2,581 research outputs found

    Automatic facial analysis for objective assessment of facial paralysis

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    Facial Paralysis is a condition causing decreased movement on one side of the face. A quantitative, objective and reliable assessment system would be an invaluable tool for clinicians treating patients with this condition. This paper presents an approach based on the automatic analysis of patient video data. Facial feature localization and facial movement detection methods are discussed. An algorithm is presented to process the optical flow data to obtain the motion features in the relevant facial regions. Three classification methods are applied to provide quantitative evaluations of regional facial nerve function and the overall facial nerve function based on the House-Brackmann Scale. Experiments show the Radial Basis Function (RBF) Neural Network to have superior performance

    FPGA IMPLEMENTATION OF RED ALGORITHM FOR HIGH SPEED PUPIL ISOLATION

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    Iris recognition is an automated method of biometric identification that uses mathematical pattern-recognition techniques on video images of the irises of an individual’s eyes, whose complex random patterns are unique and can be seen from some distance. Modern iris recognition algorithms can be computationally intensive, yet are designed for traditional sequential processing elements, such as a personal computer. However, a parallel processing alternative using Field Programmable Gate Array offers an opportunity to speed up iris recognition. Within the means of this project, iris template generation with directional filtering, which is a computationally expensive, yet parallel portion of a modern iris recognition algorithm, is parallelized on an FPGA system. An algorithm that is both accurate and fast in a hardware design that is small and transportable are crucial to the implementation of this tool. As part of an ongoing effort to meet these criteria, this method improves a iris recognition algorithm, namely pupil isolation. A significant speed-up of pupil isolation by implementing this portion of the algorithm on a Field Programmable Gate Array

    Unobtrusive and pervasive video-based eye-gaze tracking

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    Eye-gaze tracking has long been considered a desktop technology that finds its use inside the traditional office setting, where the operating conditions may be controlled. Nonetheless, recent advancements in mobile technology and a growing interest in capturing natural human behaviour have motivated an emerging interest in tracking eye movements within unconstrained real-life conditions, referred to as pervasive eye-gaze tracking. This critical review focuses on emerging passive and unobtrusive video-based eye-gaze tracking methods in recent literature, with the aim to identify different research avenues that are being followed in response to the challenges of pervasive eye-gaze tracking. Different eye-gaze tracking approaches are discussed in order to bring out their strengths and weaknesses, and to identify any limitations, within the context of pervasive eye-gaze tracking, that have yet to be considered by the computer vision community.peer-reviewe

    Iris Recognition System for Biometric Recognition

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    Volume 7 Issue 9 (September 201

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

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    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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