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研究生:林雨潔
論文名稱:自助餐菜色辨識分類之研究
論文名稱(外文):A study of buffet dishes Classification
指導教授:蔡俊明博士葉榮木博士
學位類別:碩士
校院名稱:臺北市立教育大學
系所名稱:資訊科學系碩士班
學門:工程學門
學類:電資工程學類
論文種類:學術論文
論文出版年:2013
畢業學年度:101
語文別:中文
中文關鍵詞:自助餐GaborPCA尺度不變轉換特徵SVMLiblinearSIFTPCA-SIFTSURF
外文關鍵詞:the buffet dishesGaborPCAscale-invariant feature transformSVMLiblinearSIFTPCA-SIFTSURF
相關次數:
  • 被引用被引用:2
  • 點閱點閱:1351
  • 評分評分:
  • 下載下載:64
  • 收藏至我的研究室書目清單書目收藏:1
隨著時代的進步,視障人士的輔具也更加多元化,但是在食物方面之研究仍有許多不足之處,在目前的研究中,大都是辨識菜單上食物的名稱,但是在許多場合,食物沒有菜單,例如自助餐,視障者要吃自助餐,除非有人幫忙,否則根本不知眼前的菜色為何。
此研究是要發展一輔助視障者辨識自助餐菜色之系統,此系統採取監督式學習法,首先,先從圖片中取出顏色特徵(Hue),利用Libsvm分類器做大分類,將分類好之大分類自助餐菜色,再用紋理特徵做前處理(Gabor和Canny),和尺度不變轉換特徵(SIFT、PCA-SIFT和SURF)做組合抽取有效的描述子,其中Gabor特徵利用主成分分析(PCA)對特徵降維,取出比較有效和比較明顯的特徵。最後,利用Liblinear分類器作自助餐菜色分類,將結果輸出,由實驗結果顯示,使用Canny+SURF特徵的準確度最好。
致謝....I
摘要....II
Abstract....III
目次....IV
圖目錄....VI
表目錄....VII
第一章 緒論....1
1-1 研究背景和動機....1
1-2 研究目的....2
1-3 系統描述與假設....3
1-4 論文架構....4
第二章 相關研究....5
2-1 特徵抽取....5
2-1-1 顏色特徵....5
2-1-1-1 RGB色彩空間....5
2-1-1-2 HSV色彩空間....6
2-1-2 紋理特徵....7
2-1-2-1 Gabor....8
2-1-2-2 Canny....10
2-1-3 尺度不變轉換特徵....11
2-1-3-1 Scale-Invariant Feature Transform....11
2-1-3-2 PCA-SIFT....14
2-1-3-3 Speeded Up Robust Features....16
2-1-3-4 SIFT、PCA-SIFT以及SURF的比較....21
2-2 特徵降維....22
2-3 分類方法....24
第三章 研究方法....25
3-1 顏色特徵....28
3-1-1 RGB Histogram....28
3-1-2 Hue Histogram....30
3-2 紋理特徵與尺度不變轉換特徵....31
3-2-1 紋理特徵....31
3-2-1-1 Gabor....31
3-2-1-2 Canny....32
3-2-2 尺度不變轉換特徵....33
3-2-2-1 Scale-Invariant Feature Transform....33
3-2-2-2 PCA-SIFT....36
3-2-2-3 Speeded Up Robust Features....36
3-3 分類器....37
3-3-1 Support Vector Machine....37
3-3-2 Liblinear....38
第四章 實驗結果....39
4-1第一次分類....45
4-1-1 RGB與Hue比較....45
4-1-2 Hue顏色分類....46
4-2 第二次分類....49
4-3 實驗結果分析與比較....52
第五章 結論與未來工作....54
參考文獻....55


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