A novel image processing approach for in-line monitoring of visual texture during shrimp drying
A novel image processing approach for in-line monitoring of visual texture during shrimp drying
复制标题
一种新颖的图像处理方法，用于在线监测虾干燥过程中的视觉纹理
DOI：
10.1016/j.jfoodeng.2014.07.003
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发表时间：
2014
影响因子：
5.5
通讯作者：
S. Mohtasebi
中科院分区：
文献类型：
--
作者：
S. Hosseinpour;S. Rafiee;M. Aghbashlo;S. Mohtasebi
本文提出了一种基于Radon变换、伪Fourier - mellin变换和基于Fourier谱的分形维数相结合的图像处理方法，以排除样本结构和位置变化对图像纹理特征的不良影响。在热风干燥（HAD）温度为50 ~ 90°C，过热蒸汽干燥（SSD）温度为110 ~ 120°C的条件下，使用配备垂直双视图计算机视觉系统（CVS）的干燥机获得图像。针对不同的干燥温度，在1 ~ 2 m/s范围内调节3种干燥介质速度。与干燥介质速度不同，干燥介质温度对虾批的视觉纹理参数有显著影响。零阶和分数阶转换模型以及改进的Arrhenius模型分别是解释视觉纹理特征动力学和它们的常数对温度依赖性的最佳模型。最终，线性回归模型和三次回归模型分别将图像纹理特征与样品的含水率和几何属性进行了令人满意的关联。
In this study, a novel image processing approach based on the combination of Radon transform, pseudo Fourier–Mellin transform, and Fourier spectrum-based fractal dimension was proposed to exclude the undesirable effects of samples structural and positional changes on the image texture features. Images were obtained using a dryer equipped with perpendicular dual-view computer vision system (CVS) at hot air drying (HAD) temperatures of 50−90 °C and superheated steam drying (SSD) temperatures of 110−120 °C. Three drying medium velocities in the range of 1−2 m/s were adjusted for each drying temperature. Unlike the drying medium velocity, the drying medium temperature had a significant effect on the visual texture parameters of the shrimp batch. The zero-order and fractional conversion models along with a modified Arrhenius model were found as the best models for explaining the kinetics of the visual texture features and the temperature dependency of their constants, respectively. Eventually, the linear and cubic regression models satisfactorily correlated the image texture features with the moisture ratio and geometrical attributes of the samples, respectively.