A technique for segmentation of images of baked good is presented. The technique employs a Self-Organising Map to identify the characteristic colour development curve (bake curve) for each product. Segmentation is based upon the colour information contained in the bake curve. The technique is trained with only positive exemplars of the product.
|Title of host publication||Image Segmentation Workshop 1996|
|Editors||M. Braun, M. Eckert, E. Breen|
|Publisher||Australian Pattern Recognition Society|
|Number of pages||4|
|Publication status||Published - 1996|
|Event||Image segmentation workshop - Sydney, Australia|
Duration: 13 Dec 1996 → 13 Dec 1996
|Conference||Image segmentation workshop|
|Period||13/12/96 → 13/12/96|
Hamey, L., & Yeh, J. (1996). Segmentation of bake images by a self-organising map. In M. Braun, M. Eckert, & E. Breen (Eds.), Image Segmentation Workshop 1996 (pp. 65-68). Australian Pattern Recognition Society.