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KMID : 1007520200290040493
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Food Science and Biotechnology
2020 Volume.29 No. 4 p.493 ~ p.502
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Evaluation of surface texture of dried Hami Jujube using optimized support vector machine based on visual features fusion
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Luo Xiuzhi
Ma Benxue
Wang Wenxia
Lei Shengyuan
Hu Yangyang
Yu Guowei
Li Xiaozhan
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Abstract
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The surface texture of dried jujube fruits is a significant quality grading criterion. This paper introduced a novel visual feature fusion based on connected region density, texture features, and color features. The single-scale Two-Dimensional Discrete Wavelet Transform was used to perform single-scale decomposition and reconstruction of dried Hami jujube image before visual features extraction. The connected region density was extracted by the two different algorithms, whereas the texture features were extracted by Gray Level Co-occurrence Matrix and the color features were extracted by image processing algorithms. Based on selected features which obtained by correlation analysis of visual features, the accuracy rate of the optimized Support Vector Machine classification model was 96.67%. In comparing with Extreme Learning Machine classification model and other fusion methods, the optimized Support Vector Machine based on selected visual features fusion was better.
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KEYWORD
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Features extraction, Correlation analysis, Dried Hami jujube, Optimized SVM, Visual features fusion
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