Fusing spectral and textural information in near-infrared hyperspectral imaging to improve green tea classification modelling. (May 2019)

• Record Type: Journal Article
• Authors: Mishra, Puneet; Nordon, Alison; Mohd Asaari, Mohd Shahrimie; Lian, Guoping; Redfern, Sally
• Is Part Of: Journal of food engineering. Volume 249(2019)
• Page Start: 40
• Page End: 47
• Publication Date: 2019-05
• Subjects: Chemical imaging -- Texture -- Support vector machine (SVM) -- Grey level co-occurrence matrix (GLCM) -- Data fusion -- Green tea; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2019.01.009
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Hyperspectral imaging (HSI) can acquire data in two modes: imaging and spectroscopy, revealing the spatially-resolved spectral properties of materials. Traditional HSI processing in the close-range domain primarily focuses on the spectral information with minimal utilisation of the spatial information present in the data. The present work describes a methodology for utilising the spatial information present in HSI data to improve classification modelling over that achievable with spectral information alone. The methodology has been evaluated using near infrared (NIR) HSI data of sixteen green tea products from seven different countries. The methodology involves selecting and sharpening an image plane to enhance the textural details. The textural information is then extracted from the statistical properties of the grey level co-occurrence matrix (GLCM) of the sharpened image plane using a moving window operation. Finally, the textural properties are combined with the spectral information using one of the three different levels of data fusion, i.e. raw data level, feature level and decision level. Raw data-level fusion involved concatenating the spectral and textural data before performing the classification task. The feature-level fusion involved performing principal component analysis (PCA) on spectral and textural information and combining the PC scores obtained prior to performing classification. Decision-level fusion involved a majority voting scheme to enhance the final classification maps. All the classification tasks were performed using multi-class support vector machine (SVM) models. The results showed that combining the textural and spectral information during modelling resulted in improved classification of the sixteen green tea products compared to models built using spectral or textural information alone. Highlights: Green tea products were analysed by near infrared hyperspectral imaging. Textural information was extracted from the grey level co-occurrence matrix. Textural properties were fused with near-infrared spectral information. Data fusion improved the classification accuracy for green tea products.