By the introduction of an automatic colour check we have
succeeded in further improving the colour recognition of the camera. It is
now independent from the ambient temperature. A reference point is used to
constantly check and – if necessary – correct the values for the colour
white and thus to increase the colour accuracy in the grading.
The asparagus spears are photographed several times while being rotated in
the cups and thus nearly 100 % of their surface is analysed.
| The following criteria for grading the asparagus are: |
 |
- diameter (at the low end or in the middle of the spear)
- length
- curvature
- S-shape
- curvature of the head
- club shape/ deficiency in parallelity
- shape of the head (flowering)
- colours separately for head, neck and the rest of the white
spear
|
| head: |
- violet
- light violet
- green
- light green/yellow mis-colouring
- rust
|
| neck: |
- violet
- light violet
- green
- light green/yellow mis-colouring
- rust
|
| spear: |
- violet
- light violet
- green
- light green/yellow mis-colouring
- rust
- light rust/rotten parts
|
| colours separately for head, neck and the rest of the green
spear |
| head: |
-violet |
| neck: |
-violet |
| spear: |
-violet
-white |
|
| |
The colours are determined seperately for head, neck and
the rest of the spear. However, different criteria are used when analysing
green respectively white asparagus.
Especially for green asparagus we now offer the possibility
to install a second camera for the optical grading, solely responsible for
the head recognition of green asparagus.
By means of the above mentioned criteria it is possible to
create and to save any sorting program according to the customers
requirements and wishes. These settings can at all times be loaded in order
to change the current grading.