Patent ID: 11900584
Assignee: SHANDONG UNIVERSITY OF TECHNOLOGY
Field: Computer technology (Electrical engineering)
Classification: CPC G  Y | IPC G

Claim 3:
4. The method for judging freshness of cultured fish product based on eye image recognition according to claim 1, wherein a method for obtaining the first non-plumpness of the eye area is:
taking a ratio between the distance from the each pixel in the first data category to the eye center point of the each gray scale change sequence and the boundary distance of the each gray scale change sequence as a reference weight of the each pixel; weighting and summing the gray scale difference of the each pixel in the first data category, and taking an obtained result as the first non-plumpness of the each gray scale change sequence; and taking a cumulative sum of the first non-plumpness of the each gray scale change sequence in the eye area as the first non-plumpness in the eye area.