Search results for: texture evaluation

Authors: Chantana Insra

Abstract:

The research “Buddha Images in Mudras Representing Days of a Week: Tactile Texture Design for the Blind” aims to provide original tactile format to institutions for the blind, as supplementary textbooks, to accumulate Buddhist knowledge, so that it could be extracurricular learning. The research studied on 33 students with both total and partial blindness, the latter with the ability to read Braille’s signs, of elementary 4 – 6, who are pursuing their studies on the second semester of the academic year 2013 at Bangkok School for the Blind. The researcher opted samples specifically, studied data acquired from both documents and fieldworks. Those methods must be related to the blind, tactile format production, and Buddha images in mudras representing days of a week. Afterwards, the formats will be analyzed and designed so that there would be 8 format pictures of Buddha images in mudras representing days of the week. Experts will next evaluate the media and try out.

Keywords: blind, tactile texture, Thai Buddha images, Mudras, texture design

Procedia PDF Downloads 328

Authors: Pramod K. Prabhakar, Prem P. Srivastav

Abstract:

Rohu (Labeo rohita) is an Indian major carp and highly relished freshwater food for its unique flavor, texture, and culinary properties. It is highly perishable and, spoilage occurs as a result of series of complicated biochemical changes brought about by enzymes which are the function of time and storage temperature also. The influence of storage temperature (5, 0, and -5 °C) on colour and texture of fish were studied during 14 days storage period in order to analyze kinetics of colour and textural changes. The rate of total colour change was most noticeable at the highest storage temperature (5°C), and these changes were well described by the first order reaction. Texture is an important variable of quality of the fish and is increasing concern to aquaculture industries. Textural parameters such as hardness, toughness and stiffness were evaluated on a texture analyzer for the different day of stored fish. The significant reduction (P ≤ 0.05) in hardness was observed after 2nd, 4th and 8th day for the fish stored at 5, 0, and -5 °C respectively. The textural changes of fish during storage followed a first order kinetic model and fitted well with this model (R2 > 0.95). However, the textural data with respect to time was also fitted to modified Maxwell model and found to be good fit with R2 value ranges from 0.96 to 0.98. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius type equation. This fitted model may be used for the determination of shelf life of Rohu Rohu (Labeo rohita) Fish.

Keywords: first order kinetics, biochemical changes, Maxwell model, colour, texture, Arrhenius type equation

Procedia PDF Downloads 198

Authors: Nunyong Fuengkajornfung, Pattama Hirunyophat, Tidarat Sanphom

Abstract:

The objectives of this research were: To study of the recipe standard of Thai steamed dumpling, to study the ratio of modified starch in Thai steamed dumpling, to study chemical elements analyzing and Escherichia coli in Thai steamed dumpling. The experimental processes were designed in two stages as follows: To study the recipe standard of Thai steamed dumpling and to study the ratio of rice flour: modify starch by three levels 90:10, 73:30, and 50:50. The evaluation test used 9 Points Hedonic Scale method by the sensory evaluation test such as color, smell, taste, texture and overall liking. An experimental by Randomized Complete Block Design (RCBD). The statistics used in data analyses were means, standard deviation, one-way ANOVA and Duncan’s New Multiple Range Test. Regression equation, at a statistically significant level of .05. The results showed that the recipe standard was studied from three recipes by the sensory evaluation test such as color, odor, taste, spicy, texture and total acceptance. The result showed that the recipe standard of second was suitably to development. The ratio of rice flour: modified starch had 3 levels 90:10, 73:30, and 50:50 which the process condition of 50:50 had well scores (like moderately to like very much; used 9 Points Hedonic Scale method for the sensory test). Chemical elements analyzing, it showed that moisture 58.63%, fat 5.45%, protein 4.35%, carbohydrate 30.45%, and Ash 1.12%. The Escherichia coli is not found in lab testing.

