Microstructural Classification and Reconstruction of the Computational Geometry of Steamed Bread Using Descriptor-Based Approach (Aug, 10.1007/s11242-022-01796-2, 2022)

被引:1
作者
Ajani, Clement Kehinde [1 ,2 ,3 ,4 ]
Zhu, Zhiwei [1 ,2 ,3 ,4 ]
Sun, Da-Wen [1 ,2 ,3 ,4 ,5 ]
机构
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
[2] South China Univ Technol, Guangzhou Higher Educ Mega Ctr, Acad Contemporary Food Engn, Guangzhou 510006, Peoples R China
[3] Guangzhou Higher Educ Mega Ctr, Engn & Technol Res Ctr Guangdong Prov Intelligent, Guangzhou 510006, Peoples R China
[4] Guangzhou Higher Educ Mega Ctr, Guangdong Prov Engn Lab Intelligent Cold Chain Lo, Guangzhou 510006, Peoples R China
[5] Natl Univ Ireland, Food Refrigerat & Computerized Food Technol FRCFT, Agr & Food Sci Ctr, Univ Coll Dublin, Dublin 4, Ireland
关键词
Automatic classification; Bread microstructures; Geometrical descriptors; Machine learning; Microscale modelling; Reconstruction;
D O I
10.1007/s11242-022-01832-1
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Abstract: Microstructures affect the properties of food products; accurate and relatively less complex microstructural representations are thus needed for modelling of transport phenomena during food processing. Hence, the present study aimed at developing computational microstructures of steamed bread using descriptor-based approach. Relevant information was extracted from the scanning electron microscope (SEM) images of the steamed bread and evaluated using seven classifiers. For the automatic classification and using all descriptors, bagged trees ensembles (BTE) had the highest accuracy of 98.40%, while Gaussian Naïve Bayes was the least with 92.10% accuracy. In the “step forward” analysis, five descriptors had higher classification accuracy (98.80%) than all descriptors, implying that increase in descriptors might or might not increase classification accuracy. Microstructural validation revealed that the ellipse fitting method with a p value of 0.7984 for the area was found to be superior to the Voronoi method with a corresponding p value of 1.4554 × 10−5, confirming that the ellipse developed microstructure was more suitable for microscale modelling of transport phenomena in steamed bread. © 2022, The Author(s).
引用
收藏
页码:337 / 338
页数:2
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  • [1] Ajani CK, 2022, TRANSPORT POROUS MED, V144, P317, DOI 10.1007/s11242-022-01796-2