面粉麸星和白度的图像检测方法的研究

摘要摘要随着计算机速度的不断提高，数字图像处理技术的发展越来越快。而基于数字图像处理的面粉麸星和白度的检测技术在国计民生中的应用也越来越广，提高面粉检测技术的速度与准确性显得越来越重要。面粉中麸星含量的多少及面粉的白度是评价面粉等级的重要指标。本文讲述了面粉麸星和白度的图像检测方法的研究。麸星的识别和测量以及面粉白度的测定是建立在数字图像处理和模式识别相关理论基础上的。本文对图像灰度化、二值化、平滑滤波、纹理分析、边缘检测等多种数字图像处理技术进行了综合的比较研究，并参考模式识别的相关理论，提出了一种新的麸星快速识别和归一化的算法。同时，本文还详细介绍的色度学的相关知识，并对面粉白度的测定和计算进行了完整的陈述。关键词：麸星检测；图像处理；CCD；白度测量AbstractAbstractWiththeimprovingconstantlyofspeedofthecomputer，thedevelopmentofDigitalImageProcesstechnologyisfasterandfaster.Theapplicationinthenationaleconomyandthepeople’slivelihoodofdetectiontechniqueofwheatbasedonDigitalImageProcessiswiderandwidertoo.Thespeedandaccuracyofimprovingthedetectiontechniqueofwheatseemmoreandmoreimportant.Thenumberofbranspeckscontainedintheflourisanimportindicatortoevaluatetherankofflour,whichreflectstheprosandconsofwheatvarieties.Thisarticledescribesthemethodoftheimagedetectionofthewhitenessofflourandbranstar.TherecognitionandmeasurementofbranspecksandthewhitenessofflourisbasedonDigitalImageProcesstechnologyandthetheoryofPatternRecognition.Thepaperalsoimplementacomprehensivecomparativestudywithavarietyofdigitalimageprocessingtechnology,suchas,theimagegray-based,binarization,smoothingfiltering，textureanalysis,edgedetectionandsoon.Afterthereferencetotherelevantpatternrecognitiontheory,anewbranspecksrapididentificationandnormalizationalgorithmispresented.Meanwhile,thispaperalsodetailstheknowledgeoftheColorimetry.Themeasurementandcalculationoftheflour’swhitenessisdescribedindetail.Keyword:branspecksmeasure,imageprocess,CCD,measurementofwhitenessofflour绪论目录摘要Abstract目录第一章绪论.................................................-1-1.1本文的选题目的和背景.......................................................................-1-1.2面粉麸星检测技术的研究现状...........................................................-3-第二章数字图像处理技术基础知识.............................-5-2.1数字图像相关概念..............................................................................-5-2.1.1数字图像.....................................................................................-5-2.1.2图像处理.....................................................................................-6-2.1.3图像识别.....................................................................................-7-2.1.4图像理解.....................................................................................-7-2.2图像的获取、显示与表示...................................................................-7-2.2.1图像的获取.................................................................................-8-2.2.2图像显示.....................................................................................-8-2.2.3图像表示.....................................................................................-9-第三章面粉麸星和白度图像检测的硬件设计及实现.............-10-3.1CCD检测原理与构成......................................................................-11-3.1万能数字摄像系统SV-1300.............................................................-11-3.1.1SV-300的用途..........................................................................-12-3.1.2SV-300的特点..........................................................................-12-3.1.3SV-300的技术参数..................................................................-12-3.2ZOOM-650型立体显微镜..................................................................-13-3.2.1ZOOM-650型立体显微镜用途................................................-13-3.2.2ZOOM-650型立体显微镜技术规格........................................-13-第四章基于数字图像处理技术的面粉麸星和白度的检测..........-15-4.1色度学基本原理................................................................................-15-4.1.1颜色定量表示方法－色度坐标..............................................-15-4.1.2色度坐标的计算......................................................................-20-4.1.3面粉样品图像的获取及处理..................................................-22-4.2面粉麸星的识别................................................................................-22-4.2.1数字图像的灰度化..................................................................-22-4.2.2数字图像的二值化..................................................................-23-4.2.3数字图像的滤波......................................................................-24-绪论4.2.4麸星的识别...............................................................................-25-第五章实验结果处理........................................-27-5.1面粉白度的计算.................................................................................-27-5.1.1面粉白度测定实验的数据记录..............................................-27-5.1.2面粉白度测定实验的数据处理..............................................-28-5.2面粉麸星的归一化算法...................................................................-30-5.3误差分析...........................................................................................-34-参考文献...................................................-35-致谢.......................................................-37-绪论-1-第一章绪论1.1本文的选题目的和背景改革开放三十年来，人们的生活水平逐渐提高，特别是进入21世纪以后，随着中国经济的迅猛发展，人们的生活水平更是有了质的飞跃。当前人们不再追求吃什么更贵，而是追求吃什么更营养、更健康。在中国，尤其是在北方，面食是非常重要的主食，几乎是每个家庭平均三餐中必有一餐的主食是面食。因此，当下人们十分关注各种面粉的质量，高质量的面粉食品逐渐成为人们餐桌上必不可少的食物，而如何判定面粉的质量逐渐成为研究人员感兴趣的课题。目前，用来评价面粉质量