Hue Values Research Articles

Flavonoids, microbial load and quality parameters changes during shelf-life of fermented milk enriched with pasteurized fig purée

Fig puree is rich in natural bioactive substances including flavonoids and can be useful to produce functional foods. This study investigated the effects of incorporating fig puree into fermented milks formulations on various physicochemical properties, and nutritional and functional compounds during 30 days of refrigerated storage. Fig puree was incorporated into cow fermented milks at 0 g 100 g-1 (control), 10 g 100 g-1, 20 g 100 g-1, 30 g 100 g-1 and 40 g 100 g-1, respectively after fermentation. Initial pH values ranged from 4.48 to 4.84, with no significant changes observed during storage. Microbial counts remained above the acceptable threshold until 30 days in refrigeration. Color parameters indicated a decrease in lightness (L*) and hue (h) values with increasing fig puree content, while a* and b* values increased with increasing fig puree. The fig puree concentration dependently affected the texture analysis and revealed enhanced firmness, consistency, cohesiveness, and viscosity in yogurts with 40 g 100 g-1 of fig puree. Overall, texture stability was maintained during storage period, though slight softening was noted in some formulations. The addition of fig puree reduced syneresis compared to the control which could be attributed to the increase of pectin content. Total phenolic content and DPPH values increased with fig puree addition, with detectable anthocyanins and flavonols, predominantly quercetin-3-galactoside. Levels of these bioactive compounds increased during storage, with the highest amounts found in yogurts containing 40 g 100 g-1 of fig puree after 30 days of storage. These results suggest that fig puree enhances fermented milks properties and stability, offering potential health benefits due to increased bioactive compound content.

Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder

Celiac disease and wheat allergy are immune-responsive small bowel disorders that respond solely to the ingestion of gluten-fortified wheat or wheat flour. As a result, for those who are allergic to wheat flour or gluten, the primary treatment is a gluten-free or wheat-free diet. The goal of this research is to develop a gluten-free cake with sweet potato and carrot powder, as well as to examine the Proximate analysis, mineral content, physical properties, and microbiological qualities determined using standard analytical procedures. To make cakes, instead of wheat flour, a combined formulation of 80 % sweet potato flour and 20 % carrot powder, 60 % sweet potato flour and 40 % carrot powder was incorporated into the cake ingredients. Quality evaluation of sample cakes was performed by physicochemical and storage properties. The proximate analysis of the data revealed that the cakes that were created contained adequate levels of protein, fiber, and carbohydrates with percentages ranging from 8.12 to 8.25 %, 3.19–4.19 %, and 36.03 to 38.25 %, respectively. Additionally, an appreciable amount of potassium, calcium, magnesium, phosphorus, and iron have been found in gluten-free cakes. There was color to the gluten-free cakes; L*, a*, and b* ranged from 42.66 to 43.60, 10.03 to 11.21, and 21.81 to 23.28, respectively. There is an assurance of a good color property because the hue and chroma values varied from 11.74 to 25.83 and from 41.02 to 78.03, respectively. The water activity (aw) value ranged from 0.854 to 0.870, which increased from 0.879 to 0.901 during storage. Furthermore, the microbial analysis revealed that the total viable count of all samples remained within the acceptable range after 8 days of storage. The findings of this study show that carrot powder and sweet potato flour can be used to overcome the limitations of gluten-free cakes and improve their nutritional quality.

Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age

In this study, we aimed to analyze the effects of slaughter age on black goat meat's physicochemical and nutritional characteristics. Goats (age: 3, 6, 9, 12, 24, and 36 months) reared under identical conditions were used in this study. The key parameters were analyzed, including color, cooking yield, shear force, free amino acid (FAA) levels, free fatty acid levels, and sensory attributes. Hue values decreased, whereas redness increased with age. Umami and sweet FAA levels increased with age, and bitter FAA levels increased from 9 months. The flavor scores increased with age up to 9 months. Off-flavors were significantly higher in goats aged 24 and 36 months than in those aged 3 and 6 months. Goats aged 9 and 12 months had significantly higher texture scores than those aged 3, 6, and 36 months. Overall, our findings suggest that goats aged 9 and 12 months exhibit the best sensory qualities.

