In collaboration Iranian Medicinal Plants Society
Processing, food industry and biochemistry
Classification of Saffron Using Color Features Extracted from the Image

Morteza Mohamadzadeh moghadam; Masoud Taghizadeh; Hassan Sadrnia; Hamid reza Pourreza

Volume 8, Issue 3 , October 2020, , Pages 319-399

https://doi.org/10.22048/jsat.2020.206278.1362

Abstract
  The classification of saffron as the most expensive spice is of great importance for customers and traders. In general, two methods are currently used to classify saffron. The first method is based on the experiences of an expert and by observing the samples. The second method is destructive and is performed ...  Read More