Part of #AUTOMATIC QUALITY CONTROL OF FRIED POTATO USING MACHINE VISION# :
Publishing year : 2007
Conference : First Joint Congress on Fuzzy Systems and Intelligent Systems
Number of pages : 4
Abstract: Frying of potatoes causes some changes in their microstructures. By studying these changes we have provided quite suitable features for automatic analysis of microscopic images taken from fried potatoes, and also introduced a new mechanism based on machine vision for automatic control of fried potatoes. Experimental results show that the presented structure may well be used to control the quality of related products.