A preliminary evaluation of a low-cost multispectral sensor for non-destructive evaluation of olive fruits’ fat content
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http://hdl.handle.net/2183/31461
A non ser que se indique outra cousa, a licenza do ítem descríbese como Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
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A preliminary evaluation of a low-cost multispectral sensor for non-destructive evaluation of olive fruits’ fat contentAutor(es)
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2022Cita bibliográfica
Aquino A., Noguera M., Millan B., Mejías A., Ponce J.M., Andújar J.M. (2022) A preliminary evaluation of a low-cost multispectral sensor for non-destructive evaluation of olive fruits’ fat content. XLIII Jornadas de Automática: libro de actas, pp.475-478.
Resumo
[Abstract] This study presents a preliminary evaluation of a low-cost multispectral device for the non-destructive assessment of olive fruits’ fat content. The developed device integrates a multispectral sensor, with a spectral response of 18 channels falling in a range from 410 to 940 nm, a calibrated light source, and a programmable board, in a ‘gun’-shaped device whose trigger activates sample reading. The device was used to measure 50 intact olive samples, which were subsequently chemically analysed to determine their actual fat content. Then, the multispectral readings from the 18 channels were used as input variables to train a neural network, using the actual fat content registers as reference data. The measured results, in terms of root-mean-square-error and coefficient of determination, shows promising capabilities of the developed low-cost device in the prediction of fat content of intact olives, what stands up for further development and experimentation.
Palabras chave
Precision agriculture
Multispectral data modelling
Low-cost multispectral device
Multispectral data modelling
Low-cost multispectral device
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Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es
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978-84-9749-841-8