Paper
30 June 2021 Nutritional properties and quality assessment of breaded deep-frozen pollock fish cutlets using neural image analysis
A. Duda, C. Duda, M. Szychta, Ł. Gierz, K. Przybył, Krzysztof Koszela
Author Affiliations +
Proceedings Volume 11878, Thirteenth International Conference on Digital Image Processing (ICDIP 2021); 118781W (2021) https://doi.org/10.1117/12.2602018
Event: Thirteenth International Conference on Digital Image Processing, 2021, Singapore, Singapore
Abstract
The aim of the research presented in this work was to develop a model of Artificial Neural Networks (ANN) with the use of computer image analysis for the qualitative classification of deep-frozen raw material - breaded pollock cutlets (Backfisch). Shape and color discriminants were selected, by using a computer program, it was possible to obtain numerical data and build a learning set from them. This work is an example of using one of the methods of artificial intelligence in the food industry. The designed network was characterized by a very high ability for classification, its training was done by the technique of the so-called " with a teacher". Such actions are motivated by the requirements of consumers who are becoming more and more attentive to the products they consume and expect calorically balanced and very high quality products.
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A. Duda, C. Duda, M. Szychta, Ł. Gierz, K. Przybył, and Krzysztof Koszela "Nutritional properties and quality assessment of breaded deep-frozen pollock fish cutlets using neural image analysis", Proc. SPIE 11878, Thirteenth International Conference on Digital Image Processing (ICDIP 2021), 118781W (30 June 2021); https://doi.org/10.1117/12.2602018
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