Infrared machine vision system for the automatic detection of olive fruit quality

被引:31
|
作者
Guzman, Elena [1 ]
Baeten, Vincent [2 ]
Pierna, Juan Antonio Fernandez [2 ]
Garcia-Mesa, Jose A. [1 ]
机构
[1] Ctr IFAPA, Jaen 23620, Spain
[2] Walloon Agr Res Ctr, Valorizat Agr Prod Dept, Food & Feed Qual Unit, B-5030 Gembloux, Belgium
关键词
Near infrared; Algorithm; Quality; Olive fruit; Image analysis; CLASSIFICATION; IDENTIFICATION; CITRUS;
D O I
10.1016/j.talanta.2013.07.081
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
External quality is an important factor in the extraction of olive oil and the marketing of olive fruits. The appearance and presence of external damage are factors that influence the quality of the oil extracted and the perception of consumers, determining the level of acceptance prior to purchase in the case of table olives. The aim of this paper is to report on artificial vision techniques developed for the online estimation of olive quality and to assess the effectiveness of these techniques in evaluating quality based on detecting external defects. This method of classifying olives according to the presence of defects is based on an infrared (IR) vision system. Images of defects were acquired using a digital monochrome camera with band-pass filters on near-infrared (NIR). The original images were processed using segmentation algorithms, edge detection and pixel value intensity to classify the whole fruit. The detection of the defect involved a pixel classification procedure based on nonparametric models of the healthy and defective areas of olives. Classification tests were performed on olives to assess the effectiveness of the proposed method. This research showed that the IR vision system is a useful technology for the automatic assessment of olives that has the potential for use in offline inspection and for online sorting for defects and the presence of surface damage, easily distinguishing those that do not meet minimum quality requirements. Crown Copyright (C) 2013 Published by Elsevier B.V. All rights reserved.
引用
收藏
页码:894 / 898
页数:5
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