A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-05-04 DOI:10.1016/j.jfoodeng.2024.112126
Hae-Il Yang , Sung-Gi Min , Ji-Hee Yang , Jong-Bang Eun , Young-Bae Chung
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Abstract

This study addresses the accurate estimation of kimchi cabbage mass, as cabbage leaves exhibit size variability and complex leaf structures. Conventional mass estimation methods, which rely solely on external imaging, often overlook leaf gaps. To improve accuracy, we propose an innovative computer vision system utilizing hybrid-view images and detailed saturation analysis. Our system quantifies the impact of leaf gaps on mass using features from the saturation channel of images of bisected cabbage. Our proposed method can be easily integrated into existing workflows and has the potential to improve labor efficiency. Our approach outperforms the conventional method (R2 of 0.66 and relative error of 8.68%), achieving a 0.92 R2 value and lowering the relative error to 4.22%. This advancement offers a robust solution for the mass estimation of kimchi cabbage and suggests potential applications for other foods and crops with internal voids.

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利用计算机视觉准确估算泡菜质量的新型混合视图技术
由于泡菜卷心菜叶片大小多变,叶片结构复杂,因此本研究探讨了如何准确估算泡菜卷心菜的质量。传统的质量估算方法仅依赖外部成像,往往会忽略叶片间隙。为了提高准确性,我们提出了一种创新的计算机视觉系统,利用混合视图图像和详细的饱和度分析。我们的系统利用二分卷心菜图像饱和通道的特征,量化叶片间隙对质量的影响。我们提出的方法可以轻松集成到现有的工作流程中,并有望提高劳动效率。我们的方法优于传统方法(R2 值为 0.66,相对误差为 8.68%),R2 值达到 0.92,相对误差降至 4.22%。这一进步为泡菜卷心菜的质量估算提供了稳健的解决方案,并为其他具有内部空隙的食品和农作物的潜在应用提供了建议。
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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