Sabanci-Okan system at ImageClef 2011: plant identication task

We describe our participation in the plant identication task of ImageClef 2011. Our approach employs a variety of texture, shape as well as color descriptors. Due to the morphometric properties of plants, mathematical morphology has been advocated as the main methodology for texture characterization, supported by a multitude of contour-based shape and color features. We submitted a single run, where the focus has been almost exclusively on scan and scan-like images, due primarily to lack of time. Moreover, special care has been taken to obtain a fully automatic system, operating only on image data. While our photo results are low, we consider our submission successful, since besides being our rst attempt, our accuracy is the highest when considering the average of the scan and scan-like results, upon which we had concentrated our eorts

Dynamic texture recognition using time-causal and time-recursive spatio-temporal receptive fields

This work presents a first evaluation of using spatio-temporal receptive fields from a recently proposed time-causal spatio-temporal scale-space framework as primitives for video analysis. We propose a new family of video descriptors based on regional statistics of spatio-temporal receptive field responses and evaluate this approach on the problem of dynamic texture recognition. Our approach generalises a previously used method, based on joint histograms of receptive field responses, from the spatial to the spatio-temporal domain and from object recognition to dynamic texture recognition. The time-recursive formulation enables computationally efficient time-causal recognition. The experimental evaluation demonstrates competitive performance compared to state-of-the-art. Especially, it is shown that binary versions of our dynamic texture descriptors achieve improved performance compared to a large range of similar methods using different primitives either handcrafted or learned from data. Further, our qualitative and quantitative investigation into parameter choices and the use of different sets of receptive fields highlights the robustness and flexibility of our approach. Together, these results support the descriptive power of this family of time-causal spatio-temporal receptive fields, validate our approach for dynamic texture recognition and point towards the possibility of designing a range of video analysis methods based on these new time-causal spatio-temporal primitives.Comment: 29 pages, 16 figure

Pattern Recognition

Pattern recognition is a very wide research field. It involves factors as diverse as sensors, feature extraction, pattern classification, decision fusion, applications and others. The signals processed are commonly one, two or three dimensional, the processing is done in real- time or takes hours and days, some systems look for one narrow object class, others search huge databases for entries with at least a small amount of similarity. No single person can claim expertise across the whole field, which develops rapidly, updates its paradigms and comprehends several philosophical approaches. This book reflects this diversity by presenting a selection of recent developments within the area of pattern recognition and related fields. It covers theoretical advances in classification and feature extraction as well as application-oriented works. Authors of these 25 works present and advocate recent achievements of their research related to the field of pattern recognition

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

Perceptual texture similarity estimation

This thesis evaluates the ability of computational features to estimate perceptual texture similarity. In the first part of this thesis, we conducted two evaluation experiments on the ability of 51 computational feature sets to estimate perceptual texture similarity using two differ-ent evaluation methods, namely, pair-of-pairs based and retrieval based evaluations. These experiments compared the computational features to two sets of human derived ground-truth data, both of which are higher resolution than those commonly used. The first was obtained by free-grouping and the second by pair-of-pairs experiments. Using these higher resolution data, we found that the feature sets do not perform well when compared to human judgements. Our analysis shows that these computational feature sets either (1) only exploit power spectrum information or (2) only compute higher order statistics (HoS) on, at most, small local neighbourhoods. In other words, they cannot capture aperiodic, long-range spatial relationships. As we hypothesise that these long-range interactions are important for the human perception of texture similarity we carried out two more pair-of-pairs ex-periments, the results of which indicate that long-range interactions do provide humans with important cues for the perception of texture similarity. In the second part of this thesis we develop new texture features that can encode such data. We first examine the importance of three different types of visual information for human perception of texture. Our results show that contours are the most critical type of information for human discrimination of textures. Finally, we report the development of a new set of contour-based features which performed well on the free-grouping data and outperformed the 51 feature sets and another contour type feature set with the pair-of-pairs data