Non-destructive detection of chicken freshness based on multiple features image fusion and support vector machine  

作　　者：Xiuguo Zou Chengrui Xin Chenyang Wang Yuhua Li Shuchen Wang Wentian Zhang Jiao Jiao Li Steven Su Maohua Xiao 

机构地区：[1]College of Artificial Intelligence,Nanjing Agricultural University,Nanjing 210031,China [2]College of Engineering,Nanjing Agricultural University,Nanjing 210095,China [3]School of Electrical and Control Engineering,Xuzhou University of Technology,Xuzhou 221018,China [4]Faculty of Engineering and Information Technology,University of Technology Sydney,NSW 2007,Australia

出　　处：《International Journal of Agricultural and Biological Engineering》2024年第6期264-272,共9页国际农业与生物工程学报(英文)

基　　金：funded by the International Science and Technology Cooperation Program of Jiangsu Province(Grant No.BZ2023013);the Xuzhou Key Research and Development Project(Modern Agriculture)(Grant No.KC21135).

摘　　要：With the rise in global meat consumption and chicken becoming a principal source of white meat,methods for efficiently and accurately determining the freshness of chicken are of increasing importance,since traditional detection methods fail to satisfy modern production needs.A non-destructive method based on machine vision and machine learning technology was proposed for detecting chicken breast freshness.A self-designed machine vision system was first used to collect images of chicken breast samples stored at 4℃ for 1-7 d.The Region of Interest(ROI)for each image was then extracted and a total of 700 ROI images were obtained.Six color features were extracted from two different color spaces RGB(red,green,blue)and HSI(hue,saturation,intensity).Six main Gray Level Co-occurrence Matrix(GLCM)texture feature parameters were also calculated from four directions.Principal Component Analysis(PCA)was used to reduce the dimension of these 30 extracted feature parameters for multiple features image fusion.Four principal components were taken as input and chicken breast freshness level as output.A 10-fold cross-validation was used to partition the dataset.Four machine learning methods,Particle Swarm Optimization-Support Vector Machine(PSO-SVM),Random Forest(RF),Gradient Boosting Decision Tree(GBDT),and Naive Bayes Classifier(NBC),were used to establish a chicken breast freshness level prediction model.Among these,SVM had the best prediction effect with prediction accuracy reaching 0.9867.The results proved the feasibility of using a detection method based on multiple features image fusion and machine learning,providing a theoretical reference for the nondestructive detection of chicken breast freshness.

关 键 词：chicken freshness color space gray level co-occurrence matrix multiple features image fusion machine learning 

分 类 号：TP3[自动化与计算机技术—计算机科学与技术]