Region-based Skin Color Detection.

Skin color provides a powerful cue for complex computer vision applications. Although skin color detection has been an active research area for decades, the mainstream technology is based on the individual pixels. This paper presents a new region-based technique for skin color detection which outperforms the current state-of-the-art pixel-based skin color detection method on the popular Compaq dataset (Jones and Rehg, 2002). Color and spatial distance based clustering technique is used to extract the regions from the images, also known as superpixels. In the first step, our technique uses the state-of-the-art non-parametric pixel-based skin color classifier (Jones and Rehg, 2002) which we call the basic skin color classifier. The pixel-based skin color evidence is then aggregated to classify the superpixels. Finally, the Conditional Random Field (CRF) is applied to further improve the results. As CRF operates over superpixels, the computational overhead is minimal. Our technique achieves 91.17% true positive rate with 13.12% false negative rate on the Compaq dataset tested over approximately 14,000 web images

Effect of cooking time on physical properties of almond milk-based lemak cili api gravy

One of the crucial elements in developing or reformulating product is to maintain the quality throughout its entire shelf life. This study aims to determine the effect of different cooking time on the almond milk-based of lemak cili api gravy. Various cooking times of 5, 10, 15, 20, 25 and 30 minutes were employed to the almond milk-based lemak cili api gravy followed by determination of their effects on physical properties such as total soluble solids content, pH and colour. pH was determined by using a pH meter. Refractometer was used to evaluate the total soluble solids content of almond milk-based lemak cili api gravy. The colours were determined by using spectrophotometer which expressed as L*, a* and b* values. Results showed that almond milk-based lemak cili api gravy has constant values of total soluble solids with pH range of 5 to 6, which can be classified as low acid food. Colour analysis showed that the lightness (L*) and yellowness (b*) are significantly increased while redness (a*) decreased. In conclusion, this study shows that physical properties of almond milk-based lemak cili api gravy changes by increasing the cooking time