Classification of wheat flour levels in powdered spices using visual imaging
The present research aims to investigate the ability of image processing in the detection of wheat flour adulterant in different spices. Different samples of black pepper, red pepper, and cinnamon were prepared with different levels of wheat flour adulteration. The images of the samples were capture...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324004459 |
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| Summary: | The present research aims to investigate the ability of image processing in the detection of wheat flour adulterant in different spices. Different samples of black pepper, red pepper, and cinnamon were prepared with different levels of wheat flour adulteration. The images of the samples were captured using a visible camera. An image processing algorithm was designed and codded in MATLAB software to process the acquired images. Different color and textural features were extracted. The efficient features were selected and classified using artificial neural network and support vector machine. In the present research, the classification accuracies of artificial neural network analysis for black pepper, red pepper, and cinnamon products were 97.8, 100.00, and 100.00 %, respectively. During the experiment, these results were better than the performance of the support vector machine, (93.33, 100.00, and 98.88 %, respectively). Visible image processing can be used accurately to detect different adulterant levels that increase product quality while reducing operating costs. |
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| ISSN: | 2666-1543 |