TY - CONF
T1 - Computer Vision Techniques Applied in the Estimation of the Cocoa Beans Fermentation Grade
AU - Parra, Pablo
AU - Negrete, Teddy
AU - Llaguno, Jorge
AU - Vega, Nino
PY - 2018/12/5
Y1 - 2018/12/5
N2 - © 2018 IEEE. This article presents the results of the application of several computer vision methods on the fermentation process of cocoa beans. The analyzed methods are: Vector quantification, kmeans, fuzzy grouping, average displacement. With these methods, the training and classification of the images of the cocoa beans in the fermentation process has been developed, these methods have been codified in m files of MATLAB and have allowed to estimate the level of fermentation of the cocoa from the information of the color in RGB format with 75% certainty. This work is based on the technique of sensory profiles, used empirically by farmers in charge of cocoa cultivation.
AB - © 2018 IEEE. This article presents the results of the application of several computer vision methods on the fermentation process of cocoa beans. The analyzed methods are: Vector quantification, kmeans, fuzzy grouping, average displacement. With these methods, the training and classification of the images of the cocoa beans in the fermentation process has been developed, these methods have been codified in m files of MATLAB and have allowed to estimate the level of fermentation of the cocoa from the information of the color in RGB format with 75% certainty. This work is based on the technique of sensory profiles, used empirically by farmers in charge of cocoa cultivation.
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U2 - 10.1109/ANDESCON.2018.8564569
DO - 10.1109/ANDESCON.2018.8564569
M3 - Paper
T2 - 2018 IEEE ANDESCON, ANDESCON 2018 - Conference Proceedings
Y2 - 5 December 2018
ER -