Research Output
   

Intelligent Decision Support Systems

› French Fry

› Oat Kernal
 
Sensor Sensing Systems

› Quality of Beans

› Sunflower

› Wheat Protein

› Bacterial Contamination in Packaged Food

Decision Processing System for French Fry Processing

  • Computer vision
  • Sensors
  • Mechatronics
  • Expert systems
  • Color evaluation
  • Texture evaluation
  • Troubleshooting of blanching operation
 
Computer Vision
 
Results
  • Back-propagation and probabilistic neural networks
  • RGB and hue, saturation, intensity color coordinates
  • Accuracy 94-96%
 
Internal Texture Evaluation
 
Results
  • Color-texture algorithm
  • Coarseness and roughness information with color information
  • Accuracy of 100%
 
External Texture Evaluation
  • Frequency domain
  • Coefficients of DFT
  • Neural network
  • Piezo-electric sensor (analog signal)
Results
  • Back-propagation neural network
  • 98% accuracy
The Bioimaging and Sensing Center is a multi-disciplinary research facility in the College of Agriculture, Food Systems and Natural Resources at North Dakota State University, Fargo ND.
© 2009 Bioimaging and Sensing Center. All Rights Reserved.
NDSU Homepage