By Topic

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

Sign In

Cookies must be enabled to login.After enabling cookies , please use refresh or reload or ctrl+f5 on the browser for the login options.

Formats Non-Member Member
$33 $13
Learn how you can qualify for the best price for this item!
Become an IEEE Member or Subscribe to
IEEE Xplore for exclusive pricing!
close button

puzzle piece

IEEE membership options for an individual and IEEE Xplore subscriptions for an organization offer the most affordable access to essential journal articles, conference papers, standards, eBooks, and eLearning courses.

Learn more about:

IEEE membership

IEEE Xplore subscriptions

3 Author(s)
Ehsan Lotfi ; Islamic Azad University, Mashad Branch, Iran ; M. Yaghoobi ; H. R. Pourreza

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