A Robust SVM Color-Based Food Segmentation Algorithm for the Production Process of a Traditional Carasau Bread

Abstract

In this paper, we address the problem of automatic image segmentation methods applied to the partial automation of the production process of a traditional Sardinian flatbread called pane Carasau for assuring quality control. The study focuses on one of the most critical activities for obtaining an efficient degree of automation: the estimation of the size and shape of the bread sheets during the production phase, to study the shape variations undergone by the sheet depending on some environmental and production variables. The knowledge can thus be used to create a system capable of predicting the quality of the shape of the dough produced and empower the production process. We implemented an image acquisition system and created an efficient machine learning algorithm, based on support vector machines, for the segmentation and estimation of image measurements for Carasau bread. Experiments demonstrated that the method can successfully achieve accurate segmentation of bread sheets images, ensuring that the dimensions extracted are representative of the sheets coming from the production process. The algorithm proved to be fast and accurate in estimating the size of the bread sheets in various scenarios that occurred over a year of acquisitions. The maximum error committed by the algorithm is equal to the 2.2% of the pixel size in the worst scenario and to 1.2% elsewhere.

Effects of Carasau Dough Composition on the Microwave Dielectric Spectra up to 20 GHz

“…In [9], the possibility of using radiofrequency identification and near-field communication devices in combination with blockchain technology to certify and strengthen the supply chain and logistics was investigated. Recently, an image processing algorithm based on color-driven segmentation and support vector machine was developed to monitor and quantify the radii and eccentricity of Carasau dough sheets, before and after the second leavening [10]. However, given that Carasau bread industry aims to develop a quality scheme (it applies only to ∼60% of mediterranean FBs), other solutions are required to empower this productive process.…”