Utilization of spectral-spatial characteristics in shortwave infrared hyperspectral images to classify and identify fungi-contaminated peanuts

التفاصيل البيبلوغرافية
العنوان: Utilization of spectral-spatial characteristics in shortwave infrared hyperspectral images to classify and identify fungi-contaminated peanuts
المؤلفون: Deshuai Yuan, Xiaotong Qi, Haiqiang Guo, Xiaojun Qiao, Jinbao Jiang
المصدر: Food Chemistry. 220:393-399
بيانات النشر: Elsevier BV, 2017.
سنة النشر: 2017
مصطلحات موضوعية: Aflatoxin, Arachis, Pixel, business.industry, Spectrum Analysis, Feature extraction, Fungi, Hyperspectral imaging, Pattern recognition, Feature selection, 04 agricultural and veterinary sciences, General Medicine, Image segmentation, 040401 food science, Analytical Chemistry, Support vector machine, 0404 agricultural biotechnology, Aflatoxins, Region growing, Artificial intelligence, business, Food Science, Mathematics
الوصف: It's well-known fungi-contaminated peanuts contain potent carcinogen. Efficiently identifying and separating the contaminated can help prevent aflatoxin entering in food chain. In this study, shortwave infrared (SWIR) hyperspectral images for identifying the prepared contaminated kernels. Feature selection method of analysis of variance (ANOVA) and feature extraction method of nonparametric weighted feature extraction (NWFE) were used to concentrate spectral information into a subspace where contaminated and healthy peanuts can have favorable separability. Then, peanut pixels were classified using SVM. Moreover, image segmentation method of region growing was applied to segment the image as kernel-scale patches and meanwhile to number the kernels. The result shows that pixel-wise classification accuracies are 99.13% for breed A, 96.72% for B and 99.73% for C in learning images, and are 96.32%, 94.2% and 97.51% in validation images. Contaminated peanuts were correctly marked as aberrant kernels in both learning images and validation images.
تدمد: 0308-8146
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c459fd9602afeaba9eefd95bc9e8a076
https://doi.org/10.1016/j.foodchem.2016.09.119
حقوق: CLOSED
رقم الأكسشن: edsair.doi.dedup.....c459fd9602afeaba9eefd95bc9e8a076
قاعدة البيانات: OpenAIRE