200 research outputs found
Phase and TV Based Convex Sets for Blind Deconvolution of Microscopic Images
In this article, two closed and convex sets for blind deconvolution problem
are proposed. Most blurring functions in microscopy are symmetric with respect
to the origin. Therefore, they do not modify the phase of the Fourier transform
(FT) of the original image. As a result blurred image and the original image
have the same FT phase. Therefore, the set of images with a prescribed FT phase
can be used as a constraint set in blind deconvolution problems. Another convex
set that can be used during the image reconstruction process is the epigraph
set of Total Variation (TV) function. This set does not need a prescribed upper
bound on the total variation of the image. The upper bound is automatically
adjusted according to the current image of the restoration process. Both of
these two closed and convex sets can be used as a part of any blind
deconvolution algorithm. Simulation examples are presented.Comment: Submitted to IEEE Selected Topics in Signal Processin
Influencia del tostado por microondas en los componentes bioactivos y los parámetros quĂmicos del aceite de semilla de higo prensado en frĂo
The effect of microwave roasting process on the compositional parameters and bioactive contents of fig seed oil were investigated. Fig seeds were ground and roasted in a microwave oven at 350, 460 and 600 Watt for 5 and 10 minutes and the roasted seeds were processed to obtain oil. The results showed that peroxide, K232 and K270 values were adversely affected by roasting. Fig seed oil was a prosperous source of γ-tocopherol and significant losses were observed due to microwave pre-treatment. The major fatty acids in fig seed oil were linolenic, linoleic and oleic acids; whereas the major triacylglycerols were LnLO, LnLnL, LnLnLn and LnLnO, according to fatty acid profile. The most abundant sterol in the fig seed oil samples was β-sitosterol with 3235.90 to 3625.62 mg/kg, followed by Δ5- and Δ7-avenasterols. The principal component analysis and agglomerative hierarchial clustering served to differentiate between intense and mild microwave-treated oils as well as the unroasted samples.Se investigó el efecto del proceso de tostado por microondas sobre los parámetros de composición y contenido bioactivo del aceite de semilla de higo. Las semillas de higo se molieron y tostaron en un horno de microondas a 350, 460 y 600 vatios durante 5 y 10 minutos a continuación se obtuvo el aceite. Los resultados han demostrado que los valores de peróxido, K232 y K270 se vieron afectados negativamente por el tostado. El aceite de semilla de higo es una buena fuente de γ-tocoferol y se observaron pérdidas significativas mediante el pretratamiento con microondas. Los principales ácidos grasos del aceite de semilla de higo fueron los ácidos linolénico, linoleico y oleico; mientras que los principales triacilgliceroles fueron LnLO, LnLnL, LnLnLn y LnLnO que ratificaron el perfil de ácidos grasos. El esterol más abundante de las muestras de aceite de semilla de higo fue el β-sitosterol que varió de 3235,90 a 3625,62 mg/kg, acompañado de Δ5-avenasterol y Δ7-avenasterol. El análisis de componentes principales y la agrupación jerárquica aglomerativa permitieron la diferenciación de aceites tratados con microondas intensos y suaves, asà como las muestras sin tostar
Detection of fungal damaged popcorn using image property covariance features
Cataloged from PDF version of article.Covariance-matrix-based features were applied to the detection of popcorn infected by a fungus that causes a symptom called "blue-eye". This infection of popcorn kernels causes economic losses due to the kernels' poor appearance and the frequently disagreeable flavor of the popped kernels. Images of kernels were obtained to distinguish damaged from undamaged kernels using image-processing techniques. Features for distinguishing blue-eye-damaged from undamaged popcorn kernel images were extracted from covariance matrices computed using various image pixel properties. The covariance matrices were formed using different property vectors that consisted of the image coordinate values, their intensity values and the first and second derivatives of the vertical and horizontal directions of different color channels. Support Vector Machines (SVM) were used for classification purposes. An overall recognition rate of 96.5% was achieved using these covariance based features. Relatively low false positive values of 2.4% were obtained which is important to reduce economic loss due to healthy kernels being discarded as fungal damaged. The image processing method is not computationally expensive so that it could be implemented in real-time sorting systems to separate damaged popcorn or other grains that have textural differences. (C) 2012 Elsevier B.V. All rights reserve
