IN COLLEGE.
c. PLENTY GIUADANCE AVAILABLE.
d. HIGH LEVEL OF COMPUTING POSSIBLE.
LCD:-
LAMPEX
16*2, BACKLITE FACILITY,
100mAmp CONSUMPTION
RS 232 PROTOCOL IS USED FOR SERIAL COMMUNICATION IN
BETWEEN µC TO PC.IN OUR PROJECT THE MASTER IS CONNECTED
TO THE PC VIA RS--232.
BAUD RATE:
9600 BPS, TIMER MODE 1.
AUTORELOAD MODE.
OBSTACLE: (IR TRANSRECEIVER PULSE)
ULTRA LOW POWER (20 Mamp)
1 METER RANGE
DIGITAL O/P PULSE (LOW EDGE)
60
3.10 LAYOUT AND CKT DESIGN ON PCB
3.10.1 Mirror View of PCB Layout.
Fig 3.16 Mirror View of PCB Layout
61
3.10.2 Layout Explanation.
Fig 3.17 Layout Explanation
62
3.11 PCB Layout and Artwork:
3.11.1 Layout
Layout basically means placing or arranging things in a specific order on the PCB.
Layout means placing of components in an order. This placement is made such that the
interconnection lengths are optimal .At the same time, it also aims at providing
accessibility to the components for insertion testing and repair.
The PCB layout is the starting point for the final artwork preparation layout
design should reflect the concept of final equipment.
There are several factors, which we must keep in mind for placing the layout.
Schematic Diagram:
The schematic diagram forms main input document for preparation of the layout
for this purpose the software for PCB design, ORCAD was used.
Electrical and thermal requirement:
The PCB designer must be aware of the circuit performance in critical aspects of
the same concerning electrical conditions and the environment to be used in.
Mechanical requirement:
The designer should have the information about physical size of the board, type of
installation of board (vertical/horizontal). The method of cooling adopted, front panel
operated components etc.
Component placing requirement:
All components are too placed first in a configuration that demands only the
minimum length for critical conductors. These key components are placed first and the
others are grouped around like satellites.
Components mounting requirements:
All components must be placed parallel to one another as far as possible .i.e. in the
same direction and orientation mechanical over stressing of solder should be avoided.
3.11.2 Layout Methodology:
For proper layout design minimal, steps to be followed a
1. Get the final circuit diagram and component list.
2. Choose the board types, single sided / double sided / multilayer
3. Identify the appropriate scale for layout.
4. Select suitable grid pattern.
63
5. Choose the correct board size keeping in view the constraints.
6. Select appropriate layout technique, manual / automated.
7. Document in the form of the layout scale.
3.11.3 Art Work:
Art work is accurately scaled configuration of the printed circuit from which the
master pattern is made photographically.
a) Art Work Rules:
Rules followed while selecting artwork symbol takes
1. Minimum spacing between conductor and pad should be 0 / 35 mm in 1:1 scale.
2. Minimum spacing between parallel conductors should be 0.4 mm in 1:1 scale.
3. The area of non-PTH solder pad should not be less than 5 sq.mm.
4. The width of current carrying conductors should be determined for max... Temp. Rise
of 20 C.
b) General Art Work Rules:
a. When there is higher conductor density assumes the conductors parallel to
any one of the edge of the board
b. When conductors have to be placed in other direction preference should be
given to the 45 direction or to the 30 / 60 direction.
c. Whenever there is sufficient space available the conductors can be run in
any Direction so as to achieve sorted possible interconnection.
d. As far as possible, design and the conductor on the solder pad.
e. Conductor forming sharp internal angles must be avoided.
f. When a member of conductor has to run between two pads the conductor
lines are run perpendicular w.r.t. the centre-to-centre line of pair of pads.
g. Equally distributed spacing is to be provided when three or more
conductors run along a direction and / or between two pads.
h. Minimum spacing is provided when three or more lines run along a
direction and / or between two pads.
i. The diameter of solder pad should be approximately 8 times the drilled
whole diameter.
64
3.12 COMPONENT LIST
S.NO COMPONENT
DESCRIPTION RATING QUANTITY
UNIT
PRICE
TOTAL
COST
1 Transformer 15V,1Amp 1 100 100
2 Microcontroller 1 50 50
3 IR led pair 5v, 5mm 4 10 40
4 RS 232 1 20 20
5 Dc motor 10 rpm 2 300 600
6 LCD Display 16*2 1 150 150
7 Fruit model
1 3000
8 Diodes 1N4007 12 1 12
9 Resistors
1k
1.2k
2.2k
4.7k
10k
330k
0.25
0.25
0.25
0.25
0.25
0.25
1.5
10 Capacitors
33pf(elc)
0.01uf
0.1uf
1uf
220uf(elc)
470uf(elc)
1000uf`
2
2
2
3.5
5
5
7
26.5
11 Resistor BANK 5 7 35
12 Regulator 7805
10 10
13 Smart card connector 20
14 PCB making 3 8Rs/cm 1600
15 DC motor l293D 100
16 Crystal 2 12 24
65
17
18 PCB ART WORK 10
Rssq/cm 150 SQ /CM 1500 1500
19 SENSORS IR
SENSOR 50 100
20 Load cell Load cell 1 450 450
Table 3.7 Component List
66
4. SOFTWARE IMPLEMENTATION
4.1 PROGRAM FOR IMAGE PROCESSING OF FRUIT
Function varargout = quality (varargin)
% QUALITY M-file for quality.fig
% QUALITY, by itself, creates a new QUALITY or raises the existing
% singleton*.
