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DOI: 10.14569/SpecialIssue.2011.010317
PDF

Face Recognition Using Bacteria Foraging Optimization-Based Selected Features

Author 1: Rasleen Jakhar
Author 2: Navdeep Kaur
Author 3: Ramandeep Singh

International Journal of Advanced Computer Science and Applications(IJACSA), Special Issue on Artificial Intelligence, 2011.

  • Abstract and Keywords
  • How to Cite this Article
  • {} BibTeX Source

Abstract: Feature selection (FS) is a global optimization problem in machine learning, which reduces the number of features, removes irrelevant, noisy and redundant data, and results in acceptable recognition accuracy. This paper presents a novel feature selection algorithm based on Bacteria Foraging Optimization (BFO). The algorithm is applied to coefficients extracted by discrete cosine transforms (DCT). Evolution is driven by a fitness function defined in terms of maximizing the class separation (scatter index). Performance is evaluated using the ORL face database.

Keywords: Face Recognition; Bacteria Foraging Optimization; DCT; Feature Selection.

Rasleen Jakhar, Navdeep Kaur and Ramandeep Singh, “Face Recognition Using Bacteria Foraging Optimization-Based Selected Features” International Journal of Advanced Computer Science and Applications(IJACSA), Special Issue on Artificial Intelligence, 2011. http://dx.doi.org/10.14569/SpecialIssue.2011.010317

@article{Jakhar2011,
title = {Face Recognition Using Bacteria Foraging Optimization-Based Selected Features},
journal = {International Journal of Advanced Computer Science and Applications(IJACSA), Special Issue on Artificial Intelligence}
doi = {10.14569/SpecialIssue.2011.010317},
url = {http://dx.doi.org/10.14569/SpecialIssue.2011.010317},
year = {2011},
publisher = {The Science and Information Organization},
volume = {1},
number = {3},
author = {Rasleen Jakhar and Navdeep Kaur and Ramandeep Singh},
}



Copyright Statement: This is an open access article licensed under a Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution, and reproduction in any medium, even commercially as long as the original work is properly cited.

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