4.7 Article

Classification of internally damaged almond nuts using hyperspectral imagery

期刊

JOURNAL OF FOOD ENGINEERING
卷 103, 期 1, 页码 62-67

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2010.09.020

关键词

Almond nuts; Feature selection; Hyperspectral data; Product inspection; Ratio features

向作者/读者索取更多资源

Hyperspectral transmission spectra of almond nuts are studied for discriminating internally damaged almond nuts from normal ones. We introduce a novel internally damaged almond detection method that requires only two sets of ratio features (the ratio of the responses at two different spectral bands) for classification. Our proposed method avoids exhaustively searching the whole feature space by first ordering the set of ratio features and then choosing the best ratio features based on the ordered set. Use of two sets of ratio features for classification is attractive, since it can be used in real-time practical multispectral sensor systems. Experimental results demonstrate that our method gives a higher classification rate than does use of the best feature selection subset of separate wavebands or than does use of feature extraction algorithms using all wavelength data. (C) 2010 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据