Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 15

Color Related Publications

15 Color Characteristics of Dried Cocoa Using Shallow Box Fermentation Technique

Authors: Khairul Bariah Sulaiman, Tajul Aris Yang

Abstract:

Fermentation is well known as an essential process to develop chocolate flavor in dried cocoa beans. Besides developing the precursor of cocoa flavor, it also induces the color changes in the beans. The fermentation process is influenced by various factors such as planting material, preconditioning of cocoa pod and fermentation technique. Therefore, this study was conducted to evaluate color of Malaysian cocoa beans and how the duration of pods storage and fermentation technique using shallow box will effect on its color characteristics. There are two factors being studied i.e. duration of cocoa pod storage (0, 2, 4 and 6 days) and duration of cocoa fermentation (0, 1, 2, 3, 4 and 5 days). The experiment is arranged in 4 x 6 factorial designs with 24 treatments and arrangement is in a Completely Randomised Design (CRD). The produced beans are inspected for color changes under artificial light during cut test and divided into four groups of color namely fully brown, purple brown, fully purple and slaty. Cut tests indicated that cocoa beans which are directly dried without undergone fermentation has the highest slaty percentage. However, application of pods storage before fermentation process is found to decrease the slaty percentage. In contrast, the percentages of fully brown beans start to dominate after two days of fermentation, especially from four and six days of pods storage batch. Whereas, almost all batches of cocoa beans have a percentage of fully purple less than 20%. Interestingly, the percentage of purple brown beans are scattered in the entire beans batch regardless any specific trend. Meanwhile, statistical analysis using General Linear Model showed that the pods storage has a significant effect on the color characteristic of the Malaysian dried beans compared to fermentation duration.

Keywords: Fermentation, Color, cocoa beans, shallow box

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14 Fuzzy Inference System Based Unhealthy Region Classification in Plant Leaf Image

Authors: P. Latha, K. Muthukannan

Abstract:

In addition to environmental parameters like rain, temperature diseases on crop is a major factor which affects production quality & quantity of crop yield. Hence disease management is a key issue in agriculture. For the management of disease, it needs to be detected at early stage. So, treat it properly & control spread of the disease. Now a day, it is possible to use the images of diseased leaf to detect the type of disease by using image processing techniques. This can be achieved by extracting features from the images which can be further used with classification algorithms or content based image retrieval systems. In this paper, color image is used to extract the features such as mean and standard deviation after the process of region cropping. The selected features are taken from the cropped image with different image size samples. Then, the extracted features are taken in to the account for classification using Fuzzy Inference System (FIS).

Keywords: classification, Feature Extraction, Color, fuzzy rule, Image Cropping

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13 Implementation of A Photo-Curable 3D Additive Manufacturing Technology with Coloring Gray Capability by Using Piezo Ink-Jet

Authors: Y. L. Cheng, Ming-Jong Tsai, Y. L. Kuo, S. Y. Hsiao, J .W. Chen, P. H. Liu, D. H. Chen

Abstract:

The 3D printing is a combination of digital technology, material science, intelligent manufacturing and control of opto-mechatronics systems. It is called the third industrial revolution from the view of the Economist Journal. A color 3D printing machine may provide the necessary support for high value-added industrial and commercial design, architectural design, personal boutique, and 3D artist’s creation. The main goal of this paper is to develop photo-curable color 3D manufacturing technology and system implementation. The key technologies include (1) Photo-curable color 3D additive manufacturing processes development and materials research (2) Piezo type ink-jet head control and Opto-mechatronics integration technique of the photo-curable color 3D laminated manufacturing system. The proposed system is integrated with single Piezo type ink-jet head with two individual channels for two primary UV light curable color resins which can provide for future colorful 3D printing solutions. The main research results are 16 grey levels and grey resolution of 75 dpi. 