Keywords: Thai snack in Rattanakosin era, Thai steamed dumpling, modify starch, recipe standard

Procedia PDF Downloads 298

Authors: Harsha B. R., K. S. Anil Kumar

Abstract:

A profile was dug at the University of Agricultural Sciences, Bangalore, where grapes were intensively cultivated for 25 years on the dimension of 1.5 × 1.5 × 1.5 m. Demarcation was done on the basis of texture, structure, colour, and the details like depth, texture, colour, consistency, rock fragments, presence of mottles, and structure were recorded and studied according to standard performa of soil profile description. Horizons noticed were Ap, Bt1, Bt2, Bt3, Bt4C, Bt5C and BC with respective depths of 0-13, 13-37, 37-60, 60-78, 78-104, 104-130 and 130-151+ cm. The reddish-brown colour was noticed in Ap, Bt1, and Bt2 horizons. The sub-angular blocky structure was observed in all the layers with slightly acid in reaction. Clear and abrupt smooth boundaries were present between two respective layers with clayey texture in all the horizons except the Ap horizon, which was clay loam in texture. Variegated soil colours and iron concretions were observed in Bt4, Bt5, and BC horizons. Clay skins were observed in Bt and BC horizons. Soils were of highly friable consistency for grapes cultivation.

Keywords: soil morphology, horizons, clay skins, consistency, vineyards

Procedia PDF Downloads 100

Authors: S. Rustagi, N. S. Sodhi, B. Dhillon, T. Kaur

Abstract:

The objective of this study was to check whether there is any relationship between electromyographic (EMG) and textural parameters during food texture evaluation. In this study, a total of eighteen mastication variables were measured for entire mastication, per chew mastication and three different stages of mastication (viz. early, middle and late) by EMG for five different foods using eight human subjects. Cluster analysis was used to reduce the number of mastication variables from 18 to 5, so that principal component analysis (PCA) could be applied on them. The PCA further resulted in two meaningful principal components. The principal component scores for each food were measured and correlated with five textural parameters (viz. hardness, cohesiveness, chewiness, gumminess and adhesiveness). Correlation coefficients were found to be statistically significant (p < 0.10) for cohesiveness and adhesiveness while if we reduce the significance level (p < 0.20) then chewiness also showed correlation with mastication parameters.

Keywords: electromyography, mastication, sensory, texture

Procedia PDF Downloads 311

Authors: Yebeen Ji, Jimin Yun, Kwonhoo Kim

Abstract:

Magnesium alloys were limited for industrial applications due to having a limited slip system and high plastic anisotropy. It has been known that specific textures were formed during processing (rolling, etc.), and These textures cause poor formability. To solve these problems, many researchers have studied controlling texture by adding rare-earth elements. However, the high cost limits their use; therefore, alternatives are needed to replace them. Although Pb addition doesn’t directly improve magnesium properties, it has been known to suppress the diffusion of other alloying elements and reduce grain boundary energy. These characteristics are similar to the additions of rare-earth elements, and a similar texture behavior is expected as well. However, there is insufficient research on this. Therefore, this study investigates the behavior of texture and microstructure development after adding Pb to magnesium. This study compared and analyzed AZ61 alloy and Mg-15wt%Pb alloy to determine the effect of adding solute elements. The alloy was hot rolled and annealed to form a single phase and initial texture. Afterward, the specimen was set to contraction and elongate parallel to the rolling surface and the rolling direction and then subjected to high-temperature plane strain compression under the conditions of 723K and 0.05/s. Microstructural analysis and texture measurements were performed by SEM-EBSD. The peak stress in the true strain-stress curve after compression was higher in AZ61, but the shape of the flow curve was similar for both alloys. For both alloys, continuous dynamic recrystallization was confirmed to occur during the compression process. The basal texture developed parallel to the compressed surface, and the pole density was lower in the Mg-15wt%Pb alloy. It is confirmed that this change in behavior is because the orientation distribution of recrystallized grains has a more random orientation compared to the parent grains when Pb is added.

Keywords: Mg, texture, Pb, DRX

Procedia PDF Downloads 24

Authors: A. Kouadri-Henni, L. Barrallier

Abstract:

The objective of the study was to characterize the properties of a magnesium alloy welded by friction stir welding (FSW). The results led to a better understanding of the relationship between this process, the microstructure and anisotropic properties of alloy materials. Welding principally leads to a large reduction in grain size in welded zones due to the phenomenon of dynamic recrystallization. The most remarkable observation was that crystallographic textures changed from a base metal with one texture in two zones: the thermo-mechanically affected and stir welded zones. The latter zone has the peculiarity of possessing a marked texture with two components on the basal plane and the pyramidal plane. These characteristics disappeared in the TMAZ, which had only one component following the basal plane. These modifications have been explained by the nature of the plastic deformation in these zones, which occurs at a moderate temperature in the TMAZ and high temperature in the SWZ. In the same time, we compared this evolution with the nature and the level of the residual stresses obtained by X-ray diffraction.

