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 contribution

Abstract

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
Pages152-155
Number of pages4
ISBN (Print)0909391033
Publication statusPublished - 1995

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Raychaudhuri, T., Yeh, J., Hamey, L., & Westcott, T. (1995). Baked product classification with the use of a self-organising map. In M. Charles, & C. Latimer (Eds.), Proceedings of the Sixth Australian Conference on Neural Networks (pp. 152-155). Sydney: The University of Sydney.