Analysis & Numerical Simulation of Indian Food Image Classification Using Convolutional Neural Network

Recognition of Indian food can be assumed to be a fine-grained visual task owing to recognition property of various food classes. It is therefore important to provide an optimized approach to segmentation and classification for different applications based on food recognition. Food computation mainly utilizes a computer science approach which needs food data from various data outlets like real-time images, social flat-forms, food journaling, food datasets etc, for different modalities. In order to consider Indian food images for a number of applications we need a proper analysis of food images with state-of-art-techniques. The appropriate segmentation and classification methods are required to forecast the relevant and upgraded analysis. As accurate segmentation lead to proper recognition and identification, in essence we have considered segmentation of food items from images. Considering the basic convolution neural network (CNN) model, there are edge and shape constraints that influence the outcome of segmentation on the edge side. Approaches that can solve the problem of edges need to be developed; an edge-adaptive As we have solved the problem of food segmentation with CNN, we also have difficulty in classifying food, which has been an important area for various types of applications. Food analysis is the primary component of health-related applications and is needed in our day to day life. It has the proficiency to directly predict the score function from image pixels, input layer to produce the tensor outputs and convolution layer is used for self- learning kernel through back-propagation. In this method, feature extraction and Max-Pooling is considered with multiple layers, and outputs are obtained using softmax functionality. The proposed implementation tests 92.89% accuracy by considering some data from yummly dataset and by own prepared dataset. Consequently, it is seen that some more improvement is needed in food image classification. We therefore consider the segmented feature of EA-CNN and concatenated it with the feature of our custom Inception-V3 to provide an optimized classification. It enhances the capacity of important features for further classification process. In extension we have considered south Indian food classes, with our own collected food image dataset and got 96.27% accuracy. The obtained accuracy for the considered dataset is very well in comparison with our foregoing method and state-of-the-art techniques.

Hyperspectral Image Analysis of Food for Nutritional Intake

The primary object of this dissertation is to investigate the application of hyperspectral technology to accommodate for the growing demand in the automatic dietary assessment applications. Food intake is one of the main factors that contribute to human health. In other words, it is necessary to get information about the amount of nutrition and vitamins that a human body requires through a daily diet. Manual dietary assessments are time-consuming and are also not precise enough, especially when the information is used for the care and treatment of hospitalized patients. Moreover, the data must be analyzed by nutritional experts. Therefore, researchers have developed various semiautomatic or automatic dietary assessment systems; most of them are based on the conventional color images such as RGB. The main disadvantage of such systems is their inability to differentiate foods of similar color or same ingredients in various colors, or different forms such as cooked or mixed forms. Although adding features such as shape, size and texture improve the overall performance, they are sensitive to changes in the illumination, rotation, scale, etc. A balance between quality and quantity of features representation, and system efficiency must also be considered. Hyperspectral technology combines conventional imaging technology with spectroscopy in a three-dimensional data-cube to obtain both the spatial and spectral information of the objects. However, the high dimensionality of hyperspectral data in addition to the redundancy between spectral bands limits performance, especially in online or onboard data processing applications. Thus, various features selection/extraction are also used to select the optimal feature subsets. The results are promising and verify the feasibility of using hyperspectral technology in dietary assessment applications