Regulation of crop load and quality in sweet cherry cv. ‘Sweet Heart’ using blossom thinning

ABSTRACT Self-fertile cultivars of sweet cherry (Prunus avium) produce heavy crop load that is often associated with small and poor-quality fruits. Therefore, a crop load-management strategy is required to improve the quality of the fruit. In this study, the effect of blossom thinners on fruit set, yield and quality of the fruits was evaluated. Three types of blossom thinners were used at three different concentrations viz., ammonium thiosulphate (ATS) (1, 1.5 and 2%), naphthaleneacetic acid (NAA) (20, 40 and 60 ppm) and corn oil emulsion (1, 2 and 3%). These were sprayed at 80% of the bloom stage. The vegetative, flowering, fruit set and yield parameters were observed and recorded. Fruit quality was evaluated by measuring the physical and chemical characteristics of the fruits at the harvest stage. Negative correlation was found between fruit set and quality of fruit. The reduction in the crop load was associated with enhanced vegetative growth, including higher leaf:fruit ratio, higher supply and availability of photosynthates to the remaining fruitlets and reduced fruit firmness and titratable acidity. Fruit size, weight, volume, hue value, chroma value, soluble solid content (SSC), total sugars, SSC/acid ratio, anthocyanin and ascorbic acid content were enhanced as a result of thinning. The foliar spray of ATS at 2% and NAA at 60 ppm, at 80% bloom proved to be the most effective in reducing crop load and enhancing the fruit quality.

Optimization of soy-whey fortified pineapple juice beverage using response surface methodology

The current study was conducted to optimize the development of soy whey-fortified pineapple juice beverages utilizing response surface methodology (RSM). The pineapple juice contained 84.16%, 0.45%, 0.20%, moisture, protein, fat, ash respectively. The TSS and pH were 11.5 oB and 3.69 respectively. The extracted soy whey contained 88.79%, 0.42%, 0.30%, 0.29%, moisture, protein, fat, ash respectively. The TSS, and pH of soy whey were 4.10 oB, and 6.10 respectively. The optimized percentages of pineapple juice, soy whey, and sugar were 25.47%, 29.23%, and 5.0%, respectively. The R2 values ranged from 0.9876 to 0.9994, indicating the strong suitability of the models. The adjusted and predicted R2 values were very close, with a difference of only 0.2, and the coefficient of variation (CV%) fell within the range of 0.22–5.18%, indicating strong reproducibility, precision, and reliability. The TSS of beverage samples increased significantly (P < 0.05) with increasing pineapple juice and sugar contents. The chroma values increase with increasing soy whey, pineapple juice, and sugar content. With an increase in the amount of soy whey the hue value diminished significantly. The sensory score of the optimized beverage sample was between 7.8 and 8.0 on a hedonic sensory scale; thus, the optimized beverage had greater sensory acceptability.

Optimized Art Design Model With Statistical Model with Digital Media

Art design is a form of creative expression that encompasses the visual aesthetics and conceptual elements of various mediums. Art design has undergone a transformative evolution with the integration of digital media, reshaping the landscape of creative expression. In contemporary art, artists leverage digital tools and technologies to explore innovative ways of crafting visual narratives. Hence, to improve the quality of the art design this paper constructed a framework of Weighted Genetic Optimization (WGO). The proposed WGO model incorporates the statistical modeling of digital media technology. The statistical technique comprises the estimation of the features in the art design model. Through the integration of WGO with the statistical model features related to the art design with the incorporation of digital media are evaluated. The statistical features in the art design are observed as the digital information such as geometric, GLCM and HUE are the essential features in the integrated WGO with statistical techniques. The estimated features are applied over the deep learning model with the LSTM network for the automated classification of art design that uses digital media for improvement. Simulation results demonstrated that the proposed WGO integrated statistical model achieves the HUE value ranges from 0 -360 which is effective for art design modeling. Also, the proposed model achieves a significant classification rate of 0.98 accuracy with a loss value of 0.2 which is ~9% less loss than the conventional techniques.

