基于融合深度CNN特征和集成学习的火龙果质量分级和成熟度预测分类模型

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Sonal B. Nikam, Sudhir B. Lande, Vinay J. Nagalkar, G. C. Wakchaure, Paramasivam Suresh Kumar
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引用次数: 0

摘要

火龙果质量分级和成熟度检测是保证市场价值和消费者满意度的关键。火龙果的人工分级和成熟度评估是一项繁琐、耗时的工作,由于人为主观性和环境因素,往往缺乏一致性。现有的基于计算机视觉的分类模型依赖于单一的深度学习架构,这可能无法有效地捕获准确质量评估所需的各种特征。此外,传统的机器学习分类器在处理包含水果纹理、大小和光照条件变化的复杂农业数据集时难以很好地进行泛化。方法:提出一种融合深度卷积神经网络(CNN)特征和集成学习的预测分类模型,实现高精度分类。该模型从多个预训练的CNN架构(包括VGG16和Inception-ResNet-v2)中提取深度特征,并将其融合以增强特征表征。然后使用一系列机器学习算法对这些融合的深度特征进行分类,包括随机森林(RF)、梯度增强(GB)和AdaBoost (AB)。研究结果:在火龙果图像基准数据集上的实验结果表明,所提出的混合方法优于单个深度学习和机器学习模型,在质量和成熟度等级分类方面具有更高的准确性、精密度和召回率。RF对新鲜和缺陷水果的质量分级准确率达到99.99%,而AB在成熟度检测上的准确率达到99.69%,超过了RF和GB。结论:该模型可有效区分火龙果不同成熟度和品质等级,为火龙果品质评价提供可靠的自动化解决方案。其高精度和适应性支持智能农业和加工单元的实际部署,包括自动分拣和分级系统。这可以实现实时、一致和准确的水果分类,从而减少劳动力,最大限度地减少人为错误,提高供应链效率。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Predictive Classification Model for Quality Grading and Maturity Detection of Dragon Fruit Using Fused Deep CNN Feature and Ensemble Learning

Predictive Classification Model for Quality Grading and Maturity Detection of Dragon Fruit Using Fused Deep CNN Feature and Ensemble Learning

Introduction: Dragon fruit quality grading and maturity detection are crucial for ensuring market value and consumer satisfaction. The manual grading and maturity assessment of dragon fruit is a tedious, time-consuming task that often lacks consistency due to human subjectivity and environmental factors. Existing computer vision–based classification models rely on single deep learning architectures, which may not effectively capture the diverse features required for accurate quality assessment. Moreover, traditional machine learning classifiers struggle to generalize well when dealing with complex agricultural datasets containing variations in fruit texture, size, and lighting conditions.

Method: This paper presents a predictive classification model that integrates fused deep convolutional neural network (CNN) features with ensemble learning to achieve high-accuracy classification. The proposed model extracts deep features from multiple pretrained CNN architectures, including VGG16 and Inception-ResNet-v2, and fuses them to enhance feature representation. These fused deep features were then classified using an ensemble of machine learning algorithms, including random forest (RF), gradient boosting (GB), and AdaBoost (AB).

Findings: Experimental results on a benchmark dataset of dragon fruit images demonstrated that the proposed hybrid approach outperformed individual deep learning and machine learning models, achieving superior accuracy, precision, and recall in quality and maturity grade classification. RF achieved 99.99% accuracy in quality grading by classifying fresh versus defected fruits, while AB reached 99.69% accuracy in maturity detection, surpassing the performance of both RF and GB.

Conclusions: The model effectively distinguished different maturity levels and quality grades, offering a robust and automated solution for dragon fruit quality assessment. Its high accuracy and adaptability support real-world deployment in smart farming and processing units, including in automated sorting and grading systems. This enables real-time, consistent, and accurate fruit classification, thereby reducing labor, minimizing human error, and improving supply chain efficiency.

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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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