Appearance perception of textiles: a tactile and visual texture study

2019 ◽  
Vol 2019 (1) ◽  
pp. 43-48
Author(s):  
Fereshteh Mirjalili ◽  
Jon Yngve Hardeberg
Keyword(s):  
Human Perception ◽  
Principal Component ◽  
Fundamental Question ◽  
Color Variation ◽  
Verbal Description ◽  
Tactile Information ◽  
Texture Properties ◽  
Rank Ordering ◽  
Texture Attributes ◽  
Geometric Variation

Texture analysis and characterization based on human perception has been continuously sought after by psychology and computer vision researchers. However, the fundamental question of how humans truly perceive texture still remains. In the present study, using a series of textile samples, the most important perceptual attributes people use to interpret and evaluate the texture properties of textiles were accumulated through the verbal description of texture by a group of participants. Smooth, soft, homogeneous, geometric variation, random, repeating, regular, color variation, strong, and complicated were ten of the most frequently used words by participants to describe texture. Since the participants were allowed to freely interact with the textiles, the accumulated texture properties are most likely a combination of visual and tactile information. Each individual texture attribute was rated by another group of participants via rank ordering. Analyzing the correlations between various texture attributes showed strong positive and negative correlations between some of the attributes. Principal component analysis on the rank ordering data indicated that there is a clear separation of perceptual texture attributes in terms of homogeneity and regularity on one hand, and non-homogeneity and randomness on the other hand.

scholarly journals A Combined Method of Image Processing and Artificial Neural Network for the Identification of 13 Iranian Rice Cultivars

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 117 ◽  
Author(s):  
Yousef Abbaspour-Gilandeh ◽  
Amir Molaee ◽  
Sajad Sabzi ◽  
Narjes Nabipur ◽  
Shahaboddin Shamshirband ◽  
...  
Keyword(s):  
Neural Network ◽  
Image Processing ◽  
Brown Rice ◽  
Principal Component ◽  
Rice Cultivar ◽  
Rice Cultivars ◽  
Texture Properties ◽  
Effective Components ◽  
Significant Difference ◽  
Artificial Neural

Due to the importance of identifying crop cultivars, the advancement of accurate assessment of cultivars is considered essential. The existing methods for identifying rice cultivars are mainly time-consuming, costly, and destructive. Therefore, the development of novel methods is highly beneficial. The aim of the present research is to classify common rice cultivars in Iran based on color, morphologic, and texture properties using artificial intelligence (AI) methods. In doing so, digital images of 13 rice cultivars in Iran in three forms of paddy, brown, and white are analyzed through pre-processing and segmentation of using MATLAB. Ninety-two specificities, including 60 color, 14 morphologic, and 18 texture properties, were identified for each rice cultivar. In the next step, the normal distribution of data was evaluated, and the possibility of observing a significant difference between all specificities of cultivars was studied using variance analysis. In addition, the least significant difference (LSD) test was performed to obtain a more accurate comparison between cultivars. To reduce data dimensions and focus on the most effective components, principal component analysis (PCA) was employed. Accordingly, the accuracy of rice cultivar separations was calculated for paddy, brown rice, and white rice using discriminant analysis (DA), which was 89.2%, 87.7%, and 83.1%, respectively. To identify and classify the desired cultivars, a multilayered perceptron neural network was implemented based on the most effective components. The results showed 100% accuracy of the network in identifying and classifying all mentioned rice cultivars. Hence, it is concluded that the integrated method of image processing and pattern recognition methods, such as statistical classification and artificial neural networks, can be used for identifying and classification of rice cultivars.

scholarly journals Artificial Auditory Perception Pattern Recognition System Based on Spatiotemporal Convolutional Neural Network

2019 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Xia Fang ◽  
Han Fang ◽  
Zhan Feng ◽  
Jie Wang ◽  
Libin Zhou
Keyword(s):  
Neural Network ◽  
Pattern Recognition ◽  
Convolutional Neural Network ◽  
Intelligent System ◽  
Human Perception ◽  
Principal Component ◽  
Recognition System ◽  
Stepper Motor ◽  
Pattern Recognition System ◽  
Perception System

