Open AccessANALYSIS OF COLOR AND SPECTRAL CHARACTERISTICS OF HEN EGG YOLKS FROM DIFFERENT MANUFACTURERS
Author(s) -
Mariya Georgieva-Nikolova,
А. Genchev,
Zlatin Zlatev
Publication year - 2019
Publication title -
applied researches in technics, technologies and education
Language(s) - English
Resource type - Journals
eISSN - 1314-8796
pISSN - 1314-8788
DOI - 10.15547/artte.2019.02.005
Subject(s) - principal component analysis , pattern recognition (psychology) , support vector machine , linear discriminant analysis , artificial intelligence , kernel (algebra) , classifier (uml) , yolk , mathematics , biological system , computer science , biology , food science , combinatorics
In the present work an analysis of the separability of hen egg yolks from different manufacturers is made using image and spectral processing and analysis techniques. Apparent properties of three types of egg yolks were determined and a comparative analysis of these properties was made. Discriminant and SVM (Support vector machines) classifiers were used for classification. A general classification error with lower values is obtained with the b (Lab) color component. In the studies of the spectral characteristics of egg yolks from different manufacturers, the highest accuracy of separation of the target areas is obtained with the kernel SVM classifier combined with the kernel variant of the principal components. When using this classifier, general classification errors of up to 1% were obtained. The results confirm the hitherto known research in this area because the major part of the chicken egg yolk properties studied are visible properties that can be analyzed in the visible spectrum of the reflected light.