This document discusses various methods that are used for sorting and grading food products based on their quality attributes. It describes sorting methods such as visual inspection, size sorting using screens and sieves, weight sorting using scales, color sorting using optical cameras and sensors, shape sorting using mechanical equipment, density sorting using sensors, magnetic sorting to remove metals, optical grading using cameras and algorithms, moisture sorting using meters or spectroscopy, and defect sorting manually or using automated systems with sensors and image analysis. The key methods are visual inspection, size, weight, color, shape, density, magnetic, optical, moisture, and defect sorting.

1. METHOD OF SORTING AND GRADING

2. VISUAL INSPECTION
•THIS INVOLVES MANUALLY EXAMINING
THE FOOD PRODUCTS FOR QUALITY
ATTRIBUTES SUCH AS SIZE, COLOR,
SHAPE, TEXTURE, AND DEFECTS.
SKILLED WORKERS OR INSPECTORS
PERFORM THIS TASK.

4. SIZE SORTING:
•FOOD ITEMS CAN BE SORTED BASED ON
THEIR SIZE USING MECHANICAL
EQUIPMENT SUCH AS SCREENS, SIEVES,
OR BELTS WITH DIFFERENT-SIZED
HOLES. THIS METHOD IS COMMONLY
USED FOR FRUITS, VEGETABLES, AND
GRAINS.

5. WEIGHT SORTING
•FOOD PRODUCTS CAN BE SORTED
BASED ON THEIR WEIGHT USING
WEIGHING SCALES OR CONVEYOR
SYSTEMS WITH WEIGHT SENSORS.
THIS METHOD IS USEFUL FOR
PRODUCTS WHERE WEIGHT IS AN
IMPORTANT QUALITY PARAMETER.

6. COLOR SORTING
•OPTICAL SORTING MACHINES EQUIPPED
WITH CAMERAS AND SENSORS CAN
DETECT AND SORT FOOD ITEMS BASED O
THEIR COLOR. THIS METHOD IS
COMMONLY USED FOR FRUITS,
VEGETABLES, NUTS, AND GRAINS.

7. SHAPE SORTING
•MECHANICAL SORTING MACHINES CAN BE
USED TO SORT FOOD PRODUCTS BASED
ON THEIR SHAPE. THIS IS PARTICULARLY
USEFUL FOR PRODUCTS WITH SPECIFIC
SHAPE REQUIREMENTS, SUCH AS
POTATOES FOR FRENCH FRIES OR
CHICKEN PARTS.

8. DENSITY SORTING
•DENSITY-BASED SORTING SYSTEMS USE
SENSORS TO MEASURE THE DENSITY OF FOOD
ITEMS AND SEPARATE THEM ACCORDINGLY.
THIS METHOD IS OFTEN USED TO SEPARATE
DENSER AND LIGHTER MATERIALS, SUCH AS IN
THE REMOVAL OF FOREIGN OBJECTS OR
DEFECTIVE ITEMS.

9. MAGNETIC SORTING
•MAGNETIC SEPARATORS ARE EMPLOYED TO
REMOVE METALLIC CONTAMINANTS FROM
FOOD PRODUCTS. THEY USE MAGNETS TO
ATTRACT AND SEPARATE FERROUS
MATERIALS, ENSURING FOOD SAFETY AND
QUALITY.

10. OPTICAL GRADING
•ADVANCED OPTICAL GRADING SYSTEMS UTILIZE
CAMERAS, SENSORS, AND IMAGE ANALYSIS
ALGORITHMS TO ASSESS VARIOUS QUALITY
PARAMETERS OF FOOD ITEMS, SUCH AS SIZE,
COLOR, SHAPE, AND DEFECTS. THIS METHOD IS
HIGHLY ACCURATE AND EFFICIENT.

11. MOISTURE SORTING
•MOISTURE CONTENT IS A CRUCIAL QUALITY
FACTOR IN MANY FOOD PRODUCTS. MOISTURE
SORTING TECHNIQUES, SUCH AS MOISTURE
METERS OR NEAR-INFRARED (NIR)
SPECTROSCOPY, ARE EMPLOYED TO DETERMINE
THE MOISTURE LEVELS AND SORT THE
PRODUCTS ACCORDINGLY

12. DEFECT SORTING
•FOOD PRODUCTS CAN BE SORTED BASED ON THE
PRESENCE OF DEFECTS OR IRREGULARITIES. THIS
CAN BE DONE MANUALLY OR WITH THE HELP OF
AUTOMATED SYSTEMS THAT USE SENSORS,
CAMERAS, AND IMAGE ANALYSIS SOFTWARE TO
IDENTIFY AND SORT OUT DEFECTIVE ITEMS.

13. THANK YOU