Search results for: planar texture

Authors: S. S. Silva, S. M. A. Souza, C. F. P. Oliveira

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Brazil's agriculture is a major economic base in the country; in addition, family farming is directly responsible for the production of most agricultural products in Brazil, such as cassava. The number of studies on the use of cassava and its derivatives in the food industry has been increased, which is the basis of this study. Sought to develop a food that take advantage the products from farmers, adding value to these products and to study its effects as a replacement for wheat flour. For such elaborated a gluten-free cake – aiming to meet the needs of the celiac public – containing cassava flour, cane sugar, honey, egg, soya oil, coconut desiccated, baking powder and water. For evaluation of their characteristics technological, physicochemical and texture characterizations were done. Cake showed similar characteristics of cake made with wheat flour and growth and aeration of the dough. In sum up, marketing the product is viable, in that it has a typical overall appearance of cake made of wheat flour, meet the needs of celiac people and value the family farming.

Keywords: baking, cake, cassava flour, celiac disease

Procedia PDF Downloads 398

Authors: P. Saleh, G. Challita, R. Hazimeh, K. Khalil

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In this paper 3D FEM analysis was carried out on double lap bonded joint with composite adherents subjected to dynamic shear. The adherents are made of Carbon/Epoxy while the adhesive is epoxy Araldite 2031. The maximum average shear stress and the stress homogeneity in the adhesive layer were examined. Three fibers textures were considered: UD; 2.5D and 3D with same volume fiber then a parametric study based on changing the thickness and the type of fibers texture in 2.5D was accomplished. Moreover, adherents’ dissimilarity was also investigated. It was found that the main parameter influencing the behavior is the longitudinal stiffness of the adherents. An increase in the adherents’ longitudinal stiffness induces an increase in the maximum average shear stress in the adhesive layer and an improvement in the shear stress homogeneity within the joint. No remarkable improvement was observed for dissimilar adherents.

Keywords: adhesive, composite adherents, impact shear, finite element

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Authors: Chiun-C. R. Wang, I-Yu Chiu

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Drying is the most difficult and critical step to control in the dried salted noodles production. Microwave drying has the specific advantage of rapid and uniform heating due to the penetration of microwaves into the body of the product. Microwave-assisted facility offers a quick and energy saving method during food dehydration as compares to the conventional air-dried method for the noodle preparation. Recently, numerous studies in the rheological characteristics of pasta or spaghetti were carried out with microwave–assisted and conventional air driers and many agricultural products were dried successfully. There is very few research associated with the evaluation of physicochemical characteristics and cooking quality of microwave-assisted air dried salted noodles. The purposes of this study were to compare the difference between conventional air and microwave-assisted air drying method on the physicochemical properties and eating quality of rice bran noodles. Three different microwave power including 0.5 KW, 0.75 KW and 1.0 KW installing with 50℃ hot air were applied for dehydration of rice bran noodles in this study. Three proportion of rice bran ranging in 0-20% were incorporated into salted noodles processing. The appearance, optimum cooking time, cooking yield and losses, textural profiles analysis, and sensory evaluation of rice bran noodles were measured in this study. The results indicated that high power (1.0 KW) microwave facility caused partially burnt and porous on the surface of rice bran noodles. However, no significant difference of noodle was appeared on the surface of noodles between low power (0.5 KW) microwave-assisted salted noodles and control set. The optimum cooking time of noodles was decreased as higher power microwave was applied or higher proportion of rice bran was incorporated in the preparation of salted noodles. The higher proportion of rice bran (20%) or higher power of microwave-assisted dried noodles obtained the higher color intensity and the higher cooking losses as compared with conventional air dried noodles. Meanwhile, the higher power of microwave-assisted air dried noodles indicated the larger air cell inside the noodles and appeared little burnt stripe on the surface of noodles. The firmness of cooked rice bran noodles slightly decreased in the cooked noodles which were dried by high power microwave-assisted method. The shearing force, tensile strength, elasticity and texture profiles of cooked rice noodles decreased with the progress of the proportion of rice bran. The results of sensory evaluation indicated conventional dried noodles obtained the higher springiness, cohesiveness and overall acceptability of cooked noodles than high power (1.0 KW) microwave-assisted dried noodles. However, low power (0.5 KW) microwave-assisted dried noodles showed the comparable sensory attributes and acceptability with conventional dried noodles. Moreover, the sensory attributes including firmness, springiness, cohesiveness decreased, but stickiness increased with the increases of rice bran proportion in the salted noodles. These results inferred that incorporation of lower proportion of rice bran and lower power microwave-assisted dried noodles processing could produce faster cooking time and more acceptable quality of cooked noodles as compared to conventional dried noodles.

