The Imaging Methods for Classifying Crispiness of Freeze-Dried Durian using Fuzzy Logic

Authors: Sitthichon Kanitthakun, Pinit Kumhom, Kosin Chamnongthai

Abstract:

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.

Keywords: Durian, crispiness, freeze drying, pore, fuzzy logic.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1332848

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