%H = QUALITY returns the handle to a new QUALITY or the handle to
%the existing singleton*.
%QUALITY ('CALLBACK', hObject,eventData,handles,...) calls the local
%function named CALLBACK in QUALITY.M with the given input arguments.
%QUALITY ('Property',’Value’,) creates a new QUALITY or raises the
%existing singleton*. Starting from the left, property value pairs are
%applied to the GUI before quality_OpeningFunction gets called. An
%unrecognized property name or invalid value makes property application
%stop. All inputs are passed to quality_OpeningFcn via varargin.
%
%*See GUI Options on GUIDE's Tools menu. Choose "GUI allows only one
%instance to run (singleton)".
% See also: GUIDE, GUIDATA, GUIHANDLES
% Copyright 2002-2003 The MathWorks, Inc.
% Edit the above text to modify the response to help quality
% Last Modified by GUIDE v2.5 03-Jun-2009 19:44:16
% Begin initialization code - DO NOT EDIT
gui_Singleton = 1;
gui_State = struct('gui_Name', mfilename, ...
'gui_Singleton', gui_Singleton, ...
'gui_OpeningFcn', @quality_OpeningFcn, ...
'gui_OutputFcn', @quality_OutputFcn, ...
'gui_LayoutFcn', [] , ...
'gui_Callback', []);
67
if nargin && ischar(varargin{1})
gui_State.gui_Callback = str2func(varargin{1});
end
if nargout
[varargout{1:nargout}] = gui_mainfcn(gui_State, varargin{:});
else
gui_mainfcn(gui_State, varargin{:});
end
% End initialization code - DO NOT EDIT
%******************************CODE
START*******************************************
% --- Executes just before quality is made visible.
function quality_OpeningFcn(hObject, eventdata, handles, varargin)
% This function has no output args, see OutputFcn.
% hObject handle to figure
% eventdata reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
% varargin command line arguments to quality (see VARARGIN)
% Choose default command line output for quality
handles. Tested=0; %initialized variable to 0
handles. Accepted=0; %initilise variable to 0
handles. Rejected=0; %initilise variable to 0
set(handles.text20,'String',handles.tested); %display variable on gui
set(handles.text22,'String',handles.accepted); %display variable on gui
set(handles.text24,'String',handles.rejected); %display variable on gui
handles.output = hObject; %refresh
% Update handles structure
guidata(hObject, handles);
68
% UIWAIT makes quality wait for user response (see UIRESUME)
% uiwait(handles.figure1);
% --- Outputs from this function are returned to the command line.
function varargout = quality_OutputFcn(hObject, eventdata, handles)
% varargout cell array for returning output args (see VARARGOUT);
% hObject handle to figure
% eventdata reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
% Get default command line output from handles structure
varargout{1} = handles.output;
% --- Executes on button press in Start.
function Start_Callback(hObject, eventdata, handles)
% hObject handle to Start (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
set(handles.text3,'String',' ') %display blank value on gui
set(handles.text4,'String',' ') %display blank value on gui
set(handles.text7,'String',' ') %display blank value on gui
set(handles.text9,'String',' ') %display blank value on gui
vid = videoinput('winvideo', 1); %Create a video input object
set(vid, 'ReturnedColorSpace', 'rgb');%Specify the color space used in MATLAB
set(vid,'FramesPerTrigger',1);%Specify the number of frames to acquire for each trigger
using the selected video source
triggerconfig(vid,'immediate'); %Configure video input object trigger propertie
handles.s = serial('COM1');%SELECT COM PORT
handles.s.BytesAvailableFcnCount = 1; %AVAIL BYTE ON COM PORT
handles.s.BytesAvailableFcnMode = 'byte';%AVA. DATA TYPE
fopen(handles.s)%open com port
guidata(hObject, handles);%Store or retrieve application data
sData=0;
flg=0
try%
while flg == 0
b=handles.s.BytesAvailable; %READ NO OF BYTES AVAIL ON COM PORT
69
if b==1
sData = fread(handles.s,1) %READ DATA
if sData == '*'%if rec data = * then flag=1 & exit function, 1st sensor detected the fruit
flg=1;
end
end
end
catch
end
fprintf(handles.s, '1'); %SEND DATA TO H/W for cont.
flg=0
try
while flg == 0
b=handles.s.BytesAvailable;
if b==1
sData = fread(handles.s,1)
if sData == '#'%if rec data = # then flag=1 & exit function, 2nd sensor detected the fruit
flg=1;
end
end
end
catch
end
myWait(2)% WAIT FOR 2 SEC
start(vid);%start camera
handles.selectuser=getdata(vid,1);%get picture
stop(vid); %stop camera
imwrite(handles.selectuser,strcat('c:\1.jpg'));%store picture on harddisk
imshow(handles.selectuser(:,:,:,1)); %show picture on gui
guidata(hObject, handles);
fprintf(handles.s, '2'); %SEND DATA TO H/W for cont.
flg=0
%following routine is for reading wt from hardware
70
try
while flg == 0
b=handles.s.BytesAvailable;
if b==4
sData = fscanf(handles.s,'[...]',4)
%sData = fread(handles.s,4)
% if sData == '#'
z='@'%@012
m= regexprep(sData,z, ' ');%REPLACE @ BY SPACE
set(handles.text7,'String',m) ;
handles.wt=str2num(m);
flg=1;
% end
end
end
catch
end
fclose(handles.s); %close serial port
guidata(hObject, handles);
% --- Executes on button press in pushbutton2.
