Jian Zhang , Jiajia Tan , Chen Ma , Pengxin Wu , Yujiang Gou , Qi Niu , Weihai Xia , Guanping Huo , Ting An
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引用次数: 0
Abstract
Hitherto, assessing the quality of green pepper via identification of impurities has, generally, been done manually. However, manual identification is commonly time and labor intensive. This investigation, thus, taking detection accuracy and reasoning speed on testing dataset as indicators, to explore an appropriate Convolutional Neural Network (CNN) for the detection of green pepper impurities. In terms of detection accuracy, the YOLOv5m outperformed representative target detection algorithms, composed of Faster R-CNN, Grid R-CNN, RetinaNet. Accordingly, the YOLOv5m was further, modified, via the usage of a Similarity-based Attention Mechanism (SimAM) module, to achieve better performance. Fortunately, to compare with YOLOv5m, the average precision (AP) and F1 score for all classes, YOLOv5m-SimAM fused algorithm achieved better results. Furthermore, under the situation of generally same model, parameters, and FLOPs sizes, the inference time of YOLOv5m-SimAM was, unbelievably, 50 % less than that of YOLOv5m. Corporately, both the detection accuracy and reasoning speed of YOLOv5m-SimAM were better than YOLOv5m, especially in reducing inference time. In practice, this case study may mark a critical step forward towards the detection of green pepper impurities to evaluate its quality, from theoretical to application.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.