Efecto de extractos de romero sobre 3-MCPD y Ă©steres de glicidol durante frituras
The aim of the present work was to evaluate the effect of rosemary extract (Rosmarinus Officinalis L.) on the 3-MCPD and glycidyl ester contents during deep-fat frying. Firstly, the potato samples were soaked in different concentrations of NaCl and they were fried in sunflower oils containing different concentrations of rosemary extract. Subsequently, repeated frying was carried out with sunflower oil enriched with rosemary extract. The frying oil and the oil extracted from potato samples were analyzed in terms of the contents of 3-MCPD and glycidyl esters according to DGF C VI 18 (10) method. The results demonstrated that the content of 3-MCPD and glycidyl esters in frying oil was not significantly affected by different NaCl and rosemary extract concentrations during short term frying; however, the amount of 3-MCPD esters was found to be lower for the potato crisps enriched with rosemary extract during repeated frying cycles.El objetivo del presente trabajo fue evaluar el efecto del extracto de romero (Rosmarinus Officinalis L.) sobre los contenidos de 3-MCPD y Ă©steres de glicidol durante la fritura. En primer lugar, muestras de patatas se remojaron en diferentes concentraciones de NaCl y se frieron en aceites de girasol que contienen diferentes concentraciones de extracto de romero. Posteriormente, se realizaron frituras repetidas con aceite de girasol enriquecido con extracto de romero. El aceite de fritura y el aceite extraĂdo de las muestras de patatas se analizaron en tĂ©rminos de los contenidos de 3-MCPD y Ă©steres de glicidol de acuerdo con el mĂ©todo DGF C VI 18. Los resultados demostraron que el contenido de 3-MCPD y Ă©steres de glicidol en el aceite de fritura no se vieron afectados significativamente por las diferentes concentraciones de NaCl a corto plazo, sin embargo, la cantidad de Ă©steres de 3-MCPD fue menor para las patatas fritas enriquecidas con extracto de romero durante los ciclos de fritura repetidas
Detection of fungal damaged popcorn using image property covariance features
Covariance-matrix-based features were applied to the detection of popcorn infected by a fungus that causes a symptom called " blue-eye" . This infection of popcorn kernels causes economic losses due to the kernels' poor appearance and the frequently disagreeable flavor of the popped kernels. Images of kernels were obtained to distinguish damaged from undamaged kernels using image-processing techniques. Features for distinguishing blue-eye-damaged from undamaged popcorn kernel images were extracted from covariance matrices computed using various image pixel properties. The covariance matrices were formed using different property vectors that consisted of the image coordinate values, their intensity values and the first and second derivatives of the vertical and horizontal directions of different color channels. Support Vector Machines (SVM) were used for classification purposes. An overall recognition rate of 96.5% was achieved using these covariance based features. Relatively low false positive values of 2.4% were obtained which is important to reduce economic loss due to healthy kernels being discarded as fungal damaged. The image processing method is not computationally expensive so that it could be implemented in real-time sorting systems to separate damaged popcorn or other grains that have textural differences. © 2012 Elsevier B.V
Peningkatan Nilai Kalori pada Batubara Lignit dengan Metode Aglomerasi Air dan Minyak Sawit pada PT. Indonesia Power Ujp Pltu Barru