function pushbutton2_Callback(hObject, eventdata, handles)
% hObject handle to pushbutton2 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
[width height color]= seg('c:\1.jpg') %call processing routine located in seg.m file
set(handles.text3,'String',width) %show calculated width
set(handles.text4,'String',height)%show calculated height
set(handles.text14,'String',color)%show calculated color
handles.setMaxWidth = str2double (get(handles.edit1,'string'));
%READ range provided by user in EDIT BOX 1 & CONV TO NUM
handles.setMaxHeight = str2double(get(handles.edit2,'string'));%READ range provided
by user in EDIT BOX 2 & CONV TO NUM
handles.setMaxWeight = str2double (get(handles.edit3,'string'));%READ range provided
by user in EDIT BOX 3 & CONV TO NUM
71
handles.setMinWidth = str2double (get(handles.edit4,'string'));%READ range provided
by user in EDIT BOX 4 & CONV TO NUM
handles.setMinHeight = str2double(get(handles.edit5,'string'));%READ range provided
by user in EDIT BOX 5 & CONV TO NUM
handles.setMinWeight = str2double(get(handles.edit6,'string'));%READ range provided
by user in EDIT BOX 6 & CONV TO NUM
handles.tested=handles.tested + 1; %increment test count
%check ranges with actual
if (width >= handles.setMinWidth && height >= handles.setMinHeight && handles.wt
>= handles.setMinWeight && width <= handles.setMaxWidth && height <=
handles.setMaxHeight && handles.wt <= handles.setMaxWeight)
%if in range
handles.accepted=handles.accepted + 1; %increment accept count
set(handles.text9,'String','Accept') %show accepted count
handles.s = serial('COM1'); %open serial port
fopen(handles.s)
fprintf(handles.s, 'A'); %send result to microcontroller
fclose(handles.s); %close serial port
guidata(hObject, handles); %refresh
else
%if out of range
handles.rejected=handles.rejected + 1; %increment rejected count
set(handles.text9,'String','Reject') %show rejected
handles.s = serial('COM1');%open serial port
fopen(handles.s)
fprintf(handles.s, 'R'); %send result to microcontroller
fclose(handles.s);%close serial port
end
set(handles.text20,'String',handles.tested); %SHOW TEST COUNT IN GUI ON PC
set(handles.text22,'String',handles.accepted); %SHOW ACCEPT COUNT IN GUI ON
PC
set(handles.text24,'String',handles.rejected); %SHOW REJECT COUNT IN GUI ON
PC
72
guidata(hObject, handles);
%***********************CODE
END*******************************************
function edit1_Callback(hObject, eventdata, handles)
% hObject handle to edit1 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
% Hints: get(hObject,'String') returns contents of edit1 as text
% str2double(get(hObject,'String')) returns contents of edit1 as a double
handles.setWidth = str2double(get(hObject,'string'));
if isnan(handles.setWidth )
errordlg('You must enter a numeric value','Bad Input','modal')
end
disp('ok1');
% --- Executes during object creation, after setting all properties.
function edit1_CreateFcn(hObject, eventdata, handles)
% hObject handle to edit1 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles empty - handles not created until after all CreateFcns called
% Hint: edit controls usually have a white background on Windows.
% See ISPC and COMPUTER.
if ispc
set(hObject,'BackgroundColor','white');
else
set(hObject,'BackgroundColor',get(0,'defaultUicontrolBackgroundColor'));
end
Function edit2_Callback(hObject, eventdata, handles)
% object handle to edit2 (see GCBO)
% event data reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
% Hints: get (object, ‘String') returns contents of edit2 as text
%str2double (get (object, ‘String')) returns contents of edit2 as a double
handles.setHeight = str2double (get (object, ‘string'));
if isnan(handles.setHeight)
73
errordlg('You must enter a numeric value','Bad Input','modal')
end
disp('ok2');
% --- Executes during object creation, after setting all properties.
function edit2_CreateFcn(hObject, eventdata, handles)
% hObject handle to edit2 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles empty - handles not created until after all CreateFcns called
% Hint: edit controls usually have a white background on Windows.
% See ISPC and COMPUTER.
if ispc
set(hObject,'BackgroundColor','white');
else
set(hObject,'BackgroundColor',get(0,'defaultUicontrolBackgroundColor'));
end
Function edit3_Callback (object, event data, handles)
% object handle to edit3 (see GCBO)
% event data reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
% Hints: get (object, ‘String') returns contents of edit3 as text
% str2double (get (object, ‘String')) returns contents of edit3 as a double
handles.setHeight = str2double(get(object, ‘string'));
if isnan(handles.setHeight)
errordlg('You must enter a numeric value','Bad Input','modal')
end
disp('ok3');
% --- Executes during object creation, after setting all properties.
function edit3_CreateFcn(hObject, eventdata, handles)
% hObject handle to edit3 (see GCBO)
% event data reserved - to be defined in a future version of MATLAB
% handles empty - handles not created until after all CreateFcns called
% Hint: edit controls usually have a white background on Windows.
