Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/48799
Título: Image Processing Based Method For Identification Of Fish Freshness Using Skin Tissue
Autores/as: Sengar, Namita
Gupta, Varun
Dutta, Malay Kishore
Travieso, Carlos M. 
Clasificación UNESCO: 220990 Tratamiento digital. Imágenes
Palabras clave: Quality
Fish Freshness
Skin Tissue
Image Processing
Fecha de publicación: 2018
Publicación seriada: International Conference on "Computational Intelligence and Communication Technology", CICT 2018
Conferencia: 4th International Conference on "Computational Intelligence and Communication Technology", CICT 2018 
Resumen: The quality of the fish is mainly altered by different cooling methods, exporting, handling etc. In this paper a non-destructive framework is proposed for identification of fish freshness using image processing techniques. In this paper skin tissue is selected as focal tissue for basic analysis and identification of freshness of fish from fish images. Statistical features are extracted in the HSV color space which gives degradation pattern for fish freshness which is used to design the framework for identification of fish freshness. The experiment result indicates monotonic degradation pattern. Experiments were carried on fish images and results are encouraging. The maximum classification accuracy of contributed methodology is 96.66%.
URI: http://hdl.handle.net/10553/48799
ISBN: 9781538608869
DOI: 10.1109/CIACT.2018.8480265
Fuente: International Conference on "Computational Intelligence and Communication Technology", CICT 2018 (8480265)
Colección:Actas de congresos
Vista completa

Google ScholarTM

Verifica

Altmetric


Comparte



Exporta metadatos



Los elementos en ULPGC accedaCRIS están protegidos por derechos de autor con todos los derechos reservados, a menos que se indique lo contrario.