Bean Split Ratio for Dry Bean Canning Quality and Variety Analysis
This work addresses the need for automated quality assessment in dry bean canning, which is incremental as it introduces new measures but builds on existing research on cooking and genotype effects.
The paper tackled the problem of automatically quantifying and characterizing splits in canned beans by proposing Bean Split Ratio (BSR) and Bean Split Histogram (BSH) measures, and developed a pixel-wise segmentation method to estimate these from images, applying them to assess canning quality and explore heritability in a bean dataset.
Splits on canned beans appear in the process of preparation and canning. Researchers are studying how they are influenced by cooking environment and genotype. However, there is no existing method to automatically quantify or to characterize the severity of splits. To solve this, we propose two measures: the Bean Split Ratio (BSR) that quantifies the overall severity of splits, and the Bean Split Histogram (BSH) that characterizes the size distribution of splits. We create a pixel-wise segmentation method to automatically estimate these measures from images. We also present a bean dataset of recombinant inbred lines of two genotypes, use the BSR and BSH to assess canning quality, and explore heritability of these properties.