Keywords: texture christallography, residual stresses, FSW process

Procedia PDF Downloads 345

Authors: Aamina B. Hudaa, Rehana Akhtera, Massarat Hassana, Mir Monisab

Abstract:

Mutton nuggets produced with the addition of apple pomace at the levels of 0% (Control), 5% (Treatment 1), 10% (Treatment 2), and 15% (Treatment 3) were evaluated for emulsion stability, cooking yield, pH, proximate composition, texture analysis and sensory properties. Apple pomace addition resulted in significantly higher (p ≤ 0.05) emulsion stability and cooking yield of treatments in comparison to control and pH values were significantly higher (p ≤ 0.05) for the control as compared to treatments. Among the treatments, the product with 15% apple pomace had significantly (p ≤ 0.05) highest moisture content, and protein, ash and fat contents were significantly (p ≤ 0.05) higher in control than treatment groups. Crude fiber content of control was found significantly (p ≤ 0.05) lower in comparison to nuggets formulated with 5%, 10% and 15% apple pomace and was found to increase significantly (p ≤ 0.05) with the increasing levels of apple pomace. Hardness of the products significantly (p ≤ 0.05) decreased with addition of apple pomace, whereas springiness, cohesiveness, chewiness and gumminess showed a non-significant (p ≥ 0.05) decrease with the levels of apple pomace. Sensory evaluation showed significant (p ≤ 0.05) reduction in texture, flavour and overall acceptability scores of treatment products; however the scores were in the range of acceptability and T-1 showed better acceptability among apple pomace incorporated treatments.

Keywords: Mutton nuggets, apple pomace, textural properties, sensory evaluation

Procedia PDF Downloads 291

Authors: Jimin Yun, Yebeen Ji, Kwonhoo Kim

Abstract:

Magnesium and Mg-Ag system alloys are known to be promising biomaterials due to their high specific strengths and biocompatibility. Because the limited numbers of slip systems were activated in the HCP structure at room temperature, their formability was low. To solve these problems, much research about the improvement of room-temperature formability has been studied, but the microstructure development behaviors of Mg-Ag alloys were still limited. Therefore, this study was conducted to investigate the texture development behaviors of Mg-Ag alloy during high-temperature plane strain deformation. The Ag content of the Mg-Ag alloy used in this study was 3.0, 5.0, and 9.0 wt%. Hot rolling was performed at a temperature of 673K with a reduction ratio of 25%, and these specimens were annealed for 1H at 773K, followed by water quenching at room temperature. High-temperature plane strain deformation was performed under temperatures of 623K and 723K, with strain rates from 0.1/s to 0.05/s and strain from -0.4 to –1.0. As a result, it showed a microstructure and texture similar to the AZ61 alloy, which had been studied previously. It was confirmed that the basal texture became stronger with increasing strains at high-temperature plane strain deformation.

Keywords: Mg-Ag, texture, microstructure development behavior, AZ61

Procedia PDF Downloads 27

Authors: Farshid Hajati, Soheila Gheisari, Ali Cheraghian, Yongsheng Gao

Abstract:

This paper presents a new Surface Geodesic Derivative Pattern (SGDP) for matching textured deformable 3D surfaces. SGDP encodes micro-pattern features based on local surface higher-order derivative variation. It extracts local information by encoding various distinctive textural relationships contained in a geodesic neighborhood, hence fusing texture and range information of a surface at the data level. Geodesic texture rings are encoded into local patterns for similarity measurement between non-rigid 3D surfaces. The performance of the proposed method is evaluated extensively on the Bosphorus and FRGC v2 face databases. Compared to existing benchmarks, experimental results show the effectiveness and superiority of combining the texture and 3D shape data at the earliest level in recognizing typical deformable faces under expression, illumination, and pose variations.

Keywords: 3D face recognition, pose, expression, surface matching, texture

Procedia PDF Downloads 347

Authors: Namita Mittal, Himakshi Shekhawat, Ankit Vidyarthi

Abstract:

In medical research study, doctors and radiologists face lot of complexities in analysing the brain tumors in Magnetic Resonance (MR) images. Brain tumor detection is difficult due to amorphous tumor shape and overlapping of similar tissues in nearby region. So, radiologists require one such clinically viable solution which helps in automatic segmentation of tumor inside brain MR image. Initially, segmentation methods were used to detect tumor, by dividing the image into segments but causes loss of information. In this paper, a hybrid method is proposed which detect Region of Interest (ROI) on the basis of difference in intensity values and texture values of tumor region using nearby tissues with Gradient Vector Flow (GVF) technique in the identification of ROI. Proposed approach uses both intensity and texture values for identification of abnormal section of the brain MR images. Experimental results show that proposed method outperforms GVF method without any loss of information.