Keywords: white salted noodles, microwave-assisted air drying processing, cooking yield, appearance, texture profiles, scanning electrical microscopy, sensory evaluation

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Authors: Yao-Hong Tsai

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This paper presents a weighted approach to unconstrained iris recognition. Nowadays, commercial systems are usually characterized by strong acquisition constraints based on the subject’s cooperation. However, it is not always achievable for real scenarios in our daily life. Researchers have been focused on reducing these constraints and maintaining the performance of the system by new techniques at the same time. With large variation in the environment, there are two main improvements to develop the proposed iris recognition system. For solving extremely uneven lighting condition, statistic based illumination normalization is first used on eye region to increase the accuracy of iris feature. The detection of the iris image is based on Adaboost algorithm. Secondly, the weighted approach is designed by Gaussian functions according to the distance to the center of the iris. Furthermore, local binary pattern (LBP) histogram is then applied to texture classification with the weight. Experiment showed that the proposed system provided users a more flexible and feasible way to interact with the verification system through iris recognition.

Keywords: authentication, iris recognition, adaboost, local binary pattern

Procedia PDF Downloads 197

Authors: Mahnaz Manafi Dizaj Yekan, Mostafa Mazaheri Tehrani, Javad Hesari

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Physicochemical properties of Ultrafiltered White cheese analogues made with substituting 1/3 and 2/3 of the dairy fat with vegetable fat, margarine, were studied during ripening. Results showed replacement of milk fat by margarine made to more hardness and springiness in cheese samples and overcome to softening of texture as one of the main defects of UF white cheeses. Analysis of Fatty acids Profiles of samples fat by Gas Chromatography revealed cheese analogues samples had higher ratio of unsaturated to saturated fatty acids and can led to improve nutritional quality of product. Sensorial characteristics of analogue cheeses were similar to control samples with respect to color but better than control samples in stiffness, while overall acceptance of analogues with 1/3 fat replacement was similar to control cheeses and better than analogue cheeses with 2/3 fat replacement.

Keywords: analogue cheese, uf white cheese, margarine, stiffness, springiness, fatty acids profiles

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Authors: B. F. Muhammad, A. M. Abdulqadeer

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The current study determined the effect of fortification using Moringa (Moringa oleifera) Leaves Extract (MLE) at different inclusion levels (0, 6, 8, and 10% v/v) on physicochemical and sensory properties of fullfat (FFY) and lowfat (LFY) yoghurt. The results revealed significantly higher protein (p<0.01), fat (p<0.001) and pH in FFY compared to LFY. The MLE inclusion significantly (p<0.001) increased fat contents of the yoghurt types. The pH of LFY produced with 6% MLE was significantly the lowest (p<0.001). The concentration of Mg (21.0 mg/100g), Na (63.0 mg/100g), Ca (173.0 mg/100g), P (416.7 mg/100g), Cu (0.59 mg/100g), Co (0.30 mg/100g), Fe (1.13 mg/100g), and Mn (0.059 mg/100g) were significantly (p<0.001) higher in 10% MLE inclusion level for both FFY and LFY. Also, Mg, Na, Cu and Fe showed significant (p<0.001) negative correlation in fullfat and positive in lowfat yoghurt. The sensory assessment revealed that taste, flavour, colour, texture, and overall acceptability of yoghurt produced with 6% MLE (rated as liked very much) was significantly (p<0.001) better than that produced with 8 and 10% (rated liked slightly). It was concluded that fortification of FFY and LFY with 6% MLE produced acceptable yoghurt that has high nutritional value.

