Baked product classification with the use of a self-organising map

Tirthankar Raychaudhuri, Jeffrey Yeh, Leonard Hamey, Tas Westcott

Research output: Chapter in Book/Report/Conference proceedingConference proceeding contributionpeer-review


Study of the baking of biscuits involves among other aspects detailed analysis of colour changes in the product during the process. Previous study has shown the existence of a colour development curve (known as the baking curve) by examining colour development in the RGB and HSI colour spaces. In the current work a different approach to extracting the baking curve is presented. Using a Kohonen self-organising map with an optimum number of output nodes a well-defined baking curve is automatically extracted from preprocessed data of images gathered during the actual baking process. We propose that these curves can be used as a basis for characterising the colour bake level of a biscuit.
Original languageEnglish
Title of host publicationProceedings of the Sixth Australian Conference on Neural Networks
EditorsM Charles, C Latimer
Place of PublicationSydney
PublisherThe University of Sydney
Number of pages4
ISBN (Print)0909391033
Publication statusPublished - 1995


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