% See ISPC and COMPUTER.
if ispc
74
set(hObject,'BackgroundColor','white');
else
set(hObject,'BackgroundColor',get(0,'defaultUicontrolBackgroundColor'));
end
Function edit4_Callback(hObject, eventdata, handles)
% hObject handle to edit4 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
% Hints: get(hObject,'String') returns contents of edit4 as text
% str2double(get(hObject,'String')) returns contents of edit4 as a double
% --- Executes during object creation, after setting all properties.
function edit4_CreateFcn(hObject, eventdata, handles)
% hObject handle to edit4 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles empty - handles not created until after all CreateFcns called
% Hint: edit controls usually have a white background on Windows.
% See ISPC and COMPUTER.
if ispc
set(hObject,'BackgroundColor','white');
else
set(hObject,'BackgroundColor',get(0,'defaultUicontrolBackgroundColor'));
end
function edit5_Callback(hObject, eventdata, handles)
% hObject handle to edit5 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
% Hints: get(hObject,'String') returns contents of edit5 as text
% str2double(get(hObject,'String')) returns contents of edit5 as a double
% --- Executes during object creation, after setting all properties.
function edit5_CreateFcn(hObject, eventdata, handles)
% hObject handle to edit5 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles empty - handles not created until after all CreateFcns called
% Hint: edit controls usually have a white background on Windows.
75
% See ISPC and COMPUTER.
if ispc
set(hObject,'BackgroundColor','white');
else
set(hObject,'BackgroundColor',get(0,'defaultUicontrolBackgroundColor'));
end
function edit6_Callback(hObject, eventdata, handles)
% hObject handle to edit6 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
% Hints: get (object, ‘String') returns contents of edit6 as text
%str2double (get (object, ‘String')) returns contents of edit6 as a double
% --- Executes during object creation, after setting all properties.
Function edit6_CreateFcn (object, event data, handles)
% object handle to edit6 (see GCBO)
% event data reserved - to be defined in a future version of MATLAB
% handles empty - handles not created until after all CreateFcns called
% Hint: edit controls usually have a white background on Windows.
% See ISPC and COMPUTER.
if ispc
set(object, ‘Background Color’, ‘white');
else
set(hObject,'BackgroundColor',get(0,'defaultUicontrolBackgroundColor'));
end
% --- Executes on button press in pushbutton5.
function pushbutton5_Callback(hObject, eventdata, handles)
% hObject handle to pushbutton5 (see GCBO)
% eventdata reserved - to be defined in a future version of MATLAB
% handles structure with handles and user data (see GUIDATA)
set(handles.text3,'String',' ')
set(handles.text4,'String',' ')
set(handles.text7,'String',' ')
set(handles.text9,'String',' ')
set(handles.text14,'String',' ')
76
set(handles.edit1,'String','200')
set(handles.edit2,'String','200')
set(handles.edit3,'String','100')
set(handles.edit4,'String','50')
set(handles.edit5,'String','50')
set(handles.edit6,'String','50')
cla
4.2 PROGRAMS FOR LCD, SERIAL COMMUNICATION AND DC
MOTOR.
LCDRS BIT P1.7
LCDRW BIT P1.6
LCDEN BIT P1.5
LCDDATA EQU P0
delr3 equ 30h
delr1 equ 31h
delr2 equ 32h
TMP1 EQU 33H
TMP2 EQU 34H
TMP3 EQU 35H
TMP4 EQU 36H
TMP5 EQU 37H
set1 EQU 38H
set2 EQU 39H
set3 EQU 3aH
set4 EQU 3bH
set5 EQU 3cH
org 00h
sjmp main
org 50h
Main:
MOV SP,#08H
MOV TMOD,#20H
MOV SCON,#50H
77
MOV TH1,#0fdh
MOV TL1,#0fdh
SETB TR1
acall lcdDisp
LCALL CLEAR
MOV DPTR,#ATTN
MOV R7,#16
LCALL DISP_MSG
MOV A,#0C0H
LCALL COMMAND
MOV DPTR,#ATTN1
MOV R7,#16
LCALL DISP_MSG
ACALL BDELAY
LCALL CLEAR
loopbk:
clr ti
clr ri
mov a,#'A'
acall trans
AGAIN:
ACALL RECBYTE
acall trans
acall display
AJMP AGAIN
trans:
mov sbuf,a
jnb ti,$
clr ti
re
RECBYTE:
jnb ri,$
mov a,sbuf
clr ri
78
ret
;--------------------------------
lcddisp:
mov a,#38h
acall command
mov a,#0eh
acall command
mov a,#06h
acall command
clear:
mov a,#01h
acall command
ret
;lcd strobe subroutine
command:
acall ready
mov LCDDATA,a
clr LCDRS
clr LCDRW
setb LCDEN
clr LCDEN
ret
display1:
add a,#30h
display:
acall ready
mov LCDDATA,a
setb LCDRS
clr LCDRW
setb LCDEN
clr LCDEN
ret
ready:
79
clr LCDEN
mov LCDDATA,#0ffh
clr LCDRS
setb LCDRW
;----------------
wait:
clr LCDEN
setb LCDEN
jb LCDDATA.7,wait
clr LCDEN
ret
disp_msg:
mov r6,#00h
l1: MOV A,R6
MOVC A,@A+DPTR
ACALL DISPLAY
INC R6
DJNZ R7,L1
RET
ATTN:DB ' ANTI SIGNAL '
ATTN1:DB ' BREAKING '
delay1:
mov dELR1,#100
l_2: mov dELR2,#0ffh
l_1: djnz dELR2,l_1
djnz dELR1,l_2
ret
dly:
mov dELR1,#50
djnz dELR1,$
ret ;----------------------------------------------------------
bdelay: mov delR3,#5
BDl3: mov delR2,#0ffh
BDl2: mov delR1,#0ffh
80
BDl1: djnz delR1,BDl1
djnz delR2,BDl2
djnz delR3,BDl3
ret
END
81
5. PERFORMANCE AND ANALYSIS
As our project is based on Digital image processing and motor controlled drive
mechanism controlled by microcontroller so following point we have to note down.
