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Nondestructive classification of saffron using color and textural analysis.

Authors :
Mohamadzadeh Moghadam, Morteza
Taghizadeh, Masoud
Sadrnia, Hassan
Pourreza, Hamid Reza
Source :
Food Science & Nutrition; Apr2020, Vol. 8 Issue 4, p1923-1932, 10p
Publication Year :
2020

Abstract

Saffron classification based on machine vision techniques as well as the expert's opinion is an objective and nondestructive method that can increase the accuracy of this process in real applications. The experts in Iran classify saffron into three classes Pushal, Negin, and Sargol based on apparent characteristics. Four hundred and forty color images from saffron for the three different classes were acquired, using a mobile phone camera. Twenty‐one color features and 99 textural features were extracted using image analysis. Twenty‐two classifiers were employed for classification using mentioned features. The support vector machine and Ensemble classifiers were better than other classifiers. Our results showed that the mean classification accuracy was up to 83.9% using the Quadratic support vector machine and Subspace Discriminant classifier. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
20487177
Volume :
8
Issue :
4
Database :
Complementary Index
Journal :
Food Science & Nutrition
Publication Type :
Academic Journal
Accession number :
142832883
Full Text :
https://doi.org/10.1002/fsn3.1478