Extending Camera’s Capabilities in Low Light Conditions Based on LIP Enhancement Coupled with CNN Denoising

Using a sensor in variable lighting conditions, especially very low-light conditions, requires the application of image enhancement followed by denoising to retrieve correct information. The limits of such a process are explored in the present paper, with the objective of preserving the quality of enhanced images. The LIP (Logarithmic Image Processing) framework was initially created to process images acquired in transmission. The compatibility of this framework with the human visual system makes possible its application to images acquired in reflection. Previous works have established the ability of the LIP laws to perform a precise simulation of exposure time variation. Such a simulation permits the enhancement of low-light images, but a denoising step is required, realized by using a CNN (Convolutional Neural Network). A main contribution of the paper consists of using rigorous tools (metrics) to estimate the enhancement reliability in terms of noise reduction, visual image quality, and color preservation. Thanks to these tools, it has been established that the standard exposure time can be significantly reduced, which considerably enlarges the use of a given sensor. Moreover, the contribution of the LIP enhancement and denoising step are evaluated separately.

Image Enhancement Methods for Remote Sensing: A Survey

The quality of the images obtained from remote sensing devices is very important for many image processing applications. Most of the enhancement methods are based on histogram modification and transform based methods. Histogram modification based methods aim to modify the histogram of the input image to obtain a more uniform distribution. Transform based methods apply a certain transform to the input image and enhance the image in transform domain followed by the inverse transform. In this work, both histogram modification and transform domain methods have been considered, as well as hybrid methods. Moreover, a new hybrid algorithm is proposed for remote sensing image enhancement. Visual comparisons as well as quantitative comparisons have been carried out for different enhancement methods. For objective comparison quality metrics, namely Contrast Gain, Enhancement Measurement, Discrete Entropy and Average Mean Brightness Error have been used. The comparisons show that, the histogram modification methods have a better contrast improvement, while transform domain methods have a better performance in edge enhancement and color preservation. Moreover, hybrid methods which combine the two former approaches have higher potential.

Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage

The objective of this study was to investigate the effects of rice bran oil emulsion filled gels (EG) substitution for pork back fat on the characteristics of Chinese style semi-dried tilapia sausage (CFS). EG prepared using different gelling agents and processing conditions were used as pork back fat alternate in the CFS. From the results, physical, chemical and microstructural qualities of CFS were governed by the type of EG incorporated. Regarding the overall quality, CFS formulated with carrageenan-EG was classified as an optimal formula. CFS added with carrageenan-EG showed a superior oxidative stability, color preservation, and water holding capacity compared to the control during vacuum packaged storage at room temperature for 20 days. Thiobarbituric acid reactive substances (TBARS) and microbial quality of both formulae remained in the acceptable level (TBARS < 1 mg/kg and total plate count < 4 log CFU/g) throughout the storage. Therefore, the carrageenan based EG substitution for pork back fat is a promising avenue for the production of the CFS where a high saturated animal fat was substituted by vegetable oil.

Assessment of Enzymatic Browning and Evaluation of Antibrowning Methods on Dates

Dates’ color is known to play a crucial role in determining the value and quality of the fruit. The color changes from the natural accepted golden color to unfavorable dark brown color during storage. In this study, the effect of different color preservation methods (modified atmosphere packaging, cold storage (4°C), sulfur dioxide gas (SO2), and blanching) and its relation to darkening due to action of the browning enzymes and melanin production were investigated. Polyphenol oxidase was shown to be active in all treatments except the samples treated with SO2 gas and steam blanching for ten minutes. Likewise, peroxidase activity showed a similar trend in all samples, but a decrease in activity was observed in sulfated samples and total inactivation in steam blanching for ten minutes. Moreover, sulfated samples have shown improvement in color compared to all other treatments, whereas the steamed samples showed the highest color deterioration. Concurrently, melanin content increased in all samples over the period of storage except in the sulfated samples. FTIR analyses of dates’ melanin have revealed similar structural feature to the reference melanin; however, some differences were noticed in the regions 2850–2950 cm-1 and 1690–1705 cm-1 which indicated major structural difference between the two melanin samples. More work is suggested to reveal structural and functional properties of dates’ melanin.

Combination of the custom trays bleaching technique with the in-office bleaching and considerations for result maintenance

ABSTRACT This study goal is to present a case report of tooth bleaching treatment with the combination of the custom tray and in-office techniques, and to discuss about the considerations for result maintenance. A treatment approach was planned involving exogenous bleaching with custom trays with 7.5% hydrogen peroxide, and in-office bleaching with 35% hydrogen peroxide. The in-office bleaching agent was applied in two 15-minute applications, without led light. The patient was instructed to use the custom trays only a day after, with one drop of the bleaching agent for each tooth space. After the application of the bleaching agent, the patient used the trays for 1 hour per day, continuously for 30 days, 15 days for each arch. Considering the executed treatment approach, we may conclude that when correctly indicated, tooth bleaching with the combination of the in-office and custom trays techniques can be an acceptable choice of treatment, capable of enhancing the smile esthetics with a simple technique that preserves the sound dental structure. The patient should be instructed for the maximum color preservation and esthetic result maintenance, and should be advised that retreatments may become necessary depending on the oral hygiene and frequence of coloured food and drinks intake.

Maintain the Chili Colour of a Sea-food Dipping Sauce in Product Processing

Products of sea-food dipping sauce were prepared by sugar, water, acid, salt with chili and herbs. In the experiments, products were prepared and designed on a factor model for the study on the program. They were designed as factorial 4×2×4 by management with RBCD on conditions model of blanching, heating and cooling for the study on chili colour. The results of the experiments performed on physicochemical properties of product such as Brix 50.0-66.9 pH 3.52-4.29, Aw 0.814-0.879, solid content 2.80-5.75 g/100g, chlorophyll a 0.20-1.66, chlorophyll b 1.38-4.13. Colour value of products was L*29.99-23.97, a*-2.56- -3.0 and b*8.28-1.21. The green value of products was preserved green colour for processing on blanching, short-time heating and all cooling. The color preservation of chili depended on the preparation process. Blanching and cooling supported to preserve the colour and decreasing of decay texture. Usage chemicals as Ca2+ and Mg2+ treatment.in processing of products were preserved a green colour more than no chemical treatment. Blanching, cooling and short time for cooking were product development in order to preserve the green colour. The stability of the color of product was improved by blanching and cooling including boiling with short time.

New Cretaceous soldier beetle (Cantharidae) from Burmese amber with preserved coloration on the elytra

In this paper, we describe a new genus and species of soldier beetles from Burmese amber, Elektrokleinia picta gen. et. sp. nov., characterized by triangular shape of the head behind the eyes, by the elytra not covering two urites and the last urite being concave at its apex. Additionally, this new specimen shows remarkable color preservation (black-blue) on the elytra, rarely present in amber or seen on fossil soldier beetles. This coloration with metallic nuances is here considered an aposematic character.