基于机器视觉系统和图像处理的果蔬缺陷检测

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Engineering Reviews Pub Date : 2022-03-31 DOI:10.1007/s12393-022-09307-1
Mahmoud Soltani Firouz, Hamed Sardari
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引用次数: 10

摘要

在当今的农业产业中,许多缺陷影响着生产效率;本文旨在展示机器视觉(MV)和图像处理(IP)的结合如何帮助检测产品的缺陷区域。缺陷一般是由于虫蛀、结疤、产品腐烂等原因造成的。本文综述了质量检验在农业生产中的重要性及其对全球市场的影响,以及根据缺陷对产品进行分类的方法。第一步,只要农产品被收获,在合适的条件和良好的照明下,用专用相机拍摄,并由知识产权科学进行评估。下一步,可以根据检测到的叛逃对它们进行分类。许多分类算法允许我们根据产品缺陷的质量和类型对产品进行分类。结合使用MV和IP,然后使用特殊的分类算法,有助于更有效地检测收获产品的缺陷。
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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Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing

Today in the agricultural industry, many defects affect production efficiency; this paper aims to show how the combination of machine vision (MV) and image processing (IP) helps to detect the defective areas of products. Defects generally appear due to insect damage, scarring, product decay, and so on. In this review, the importance of quality inspection in the agricultural industry and its effect on worldwide markets are highlighted and the ways which help to categorize the products by their defections. In the first step, as long as agricultural products are harvested, in a suitable condition with good illumination, they are photographed by special cameras and evaluated by the IP science. In the next step, they can be classified based on the detected defection. Many classification algorithms allow us to categorize products based on the quality and type of their defects. Using a combination of MV and IP, followed by the use of special classification algorithms, helps to have more efficiency in the detection of defects in harvested products.

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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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