Title
A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis
Date Issued
01 May 2006
Access level
metadata only access
Resource Type
journal article
Author(s)
National University of Ireland
Abstract
The suitability of seven thresholding methods (six algorithms: isodata, Otsu, minimum error, moment-preserving, Pun and fuzzy; and a manual method) to consistently segment bread crumb images was investigated in comparison with the previously reported k-means clustering technique. Thresholding performance was assessed by two criteria: uniformity and busyness of the binary images. Crumb features (cell density, mean cell area, cell uniformity and void fraction) were computed for each optimal threshold on 135 bread slice images. Slight variations in threshold led to substantial variations in crumb feature values, with cell uniformity and void fraction being more sensitive than the others. The manual method was inadequate for quantification of cell uniformity and void fraction. The fuzzy, Otsu, isodata and moment-preserving methods yielded good and consistent binary images. Although the fuzzy method showed relatively higher amount of busyness than the other methods, it was able to perform well on images with large void areas. © 2005 Elsevier Ltd. All rights reserved.
Start page
268
End page
278
Volume
74
Issue
2
Language
English
OCDE Knowledge area
Biotecnología agrícola, Biotecnología alimentaria
Scopus EID
2-s2.0-28044467359
Source
Journal of Food Engineering
ISSN of the container
02608774
Sponsor(s)
This work was funded by the Irish Department of Agriculture through the Food Institutional Research Measure. The Authors wish to acknowledge Ms. Emer Gallagher and Ms. Denise Keehan, Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin, Ireland, who supplied the loaves used in this study. The Authors wish also to acknowledge Dr. Roberto Quevedo León, Department of Food Science and Technology, Universidad de Los Lagos, Chile, for his assistance with the Otsu method.
Sources of information: Directorio de Producción Científica Scopus