Blood Cancer Identification on Peripheral Blood Smear (PBS) Images Using HSV Feature Extraction

Blood cancer is a category of diseases that have an impact on the development and operation of blood cells. Due to the complexity and diversity of these diseases, proper diagnosis is required before starting treatment. Medical imaging techniques have undergone significant advances in recent years, especially in peripheral blood smear (PBS) image processing. The aim of this study was to uncover how important the extraction of PBS image features is for the diagnosis of blood cancer. Feature extraction is essential to detect anomalies in blood cells in terms of blood cancer detection. The method used is feature extraction based on hue and saturation values (HSV) and uses Machine Support Vector Machine (SVM) machine learning algorithms in classifying malignant and benign PBS images. PBS image data used in this study was 100 images, consisting of 50 malignant PBS images, and 50 benign PBS images. Through the application of HSV feature extraction techniques and PBS image analysis, SVM algorithms can uncover latent indicators of blood cancer and facilitate timely and precise diagnosis. With the SVM technique, classification accuracy can be achieved by 92%. These results demonstrate the potential effectiveness of this feature extraction method. Extraction of HSV features may alter the diagnosis of blood cancer with additional research and application in clinical settings.

Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology

RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar responses viz., oil content, moisture content, texture and sensory attributes (OA). The optimum conditions were 160 ⁰C frying temperature, 5⁰C batter temperature and 4 minute frying time. Upon optimization, the ghewar yielded the following results: 45.33% oil content, 4.65% moisture, 15.2 N texture (hardness), 54.89 L value, 15.16 a value, 24.97 b value, 58.73 hue value, 29.21 chroma value, 48.07 total color difference, and 0.24 water activity. Storage study of optimized ghewar was also carried out and found shelf stable for 30 days in metallised foil pouches. Hardness values were found to progressively drop from 15.2-9.40 N during the storage period, whereas moisture content, FFA, and peroxide value were found to gradually increase from 3.70-5.12%, 0.33-0.54 %, and 4.8-7.6 meq/kg, respectively.

Colorimetric Analyses of the Optic Nerve Head and Retina Indicate Increased Blood Flow After Vitrectomy.

The purpose of this study was to evaluate the impact of vitrectomy and posterior hyaloid (PH) peeling on color alteration of optic nerve head (ONH) and retina as a surrogate biomarker of induced perfusion changes. Masked morphometric and colorimetric analyses were conducted on preoperative (<1month) and postoperative (<18months) color fundus photographs of 54 patients undergoing vitrectomy, either with (44) or without (10) PH peeling and 31 years of age and gender-matched control eyes. Images were calibrated according to the hue and saturation values of the parapapillary venous blood column. Chromatic spectra of the retinal pigment epithelium and choroid were subtracted to avoid color aberrations. Red, green, and blue (RGB) bit values over the ONH and retina were plotted within the constructed RGB color space to analyze vitrectomy-induced color shift. Vitrectomy-induced parapapillary vein caliber changes were also computed morphometrically. A significant post-vitrectomy red hue shift was noted on the ONH (37.1degrees ± 10.9degrees vs. 4.1degrees ± 17.7degrees, P < 0.001), which indicates a 2.8-fold increase in blood perfusion compared to control (2.6 ± 1.9 vs. 0.9 ± 1.8, P < 0.001). A significant post-vitrectomy increase in the retinal vein diameter was also noticed (6.8 ± 6.4% vs. 0.1 ± 0.3%, P < 0.001), which was more pronounced with PH peeling (7.9 ± 6.6% vs. 3.1 ± 4.2%, P = 0.002). Vitrectomy and PH peeling increase ONH and retinal blood flow. Colorimetric and morphometric analyses offer valuable insights for future artificial intelligence and deep learning applications in this field. The methodology described herein can easily be applied in different clinical settings and may enlighten the beneficial effects of vitrectomy in several retinal vascular diseases.

Assessment of masticatory performance in pediatric patients receiving preformed crowns by Hall technique: a controlled clinical trial.