Keywords: Additive manufacturing, Color, photo-curable, Piezo type ink-jet, UV Resin

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12 Effect of Thistle Ecotype in the Physical-Chemical and Sensorial Properties of Serra da Estrela Cheese

Authors: Raquel P. F. Guiné, Paula M. R. Correia, Marlene I. C. Tenreiro, Ana C. Correia, Paulo Barracosa

Abstract:

The objective of this study was to evaluate the physical and chemical characteristics of Serra da Estrela cheese and compare these results with those of the sensory analysis. For the study were taken six samples of Serra da Estrela cheese produced with 6 different ecotypes of thistle in a dairy situated in Penalva do Castelo. The chemical properties evaluated were moisture content, protein, fat, ash, chloride and pH; the physical properties studied were color and texture; and finally a sensory evaluation was undertaken. The results showed moisture varying in the range 40- 48%, protein in the range 15-20%, fat between 41-45%, ash between 3.9-5.0% and chlorides varying from 1.2 to 3.0%. The pH varied from 4.8 to 5.4. The textural properties revealed that the crust hardness is relatively low (maximum 7.3 N), although greater than flesh firmness (maximum 1.7 N), and also that these cheeses are in fact soft paste type, with measurable stickiness and intense adhesiveness. The color analysis showed that the crust is relatively light (L* over 50), and with a predominant yellow coloration (b* around 20 or over) although with a slight greenish tone (a* negative). The results of the sensory analysis did not show great variability for most of the attributes measured, although some differences were found in attributes such as crust thickness, crust uniformity, and creamy flesh.

Keywords: Texture, Chemical Composition, Color, sensorial analysis, Serra da Estrela cheese

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11 Influence of the Compression Force and Powder Particle Size on Some Physical Properties of Date Fruit (Phoenix dactylifera) Tablets

Authors: Djemaa Megdoud, Messaoud Boudaa, Fatima Ouamrane, Salem Benamara

Abstract:

In recent years, the compression of date (Phoenix dactylifera L.) fruit powders (DP) to obtain date tablets (DT) has been suggested as a promising form of valorization of non commercial valuable date fruit (DF) varieties. To further improve and characterize DT, the present study aims to investigate the influence of the DP particle size and compression force on some physical properties of DT. The results show that independently of particle size, the hardness (y) of tablets increases with the increase of the compression force (x) following a logarithmic law (y = a ln (bx) where a and b are the constants of model). Further, a full factorial design (FFD) at two levels, applied to investigate the erosion %, reveals that the effects of time and particle size are the same in absolute value and they are beyond the effect of the compression. Regarding the disintegration time, the obtained results also by means of a FFD show that the effect of the compression force exceeds 4 times that of the DP particle size. As final stage, the color parameters in the CIELab system of DT immediately after their obtaining are differently influenced by the size of the initial powder.

Keywords: Hardness, erosion, Tablets, Valorization, Color, Powder, disintegration time, date fruit (Phoenix dactylifera L.)

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10 Performance Evaluation of Content Based Image Retrieval Using Indexed Views

Authors: Tahir Iqbal, Mumtaz Ali, Syed Wajahat Kareem, Muhammad Harris

Abstract:

Digital information is expanding in exponential order in our life. Information that is residing online and offline are stored in huge repositories relating to every aspect of our lives. Getting the required information is a task of retrieval systems. Content based image retrieval (CBIR) is a retrieval system that retrieves the required information from repositories on the basis of the contents of the image. Time is a critical factor in retrieval system and using indexed views with CBIR system improves the time efficiency of retrieved results.

Keywords: Image Retrieval, Color, Content Based Image Retrieval (CBIR), indexed view, cross correlation

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9 Contribution of Electrochemical Treatment in Treating Textile Dye Wastewater

Authors: Usha N. Murthy, Rekha H. B., Mahaveer Devoor

Abstract:

The introduction of more stringent pollution regulations, in relation to financial and social pressures for sustainable development, has pressed toward limiting the volumes of industrial and domestic effluents discharged into the environment - as well as to increase the efforts within research and development of new or more efficient wastewater treatment technologies. Considering both discharge volume and effluent composition, wastewater generated by the textile industry is rated as the most polluting among all industrial sectors. The pollution load is mainly due to spent dye baths, which are composed of unreacted dyes, dispersing agents, surfactants, salts and organics. In the present investigation, the textile dye wastewater was characterized by high color, chemical oxygen demand (COD), total dissolved solids (TDS) and pH. Electrochemical oxidation process for four plate electrodes was carried out at five different current intensities, out of which 0.14A has achieved maximum percentage removal of COD with 75% and 83% of color. The COD removal rate in kg COD/h/m2 decreases with increase in the current intensity. The energy consumption increases with increase in the current intensity. Hence, textile dye wastewater can be effectively pretreated by electrochemical oxidation method where the process limits objectionable color while leaving the COD associated with organics left for natural degradation thus causing a sustainable reduction in pollution load.

