Identification of Fish Freshness using Artificial Intelligence
Babiyola D.*
Dept. of Fisheries Engineering, College of Fisheries Engineering, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, Tamil Nadu (611 002), India
Mercy Amrita C.
Dept. of Fisheries Engineering, College of Fisheries Engineering, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, Tamil Nadu (611 002), India
Kamalakannan M.
Dept. of Basic Sciences, College of Fisheries Engineering, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, Tamil Nadu (611 002), India
Ragasudha R.
M.Tech (Fish Process Engineering), College of Fisheries Engineering, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, Tamil Nadu (611 002), India
DOI: NIL
Keywords: Artificial Neural Network (ANN), Chilling Process, Fish Freshness, Image Acquisitions
Abstract
Fish is the most perishable sea food and it has high economic value due to its taste and nutritional value. Nowadays, fish freshness is analyzed by physical examination test. Manual identification of fish freshness can source of false estimation and result to the probability of food poisoning. This paper deals with the classification of fish freshness based on image processing by using Artificial Neural Network (ANN). The fish eye image will be captured during its freshness stage to spoiled stage sequentially and it is stored by using chilling process. In Image acquisition, the eyes and gills of the fish image was captured under constant illumination. The images are processed and it is fed to Artificial Neural Network (ANN). Feed forward back propagation algorithm was used to train the artificial neural network in order to achieve the desired output.
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Reference
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