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Volumn 307 CCIS, Issue PART 1, 2012, Pages 104-109

Classification of rice appearance quality based on LS-SVM using machine vision

Author keywords

Appearance quality; GA; Image processing; LS SVM; Machine vision; Rice

Indexed keywords

BROKEN RICE; CLASSIFICATION METHODS; LEAST SQUARES SUPPORT VECTOR MACHINES; LS-SVM; MACHINE VISION SYSTEMS; MINIMUM ENCLOSING RECTANGLE; QUALITY DETECTION; RICE;

EID: 84867506808     PISSN: 18650929     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-3-642-34038-3_15     Document Type: Conference Paper
Times cited : (8)

References (11)
  • 4
    • 78651455017 scopus 로고    scopus 로고
    • Exterior quality inspection of rice based on computer vision
    • Yao, M., Liu, M., Zheng, H.: Exterior quality inspection of rice based on computer vision. In: World Automation Congress 2010, pp. 369-374 (2010)
    • (2010) World Automation Congress 2010 , pp. 369-374
    • Yao, M.1    Liu, M.2    Zheng, H.3
  • 6
    • 0036073592 scopus 로고    scopus 로고
    • Analysis of detectors for support vector machines and least square support vector machines
    • Kuh, A.: Analysis of detectors for support vector machines and least square support vector machines. In: International Joint Conference on Neural Networks, pp. 1075-1079 (2002)
    • (2002) International Joint Conference on Neural Networks , pp. 1075-1079
    • Kuh, A.1
  • 9
    • 78651455017 scopus 로고    scopus 로고
    • Exterior quality inspection of rice based on computer vision
    • Yao, M., Liu, M., Zheng, H.: Exterior quality inspection of rice based on computer vision. In: World Automation Congress (WAC), pp. 369-374 (2010)
    • (2010) World Automation Congress (WAC) , pp. 369-374
    • Yao, M.1    Liu, M.2    Zheng, H.3
  • 10
    • 84856190044 scopus 로고    scopus 로고
    • Quality Evaluation of Hydrothermal Treated Quicker Cooking Scented Rice by Quantification of Quickness of Cooking Time and Mechanical Strength Using Machine Vision
    • Modi, C.K., Jain, K.R.: Quality Evaluation of Hydrothermal Treated Quicker Cooking Scented Rice by Quantification of Quickness of Cooking Time and Mechanical Strength Using Machine Vision. In: 2011 International Conference on Digital Computational Intelligence and Communication Networks (CICN), pp. 639-643 (2011)
    • (2011) 2011 International Conference on Digital Computational Intelligence and Communication Networks (CICN) , pp. 639-643
    • Modi, C.K.1    Jain, K.R.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.