Segmentation of Bake Images by a Self-Organising Map
نویسنده
چکیده
A technique for segmentation of images of baked good is presented. The technique employs a Self-Organising Map to identify the characteristic colour development curve (bake curve) for each product. Segmentation is based upon the colour information contained in the bake curve. The technique is trained with only positive exemplars of the product.
منابع مشابه
Pre-processing colour images with a self-organising map: baking curve identification and bake image segmentation
Kohonen’s self-organising map is used to identify the colour development of baked goods from samples taken during baking. The resulting bake curves represent the colours characteristic of a particular baked product. Images of baked goods can be segmented and foreign bodies identified using these baking curves.
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