Original paper: Support vector machine approach to real-time inspection of biscuits on moving conveyor belt

Authors:
S. Nashat;A. Abdullah;S. Aramvith;M. Z. Abdullah
Affiliations:
School of Electrical and Electronic Engineering, Engineering Campus, Universiti Sains Malaysia, 14300 Penang, Malaysia;Faculty of Information Sciences and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi Selangor, Malaysia;Department of Electrical Engineering, Faculty of Engineering, Chulalongkorn University, 10330 Bangkok, Thailand;School of Electrical and Electronic Engineering, Engineering Campus, Universiti Sains Malaysia, 14300 Penang, Malaysia
Venue:
Computers and Electronics in Agriculture
Year:
2011

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Abstract

An intelligent system for colour inspection of biscuit products is proposed. In this system, the state-of-the-art classification techniques based on Support Vector Machines (SVM) and Wilk's @l analysis were used to classify biscuits into one of four distinct groups: under-baked, moderately baked, over-baked, and substantially over-baked. The accuracy of the system was compared with standard discriminant analysis using both direct and multi-step classifications. It was discovered that the radial basis SVM after Wilk's @l was more precise in classification compared to other classifiers. Real-time implementation was achieved by means of multi-core processor with advanced multiple-buffering and multithreading algorithms. The system resulted in correct classification rate of more than 96% for stationary and moving biscuits at 9m/min. It was discovered that touching and non-touching biscuits did not significantly interfere with accurate assessment of baking. However, image processing of touching biscuits was considerably slower compared to non-touching biscuits, averaging at 36.3ms and 9.0ms, respectively. The decrease in speed was due to the complexity of the watershed-based algorithm used to segment touching biscuits. This image computing platform can potentially support the requirements of the high-volume biscuit production.