Color Intensity Values Research Articles

A Novel Visual Cryptographic Method for Color Images

Visual cryptography is considered to be a vital technique for hiding visual data from intruders. Because of its importance, it finds applications in various sectors such as E-voting system, financial documents and copyright protections etc. A number of methods have been proposed in past for encrypting color images such as color decomposition, contrast manipulation, polynomial method, using the difference in color intensity values in a color image etc. The major flaws with most of the earlier proposed methods is the complexity encountered during the implementation of the methods on a wide scale basis, the problem of random pixilation and insertion of noise in encrypted images. This paper presents a simple and highly resistant algorithm for visual cryptography to be performed on color images. The main advantage of the proposed cryptographic algorithm is the robustness and low computational cost with structure simplicity. The proposed algorithm outperformed the conventional methods when tested over sample images proven using key analysis, SSIM and histogram analysis tests. In addition, the proposed method overshadows the standard method in terms of the signal to noise ratio obtained for the encrypted image, which is much better than the SNR value obtained using the standard method. The paper also makes a worst case analysis for the SNR values for both the methods.

β-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

The purpose of this study was to enhance the color and sensory quality and β-carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) and sugar-free (control), 15% CJ, 15% CJ plus 10% sugar, 20% CJ and 20% CJ plus 10% sugar and stored at 4 ± 1C. The chemical composition was determined after the first day; however, viscosity, syneresis, titratable acidity, pH, yeast and mould counts, color measurements, β-carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest β-carotene amounts were determined in CJ20 (130.39 μg/100 g) and the control (2.87 μg/100 g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, β-carotene contents and color intensity values were high in the yoghurt samples with CJ. The yoghurt sample with 15% CJ and 10% sugar was the most favorable for all sensory attributes. Practical Application The purpose of this study is to enhance the color and sensory quality and β-carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of β-carotene. The increment of CJ ratio increased β-carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists.

Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)

<p>Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ratio, unit density, bulk density, water absorption, solubility and pellet durability indices, and color) of Rainbow trout (Oncorhynchus mykiss) feed. Four ingredient blends were formulated with 20 and 40% C- DDGS, and 20 and 40% HP-DDG, along with other required dietary ingredients. Each diet was extruded using two replications; a fishmeal based diet acted as the control diet. The highest and the lowest extrudate moisture content and water activity were observed for the diets containing 20% DDGS and 40% HP-DDG, respectively. Compared to the control diet, increasing HP-DDG content from 20 to 40% had no effect on the bulk density of the products, while increasing DDGS content from 20-40% led to a considerable rise in bulk density of the extrudates by 14.2 and 6%, respectively. Also, extrudates with the lowest brightness, greenness, and yellowness values were obtained from the diet containing 20% DDGS, whereas the most color intensity values were observed for the diets containing 40% DDGS and 20% HP-DDG. Increasing DDGS and HP-DDG from 0-40% caused a remarkable increase in water absorption index, by 72 and 30%, respectively. Likewise, the water solubility index increased, but in a considerably lesser order of magnitude. High pellet durability index of more than 99% was achieved with inclusion of either DDGS or HP-DDG. None of the diets impacted the thermal properties of the extrudates. Inclusion of 20 and 40% DDGS resulted in the extrudates with the largest and the smallest unit density values of nearly 887 and 750 kg/m<sup>3</sup>, respectively. As was expected, expansion ratio decreased with increasing unit density. Increasing inclusion levels of HP-DDG did not show any effect on unit density or expansion ratio of the products. Future research should concentrate on investigating the effects of both extrusion processing and graded levels of different types of DDGS on Rainbow trout feeds.</p>

Dense Stereo Correspondence Using Combined Similarity Measurement

This paper presents a new real-time stereo correspondence method based on combined similarity measurement and guided filter. Many stereo correspondence methods use color intensity value as pixel similarity measurement, color intensity value is sensitive to noise, exposure, light and etc, so error correspondence rates of these methods are high. Gradient value is more robust to these factors than intensity, so we introduce the gradient value into the similarity measurement, and the linear combination of both measurements composes combined similarity measurement. Guided filter has edge-preserving character as bilateral filter, but runs faster than it, we use guided filter as adaptive support weight of the neighbored pixels in a finite squared support window. The experimental results demonstrate that our real-time approach performs much better compared with other local methods using different similarity measurements, whether in accuracy or robustness to radiometric distortions, according to the widely-used Middlebury stereo benchmarks.

