Fig. 3(a) shows the original contou

Fig. 3(a) shows the original contour of an oyster with 1305 data points obtained from the contour extraction method described previously. Fig. 3(b) shows a contour of 50 data points obtained by fixed interval sampling. The technique preserves a reasonable subset of the shape information, but it contains some redundant data points (data points on a straight line) that do not contribute to describing the overall shape and misses detail shape information. Fig. 3(c) shows the contour of 50 data points obtained using the curve evolution technique in Eq. (2). Only data points that are significant to describing the overall shape are retained.