A) First of all setup the connection to the circuit on the given position. All sensors
and motors.
B) Calibrate the Web camera by placing the fruit front of the second sensor near to
load cell. Fruit should be clearly visible and fully recognized by camera so that no
error comes during the taking snaps by camera during the running process.
C) Installed MATLAB on pc, installed RS-232 adapter driver on pc and make its
connection with USB connector. Your pc must have the XP operating system.
D) Open the mat lab program windows by browsing the given fruit file. Now open
the quality file in command windows.
E) Make sure that on which port your communication UBS port has connected. Now
make some changes according to that in program change your (com.port no.).
F) Now save the program and go to command windows and type RUN….WAIT.
You got a GUI that is quality windows file on pc windows click on START
button.
Fig 4.1 Clear View of Fruit Detection Model
82
Fig 4.2Matlab Widows View
G)When flg=0 shows on command windows give the supply to the controller now
conveyor belt start moving place the fruit on the opposite end side of load cell.
H) When fruit comes near to the second sensors it conveyor belt stops for some times so
that camera taken its figure fully. After that its again starts moving and fruits fall on the
load cell.
I) press process on quality windows wait for processing. It takes some time according to
light condition of present environment.
J) You are now able to see the wait, primary color and width and height to the fruit which
is basic statically standard of fruits selection process. If it meets according to your
program standard then its selected otherwise it rejected automatically by the given flap .
83
We test the following three types of fruit during the performance analysis and
found the following result.
FRUIT RESULT OUT PUT STATUS
SHAPE AND SIZE PRIMARY
COLOR
WIDTH
50mm
HIEGHT
50mm
WEIGHT
100gm
R
200
G
200
B
200
APPLE 60mm 68mm 154gm 265 233 215 REJECTED
TOMATO 50mm 56mm 75gm 306 223 209 REJECTED
ONION 49mm 36mm 54gm 263 247 275 REJECTED
APPLE 48mm 34mm 95gm 155 174 180 SELECTED
Fig 5.1 Fruit Tested Value and Status
84
6. INDUSTRY INTRACTION
Initially we are looking for the industries where our project will demonstrate. In the
process of searching lots of industries we found a fruit and food processing company in
Jalgaon commonly known as JAIN IRRIGATION SYSTEME LIMITED it is a group
of company which sprayed nearly5units. We are interested in food processing. Plant of
food and fruit processing company situated in Jain valley. First of all we had written a
letter to name of HR department of this company.
We all three partners of project personally going on HR department for submitting
letter. After submission of letter we were having touch through HR department. Two
times we are interacted with company Assist. HR manager – MR. G.R. PATIL for
describing our views and project application on fruit processing company. Sir has
satisfied by our idea and gave us opportunity for taking training for one week and Giving
our Project demo to the respected MR. A. Naik sir (QA&FS Department Incharge).
Name of Our Training Head – MR. A. Naik.
6.1 1st DAY OF TRAINING
We are visited PLC Control section and seeing the control process of banana pulp.
That how the pulp of banana prepared from raw banana. During the visiting we saw that
this industries taken banana from the go down to the first bucket of automation machine
where cleaning of banana done.
By manual process we found that our project is beneficial at this place also
because our project is fully automated system which taken fruit from go down to process
bag. we concentrated only on making process of banana and its related machinery that
how the packing is done or how the crushing of banana is done by the using of LEVEL
SENSOR.[16]
85
Banana Concentrate, Banana Pulp & Banana Puree
Fig6.1 Bunch of Raw Banana
These are made from selected clones of the Cavendish variety. Fully matured banana
fruits are harvested and quickly transported to our fruit processing plant, DE clustered,
inspected and washed.
Selected high quality fruits go to controlled Ripening chambers. Fully Ripened fruits
are again washed, peeled manually, mashed, deseeded when required, homogenized,
concentrated when required, thermally processed and aseptically filled, maintaining
commercial sterility.
Physical Characteristics:
Product 0 Brix at
20ºC.
