A novel real-time crayfish weight grading method based on improved Swin Transformer

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-04 DOI:10.1111/1750-3841.70008
Ke Wen, Yan Chen, Zhengwei Zhu, Jinzhou Yang, Jinjin Bao, Dandan Fu, Zhigang Hu, Xianhui Peng, Ming Jiao
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Abstract

This study proposed a novel detection method for crayfish weight classification based on an improved Swin-Transformer model. The model demonstrated a Mean Intersection over Union (MIOU) of 90.36% on the crayfish dataset, outperforming the IC-Net, DeepLabV3, and U-Net models by 17.44%, 5.55%, and 1.01%, respectively. Furthermore, the segmentation accuracy of the Swin-Transformer model reached 99.0%, surpassing the aforementioned models by 1.25%, 1.73%, and 0.46%, respectively. To facilitate weight prediction of crayfish from segmented images, this study also investigated the correlation between the projected area and the weight of each crayfish part, and developed a multiple regression model with a correlation coefficient of 0.983 by comparing the total projected area and the relationship between the projected area and the actual weight of each crayfish part. To validate this model, a test set of 40 samples was employed, with the average prediction accuracy reaching 98.34% based on 10 representative data points. Finally, grading experiments were carried out on the crayfish weight grading system, and the experimental results showed that the grading accuracy could reach more than 86.5%, confirming the system's feasibility. The detection method not only predicts the weight based on the area but also incorporates the proportional relationship of the area of each part to improve the accuracy of the prediction further. This innovation makes up for the limitations of traditional inspection methods and shows higher potential for application. This study has important applications in industrial automation, especially for real-time high-precision weight grading in the aquatic processing industry, which can improve production efficiency and optimize quality control.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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