Paper
5 May 2017 Improving the detection of cocoa bean fermentation-related changes using image fusion
Daniel Ochoa, Ronald Criollo, Wenzhi Liao, Juan Cevallos-Cevallos, Rodrigo Castro, Oswaldo Bayona
Author Affiliations +
Abstract
Complex chemical processes occur in during cocoa bean fermentation. To select well-fermented beans, experts take a sample of beans, cut them in half and visually check its color. Often farmers mix high and low quality beans therefore, chocolate properties are difficult to control. In this paper, we explore how close-range hyper- spectral (HS) data can be used to characterize the fermentation process of two types of cocoa beans (CCN51 and National). Our aim is to find spectral differences to allow bean classification. The main issue is to extract reliable spectral data as openings resulting from the loss of water during fermentation, can cover up to 40% of the bean surface. We exploit HS pan-sharpening techniques to increase the spatial resolution of HS images and filter out uneven surface regions. In particular, the guided filter PCA approach which has proved suitable to use high-resolution RGB data as guide image. Our preliminary results show that this pre-processing step improves the separability of classes corresponding to each fermentation stage compared to using the average spectrum of the bean surface.
© (2017) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
Daniel Ochoa, Ronald Criollo, Wenzhi Liao, Juan Cevallos-Cevallos, Rodrigo Castro, and Oswaldo Bayona "Improving the detection of cocoa bean fermentation-related changes using image fusion", Proc. SPIE 10198, Algorithms and Technologies for Multispectral, Hyperspectral, and Ultraspectral Imagery XXIII, 1019819 (5 May 2017); https://doi.org/10.1117/12.2262827
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CITATIONS
Cited by 2 scholarly publications.
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KEYWORDS
Image fusion

Image filtering

RGB color model

Reflectivity

Sensors

Principal component analysis

Data fusion

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