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基于图像特征提取的英红九号发酵程度判断研究

张东滨 吴惠粦 冯雪松 杨文杰 钟林忆 陈艺 胡光华 刘庚强

现代农业装备2026,Vol.47Issue(3):128-134,7.
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现代农业装备2026,Vol.47Issue(3):128-134,7.DOI:10.3969/j.issn.1673-2154.2026.03.014

基于图像特征提取的英红九号发酵程度判断研究

Research on Assessing the Fermentation Degree of Yinghong No.9 Black Tea Based on Image Feature Extraction

张东滨 1吴惠粦 2冯雪松 3杨文杰 4钟林忆 1陈艺 1胡光华 2刘庚强2

作者信息

  • 1. 广东省现代农业装备研究院,广东 广州 510630||广州市健坤网络科技发展有限公司,广东 广州 510630
  • 2. 广东省现代农业装备研究院,广东 广州 510630
  • 3. 广州市健坤网络科技发展有限公司,广东 广州 510630
  • 4. 英德市龙润农业发展有限公司,广东 清远 511500
  • 折叠

摘要

Abstract

The fermentation degree of black tea directly affects its quality.Traditional assessment methods rely heavily on human experience,resulting in strong subjectivity and difficulty in standardization.To achieve objective and intelligent monitoring of the fermentation process for Yinghong No.9 black tea,this study proposed a method based on image feature extraction to quantify fermentation progress.Specifically,the fermentation degree was modeled as a continuous regression problem,introducing"fermentation degree"as a quantitative indicator that enabled the output of a continuous curve reflecting the dynamic changes during fermentation.High-resolution macro images of tea leaves were continuously captured throughout the fermentation process using a macro camera.Multi-dimensional color features were extracted from RGB,HSV,and Lab color spaces.Subsequently,multiple machine learning models—including Random Forest(RF),Gradient Boosting Regression Trees(GBRT),Support Vector Machine(SVM),and Artificial Neural Network(ANN)—were constructed to predict the fermentation degree of Yinghong No.9 black tea.Experimental results show that the ANN model achieved the best performance in testing and validation,with a coefficient of determination(R2)of 0.71 and a root mean square error(RMSE)of 0.17,outperforming other models and demonstrating strong generalization capability and application potential.This study provides an effective technical pathway for intelligent monitoring of black tea fermentation processes.

关键词

英红九号/红茶发酵/图像特征提取/机器学习/人工神经网络/发酵程度判断

Key words

Yinghong No.9/black tea fermentation/image feature extraction/machine learning/artificial neural network(ANN)/fermentation degree assessment

分类

轻工纺织

引用本文复制引用

张东滨,吴惠粦,冯雪松,杨文杰,钟林忆,陈艺,胡光华,刘庚强..基于图像特征提取的英红九号发酵程度判断研究[J].现代农业装备,2026,47(3):128-134,7.

基金项目

广东省2024年乡村振兴战略专项(粤财农[2024]28号) (粤财农[2024]28号)

现代农业装备

1673-2154

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