Non-frontal model based approach to forensic face recognition

In this paper, we propose a non-frontal model based approach which ensures that a face recognition system always gets to compare images having similar view (or pose). This requires a virtual suspect reference set that consists of non-frontal suspect images having pose similar to the surveillance view trace image. We apply the 3D model reconstruction followed by image synthesis approach to the frontal view mug shot images in the suspect reference set in order to create such a virtual suspect reference set. This strategy not only ensures a stable 3D face model reconstruction because of the relatively good quality mug shot suspect images but also provides a practical solution for forensic cases where the trace is often of very low quality. For most face recognition algorithms, the relative pose difference between the test and reference image is one of the major causes of severe degradation in recognition performance. Moreover, given appropriate training, comparing a pair of non-frontal images is no more difficult that comparing frontal view images

Experimental and modeling studies on microwave-assisted extraction of mangiferin from Curcuma amada

Mangiferin, a bioactive compound having potent nutraceutical, strong antioxidant and pharmacological significance has been extracted using microwave-assisted extraction (MAE) technique from Curcuma amada, commonly known as mango ginger. The extraction solvent ethanol is eco-friendly, nontoxic and reduces the risk of environmental hazards. The influence of several independent variables such as microwave power, ethanol concentration, extraction (irradiation) time and pre-leaching time has been studied under varying conditions using one-factor-at-a-time analysis to obtain an optimal extraction ratio. The maximum mangiferin content of 1.1156 mg/g is obtained at microwave power of 550 W and extraction time of 50 s with 80 % ethanol as a solvent and pre-leaching time of 20 min. The results indicate that microwave power and ethanol concentration have the most significant effect on the yield of mangiferin content. The presence of mangiferin in final Curcuma amada extract is confirmed through high-performance liquid chromatography and the functional groups are identified through Fourier transform infrared spectroscopy analyses using standard mangiferin. The experimental profiles are fitted into a two-parameter modified first-order kinetic model and a three-parameter modified logistic model and checked using the goodness-of-fit criterion. The Curcuma amada retained its antioxidant activity after MAE treatment and the antioxidant activity of mangiferin obtained after extraction using DPPH free radical scavenging assay is studied

Comparing Optimum Barrier Variables of Aluminium and MPET Foil Based Laminates for Coffee Packaging

The barrier property variables for Aluminum based laminates, both under flexed and unflexed condition, were compared with that of MPET based laminates in order to understand comparative suitability of the later for coffee packaging. Keeping the expected shelf life condition of 180 days the different barrier property variables of the sample MPET and Aluminum based laminates, at the optimality condition, were found out. At the optimum condition, Oxygen transfer rate (OTR) under flexed condition is marginally better for MPET based laminates. However, Aluminium laminates in flexed condition allowing moisture transfer (WVTR) at the rate 24.32 percent stronger than MPET based laminates which may not be good for coffee packaging

Software resurrection: discovering programming pearls by showing modernity to historical software

Reading computer program code and documentation written by others is, we are told, one of the best ways to learn the art of writing readable, intelligible and maintainable code and documentation. The software resurrection exercise, introduced in this paper, requires a motivated learner to compile and test a historical release (e.g. 20 years old) version of a well maintained and widely adopted open source software on a modern hardware and software platform. The learner develops fixes for the issues encountered during compilation and testing of the software on a platform that could not have been foreseen at the time of its release. The exercise concludes by writing a critique which provides an opportunity to critically reflect on the experience of maintaining the historical software. An illustrative example of the software resurrection exercise pursued on a version of the SQLite database engine released 20 years ago shows that software engineering principles (or, programming pearls) emerge during the reflective learning cycle of the software resurrection exercise. The concept of software resurrection has the potential to lay foundations for a lifelong willingness to explore and learn from existing code and documentation

Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability

A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system. The ready-to-drink beverage is formulated with concentrated whey, orange juice along with an adequate amount of sugar, stabilizer, citric acid and flavor. Orange juice is used since the acidic flavor of whey is compatible With citrus flavors and particularly orange. The health and nutrition benefits of orange further imparts the value to the formulated beverage. Nine blend formulations are prepared by varying the dry matter of whey, fruit juice and sugar content Based on a statistical analysis of the sensory evaluation of the drinks, the optimal formulation is found to have a ratio 3:2 for concentrated liquid whey and orange juice followed by an addition of 8% sugar (w/v) and 0.1% stabilizer (w/v). The shelf-life of the final product is carried out both at room temperature (30+/-2 degrees C) and refrigeration temperature (7+/-1 degrees C) with and without addition of preservatives. The product remains in good condition up to eleven days at room temperature and up to three months under refrigeration condition with addition of 150 ppm of sodium benzoate