Recognizing the ripeness of bananas using artificial neural network based on histogram approach / Nur Azam Ahmad

This paper presents about recognizing the ripeness of bananas using artificial neural network based on histogram approach. Neural networks are composed of simple elements operating in parallel. These elements are inspired by biological nervous systems. As in nature, the network function is determine...

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Main Author: Ahmad, Nur Azam
Format: Thesis
Language:English
Published: 2009
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Online Access:https://ir.uitm.edu.my/id/eprint/68989/1/68989.pdf
https://ir.uitm.edu.my/id/eprint/68989/
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Institution: Universiti Teknologi Mara
Language: English
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spelling my.uitm.ir.689892023-01-11T01:52:18Z https://ir.uitm.edu.my/id/eprint/68989/ Recognizing the ripeness of bananas using artificial neural network based on histogram approach / Nur Azam Ahmad Ahmad, Nur Azam Neural networks (Computer science). Data processing This paper presents about recognizing the ripeness of bananas using artificial neural network based on histogram approach. Neural networks are composed of simple elements operating in parallel. These elements are inspired by biological nervous systems. As in nature, the network function is determined largely by the connections between elements. Neural network were train to perform a particular function by adjusting the values of the connections between elements. Commonly neural networks are adjusted, or trained, so that a particular input leads to a specific target output. There, the network is adjusted, based on a comparison of the output and the target, until the network output matches the target. The main objective of this project is developing the technique to classify the ripeness of bananas into 3 categories, which is unripe, ripe and overripe systematically based on their histogram RGB value components. This system involved the process of collecting samples with different level of ripeness, image processing and image classification by using artificial neural network. Collecting bananas sample is done by using Microsoft NX6000 webcam with 2 mega pixels. Image processing stage involves procedure such as image resizing and RGB histogram. 32 samples were used as training for artificial neural network. In order to see whether the method mention above can classify the image correctly, another 28 images was used as testing. From the result obtained, it was shown that the artificial neural network can generally classify the ripeness of bananas. This is because it can classify up to 25 samples correctly out of 28 samples. Developing a program totally by using Matlab version 7.0 can help classification process successfully. 2009 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/68989/1/68989.pdf Recognizing the ripeness of bananas using artificial neural network based on histogram approach / Nur Azam Ahmad. (2009) Degree thesis, thesis, Universiti Teknologi MARA (UiTM).
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Neural networks (Computer science). Data processing
spellingShingle Neural networks (Computer science). Data processing
Ahmad, Nur Azam
Recognizing the ripeness of bananas using artificial neural network based on histogram approach / Nur Azam Ahmad
description This paper presents about recognizing the ripeness of bananas using artificial neural network based on histogram approach. Neural networks are composed of simple elements operating in parallel. These elements are inspired by biological nervous systems. As in nature, the network function is determined largely by the connections between elements. Neural network were train to perform a particular function by adjusting the values of the connections between elements. Commonly neural networks are adjusted, or trained, so that a particular input leads to a specific target output. There, the network is adjusted, based on a comparison of the output and the target, until the network output matches the target. The main objective of this project is developing the technique to classify the ripeness of bananas into 3 categories, which is unripe, ripe and overripe systematically based on their histogram RGB value components. This system involved the process of collecting samples with different level of ripeness, image processing and image classification by using artificial neural network. Collecting bananas sample is done by using Microsoft NX6000 webcam with 2 mega pixels. Image processing stage involves procedure such as image resizing and RGB histogram. 32 samples were used as training for artificial neural network. In order to see whether the method mention above can classify the image correctly, another 28 images was used as testing. From the result obtained, it was shown that the artificial neural network can generally classify the ripeness of bananas. This is because it can classify up to 25 samples correctly out of 28 samples. Developing a program totally by using Matlab version 7.0 can help classification process successfully.
format Thesis
author Ahmad, Nur Azam
author_facet Ahmad, Nur Azam
author_sort Ahmad, Nur Azam
title Recognizing the ripeness of bananas using artificial neural network based on histogram approach / Nur Azam Ahmad
title_short Recognizing the ripeness of bananas using artificial neural network based on histogram approach / Nur Azam Ahmad
title_full Recognizing the ripeness of bananas using artificial neural network based on histogram approach / Nur Azam Ahmad
title_fullStr Recognizing the ripeness of bananas using artificial neural network based on histogram approach / Nur Azam Ahmad
title_full_unstemmed Recognizing the ripeness of bananas using artificial neural network based on histogram approach / Nur Azam Ahmad
title_sort recognizing the ripeness of bananas using artificial neural network based on histogram approach / nur azam ahmad
publishDate 2009
url https://ir.uitm.edu.my/id/eprint/68989/1/68989.pdf
https://ir.uitm.edu.my/id/eprint/68989/
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