The purpose of the study was to assess and compare the masticatory performance in children receiving preformed metal crown by Hall technique and conventional technique. Children having teeth indicated for restorative/endodontic therapy and belonging to the age group of six to ten years were invited to participate in the study. Eighteen children received preformed metal crowns (PMCs) by Hall technique. Meanwhile, nineteen children received preformed metal crowns by the conventional technique. Their masticatory performance (MP) was assessed at T0 (pre-intervention), T1 (day 1 post-intervention), T2 (1week), T3 (2weeks), T4 (1month) and T5 (3months) using Hue-check Gum® (University of Bern, Switzerland). The chewing gum samples were scanned within 24h of their collection and processed in the ViewGum Software©. The software calculated the hue value (VOH) which indicated the masticatory performance of the individual. A questionnaire was given to the parents at T4 and T5 to assess any discomfort or pain associated with PMCs placed in both groups. The evaluation of masticatory performance using the two-color chewing method revealed reduction in MP on day 1 post-intervention (p < 0.001) for both groups. However, the MP values recorded at T5 were comparable to the baseline values at T0 (p = 0.009). No significant discomfort or pain was reported in both groups. The findings of the current clinical study indicate that placement of PMCs by both conventional and Hall technique in children deteriorates their MP which equilibrates within 1month. CTRI/2021/02/031532 [Registered on: 25/02/2021]-Trial Registered Prospectively.

Smartphone-based detection and discrimination of amine vapors by a single dye-adsorbed material

Smartphone-assisted analysis has become widely utilized for detecting various species in recent years. In such studies, multiple dyes should be employed to ensure selectivity and analyte discrimination. In our research, we have demonstrated the capability of a specially synthesized dye to selectively detect and discriminate liquid amine vapors. The developed material employs meso-toluene-α,β,α’,β’-tetrabromoBODIPY immobilized on a thin-layer chromatography plate, exhibiting structure-specific color changes in response to amine vapors. The hue values of these colors, observed under both ambient and UV light, enable discrimination even among closely related amine structures. A mobile application has also been developed for the rapid interpretation of test results.

Temperature Measurement Of Thermochromic Liquid Crystal Particles Through An Array Of 90 Mirrors

This study introduces a new method for enhancing the accuracy of temperature measurements using thermochromic liquid crystal (TLC) particles. Traditionally, temperature has been determined by averaging the hue values from multiple TLC particles. Our approach, however, employs a single-camera setup combined with a mirror array to image particles from various angles simultaneously. Experimental results demonstrate a notable expansion in the measurable temperature range and a decrease in random error compared to traditional methods. Specifically, our technique extends the temperature range by 1.7 times and reduces the standard deviation of measurements by 75%.

Deteksi Tingkat Kematangan Buah Tomat Dengan Transformasi Ruang Warna HSI

Among the vegetables most commonly consumed by people around the world are tomatoes. One of the potential vegetable commodities to be developed is tomato plants. This plant can thrive in rice fields, dry land, and highlands. Use of Technology Digital images are images that can be processed by computers directly. A matrix with M columns and N rows can be used to describe a digital image. The smallest element in an image is called a pixel or image element, and is the intersection between columns and rows. image processing is the process of processing an image numerically; in this case, each pixel or point in the image is treated. One method of image processing is to use computer software to process each pixel in the image. It is easier for object recognition applications in image processing to identify objects based on differences in hue values when the hue values of objects are limited to a certain value. The color space system that mimics the capabilities of the human eye is called the HSI color space model. HSI incorporates the grayscale or color components of an image. The test image of Tomato fruit with a value of H = 32 S = 0.675 I = 83 can be considered ripe, according to the range of fruit reference values that have been established through the use of the HSI method.

Disparities in Body Color Adaptability and Ambient Light Color Preference between Wild and Hatchery-Reared Marbled Rockfish (Sebastiscus marmoratus).

