A novel approach of quality assessment of potatoes using artificial neural network
Zeeshan Ali Haq , Zainul Abdin Jaffery , Shabana Mehfuz
Design+ ›› 2025, Vol. 2 ›› Issue (4) : 25230028
A novel approach of quality assessment of potatoes using artificial neural network
A novel approach for quality assessment of potatoes using an artificial neural network (ANN) technique is developed and integrated with thermal imaging system to analyze the decay of tissues in potatoes. The merger of ANN with acquired thermal images leads to increased system efficiency, accuracy, reliability, and speed. A sample of 480 thermal images of potatoes was generated for training and testing the dataset. Categorization of potatoes as healthy or defective is performed based on seven critical parameters, such as standard deviation, energy, entropy, skewness, kurtosis, means, and variance. A classifier based on ANN is employed, incorporating two hidden layers with 200 neurons in the first layer and 50 neurons in the second layer. The input layer size is feature-dependent, while the output layer employs two neurons for binary classification. Among the seven features evaluated individually, entropy and energy achieved the best results, with classification accuracies of 79.81% and 81.27%, respectively. The highest overall performance, 94.89% accuracy with 455 correctly classified samples, was obtained by combining all features except variance. It is observed that integrating thermal imaging with ANNs is a promising approach for quality assessment. Selecting appropriate features is crucial for optimizing the classification model.
Quality assessment of agricultural products / Artificial neural network / Smart assessment technique / Thermal imaging / Feature extraction / Image processing
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