[Refract
meter]
Consisten
cy*
pH Color Flavor Taste
Farm Fresh
Aseptic
Banana Puree
20-24 4-15 4.5-
5.2
Characteris
tic Ripe
Banana
Color
Typical
Ripe
Banana
Flavor
Character
istic Ripe
Banana
Taste
Farm Fresh
Aseptic
Acidified
Banana Puree
20-24 4-15 4.0-
4.5
Characteris
tic Ripe
Banana
Color
Typical
Ripe
Banana
Flavour
Character
istic Ripe
Banana
Taste
Farm Fresh
Aseptic
Banana Puree
Concentrate
32-34 <10 4.5-
5.2
Characteris
tic Ripe
Banana
Colour
Typical
Ripe
Banana
Flavour
Character
istic Ripe
Banana
Taste
Farm Fresh 32-34 <10 4.5- Characteris Typical Character
86
Aseptic
Acidified
Banana Puree
Concentrate
5.2 tic Ripe
Banana
Colour
Ripe
Banana
Flavour
istic Ripe
Banana
Taste
*(Bootlick Cm/30 Sec ) at 25 ± 2ºC
Table 6.1 Physical Characteristic of Banana pulp
Packaging:
Farm Fresh Aseptic Fruit Purees are available in 220 kgs bag in drum & 20 kgs
bag in box packing. Aseptic fruit purees are filled on US-FDA approved aseptic filler into
pre-sterilised, high-barrier bags placed in steel drums internally painted with food grade
lacquer. The bag is heat sealed and the drum tight-closed to ensure no free space inside
the drum. Small and bulk packs will be made available soon.
Quality Standards:
HACCP, GMP, SPC & QA systems are applied in the manufacturing, storage &
other operations. Product is approved for Kosher & Par eve. The system is certified for
BRC & HACCP (Food Safety) by RWTUV, Germany.
Storage:
It should be stored in a cool & dry place below 20ºC. Preferably below 15ºC. For
extended shelf life.
Shelf-life:
Eighteen months from the date of manufacturing when stored below 15º C. The contents
must be used immediately after opening the bag.
Custom Products:
Farm Fresh aseptic fruit purees can also be supplied as per customer's specifications.
Preservatives:
Free from any chemical preservatives.
87
Pesticide Residues:
In conformance with WHO recommendations & EC directives.
Flavour &Taste.
The colour, texture, flavour and taste are uniform and consistent.
Usages:
Farm Fresh Fruit purees are easy to handle can be used in unlimited applications. Some of
these are:
Bakery :
Fruit breads, cakes, tarts, muffins, pie-fillings, icings, donuts, etc.
Beverages :
Milkshakes, fruit drinks, nectars etc.
Diary :
Ice-creams, fruit bars, milk shakes, yogurts, puddings, toppings, deserts etc.
Baby Food:
Cereals, juices, strained fruit, fruit desserts, fruit drinks, etc. Farm Fresh purees can also
be processed into other convenient forms such as spray dried freeze-dried powders etc.
[16]
88
6.2 2ND
DAY OF TRAINING
Guava Concentrate, Pulp & Puree.
These are made from selected varieties of Guava. Fully matured and ripened
Guava are harvested, quickly transported to our fruit processing plant, inspected and
washed. Selected high quality fruits go to the processing section; The selected Guava
fruits are then washed again, blanched, pulped, deseeded, centrifuged, homogenized,
concentrated when required, thermally processed and aseptically filled maintaining
commercial sterility.
PHYSICAL CHARACTERISTICS:
Product 0 Brix at
20ºC.
[Refract
meter]
Consistenc
y*
pH Colour Flavour Taste
Farm Fresh
Aseptic
Pink guava
Puree
9 minimum 4-12 <4 Characteristi
c Ripe
Pink guava
Colour
Typical
Ripe
guava
Flavour
Characteri
stic Ripe
Pink
guava
Taste
Farm Fresh
Aseptic white
guava
Puree
9minimum 4-12 <4 Characteristi
c Ripe
Banana
Colour
Typical
Ripe
Banana
Flavour
Characteri
stic Ripe
Guava
Taste
Farm Fresh
Pink guava
Puree
Concentrate
19-21 <18 <4 Characteristi
c Ripe
Banana
Colour
Typical
Ripe
guava
Flavour
Characteri
stic Ripe
Guava
Taste
Farm Fresh
white guava
Puree
Concentrate
19-21 <18 <4 Characteristi
c Ripe
Banana
Colour
Typical
Ripe
guava
Flavour
Characteri
stic Ripe
Guava
Taste
*(Bootlick Cm/30 Sec ) at 25 ± 2ºC
Table 6.2 Physical Characteristics of Guava Pulp
89
Packaging:
Farm Fresh Aseptic Fruit Purees are available in 220 kgs bag in drum & 20 kgs
bag in box packing. Aseptic fruit purees are filled on US-FDA approved aseptic filler into
pre-sterilised, high-barrier bags placed in steel drums internally painted with food grade
lacquer. The bag is heat sealed and drum tight-closed to ensure no free space inside the
drum. Small and bulk packs will be made available soon.
Quality Standards:
HACCP, GMP, SPC & QA systems are applied in the manufacturing, storage &
other operations. Product is approved for Kosher & Par eve. The system is certified for
ISO-9001 & HACCP (Food Safety) by RWTUV, Germany.
Storage:
Aseptic product: It should be stored at cool & dry place below 20ºC. Preferably
below 15ºC. For extended shelf life.
Canned product: It should be stored in a cool & dry place away from heat.
Shelf-life:
Twelve months from the date of manufacturing, when stored under recommended
conditions. The contents must be used immediately after opening the bag.
Custom Products:
Farm Fresh aseptic fruit purees can also be supplied as per customer's
specifications.
Preservatives:
Free from any chemical preservatives.
Pesticide Residues:
In conformance with WHO recommendations & EC directives.
Flavour & Taste:
The colour, texture, flavour and taste are uniform and consistent.
90
Usages:
Farm Fresh Fruit purees are easy to handle can be used in unlimited applications.
Some of these are:
Bakery:
Fruit breads, cakes, tarts, muffins, pie-fillings, icings, donuts, etc.