Keywords: brain tumor, GVF, intensity, MR images, segmentation, texture

Procedia PDF Downloads 402

Authors: Elina Brahma Hazarika, Jeuti Basumatary, Deepanka Saikia, Jaydeep Das, Micky Moni D'mary, Fungkha Basumatary

Abstract:

This study includes development of two varieties of biscuits incorporated with: the seeds of Jack fruit (Artocarpus heterophyllus), which post-consumption of it’s pulp, is discarded as a waste, and Cassava (Manihot esculenta) tubers.The jack fruit seeds and cassava were first ground into flour and its proximate and physiochemical properties were studied. The biscuits that were developed incorporating them had 50% wheat flour and 50% jackfruit seed flour and 50% cassava flours as the major composition, apart from the other general ingredients use in making biscuits. Various trials of compositions were made for baking to get the overall desirable acceptability in biscuits through sensory evaluation. Finally, the best composition of ingredients was selected to make the biscuits, and hence studies were done accordingly to compare it with the properties of their respective raw flours. The results showed that the proximate composition of the biscuits fared better than that of their respective flours: There was a decrease in the Moisture content of both Jackfruit Seed Biscuits and Cassava Biscuits to 4.5% and 6.7% than that of their respective raw flours (8 and 12%). Post-baking, there is increase in the percentages of ash, protein, and fibre contents in both Jackfruit Seed Biscuits and Cassava Biscuits; the values being 3% and 3.8%, 13.2% and 3.3%, and 3.2 and 4.1% respectively. Also the total carbohydrate content in Jackfruit Seed Biscuits and Cassava Biscuits were 66.7% and 71.7% respectively. Their sensory evaluation and texture study also yielded a clear review that they have an overall good acceptability.

Keywords: baking, proximate, sensory, texture

Procedia PDF Downloads 279

Authors: Andre Peres Ramos, Franklin Cesar Flores

Abstract:

Colorization is the process of add colors to a monochromatic image or video. Usually, the process involves to segment the image in regions of interest and then apply colors to each one, for videos, this process is repeated for each frame, which makes it a tedious and time-consuming job. We propose a new assisted method for video colorization; the user only has to colorize one frame, and then the colors are propagated to following frames. The user can intervene at any time to correct eventual errors in color assignment. The method consists of to extract intensity and texture descriptors from the frames and then perform a feature matching to determine the best color for each segment. To reduce computation time and give a better spatial coherence we narrow the area of search and give weights for each feature to emphasize texture descriptors. To give a more natural result, we use an optimization algorithm to make the color propagation. Experimental results in several image sequences, compared to others existing methods, demonstrates that the proposed method perform a better colorization with less time and user interference.

Keywords: colorization, feature matching, texture descriptors, video segmentation

Procedia PDF Downloads 140

Authors: Khaled Harrar, Rachid Jennane

Abstract:

The purpose of this study is the discrimination of 28 postmenopausal with osteoporotic femoral fractures from an age-matched control group of 28 women using texture analysis based on fractals. Two pre-processing approaches are applied on radiographic images; these techniques are compared to highlight the choice of the pre-processing method. Furthermore, the values of the fractal dimension are compared to those of the fractal signature in terms of the classification of the two populations. In a second analysis, the BMD measure at proximal femur was compared to the fractal analysis, the latter, which is a non-invasive technique, allowed a better discrimination; the results confirm that the fractal analysis of texture on calcaneus radiographs is able to discriminate osteoporotic patients with femoral fracture from controls. This discrimination was efficient compared to that obtained by BMD alone. It was also present in comparing subgroups with overlapping values of BMD.

