探讨核桃表型品种分类的深度学习方法。

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Science Pub Date : 2025-03-18 eCollection Date: 2025-01-01 DOI:10.1155/ijfo/9677985
Burak Yılmaz
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引用次数: 0

摘要

对核桃等农产品进行有效分类对于评估质量和管理供应链至关重要。这篇学术文章分析了各种深度学习和数据科学方法在核桃果实分类中的应用。为此,首先收集了一个包含钱德勒、费尔诺、霍华德和奥古兹拉核桃图像的数据集。进行了两个不同的实验。在第一个实验中,只使用深度学习方法作为分类器。在本实验中,InceptionV3的分类准确率最高,其次是VGG-19和VGG-16。在第二个实验中,使用深度学习算法进行特征提取,然后使用支持向量机(SVM)、逻辑回归(LR)和k-近邻(k-NN)算法进行分类。这些模型提高了总体成功率。使用InceptionV3和LR组合实现了最有效的分类,成功率最高。这些结果突出了深度学习方法在基于视觉信息的农产品快速准确分类方面的功效,表明了加强农业部门分类系统的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Exploring Deep Learning Approaches for Walnut Phenotype Variety Classification.

The efficient classification of agricultural commodities like walnuts is crucial for assessing quality and managing the supply chain. This scholarly article analyses various deep learning and data science methods for walnut fruit classification. For this purpose, first, a dataset comprising images of walnuts from Chandler, Fernor, Howard, and Oguzlar varieties was collected. Two different experiments were conducted. In the first experiment, only deep learning methods were used as classifiers. In this experiment, InceptionV3 demonstrated the highest classification accuracy, followed by VGG-19 and VGG-16. In the second experiment, deep learning algorithms were used for feature extraction, followed by support vector machine (SVM), logistic regression (LR), and k-nearest neighbor (k-NN) algorithms for classification. These models resulted in an improvement in overall success rates. The most effective classification was achieved with the InceptionV3 and LR combination, achieving the highest success rate. These results highlight the efficacy of deep learning methodologies in swiftly and accurately classifying agricultural products based on visual information, indicating the potential to strengthen classification systems within the agricultural sector.

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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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