Beverages:
Milkshakes, fruit, drinks, nectars etc.
Diary:
Ice-creams, fruit bars, milk shakes, yogurts, puddings, toppings, deserts etc.
Baby Food:
Cereals, juices, strained fruit, fruit desserts, fruit drinks, etc. Farm Fresh purees
can also be processed into other convenient forms such as spray dried freeze-dried
powders etc.
6.3 3RD
, 4TH AND 5TH
DAY OF TRAINING
Hunter calorie lab measures the value of fruit pulp on Hunter scale which has a
fixed Standard value for the colour measurement of a particular fruit pulp.
Fig 6.2 Color of Pulp on Hunter Scale
91
Here
L shows the brightness level of fruit.
L=100 shows full brightness.
L=0 shows full dark.
a shows the redness level of fruit.
a+ Towards Redness.
a- Towards Greenness.
B shows the yellowness level of fruit.
b+ Towards Yellowness.
b- Towards Blueness.
We take the sample of different types of of raw banana according to their ripening
status and checked their colour so that we can see the future implementation of our
projects presently we recognising our color in R , G, B level that is in primary color. If
we will want to enhance our projects in future then we can work over that.
92
6.4 6TH
DAY OF TRAINING DEMONSTRATION OF OUR
PROJECTS.
We have done the setup of our projects in the industry guest and demo room run
our projects and shown our working level of projects and its application in the fruit and
vegetable processing company.
Some of the industrial engineers who worked in the different department came to see our
projects and giving their valuable suggestion for improvement, application and its future
scope.[16]
Name of the Industrial Engineers Working In Different Section of Jain
food processing Plant Company.
MR. A. NAIK (QA&FS Department Incharge) – Our Supervisor during Training.-Jain
Food Processing.
93
7. CONCLUSION.
Quality is not a single, well-defined attribute but comprises many properties or
characteristics. Statistical combination of measurements by several sensors will increase
the likelihood of predicting overall quality. However, sensor testing and calibration must
include a wide range of conditions. It is important that what is really being detected is
understood so the limitations are appreciated. Of course, there are different requirements
for laboratory and industry applications. Appearance is one of the major factors the
consumer uses to evaluate the quality of fruits and vegetables, and measurement of
optical properties has been one of the most successful instrument techniques for assessing
quality. Many products are routinely sorted for color. Optical methods are being
developed for on-line detection of surface defects based on optical measurements in the
visible or NIR regions. Optical systems, especially in the NIR region, and newer software
make it possible to detect carbohydrates, proteins and fats that may improve quality
indexes. It is likely that on-line NIR sensing of soluble solids will be routine in the near
future. Multispectral and hyper spectral imaging provides spectral information at multiple
wavelengths in addition to spatial information. Differential reflectance of various
wavelengths from sound and defective tissue enable detection and often identification of
the defects. Fluorescence can detect surface damage on products with significant amounts
of chlorophyll; laboratory instruments are readily available. Electronic sniffers based on
the responses of semiconducting materials to volatiles may be able to accurately classify a
number of fruits into ripeness or aroma quality categories. X-ray inspection systems are
now used to detect internal defects on-line in some limited applications, but the increasing
sensitivity of the equipment and the development of rapid image processing could soon
make this technology more available. MRI has great potential for evaluating the quality of
fruits and vegetables. The equipment now available is not feasible for routine quality
testing; however, costs and capabilities are rapidly improving.
Each sensor method is based on the measurement of a given constituent or
property; therefore its ability to measure overall quality is only as good as the relationship
of that constituent or property to quality as defined for a particular purpose. [15]
Improved statistical methods for combining the inputs from several measurements into
classification algorithms are being developed.
94
7.1 FUTURE SCOPE.
Within one year, minimum total income will increases 64,825$ involving 807
farmers. Assuming a 100% attribution level, 96% of the total SNV cost1 (including SNV
advisory cost) is being recovered in just over one year. This example shows that even
with perennial crops like fruits, quick wins can be made, if the right interventions are
being selected. Since further improvements within the business relations and fruit quality
have been made in 2009 and 2010 with limited additional SNV support, the future looks
bright for the small fruit farmers in Southern Ethiopia.at presently 2%of the total
processing industries are atomised for automated process of fruit processing or fresh and
standard fruit export by automated scrutiny method so this project meets the vision 2020
of government on which government purposed that it will increase till 2020 to 50%.
7.2 FURTHURE IMPLEMENTATION
We can further improve these projects for following fields and advancement
intelligence machine.
1) We also measure the degree of brightness, redness and yellowness of this project
for that we have to modify the model and program.
2) This project is presently working for the fruit having round shape and having no
bunch. In future it can be modified for the fruit which comes in bunch.
7.3 APPLICATION
a) In every fruit and vegetable processing industries.
b) At fruit export station where fruit exported according to some standard which
fixed by the importing country.
c) In whole sell shape which has taken lots of fruit directly from farm.
d) For small model of this project with inbuilt processing system is used in domestic
purpose also.
REFERENCES
[1] Abbott, J.A., 1996. Quality measurement by delayed light emission and fluorescence.
In: Dull, G.G., Iwamoto, M., Kawano, S. (Eds.), Nondestructive Quality Evaluation of
Horticultural Crops: Proceedings International Symposium on Nondestructive Quality
Evaluation of Horticultural Crops, 24th International Horticulture Congress, 26 August
1994, Kyoto, Japan. Saiwai Shobou Publishing Co, Tokyo, pp. 24–33.
