Nikolay Shopov
Raycho Ilarionov
ABSTRACT
In the current paper is proposed an approach for identification of yogurt according to its butter content, based on the methods for recognition of images with receiving of initial information by ultrasound. There are results presented from the made research regarding the ability for synthesis of symptoms for classification by means of discrete wavelet transformation. Classifiers are synthesized with the method "K-nearest-neighbors" (KNN) and are tested with independent control sample. It is realized a classification of yogurt with butter content 1, 2, 3, 3.6 and 5% with accuracy above 94%.
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Index Terms
- Non-contact ultrasound method for identification of yogurt according to its butter content
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