Abstract
The study concentrates on researching possibilities of using computer image analysis and neural modeling in order to assess selected quality discriminants of spray-dried chokeberry powder. The aim of the paper is the quality identification of chokeberry powders on account of their highest dying power, the highest bioactivity, as well as technologically satisfying looseness of the powder. The article presents neural models with vision techniques backed up by devices such as digital cameras, as well as an electron microscope. The reduction in size of input variables with PCA has an influence on improving the processes of learning data sets, thus increasing the effectiveness of identifying chokeberry fruit powders included in digital pictures, which is shown in the results of the conducted research. The effectiveness of image recognition is presented by classifying abilities, as well as low Root Mean Square Error (RMSE), for which the best results are achieved with a typology of network type Multi-Layer Perceptron (MLP). The selected networks type MLP are characterized by the highest degree of classification at 0.99 and RMSE at 0.11 at most at the same time.
Highlights
Chokeberry (Aronia melanocarpa L.) is a rich source of valuable nutrients, among other things, vitamins and polyphenols
The PCA analysis was made with a trading set characterized by a color space model with 41 input variables
The best color space model having an influence on the ability to recognize digital images turned out to be the model YCbCr
Summary
Chokeberry (Aronia melanocarpa L.) is a rich source of valuable nutrients, among other things, vitamins and polyphenols. It is characterized by a high content of antioxidants, which have a positive influence on improving eyesight as well as lower blood pressure [1,2] and lead to early inhibition of cancerogenic stages [3,4,5]. The basic antioxidants that can be found in chokeberry fruit are anthocyanins [6]. Anthocyanins are pigments, which give chokeberry fruit a characteristic dark color [7]. Color intensity depends on pH; when pH is low, the color is intensely red; when pH rises, the color changes into dark blue [8]. Chokeberry contains valuable tannins (tanning agents), which are responsible for its sensory characteristics, giving chokeberry fruit a very characteristic tart taste [9]
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