Erciyes University Computer Vision Laboratory (ERU.Vision) is part of the Computer Engineering Department at Erciyes University. Research in our lab focuses on developing intelligent algorithms that perform important visual perception tasks such as object recognition, image fusion, scene understanding, pattern recognition etc.
Prof. Dr. Veysel ASLANTAŞ
Faculty
aslantas@erciyes.edu.tr
Dr. Serkan ÖZTÜRK
Faculty
serkan@erciyes.edu.tr
Dr. Ahmet Nusret TOPRAK
Faculty
antoprak@erciyes.edu.tr
Ersin KILIÇ
PhD Candidate
ersinkilic@erciyes.edu.tr
Ertuğrul GÜL
PhD Candidate
blank@erciyes.edu.tr
Ömer Faruk SARITAŞ
PhD Candidate
blank@erciyes.edu.tr
Asiye ULAŞ
PhD Candidate
blank@erciyes.edu.tr
Mehmet ELMACI
PhD Candidate
blank@erciyes.edu.tr
Ministry of Science, Industry and Technology - Industrial Theses Supporting Program (San-Tez) Award: 0868.STZ.2015
Sugar producing process includes centrifuging, massecuite gathering, washing, drying and packaging steps. Sugar producing process steps in this framework can be explained like this: The device that separates the sugar and syrup in the massecuite using the centrifugal force is called centrifuge and this process is called centrifuging. Working principle is discontinuous. Massecuite is being periodically centrifuge, during the centrifuging, syrup and crystal particles separate. The separated crystal sugar in the centrifuge is discharged into helical transportation system. Massecuite is put into empty centrifuge over again and same process repeats. Massecuite gathering processes are massecuite insertion (filling), speeding, maximum speed centrifuging, removing and cleaning of centrifuge filter. During massecuite centrifuging, syrup that primarily obtained has low purity and green color. During washing process, wash water dissolves a little sugar and because of this, the syrup with purity that higher than green syrup, is called white syrup. Separated crystal sugar is sent to drying unit as selling sugar. Sliding lower lid opens at the start of crystal sugar discharging from centrifuge and becomes closed at the end of the mission. Color analysis system that is planned to design within Project, takes place in this step as to decide sending predrying sugar to packaging or melting. Subject product of Project, provides the detection of yellow sugar that is called faulty sugar and transferring back to pan. Thus, yellow sugar can be processed without interfering with selling quality sugar. On the other hand, sugar color measurements that made in the laboratory according to ICUMSA Standard (International Commission for Uniform Methods of Sugar Analysis), can be done in the production environment with realtime. Color analysis system takes images from suitable parts of production line that works with helical transportation system technique. Color analysis is made by processing the frequentative acquired images. If critical color change occurs, faulty product lid will open and that will provide inclusion of the faulty sugar to production again. All analysis results and exceptional circumstances that occur can be viewed real time and saved to database. By this means, color analysis survey made in the laboratory, can be executed over wet sugar.