A connectionist approach to quality assessment of food products

Tirthankar Raychaudhuri, Jeffrey Yeh, Leonard Hamey, Samuel Sung, Tas Westcott

Research output: Chapter in Book/Report/Conference proceedingConference proceeding contribution

Abstract

Colour development of a product is often vital in the food industry. The study of the baking of biscuits reveals interesting colour development characteristic curves. Neural network methods are used to both represent and classify products according to these characteristics. Using self-organising maps well-defined characteristic curves are extracted. Colour data histogrammed along these curves are then accurately classified by feedforward neural networks trained by backpropagation. Image segmentation is implicit within this colour histogramming technique. The overall system has been shown to considerably outperform a human expert.
Original languageEnglish
Title of host publicationA.I. '95 : Eighth Australian Joint Conference on Artificial Intelligence
EditorsX Yao
PublisherWorld Scientific Publishing
Pages435-441
Number of pages7
ISBN (Print)9810224842
Publication statusPublished - 1995
EventAustralian Joint Conference on Artificial Intelligence (8th : 1995) - Canberra, Australia
Duration: 13 Nov 199517 Nov 1995

Conference

ConferenceAustralian Joint Conference on Artificial Intelligence (8th : 1995)
CountryAustralia
CityCanberra
Period13/11/9517/11/95

    Fingerprint

Cite this

Raychaudhuri, T., Yeh, J., Hamey, L., Sung, S., & Westcott, T. (1995). A connectionist approach to quality assessment of food products. In X. Yao (Ed.), A.I. '95 : Eighth Australian Joint Conference on Artificial Intelligence (pp. 435-441). World Scientific Publishing.