Effect of different combinations of size and shape parameters in the percentage error of classification of structural elements in vegetal tissue of the pumpkin Cucurbita pepo L. using probabilistic neural networks

Jimy Frank Oblitas-Cruz; Wilson Manuel Castro-Silupu; Luis Mayor-López

doi:10.17533/udea.redin.n78a04

Autores/as

Jimy Frank Oblitas-Cruz Universidad Privada del Norte https://orcid.org/0000-0001-7652-6672
Wilson Manuel Castro-Silupu Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas https://orcid.org/0000-0001-7286-1262
Luis Mayor-López Universidad Politécnica de Valencia

DOI:

https://doi.org/10.17533/udea.redin.n78a04

Palabras clave:

parámetros de tamaño y forma, redes neuronales probabilísticas, combinación

Resumen

Se procedió a determinar la combinación óptima de parámetros de tamaño y forma a fin de obtener la clasificación de elementos estructurales con el menor porcentaje de error. Para este efecto se procedió a utilizar secuencias lógicas y una serie de micrografías de tejido de Cucurbita pepo L.‘calabaza’ a partir de las cuales se determinaron y clasificaron manualmente los elementos estructurales en tres diferentes clases (células, espacios intercelulares y elementos no reconocibles). De cada elemento se determinaron ocho parámetros de tamaño y forma (área, diámetro equivalente, longitud eje mayor, longitud eje menor, perímetro, redondez, elongación, compactación), se elaboró una secuencia lógica para determinar la combinación de parámetros que generaba el menor error en la clasificación de los elementos microestructurales, mediante comparación con la clasificación manual y se determinó con este proceso que el mínimo porcentaje de error fue 12,7%, mediante el uso de los parámetros de eje mayor, eje menor, perímetro y redondez.

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Biografía del autor/a

Jimy Frank Oblitas-Cruz, Universidad Privada del Norte

Ingeniero Agroindustrial, Posgraduado en tecnología de alimentos y gestión de operaciones de producción, Director de la carrera de Ingeniería Industrial, Facultad de Ingeniería.

Wilson Manuel Castro-Silupu, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas

Ingeniero Agroindustrial, posgraduado en Ciencia e ingeniería de los alimentos, Facultad de Ingeniería y Ciencias Agrarias.

Luis Mayor-López, Universidad Politécnica de Valencia

Dr. En Tecnología de Alimentos. Instituto de Agroquímica y Tecnología de Alimentos.

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