关键词: 蔗糖结晶, HSI颜色空间, 改进的大津法, 数学形态学, 孔洞填充, 噪声颗粒, 图像分割, ,

Abstract: Based on the characteristics of sucrose-crystallizing images in the sugar-boiling process，this article uses a method called color space conversion，which changes the images from RGB color space into HSI color space，and makes use of the relative independence of every components in the HSI color space and the color difference between crystal particles and syrup solution to segment the H component by the improved Otsu’s thresholding method，then many methods are used in the subsequent processing such as mathematical morphology opening operation，median filter，holes filled，noise removing process of particles，it removes non-holonomic particles which are close to the image border in the subsequent processing，eventually crystalline particles are segmented from the complexity of the image information.Experiments show that this method is effective and practical.

Key words: sucrose crystallization, HSI color space, improved Otsu method, mathematical morphology, holes filled, noise particles, image segmentation