Description:
Nowadays, more and more images are available. However, to find a required image for an ordinary user is a challenging task. Large amount of researches on image retrieval have been carried out in the past two decades. Traditionally, research in this area focuses on content based image retrieval. However, recent research shows that there is a semantic gap between content based image retrieval and image semantics understandable by humans. As a result, research in this area has shifted to bridge the semantic gap between low level image features and high level semantics. The typical method of bridging the semantic gap is through the automatic image annotation (AIA) which extracts semantic features using machine learning techniques. In this paper, we focus on this latest development in image retrieval and provide a comprehensive survey on automatic image annotation. We analyse key aspects of the various AIA methods, including both feature extraction and semantic learning methods. Major methods are discussed and illustrated in details. We report our findings and provide future research directions in the AIA area in the conclusions
Description:
Cubes of Granny Smith and Pink Lady apples were vacuum packed in barrier bags with 0% to 50% (v/v) pineapple juice (PJ) at 20°Bx and subjected to high pressure processing (HPP) at 600 MPa for 1–5 min (22 °C). The in-pack total colour change (ΔE) was observed over 4 weeks at 4 °C. Within <1 week of storage at 4 °C, texture, polyphenoloxidase, pectinmethylesterase activities, changes in ΔE and visual browning after opening the bags during air exposure (22 °C; 21% O2 ) for 5 h were also monitored. During the 4 weeks storage in bag visible colour changes were not observed. Texture and ΔE after 5 h air exposure were significantly affected by the apple variety, HPP time and % PJ used. The combined treatment significantly reduced residual PPO activity while PME activity was not affected in both varieties. Pineapple juice in combination with HPP could be used as a natural preservation system for minimally processed apples. Industrial relevance: Browning upon opening the packs and during air exposure can adversely affect the quality of fresh-cut fruits. Combined treatment of high pressure processing (HPP) and use of pineapple juice has the potential to prevent browning for several hours giving sufficient time for presentation and use in domestic and foodservice environment where high quality fresh-like fruit is required.
Description:
Cubes of Granny Smith and Pink Lady apples were vacuum packed in barrier bags with 0% to 50% (v/v) pineapple juice (PJ) at at 20°Bx and subjected to high pressure processing (HPP) at 600 MPa for 1-5 min (22 °C). The in-pack total colour change (
Description:
Texture image classification is very useful in many domains. It has been tried using statistical, spectral and structural approaches. A novel Pixel N-grams technique has emerged for image feature extraction recently. The aim of this paper is to analyse the efficacy of Pixel N-grams technique for texture image classification in comparison with the traditional techniques namely Intensity histogram, Haralick’s features based on co-occurrence matrix and state-of-the-art Bag-of-Visual-Words (BoVW). The experiments were carried out on the benchmark UIUC texture dataset using SVM classifier. The classification performance was compared using Fscore, Recall and Precision. The classification results using Pixel N-gram were significantly better than that using Intensity histogram and Haralick features whereas, they were comparable with the BoVW approach.
Description:
There have been much interest and a large amount of research on content based image retrieval (CBIR) in recent years due to the ever increasing number of digital images. Texture features play a key role in CBIR. Many texture features exist in literature, however, most of them are neither rotation invariant nor robust to scale and other variations. Texture features based on Gabor filters have been shown with significant advantages over other methods, and they are adopted by MPEG-7 as one of the texture descriptors for image retrieval. In this paper, we propose a rotation invariant curvelet features for texture representation. With systematic analysis and rigorous experiments, we show that the proposed curvelet texture features significantly outperforms the widely used Gabor texture features. A novel region padding method is also proposed to apply curvelet transform to region based image retrieval. Retrieval results from standard image databases show that curvelet features are promising for both texture and region representation.
Description:
Water uptake behavior of three cultivars of lentils (Boomer, French-green and Nugget) was studied at three different hydration temperature regimes (room temperature, 50 °C and 85 °C). Boomer had the highest amount of water uptake capacity (74.60 g water/100 g of seeds) at room temperature (20 °C) which can be linked with its pore properties. French-green lentils imbibed the largest amount of water at elevated soaking temperatures (50 °C and 85 °C) and can be attributed to its higher seed surface area to volume ratio, high protein content and relatively thinner seed coat. Water uptake at elevated temperatures (50 °C and 85 °C) were predicted by a two parameter Mitscherlich model (R2 > 0.99,
Description:
The change in textural attributes (hardness, chewiness and rate of softening) of three potato cultivars (Russet Burbank, Desiree and Sebago) was investigated. Uniform cylindrical samples (35-mm diameter and 3-mm thick) were prepared and exposed to different thermal processing regimes including; heating at 85°C, 95°C in water and steaming (100.2°C). The effect of salt on these textural attributes was also investigated using different salt concentrations (1.5%, 3% and 6% (w/w) NaCl). After thermal treatments the samples were subjected to texture profile analysis. The instrumental textural attributes were greatly affected by the cultivars and the thermal processing regimes. The change in textural attributes upon steaming was only marginally different compared to that at 95°C in water. Low concentrations of salt (1-3%) were found to accelerate the softening of the texture in these cultivars especially at lower temperatures. The textural attributes were modelled using a two-parameter reaction kinetics model. There was reasonable agreement by the model findings on the textural attributes prepared from all the thermal processing regimes and in presence and absence of (within average absolute error of 1.9-7%). Further, the model indicated that the order of reaction varied from 1.15-2.18 indicating that the changes in textural attributes in these thermal processing regimes followed higher reaction orders. [ABSTRACT FROM AUTHOR]
Description:
Hillslope hydrology in agricultural landscapes is complex due to a variety of hydropedological processes and field management possibilities. The aim was to test if there are any differences in soil properties and water regime along the hillslope and to compare vineyard rows (vine) with inter-rows (grass) area for those properties. The study determined that there are significant differences in the contents of soil particle fractions, pH, and humus content along the slope ( < 0.0001), with lower confidence level in bulk density < 0.05). Differences between row and inter-row space were significant for the pH, humus, and silt content, but for sand and clay content, and bulk density differences were not determined. The study determined differences in soil water content among five slope positions ( < 0.0001), and between row and inter-row vineyard space (all with < 0.05). Where in the upper slope positions (e. g., P1) soil water content was higher than on lower slope positions. Higher soil water content was observed at higher slope positions, associated with clay content. However, it can be concluded that the retention of moisture on the slope is more influenced by local-scale soil properties (primarily soil texture) and variability of the crop (row/inter-row) than the position on the slope.
Description:
Hillslope hydrology in agricultural landscapes is complex due to a variety of hydropedological processes and field management possibilities. The aim was to test if there are any differences in soil properties and water regime along the hillslope and to compare vineyard rows (vine) with inter-rows (grass) area for those properties. The study determined that there are significant differences in the contents of soil particle fractions, pH, and humus content along the slope ( < 0.0001), with lower confidence level in bulk density < 0.05). Differences between row and inter-row space were significant for the pH, humus, and silt content, but for sand and clay content, and bulk density differences were not determined. The study determined differences in soil water content among five slope positions ( < 0.0001), and between row and inter-row vineyard space (all with < 0.05). Where in the upper slope positions (e. g., P1) soil water content was higher than on lower slope positions. Higher soil water content was observed at higher slope positions, associated with clay content. However, it can be concluded that the retention of moisture on the slope is more influenced by local-scale soil properties (primarily soil texture) and variability of the crop (row/inter-row) than the position on the slope.