Mushroom species classification and implementation based on improved MobileNetV3

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-04-04 DOI:10.1111/1750-3841.70186
Jun Peng, Song Li, Hui Li, Zhiwei Lan, Zhipeng Ma, Chao Xiang, Shoutai Li
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Abstract

Current methods for mushroom species classification face limitations in generalization ability and lack exploration of model deployment. To address these issues, this study systematically compares five models, including Transformer and common convolutional neural networks. MobileNetV3 was chosen as the model for this study, combining transfer learning with the adaptive hybrid optimizer (AHO) and dynamic cyclic learning rate strategies proposed in this research. The AHO merges Adam's fast convergence with stochastic gradient descent's stable fine-tuning. It adjusts the learning rate dynamically based on training progress, enabling quick convergence early on and precise adjustments later. The optimized model was trained, validated, and deployed on a dataset constructed in this study, which includes 3633 images covering three types of mushrooms. The model achieved a validation accuracy of 98.13% and an average test accuracy of 97.98%, with the smallest standard deviation of validation loss fluctuation (0.0343), confirming the model's stability. Notably, due to the slightly larger number of images in the Matsutake training subset (1412 images) compared to the other two categories (1148 and 1073 images), the test accuracy for Matsutake (99.28%) was slightly higher than that for Red mushroom (96.97%) and Beefsteak mushroom (97.69%), highlighting a minor limitation. However, the recall and F1 scores for each class are balanced, suggesting that the model exhibits robust performance in addressing interclass similarities, as corroborated by t-SNE visualization and Grad-CAM analysis. Additionally, the study confirmed the feasibility of practical application through deployment on PC, Android, and embedded platforms, providing a guiding solution for laboratory research, wild mushroom picking, and automated mushroom sorting.

Practical Application

This study provides an AI model based on a lightweight neural network for identifying different mushroom species. It can be widely applied in scenarios such as mushroom harvesting, sorting, and research, helping farmers, consumers, and researchers easily and accurately identify mushroom varieties, thereby contributing to the development of the mushroom industry.

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基于改进MobileNetV3的蘑菇种类分类与实现
现有的菌种分类方法泛化能力有限,缺乏对模型部署的探索。为了解决这些问题,本研究系统地比较了五种模型,包括Transformer和普通卷积神经网络。本研究选择MobileNetV3作为模型,将迁移学习与本研究提出的自适应混合优化器(AHO)和动态循环学习率策略相结合。世卫组织将亚当的快速收敛与随机梯度下降的稳定微调结合起来。它根据训练进度动态调整学习率,实现早期的快速收敛和后期的精确调整。优化后的模型在本研究构建的数据集上进行了训练、验证和部署,该数据集包括3633张涵盖三种蘑菇类型的图像。模型验证准确率为98.13%,平均测试准确率为97.98%,验证损失波动标准差最小(0.0343),验证了模型的稳定性。值得注意的是,由于松茸训练子集中的图像数量(1412张)略高于其他两个类别(1148张和1073张),因此松茸的测试准确率(99.28%)略高于红蘑菇(96.97%)和牛排蘑菇(97.69%),这凸显了一个小的局限性。然而,每个类的召回率和F1分数是平衡的,这表明该模型在处理类间相似性方面表现出稳健的性能,t-SNE可视化和Grad-CAM分析证实了这一点。通过在PC、Android和嵌入式平台的部署,验证了实际应用的可行性,为实验室研究、野生蘑菇采摘和蘑菇自动化分拣提供了指导性解决方案。本研究提出了一种基于轻量级神经网络的蘑菇种类识别人工智能模型。它可以广泛应用于蘑菇收获、分类和研究等场景,帮助农民、消费者和研究人员轻松准确地识别蘑菇品种,从而为蘑菇产业的发展做出贡献。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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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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