[Huang et al., 2013; Li et al., 2015].[Xiong et al., 2015]

Transcription

1 B12 B6 [Brewer, 2012; (FAO) Verbeke et al., 2011] [Alexandraks et al., 2012] [Huang et al., 2013; L et al., 2015].[Xong et al., 2015] [Dowlat et [Chen et al., 2014] al., 2012]

2 [Cozzolno& Murray, 2012; Grau et al., 2011; Nlsen et al., 2002; Lu et al., 2011] [Huang et al., 2014] [Salnas et al., 2014] [Zhang et al., 2012].[Ma et al., 2016] (CANON, SX260 HS, 12.1MP) JPEG B,G,R R B,G,R B,G,R (Saturaton) (Hue) HSI RGB I, [El Barbr et al., 2014] : [Chaudhary et al., 2012] Intensty S, H

3 [Gonzalez & b* a* L* CIE LAB.[Chaudhary et al., 2012] [0.1] n L*a*b* Woods, 2002] RGBS RGBO XYZ trstmulus g L*a*b* h XYZ trstmulus x R XR YR = 100 D65 (z R = 1 x R.[M. Goñ& O. Salvador, 2016] trstmulus y R XR, YR, ZR = , y R = ZR

4 [Taher- N H(z) z Garavand et al., 2015] R [Khulal et L e 3 P(z) U m z al., 2016]

5 y x B-2 A B-2 A y x a, b, c x o2, {p, q, r}

6 [ ]. C * nj [ ] j Cj =j C * C * C * C * TP FP TN FN [Labatut&Cher, 2011] j (AUC)

7 ANN AUC ANN [Sokolova& Lapalme, 2009] (AUC)

8 L*a*b* HSI RGB

9 ANFIS C5.0 [7] Alexandraks, D. Downey, G. and Scannell, A. G. M. (2012). Rapd non-destructve detecton of spolage of ntact chcken breast muscle usng near-nfrared and Fourer transform md-nfrared spectroscopy and multvarate statstcs. Food and Boprocess Technology, 5:1, [8] Brewer, M.S. (2012). Reducng the fat content n ground beef wthout sacrfcng qualty: A revew. Meat Scence, 91, [9] Chaudhary, P. Chaudhar, A. K. Dr. Cheeran, A. N and Godara. Sh. (2012). Color Transform Based Approach for Dsease Spot Detecton on Plant Leaf., Internatonal journal of computer scence and telecommuncatons, 3:6, [10] Chen, Q. Hu, Zh. Zhao, J. and Ouyang, Q. (2014). Evaluaton of chcken freshness usng a low-cost colormetrc sensor array wth AdaBooste-OLDA classfcaton algorthm. LWT - Food Scence and Technology, 57:2, [11] Cozzolno, D. and Murray, I. (2012). A revew on the applcaton of nfrared technologes to determne and montor composton and other qualty characterstcs n raw fsh, fsh products, and seafood., Appled Spectroscopy Revews, 47:3, [12] Dowlat, M. Mohtaseb, S. S. and de la Guarda, M. (2012). Applcaton of machne vson technques to fsh-qualty assessment. TrAC-Trends n Analytcal Chemstry, 40, [13] El Barbr, N. Halm, A and Rhofr, K. (2014). A Nondestructve Method Based on an Artfcal Vson for Beef Meat Qualty Assesement., Internatonal journal of nnovatve research n electrcal, electroncs, nstrumentaton and control engneerng. 2:10, [14] Gonzalez, R.C., Woods, R.E. and Eddns, S.L. (2002). Dgtal Image Processng (2nd ed.). Prentce Hall:New Jersey. [15] Grau, R. Sanchez, A. J. Gron, J. Iborra, E. Fuentes, A. and Barat, J. M. (2011). Nondestructve assessment of freshness n packaged slced chcken breasts usng SW-NIR spectroscopy. Food Research Internatonal, 44:1, [16] Huang, L. Zhao, J. Chen, Q. and Zhang, Y. (2013). Rapd detecton of total vable count (TVC) n pork meat by hyperspectral magng. Food Research Internatonal, 54, [17] Huang, L. Zhao, J. Chen, Q. and Zhang, Y. (2014). Nondestructve measurement of total volatle basc ntrogen (TVB-N) n pork meat by ntegratng near nfrared spectroscopy, computer vson and electronc nose technques., Food Chemstry, 145,

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