نتایج جستجو برای: colour quality
تعداد نتایج: 783271 فیلتر نتایج به سال:
Good visual design provides high quality and also it is appropriate and relevant for the audience and the message it is supporting. Many computer-based Educational programmes are designed with more consideration on their functionality, where as very little consideration is given to the aesthetic needs of the users. Quality of a product cannot be determined solely by its functional aspects, it i...
The memory colour reproduction is an important factor in judging image quality of photographic images of real life scenes. As the most important memory colour category, skin tone was extensively studied for preferred colour reproduction in this research. The methodology to study skin colour preference was then applied to study the colour preference of two other important colour categories: gree...
Colour and texture are important parameters in foods processing industries. Both these two factors represent meaningful visual stimuli and can be represented by a model for quality control of the products. Some food processing industries give emphasis on the coloury compounds towards quality of the food items. Intensive processing in complex controlled environments of tea fermentation requires ...
Computer vision systems frequently employ colour segmentation as a step of feature extraction. This is particularly crucial in an environment where important features are colour-coded, such as robot soccer. This paper describes a method for determining an appropriate colour model by measuring the compactness and separation of clusters produced by the k-means algorithm. RGB, HSV, YCbCr and CIE L...
Recent restrictions on the use of artificial food colours have prompted extensive research on natural pigments as suitable substitutes. The red beet Beta vulgaris L. has been found as a suitable source of natural red pigment since beet powder and concentrates can conveniently be used in food products. In this research, hot and cold extractions of randomly selected red beets were used after prep...
A compiled set of in situ data is important to evaluate the quality of ocean-colour satellite data records. Here we describe the data compiled for the validation of the ocean-colour products from the ESA Ocean Colour Climate Change Initiative (OC-CCI). The data were acquired from several sources (MOBY, BOUSSOLE, AERONET-OC, SeaBASS, NOMAD, MERMAID, AMT, ICES, HOT, GEPCO), spans between 1997 and...
As a result of deterioration in the colour and polarisation of the VHP sugar caused by abnormal cane quality during October of the 1983/84 crushing season, it was decided to test a modified boiling system at Illovo as proposed by van Hengel at the SASTA Congress of 1983. The results achieved for the period before, during and after the trial are presented and compared. It was found that the qual...
Meat grading has always been a research subject because of its economical importance and the large variations among meat product qualities. In this study, a hyperspectral imaging system in the near-infrared (NIR) range (900-1700 nm) was developed for quality assessment of pork meat. Pork samples were classified in three quality grades, as reddish-pink, firm and non-exudative (RFN), pale, soft a...
We report the fabrication of heterostructure white light-emitting diode (LED) comprised of n-ZnO nanotubes (NTs) aqueous chemically synthesized on p-GaN substrate. Room temperature electroluminescence (EL) of the LED demonstrates strong broadband white emission spectrum consisting of predominating peak centred at 560 nm and relatively weak violet-blue emission peak at 450 nm under forward bias....
The authors present an adaptive colour classification method as well as specialised low-level image processing algorithms. With this approach the authors achieve high-quality 3D reconstructions with a single-shot structured light system without the need of dark laboratory environments. The main focus of the presented work lies in the enhancement of the robustness with respect to environment ill...
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