Using pretrained models in ensemble learning for date fruits multiclass classification

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Murat Eser, Metin Bilgin, Elham Tahsin Yasin, Murat Koklu
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引用次数: 0

Abstract

Date fruits are a primary agricultural product that comes in a variety of textures, colors, and tastes; hence, the correct classification is crucial for quality control, automatic sorting, and commercial applications. Deep learning has surely shown critically improved image classification duties. In this research, the classification of nine different date fruit types by means of four well-known convolutional neural networks (CNNs), that is, DenseNet121, MobileNetV2, ResNet18, and VGG16 as well as an ensemble learning approach was objected. It is evaluated the proposed Dirichlet Ensemble which entails the predictions from the individual CNN models and the baseline architecture across multiple epochs. Toward the assessment, the accuracy, precision, recall, and F1-score were used. The results of the experiments revealed that the Dirichlet Ensemble is better than any single model out there with an accuracy of 98.61%, precision of 98.71%, recall of 98.61%, and an F1-score of 98.62%. DenseNet121 and MobileNetV2 were the standalone models with the highest accuracy of 96.92% and 95.83%, respectively, which is why they are very useful for a limited computing system. ResNet18 was by far the best model with a final accuracy of 92.35% and even outperformed VGG16 by 16%. VGG16's unsatisfactory performance with an accuracy of 73.24% clearly indicates its inability to handle complex classification tasks. The present work also showed the effectiveness of ensemble learning in enhancing the accuracy and robustness of classification. Future research could be investigating more advanced ensemble strategies and fine-tuning techniques to improve the generalization of modeling in food classification applications.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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