[2] Abbott, J.A., Massie, D.R., 1985. Delayed light emission for early detection of
chilling in cucumber and bell pepper fruit. J. Am. Soc. Hortic. Sci. 110, 42–47.
[3] Abbott, J.A., Massie, D.R., 1998. Nondestructive sonic measurement of kiwifruit
firmness. J. Am. Soc. Hortic. Sci. 123, 317–322.
[4] Abbott, J.A., Childers, N.F., Bachman, G.S., Fitzgerald, J.V., Matusik, F.J., 1968.
Acoustic vibration for detecting textural quality of apples. Proc. Am. Soc. Hortic. Sci. 93,
725–737.
[5] Abbott, J.A., Miller, A.R., Campbell, T.A., 1991. Detection of mechanical injury and
physiological breakdown of cucumbers using delayed light emission. J. Am. Soc. Hortic.
Sci. 116, 52–57.
[6] Abbott, J.A., Campbell, T.A., Massie, D.R., 1994. Delayed light emission and
fluorescence responses of plants to chilling. Remote Sensing Environ. 47, 87–97.
[7] Abbott, J.A., Massie, D.R., Upchurch, B.L., Hruschka, W.R., 1995. Nondestructive
sonic firmness measurement of apples. Trans. ASAE 38 (5), 1461–1466.
[8] Abbott, J.A., Lu, R., Upchurch, B.L., Stroshine, R.L., 1997. Technologies for
nondestructive quality evaluation of fruits and vegetables. Hortic. Rev. 20, 1–120.
[9] Akimoto, K., 1984. A method for non-destructively grading fruits and other
foodstuffs. UK patent application GB2135059 A.
[10] Akimoto, K., McClure, W.F., Shimizu, K., 1995. Non-destructive evaluation of
vegetable and fruit quality by visible light and MRI. In: Proceedings Automation and
Robotics in Bioproduction and Processing, 3-6 November 1995, Kobe. Japan 1, 117–124.
[11] Aneshansley, D.J., Throop, J.A., Upchurch, B.L., 1997. Reflectance spectra of
surface defects on apples. Sensors for Nondestructive Testing. Proceedings Sensors for
Nondestructive Testing International Conference, Orlando, FL, 18–21 February 1997.
NRAES (Northeast Reg Agric Eng Svc) Coop Extn, Ithaca, NY, pp. 143–160.
[12] Armstrong, P.R., Zapp, H.R., Brown, G.K., 1990. Impulsive excitation of acoustic
vibrations in apples for firmness determination. Trans. Am. Soc. Agric. Eng. 33, 1353–
1359.
[13 ]Bajema, R.W., Hyde, G.M., Baritelle, A.L., 1998. Temperature and strain rate effects
on the dynamic failure properties of potato tuber tissue. Trans. Am. Soc. Agric. Eng. 41,
733–740.
[14] Beaudry, R.M., Mir, N., Song, J., Armstrong, P., Deng, W., Timm, E., 1997.
Chlorophyll fluorescence: a nondestructive tool for quality measurements of stored apple
fruit. Sensors for Nondestructive Testing. Proceedings Sensors for Nondestructive
Testing International Conference, Orlando, FL, 18–21 February 1997. Ithaca, NY:
Northeast Reg. Agric. Eng. Svc., Coop. Extn, pp. 56–66.
[15] Benady, M., Simon, J.E., Charles, D.J., Miles, G.E., 1995. Fruit ripeness
determination by electronic sensing of aromatic volatiles. Trans. Am. Soc. Agric. Eng.
38, 251–257.
[16] Jain irrigation fruit plant net link.
APPENDICES
Acknowledgement
I would like to express profound gratitude to my guide Prof. G.A Kulkarni for his
invaluable support, encouragement, supervision and useful suggestions throughout this
project work. His moral support and continuous guidance enabled me to complete my work
successfully.
I am grateful to MR. G.R.Patil (Assist. Manager HR, Jain Irrigation Systems Ltd,
Jalgaon) and Mrs. Ankita Chaurasia (Executive HR Jain irrigation systems Ltd, Jalgaon)
for the cooperation and giving me opportunity for the industrial interaction of this project and
training at industry level.
I wish to express my appreciation to Dr. R.P. Singh who helps us to overcome our
dough in doing this project.
I am thankful and indebted to MR. S. D.Gupta (Head QA&FS Department Jain Food
Processing Plant, Jalgaon) MR A. A. NAIK sir (Incharge QA&FS, Department Jain Food
Processing Plant, Jalgaon) and MR ANIL MAHAJAN (Manager Chemist Jain Biotech Lab,
Jalgaon) and the entire technical person of Jain food processing plant those who helped me
directly or indirectly in completion of this project report.
I also thank to my Parents, Didi and Bhaiya-Bhabhi who give me immortal
confidence and high moral attitude to work hard for my duty which results this important
work.
My sincere thanks to two most close friends Miss. Nikita Singh(E&C) and Mr.
Uttam Jadhav(MECH) for their continuous inspiring words and their right feedback that
makes me able to do so much hard work for this project.
Last but not least thanks my two project partner Ramkrishna Kumar and Raushan
Kumar who have continuously worked with me during the completion of this project.
Rishi Kumar
Bachelor of Engineering
(Electronics and Communication Engineering)