Rapid and sensitive quantitation of zearalenone in food and feed by lateral flow immunoassay

A lateral flow immunoassay (LFA) for rapid and sensitive quantitation of zearalenone (ZEN) in food and feed stuffs was developed, based on the availability of a new highly sensitive anti-ZEN monoclonal antibody. Compared to previously reported LFA, the established method allows quantitative determination of ZEN within the desirable dynamic range of 1–50 ng mL−1, corresponding to the recorded color intensity (CI) values of 65–9, with an IC50 value of 15 ng mL−1. The developed approach was then applied to a sample collection of thirty two cereal-based baby food, maize, wheat and feed samples, revealing that seven positive samples contained ZEN at concentrations ranging from 20 to 94 μg kg−1. The accuracy of the obtained results was confirmed by in-parallel LC–MS/MS analyses. The described assay format is capable of simple, rapid, cost-effective and robust on-site screening or remote quantitative analysis for ZEN, fulfilling the currently strictest regulation requirements for ZEN monitoring worldwide.

Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki

Mid-infrared (IR) spectroscopy, which is a rapid and relatively small amount of waste producing technique, was used to predict several quality parameters of two types of alcoholic beverages, wine and raki. Mid-infrared spectra of red, rose and white wines and a traditional aniseed alcoholic beverage, raki were collected and relations were established between measured chemical parameters (pH, brix, total phenol content, anthocyanin content, titratable acidity, sugar content, electrical conductivity and some colour parameters) of these beverages and their infrared spectra using chemometric techniques. Partial least square regression provided excellent prediction of total phenol (R 2 = 0.97) and anthocyanin contents (R 2 = 0.98) of wine samples and a good prediction of pH (R 2 = 0.9), brix (R 2 = 0.92) and colour intensity (R 2 = 0.93) values were obtained. Brix, total phenol and sugar content of raki samples were also estimated very successfully (R 2 = 0.99) for raki and good prediction was obtained with pH value. Mid-IR spectroscopy in combination with chemometrics could be a promising technique for determination of several quality parameters of alcoholic beverages simultaneously and rapidly.

Chromogenic platform based on recombinant Drosophila melanogaster acetylcholinesterase for visible unidirectional assay of organophosphate and carbamate insecticide residues

In this study we propose a chromogenic platform for rapid analysis of organophosphate (OP) and carbamate (CM) insecticide residues, based on recombinant Drosophila melanogaster acetylcholinesterase (R-DmAChE) as enzyme and indoxyl acetate as substrate. The visible chromogenic strip had the advantages identical to those of commonly used lateral flow assays (LFAs) with utmost simplicity in sample loading and result observation. After optimization, depending on the color intensity (CI) values, the well-established assay has the capabilities of both qualitative measurement via naked eyes and quantitative analysis by colorimetric reader with the desirable IC50 values against the tested six insecticides (0.06μgmL−1 of carbofuran, 0.28μgmL−1 of methomyl, 0.03μgmL−1 of dichlorvos, 31.6μgmL−1 of methamidophos, 2.0μgmL−1 of monocrotophos, 6.3μgmL−1 of omethoate). Acceptable matrix effects and satisfactory detection performance were confirmed by in-parallel LC–MS/MS analysis in different vegetable varieties at various spiked levels of 10−3 to 101μgg−1. Overall, the testified suitability and applicability of this novel platform meet the requirements for practical use in food safety management and environmental monitoring, especially in the developing world.

