摘要
阐述主元分析在烘焙面包品质检验中的应用,并在图像的特征提取方法方面进行了探讨。试验结果表明,该方法为面包烘焙品质的快速自动检验提供了客观准确的科学依据,使感官评价的指标客观化。
Expatiates the application of Primary Component Analysis in the baking quality-test of bread, discusses the method of features extraction of images. As experiments demonstrate, the method provides an objective precise scientific evidence for the quick automated baking quality-test of bread, and makes the sensitive assessment more objective.
出处
《现代计算机》
2008年第11期45-47,共3页
Modern Computer
基金
河南省基础与前沿技术研究项目(No.072300410220)
关键词
面包切片图像
主元分析(PCA)
特征提取
Baked Bread Slices
Primary Component Analysis （PCA）
Features Extraction
