A methodology for sensor fusion design: application to fruit quality assessment
1999
Steinmetz, V. | Sevila, F. | Bellon-Maurel, V.
The non-destructive evaluation of food produce requires various sensors, which are more than a simple accumulation of independent sensors. Sensor fusion provides a collaborative approach with those sensors, in order to improve the quality assessment of the product and assure the consumer a high-quality produce. Sensor fusion has already been applied to fruit quality, but there is a lack of a general methodology for its design. A methodology in eight steps is proposed. This methodology has been tested and validated on various commodities, and two examples are described (melon, peach). These examples show the importance of sensor fusion as a multidisciplinary approach, and the difficulty in choosing the proper fusion technique. The proposed methodology turns out to be sufficiently general to be applicable to other food products.
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