M.A. Thesis:

Use of image processing method for quantification of black tea properties

Now for the good tea in tea packing plants in addition to studies of physicochemical and Microbial tea should Lptyky of oregano is also preferred that the work done by people whose taste Every consumer is different and it is natural and it is difficult for us to find wines to suit the taste of all persons We have also done a study that measured the tea is tea extract according to the National Asttandard Should any tea extract above 32 is that it is time consuming and requires a minimum of 3 hours and Batb is costly since Which contains a water-soluble extract and tea dye concentration can be detected and it is clear that the concentration Tea and the taste is not directly related to the deployment faster and easier and less costly method can be helpful Recently, the use of image processing and analysis system has been quite prepared to investigate the use of color photographs of drinks Tea with raised tail at 5, 10 and 15 minutes and then transfer the pictures to the RGB image j and image analysis software information and communication required between the door panel test showed that with the increase in processing time rate of change of color in the product increases And the a *, b * L * decreases and the rate of increase was also found to increase the rate of extraction of a *, b * increases.

Keywords: Tea- image processing-Tea extract