发布时间 : 星期一 文章面粉麸星和白度的图像检测方法的研究更新完毕开始阅读09c4c11b227916888486d725
摘要
摘要
随着计算机速度的不断提高，数字图像处理技术的发展越来越快。而基于数字图像处理的面粉麸星和白度的检测技术在国计民生中的应用也越来越广，提高面粉检测技术的速度与准确性显得越来越重要。面粉中麸星含量的多少及面粉的白度是评价面粉等级的重要指标。本文讲述了面粉麸星和白度的图像检测方法的研究。
麸星的识别和测量以及面粉白度的测定是建立在数字图像处理和模式识别相关理论基础上的。本文对图像灰度化、二值化、平滑滤波、纹理分析、边缘检测等多种数字图像处理技术进行了综合的比较研究，并参考模式识别的相关理论，提出了一种新的麸星快速识别和归一化的算法。 同时，本文还详细介绍的色度学的相关知识，并对面粉白度的测定和计算进行了完整的陈述。
关键词：麸星检测；图像处理； CCD；白度测量
Abstract
Abstract
With the improving constantly of speed of the computer，the development of Digital Image Process technology is faster and faster. The application in the national economy and the people’s livelihood of detection technique of wheat based on Digital Image Process is wider and wider too. The speed and accuracy of improving the detection technique of wheat seem more and more important. The number of bran specks contained in the flour is an import indicator to evaluate the rank of flour,
which reflects the pros and cons of wheat varieties. This article describes the method of the image detection of the whiteness of flour and bran star.
The recognition and measurement of bran specks and the whiteness of flour is based on Digital Image Process technology and the theory of Pattern Recognition. The paper also implement a comprehensive comparative study with a variety of digital image processing technology ,such as, the image gray-based, binarization, smoothing filtering，texture analysis, edge detection and so on. After the reference to the relevant pattern recognition theory, a new bran specks rapid identification and normalization algorithm is presented. Meanwhile, this paper also details the knowledge of the Colorimetry .The measurement and calculation of the flour’s whiteness is described in detail.
Key word: bran specks measure, image process, CCD, measurement of whiteness of flour
绪论
目录
摘要 Abstract 目录
第一章 绪论................................................. - 1 -
1.1本文的选题目的和背景 .......................................................................- 1 - 1.2面粉麸星检测技术的研究现状 ...........................................................- 3 - 第二章 数字图像处理技术基础知识............................. - 5 -
2.1 数字图像相关概念 ..............................................................................- 5 -
2.1.1数字图像 .....................................................................................- 5 - 2.1.2图像处理 .....................................................................................- 6 - 2.1.3图像识别 .....................................................................................- 7 - 2.1.4图像理解 .....................................................................................- 7 - 2.2图像的获取、显示与表示 ...................................................................- 7 -
2.2.1图像的获取 .................................................................................- 8 - 2.2.2图像显示 .....................................................................................- 8 - 2.2.3图像表示 .....................................................................................- 9 -
第三章 面粉麸星和白度图像检测的硬件设计及实现............. - 10 -
3.1 CCD检测原理与构成 ...................................................................... - 11 - 3.1万能数字摄像系统 SV-1300 ............................................................. - 11 -
3.1.1 SV-300的用途 .......................................................................... - 12 - 3.1.2 SV-300的特点 .......................................................................... - 12 - 3.1.3 SV-300的技术参数 .................................................................. - 12 - 3.2 ZOOM-650型立体显微镜 .................................................................. - 13 -
3.2.1 ZOOM-650型立体显微镜用途 ................................................ - 13 - 3.2.2 ZOOM-650型立体显微镜技术规格 ........................................ - 13 -
第四章 基于数字图像处理技术的面粉麸星和白度的检测.......... - 15 -
4.1色度学基本原理 ................................................................................ - 15 -
4.1.1颜色定量表示方法－色度坐标 .............................................. - 15 - 4.1.2 色度坐标的计算 ......................................................................- 20 - 4.1.3面粉样品图像的获取及处理 .................................................. - 22 - 4.2面粉麸星的识别 ................................................................................ - 22 -
4.2.1数字图像的灰度化 .................................................................. - 22 - 4.2.2数字图像的二值化 .................................................................. - 23 - 4.2.3数字图像的滤波 ...................................................................... - 24 -
绪论
4.2.4麸星的识别 ...............................................................................- 25 -
第五章 实验结果处理........................................ - 27 -
5.1面粉白度的计算 ................................................................................. - 27 -
5.1.1 面粉白度测定实验的数据记录 .............................................. - 27 - 5.1.2面粉白度测定实验的数据处理 .............................................. - 28 - 5.2 面粉麸星的归一化算法 ................................................................... - 30 - 5.3 误差分析 ........................................................................................... - 34 - 参考文献................................................... - 35 - 致谢....................................................... - 37 -