Keywords: moringa, fortification, yoghurt, bioactive compounds

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Authors: Yao-Hong Tsai

Abstract:

This paper presents an efficient fusion algorithm for iris images to generate stable feature for recognition in unconstrained environment. Recently, iris recognition systems are focused on real scenarios in our daily life without the subject’s cooperation. Under large variation in the environment, the objective of this paper is to combine information from multiple images of the same iris. The result of image fusion is a new image which is more stable for further iris recognition than each original noise iris image. A wavelet-based approach for multi-resolution image fusion is applied in the fusion process. The detection of the iris image is based on Adaboost algorithm and then local binary pattern (LBP) histogram is then applied to texture classification with the weighting scheme. Experiment showed that the generated features from the proposed fusion algorithm can improve the performance for verification system through iris recognition.

Keywords: image fusion, iris recognition, local binary pattern, wavelet

Procedia PDF Downloads 349

Authors: Zahra A. Barzegar, Maryam B. Golboo

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In this paper, the manner of obtaining hierarchies and privacy entry of traditional houses in providing a safe place in the city of Shiraz will be evaluated by qualitative–descriptive methods and 6 old houses are the case study. The houses of Shiraz, as the houses in other cities in Iran are a response to climate and physical features. The old part of Shiraz has a compressed and dense texture in which the houses are in narrow and tight alleys. In this regard, the principles of traditional house entrance design have been introduced. The results show that every house has a private entrance. Direction of the entry of most houses is toward the south and with a turn to the South-East side. Entrance to yard path in all the cases is not straight, and this had been done by using 90 degrees rotates of the corridor leading to the yard. Vestibule provides a private place for the house and entrance stairway to the rooftop is located inside it.

Keywords: entrance, components of entrance, hierarchy, frontage, Shiraz houses

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Authors: M. Samadzadeh Mahabadi, J. Shanbehzadeh

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This paper presents a hybrid digital image-watermarking scheme, which is robust against varieties of attacks and geometric distortions. The image content is represented by important feature points obtained by an image-texture-based adaptive Harris corner detector. These feature points are extracted from LL2 of 2-D discrete wavelet transform which are obtained by using the Harris-Laplacian detector. We calculate the Fourier transform of circular regions around these points. The amplitude of this transform is rotation invariant. The experimental results demonstrate the robustness of the proposed method against the geometric distortions and various common image processing operations such as JPEG compression, colour reduction, Gaussian filtering, median filtering, and rotation.

Keywords: digital watermarking, geometric distortions, geometrical attack, Harris Laplace, important feature points, rotation, scale invariant feature

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Authors: Prakash Kumar Nayak, Avinash Kumar, Uma Dash, Kalpana Rayaguru

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Soybean oil is one of the most widely consumed cooking oils, worldwide. Deep-fat frying of foods at higher temperatures adds unique flavour, golden brown colour and crispy texture to foods. But it brings in various changes like hydrolysis, oxidation, hydrogenation and thermal alteration to oil. The presence of Peroxide value (PV) is one of the most important factors affecting the quality of the deep-fat fried oil. Using bentonite as an adsorbent, the PV can be reduced, thereby improving the quality of the soybean oil. In this study, operating parameters like heating time of oil (10, 15, 20, 25 & 30 h), contact time ( 5, 10, 15, 20, 25 h) and concentration of adsorbent (0.25, 0.5, 0.75, 1.0 and 1.25 g/ 100 ml of oil) have been optimized by response surface methodology (RSM) considering percentage reduction of PV as a response. Adsorption data were analysed by fitting with Langmuir and Freundlich isotherm model. The results show that the Langmuir model shows the best fit compared to the Freundlich model. The adsorption process was also found to follow a pseudo-second-order kinetic model.

Keywords: bentonite, Langmuir isotherm, peroxide value, RSM, soybean oil

Procedia PDF Downloads 344

Authors: L. Yu, W. K. Li, S. K. Ong, A. Y. C. Nee

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In this paper, a scalable augmented reality framework for handheld devices is presented. The presented framework is enabled by using a server-client data communication structure, in which the search for tracking targets among a database of images is performed on the server-side while pixel-wise 3D tracking is performed on the client-side, which, in this case, is a handheld mobile device. Image search on the server-side adopts a residual-enhanced image descriptors representation that gives the framework a scalability property. The tracking algorithm on the client-side is based on a gravity-aligned feature descriptor which takes the advantage of a sensor-equipped mobile device and an optimized intensity-based image alignment approach that ensures the accuracy of 3D tracking. Automatic content streaming is achieved by using a key-frame selection algorithm, client working phase monitoring and standardized rules for content communication between the server and client. The recognition accuracy test performed on a standard dataset shows that the method adopted in the presented framework outperforms the Bag-of-Words (BoW) method that has been used in some of the previous systems. Experimental test conducted on a set of video sequences indicated the real-time performance of the tracking system with a frame rate at 15-30 frames per second. The presented framework is exposed to be functional in practical situations with a demonstration application on a campus walk-around.

