一种去柄鲜香菇视觉分级系统设计
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(湖北工业大学机械工程学院,湖北 武汉 430068)

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汪威(1975—),男,湖北工业大学讲师,博士。E-mail:alvin_wangw@163.com

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国家自然科学基金项目(编号:61976083)


Design of visual grading system for fresh stipe-free shiitake mushroom
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(School of Mechanical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China)

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    摘要:

    针对鲜香菇深加工智能化生产要求,提出了一种基于机器视觉的去柄鲜香菇智能分级方法,并设计了一套自动分级系统。去柄鲜香菇图像可分为菌盖、包边和菌褶等区域,各区域的几何特征是分级的主要依据。首先利用人工干预法对有限个样本进行区域划分和标识,并建立高斯混合模型;对经过标识的样本进行训练,识别出模型参数;再利用该模型实现香菇各区域以及背景的智能分割,对各区域的圆度、直径、均匀性等几何特征进行量化,设置不同的分级标准,最终实现香菇的分级。仿真结果表明,相比于传统的人工分级方式,试验设计的自动分级系统的可靠性、速度、稳定性等指标具有非常明显的优势。

    Abstract:

    Aiming at the requirements of intelligent production of deep processing of fresh shiitake mushrooms (Lentinus edodes), the research proposed an intelligent grading method of fresh shiitake mushrooms based on machine vision and designed an automatic grading system. The image of fresh shiitake mushrooms can be divided into three areas, including pileus, turned edge and lamella. The geometric characteristics of each area are the main basis for classification. Firstly, the manual intervention was used to divide and identify a limited number of samples, and establish a Gaussian mixture model; Secondly, the system was trained to identify samples and the identifying model was established, which the parameters could be used to distinguish the intelligent segmentation of shiitake mushroom areas from background. Finally, the geometric features, including roundness, diameter and uniformity of each area were quantified, and different grading standards were set, and then the classification of shiitake mushrooms was realized. The simulation results showed that the reliability, speed, stability and other indicators of the newly-designed automatic classification system had glaringly obvious advantages, compared with the traditional manual classification method.

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汪威,刘亚川,吕斌,等.一种去柄鲜香菇视觉分级系统设计[J].食品与机械,2021,37(3):105-111.
WANGWei, LIUYachuan, LVBin, et al. Design of visual grading system for fresh stipe-free shiitake mushroom[J]. Food & Machinery,2021,37(3):105-111.

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  • 收稿日期:2020-10-13
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  • 在线发布日期: 2023-02-15
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