Microstructural analysis in foods of vegetal origin: An approach with convolutional neural networks [Análisis microestructural en alimentos de origen vegetal: Una aproximación con redes neuronales convolucionales]
dc.contributor.author | Castro, Wilson | |
dc.contributor.author | Yoshida, Hideaki | |
dc.contributor.author | Seguí Gil, Lucia | |
dc.contributor.author | Mayor López, Luis | |
dc.contributor.author | Oblitas Cruz, Jimy | |
dc.contributor.author | De la Torre Gomora, Miguel | |
dc.contributor.author | Avila George, Himer | |
dc.date.accessioned | 2021-06-21T03:49:08Z | |
dc.date.available | 2021-06-21T03:49:08Z | |
dc.date.issued | 2020-04-30 | |
dc.identifier.citation | Castro, W. ...[et al]. (2020). Microstructural analysis in foods of vegetal origin: An approach with convolutional neural networks [Análisis microestructural en alimentos de origen vegetal: Una aproximación con redes neuronales convolucionales]. 8th International Conference On Software Process Improvement (CIMPS), 1-5. https://doi.org/10.1109/CIMPS49236.2019.9082421 | es_PE |
dc.identifier.uri | https://hdl.handle.net/11537/26893 | |
dc.description | El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado. | es_PE |
dc.description.abstract | ABSTRACT The microstructure is a factor in the knowledge and prediction of properties in food and the associated changes during processing. The objective of this work was to evaluate the feasibility of using a convolution neural network (CNN) for the discrimination of structures in foods of vegetable origin. Micrographs of pumpkin were processed digitally to improve the detection of structures (cells and intercellular spaces). Later the found elements were classified in two sets, using a trained operator. The implementation made use of a pre-trained network AlexNet, performing cross-validation, and one hundred repetitions randomizing the information delivered to the training and validation processes. The statistics obtained were accuracy and F-measure. Therefore, the use of convolutional neural networks shows potential for the discrimination of structures in foods of vegetal origin. | es_PE |
dc.format | application/pdf | es_PE |
dc.language.iso | eng | es_PE |
dc.publisher | IEEE | es_PE |
dc.rights | info:eu-repo/semantics/openAccess | es_PE |
dc.rights | Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América | * |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/3.0/us/ | * |
dc.source | Universidad Privada del Norte | es_PE |
dc.source | Repositorio Institucional - UPN | es_PE |
dc.subject | Productos vegetales | es_PE |
dc.subject | Procesamiento de imágenes | es_PE |
dc.subject | Imágenes digitales | es_PE |
dc.subject | Industria alimentaria | es_PE |
dc.title | Microstructural analysis in foods of vegetal origin: An approach with convolutional neural networks [Análisis microestructural en alimentos de origen vegetal: Una aproximación con redes neuronales convolucionales] | es_PE |
dc.type | info:eu-repo/semantics/conferenceObject | es_PE |
dc.publisher.country | MX | es_PE |
dc.identifier.journal | 8th International Conference On Software Process Improvement (CIMPS) | es_PE |
dc.description.peer-review | Revisión por pares | es_PE |
dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#2.11.04 | es_PE |
dc.description.sede | Cajamarca | es_PE |
dc.identifier.doi | https://doi.org/10.1109/CIMPS49236.2019.9082421 |
Files in this item
Files | Size | Format | View |
---|---|---|---|
There are no files associated with this item. |