The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques
Open Access
Abstract
This article describes chemical and physical parameters, including their role in the storage, trade, and processing of potatoes, as well as their nutritional properties and health benefits resulting from their consumption. An analysis of the share of losses occurring during the production process is presented. The methods and applications used in recent years to estimate the physical and chemical parameters of potatoes during their storage and processing, which determine the quality of potatoes, are presented. The potential of the technologies used to classify the quality of potatoes, mechanical and ultrasonic, and image processing and analysis using vision systems, as well as their use in applications with artificial intelligence, are discussed.Keywords
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