Segmentation of bake images by a self-organising map

Abstract

A technique for segmentation of images of baked good is presented. The technique employs a SelfOrganising Map to identify the characteristic colour development curve (bake curve) for each product. Segmentation is based upon the colour information contained in the bake curve. The technique is trained with only positive exemplars of the product. 1 INTRODUCTION Quality assessment is an important aspect of baked good production. Techniques of manual assessment are prone to errors due to human factors. Previously, we have reported a system for colour baked goods inspection using a combination of the SelfOrganising Map (SOM) [2] and feed-forward neural networks to assess product quality in the manner of human experts but with improved performance [6, 7, 5, 4]. The present paper discusses the image segmentation capabilities of the SOM used in the first stage processing of this quality assessment system. 2 BAKING CURVES A key discovery of our work is the existence of the baking curve, a colo...