Texture Image Classification Using Effective Texture Descriptors

IF 2.5 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
K. Gopalakrishnan, V. Karthikeyan, P. Harshini, N. Ramasabitha
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引用次数: 0

Abstract

Image texture refers to the visual patterns, variations, or configurations of pixel intensities within an image. Classifying textures is a fundamental goal in computer vision, applicable in areas ranging from medical picture analysis to distant sensing. Throughout the years, numerous strategies have been proposed to address this challenge; however, recent advances in deep learning have significantly transformed the subject. The proposed work delineates reliable and resilient local descriptors termed Texture Classification using Effective Texture Descriptors (TCETD), which integrates Locally Directional and Extremal Pattern (LDEP) with Gray-Level Co-occurrence Matrix (GLCM) to effectively acquire directional, extremum statistics, and spatial relationships among pixel intensities. To communicate directions related to the local area, it first obtains the directional local difference count pattern (DLDCP), which is divided into symmetric and asymmetric positions. By integrating the extremum location, differential, and compression pattern from adjacent sites, we extract the neighbor's extremum-related local pattern to acquire the extremum data generated by the initial segment. The two elements are combined to create the LDEP. The GLCM extracts spatial correlations, pixel intensity patterns, and features based on the distance and angle of pixels within an image. This descriptor can be utilized alongside the LDEP approach to offer a more thorough and resilient representation of the picture texture features, hence enhancing classification accuracy. The outcomes of experiments performed on three notable texture image databases—Klyberg (Stex), Kth-tips2-a, and CUReT—exhibit comparable correct classification rates of 97.91%, 93.82%, and 97.25%, respectively. These rates were achieved using our recently proposed TCETD descriptor under diverse conditions, including rotational and illumination variations, scale differences, and viewpoint alterations, in contrast to traditional methods for classifying texture images. The efficacy of the proposed strategy is corroborated using the Bonn BTF dataset, and the recommended method demonstrated superior performance.

Abstract Image

使用有效纹理描述符的纹理图像分类
图像纹理是指图像中像素强度的视觉模式、变化或配置。纹理分类是计算机视觉的一个基本目标,适用于从医学图像分析到遥感的各个领域。多年来,提出了许多战略来应对这一挑战;然而,深度学习的最新进展显著地改变了这一主题。该研究利用有效纹理描述符(TCETD)描述可靠且有弹性的局部描述符纹理分类,该描述符将局部方向和极值模式(LDEP)与灰度共生矩阵(GLCM)相结合,有效地获取像素强度之间的方向、极值统计和空间关系。为了通信与局部区域相关的方向,首先得到定向局部差分计数模式(DLDCP),该模式分为对称位置和非对称位置。通过对相邻点的极值位置、微分和压缩模式进行积分,提取相邻点与极值相关的局部模式,获得初始段生成的极值数据。将这两个元素组合起来创建LDEP。GLCM根据图像中像素的距离和角度提取空间相关性、像素强度模式和特征。该描述符可以与LDEP方法一起使用,以提供更全面和更有弹性的图像纹理特征表示,从而提高分类精度。在klyberg (Stex)、Kth-tips2-a和curet三个著名纹理图像数据库上进行的实验结果显示,正确分类率分别为97.91%、93.82%和97.25%。与传统的纹理图像分类方法相比,这些速率是使用我们最近提出的TCETD描述符在不同条件下实现的,包括旋转和光照变化、尺度差异和视点变化。使用波恩BTF数据集验证了所建议策略的有效性,并且推荐的方法表现出更好的性能。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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