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A new approach for automatic quality control of fried potatoes using machine learning

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3 Author(s)
Lotfi, E. ; Mashad Branch, Islamic Azad Univ., Mashad ; Yaghoobi, M. ; Pourreza, H.R.

Frying of potatoes causes some changes in their microstructures. By studying these changes we have presented quite suitable features for automatic analysis of microscopic images taken from fried potatoes, and have also introduced a new mechanism based on machine learning for automatic quality control of fried potatoes. Experimental results show that the presented structure may well be used for controlling the quality of related products.

Published in:

Cybernetic Intelligent Systems, 2008. CIS 2008. 7th IEEE International Conference on

Date of Conference:

9-10 Sept. 2008

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