Keywords: Color, electrochemical treatment, COD

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8 Tomato Fruit Color Changes During Ripening On Vine

Authors: A. Radzevičius, P. Viškelis, J. Viškelis, R. Karklelienė, D. Juškevičienė

Abstract:

Tomato (Lycopersicon esculentum Mill.) hybrid 'Brooklyn' was investigated at the LRCAF Institute of Horticulture. For investigation, five green tomatoes, which were grown on vine, were selected. Color measurements were made in the greenhouse with the same selected tomato fruits (fruits were not harvested and were growing and ripening on tomato vine through all experiment) in every two days while tomatoes fruits became fully ripen. Study showed that color index L has tendency to decline and established determination coefficient (R2) was 0.9504. Also, hue angle has tendency to decline during tomato fruit ripening on vine and it’s coefficient of determination (R2) reached – 0.9739. Opposite tendency was determined with color index a*, which has tendency to increase during tomato ripening and that was expressed by polynomial trendline where coefficient of determination (R2) reached – 0.9592.

Keywords: Color, ripening, color index, tomato

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7 Effect of Blanching on the Quality of Microwave Vacuum Dried Dill (Anethum graveolens L.)

Authors: Zanda Kruma, Ruta Galoburda, Evita Straumite, Kaiva Saulite

Abstract:

Dill (Anethum graveolens L.) is a popular herb used in many regions, including Baltic countries. Dill is widely used for flavoring foods and beverages due to its pleasant spicy aroma. The aim of this work was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on sensory properties, color and volatile compounds in dried product. Two blanching mediums were used – water and steam, and for part of samples microwave pretreatment was additionally used. Evaluation of dried dill volatile aroma compounds, color changes and sensory attributes was performed. Results showed that blanching significantly influences the quality of dried dill. After evaluation of volatile aroma compounds, color and sensory properties of microwave vacuum dried dill, as the best method for dill pretreatment was established blanching at 90 °C for 30 s.

Keywords: Color, sensory properties, dried dill, sensory panel, aroma compounds

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6 Face Detection in Color Images using Color Features of Skin

Authors: Fattah Alizadeh, Saeed Nalousi, Chiman Savari

Abstract:

Because of increasing demands for security in today-s society and also due to paying much more attention to machine vision, biometric researches, pattern recognition and data retrieval in color images, face detection has got more application. In this article we present a scientific approach for modeling human skin color, and also offer an algorithm that tries to detect faces within color images by combination of skin features and determined threshold in the model. Proposed model is based on statistical data in different color spaces. Offered algorithm, using some specified color threshold, first, divides image pixels into two groups: skin pixel group and non-skin pixel group and then based on some geometric features of face decides which area belongs to face. Two main results that we received from this research are as follow: first, proposed model can be applied easily on different databases and color spaces to establish proper threshold. Second, our algorithm can adapt itself with runtime condition and its results demonstrate desirable progress in comparison with similar cases.

Keywords: Face Recognition, Face Detection, Color, skin color modeling, colorfulimages

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5 Assessing the Function of Light and Colorin Architectural View

Authors: Gholam Hossein Naseri, Manucher Tamizi

Abstract:

Light is one of the most important qualitative and symbolic factors and has a special position in architecture and urban development in regard to practical function. The main function of light, either natural or artificial, is lighting up the environment and the constructional forms which is called lighting. However, light is used to redefine the urban spaces by architectural genius with regard to three aesthetic, conceptual and symbolic factors. In architecture and urban development, light has a function beyond lighting up the environment, and the designers consider it as one of the basic components. The present research aims at studying the function of light and color in architectural view and their effects in buildings.

