少量咖啡豆缺陷检测的暹罗网络

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Xingran Hu , Jun He , Xinyu Guo , Sunyan Hong , Jing Yu
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引用次数: 0

摘要

有缺陷的咖啡豆会影响风味和产品质量,因此需要在整个供应链中实时识别缺陷。虽然卷积神经网络具有先进的农业图像识别技术,但由于依赖于大型注释数据集,它们在对细粒度缺陷的少量分类方面仍然受到限制。本文提出了一种基于相似度学习的暹罗神经网络方法,用于小粒咖啡豆缺陷检测。该架构采用双基于resnet18的分支(适用于单通道224 × 224输入,输出512维特征),共享权值,利用欧几里得距离进行特征匹配。以云南省为样本,构建了包含声豆和6个缺陷类别的3220张图像数据集。该模型达到了94.95%的准确率,大大优于传统的CNN(74.35%)和支持向量机(64.28%)方法。每张图像34毫秒的处理速度使实时工业部署成为可能。该方法证明了有限样本条件下的鲁棒泛化,为咖啡供应链中资源受限的生产环境提供了实用价值,同时减少了对大量标记数据集的依赖。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Siamese networks for few-shot coffee bean defect detection
Defective coffee beans compromise flavor profiles and product quality, necessitating the real-time identification of defects throughout the supply chain. While convolutional neural networks have advanced agricultural image recognition, they remain limited in few-shot classification of fine-grained defects due to dependence on large annotated datasets. This study presents a Siamese neural network approach for few-shot coffee bean defect detection through similarity-based learning. The architecture employs dual ResNet18-based branches (adapted for single-channel 224 × 224 input, outputting 512-dimensional features) with shared weights, utilizing Euclidean distance for feature matching. A dataset of 3220 images encompassing sound beans and six defect categories was constructed from samples in Yunnan Province. The model achieved 94.95 % accuracy, substantially outperforming traditional CNN (74.35 %) and support vector machine (64.28 %) approaches. The processing speed of 34 ms per image enables real-time industrial deployment. This approach demonstrates robust generalization under limited sample conditions, offering practical value for resource-constrained production environments in coffee supply chains while reducing reliance on extensive labelled datasets.
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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