Hatchery rearing significantly influences the phenotypic development of fish, with potential adverse effects for the post-release performance of hatchery-reared individuals in natural environments, especially when targeted for stock enhancement. To assess the suitability of releasing hatchery-reared fish, a comprehensive understanding of the phenotypic effects of captive rearing, through comparisons with their wild conspecifics, is essential. In this study, we investigated the divergence in body coloration between wild and hatchery-reared marbled rockfish Sebastiscus marmoratus. We examined the selection preferences for different light colors and assessed the impact of different ambient light colors on the morphological color-changing ability of juvenile marbled rockfish. Our findings revealed significant differences in body color between wild and hatchery-reared marbled rockfish. The hue and saturation values of wild marbled rockfish were significantly higher than those of their hatchery-reared counterparts, indicative of deeper and more vibrant body coloration in the wild population. Following a ten-day rearing period under various light color environments, the color of wild marbled rockfish remained relatively unchanged. In contrast, hatchery-reared marbled rockfish tended to change their color, albeit not reaching wild-like coloration. Light color preference tests demonstrated that wild juvenile marbled rockfish exhibited a preference for a red-light environment, while hatchery-reared individuals showed a similar but weaker response. Both wild and hatchery-reared marbled rockfish displayed notable negative phototaxis in the presence of yellow and blue ambient light. These results highlight the impact of hatchery rearing conditions on the body color and morphological color-changing ability, and provide insight into light color selection preferences of marbled rockfish. To mitigate the divergence in phenotypic development and produce more wild-like fish for stocking purposes, modifications to the hatchery environment, such as the regulation of ambient light color, should be considered.

A study on estimating deterioration in multi recycled aggregate concrete using surface imaging techniques

The study presents a novel method for sustainable construction using multi-recycled concrete, embracing a cradle-to-cradle approach. It utilies image analysis to detect concrete deterioration due to different chemical exposures. It also demonstrates the effectiveness of the Compressible Packing Method in improving recycled aggregate properties and reducing cement content for sustainable concrete production. The image-based colour stability analysis for determining Hue (H), Saturation (S), and Intensity (I) values reveals the significant deterioration is caused by sulphuric acid and hydrochloric acid exposures relevant to field applications. A unified factor termed as Durability Loss Factor (DLF) provides a comprehensive metric for assessing deterioration, with sulphuric acid exposure resulting in the most substantial deterioration. Also, there is a strong correlation between residual strength of concrete specimen and the parameters governing image analysis in the current study. These findings offer valuable insights into mix design strategies, colour-based indicators of deterioration, and the development of a comprehensive Durability Loss Factor for multi-recycled concrete.

European plaice (Pleuronectes platessa) in aquaculture – Nutritional, chemical, and physicochemical quality compared to wild stocks

European plaice (Pleuronectes platessa) is among Europe's top-consumed fish species, but wild stocks fluctuate and change their habitat due to drastic changes in climate. Their potential in aquaculture is under consideration, and therefore multiple quality aspects have been evaluated in this study. The chemical composition, nutritional profile, and physicochemical properties of European plaice (Pleuronectes platessa) from aquaculture and wild origin (Norwegian west-coast) and differences between female and male farmed individuals were studied. Differences between farmed and wild fish were found for the proximate composition, nutritional profile, and physicochemical attributes. Farmed fish generally had paler color (higher L*; 78.7 ± 4.2) but showed reduced water holding capacity (WHC; 80.3 ± 8.1%), but a firmer fillet texture compared to wild plaice. Farmed fish had significantly higher lipid and lower ash contents than wild individuals. Farmed fish's free amino acid (FAA) content (265.6 ± 59.0 mg/ 100 g) was significantly higher than in wild fish (89.72 ± 43.6 mg/ 100 g), especially the taste contributing FAA glutamate, glycine, alanine, and tyrosine. However, large individual varieties in FAA were observed within farmed and wild specimens. Farmed fish's fatty acid (FA) profile reflects the feed's composition. The overall quality of farmed European plaice was comparable to wild individuals with an excellent nutritional profile. Gender comparisons in farmed fish has shown that females were paler (higher L*) and showed higher hue (h) values, lower color saturation (Chroma, C), and yellowness (a*) compared to males. No apparent difference in texture was found, and no correlations between WHC and pH nor WHC and water content were detected between females and males. Farmed male individuals had higher lipid (2.35 ± 1.5%) and protein (16.97 ± 1.1%) concentrations compared to females (1.72 ± 1.1%; 15.52 ± 1.7%). The overall findings of this study are promising to further investigate this species for cultivation as a sustainable food resource.