Keywords: augmented reality framework, server-client model, vision-based tracking, image search

Procedia PDF Downloads 261

Authors: F. Halladj, H. Amellal, S. Benamara

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Current consumer trends go towards natural products defined as the products obtained by a traditional manufacturing method. Vinegar is one of those products marketed; it may be industrially obtained by a submerged (fast) or traditional (slow) processes. The latter exhibited a high quality because of its complex microbiological transformations (or two-stage fermentation) by the native must flora. Moreover, although that Acetic acid bacteria have traditionally been considered to play the leading role in vinegar production, some studies have recently highlighted that also yeasts metabolism can affect traditional vinegar chemical properties in a remarkable way. Thus, the aim of this study was to monitor a traditional slow process of vinegar as applied in the south of Algeria using date with hard texture (Degla-Beida variety) to isolate and identify the involved yeasts in order to select them as starter culture. Phenotypic and molecular analysis show that the non-Saccharomyces were the main yeasts species isolated throughout the alcoholic spontaneous fermentation and they included Hanseniaspora guilliermondii and Torulaspora delbrueckii.

Keywords: date vinegar, traditional production, yeasts, Phenotypic, Algeria

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Authors: Martha Ndeley, John Ikome

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In this paper, we expand the scope of constraint-directed techniques to deal with the case of transportation schedule with capacity restrictions where the scheduling problem includes alternative activities. That is, not only does the scheduling problem consist of determining when an activity is to be executed, but also determining which set of alternative activities is to be executed at all level of transportation from input to output. Such problems encompass both alternative resource problems and alternative process plan problems. We formulate a constraint-based representation of alternative activities to model problems containing such choices. We then extend existing constraint-directed scheduling heuristic commitment techniques and propagators to reason directly about the fact that an activity does not necessarily have to exist in a final transportation schedule without being completed. Tentative results show that an algorithm using a novel texture-based heuristic commitment technique propagators achieves the best overall performance of the techniques tested.

Keywords: production, transportation, scheduling, integrated

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Authors: Sokol Isaraj, Lorela Bendo

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Scars resulting from surgery, injury, or burns have a physical and psychological impact on the affected patient. Although a number of treatments are available, nano fat grafting is an effective treatment for scars. Nano fat is a liquid suspension rich in stem cells obtained by mechanical emulsification. Nano fat grafting was performed in 10 cases to correct rhytides, surgical scars, and post-burn scars between January 2022 and April 2022. Fat was aspirated from the lower abdomen or trochanteric region. After emulsification and filtration protocol, the resulting nano fat liquid was injected intradermally and subdermally. All patients filled out a questionnaire at three months post-treatment, which consisted of questions regarding the grade of improvement of skin and recommendation of the procedure. The clinical results were apparent between 2 and 3 weeks after the treatment. All patients confirmed an improvement in skin texture and quality. The most significant improvement was seen in pigmentation and pliability. No complications were reported. Nano fat seems to be a safe and effective treatment in scar treatment and skin rejuvenation.

Keywords: fat grafting, fat transfer, micro fat, nano fat

Procedia PDF Downloads 60

Authors: Misha Alexander, S. B. Waykar

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Visual Cryptography is a special unbreakable encryption technique that transforms the secret image into random noisy pixels. These shares are transmitted over the network and because of its noisy texture it attracts the hackers. To address this issue a Natural Visual Secret Sharing Scheme (NVSS) was introduced that uses natural shares either in digital or printed form to generate the noisy secret share. This scheme greatly reduces the transmission risk but causes distortion in the retrieved secret image through variation in settings and properties of digital devices used to capture the natural image during encryption / decryption phase. This paper proposes a new NVSS scheme that extracts the secret key from randomly selected unaltered multiple natural images. To further improve the security of the shares data hiding techniques such as Steganography and Alpha channel watermarking are proposed.

