Real time tracking in 3D space by robotic vision

A digital real time auto tracking robotic system is designed and analyzed. The tracking is based on passive detection using live TV imaging. The target coordinates are determined by an image processing technique and non-linear prediction algorithm. The control signals derived from the video signal set the azimuth ? and elevation f of the camera position to track the centroid of the target on the screen. The time development of the aim point in successive images represents the tracking path. Non-linear prediction determines the location of the target in the next TV frame by extrapolation. For distant objects a range finder can be mounted with the camera to determine the coordinate, r. Hence, a set of spherical coordinates (r, ?, f) for the target are determined

Investigation and characterization of ultrasonic reflection utilising spectrum unfolding for high value pure liquid materials

Edible oil is most often plant-based oils that have been extracted from various seeds. There are cases where the fully virgin edible oil was found to be a fraud. The adulterated edible oil indicates the intentional, fraudulent addition of extraneous, improper or cheaper ingredients puts into the oil or the dilution or removal of some valuable ingredient of the oil in order to increase profits. Hence, decrease the reliability of the Malaysian food product quality. This research was done by using two method – a) a time of flight obtained using the Texas Instrument board, TDC1000-TDC7200 EVM connected to an ultrasonic transducer with 1 MHz frequency and b) a Continuous Ultrasonic Wave (CUW) excitation using a through transmission technique, measuring using National Instruments Virtual Bench VB8012. The authors measured the time of flight and temperatures controlled from 20°C to 40°C of different vegetable oils. The value is observed and compared with other research from the literature review. From the study, time of flight values decreases exponentially while speed of sound value increases. From the study as well it was observed that ultrasonic technique could be utilized to identify different level of adulteration, with water being used as a calibration technique This research outcome is to investigate the quality value of the different type of edible oil while eliminates the issues where the quality of Malaysian food product is not reliable