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

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Transcription:

taher.am@lu.ac.r 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]

[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

[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 = 0.3127, y R = 0.3290 ZR

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

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

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

ANN AUC ANN [Sokolova& Lapalme, 2009] (AUC) 0 0 0 3 21 0 1 6 28 2 2 4 21 6 1

7 31 8 0 0 34 3 3 0 0 92.7 9 84.7 1 73.0 8 84.4 6 87.3 6 84.4 8 98.0 87. 8 5 93.7 75. 5 67 90.9 55. 26 89.4 79. 3 48 95.6 79. 5 06 93.5 75. 6 4 87.5 96.6 8 75.6 90.0 7 5 61.7 83.4 6 2 67.3 87.2 9 9 85 91.7 1 75.4 89.8 6 3 L*a*b* HSI RGB

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, 338 337. [8] Brewer, M.S. (2012). Reducng the fat content n ground beef wthout sacrfcng qualty: A revew. Meat Scence, 91, 385-395. [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, 65-70. [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, 502-507. [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, 207 218. [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, 168 179. [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, 2060-2063. [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, 331 337. [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, 821 828. [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, 228 236.

[18] Khulal, U. Zhao, J. Hu, W. and Chen, Q. (2016). Nondestructve quantfyng total volatle basc ntrogen (TVB-N) content n chcken usng hyperspectral magng (HSI) technque combned wth dfferent data dmenson reducton algorthms. Food Chemstry, 197, 1191 1199. [19] Labatut, V. and Cher, H. (2011). Accuracy Measures for the Comparson of Classfers. Al-Dahoud Al- 5th Internatonal Conference on Informaton Technology, Amman, Jordan. [20] L, H. Chen, Q. Zhao, J. and Wu, M. (2015). Nondestructve detecton of total volatle basc ntrogen (TVB-N) content n pork meat by ntegratng hyperspectral magng and colormetrc sensor combned wth a nonlnear data fuson. LWT Food Scence and Technology, 63, 268 274. [21] Lu, F. He, Y. Wang, L. and Sun, G. (2011). Detecton of organc acds and ph of frut vnegars usng near-nfrared spectroscopy and multvarate calbraton., Food and Boprocess Technology, 4:8, 1331 1340. [22] M. Goñ, S. and O. Salvador, V. (2016). Color measurement: comparson of colormeter vs. computer vson system. Food Measurement and Characterzaton, 1 10. [23] Ma, J. Sun, D. W. Qu, J. h. Lu, D. Pu, H. Gao, W.-h and Zeng, X.a. (2016). Applcatons of computer vson for assessng qualty of agr-food products: a revew of recent research advances. Crtcal Revews n Food Scence and Nutrton, 56:1, 113-127. [24] Nlsen, H. Esaassen, M. Hea, K. and Sgernes, F. (2002). Vsble/near-nfrared spectroscopy: A new tool for the evaluaton of fsh freshness. Journal of Food Scence, 67:5, 1821 1826. [25] Salnas, Y. Ros-Ls, J. V. Vvancos, J. -L. Martínez-Máñez, R. Marcos, M. D. Aucejo, S. Herranz, N. and Lorente, I. (2014). A novel colormetrc sensor array for montorng fresh pork sausages spolage. Food Control, 35:1, 166 176. [26] Sokolova, M. and Lapalme, Guy. (2009). A systematc analyss of performance measures for classfcaton tasks. Informaton Processng & Management, 45:4, 427 437. [27] Taher-Garavand, A. Ahmad, H. Omd, M. Mohtaseb, S.S. Mollazade, K. Russell Smth, A. J. and Charlemagne, G. M. (2015). An ntellgent approach for coolng radator fault dagnoss based onnfrared thermal mage processng technque. Appled Thermal Engneerng, 87, 434-443. [28] Verbeke, W. Pérez-Cueto, F.J.A. and Grunert, K.G. (2011). To eat or not to eat pork, how frequently and how vared? Insghts from the quanttatve Q-Pork Chans consumer survey n four European countres. Meat Scence, 88, 619-626. [29] Xong, Z. Sun, D.-W. Pu, H. Xe, A. Han, Z. and Luo, M. (2015). Non-destructve predcton of thobarbturc acd reactve substances (TBARS) value for freshness evaluaton of chcken meat usng hyperspectral magng. Food Chemstry, 179, 175 181. [31] Zhang, M.-X. Wang, X.-C. Lu, Y. Xu, X.-L. and Zhou, G.-H. (2012). Isolaton and dentfcaton of flavour peptdes from Puffer fsh (Takfuguobscurus) muscle usng an electronc tongue and MALDI-TOF/TOF MS/MS., Food Chemstry, 135:3, 1463 1470.