Keywords: decryption, encryption, natural visual secret sharing, natural images, noisy share, pixel swapping

Procedia PDF Downloads 385

Authors: Sokol Isaraj, Lorela Bendo

Abstract:

Scars resulting from surgery, injury, or burns have a physical and psychological impact on the affected patient. Although a number of treatments are available, nano fat grafting is an effective treatment for scars. Nano fat is a liquid suspension rich in stem cells obtained by mechanical emulsification. Nano fat grafting was performed in 10 cases to correct rhytides, surgical scars and post-burn scars between January 2022 and April 2022. Fat was aspirated from the lower abdomen or trochanteric region. After emulsification and filtration protocol, the resulting nano fat liquid was injected intradermally and subdermally. All patients filled out a questionnaire at 3 months post-treatment which consisted of questions regarding the grade of improvement of skin and recommendation of the procedure. The clinical results were apparent between 2 and 3 weeks after the treatment. All patients confirmed an improvement in skin texture and quality. The most significant improvement was seen in pigmentation and pliability. No complications were reported. Nano fat seems to be a safe and effective treatment for scar treatment and skin rejuvenation.

Keywords: fat grafting, fat transfer, microfat, nanofat

Procedia PDF Downloads 57

Authors: Mokali Veeresham

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In this work, the high-entropy alloy TaNbHfZrTi was processed at room temperature by each step novel reverse rolling up to a 90% reduction in thickness. The reverse rolled 90% samples subsequently used for annealing at 800°C and 1000°C temperatures for 1h to understand phase stability, microstructure, texture, and mechanical properties. The reverse rolled 90% condition contains BCC single-phase; upon annealing at 800°C temperature, the formation of secondary phase BCC-2 prevailed. The partial recrystallization and complete recrystallization microstructures were developed for annealed at 800°C and 1000°C temperatures, respectively. The reverse rolled condition, and 1000°C annealed temperature exhibit extraordinary room temperature tensile properties with high tensile strength (UTS) 1430MPa and 1556 MPa without compromising loss of ductility consists of an appreciable amount of 21% and 20% elongation, respectively.

Keywords: refractory high entropy alloys, reverse rolling, recrystallization, microstructure, tensile properties

Procedia PDF Downloads 123

Authors: Nafiseh Ebrahimi, Amir Jafari

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The study of humanoid character is of great interest to researchers in the field of robotics and biomechanics. One might want to know the forces and torques required to move a limb from an initial position to the desired destination position. Inverse dynamics is a helpful method to compute the force and torques for an articulated body limb. It enables us to know the joint torques required to rotate a link between two positions. Our goal in this study was to control a human-like articulated manipulator for a specific task of path tracking. For this purpose, the human arm was modeled with a three-link planar manipulator activated by Hill muscle model. Applying a proportional controller, values of force and torques applied to the joints were calculated by inverse dynamics, and then joints and muscle forces trajectories were computed and presented. To be more accurate to say, the kinematics of the muscle-joint space was formulated by which we defined the relationship between the muscle lengths and the geometry of the links and joints. Secondary, the kinematic of the links was introduced to calculate the position of the end-effector in terms of geometry. Then, we considered the modeling of Hill muscle dynamics, and after calculation of joint torques, finally, we applied them to the dynamics of the three-link manipulator obtained from the inverse dynamics to calculate the joint states, find and control the location of manipulator’s end-effector. The results show that the human arm model was successfully controlled to take the designated path of an ellipse precisely.

Keywords: arm manipulator, hill muscle model, six-muscle model, three-link lodel

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Authors: Xiyue Wen

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With the rapid development of the city, old communities in the city are facing a series of problems. On one hand, aging facilities, obsolete spatial patterns, aging populations arouse in the aging of the community. On the other hand, public space is reduced and is taking up by cars parking or facilities setting, which lead to the collapse of traditional life in the old communities. That is to say, modern amenities haven’t helped to reform the old community, but have leading to tedious and inefficient, when it is not accommodated in the traditional space. Exploring a way is imminent to the east the contradiction between modern living facilities and spatial patterns of traditional. We select a typical site-GeDa Community in Xi’an, built in 70-80s，and carry out a concept calling 'Raising Landscape', which enables a convenient and efficient space for parking, as well as a high-quality yard for activities. In addition, the design implements low cost, simple construction, resident participation, so that it can be spread in the same texture of urban space.

