Comparison of the visual texture calculation methods by image analysis, applied to mirror and scaled carp skin

Regions of interest (ROI) representative of the visual texture of images of mirror carp Cyprinus carpio carpio and scaled carp Cyprinus carpio were taken. Red, green, blue and grayscale (R, G, B, GS) histograms of these ROI were calculated. The following methods of visual texture calculations were performed on the ROIs: 1) image energy based on histograms, 2) image entropy based on histograms, 3) image energy based on co-occurrence matrices, 4) image entropy based on co-occurrence matrices, 5) texture based on fractal dimensions, 6) texture based on texture primitives method. Calculations were performed for color and grayscale images. The identification of the smoothest and roughest ROIs depended on the method used. The largest range between the minimum and maximum values was found in the co-occurrence matrix-based entropy calculation. A close second was the texture change index (TCI) method.

PENGARUH JENIS KEMASAN TERHADAP MASA SIMPAN BAWANG DAUN

ABSTRACTThe Spring onion (Allium fistulosum L) is one of the vegetables that deserve intensive development, since it has high economic value and in Indonesia it is used as both a mainstay and a highly popular mix of food. The notable physical change of the leaf during the storage process is the change in leaf color, elegance, decay, and stupobility. Product destruction affects a degree of freshness during distribution because it cannot last long, so proper postposte treatment is required to reduce the rate of respiration of the spring onion after the harvest and other factors that can cause decline in quality. This study is aimed at figuring out the effect that packaging has on storing leeks and knowing the correct packaging for storing leeks. The method used was the heavy shrink measurement, the color and texture of the leaf. The experimental used was a Random design complete (RAL) design with 4 such treatments as unpacked treatment, kraft paper packaging, kitchen tissues and plastic wrap each 3 times the test. The spring onion is heavy with an average of 32.50% non-packaged treatment, paper kraft 45.61%, kitchen tissue 37.54% and plastic wrap 48.38%. A relatively small or slow change in color and texture change is the packing treatment used as a plastic wrap. Based on research conducted, it could be concluded that packaging has had a tangible effect on the storing of Spring onion. Wrap a plastic wrap that can extend the leeks' saving period, since Spring onion packed in plastic wrap shrinkage are relatively small, the color of the leaf and the texture of the bar do not easily wither and decay.Keywords: Spring onion, Packaging, Storage Period

LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage

The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb containing CP has lower water transport rate than the control bread crumb, while concluding that 2% CP stabilizes water transport throughout the entire staling time range. The NMR analyzes showed that the initial T21 values are the higher, the more starch has been replaced with the CP, however, after 6 days of storage, all tested samples are characterized by similar values of the T21 parameter. A decrease in long component of spin-spin relaxation time T22 during storage was also observed. It has been noted that the replacement of starch to 2% and 6% CP causes an increase in the molecular dynamics of water. The less starch present, the greater the potential for bulk molecules to move. The observed changes at the molecular level resulted in macroscopic changes in the texture of the bread. After analyzing the hardness parameter of the tested breads, it was found that on the day of baking, bread without the addition of CP had significantly higher values of this parameter than breads with CP. For the sample without CP, the highest increase in total hardness change (123.93%) was noted during storage, which indicates the fastest texture change process. Based on the results obtained, it can be concluded that the use of cricket powder to enrich gluten-free bread can not only improve the nutritional value, but also effectively delay the process of bread staling.

Microstructure evolution of Ruthenium during vacuum hot pressing

Ru compacts with mean grain size of 4~5 µm were prepared by vacuum hot pressing (VHP), and the compacts with the maximum density of 12.2 g/cm3 was obtained with sintering time of 2 h. X-ray diffractometer (XRD) revealed that there was a texture change with sintering time. The microstructure of Ru compacts was observed by electron backscatter diffraction (EBSD) and field emission scanning electron microscope (FSEM). Thus, the microstructure evolution with sintering time were discussed.

Evolution of microstructure and texture of ultra-thin non-oriented electrical steel manufactured by CSP

The evolution of the microstructure and texture of CSP thin-gauge non-oriented silicon steel was investigated by OM, XRD and EBSD. Results show: (1) the equiaxed surface grains with 28.13 µm average grains size accounted for 19.14% of through-thickness, while deformed band structure dominated the center layer and the other maintained at a composite structure with the first two. With the cold-rolled reduction rate enhancing to 91.15%, the stratification structure transformed into a complete fibrous structure. Annealing from 925 °C to 975 °C, the average grain size of the annealing plate similarly increased, which begins with 67.3 µm and ends at 80.58 µm. (2) The texture of the hot-rolled sheets mainly located at Cube and Goss texture, while with the cold-rolled process executing, the type and volume of texture change and finally stabilize at α fiber texture ({110}//RD) with the peak at {114}<110> at 91.15% reductions rate. The {411}<148> texture on the α* fiber line throughout maintained the strongest texture at different annealing temperatures. (3) The initial re-crystallization temperature is in the range of 600–620 °C, and the re-crystallization is roughly completed at 700 °C. Part of {411}<148> oriented grains nucleated at {411}<148> sub-grains originated from α fiber deformed structure, and the others nucleate at the grains boundaries of the deformed α fiber grains or in the inner of {111}<110> and {111}<112> grains. When the re-crystallization was accomplished at 750 °C, {411}<148> oriented grains are significantly larger than other oriented grains compared to 680 °C or the less. (4) Best magnetic properties were obtained at 975 °C with the B50 = 1.506 T and P10/400 = 16.19 W/kg.

SKIN TEXTURE CHANGE IN Diasporus hylaeformis (ANURA: ELEUTHERODACTYLIDAE)

The Montane Dink Frog, Diasporus hylaeformis, was observed showing a change in skin texture during a photo shoot, it is suggested that this recently reported behavior in amphibians can serve as a strategy anti predators or stressors.