基于HSI颜色空间的蔗糖结晶图像分割方法  

Image segmentation method for sucrose-crystallizing based on HSI color space

作　　者：张振升[1] 朱名日[1] 

机构地区：[1]桂林电子科技大学计算机与控制学院,广西桂林541004

出　　处：《计算机工程与应用》2011年第11期190-193,共4页Computer Engineering and Applications

基　　金：广西教育厅科研基金资助项目(No.200808LX138);广西科技厅科技攻关基金资助项目(No.0428007-9)

摘　　要：针对煮糖过程蔗糖结晶图像的特点,采用颜色空间转换的方法,将图像从RGB颜色空间转换到HSI颜色空间,利用HSI颜色空间各分量相对独立性以及结晶颗粒和糖浆溶液的色调差异通过改进的大津法对H分量进行阈值分割,再通过数学形态学,中值滤波,孔洞填充,去除噪声颗粒,去除图像边界的非完整颗粒等方法进行后续处理,最终将结晶颗粒从复杂的图像信息中分割出来。实验证明该方法分割效果好,切实可行。Based on the characteristics of sucrose-crystallizing images in the sugar-boiling process,this article uses a methodcalled color space conversion,which changes the images from RGB color space into HSI color space,and makes use of therelative independence of every components in the HSI color space and the color difference between crystal particles and syrup solution to segment the H component by the improved Otsu＇s thresholding method,then many methods are used in thesubsequent processing such as mathematical morphology opening operation,median filter,holes filled,noise removing processof particles,it removes non-holonomic particles which are close to the image border in the subsequent processing,eventuallycrystalline particles are segmented from the complexity of the image information.Experiments show that this method is effective and practical.

关 键 词：蔗糖结晶 HSI颜色空间 改进的大津法 数学形态学 孔洞填充 噪声颗粒 图像分割 

分 类 号：TP391.41[自动化与计算机技术—计算机应用技术]