Keywords: old communities, renewal strategy, raising landscape, public space, parking space

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Authors: Wehandaka Pancapalaga

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This study aimed to analyze the water content, yield, fat content, protein content, viscosity, gel strength, pH, melting and organoleptic rabbit skin gelatin with acetic acid extraction levels are different. The materials used in this study were Rex rabbit skin male. Treatments that P1 = the extraction of acetic acid 2% (v / v); P2 = the extraction of acetic acid 3% (v / v); P3 = the extraction of acetic acid 4 % (v / v). P5 = the extraction of acetic acid 5% (v / v). The results showed that the greater the concentration of acetic acid as the extraction of rabbit skin can reduce the water content and fat content of rabbit skin gelatin but increase the protein content, viscosity, pH, gel strength, yield and melting point rabbit skin gelatin. texture, color and smell of gelatin rabbits there were no differences with cow skin gelatin. The results showed that the quality of rabbit skin gelatin accordance Indonesian National Standard (SNI). Conclusion 5% acetic acid extraction produces the best quality gelatin.

Keywords: gelatin, skin rabbit, acetic acid extraction, quality

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Authors: Sadaf Karkoodi, Hassan Karampour

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There is a growing interest in the construction industry towards hybrid systems. The hybrid systems use construction materials such as timber, steel, and concrete smartly, can be prefabricated, and are cost-effective and sustainable solutions to an industry targeting reduced carbon footprint. Moreover, in case of periodical shortage in timber resources, reusable and waste wood such as fibres can be used in the hybrid modules, which facilitates the circular economy. In this research, a hybrid frame is proposed and experimentally validated by introducing dried wood fibre products inside cold-formed steel square hollow sections without using any adhesives. As such, fibre-filled steel tubular (FFST) columns, beams, and 2D frames are manufactured and tested. The results show that the FFST columns have stiffness and strength 44% and 55% higher than cold-formed steel columns, respectively. The bearing strength of the FFST beams shows an increase of 39.5% compared to steel only. The flexural stiffness and strength of the FFST beams are 8.5% and 28% higher than the bare steel beams, respectively. The FFST frame depicted an 18.4% higher ultimate load capacity than the steel-only frame under a mid-point concentrated load. Moreover, the FFST beam-to-column bolted connection showed high ductile performance. The initial results and the proposed simple manufacturing process suggest that the proposed FFST concept can be upscaled and used in real structures.

Keywords: wood fibre, reusing wood, fibre-filled steel, hybrid construction

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Authors: Rashidah Ghazali, Herlina Abdul Rahim, Mashitah Shikh Maidin, Shafishuhaza Sahlan, Noramli Abdul Razak

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Sound exposure effects have been investigated by broadcasting a group of broilers with sound of Quran verses (Group B) whereas the other group is the control broilers (Group C). The growth rate comparisons in terms of weight and raw meat texture measured by shear force have been investigated. Twenty-seven broilers were randomly selected from each group on Day 24 and weight measurement was carried out every week till the harvest day (Day 39). Group B showed a higher mean weight on Day 24 (1.441±0.013 kg) than Group C. Significant difference in the weight on Day 39 existed for Group B compared to Group C (p< 0.05). However, there was no significant (p> 0.05) difference of shear force in the same muscles (breast and drumstick raw meat) of both groups but the shear force of the breast meat for Group B and C broilers was lower (p < 0.05) than that of their drumstick meat. Thus, broadcasting the sound of Quran verses in the coop can be applied to improve the growth rate of broilers for producing better quality poultry.

Keywords: broilers, sound, shear force, weight

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Authors: Mingchuan Zhou, Haitao Zhang, Hongfang Ma, Weiyong Ying

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Alumina supported PtSn catalysts with cylindrical particles were prepared and characterized by using low temperature N2 adsorption/desorption and X-ray diffraction. Low temperature N2 adsorption/desorption demonstrate that the tableting changed the texture properties of catalysts. XRD pattern indicate that the crystal structure of supports had no change after reaction. The performances over particles of PtSn/Al2O3 catalysts were investigated with regards to reaction temperature, pressure, and H2/AcOH mole ratio. After tableting, the conversion of acetic acid and selectivity of ethanol and acetyl acetate decreased. High reaction temperature and pressure can improve conversion of acetic acid. H2/AcOH mole ratio of 9.36 showed the best performance on acetic acid hydrogenation. High pressure had benefits for the selectivity of ethanol and other two parameters had no obvious effect on selectivity.  

