Colour and image texture analysis in classification of commercial potato chips

Simple item page
dc.contributor.authorMendoza, Fernando
dc.contributor.authorDejmek, Petr
dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2024-01-10T12:04:41Z
dc.date.available2024-01-10T12:04:41Z
dc.date.issued2007
dc.description.abstractThe images of commercial potato chips were evaluated for various colour and textural features to characterize and classify the appearance and to model the quality preferences of a group of consumers. Features derived from the image texture contained better information than colour features to discriminate both the quality categories of chips and consumers' preferences. Entropy of a* and V and energy of b* from imaees of the total chip surface, average and variance of H and correlation of V from the images of spots and/or defects (if they are present). and average of L* from clean images (chips free of spots and/or defects) showed the best correspondence with the four proposed appearance quality groups (A: 'pale chips', B: 'slightly dark chips, C: 'chips with brown spots', and D: 'chips with natural defects'), giving classification rates of 95.8% for training data and 90% for validation data when linear discriminant analysis (LDA) was used as a selection criterion. The inclusion of independent colour and textural features from images of brown spots and/or defects and their clean regions of chips improved the resolution of the classification model and in particular to predict 'chips with natural defects'. Consumers' preferences showed that in spite of the 'moderate' agreement among raters (Kappa-value = 0.51), textural features have potential to model consumer behaviour in the respect of visual preferences of potato chips. A stepwise logistic regression model was able to explain 86.2% of the preferences variability when classified into acceptable and non-acccptable chips. (c) 2007 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodres.2007.06.014
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2007.06.014
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75858
dc.identifier.wosidWOS:000250195400005
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero9
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final1154
dc.pagina.inicio1146
dc.publisherELSEVIER
dc.revistaFOOD RESEARCH INTERNATIONAL
dc.rightsacceso restringido
dc.subjectpotato chips
dc.subjectquality
dc.subjectcolour
dc.subjectimage texture
dc.subjectclassification
dc.subjectpreference
dc.subjectOIL-ABSORPTION
dc.subjectFEATURES
dc.subject.ods02 Zero Hunger
dc.subject.odspa02 Hambre cero
dc.titleColour and image texture analysis in classification of commercial potato chips
dc.typeartículo
dc.volumen40
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2024-03-25. Colour and image texture analysis in classification of commercial potato chips.pdf
Size:
3.03 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas