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Using Digital Image Analysis for Assessing the Quality of Wheat and Barley

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Using Digital Image Analysis for Assessing the Quality of Wheat and Barley Using Digital Image Analysis for Assessing the Quality of Wheat and Barley Bruce Gordon Armstrong Bachelor of Applied Science (Honours) Master of Applied Science Thesis This Thesis is Submitted to Fulfil the Requirements for the Degree of Master of Applied Science by Research School of Science and Engineering University of Ballarat PO Box 663 University Drive, Mt. Helen Ballarat, Victoria 3353 Australia Submitted in December 2004 Abstract This thesis explores the issues involved in developing a relatively low-cost Digital Imaging Analysis (DIA) system for the quality assessment of wheat and barley using commonly available equipment. It also explores the capability of such a system to provide rapid and accurate assessments. The research confirms that it is possible to devise such a system using flatbed scanners for image capture and conventional personal computers for the image analysis. However, it is necessary to modify the scanners, place them in a cabinet and develop special indented trays to hold the grain samples for optimal results. It is also necessary to develop complex software to undertake the analysis. The small sample sizes and non-destructive DIA methods will be especially beneficial to grain breeders and others who only have limited amounts of grain to work with. The DIA system developed (SeedCount) is capable of making very accurate counts of grain, and thus produces accurate thousand kernel weight assessments. Initially these counts were totally dependent on a novel (now patented) counting algorithm. The system can also make accurate morphological measurements of the kernel length, width and area that are limited in accuracy primarily by the image’s resolution. Other sample attributes such as kernel shape (aspect ratios, ovality), dockage material and crease locations can also be assessed. The novel bi-modal indented tray developed during this process also allows direct measurement of the kernel thickness, which was previously not possible. These measurements allow three-dimensional models of the kernels to be developed that can be used to assess the kernel’s roundness, mass and screening assortment group with considerable accuracy. ii Statement of Authorship Except where acknowledged below or explicit reference is made in the text of the thesis, this thesis contains no material published elsewhere or extracted in whole or in part from a thesis by which I have qualified for or been awarded another degree or diploma. No other person’s work has been relied upon or used without due acknowledgement in the main text and bibliography of the thesis. Portions of chapters four and five were presented at the 51st Royal Australian Chemistry Institute-Cereal Chemistry Division Conference held on the 9th to 13th of September 2001 at Coogee, New South Wales. The accompanying paper has been peer-reviewed and published in the Cereal Chemistry Division’s Conference Proceedings (Armstrong et al., 2001). Portions of chapters six and seven were presented at the joint 11th Barley Technical Symposium and 53rd Royal Australian Chemistry Institute-Cereal Chemistry Division Conference held on the 7th to 10th of September 2003 at Glenelg, South Australia. Two papers were published in the Barley Technical Symposium Proceedings. The papers were also peer-reviewed and published in the Cereal Chemistry Division’s Conference Proceedings (Armstrong et al., 2003; Dines and Armstrong, 2003). Some of this material was also presented at the University of Ballarat Annual Research Conference 2003. iii Acknowledgements The major research partners in the project were the Australian Research Council, Wrightson Research, the University of Ballarat and Weiss Enterprises. The Australian Research Council generously provided funding, under the SPIRT grant system, for two years for the author to pursue this research on a full-time basis. Wrightson Research, an Australian branch of the New Zealand pastoral company Wrightson Seeds, provided support, resources and assistance with growing and harvesting a large range of wheat and barley cultivars used throughout the research. Particular thanks go to John Fennell, Liam Donnelly and Tim Brown. The University of Ballarat provided supervision, lab and office space and resources, post- graduate student support, statistical support and much more. Excellent supervision was provided by Mr Rob Greig and Dr Peter Aldred of the Food Science section of the School of Science and Engineering. Dr Jack Harvey, of the School of Mathematics and Information Technology, gave me much-appreciated statistical support. Weiss Enterprises provided some of the resources and the software programming required to test the ideas and algorithms developed by the author. Specific thanks go to Marvin Weiss, Alan Kerr and Tim Armstrong. Other individuals and companies providing support to this research were: iv Samantha Openshaw of Agrifoods Victoria Paul Panozzo and John Dines of Allied Mills Jarrod Gooden, Andrew Tweedie and Alex Severino of Joe White Maltings Department of Natural Resources and Environment, Ballarat Patrick Wilson of Grainco Australia Angela Aldred, who carefully and thoughtfully proofread my thesis. Jehovah God, who created such an interesting universe for us to explore. Finally, but not least, thanks to my wife Margaret and our children Tim, Leah and Jachin. Without their assistance and support this thesis could never have been completed. v Table of Contents List of Figures ................................................................................................................. xiv List of Tables ................................................................................................................ xvii List of Abbreviations xviii 1 Introductory Summary ................................................................................................ 1 1.1 Background and Context ..................................................................................... 1 1.2 Statement of the Problem .................................................................................... 2 1.3 Potential Outcomes ............................................................................................. 3 2 Literature Review ........................................................................................................ 5 2.1 Introduction ......................................................................................................... 5 2.2 Characteristics of Barley ..................................................................................... 5 2.2.1 Morphology and Composition of Barley .................................................... 6 2.2.2 Germination ................................................................................................ 9 2.3 Malted Barley .................................................................................................... 10 2.3.1 Micro-malting ........................................................................................... 12 2.3.2 Malt Quality Tests ..................................................................................... 12 2.3.3 Mash and Wort Tests ................................................................................ 13 2.4 Characteristics of Wheat ................................................................................... 13 2.5 Current Use of Wheat and Barley in Australia ................................................. 13 2.5.1 Feed ........................................................................................................... 13 2.5.2 Milling ....................................................................................................... 14 2.5.3 Malting ...................................................................................................... 16 2.5.4 Other Uses ................................................................................................. 16 2.6 Analysis of Wheat and Barley .......................................................................... 16 2.6.1 Sampling ................................................................................................... 16 2.6.1.1 Binomial Sampling Considerations ...................................................... 16 2.6.1.2 Small-scale Sampling ............................................................................ 18 2.6.1.3 Bulk Sampling Devices ......................................................................... 21 2.6.2 Moisture Content ...................................................................................... 22 2.6.2.1 Oven ...................................................................................................... 22 2.6.2.2 Infrared Driers ....................................................................................... 23 vi 2.6.2.3 Electronic .............................................................................................. 23 2.6.2.4 Near Infrared Spectroscopy .................................................................. 24 2.6.3 Protein ....................................................................................................... 24 2.6.3.1 Kjeldahl ................................................................................................. 25 2.6.3.2 Dumas ................................................................................................... 25 2.6.3.3 Near Infrared Reflectance Spectroscopy............................................... 25 2.6.3.4 Digital Image Analysis ........................................................................
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