Image-based Analysis for Characterization of Chicken Nugget Quality
Abstract: Appearance, colors
and adhesion characteristics of chicken nugget are important to customer
satisfaction and buying decision. These characteristics are generally inspected
by hu-man, thus, the inspectors might incorrectly judge. In addition, the
results are not quantitatively recorded for further analysis and improvement.
Therefore, this study focuses on constructing a measurement instrument for
detecting the qualities of chicken nugget, then gage repeatability and
reproducibility (GR&R) study is used to ensure that the instrument is
capable of dis-tinguishing nugget differences. Since, there are eleven
characteristics of chicken nugget are analyzed. The principal component
analysis is applied to reduce the number of characteristics from eleven
dimensions to only four dimensions. The experiments and data analysis show that
the dimension reduction is useful for rapidly detect the abnormality of nuggets
and finally help practitioners to improve the process.
Keywords: Chicken nugget
quality, gage repeatability and reproducibility, image-based analysis,
principal component analysis
Author: Chumpol Yuangyai,
Piyaphorn Matvises, Udom Janjarassuk
Journal Code: jptindustrigg130013
