# Intelligent Alignment Monitoring Method for Tortilla Processing Based on Machine Vision
## 1 Introduction  
Noodles are a traditional staple of Chinese food. They are easy to make and eat. Traditional noodles are mainly made from wheat flour [1]. However, in recent years, the increased precision of wheat flour processing has resulted in more nutritional losses. Long-term consumption can lead to a nutritional imbalance in the body and is harmful to health. As people pay more attention to a healthy diet, it has become a consensus to eat more coarse grains. Corn is one of the most productive and nutritious coarse grains. The development of its edible value is of great significance for a healthy human diet and has attracted the attention of many scholars and food processing companies. At present, corn flour has become one of the research hotspots in corn staple food processing. However, due to the differences in protein composition and structure between corn flour and wheat protein, it is difficult to form a network structure during processing, and the viscoelasticity and flexibility are poor. As a result, the dough quality is poor, and the texture is coarse and unsuitable for processing and making noodles, which greatly limits the application of corn flour in tortilla processing. Among research advances in corn flour pretreatment to overcome the shortcomings of corn flour without gluten protein and to improve the suitability of corn flour for noodle products, corn flour is often pretreated. Commonly used treatments include raw material ultrafine, gelatinization, bio enzyme modification, and raw material puffing. [PERSON] et al. [2] performed ultrafine grinding of corn to study the effect of corn flour fineness on the quality of corn noodles. The results showed that the fineness of corn flour had a great influence on the quality of corn noodles. As the fineness of cornal increased, it became more delicate, its crushing rate decreased significantly, and its sensory score showed a sharp increase. Particle size affected the physicochemical properties of the corneal. As the average particle size of maize flour decreased, the straight-chain starch content of maize flour first decreased slightly and then stabilized [3], while the noodles made from maize flour with less straight-chain starch were of better quality [4]. [PERSON] et al. [5] investigated the application of the gelatinization process in the development of maize noodles by pregelatinizing the maize flour. The results showed that the gelatinization process could improve the quality of corn noodles. [PERSON] et al. [6] used yeast to ferment a corn-wheat flour mixture with the appropriate amount of gluten to produce corn-fermented noodles with good palatability, good elasticity, good toughness, moderately strong fermented flavor, and strong corn flavor. After the improvement in raw materials, but in the processing process, if the noodles are not aligned, there will be noodle breakage, serious cases appear to block the machine, burn the machine, or even start a factory fire, which greatly reduces the efficiency of noodle processing. However, few studies have been carried out on such problems as noodles. Therefore, we use a machine vision to monitor whether the noodles processing process is aligned. The structure of the monitoring system is shown in Figure 1.  
As shown in Figure 1, our detection system uses a dual camera. The camera is placed on top of the noodle processing; by collecting the position of each noodle, we go through the data and processing, and we have to reconstruct the noodle in 3D, after reconstruction we want to match it with the aligned noodle, here we use our alignment monitoring algorithm to see if each 3D angle is the same, and finally, if there is no alignment, we issue a warning. Our contributions are as follows:  
* We designed a binocular vision-based vision monitoring system that can easily monitor the alignment of noodles during the noodle processing;
* The article uses binocular vision cameras and inserts an SVM classifier in the subsequent algorithm, a stable and inexpensive architecture that is well-suited for noodle production.