Intelligent Prediction of Abalone Boiling Time and Temperature Using Apparent Characteristics
International Journal of Nutrition and Food Sciences
Volume 6, Issue 6, November 2017, Pages: 221-227
Received: Aug. 2, 2017; Accepted: Aug. 26, 2017; Published: Sep. 26, 2017
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Authors
Xiaoyan Fang, Key Laboratory for Seafood Processing Technology and Equipment of Liaoning Province, Dalian Polytechnic University, Dalian, China; National Engineering Research Center of Seafood, Dalian, China
Jiaxu Dong, Key Laboratory for Seafood Processing Technology and Equipment of Liaoning Province, Dalian Polytechnic University, Dalian, China; National Engineering Research Center of Seafood, Dalian, China
Huihui Wang, Key Laboratory for Seafood Processing Technology and Equipment of Liaoning Province, Dalian Polytechnic University, Dalian, China; National Engineering Research Center of Seafood, Dalian, China
Xu Zhang, Key Laboratory for Seafood Processing Technology and Equipment of Liaoning Province, Dalian Polytechnic University, Dalian, China; National Engineering Research Center of Seafood, Dalian, China
Xueheng Tao, Key Laboratory for Seafood Processing Technology and Equipment of Liaoning Province, Dalian Polytechnic University, Dalian, China; National Engineering Research Center of Seafood, Dalian, China
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Abstract
In this study, changes in the apparent characteristics of abalone under a range of boiling temperatures and times were assessed. The trends of shape, color, and texture were statistically analyzed, while the Back Propagation (BP) neural network model was established by monitoring these 3 characteristics under different times and temperatures. This achieved a model of the characteristic parameters to predict the optimum boiling time and temperature, which can be used as a reference for abalone-processing technology. The results show that, although the model is acceptable, the BP neural network model with color feature offered the best predictor rate at 81.74%.
Keywords
Abalone, BP Neural Network, Image Feature, RGB Color Model, Gray-Level, Co-occurrence Matrix
To cite this article
Xiaoyan Fang, Jiaxu Dong, Huihui Wang, Xu Zhang, Xueheng Tao, Intelligent Prediction of Abalone Boiling Time and Temperature Using Apparent Characteristics, International Journal of Nutrition and Food Sciences. Vol. 6, No. 6, 2017, pp. 221-227. doi: 10.11648/j.ijnfs.20170606.12
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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