AUTOMATIC QUALITY CONTROL OF FRIED POTATO USING MACHINE VISION

Frying of potatoes causes some changes in their microstructures. By studying these changes we have presented quite suitable features for automatic analysis of microscopic images taken from fried potatoes, and have also introduced a new mechanism based on machine vision for automatic quality control of fried potatoes. Experimental results show that the presented structure may well be used for controlling the quality of related products.

کلیدواژه ها:

Neural networks ، Machine Vision ، Texture recognition ، Quality control ، Potato microstructures