Traditional Machine Learning-Based Classification of Cashew Kernels Using Colour Features

Geofrey Prudence Bai̇tu, Omsalma Alsadig Adam Gadalla, Y. Öztekin
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引用次数: 1

Abstract

Cashew is one of the major commercial commodities contributing to the national economy of Tanzania as foreign revenue. And yet still the processing of cashew is run locally using manual labour for a big part. If processed well under ideal conditions, cashews kernels are expected to be white in colour. But due to various factors like prolonged roasting in the steam chambers or over-drying, some cashew kernels tend to have a slight brown colour, and these are referred to as scorched cashews. Despite sharing the same characteristics with white cashew kernels, including nutritional quality, these cashew kernels are supposed to be graded differently. In many places around the world, particularly in Tanzania, the sorting and grading process of cashew kernels is performed by hand. In international trade, cashew grading is very important and this means more effective and consistent methods need to be applied in this stage of production in order to increase the quality of the products. The objective of this study was to evaluate the use of traditional Machine Learning techniques in the classification of cashew kernels as white or scorched by using colour features. In this experiment, various colour features were extracted from the images. The extracted features include the means (μ), standard deviations (σ), and skewness (γ) of the channels in RGB and HSV colour spaces. The relevant features for this classification problem were selected by applying the wrapper approach using the Boruta Library in Python, and the irrelevant ones were removed. 5 models are studied and their efficiencies analysed. The studied models are Logistic Regression, Decision Tree, Random Forest, Support Vector Machine and K-Nearest Neighbour. The Decision Tree model recorded the least accuracy of 98.4%. The maximum accuracy of 99.8% was obtained in the Random Forest model with 100 trees. Due to simplicity in application and high accuracy, the Random Forest is recommended as the best model from this study.
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基于传统机器学习的腰果核颜色特征分类
腰果是为坦桑尼亚国民经济贡献外汇收入的主要商业商品之一。然而,腰果的加工仍然是在当地进行的,其中很大一部分是手工劳动。如果在理想条件下加工得好,腰果仁有望呈白色。但由于在蒸汽室中长时间烘烤或过度干燥等各种因素,一些腰果的仁往往会有轻微的棕色,这些被称为焦腰果。尽管这些腰果与白腰果有相同的特征,包括营养质量,但这些腰果的等级应该是不同的。在世界上的许多地方,特别是在坦桑尼亚,腰果仁的分类和分级过程是手工进行的。在国际贸易中,腰果分级是非常重要的,这意味着在生产的这一阶段需要采用更有效和一致的方法,以提高产品的质量。本研究的目的是评估传统机器学习技术在腰果仁分类中的使用,通过使用颜色特征将腰果仁分类为白色或烧焦。在本实验中,从图像中提取各种颜色特征。提取的特征包括RGB和HSV色彩空间中通道的均值(μ)、标准差(σ)和偏度(γ)。通过使用Python中的Boruta库应用包装器方法选择与此分类问题相关的特征,并删除不相关的特征。研究了5种模型,并对其效率进行了分析。研究的模型有逻辑回归、决策树、随机森林、支持向量机和k近邻。决策树模型的准确率最低,为98.4%。在100棵树的随机森林模型中,准确率达到99.8%。由于应用简单,准确性高,我们推荐随机森林模型作为本研究的最佳模型。
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