Title :
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
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;
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
DOI :
10.1109/UKRICIS.2008.4798934
