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تشخیص و طبقهبندی لهیدگی سیب رددلیشز با استفاده از گرمانگاری فعال | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 14، دوره 50، شماره 2، شهریور 1398، صفحه 415-425 اصل مقاله (1.18 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2019.258056.665067 | ||
| نویسندگان | ||
| زهرا حاج علی اوغلی؛ پرویز احمدی مقدم* | ||
| گروه مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران | ||
| چکیده | ||
| ﺷﻨﺎﺳﺎﯾﯽ و ﺟﺪاﺳﺎزی ﻣﺤﺼﻮﻻت ﮐﺸﺎورزی ﺳﺎﻟﻢ از ﻣﺤﺼﻮﻻت آسیب‌دیده ﻣﻮﺟﺐ ﮐﺎﻫﺶ ﺗﻠﻔﺎت و ﺿﺎﯾﻌﺎت ﻧﺎﺷﯽ از ﮔﺴـﺘﺮش ﺑﯿﻤـﺎری نمونه‌های ﻧﺎﺳﺎﻟﻢ می‌شود. به دلیل سهم ناچیز ایران در صادرات محصولات کشاورزی،استفاده از روشهای غیر مخرب مانند گرمانگاری در مراحل سورت و درجه بندی میوه به دلیل سرعت بالا و هزینه پایین ضروری می باشد. در این تحقیق از روش گرمانگاری فعال برای تشخیص و از تکنیک شبکه عصبی مصنوعی برای طبقهبندی لهیدگی سیب رقم رددلیشز استفاده شد. برای بررسی تغییرات دمایی سیبها از آزمایش فاکتوریل و طرح کاملاً تصادفی با سه متغیر مستقل درجه لهیدگی، دمای گرمکن و مدت‌زمان خنک شدن استفاده شد. نتایج تجزیه واریانس نشان داد که سطوح لهیدگی، دمای گرمکن و مدت‌زمان خنکشدن بر دمای سطح سیبها دارای تأثیر معنادار در سطح احتمال 1% است. دقت طبقهبند با یک لایه مخفی و 15 نرون، 100% به دست آمد. نتایج حاصله حاکی از این است که اختلاف دمای قسمت لهیده و سالم میتواند به‌عنوان معیاری جهت طبقهبندی سیبها درنظر گرفته شود.همچنین روش گرمانگاری فعال روشی کارا و دارای پتانسیل بالا در تشخیص لهیدگی سیب است. | ||
| کلیدواژه‌ها | ||
| سیب؛ کیفیت؛ گرمانگاری؛ شبکه عصبی مصنوعی | ||
| عنوان مقاله [English] | ||
| Detection and Classification of Bruises on ‘Red Delicious’ Apples Using Active Thermography | ||
| نویسندگان [English] | ||
| zahra hajalioghli؛ parviz ahmadi moghaddam | ||
| Departement of Biosystem Engineering, faculty of Agriculture, urmia university, urmia, iran | ||
| چکیده [English] | ||
| Identifying and sorting healthy agricultural products from damaged products reduces casualties and losses caused by the spread of disease to unhealthy samples. Due to Iran's insignificant contribution to agricultural exports, the use of non-destructive methods, such as thermography in the sorting and grading of the fruit, is necessary. In this research, active thermography method was used to identify the Red delicious cultivars of apple. In order to study the temperature variations of apples, used a factorial experiment was conducted in a randomized complete design with three independent variables including bruises, heating temperature and cooling time. The results of variance analysis of surface temperature of healthy and bruise apples showed that the levels of bruises, heating temperature and cooling time on the surface temperature of bruises apples had a significant effect at 1% probability. Statistical and texture features were extracted from thermal images and the artificial neural network method was used to classify two healthy classes and bruised. Neural network accuracy with a hidden layer and 15 neurons was obtained 100%. The results indicate that the difference in temperature of the bruised and sound tissue can be considered as a criterion for the classification of apples. Also, Active thermography is an efficient and high-tech method for detecting apple bruises. | ||
| کلیدواژه‌ها [English] | ||
| Apple, Quality, thermography, Artificial Neural Network | ||
| مراجع | ||
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