A new approach for automatic quality control of fried potatoes using machine learning

Author

Lotfi, Ehsan ; Yaghoobi, M. ; Pourreza, H.R.

Author_Institution

Mashad Branch, Islamic Azad Univ., Mashad

fYear

2008

fDate

9-10 Sept. 2008

Firstpage

1

Lastpage

4

Abstract

Frying of potatoes causes some changes in their microstructures. By studying these changes we have presented quite suitable features for automatic analysis of microscopic images taken from fried potatoes, and have also introduced a new mechanism based on machine learning for automatic quality control of fried potatoes. Experimental results show that the presented structure may well be used for controlling the quality of related products.

Keywords

food products; image recognition; image texture; learning (artificial intelligence); production engineering computing; quality control; automatic quality control; fried potatoes; machine learning; machine vision; microscopic image; potato microstructure; texture recognition; Automatic control; Image analysis; Image color analysis; Image texture analysis; Machine learning; Microscopy; Microstructure; Neural networks; Quality control; Temperature; Machine Vision; Neural networks; Potato microstructures; Quality control; Texture recognition;

fLanguage

English

Publisher

ieee

Conference_Titel

Cybernetic Intelligent Systems, 2008. CIS 2008. 7th IEEE International Conference on

Conference_Location

London

Print_ISBN

978-1-4244-2914-1

Electronic_ISBN

978-1-4244-2915-8

Type

conf

DOI

10.1109/UKRICIS.2008.4798934

Filename

4798934