Oyster
Shell Shape Analysis |
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An overview of the oyster
industry in the U. S. with emphasis in Virginia
shows oyster grading occurs at harvest, wholesale
and processing markets. Currently whole oysters,
also called shellstock, are graded manually by
screening and sorting based on diameter or weight.
The majority of oysters harvested for the
processing industry are divided into three to four
main grades: small, medium, large, and selects. We
have developed a shape analysis method for an
automatic oyster grading system. The system first
detects and removes poor quality oysters such as
banana shape, broken shell, and irregular shapes.
Good quality oysters move further into grades of
small, medium and large. The contours of the
oysters are extracted for shape analysis. The
savings produced from reducing labor, increasing
accuracy in size, grade and count and providing
real time accurate data for accounting and billing
would contribute to the profit of the oysters
industry.
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Collaborators:
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Dr.
Guangming Xiong, Beijing Institute of Technology,
Beijing, China
Dr. Guang
Hua Chang, Youngstown State Univresity
Mr.
Robert Lane, Virginia Tech
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Graduate Students:
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Xiaoqian Xu, Lianche Li, and Pengcheng Zhan
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Publications:
- G.M. Xiong, D.J. Lee,
K.R. Moon, and R.M. Lane, “Shape Similarity
Measure Using Turn Angle Cross-correlation for
Oyster Quality Evaluation,“ Journal of Food
Engineering, vol. 100/1, p. 178-186, September
2010.
- G.H. Chang, G.J. Kerns,
D.J. Lee, and G.L. Stanek, ”Calibration
Experiments for a Computer Vision Oyster Volume
Estimation System”, Journal of Statistics
Education, vol. 17/2, 20 pages, July 2009.
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D.J.
Lee, X. Xu, R.M. Lane, and P. Zhan,
“Shape Analysis for an Automatic Oyster
Grading System”, SPIE Optics East, Two
and Three-Dimensional Vision Systems for
Inspection, Control, and Metrology II, vol.
5606-05, p. 27-36, Philadelphia, PA, USA,
October 25-28, 2004.
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