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基于計(jì)算機(jī)視覺和神經(jīng)網(wǎng)絡(luò)的牛肉顏色自動(dòng)分
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Color Grading of Beef Lean Tissue Based on BP Neural Network and Computer Vision
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    摘要:

    將采集的牛胴體眼肌切面圖像人工確定其顏色等級,,然后通過計(jì)算機(jī)圖像處理方法,,分割出肌肉區(qū)域并提取出其在RGB和HIS顏色空間的顏色特征參數(shù)。設(shè)計(jì)一個(gè)以牛肉的顏色特征參數(shù)為輸入,、牛肉的顏色等級為輸出的BP神經(jīng)網(wǎng)絡(luò)模型,,通過訓(xùn)練,,確定模型的結(jié)構(gòu)參數(shù),用測試樣本對該模型進(jìn)行驗(yàn)證,。結(jié)果顯示,,用該模型進(jìn)行牛肉顏色等級預(yù)測的正確率可達(dá)95%,耗時(shí)僅0.25s,。表明利用所設(shè)計(jì)的模型可以對牛肉的顏色等級進(jìn)行快速,、準(zhǔn)確的自動(dòng)判定。

    Abstract:

    A novel method for automatic color grading of beef lean tissue was developed using computer vision and BP neural network (BP-NN) techniques. 160 beef rib-eye cross-section images were collected and color score of each sample were manually determined by a five-number panel. The segmentation of lean tissue region from rib-eye cross-section image was carried out and color features of each image were extracted using computer image processing technologies. A BP neural network model, with inputs of color features and outputs of color scores, respectively, was designed to automatically estimate the grade of beef lean tissue color. The optimum structure parameters of the BP model were determined by training. Finally, the proposed BP model was employed to predict the color score of each sample in validation set. Results show that average 95% of samples can be assigned a correct color score in 0.25s, indicating that the proposed method permits accurate, rapid and reliable prediction of color grade of beef lean tissue.

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陳坤杰,孫鑫,陸秋琰.基于計(jì)算機(jī)視覺和神經(jīng)網(wǎng)絡(luò)的牛肉顏色自動(dòng)分[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(4):173-178. Color Grading of Beef Lean Tissue Based on BP Neural Network and Computer Vision[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(4):173-178.

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