摘要
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。
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.
出处
《计算机系统应用》
2010年第3期95-99,34,共6页
Computer Systems & Applications
基金
广西教育厅科研基金(200808LX138)
广西科技厅科技攻关基金(0428007-9)
关键词
HIS
改进的大津法
数学形态学
孔洞填充
噪声颗粒
特征提取
结晶颗粒识别
HIS
improved Otsu method
mathematical morphology
holes filled
noise particles
feature extraction
identification of crystalline particles
