Submitted:
22 January 2024
Posted:
22 January 2024
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Abstract
Keywords:
1. Introduction
2. Materials and Methods
2.1. Dataset
2.2. Image Pre-Processing
- (1)
- Image Resizing: The first step involves resizing the image dimensions to a uniform size in order to maximize computational efficiency in later processing stages. In order to maintain image integrity, all acquired images in this study were reduced to 200 × 200 pixels.
- (2)
- Noise Reduction: To minimize the effects of picture noise and flaws, Gaussian blur, a popular noise reduction method, was used. A 5x5 kernel size Gaussian filter was used to smooth the images without losing important features.
- (3)
- Gray-scale Conversion: The images were converted from RGB to gray-scale in order to simplify and improve the following feature extraction procedures. By lowering the dimension of the data, this modification reduces the computing load while maintaining the structural and textural details that are crucial for classifying banknotes.
2.3. GLCM Features


2.4. Color Histogram
2.5. Learning Vector Quantization
- Initialization of Reference Vectors: Initially, the reference vectors are initialized, often randomly or based on specific criteria, to represent different classes in the input space.
- Training Process: The training process involves iteratively presenting input samples to the LVQ network. During training, the network adjusts the reference vectors based on a learning rate and a competitive learning mechanism. The reference vectors that are closer to the input samples get adjusted more, aligning themselves to better represent the input data distribution.
- Classification: After training, the LVQ network can classify new, unseen samples by assigning them to the class represented by the closest reference vector.
3. Results
3.1. Testing Scenarios
3.2. Analysis of Testing Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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| Distance/Degree | 0° | 45° | 90° | 135° |
|---|---|---|---|---|
| 1 | 83.20% | 84.00% | 82.44% | 84.30% |
| 2 | 85.4% | 84.30% | 82% | 84% |
| Distance/Degree | 0° | 45° | 90° | 135° |
|---|---|---|---|---|
| 1 | 93% | 93.42% | 94.87% | 94% |
| 2 | 94.83% | 94% | 94.67% | 94.8% |
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