Keywords: osteoporosis, fractal dimension, fractal signature, bone mineral density

Procedia PDF Downloads 395

Authors: S. Sushma, S. Balasubramanian, K. C. Latha

Abstract:

The mammographic image of breast cancer compressed and synthesized to get co-efficient values which will be converted (5x5) matrix to get ROI image where we get the highest value of effected region and with the same ideology the technique has been extended to differentiate between Calcification and normal cell image using mean value derived from 5x5 matrix values

Keywords: texture analysis, mammographic image, partitioned gray scale co-oocurance matrix, co-efficient

Procedia PDF Downloads 500

Authors: Olakunle Moses Makanjuola, Adebola Ajayi

Abstract:

Noodles are made from unleavened dough, rolled flat and cut into shapes. The instant noodle market is growing fast in Asian countries and is gaining popularity in the western market. This project reports on the proximate functional and sensory evaluation of different brands of instant noodles in Nigeria. The comparisons were based on proximate functional and sensory evaluation of the product. The result obtained from the proximate analysis showed that sample QHR has the highest moisture content, sample BMG has the highest protein content, sample CPO has the highest fat content, sample. The obtained result from the functional properties showed that sample BMG (Dangote noodles) had the highest volume increase after cooking due to its high swelling capacity, high water absorption capacity and high hydration capacity. Sample sensory analysis of the noodles showed that all the samples are of significant difference (at P < 0.05) in terms of colour, texture, and aroma but there is no significant difference in terms of taste and overall acceptability. Sample QHR (Indomie noodles) is the most preferred by the panelists.

Keywords: proximate, functional, sensory evaluation, noodles

Procedia PDF Downloads 216

Authors: Li Zhou, Yanmei Fang

Abstract:

With current technology, images and videos can be obtained more easily than ever. It is so easy to manipulate these digital multimedia information when obtained, and that the content or source of the image and video could be easily tampered. In this paper, we propose to identify the image and video frame by the texture-based approach, e.g. Markov Transition Probability (MTP), which is in space domain, DCT domain and DWT domain, respectively. In the experiment, image and video frame database is constructed, and is used to train and test the classifier Support Vector Machine (SVM). Experiment results show that the texture-based approach has good performance. In order to verify the experiment result, and testify the universality and robustness of algorithm, we build a random testing dataset, the random testing result is in keeping with above experiment.

Keywords: multimedia forensics, video frame, LBP, MTP, SVM

Procedia PDF Downloads 400

Authors: Hasan Eskin, Gizem Özmen, A. Nazmi Çeler

Abstract:

When we examine the home textile development process, it follows a parallel line with the other textile products especially in the garment fabrics in terms of raw materials, production technologies and pattern characteristics. As a result, the expectations of people regarding textile, comfort, pattern (texture) and color properties are increasing. One of the places where comfort is most sought after is bath, pool, sea and baths. In addition to the material and technique that make up the physical structure in woven fabrics, color has an impressive importance with its strong effects. Color is the most prominent element in the fabric, and the color and texture are visually reinforcing. Evaluation of color in fabric is a personal phenomenon. Factors that determine color determination in fabric are the amount of color used, color ratio and its relationship with other colors. In this project; Considering the effect of color dimensions on human, we are talking about the crystallized colored towel that we developed in terms of comfort and texture properties. The basis of the effect created in the towel; It is formed by bending the yarn from its own special blend and the harmonious appearance of the natural crystallized rainbow colors with the pattern effect it determines on the warp yarns by using the weft yarns in the weaving. In addition, by using different weaving techniques and colors, alternatives can be created and personalized patterns can be created. One side of the towel determines the properties related to color, while the pile part determines the comfort characteristics with its soft touch and water absorbency.

Keywords: color effect, comfort, towel, weaving technique

Procedia PDF Downloads 127

Authors: Maria Terezinha Santos Leite Neta, Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Rafael Donizete Dutra Sandes, Raquel Anne Ribeiro Dos Santos, Narendra Narain

Abstract:

Mango is one of the most consumed and appreciated fruits in the world, mainly due to its peculiar and characteristic aroma. Since the fruit is perishable, it requires conservation methods to prolong its shelf life. Mango cubes were dehydrated at 40°C, 50°C and 60°C and by lyophilization, and the effect of these processes was investigated on the physicochemical characteristics (color and texture) of the products and monitoring of the main volatile compounds for the mango aroma. Volatile compounds were extracted by the SPME technique and analyzed in GC-MS system. Drying temperature at 60°C and lyophilization showed higher efficiency in retention of main volatile compounds, being 63.93% and 60.32% of the total concentration present in the fresh pulp, respectively. The freeze-drying process also presented features closer to the fresh mango in relation to color and texture, which contributes to greater acceptability.

