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題名 | 柿子表皮顏色與穿刺阻抗之探討=The Study on the Correlation Between the Surface Color and Transmission Resistance for Persimmons |
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作者 | 陳文彬; 黃膺任; 郭鳳瑞; | 書刊名 | 嘉義技術學院學報 |
卷期 | 56 1998.02[民87.02] |
頁次 | 頁23-37 |
分類號 | 435.395 |
關鍵詞 | 柿子; 影像處理; 分級; 穿刺力; Suju; Image processing; Grading; Transmission force; |
語文 | 中文(Chinese) |
中文摘要 | 蔬果的表皮顏色與成熟度很有關係,且成熟度的不同會直接影響果實承受外在 力量的抵抗能力,因此本研究使用彩色影像處理系統依照成熟程度對柿子進行顏色分級, 並探討表皮顏色與穿刺實驗中所擷取的穿刺力、該穿刺力之對應位移、果肉組織阻抗及果 實未破壞前的彈性模數之間的關係,同時建立糖度與表皮顏色的關係式,以供研製分級機 及削皮機之參考。在顏色分級方面,使用RG B和H S I顏色座標系統量測樣品之顏色值, 再配合最小距離分類器對樣品分級,實驗結果,辨識正確率86%。經由穿刺實驗結果,彈 性模數、穿刺力與G、H值具有正相關性,即柿子表皮顏色愈綠,則彈性模數及穿剌力將變 大。穿刺位移與G、H值具有負相關性,即柿子表皮顏色愈紅,穿刺位移量將增大。組織阻 抗與表皮顏色則不具相關性。另外在柿子的表皮顏色與糖度之間的關係中,以R值與糖度 之相關係數最高,其相關係數為0.81。 |
英文摘要 | The surface color of vegetables and fruits are closely related to the maturity, different ripeness level could influence the resistance ability of outside force. Therefore, this study utilized a color image processing system to grade suju according to their ripeness level , and evaluated the relationships between the surface color and the transmission force, the transmission depth, the tissue ressistance, and the elastic modulus, respectively. This study established regression equation between sweetness and surface color. The results of this study can be consulted while one designs for the grading machine and the peeling machine. The RGB and HSI color systems were used to measure the color of the samples. The minimum distance classifier was utilized to grade samples color. Testing results show that the grading accuracy rate was 86 %. The experimental results of the transmission show that the G and H values have positive correlation with the transmission force and the elastic modulus, while the G and H values have negative correlation. Those results mean that the elastic modulus and the transmission force of green samples are greater than that of the red ones, the transmission depth of red samples is greater than that of the green ones. There is no relation between the tissue ressistance and the surface color. The R values have highest correlation coefficient (0.81) with the sweetness. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。