Penggunaan batubara di PLTU sangat bergantung kepada kualitas batubara yang digunakan, karena semakin tinggi kualitas batubara maka akan memaksimalkan pembakaran dan secara langsung akan berdampak pada produksi listrik yang dihasilkan. Penelitian ini bertujuan untuk mengetahui peningkatan nilai kalori pada batubara lignit. Pada penelitian ini digunakan metode aglomerasi dengan media air dan minyak sawit yang pada setiap sampel diberi perlakukan yang sama namun mengalami peningkatan yang berbeda. Ada tiga sampel yang digunakan pada penelitian ini dimana pada setiap sampel memiliki komposisi batubara lignit seberat 1 gram, minyak sawit sebanyak 10,20,30 ml dan air sebanyak 100 ml. Hasil penelitian ini menunjukkan bahwa semakin banyak konsentrasi minyak maka semakin tinggi kadar karbon yang diikat, sehingga dapat meningkatkan nilai kalori batubara. Dilihat dari konsentrasi 30% pada setiap sampel batubara mengalami peningkatan nilai kalori yang sebelumnya 3.765,23 cal/gr menjadi 5.279,46 cal/gr pada sampel pertama, 3.567,44 cal/gr menjadi 4.989,07 cal/gr pada sampel kedua dan 4.026,07 cal/gr menjadi 5.166,98 cal/gr pada sampel ketiga. Dari hasil penelitian ini dapat disimpulkan bahwa batubara lignit yang digunakan di PLTU dapat ditingkatkan nilai kalorinya menggunakan metode aglomerasi air dan minyak sawit
Efecto de la temperatura de molturaciĂłn sobre la composiciĂłn y calidad del aceite de oliva virgen
The objective of the current study was to assess the influence of a modified crushing process and kneading operation on the quality parameters, volatile compounds, and the fatty acid and sterol profiles of virgin olive oil from the Edremit yaglik variety. In the study, olive oil samples were produced in two different processes. The first one was produced without malaxation and the second one was produced with the malaxing process. During crushing, the effect of different temperatures was tested. The results demonstrate that different crushing temperatures generally did not affect the amount of free fatty acids, or peroxide value. Total phenol contents were positively affected by the additional malaxation process. Fatty acids and sterol composition were not significantly altered at different crushing temperatures or during the subsequent malaxation application. PCA enabled a clear classification of the oils obtained from different processing techniques.El objetivo del presente estudio fue evaluar la influencia de un proceso de molturaciĂłn modificado y de la etapa de batido sobre los parámetros de calidad, los componentes volátiles, los ácidos grasos y el perfil de esteroles de aceites de oliva virgen de la variedad Edremit yaglik. En este estudio, las muestras de aceite de oliva se obtuvieron mediante dos procesos diferentes con y sin malaxaciĂłn. Durante la trituraciĂłn, se probĂł el efecto de diferentes temperaturas. Los resultados demostraron que las diferentes temperaturas de trituraciĂłn, en general, no mostraron tener efecto sobre la cantidad de ácidos grasos libres o el Ăndice de perĂłxido. El contenido total de fenoles se vio afectado positivamente por el empleo de malaxaciĂłn. La composiciĂłn de ácidos grasos y de esteroles no se vieron afectados significativamente por el aumento de la temperatura en la trituraciĂłn ni durante el proceso de malaxaciĂłn. PCA permitiĂł una clasificaciĂłn clara de los aceites obtenidos mediante las diferentes tĂ©cnicas de procesamiento
Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy
[EN] The olive processing industry has till date been dominated by a small group of cultivars, leading to the possibility of some olive cultivars becoming extinct in the near future. In this study, we determined the composition of some chemical components in the olive oils from 31 minor olive cultivars of the Valencian Community. Our main aim was to identify suitable cultivars, which could produce differentiated olive oils, thus aiming towards their valorization. The average oil content of minor olive cultivars was found to be good, with some of them reporting approximately 60% (dry basis). On average, the total phenolic content was 229mg kg(-1), with cv. Mas Blanc reporting the highest content (570mg kg(-1)). Among the various tocopherols found in olives, -tocopherol was the main constituent, with a maximum concentration of 290.6mg kg(-1). Linoleic acid was the main polyunsaturated fatty acid and varied between 3.4% (cv. Del Pomet) and 16.9% (cv. Blanqueta Enguera). Special attention needs to be paid to the composition of sterols, since some olive oils exceeded the limits established for some sterols by the current European legislation. Some of the cultivars studied were highly productive, and originated differentiated olive oils with a rich composition of antioxidants and essential fatty acids. In some cases, these beneficial compounds were higher than those of commercial oils obtained from the most common cultivars worldwide. These results could contribute to the commercial exploitation of some of the studied cultivars.Salazar-GarcĂa, DC.; Malheiro, R.; Pereira, JA.; LĂłpez- CortĂ©s, I. (2019). Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy. 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