Keywords: acetic acid hydrogenation, cylindrical particles, ethanol, PtSn

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Authors: Péter Sipos, Gerda Diósi, Mariann Móré, Zsófia Szigeti

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Several medical research found that the sodium is one of the main risk factor of high blood pressure and reason for different cardiovascular diseases, while sodium chloride is one of the most ancient food additives. As people consume much more sodium chloride as the recommended value several salt reduction programs started worldwide in the last years. The cereal products are the main source of sodium, and the bakery products are one of the main targets of these programs. In this paper we have evaluated the effects of different concentrations of sodium chloride on the alveo graphical and extensi graphical parameters of rye flours to determine whether it has the same strengthening effect on the dough texture as it was found in the case of wheat flours and these effects were compared to the effects of other salt forms. We found that while the strength of rye flours are similar to the ones of wheat flour, rye flours are much less extensible. The effects of salt concentrations are less significant on the rheological properties of rye flour than on the wheat flour and there is no significant difference between the effects of different salts.

Keywords: alveograph, extensigraph, rye flour, salt

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Authors: Mohammad Reza Ghaani, Niall English

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Hydrogen is looked upon as the next-generation clean-energy carrier; the search for an efficient material and method for storing hydrogen has been, and is, pursued relentlessly. Clathrate hydrates are inclusion compounds wherein guest gas molecules like hydrogen are trapped in a host water-lattice framework. These types of materials can be categorised as potentially attractive hosting environments for physical hydrogen storage (i.e., no chemical reaction upon storage). Non-equilibrium molecular dynamics (NEMD) simulations have been performed to investigate thermal-driven break-up of propane-hydrate interfaces with liquid water at 270-300 K, with the propane hydrate containing either one or no hydrogen molecule in each of its small cavities. In addition, two types of hydrate-surface water-lattice molecular termination were adopted, at the hydrate edge with water: a 001-direct surface cleavage and one with completed cages. The geometric hydrate-ice-liquid distinction criteria of Báez and Clancy were employed to distinguish between the hydrate, ice lattices, and liquid-phase. Consequently, the melting temperatures of interface were estimated, and dissociation rates were observed to be strongly dependent on temperature, with higher dissociation rates at larger over-temperatures vis-à-vis melting. The different hydrate-edge terminations for the hydrate-water interface led to statistically-significant differences in the observed melting point and dissociation profile: it was found that the clathrate with the planar interface melts at around 280 K, whilst the melting temperature of the cage-completed interface was determined to be circa 270 K.

Keywords: hydrogen storage, clathrate hydrate, molecular dynamics, thermal dissociation

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Authors: Supaporn Wimonchailerk

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This research aims to study how to design and create the media to promote Thai cuisine. The study used qualitative research methods by using in-depth interview 3 key informants who have experienced in the production of food or cooking shows in television programs with an aspect of acknowledging Thai foods. The results showed that visual presentation is divided into four categories. First, the light meals should be presented in details via the close-up camera with lighting to make the food look more delicious. Then the curry presentation should be arranged a clear and crisp light focus on a colorful curry paste. Besides the vision of hot steam floating from the plate and a view of curry spread on steamed rice can call great attentions. Third, delivering good appearances of the fried or spicy foods, the images must allow the audiences to see the shine of the coat covering the texture of the food and the colorful of the ingredients. Fourth, the presentation of sweets is recommended to focus on details of food design, composition, and layout.

Keywords: media production, television, promote, Thai cuisine

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Authors: Mohd Zamri Osman, Mohd Aizaini Maarof, Mohd Foad Rohani

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Human skin detection recognized as the primary step in most of the applications such as face detection, illicit image filtering, hand recognition and video surveillance. The performance of any skin detection applications greatly relies on the two components: feature extraction and classification method. Skin color is the most vital information used for skin detection purpose. However, color feature alone sometimes could not handle images with having same color distribution with skin color. A color feature of pixel-based does not eliminate the skin-like color due to the intensity of skin and skin-like color fall under the same distribution. Hence, the statistical color analysis will be exploited such mean and standard deviation as an additional feature to increase the reliability of skin detector. In this paper, we studied the effectiveness of statistical color feature for human skin detection. Furthermore, the paper analyzed the integrated color and texture using eight classifiers with three color spaces of RGB, YCbCr, and HSV. The experimental results show that the integrating statistical feature using Random Forest classifier achieved a significant performance with an F1-score 0.969.