모바일 장치에서 에지 선택의 효율성

본 논문은 모바일 환경 하에서 효과적인 그래프 기반의 이미지 분할 적용 시, 실행시간 및 메모리 사용량 향상시키고, 이를 이용해 surface layout의 전처리 작업으로 수퍼 픽셀을 얻기 위한 효율적인 방법을 제안한다. 그래프기반의 이미지 분할은 영상으로부터 오브젝트 영역을 추출하는 알고리즘으로 입력 영상의 각 화소 정보를 이용한 에지 생성 및 그래프를 구성한다. 그래프 구성 시 기준 화소 및 주변 화소 위치 정보 및 색상 강도 차이 값(edgeweight)을 이용하여 에지를 구성하며, 색상 강도 차이 값에 따른 문턱치 값을 기준으로 각 에지를 연결함으로써 객체 영역을 추출하고 있다. 따라서 에지의 수는 그래프 기반의 이미지 분할의 실행시간 및 메모리 사용량을 결정하게된다. 모바일 디바이스는 PC에 비해 프로세서 속도 및 메모리 사용량 등 하드웨어적인 제약사항이 많으며, 프로그램 응답 시간이 주요 이슈가 되고 있다. 이러한 모바일 디바이스 상의 영상 처리 기술 적용 시 빠른 프로그램 응답시간 제공은 반드시 이루어져야 하며, 이미지 분할 단계에서도 보다 빠른 응답 시간을 위한 프로세싱 시간과 메모리사용량을 줄여야만 한다. 본 논문은 그래프 상의 에지의 수를 효과적으로 선택하는 효과적인 에지 선택 알고리즘 적용을 통해 그래프 기반의 이미지 분할 알고리즘을 모바일 디바이스에 적용 시, 프로세싱 시간 및 메모리 사용량의 개선을 보이도록 하고, 수퍼 픽셀 당 정확도가 입력영상 사이즈에 관계없이 70%이상 생성되며, 그 정확도가 96%동일하다는 것을 보인다. This paper proposes the effective edge selection algorithm for the rapid processing time and low memory usage of efficient graph-based image segmentation on mobile device. The graph-based image segmentation algorithm is to extract objects from a single image. The objects are consisting of graph edges, which are created by information of each image's pixel. The edge of graph is created by the difference of color intensity between the pixel and neighborhood pixels. The object regions are found by connecting the edges, based on color intensity and threshold value. Therefore, the number of edges decides on the processing time and amount of memory usage of graph-based image segmentation. Comparing to personal computer, the mobile device has many limitations such as processor speed and amount of memory. Additionally, the response time of application is an issue of mobile device programming. The image processing on mobile device should offer the reasonable response time, so that, the image segmentation processing on mobile should provide with the rapid processing time and low memory usage. In this paper, we demonstrate the performance of the effective edge selection algorithm, which effectively controls the edges of graph for the rapid processing time and low memory usage of graph-based image segmentation on mobile device.

Effects of cluster reduction, herbagreen and humic acid applications on grape yield and quality of Horoz Karasi and Gök üzüm grape cultivars

This study was carried out in 5 BB rootstock grafted on Horoz Karasi and Gok uzum grape varieties ( Vitis vinifera L.) during the 2010 growth season. Effects of 1/3 cluster reduction (CR), 1/3 CR + herbagreen (HG) and 1/3 CR + humic acid (HA) applications on grape yield and quality of cultivars were examined. The results showed that 1/3 CR + HA application increased grape yield, berry weight, berry red and blue color intensity values of Horoz Karasi grape variety and 1/3 CR application increased grape yield and maturity index values of Gok uzum grape variety. Key words : Vitis vinifera L., grape yield, quality, cluster reduction, humic acid, herbagreen.

EFFECT OF PACKAGING FILMS ON INDIVIDUAL ANTHOCYANINS IN PERICARP OF IMPORTED NON-ACID TREATED LITCHI

Litchi fruit (Litchi chinensis Sonn.) are mainly produced in Asian and African countries and typically exported some distance from the growing area to the destination. If fruit are not handled correctly after harvest they rapidly lose their attractive colour, which decreases their market appeal. Although sophisticated packaging materials can be used to minimise postharvest changes of litchi fruit, no work has documented the effect of modified atmosphere packaging on individual anthocyanin contents in litchi pericarp. Hence, the aim of this study was to detail the changes in weight, colour, and individual anthocyanin concentrations in litchi pericarp using various packaging materials. Non-acid-treated 'Mauritius' fruit, imported by air from Israel, were packed using four different packaging films viz., micro-perforated polypropylene (PP), PropaFresh™ (PF), NatureFlex™ NVS (NVS), Cellophane WS (WS) and unwrapped, and stored at 13°C for 9 days. CO 2 was determined from single packs (n=90) whilst fruit (n=450) were individually measured for weight loss (%), lightness (L*), colour intensity (chroma, C * ) and redness (hue, H°) values. Freeze-dried pericarp tissue was extracted and analysed for individual anthocyanin content. Concentration of CO 2 (%) was significantly greater in WS packs during 9 days storage followed by NVS, PF and PP films, respectively. Weight loss of fruit stored in PF film was significantly lower than for other treatments. Fruit with WS and PF films showed significantly higher L* and C * values over 9 days. The major anthocyanins found in pericarp tissue were cyanidin 3 rutinoside (328.00 μg g -1 DW), cyanidin 3 glucoside (42.88 μg g -1 DW) and malvidin 3 glucoside (5.01 μg g DW). Anthocyanin concentrations from litchi packed in PF were significantly higher than for other films after 9 days storage indicating that this film was the best.

