12,132 research outputs found
k-Same-Siamese-GAN: k-Same Algorithm with Generative Adversarial Network for Facial Image De-identification with Hyperparameter Tuning and Mixed Precision Training
For a data holder, such as a hospital or a government entity, who has a
privately held collection of personal data, in which the revealing and/or
processing of the personal identifiable data is restricted and prohibited by
law. Then, "how can we ensure the data holder does conceal the identity of each
individual in the imagery of personal data while still preserving certain
useful aspects of the data after de-identification?" becomes a challenge issue.
In this work, we propose an approach towards high-resolution facial image
de-identification, called k-Same-Siamese-GAN, which leverages the
k-Same-Anonymity mechanism, the Generative Adversarial Network, and the
hyperparameter tuning methods. Moreover, to speed up model training and reduce
memory consumption, the mixed precision training technique is also applied to
make kSS-GAN provide guarantees regarding privacy protection on close-form
identities and be trained much more efficiently as well. Finally, to validate
its applicability, the proposed work has been applied to actual datasets - RafD
and CelebA for performance testing. Besides protecting privacy of
high-resolution facial images, the proposed system is also justified for its
ability in automating parameter tuning and breaking through the limitation of
the number of adjustable parameters
Data-Driven Shape Analysis and Processing
Data-driven methods play an increasingly important role in discovering
geometric, structural, and semantic relationships between 3D shapes in
collections, and applying this analysis to support intelligent modeling,
editing, and visualization of geometric data. In contrast to traditional
approaches, a key feature of data-driven approaches is that they aggregate
information from a collection of shapes to improve the analysis and processing
of individual shapes. In addition, they are able to learn models that reason
about properties and relationships of shapes without relying on hard-coded
rules or explicitly programmed instructions. We provide an overview of the main
concepts and components of these techniques, and discuss their application to
shape classification, segmentation, matching, reconstruction, modeling and
exploration, as well as scene analysis and synthesis, through reviewing the
literature and relating the existing works with both qualitative and numerical
comparisons. We conclude our report with ideas that can inspire future research
in data-driven shape analysis and processing.Comment: 10 pages, 19 figure
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Holistic facial composite systems: are they compatible with witness recall?
Facial composite systems offer a particular challenge to human-computer interaction as they must facilitate several cognitively complex tasks and also aid communication between the operator and the witness. This paper presents the findings from a survey conducted with UK police composite operators that explored some of the issues involved in composite construction. A particular emphasis was placed on the information that witnesses report and its compatibility with both the composite system interface and the underlying construction method used by the system
Hybrid component-based face recognition.
Masters Degree. University of KwaZulu-Natal, Pietermaritzburg.Facial recognition (FR) is the trusted biometric method for authentication. Compared
to other biometrics such as signature; which can be compromised, facial recognition
is non-intrusive and it can be apprehended at a distance in a concealed manner.
It has a significant role in conveying the identity of a person in social interaction
and its performance largely depends on a variety of factors such as illumination, facial
pose, expression, age span, hair, facial wear, and motion. In the light of these
considerations this dissertation proposes a hybrid component-based approach that
seeks to utilise any successfully detected components.
This research proposes a facial recognition technique to recognize faces at component
level. It employs the texture descriptors Grey-Level Co-occurrence (GLCM),
Gabor Filters, Speeded-Up Robust Features (SURF) and Scale Invariant Feature Transforms
(SIFT), and the shape descriptor Zernike Moments. The advantage of using
the texture attributes is their simplicity. However, they cannot completely characterise
the whole face recognition, hence the Zernike Moments descriptor was used to
compute the shape properties of the selected facial components. These descriptors
are effective facial components feature representations and are robust to illumination
and pose changes.
Experiments were performed on four different state of the art facial databases,
the FERET, FEI, SCface and CMU and Error-Correcting Output Code (ECOC) was
used for classification. The results show that component-based facial recognition is
more effective than whole face and the proposed methods achieve 98.75% of recognition
accuracy rate. This approach performs well compared to other componentbased
facial recognition approaches
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
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