Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends

IF 2.1 4区 农林科学
Davy William Hidalgo Chávez, Felipe Leite Coelho Da Silva, Renan Vicente Pinto, Carlos Wanderley Piler De Carvalho, Otniel Freitas-Silva
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引用次数: 0

Abstract

This article describes simple methods to group images including principal component analysis (PCA) and hierarchical clustering of principal components (HCPC). Images of expanded and low expanded extrudates were processed using two optimization alternatives: a) image size reduction (from 2126 to 25 pixels); and b) grayscale conversion before size reduction. After applying PCA and HCPC, all tests yielded consistently similar results with the same PCA distribution and identical HCPC groups. Furthermore, expanded and low expanded extrudates formed groups with their respective peers. The RAM allocated to images and the time required to process them was reduced from 1727 Mb to less than 5 Mb and from ~ 2000s to just 0.1s, respectively. These results demonstrate the feasibility of using these two simple multivariate statistical techniques for image classification.
利用主成分分析和从咖啡和高粱混合物中挤出物的分层聚类简化图像分类方法
本文介绍了对图像进行分组的简单方法,包括主成分分析(PCA)和主成分层次聚类(HCPC)。采用两种优化方案处理膨胀和低膨胀挤出物的图像:a)图像尺寸减小(从2126像素减小到25像素);b)缩小尺寸前的灰度转换。在应用PCA和HCPC后,所有的测试都得到了相同的PCA分布和相同的HCPC组一致的相似结果。膨化和低膨化挤出物与各自的同类形成群体。分配给映像的RAM和处理映像所需的时间分别从1727 Mb减少到不到5 Mb,从2000秒减少到0.1秒。这些结果证明了使用这两种简单的多元统计技术进行图像分类的可行性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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