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dc.contributor.authorÜnlütürk, Sevcan
dc.contributor.authorÜnlütürk, Mehmet S.
dc.contributor.authorPazır, Fikret
dc.contributor.authorKuşçu, Alper
dc.date.accessioned2017-03-17T08:57:04Z
dc.date.available2017-03-17T08:57:04Z
dc.date.issued2011
dc.identifier.citationÜnlütürk, S., Ünlütürk, M. S., Pazır, F.,and Kuşçu, A. (2011). Process neural network method: Case study I: Discrimination of sweet red peppers prepared by different methods. Eurasip Journal on Advances in Signal Processing, 2011. doi:10.1155/2011/290950en_US
dc.identifier.issn1687-6172
dc.identifier.urihttps://doi.org/10.1155/2011/290950
dc.identifier.urihttp://hdl.handle.net/11147/5080
dc.description.abstractThis study utilized a feed-forward neural network model along with computer vision techniques to discriminate sweet red pepper products prepared by different methods such as freezing and pureeing. The differences among the fresh, frozen and pureed samples are investigated by studying their bio-crystallogram images. The dissimilarity in visually analyzed bio-crystallogram images are defined as the distribution of crystals on the circular glass underlay and the thin or the thick structure of crystal needles. However, the visual description and definition of bio-crystallogram images has major disadvantages. A methodology called process neural network (ProcNN) has been studied to overcome these shortcomings.en_US
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.relation.isversionof10.1155/2011/290950en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectComputer vision techniquesen_US
dc.subjectProcess neural networken_US
dc.subjectRed peppersen_US
dc.subjectNeural networksen_US
dc.subjectCrystal structureen_US
dc.titleProcess neural network method: Case study I: Discrimination of sweet red peppers prepared by different methodsen_US
dc.typearticleen_US
dc.contributor.authorIDTR44047en_US
dc.contributor.institutionauthorÜnlütürk, Sevcan
dc.relation.journalEurasip Journal on Advances in Signal Processingen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume2011en_US
dc.identifier.wosWOS:000290385300001
dc.identifier.scopusSCOPUS:2-s2.0-79955018842
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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