%0 Journal Article
	%A Sitthichon Kanitthakun and  Pinit Kumhom and  Kosin Chamnongthai
	%D 2007
	%J International Journal of Computer and Information Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 1, 2007
	%T The Imaging Methods for Classifying Crispiness of Freeze-Dried Durian using Fuzzy Logic
	%U https://publications.waset.org/pdf/6915
	%V 1
	%X In quality control of freeze-dried durian, crispiness is
a key quality index of the product. Generally, crispy testing has to be
done by a destructive method. A nondestructive testing of the
crispiness is required because the samples can be reused for other
kinds of testing. This paper proposed a crispiness classification
method of freeze-dried durians using fuzzy logic for decision
making. The physical changes of a freeze-dried durian include the
pores appearing in the images. Three physical features including (1)
the diameters of pores, (2) the ratio of the pore area and the
remaining area, and (3) the distribution of the pores are considered to
contribute to the crispiness. The fuzzy logic is applied for making the
decision. The experimental results comparing with food expert
opinion showed that the accuracy of the proposed classification
method is 83.33 percent.
	%P 18 - 21