Keywords: mango, freeze drying, convection drying, aroma, GC-MS

Procedia PDF Downloads 21

Authors: E. Stepanova, N. Popov, S. Demakov, S. Stepanov

Abstract:

This paper examines the so-called invar-type behavior of metastable titanium alloy subjected to cold rolling. The effect was shown to occur due to the anisotropy of thermal expansion of titanium orthorhombic martensite. By means of X-ray diffraction analysis and dilatometry analyses, the influence of crystallographic texture of orthorhombic martensite on the coefficient of thermal expansion of sheets of metastable titanium alloy VT23 was examined. Anisotropy of the coefficient of thermal expansion has been revealed. It was lower in the rolling plane and higher along the transverse direction of the cold-rolled sheet comparing to the coefficient of thermal expansion of the unprocessed alloy.

Keywords: invar-type, cold rolling, metastable titanium alloy, texture

Procedia PDF Downloads 404

Authors: Ali Cheraghian, Farshid Hajati, Soheila Gheisari, Yongsheng Gao

Abstract:

In this paper, we present a novel 2.5D face recognition method based on Gabor Discrete Cosine Transform (GDCT). In the proposed method, the Gabor filter is applied to extract feature vectors from the texture and the depth information. Then, Discrete Cosine Transform (DCT) is used for dimensionality and redundancy reduction to improve computational efficiency. The system is combined texture and depth information in the decision level, which presents higher performance compared to methods, which use texture and depth information, separately. The proposed algorithm is examined on publically available Bosphorus database including models with pose variation. The experimental results show that the proposed method has a higher performance compared to the benchmark.

Keywords: Gabor filter, discrete cosine transform, 2.5d face recognition, pose

Procedia PDF Downloads 297

Authors: Mohammad A. Khasawneh

Abstract:

Asphalt concrete pavements gradually lose their skid resistance causing safety problems especially under wet conditions and high driving speeds. In order to enact the actual field polishing and wearing process of asphalt pavement surfaces in a laboratory setting, several laboratory-scale accelerated polishing devices were developed by different agencies. To mimic the actual process, friction and texture measuring devices are needed to quantify surface deterioration at different polishing intervals that reflect different stages of the pavement life. The test could still be considered lengthy and to some extent labor-intensive. Therefore, there is a need to come up with another method that can assist in investigating the bituminous pavement surface characteristics in a practical and time-efficient test procedure. The purpose of this paper is to utilize a well-developed image analysis technique to characterize asphalt pavement surfaces without the need to use conventional friction and texture measuring devices in an attempt to shorten and simplify the polishing procedure in the lab. Promising findings showed the possibility of using image analysis in lieu of the labor-sensitive-variable-in-nature friction and texture measurements. It was found that the exposed aggregate surface area of asphalt specimens made from limestone and gravel aggregates produced solid evidence of the validity of this method in describing asphalt pavement surfaces. Image analysis results correlated well with the British Pendulum Numbers (BPN), Polish Values (PV) and Mean Texture Depth (MTD) values.

Keywords: friction, image analysis, polishing, statistical analysis, texture

Procedia PDF Downloads 284

Authors: Rutuja Upadhyay, Anurag Mehra

Abstract:

Solid food foams/cellular foods are colloidal systems which impart structure, texture and mouthfeel to many food products such as bread, cakes, ice-cream, meringues, etc. Their heterogeneous morphology makes the quantification of structure/mechanical relationships complex. The porous structure of solid food foams is highly influenced by the processing conditions, ingredient composition, and their interactions. Sensory perceptions of food foams are dependent on bubble size, shape, orientation, quantity and distribution and determines the texture of foamed foods. The state and structure of the solid matrix control the deformation behavior of the food, such as elasticity/plasticity or fracture, which in turn has an effect on the force-deformation curves. The obvious step in obtaining the relationship between the mechanical properties and the porous structure is to quantify them simultaneously. Here, we attempt to research food foams such as bread dough, baked bread and steamed rice cakes to determine the link between ingredients and the corresponding effect of each of them on the rheology, microstructure, bubble size and texture of the final product. Dynamic rheometry (SAOS), confocal laser scanning microscopy, flatbed scanning, image analysis and texture profile analysis (TPA) has been used to characterize the foods studied. In all the above systems, there was a common observation that when the mean bubble diameter is smaller, the product becomes harder as evidenced by the increase in storage and loss modulus (G′, G″), whereas when the mean bubble diameter is large the product is softer with decrease in moduli values (G′, G″). Also, the bubble size distribution affects texture of foods. It was found that bread doughs with hydrocolloids (xanthan gum, alginate) aid a more uniform bubble size distribution. Bread baking experiments were done to study the rheological changes and mechanisms involved in the structural transition of dough to crumb. Steamed rice cakes with xanthan gum (XG) addition at 0.1% concentration resulted in lower hardness with a narrower pore size distribution and larger mean pore diameter. Thus, control of bubble size could be an important parameter defining final food texture.