It is difficult to combine human sensory cognition with quality detection to form a pattern recognition system based on human perception. In the future, miniature stepper motor modules will be widely used in advanced intelligent equipment. However, the reducer module based on powder metallurgy parts and the stepper motor may have various defects during operation, with varying definitions of those that affect the user comfort. It is tremendously important to develop an intelligent system to effectively simulate human senses. In this work, an elaborated personification of the perceptual system is proposed to simulate the ventral and flow of the human perception system: two branch systems consisting of a spatiotemporal convolutional neural network (S-CNN) and a concatenated HoppingNet temporal convolutional neural network (T-CNN). To ensure high robustness of the system, we combined principal component analysis (PCA) with the opinions of an experienced quality control (QC) team members to screen the data, and used a bionic ear to simulate human perception characteristics. After repeated comparisons of the tester, the results show that our anthropoid pattern sensing system has high accuracy and robustness for a stepper motor module.

scholarly journals High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 94
Author(s):  
Ming-Hsuan Chen ◽  
Karen Bett-Garber ◽  
Jeanne Lea ◽  
Anna McClung ◽  
Christine Bergman
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Pairwise Correlation ◽  
Texture Properties ◽  
Cooked Rice ◽  
Grain Processing ◽  
Coating Roughness ◽  
High Amylose ◽  
Processing Properties ◽  
Texture Attributes

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.

scholarly journals Fusion Method to Estimate Heart Rate from Facial Videos Based on RPPG and RBCG

Sensors ◽  
2021 ◽  
Vol 21 (20) ◽  
pp. 6764
Author(s):  
Hyunwoo Lee ◽  
Ayoung Cho ◽  
Mincheol Whang
Keyword(s):  
Remote Sensing ◽  
Heart Rate ◽  
Principal Component ◽  
Component Analysis ◽  
Motion Artifacts ◽  
Color Variation ◽  
Fusion Method ◽  
Ensemble Averaging ◽  
Skin Contact ◽  
Main Challenge

Remote sensing of vital signs has been developed to improve the measurement environment by using a camera without a skin-contact sensor. The camera-based method is based on two concepts, namely color and motion. The color-based method, remote photoplethysmography (RPPG), measures the color variation of the face generated by reflectance of blood, whereas the motion-based method, remote ballistocardiography (RBCG), measures the subtle motion of the head generated by heartbeat. The main challenge of remote sensing is overcoming the noise of illumination variance and motion artifacts. The studies on remote sensing have focused on the blind source separation (BSS) method for RGB colors or motions of multiple facial points to overcome the noise. However, they have still been limited in their real-world applications. This study hypothesized that BSS-based combining of colors and the motions can improve the accuracy and feasibility of remote sensing in daily life. Thus, this study proposed a fusion method to estimate heart rate based on RPPG and RBCG by the BSS methods such as ensemble averaging (EA), principal component analysis (PCA), and independent component analysis (ICA). The proposed method was verified by comparing it with previous RPPG and RBCG from three datasets according to illumination variance and motion artifacts. The three main contributions of this study are as follows: (1) the proposed method based on RPPG and RBCG improved the remote sensing with the benefits of each measurement; (2) the proposed method was demonstrated by comparing it with previous methods; and (3) the proposed method was tested in various measurement conditions for more practical applications.

scholarly journals Fuzzy Evaluation Output of Taste Information for Liquor Using Electronic Tongue Based on Cloud Model

Sensors ◽  
2020 ◽  
Vol 20 (3) ◽  
pp. 686 ◽  
Author(s):  
Jingjing Liu ◽  
Mingxu Zuo ◽  
Sze Shin Low ◽  
Ning Xu ◽  
Zhiqing Chen ◽  
...  
Keyword(s):  
Cloud Model ◽  
Electronic Tongue ◽  
Human Perception ◽  
Principal Component ◽  
Cloud Droplet ◽  
Fuzzy Evaluation ◽  
Human Beings ◽  
Digital Output ◽  
Detection Technology ◽  
Evaluative Language