Keywords: Light, Color, Architectural View

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4 An Advanced Stereo Vision Based Obstacle Detection with a Robust Shadow Removal Technique

Authors: Saeid Fazli, Payman Moallem, Hajar Mohammadi D.

Abstract:

This paper presents a robust method to detect obstacles in stereo images using shadow removal technique and color information. Stereo vision based obstacle detection is an algorithm that aims to detect and compute obstacle depth using stereo matching and disparity map. The proposed advanced method is divided into three phases, the first phase is detecting obstacles and removing shadows, the second one is matching and the last phase is depth computing. We propose a robust method for detecting obstacles in stereo images using a shadow removal technique based on color information in HIS space, at the first phase. In this paper we use Normalized Cross Correlation (NCC) function matching with a 5 × 5 window and prepare an empty matching table τ and start growing disparity components by drawing a seed s from S which is computed using canny edge detector, and adding it to τ. In this way we achieve higher performance than the previous works [2,17]. A fast stereo matching algorithm is proposed that visits only a small fraction of disparity space in order to find a semi-dense disparity map. It works by growing from a small set of correspondence seeds. The obstacle identified in phase one which appears in the disparity map of phase two enters to the third phase of depth computing. Finally, experimental results are presented to show the effectiveness of the proposed method.

Keywords: Color, stereo matching, stereo vision, obstacle detection, shadowremoval

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3 Object Identification with Color, Texture, and Object-Correlation in CBIR System

Authors: Muhammad Nawaz, Muhammad Ali, Awais Adnan, Sajid Anwar, Tamleek Ali

Abstract:

Needs of an efficient information retrieval in recent years in increased more then ever because of the frequent use of digital information in our life. We see a lot of work in the area of textual information but in multimedia information, we cannot find much progress. In text based information, new technology of data mining and data marts are now in working that were started from the basic concept of database some where in 1960. In image search and especially in image identification, computerized system at very initial stages. Even in the area of image search we cannot see much progress as in the case of text based search techniques. One main reason for this is the wide spread roots of image search where many area like artificial intelligence, statistics, image processing, pattern recognition play their role. Even human psychology and perception and cultural diversity also have their share for the design of a good and efficient image recognition and retrieval system. A new object based search technique is presented in this paper where object in the image are identified on the basis of their geometrical shapes and other features like color and texture where object-co-relation augments this search process. To be more focused on objects identification, simple images are selected for the work to reduce the role of segmentation in overall process however same technique can also be applied for other images.

Keywords: Texture, Color, features, Object correlation, Geometrical shape, contents

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2 Color Image Segmentation using Adaptive Spatial Gaussian Mixture Model

Authors: M.Sujaritha, S. Annadurai

Abstract:

An adaptive spatial Gaussian mixture model is proposed for clustering based color image segmentation. A new clustering objective function which incorporates the spatial information is introduced in the Bayesian framework. The weighting parameter for controlling the importance of spatial information is made adaptive to the image content to augment the smoothness towards piecewisehomogeneous region and diminish the edge-blurring effect and hence the name adaptive spatial finite mixture model. The proposed approach is compared with the spatially variant finite mixture model for pixel labeling. The experimental results with synthetic and Berkeley dataset demonstrate that the proposed method is effective in improving the segmentation and it can be employed in different practical image content understanding applications.

Keywords: Segmentation, Color, mixture model, Adaptive; Spatial

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1 Hybrid Color-Texture Space for Image Classification

Authors: Driss Aboutajdine, Hassan El Maia, Ahmed Hammouch

Abstract:

This work presents an approach for the construction of a hybrid color-texture space by using mutual information. Feature extraction is done by the Laws filter with SVM (Support Vectors Machine) as a classifier. The classification is applied on the VisTex database and a SPOT HRV (XS) image representing two forest areas in the region of Rabat in Morocco. The result of classification obtained in the hybrid space is compared with the one obtained in the RGB color space.

Keywords: Texture, Color, SVM, mutual information, laws filter, hybrid space

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