4.5 Article

Nondestructive classification of saffron using color and textural analysis

期刊

FOOD SCIENCE & NUTRITION
卷 8, 期 4, 页码 1923-1932

出版社

WILEY
DOI: 10.1002/fsn3.1478

关键词

classification; image processing; saffron

资金

  1. Vice President for Research and Technology, Ferdowsi University of Mashhad, I.R. Iran

向作者/读者索取更多资源

Saffron classification based on machine vision techniques as well as the expert's opinion is an objective and nondestructive method that can increase the accuracy of this process in real applications. The experts in Iran classify saffron into three classes Pushal, Negin, and Sargol based on apparent characteristics. Four hundred and forty color images from saffron for the three different classes were acquired, using a mobile phone camera. Twenty-one color features and 99 textural features were extracted using image analysis. Twenty-two classifiers were employed for classification using mentioned features. The support vector machine and Ensemble classifiers were better than other classifiers. Our results showed that the mean classification accuracy was up to 83.9% using the Quadratic support vector machine and Subspace Discriminant classifier.

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

4.5
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