This study analyses the effect of browning through image analysis based on colour and textural features in fresh-cut apple slices.A computer vision system(CVS)was developed for image acquisition,which consisted of a d...This study analyses the effect of browning through image analysis based on colour and textural features in fresh-cut apple slices.A computer vision system(CVS)was developed for image acquisition,which consisted of a digital camera and a florescent lamp source for illumination with a contrasting background.The CVS was calibrated using standard colour values and a model was developed by artificial neural network technique.Three varieties of apples such as Honey crisp,Granny Smith,and Golden Delicious were used for the analysis.The apples were freshly cut and subjected to image acquisition.Normalized colour features(L*,browning index,hue,and colour change)and textural features(entropy,contrast,and homogeneity)were analysed from the acquired images.The varieties Honey Crisp and Granny Smith did undergo browning within 120 min,whereas Golden delicious did not brown significantly.The study concluded that colour and textural features were important decision features for detecting browning in apples through image analysis.展开更多
文摘This study analyses the effect of browning through image analysis based on colour and textural features in fresh-cut apple slices.A computer vision system(CVS)was developed for image acquisition,which consisted of a digital camera and a florescent lamp source for illumination with a contrasting background.The CVS was calibrated using standard colour values and a model was developed by artificial neural network technique.Three varieties of apples such as Honey crisp,Granny Smith,and Golden Delicious were used for the analysis.The apples were freshly cut and subjected to image acquisition.Normalized colour features(L*,browning index,hue,and colour change)and textural features(entropy,contrast,and homogeneity)were analysed from the acquired images.The varieties Honey Crisp and Granny Smith did undergo browning within 120 min,whereas Golden delicious did not brown significantly.The study concluded that colour and textural features were important decision features for detecting browning in apples through image analysis.
