基于反卷积神经网络的舌触觉图像分辨率增强

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jingjing Liu, Shixin Yu, Xiaoyan Zhao, Xiaojun Sun, Qi Meng, Shikun Liu, Yifei Xu, Chuang Lv, Jiangyong Li
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引用次数: 0

摘要

为了再现人类舌头表面上多个接触的触觉,有必要使用具有高空间分辨率的压力测量设备。然而,减小阵列感测单元的尺寸和优化引线布置仍然带来挑战。本文描述了一种用于提高舌头表面触觉成像分辨率的去卷积神经网络(DNN),它缓解了触觉感知性能和硬件简单性之间的折衷。该模型可以在没有高分辨率舌头表面触觉成像数据的情况下工作:首先,在使用人造舌头的压缩测试中,触觉图像矩阵(7 × 7) 可以通过具有稀疏电极布置的传感器阵列来获取具有低分辨率的图像。然后,通过有限元分析建模,结合附加应力在二维平面上的分布规律,计算出现有检测点周围的压力数据,进一步扩展了触觉图像矩阵数据量。最后,DNN基于其高效的非线性重建属性,分别使用压缩测试和有限元模拟生成的低分辨率和高分辨率触觉成像矩阵进行训练,并输出高分辨率触觉图像信息(13 × 13) 更接近舌头表面的触觉。结果表明,该模型计算的触觉图像矩阵的整体精度在88%以上。然后,通过高分辨率触觉成像矩阵,推导出三种火腿肠回弹指数的空间差分图。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Resolution enhancement of tongue tactile image based on deconvolution neural network

Resolution enhancement of tongue tactile image based on deconvolution neural network

To reproduce the tactile perception of multiple contacts on the human tongue surface, it is necessary to use a pressure measurement device with high spatial resolution. However, reducing the size of the array sensing unit and optimizing the lead arrangement still pose challenges. This article describes a deconvolution neural network (DNN) for improving the resolution of tongue surface tactile imaging, which alleviates this tradeoff between tactile sensing performance and hardware simplicity. The model can work without high-resolution tactile imaging data of tongue surface: First, in the compression test using artificial tongues, the tactile image matrix (7 × 7) with low resolution can be acquired by sensor array with a sparse electrode arrangement. Then, through finite element analysis modeling, combined with the distribution rule of additional stress on the two-dimensional plane, the pressure data around the existing detection points are calculated, further expanding the tactile image matrix data amount. Finally, the DNN, based on its efficient nonlinear reconstruction attributes, uses the low-resolution and high-resolution tactile imaging matrix generated by compression test and finite element simulation, respectively, to train, and outputs high-resolution tactile imaging information (13 × 13) closer to the tactile perception of the tongue surface. The results show that the overall accuracy of the tactile image matrix calculated by this model is above 88%. Then, we deduced the spatial difference graph of the resilience index of the three kinds of ham sausages through the high-resolution tactile imaging matrix.

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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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