Using Markov Models to Mine Temporal and Spatial Data

Référence du projet ANR BIODIVAGRIM : ANR 07 BDIV 02Markov models represent a powerful way to approach the problem of mining time and spatial signals whose variability is not yet fully understood. In this chapter, we will present a general methodology to mine different kinds of temporal and spatial signals having contrasting properties: continuous or discrete with few or many modalities. This methodology is based on a high order Markov modelling as implemented in a free software: carottAge (Gnu GPL)Les modèles de Markov sont des modèles puissants pour analyser des signaux temporels et spatiaux dont la variabilité n'est pas entièrement comprise. Dans ce chapitre, nous présentons notre méthodologie pour fouiller différentes sortes de signaux ayant des propriétés différentes: signaux continus ou discrets, simples ou composites. Cette méthodologie s'appuie sur des modèles de Markov cachés du second-ordre tels qu'implantés dans la boîte à outils CarottAge (licence Gnu-GPL)

Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo

[EN] Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision techniques to control and model the coffee roasting process. Samples of Castillo variety coffee were used to construct the roasting curve, with captured images at different times. Physico-chemical determinations, such as colour, titratable acidity, pH, humidity and chlorogenic acids, and caffeine content, were investigated on the coffee beans. Data were processed by (i) Principal component analysis (PCA) to observe the aggrupation depending on the roasting time, and (ii) partial least squares (PLS) regression to correlate the values of the analytical determinations with the image information. The results allowed to construct robust regression models, where the colour coordinates (L*, a*), pH and titratable acidity presented excellent values in prediction (R-Pred(2) 0.95, 0.91, 0.94 and 0.92). The proposed algorithms were capable to correlate the chemical composition of the beans at each roasting time with changes in the images, showing promising results in the modelling of the coffee roasting process.Supported by the Universidad Surcolombiana, Project No. USCO-VIPS-3050.Ivorra Martínez, E.; Sarria-González, JC.; Girón Hernández, J. (2020). Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo. Czech Journal of Food Sciences. 38(6):388-396. https://doi.org/10.17221/346/2019-CJFSS38839638

Tropical stream diatom communities – the importance of headwater streams for regional diversity

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