سال انتشار: ۱۳۸۶

محل انتشار: اولین کنگره مشترک سیستم های فازی و سیستم های هوشمند

تعداد صفحات: ۴

نویسنده(ها):

Ehsan Lotfi – Islamic Azad University of Mashhad , Iran
Hosein Mirzaee – Khorasan Research Center for Technology Development, Mashhad, Iran.

چکیده:

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 vision 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.