CAJ | 학술논문

针对煮糖过程蔗糖结晶图像的特点采用颜色空间转换的方法,将图像从RGB颜色空间转换为HIS颜色空间,利用HIS颜色空间各分量相对独立性以及结晶颗粒和糖浆溶液的色调差异通过改进的大津法对H分量进行阈值分割,再通过数学形态学,中值滤波,孔洞填充,去除噪声颗粒等方法进行后续处理,最后对处理后的图像提取结晶颗粒的个数、面积、周长、形状指数以及面积比等特征值并进行分析来完成煮糖过程中蔗糖结晶颗粒的识别.实验证明该方法识别率高,切实可行.
침대자당과정자당결정도상적특점채용안색공간전환적방법,장도상종RGB안색공간전환위HIS안색공간,이용HIS안색공간각분량상대독립성이급결정과립화당장용액적색조차이통과개진적대진법대H분량진행역치분할,재통과수학형태학,중치려파,공동전충,거제조성과립등방법진행후속처리,최후대처리후적도상제취결정과립적개수、면적、주장、형상지수이급면적비등특정치병진행분석래완성자당과정중자당결정과립적식별.실험증명해방법식별솔고,절실가행.
Based on the characteristics of sucrose-crystallizing images in the sugar-boiling process, this paper uses a method called color space conversion which changes the images from RGB color space into HIS color space, and makes use of the relative independence of every component in the HIS color space and the color difference between crystal particles and syrup solution to segment the H component with the improved Otsu's thresholding method. Many ways are used in the subsequent processing, such as mathematical morphology opening operation, median filter, holes filled, noise removing process of particles in the subsequent processing. Finally, the identification of sucrose-crystallizing particles in the process of boiling sugar is made by analysing the feature value such as the number, size, perimeter, shape index and the area ratio of the crystalline particles extracted from the processed images. Experiments show that this method is effective and practical.