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RISComputational estimation of L*a*b* units from RGB using machine vision
برآورد محاسباتی واحدهای رنگی L*a*b* از RGB با کمک پردازش تصاویر دیجیتالی
رنگ اولین ویژگی کیفیت مواد غذایی است که توسط مصرف کنندگان مورد بررسی قرار می گیرد. اندازه گیری رنگ مواد غذایی به‌عنوان یک شاخص غیرمستقیم در اندازه گیری دیگر ویژگی های کیفیتی مانند عطر و طعم و محتویات رنگدانه به دلیل سرعت ...
Research on the establishing scheme of local time standard
effect of pretreatment on quality of dried quince
The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic...
Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods
In this study, we investigated the effects of hot air, infrared and combined hot air-infrared drying methods on the drying time, energy consumption, color, rehydration and oil content of peppermint leaves. Three different air temperatures (30, 40...
A Novel Algorithm on Facial Color Images for Detection Eyes
In face detection or recognition applications, a major trend would be the eye detection
Color discrimination in caspian pony
Although an early and influential review led to the often-cited conclusion that color vision is rare among mammals, more recent findings suggest that it is actually widespread. According to Jacobs (1993, 2004), all non-nocturnal mammalian species...
Relationship between the apple’s cover colour and temperature in apple gene bank plantation
The colouration of fruits is an important quality requirement for the market. The degree of colour coverage has an influence on the saleability particularly in the red coloured cultivars.
This study aims to reveal ...