Quality non-destructive sorting of large yellow croaker based on image recognition

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL
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引用次数: 0

Abstract

The YOLOv7 algorithm was used to establish a fast and non-destructive quality identification model for large yellow croaker (Larimichthys crocea) in this study. The cross multi-head attention mechanism in the swin transformer was incorporated into the neck of YOLOv7 architecture to enhance the recognition performance. The freshness classification model based on the total volatile basic nitrogen value was evaluated by freshness indicators, visual features, and texture profile analysis (TPA). The findings indicated that the enhanced model achieved an accuracy rate of 98.6% in freshness classification, which was higher than 85.6% of the original model. Visual features (fish-eye plumpness and turbidity) were highly correlated with all freshness indexes (all above 0.8). The accuracy of freshness discrimination in different lighting environments was also greater than 90%. These results collectively indicate the potential for the eye region images to serve as a reliable indicator for the sorting of freshness in large yellow croakers.

基于图像识别的大黄鱼高质量无损分拣
本研究采用 YOLOv7 算法为大黄鱼(Larimichthys crocea)建立了快速、无损的质量识别模型。在 YOLOv7 体系结构的颈部加入了斯温变换器中的交叉多头关注机制,以提高识别性能。通过鲜度指标、视觉特征和纹理轮廓分析(TPA)对基于总挥发性基氮值的鲜度分类模型进行了评估。结果表明,增强模型的新鲜度分类准确率达到 98.6%,高于原始模型的 85.6%。视觉特征(鱼眼丰满度和浑浊度)与所有新鲜度指标高度相关(均高于 0.8)。不同光照环境下的新鲜度辨别准确率也超过了 90%。这些结果共同表明,鱼眼区域图像有可能成为大黄鱼新鲜度分类的可靠指标。
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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