Caracterização físico-química e aminas bioativas em vinhos da cv. Syrah I: efeito do ciclo de produção

A ocorrência sistemática de dias chuvosos ou com alta nebulosidade e temperaturas ambientais elevadas prejudicam a maturação e a sanidade das uvas. Estudos recentes indicam que a alteração do ciclo de produção da videira através da poda possibilita colher uvas em épocas mais favoráveis à maturação, e com níveis de produção aceitáveis. Neste sentido, o presente trabalho teve como objetivo avaliar o perfil analítico dos vinhos de Syrah de safras de verão e inverno dos anos 2005 e 2006 produzidos em Três Corações (MG). Os vinhos do inverno de 2005 apresentaram valores superiores de pH (3,91 × 3,59), polifenóis totais (49,2 × 32,5), intensidade de cor (10,75 × 5,68), antocianinas (121,48 × 41,09 mg.L-1 ), fenólicos totais (2,06 × 1,21 g.L-1), álcool (12,65 × 10,78% v/v) e aminas bioativas (10,36 × 4,46 mg.L-1) quando comparados aos de verão. Comportamento semelhante foi obtido na safra de 2006. Os vinhos de inverno apresentaram maior conteúdo de compostos fenólicos, o que indica maior qualidade e maior potencial de guarda. Entretanto, o cultivo em estação seca e o elevado pH do mosto contribuíram para um aumento no teor de aminas bioativas, cuja evolução deve ser controlada na vinificação para evitar riscos à saúde humana.

Manejo do dossel vegetativo da videira e seu efeito na composição do vinho Merlot

O objetivo deste trabalho foi avaliar o efeito de modalidades de poda verde da videira (Vitis vinifera L.) na composição do vinho Merlot. Um experimento foi conduzido de 1993/1994 a 1996/1997, em Bento Gonçalves, RS, com uma testemunha e 11 modalidades de poda verde em vinhedo conduzido em latada. A análise de componentes principais mostrou que o efeito da poda verde variou conforme o ano. Considerando a média dos quatro anos avaliados, os três principais componentes foram responsáveis por 72% da variação total. Adesbrota, desponta e desfolha realizada no início da floração, com eliminação de todas as folhas abaixo dos cachos foi a modalidade de poda que apresentou os valores mais elevados de intensidade de cor, absorbâncias a 280 e 520 nm, antocianinas, taninos, álcool, 3-metil-1-butanol/2-metil-1-propanol, álcool em peso/extrato seco reduzido e fósforo, e foi a mais indicada para a produção de vinho Merlot.

Effects of Agricultural Practices on Color, Carotenoids Composition, and Minerals Contents of Sweet Peppers, cv. Almuden

Consumers demand organic products because they believe they are more flavorful and respectful to the environment and human health. The effects of conventional, integrated, and organic farming, grown in a controlled greenhouse, on color, minerals, and carotenoids of sweet pepper fruits ( Capsicum annuum), cv. Almuden, were studied. Experimental results proved that organic farming provided peppers with the highest (a) intensities of red and yellow colors, (b) contents of minerals, and (c) total carotenoids. Integrated fruits presented intermediate values of the quality parameters under study, and conventional fruits were those with the lowest values of minerals, carotenoids, and color intensity. As an example, the concentrations of total carotenoids were 3231, 2493, and 1829 mg kg (-1) for organic, integrated, and conventional sweet peppers, respectively. Finally, organic red peppers could be considered as those having the highest antioxidant activity of all studied peppers (agricultural farming and development stage).

Effect of pre‐freezing and solutes on mass transfer during osmotic dehydration and colour of oven‐dried African star apple during storage

SummaryThe effects of freezing, solutes (glucose and sucrose) and concentrations (44, 52 and 60 °Bx) on water loss and solid gain during osmotic dehydration and on CIE colour parameters, colour intensity (ΔE) and chroma (ΔC), of osmo‐oven‐dried African star apple pulp during storage were investigated. Water loss and solid gain were higher in fruits immersed in glucose solutions than in sucrose solutions. Freeze‐thawed fruits recorded a rapid increase in water loss and solid gain within 30 min of immersion when compared with the fresh African star apple that showed higher water loss after 2–3 h of immersion. Generally, L* value increased in the osmo‐air‐dried African star apple preosmosed in glucose and sucrose solution while a* and b* values decreased during storage. Higher colour intensity and chroma values were recorded in air‐dried African Star apple preosmosed in glucose solution than in sucrose solution.

Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process

Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sample from the hot water. The material temperature and the qualities of parboiled rice (hardness, color, lightness and head rice yield) were determined for different layers. The thickness of each layer was about 20 mm. The temperature distribution in this parboiling process (pre-steaming and steaming) was found to be uneven. The change of material temperature was faster for the first (bottom layer; beneath which steam started to penetrate the paddy mass), next was the second (middle) and last was the third (top) layer. The greater the thickness of the material, the lower was the material temperature. The hardness and the head rice yield were found to be the highest for the first, with the second and third layers following in that order; this might be affected by the material temperature. Difference in color intensity and lightness value was insignificant among the layers. The hardness, color intensity and lightness value were about 70 N, 24, and 57, respectively, corresponding to the maximum head rice yield (67%, first layer) which is considered to be the suitable quality of parboiled rice.

Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes

Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 Da. The experiments have been carried out over a wide range of transmembrane pressures (100–400 kPa), temperatures (20–55 °C), and feed flow rates (100–900 ml/min). Permeate flux significantly decreased with time until a steady-state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. The steady-state permeate flux was proportional to the feed flow rate raised to powers ranging between 0.22 and 0.31. All the membranes studied produced the clarified juice with a satisfactory clarity and color intensity value.

Changes in physicochemical attributes of sweet pepper cv. Domino during fruit growth and development

The effect of harvesting sweet pepper ‘Domino’ fruit at different stages of growth and development on physicochemical attributes was studied. The suitability of fruit fresh weight, diameter and length, weeks from anthesis, total soluble solids (TSS), fruit colour change, firmness, internal CO 2 and C 2H 4 concentrations as well as fruit respiration and ethylene production as maturity indicators were evaluated. Fruits were harvested weekly until fully red ripe. Fruits took 8 weeks after anthesis (WAA) to reach harvest maturity and a further 2–3 weeks to reach full ripeness (11 WAA). Fruits exhibited a sigmoid growth pattern. Hue angle (change in colour from green to red) declined with time while chroma (colour intensity) values increased with fruit maturity, as did TSS. An increase in P iCO 2 and P iC 2H 4 accompanied the decrease in hue angle. The association between fruit ripening and the significant increase in P iC 2H 4 indicates that ethylene may be responsible for ripening of this cultivar of sweet pepper. Colour change and TSS were reasonable indicators of maturity of sweet pepper fruit complemented with fruit firmness.

A new method to determine discoloration kinetics of uncoated white tablets occurring during stability testing—an application of instrumental color measurement in the development pharmaceutics

The tristimulus color coordinates CIELAB and associated parameter Color Intensity (CI) have been shown to be a quantifiable variable for whiteness of uncoated tablets. Whereas any of L*, a* or b* indicates the discoloration of white tablets to a certain degree, it alone cannot reflect the full extent of discoloration. The CI has been defined which is able to describe the discoloration kinetics with acceptable regression coefficients. The evaluation of the CIELAB values from the stability data has shown that the discoloration of the white tablets means an intensification of yellowish or brownish color which is manifested by more or less constant hue angle ( hab) values and increasing chroma ( Cab*) values. In the view of these data the discoloration kinetics can physically be expressed by the CI. With the CI values the discoloration kinetics can be calculated by linear or polynomial regression with acceptable confidence intervals. The discoloration rates determined under several storage temperatures follow the Arrhenius equation and the activation energy can be estimated for the products. The CI values are unambiguously connected to the visual perception of the corresponding tablets. By means of the discoloration kinetics based on the CI values, it has become possible to statistically determine, the period of time uncoated tablets remain white.

Fast Lighting Independent Background Subtraction

This paper describes a simple method of fast background subtraction based upon disparity verification that is invariant to arbitrarily rapid run-time changes in illumination. Using two or more cameras, the method requires the off-line construction of disparity fields mapping the primary background images. At runtime, segmentation is performed by checking background image to each of the additional auxiliary color intensity values at corresponding pixels. If more than two cameras are available, more robust segmentation can be achieved and, in particular, the occlusion shadows can be generally eliminated as well. Because the method only assumes fixed background geometry, the technique allows for illumination variation at runtime. Since no disparity search is performed, the algorithm is easily implemented in real-time on conventional hardware.

Interactions of Some Environmental and Chemical Parameters Affecting the Color Attributes of Wine

The influence of variations in environmental parameters (temperature, atmospheric oxygen, light) and pH as well as of certain compounds present in wine on the color attributes of wine was studied. The combined interaction of these parameters makes it difficult to study their individual effects, and for this reason, the study design was based on 2ⁿ factorial analysis for calculating the primary effects of the parameters considered and the main interactions among them. At low temperature (up to 20°C), color stability was more dependent upon incident light than upon oxygen concentration. At higher temperatures (up to 45°C), the oxygen content in the container head space became as important a factor as light. Minimum head space in darkness yielded the lowest color intensity and browning values. The interaction between temperature and wine pH was also extremely important. The catechins [L(-)epicatechin] underwent the highest degree of oxidation and polymerization, yielding highly pigmented products.