Keywords: color space, neural network, random forest, skin detection, statistical feature

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Authors: Moreno Liso Lourdes

Abstract:

The industrial design protects the appearance of part or all of a product resulting from the features of, in particular, the lines, contours, colors, shape, texture or materials of the product itself or its ornamentation. The industrial property offers a different answer depending on the characteristics of the shape object of protection possible, including the trademark and industrial design. There are certain cases where the trademark right invalidate the exclusive right of the industrial design. This can occur in the following situations: 1st) collected as a sign design and trademarked; and 2nd) you want to trademark and protected as a form design (either registered or unregistered). You can either get a trade mark or design right in the same sign or form, provided it meets the legal definition of brand and design and meets the requirements imposed for the protection of each of them, even able to produce an overlap of protection. However, this double protection does not have many advantages. It is, therefore, necessary to choose the best form of legal protection according to the most adequate ratios. The diversity of rights that can use the creator of an industrial design to protect your job requires you to make a proper selection to prevent others, especially their competitors, taking advantage of the exclusivity that guarantees the law. It is necessary to choose between defending the interests of the parties through a judicial or extrajudicial procedure when the conflict arises. In this paper, we opted for the defense through mediation.

Keywords: industrial design, ADR, Law, EUIPO

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Authors: Haiqiang Song, Huiqing Liu

Abstract:

The Doseo basin in Chad, Central Africa is one of the most important oil and gas blocks in the world. However, the low degree of oil and gas exploration and the lack of relevant geological data restrict the understanding and resource evaluation of the basin. To further develop the Doseo basin efficiently, it is urgent to deeply analyze the source rock characteristics and hydrocarbon generation potential of the Doseo basin. Based on seismic and drilling data in recent years, this paper systematically evaluates the geochemical characteristics of source rocks and their generated oils in Doseo Basin, explores the development, distribution, and evolution characteristics of source rocks, and evaluates the exploration potential of Doseo Basin according to the hydrocarbon enrichment law. The results show that the Lower Cretaceous Baliemian and Apudian source rocks in Doseo Basin are well developed, with high organic matter abundance (average TOC≥3%) and good organic matter types (type I~II), which are the main development layers of source rocks, but the organic matter maturity is generally low (Ro of the drilled source rocks is mainly between 0.4%~0.8%). The planar structure also shows that the main hydrocarbon accumulation mode in Doseo sag is the forward tectonic reservoirs such as near source anticlines and faulted noses. Finally, it is estimated that the accumulative resources of the main source rocks in the Doseo Basin are about 4.33× 108T in Apudite and Balim terrace layers. The results of this study will help guide the next step of oil and gas exploration, which is expected to drive the next step of oil and gas development.

Keywords: Doseo basin, lower cretaceous, source rock characteristics, developmental characteristics, hydrocarbon generation potential

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Authors: Emi̇ne Yuksel, Murat Kiliç, Onur Ülker

Abstract:

Although minimalism has been coming into being in the field of interior design for a long time, it also brought a wide range of reaction. The more simple and feeling of emptiness usage of minimalism in space and furniture design has been found extremely boring so far, as a reaction to minimalism, a movement of maximalism was emerged. Thus more extravagant, splendid, magnificent and comfortable design approach was substituted by the greatest, largest and the extreme. Thus, the philosophy of “less is bore” of minimalism was replaced by “less is more” giving rise to a new interpretation in the field of interior design. While maximalism reminded us the Victorian, Rococo, Arts and Crafts and Neoclassic styles in interior design, it drew attention to the furniture designs that covered all areas of space all in one. In this study, we search the effect of maximalist approach which was born as a reaction to minimalism in furniture. Firstly, it is explained how did the maximalism emerge and its philosophy, a literature investigation was scanned and investigated. As a research method, it is concerned with the investigation of studies undertaken by the pioneers of interior space designers and architects. The findings of this study have been evaluated in the conclusion section.

Keywords: furniture design, maximalism, minimalism, texture

Procedia PDF Downloads 292