Softness indicator made from tapioca and ammonium molybdate for avocado

Abstract A softness indicator made from tapioca and ammonium molybdate was used to detect the ripeness of fruit. The indicator in the form of a tablet was attached inside the package of avocado and it was analyzed for its changing color. The results show that there was a suitability between indicator color changes and avocado quality degradation. The tablet indicator showed different colors before and after avocado has been ripped. The color of the indicator from the 1st day until the 2nd day of storage was bright yellow with the °Hue value ranging from 99 – 100. The tablet color then turned into dark blue on the 5th day of storage with °Hue value of of 114 – 178 when the avocado was rotten. The color change was not evenly distributed over the entire surface of the tablet due to being less moisture absorbed by the tablet indicator. In the meantime, fruit quality degradation during the storage was indicated by the increased percentage of weight loss of 20.1% after six days of storage. The firmness decreased and it was confirmed by a texture value of 12.55+1.48 mm/3s on the 1st day of storage became 15.9 + 0.07 mm/3s on the last day of storage. The total soluble solid was recorded to increase from 11°Brix to 14°Brix.

Meat color by numbers: Evaluation of the myoglobin redox forms by different methods and its relationship to CIE color indices

This study aimed to assess two methodologies (K/S and Krzywicki methods) based on reflectance measurements for estimating the myoglobin (Mb) meat redox forms (deoxymyoglobin, DMb; oxymyoglobin, OMb; and metmyoglobin, MMb), determining their relationship with the CIE color. Different Mb redox reference values were evaluated, and their proportions were estimated in beef longissimus muscle during blooming and display storage. The better reference standards for use in the K/S method were defined as surface reading immediately after meat cutting for 100 % DMb and reading one day after oxidation with potassium ferricyanide for 100 % MMb. Despite being highly correlated (r > 0.92), the K/S and Krzywicki methods produced different pigment proportions. The OMb and MMb obtained by the K/S method were much more consistent with the expected proportion of these pigments during the blooming and oxidation processes. The yellowness (b*) and hue (h) values best described the changes during blooming and were related with OMb formation, while redness (a*) and chroma (C*) were related to the changes in beef discoloration associated with MMb accumulation. This research highlights the importance of analyzing both pigment proportions and colorimetric data in meats, providing unique perspectives on the slight yet crucial changes in meat color.

Effect of changes in surface visual properties of heat-treated wood on the psychological preference

Heat treatment of wood is an attractive, environmentally friendly modification, which can change surface visual properties of wood including color and grain, but it is unclear how heat-treated wood is perceived and evaluated compared with untreated wood. In this paper, Chinese fir was heat-treated at 160, 180, 200, or 220 °C for 2 or 4 h. The changes of wood surface color and grain contrast were measured. A subjective questionnaire and eye-tracking technology were used for psychological evaluation. The results showed that changes in the visual properties of heat-treated wood had a significant effect on psychological preference—heat-treated wood was generally more preferred than the untreated, particularly at 200 °C for 4 h. Grain contrast and hue played an important role in the preference for heat-treated wood. The preference gave people the positive psychological impression of warmth, weight, cost, prevalence, and comfort. Eye-tracking analysis showed that Chinese fir heat-treated at about 200 °C with high hue value and clear grain contrast was easier to gain more visual attention. The results would have a high technical reference value for the heat-treated wood in product visual design.

Exploring the differences between landscape colour and perceptive colour when walking through urban green space in summer

Landscape colour influences people’s visual behaviour and preferences. Insufficient exploration has been conducted on people’s colour perception when walking through urban green spaces (UGSs) dominated by green in summer. This study used eye-tracking technology to explore the differences between the visual attention colour (VAC) and space colour (SC), and the effect of spatial form on VAC. Participants were asked to view six walking spaces in two UGSs in Nanjing, China. The results indicated that SC and VAC had correlations in hue variance (yellow), saturation mean, and value variance, but weak correlations in hue mean (green), hue variance (green), and value mean. Additionally, the higher the spatial openness, the more reduction in brightness of the VAC compared to SC. The findings suggest that landscape visual perception studies need to consider the interaction between landscape colour, spatial form, and human top-down visual behaviour to support the design of UGSs.