Keywords: food foams, rheology, microstructure, texture

Procedia PDF Downloads 310

Authors: Sarra Khelifi, Youcef Guerabli, Ahcene Boumaiza

Abstract:

Advances in techniques for measuring individual crystallographic orientations have made it possible to investigate the role of local crystallography during the plastic deformation of materials. In this study, the change in crystallographic orientation distribution during deformation by deep drawing in carbon steel has been investigated in order to understand their role in propagation and arrest of crack. The results show that the change of grain orientation from initial recrystallization texture components of {111}<112> to deformation orientation {111}<110> incites the initiation and propagation of cracks in the region of {111}<112> small grains. Moreover, the misorientation profile and local orientation are analyzed in detail to discuss the change from {111}<112> to {111}<110>. The deformation of the grain with {111}<110> orientation is discussed in terms of stops of the crack in carbon steel during drawing. The SEM-EBSD technique was used to reveal the change of orientation; XRD was performed for the characterization of the global evolution of texture for deformed samples.

Keywords: fracture, heterogeneity, misorientation profile, stored energy

Procedia PDF Downloads 150

Authors: Mandy W. M. Chan, Samantha Y. N. Shek, Chi K. Yeung, Taro Kono, Henry H. L. Chan

Abstract:

Fractional radiofrequency devices have shown to improve skin texture such as smoothness, rhytides, brightness as well as atrophic acne scars by increasing dermal thickness, dermal collagen content and dermal fibrillin content. The objective of the study is to assess the efficacy and adverse effects of this device on Asian patients with skin textural changes. In this study, 20 Chinese patients (ranging from 21-60 years old) with irregularities of skin texture, rhytides and acne scars were recruited. Patients received six treatments at 2-4 week intervals. Treatment was initiated with maximum energy tolerated and was adjustable during treatment if patients felt excessive discomfort. A total of two passes were delivered at each session. Physician assessment and standardized photographs were taken at baseline, all treatment visits and at one, two, and six month after final treatment. As a result, 17 patients were recruited and completed the study according to the study protocol. One patient withdrew after the first treatment due to reaction to local anesthesia and two patients were lost to follow-up. At six months follow-up, 71% of the patients were satisfied and 24% were very satisfied, while treatment physician reported various degrees of improvement based on the global assessment scale in 60% of the subjects. Anticipated side effects including erythema, edema, pinpoint bleeding, scabs formation and flare of acne were recorded, but there were no serious adverse effects noted. Conclude up, the use of fractional radiofrequency improves skin texture and appears to be safe in Asian patients. No long-term serious adverse effect was noted.

Keywords: Asian, fractional radiogrequency, skin, texture

Procedia PDF Downloads 118

Authors: Fatemeh Nikpay, Rodina Binti Ahmad, Babak Darvish Rouhani

Abstract:

Enterprise Architecture (EA) is employed by enterprises for providing integrated Information Systems (ISs) in order to support alignment of their business and Information Technology (IT). Evaluation of EA implementation can support enterprise to reach intended goals. There are some problems in current evaluation methods of EA implementation that lead to ineffectiveness implementation of EA. This paper represents current issues on evaluation of EA implementation. In this regard, we set the framework in order to represent evaluation’s issues based on their functionality and structure. The results of this research not only increase the knowledge of evaluation, but also could be useful for both academics and practitioners in order to realize the current situation of evaluations.

Keywords: current issues on EA implementation evaluation, evaluation, enterprise architecture, evaluation of enterprise architecture implementation

Procedia PDF Downloads 486

Authors: Hussin K. Ragb, Vijayan K. Asari

Abstract:

In this paper, we present a pedestrian detection descriptor called Fused Structure and Texture (FST) features based on the combination of the local phase information with the texture features. Since the phase of the signal conveys more structural information than the magnitude, the phase congruency concept is used to capture the structural features. On the other hand, the Center-Symmetric Local Binary Pattern (CSLBP) approach is used to capture the texture information of the image. The dimension less quantity of the phase congruency and the robustness of the CSLBP operator on the flat images, as well as the blur and illumination changes, lead the proposed descriptor to be more robust and less sensitive to the light variations. The proposed descriptor can be formed by extracting the phase congruency and the CSLBP values of each pixel of the image with respect to its neighborhood. The histogram of the oriented phase and the histogram of the CSLBP values for the local regions in the image are computed and concatenated to construct the FST descriptor. Several experiments were conducted on INRIA and the low resolution DaimlerChrysler datasets to evaluate the detection performance of the pedestrian detection system that is based on the FST descriptor. A linear Support Vector Machine (SVM) is used to train the pedestrian classifier. These experiments showed that the proposed FST descriptor has better detection performance over a set of state of the art feature extraction methodologies.

