Search results for "HTN"
showing 10 items of 252 documents
Implementations of a novel algorithm for colour constancy
1997
AbstractIn agreement with the principles of the relativistic model proposed by Creutzfeldtet al., with the photometric rule (lightness anchoring rule) and with the influence of simultaneous contrast in the appearance of a visual scene, we propose a first-stage mechanism yielding substantial colour constancy. We have defined a set of first-stage colour descriptors, and to test their utility, we have performed a simulation using a Machine Vision System (MVS). The statistical stability of the descriptors for Munsell samples under different illuminants is good.
The problem of spatial homogeneity in an LCoS projector
2019
Abstract Video projectors allow interesting applications in vision sciences since they provide a large projection area. We have colorimetrically characterized a LCoS projector using a mathematical model requiring additivity and constancy of the primaries -a sigmoid function in our case. Significant differences in chromaticity in the CIELAB space, but not in lightness, were found between the center and the corners of the screen. The lack of spatial homogeneity led us to estimate the parameters of the model as a function of spatial position, using different strategies. The best result was obtained by interpolating the values of the parameters of the model determined from experimental measurem…
Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots
2013
Summary The effects of drying by microwave and convective heating at 60 and 70 °C on colour change, degradation of β-carotene and the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of apricots were evaluated. Microwave heating reduced significantly the drying time (up to 25%), if compared with convective one, also owing to the higher temperature reached during the last phase of the process, as monitored by infrared thermography. Colour changes of apricot surface, described with lightness and hue angle, in both drying methods followed a first-order reaction (0.927 ≤ R2 ≤ 0.996). The apricots dried by microwave were less affected by the darkening phenomena. The evolution of …
Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films
2020
International audience; The aim of this study was to evaluate the effects of candelilla (CAN) or carnauba wax (CAR) incorporation on functional properties of edible sodium caseinate (CAS) films. Glycerol and Tween-80 were used as the plasticizer and the emulsifier, respectively. The results showed that the incorporation of waxes increased film opacity, total color differences (∆E), and mechanical resistance and reduced film lightness, water vapor permeability (WVP), and elongation at break. Scanning electron microscopy showed heterogeneous structure of emulsion films with regular distribution of lipid particles. A different internal arrangement was observed as a function of the film composi…
Effect of 15% carbamide peroxide bleaching gel on color stability of giomer and microfilled composite resin: an in vitro comparison
2011
Objectives: The effect of 15% carbamide peroxide bleaching gel on color stability and surface topography of a giomer and a microfilled composite resin was evaluated in the present in vitro study. Study design: Forty discs measuring 10 mm in diameter and 1 mm in thickness were prepared from a giomer and a microfilled composite resin. Each material yielded 20 discs with completely smooth surfaces. Then a spectrophotometer was used to measure L* (lightness), a* (redness, greenness) and b* (blueness, yellowness) color coordinates of all the discs. Subsequently, the specimens were subjected to 15% carbamide peroxide bleaching gel. After measuring the color coordinates once again, color changes (…
Infrared thermography assisted control for apples microwave drying
2012
A microwave based system was developed for drying of apple slices while on-line controlling their temperatures. An infrared thermography assisted control system allowed to realize temperature control by detecting the instantaneous maximum temperature among the samples under test instead of a chosen slice. The effectiveness of the system at hand in realizing temperature control both in space and in time was proven for three temperatures: 55, 65 and 75 C. Temperature fluctuations became larger both with time increasing and with rising temperature levels thus causing a negative impact on dried fruit quality. In fact apples slices dried at 75 C by microwave showed L⁄ (lightness) and white index…
Asymmetric colour matching: memory matching versus simultaneous matching
2001
We have compared corresponding pairs obtained by simultaneous matching (haploscopic matching) and by memory matching (after 10 min) using 34 reference tests selected from the Munsell Atlas (glossy), belonging to the four main hues 5Y, 5G, 5PB, and 5RP. These colours lie very close to the F1 and F2 axes in the SVF space, where we have analyzed our results. Illuminants D65 and A were used as reference and matching illuminants, respectively. Our results show for both kinds of matching a tendency to select more colourful colours than the original ones, with significant differences between matching and test colours, whereas hue does not seem to follow a definite pattern. This behavior is similar…
Absence of lightness constancy as a deficit of monochromatic vision
1995
Dark-adapted human subjects arranged a collection of colored papers in a sequence according to their lightness. The sequence of the papers (which appeared gray to the subjects) varied under different illuminant spectra. These variations could be predicted quantitatively from the radiometric data and human scotopic spectral sensitivity. By substitution of natural daylight spectra in the computation it was shown that monochromats cannot perceive lightness reliably under the changing illuminant spectra of our planet. Animals need some degree of lightness constancy to detect figures against a background reliably. This can be achieved only with the help of additional light receptors of different…
A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties…
2019
Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. Results: Color parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different type of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in th…
Color change of the bleached enamel treated with calcium silicate- sodium phosphate-sodium monofluorophosphate-based system
2018
Background The increasing demand of tooth bleaching has also increased the need of researches focusing on the durability of the resultant color. The aim of this study was to evaluate the effect of a system based on calcium silicate, sodium phosphate and sodium monofluorophosphate (Regenerate™) on color maintenance of bleached enamel considering two waiting times for the contact with a cola drink. Material and Methods This in vitrostudy was performed on bovine enamel specimens (n = 100), bleached with 35% H2O2 and treated with: G1 Distilled water; G2 Artificial saliva; G3 RegenerateTM Serum and Toothpaste; G4 RegenerateTM Toothpaste; G5 RegenerateTM Serum. The groups G3, G4 and G5 received o…