Selection of Food Identification System Features Using Convolutional Neural Network (CNN) Method

Purpose: The identification and selection of food to be consumed are critical in determining the health quality of human life. Our diet and the illnesses we develop are closely linked. Public awareness of the significance of food quality has increased due to the rising prevalence of degenerative diseases such as obesity, heart disease, type 2 diabetes, hypertension, and cancer. This study aims to develop a model for food identification and identify aspects that can aid in food identification.
Methods: This study employs the convolutional neural network (CNN) approach, which is used to identify food objects or images based on the detected features. The images of thirty-five different types of traditional, processed, and western foods were gathered as the study’s input data. The image data for each type of food was repeated 100 times to produce a total of 3500 images. Using the color, shape, and texture information, the food image is retrieved. The hue, saturation, and value (HSV) extraction method for color features, the Canny extraction method for shape features, and the gray level co-occurrence matrix (GLCM) method for texture features, in that sequence, were used to evaluate the data in addition to the CNN classification method.
Results: The simulation results show that the classification model’s accuracy and precision are 76% and 78%, respectively, when the CNN approach is used alone without the extraction method. The CNN classification model and HSV color extraction yielded an accuracy and precision of 51% and 55%, respectively. The CNN classification model with the Canny texture extraction method has an accuracy and precision of 20% and 20%, respectively, while the combined CNN and GLCM extraction methods have 67% and 69% success rates, respectively. According to the simulation results, the food classification and identification model that uses the CNN approach without the HSV, Canny, and GLCM feature extraction methods produces better results in terms of accuracy and precision model.
Novelty: This research has the potential to be used in a variety of food identification applications, such as food and nutrition service systems, as well as to improve product quality in the food and beverage industry.