Baked Product Classiication with the Use of a Self-organising Map
نویسندگان
چکیده
Study of the baking of biscuits involves among other aspects detailed analysis of colour changes in the product during the process. Previous study has shown the existence of a colour development curve (known as the baking curve) by examining colour development in the RGB and HSI colour spaces. In the current work a diierent approach to extracting the baking curve is presented. Using a Kohonen self-organising map with an optimum number of output nodes a well-deened baking curve is automatically extracted from preprocessed data of images gathered during the actual baking process. We propose that these curves can be used as a basis for characterising the colour bake level of a biscuit.
منابع مشابه
Pre-processing colour images with a self-organising map: baking curve identification and bake image segmentation
Kohonen’s self-organising map is used to identify the colour development of baked goods from samples taken during baking. The resulting bake curves represent the colours characteristic of a particular baked product. Images of baked goods can be segmented and foreign bodies identified using these baking curves.
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