Gluten identification from food images using advanced deep learning and transfer learning methods

IF 2.701
Mayura Tapkire, Vanishri Arun, M. S. Lavanya, R. Shashidhar
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引用次数: 0

Abstract

Food image recognition has become an essential application in computer vision, with significant implications for dietary management, particularly for individuals with specific dietary restrictions. This paper shows a novel approach for gluten image classification, designed to assist individuals with celiac disease in identifying gluten-containing foods. Our proposed model leverages a Convolutional Neural Network (CNN) architecture, specifically utilizing a EfficientNet pretrained model, to accurately identify and classify food images. In the proposed model We utilized a curated dataset from the Food101 dataset, selecting 20,000 images focused on common food recipes. We used the EfficientNet pretrained model, achieving a training accuracy of 99.02% and a validation accuracy of 98.38%. The model was further evaluated on 2000 test images, obtaining an accuracy of 99%. The data was meticulously labelled to ensure high-quality training as well as testing processes. Our results demonstrate the model’s effectiveness in gluten classification, highlighting its potential utility for celiac patients. This work contributes to the growing field of food image recognition and offers a valuable tool for dietary management in celiac patients.

利用先进的深度学习和迁移学习方法从食物图像中识别谷蛋白
食品图像识别已成为计算机视觉的重要应用,对饮食管理具有重要意义,特别是对有特定饮食限制的个人。本文展示了一种新的谷蛋白图像分类方法,旨在帮助乳糜泻患者识别含谷蛋白的食物。我们提出的模型利用卷积神经网络(CNN)架构,特别是利用effentnet预训练模型,准确识别和分类食物图像。在提出的模型中,我们使用了来自Food101数据集的精选数据集,选择了20,000张专注于常见食物食谱的图像。我们使用了effentnet预训练模型,获得了99.02%的训练准确率和98.38%的验证准确率。该模型在2000张测试图像上进行了进一步的评估,获得了99%的准确率。数据被精心标记,以确保高质量的培训和测试过程。我们的结果证明了该模型在麸质分类方面的有效性,突出了其对乳糜泻患者的潜在效用。这项工作有助于食物图像识别领域的发展,并为乳糜泻患者的饮食管理提供了有价值的工具。
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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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