As a taste bionic system, electronic tongues can be used to derive taste information for different types of food. On this basis, we have carried forward the work by making it, in addition to the ability of accurately distinguish samples, be more expressive by speaking evaluative language like human beings. Thus, this paper demonstrates the correlation between the qualitative digital output of the taste bionic system and the fuzzy evaluation language that conform to the human perception mode. First, through principal component analysis (PCA), backward cloud generator and forward cloud generator, two-dimensional cloud droplet groups of different flavor information were established by using liquor taste data collected by electronic tongue. Second, the frequency and order of the evaluation words for different flavor of liquor were obtained by counting and analyzing the data appeared in the artificial sensory evaluation experiment. According to the frequency and order of words, the cloud droplet range corresponding to each word was calculated in the cloud drop group. Finally, the fuzzy evaluations that originated from the eight groups of liquor data with different flavor were compared with the artificial sense, and the results indicated that the model developed in this work is capable of outputting fuzzy evaluation that is consistent with human perception rather than digital output. To sum up, this method enabled the electronic tongue system to generate an output, which conforms to human’s descriptive language, making food detection technology a step closer to human perception.

Characteristics of Physical Training of Persons with Visual Impairment - From Instruction and Workout to Training and Competition

2018 ◽  
Vol 5 (1) ◽  
pp. 67-83
Author(s):  
Marko Aleksandrović
Keyword(s):  
Visual Impairment ◽  
Motor Development ◽  
Visual Information ◽  
Brain Injuries ◽  
Early Stage ◽  
Low Vision ◽  
Functional Health ◽  
Verbal Description ◽  
Tactile Information ◽  
Stage Of Development

SummaryVisual impairment as a congenital condition or acquired state is due to: eye diseases, physical injuries, falls, brain injuries, infections, etc. In relation to the degree of visual impairment, there are blind and low vision persons.Due to insufficient or non-existent visual information at an early stage of development, children with visual impairment are not aware of their own body and space, therefore they have problems with their own motion. The motor development of children with visual impairment is slow, which manifests through delayed walking, inaptitude, clumsiness, frequent fall and bad coordination. On the other hand, it is possible that the ultimate level of motor abilities of people with visual impairment can be approximate or the same as people without visual impairment.For an appropriate approach to physical exercise it is necessary to consider the following in a person with visual impairment: the amount and type of vision, physical, functional, health and mental state. The basic characteristics of implementing physical exercises with this population include: adaptation of teaching methods, adaptation of the exercise space and selection of appropriate requisites and equipment.The way of acquiring knowledge of the low vision children is visual information (regardless of the poor quality of their reception), and for blind children there are audible and tactile information. A constant, detailed verbal description of motions and movements is necessary in order to explain incomplete visual information and associate it with successive tactile information. An individual-led activity ensures understanding of the person with VI on the required movement. The analytical method is the dominant method during instructions and training.Sports in which people with visual impairment can participate are: athletics, chess, judo, ninepin bowling, tenpin bowling, shooting, swimming, torball, football 5, golf, showdown, golf, powerlifting, skiing, riding ... IBSA (International Blind Sport Federation) is an international sports organization that takes care of sports of persons with VI and is a member of the IPC (International Paralympic Committee). Competitions involving people with VI include: Paralympic Games, IBSA Games, world, continental, regional and national championships, as well as many international and national tournaments.

Effects of Milk Composition Proportioning on the Texture Properties of Rennet Gels Produced by Reconstituted Milk Powder

2011 ◽  
Vol 396-398 ◽  
pp. 1652-1656
Author(s):  
Wei Jun Wang ◽  
Lan Wei Zhang ◽  
Yan Hua Li ◽  
Xue Han ◽  
Rong Bo Fan ◽  
...  
Keyword(s):  
Apparent Viscosity ◽  
Milk Fat ◽  
Milk Powder ◽  
Principal Component ◽  
Raw Milk ◽  
Milk Composition ◽  
Water Holding Capacity ◽  
Texture Properties ◽  
Reconstituted Milk ◽  
Water Holding

The texture properties of rennet gels made with different concentrations of milk fat and protein were investigated. The textural variables, water-holding capacity and apparent viscosity of rennet gels were closely correlated with the reduced fat ratio in the reconstituted milk powder. The demonstrable difference in textural variables was found using the principal component analysis. The apparent viscosity of these gels significantly decreased and the water-holding capacity showed less change compared to the rennet gel made with raw milk. Totally, the gel produced by reconstituted milk powder had less hardness and adhesive, low gumminess, chewiness and viscosity, and more cohesiveness.

Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food

2009 ◽  
Vol 50 (2) ◽  
pp. 131-138 ◽  
Author(s):  
O. Ekberg ◽  
M. Bülow ◽  
S. Ekman ◽  
G. Hall ◽  
M. Stading ◽  
...  
Keyword(s):  
Contrast Medium ◽  
Barium Sulfate ◽  
Descriptive Analysis ◽  
Extensional Viscosity ◽  
Rheological Parameters ◽  
Extension Rate ◽  
Rheological Characteristics ◽  
Texture Properties ◽  
Model Food ◽  
Texture Attributes

Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango purée were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango purée, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango purée were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango purée has a major impact on perceived sensory texture attributes as well as on rheological parameters.

scholarly journals Modelling and Classification of Apple Textural Attributes Using Sensory, Instrumental and Compositional Analyses

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 384
Author(s):  
Masoumeh Bejaei ◽  
Kareen Stanich ◽  
Margaret A. Cliff
Keyword(s):  
Compositional Data ◽  
Human Perception ◽  
Principal Component ◽  
Consumer Acceptance ◽  
Linear Discriminant ◽  
Textural Characteristics ◽  
Apple Cultivars ◽  
Textural Attributes ◽  
Highly Correlated

Textural characteristics of fruit are important for their quality, storability, and consumer acceptance. While texture can be evaluated instrumentally or sensorially, instrumental measurements are preferred if they can be reliably related to human perception. The objectives of this research were to validate instrumental measurements with sensory determinations, develop a classification scheme to group apples by their textural characteristics, and create models to predict sensory attributes from instrumental and compositional analyses. The textural characteristics (crispness, hardness, juiciness, and skin toughness) of 12 apple cultivars were evaluated on new and established cultivars. Fruit was also evaluated using five instrumental measurements from TA.XTplus Texture Analyzer, and three compositional determinations. The experiment was repeated for analysis and validation purposes. Principal component (PC) analysis revealed that 95.88% of the variation in the instrumental determinations could be explained by two components (PC 1 and PC 2); which were highly correlated with flesh firmness and skin strength, respectively. Four textural groups of apples were identified, and the accuracy of classification was established at 94.44% by using linear discriminant analysis. The predictive models that were developed between the sensory and instrumental-compositional data explained more than 85% of the variation in the data for hardness and crispness, while models for juiciness and skin toughness were more complex. The work should assist industry personnel to reduce time-consuming and costly sensory testing, yet have an appreciation of the textural traits as perceived by the consumer.

scholarly journals Palm oil substitution in hazelnut spread

2021 ◽  
Author(s):  
Anikó Kovács ◽  
Lilla Körmendi ◽  
Katalin Badakné Kerti
Keyword(s):  
Shelf Life ◽  
Palm Oil ◽  
Milk Fat ◽  
Quality Factors ◽  
Health Concerns ◽  
Texture Properties ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Negative Environmental Impact ◽  
Texture Attributes

Abstract One of the most important components in spreads is the fat phase. The characteristics of the used fat determine most of the quality factors of the products such as viscosity, texture, colour, shelf life, etc. In these kinds of products, the commonly used fat is palm fat, however, in recent years it has had a bad press due to its negative environmental impact and health concerns. Therefore, the aim of our research was to develop a palm oil free hazelnut spread. We investigated the effect of replacing the fat in the fat phase with milk fat or coconut fat to the apparent viscosity, colour and texture properties of the product. According to our results the palm fat had the highest and coconut fat had the lowest viscosity. In texture analyses palm fat and milk fat showed no significant difference in hardness and in work of penetration. Coconut fat was significantly different in every texture attributes from the other samples. In the case of colour measurement all samples were significantly different. Despite the observed differences in some parameters the suitability of milk fat for hazelnut spread production should be further investigated (sensory analyses, shelf-life).

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