Online sorting of surface defective walnuts based on deep learning

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-05-12 DOI:10.1016/j.jfoodeng.2024.112133
Jingwei Wang , Xiaopeng Bai , Daochun Xu , Wenbin Li , Siyuan Tong , Jiaming Zhang
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Abstract

To address concerns regarding walnut shell damage and inadequate sorting precision during the mechanized sorting of walnuts, a walnut automatic sorting machine was designed based on deep learning and experimental research. Initially, the rationality of the design was verified through experiment. Then, three deep learning semantic segmentation algorithms, namely PSPnet, U-net, and Deeplabv3+, were selected to train walnut detection models. Results indicated that the U-net algorithm proved to be the most effective, achieving a Mean Intersection over Union of 96.71% and a Mean Pixel Accuracy value of 98.52%. Finally, performance tests were conducted on the prototype machine, yielding results with an average sorting efficiency of 51.70 kg/h, an average loss rate of 6.50%, and an average accuracy of sorting walnuts of 92.98%. The findings can provide insights for future structural improvements and operational parameter optimization of walnut automatic sorting machines.

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基于深度学习的核桃表面缺陷在线分拣技术
为了解决核桃机械化分拣过程中核桃外壳损坏和分拣精度不足的问题,我们在深度学习和实验研究的基础上设计了一种核桃自动分拣机。首先,通过实验验证了设计的合理性。然后,选择了 PSPnet、U-net 和 Deeplabv3+ 三种深度学习语义分割算法来训练核桃检测模型。结果表明,U-net 算法被证明是最有效的,其平均联合交叉率达到 96.71%,平均像素准确率达到 98.52%。最后,对原型机进行了性能测试,结果显示平均分拣效率为 51.70 公斤/小时,平均损失率为 6.50%,核桃平均分拣准确率为 92.98%。研究结果可为核桃自动分拣机未来的结构改进和运行参数优化提供启示。
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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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