Facial emotion recognition using min-max similarity classifier

Recognition of human emotions from the imaging templates is useful in a wide variety of human-computer interaction and intelligent systems applications. However, the automatic recognition of facial expressions using image template matching techniques suffer from the natural variability with facial features and recording conditions. In spite of the progress achieved in facial emotion recognition in recent years, the effective and computationally simple feature selection and classification technique for emotion recognition is still an open problem. In this paper, we propose an efficient and straightforward facial emotion recognition algorithm to reduce the problem of inter-class pixel mismatch during classification. The proposed method includes the application of pixel normalization to remove intensity offsets followed-up with a Min-Max metric in a nearest neighbor classifier that is capable of suppressing feature outliers. The results indicate an improvement of recognition performance from 92.85% to 98.57% for the proposed Min-Max classification method when tested on JAFFE database. The proposed emotion recognition technique outperforms the existing template matching methods

State of the Art in Face Recognition

Notwithstanding the tremendous effort to solve the face recognition problem, it is not possible yet to design a face recognition system with a potential close to human performance. New computer vision and pattern recognition approaches need to be investigated. Even new knowledge and perspectives from different fields like, psychology and neuroscience must be incorporated into the current field of face recognition to design a robust face recognition system. Indeed, many more efforts are required to end up with a human like face recognition system. This book tries to make an effort to reduce the gap between the previous face recognition research state and the future state

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