Keywords: pedestrian detection, phase congruency, local phase, LBP features, CSLBP features, FST descriptor

Procedia PDF Downloads 456

Authors: Renu Sharma, D. C. Saxena, Tanuja Srivastava

Abstract:

Mechanical properties of ready-to-eat extrudates are perceived by the consumers as one of the quality criteria. Texture quality of any product has a strong influence on the sensory evaluation as well as on the acceptability of the product. The main texture characteristics influencing the product acceptability are crispness, elasticity, hardness and softness. In the present work, the authors investigated one of the most important textural characteristics of extrudates i.e. hardness. A five-level, four-factor central composite rotatable design was employed to investigate the effect of temperature, screw speed, feed moisture content and feed composition mainly rice bran content and their interactions, on the mechanical hardness of extrudates. Among these, feed moisture was found to be a prominent factor affecting the product hardness. It was found that with the increase of feed moisture content, the rice bran proportion leads to increase in hardness of extrudates whereas the increase of temperature leads to decrease of hardness of product. A good agreement between the predicted (26.49 N) and actual value (28.73N) of the response confirms the validation of response surface methodology (RSM)-model.

Keywords: deoiled rice bran, extrusion, rheological properties, RSM

Procedia PDF Downloads 349

Authors: Mohammad A. Khasawneh

Abstract:

The design of high pressure water jet based polishing equipment and its fabrication conducted in this study is reported herein, together with some preliminary test results for assessing its applicability for HMA surface polishing. This study also provides preliminary findings concerning the test variables, such as the rotational speed, the water jet pressure, the abrasive agent used, and the impact angel that were experimentally investigated in this study. The preliminary findings based on four trial tests (two on large slab specimens and two on small size gyratory compacted specimens), however, indicate that both friction and texture values tend to increase with the polishing durations for two combinations of pressure and rotation speed of the rotary deck. It seems that the more polishing action the specimen is subjected to; the aggregate edges are created such that the surface texture values are increased with the accompanied increase in friction values. It may be of interest (but which is outside the scope of this study) to investigate if the similar trend exist for HMA prepared with aggregate source that is sand and gravel.

Keywords: high-pressure, water jet, friction, texture, polishing, statistical analysis

Procedia PDF Downloads 462

Authors: Hafiz Khuram Wasim Aslam, Muhammad Saeed, Azam Shakeel, Muhammad Inam Ur Raheem, Moazzam Rafiq Khan, Muhammad Atif Randhawa

Abstract:

Inulin is significant ingredient used in food industry that functions technologically as a fat replacer often without compromising taste and texture. In this study inulin was extracted from the chicory roots and the effect of inulin addition as a fat replacer on the physiochemical, microbiological and sensory properties of non-fat yogurt was investigated. The supplementation of chicory inulin reduced the magnitude of firmness in comparison with non-inulin ¬supplemented non-fat yoghurt. Higher values of acidity were observed due to the more microbial fermentation in the inulin containing yogurt as compared to non-inulin yogurt and were in the range of 0.56 to 0.75 during storage days. Syneresis in control sample increased from 43.9% to 47.9% during the storage study. However inulin addition at different treatment enhanced syneresis from 44.5% to 47.6%. Inulin addition at various concentrations caused an increase in the TPC due to its probiotic effect. No effects of inuline addition on fat and protein contents were observed. Non-fat yoghurt supplemented with inulin demonstrated sensory behavior better than that of the control yoghurt. The most important effect of the addition of inulin to non-fat yoghurt is an increase in the sensory attributes appearance, body and texture, taste and mouth feel, overall acceptability. On an average, yoghurt supplemented with 1 to 2% inulin was better in overall acceptance as compared to control yoghurt.

Keywords: inulin, fat replacer, yoghurt, sensory evaluation, low fat

Procedia PDF Downloads 564