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Title |
Page |
Downloads |
| 1. |
Image Segmentation for Food Quality Evaluation Using Computer Vision System
Image Segmentation for Food Quality Evaluation Using Computer Vision System
Abstract: Quality evaluation is an important factor in food processing industries using the computer vision system where human inspection systems provide high variability. In many countries food processing industries aims at producing defect free food materials to the consumers. Human evaluation techniques suffer from high labour costs, inconsistency and variability. Thus this paper provides various steps for identifying defects in the food material using the computer vision systems. Various steps in computer vision system are image acquisition, Preprocessing, image segmentation, feature identification and classification. The proposed framework provides the comparison of various filters where the hybrid median filter was selected as the filter with the high PSNR value and is used in preprocessing. Image segmentation techniques such as Colour based binary Image segmentation, Particle swarm optimization are compared and image segmentation parameters such as accuracy, sensitivity , specificity are calculated and found that colour based binary image segmentation is well suited for food quality evaluation. Finally this paper provides an efficient method for identifying the defected parts in food materials.
Key words: food quality, computer vision, parameters, food products ,defects
Reference
[1] Ali Adelkhani, Babak Beheshti, Saeid Minaei, Payam Javadikia and Mahdi Ghasemi-Varnamkhasti. (2013)," Taste characterization of orange using image processing combined with ANFIS", Journal of international Measurement of confederation, Vol.46, No.9, PP. 3573–3580.
[2] Belen Diezmaa, Lourdes Lleoa, Jean Michel Rogerb, Ana Herrero Langreob, Loredana Lunadeic and Margarita Ruiz-Altisent. (2013), "Examination of the quality of spinach leaves using hyperspectral imaging", Journal of Postharvest Biology and Technology, Vol.85, PP. 8–17.
[3] Cheng.H, Jiang.X, Sun.Y and Wang. J. (2001),"Color image segmentation: advances and prospects", Journal of Pattern Recognition society, Vol. 34,No.12, PP. 2259–2281.
[4] Craig B. Koskiniemi , Van-Den Truong , Roger F. Mc Feeters and Josip Simunovic.(2013). "Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization" ,Journal of food science and technology,Vol.54 , PP.157-164.
[5] Domingo Mery , Franco Pedreschi and Alvaro Soto. (2012), "Automated Design of a Computer Vision System for Visual Food Quality Evaluation" Journal of Food Bioprocess Technology, Vol.6, No.8, PP. 0934-2.
Nandhini. P, Dr. J. Jaya |
01-03 |
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| 3. |
Thermal and Microstructural Property of Extruded Snack: An Overview
Thermal and Microstructural Property of Extruded Snack: An Overview
Abstract: Rice and Chapra (Fenneropenaeus indicus) mixture were extruded using a co rotating fully intermeshing twin-screw extruder to prepare carbohydrate protein based snack. The aim of the present work is to study the glass transition temperature and microstructural behaviour of carbohydrate-protein extrudate snack. Parkin Elmer Differential Scanning Calorimeter method was used for studying phase transition behaviour of complex carbohydrate-protein extrudate at a heating rate of 5ºC/min and in the temperature range - 80ºC to 180ºC. On the other hand, Scanning Electron Microscope (SEM) was used to study the microstructural behavior of multicomponent extrudate at an accelerating voltage of 20 kV and at 1000 X magnification. State diagram indicated phase separation of carbohydrate-protein complex food system at macromolecular level. The glass transition temperature of protein dictated the texture of the mixed system. At room temperature, extrudate with 15% moisture is glassy while extrudates obtained <15% moisture shows rubbery texture and higher moisture profile shows burnt texture. Microstructural analysis performed by SEM shows typical network like structure at 150C and 15% moisture.
Key words: Shrimp, fish protein, extrusion, Differential Scanning Calorimeter
Reference
[1] Alavi, S.H., B.K. Gogoi, M. Khan, B.J. Bowman and S.S.H. Rizvi, 1999. Structural properties of protein-stabilized starch-based supercritical fluid extrudates. Food Res. Int., 32: 107-118. http://www.ingentaconnect.com/content/els/09639969/1999/00000032/00000002/art00063
[2] Brake NC. Fennema 1999. Glass transition values of muscle tissue .J Food Sci 64 (1):10-15
[3] Brent, J.L., S.J. Mulvaney, C. Cohen and J.A. Bartsch, 1997. Thermomechanical glass transition of extruded cereal melts. J. Cereal Sci., 26: 301-312. http://www.sciencedirect.com/science/article/pii/S0733521097901405
[4] D'Cruz, N.M. and L.N. Bell, 2005. Thermal unfolding of gelatin in solids as affected by the glass transition. J. Food Sci., 70: E64-E68.
[5] Della Valle, G., P. Colonna, A. Patria and B. Vergnes, 1996. Influence of amylose content on the viscous behavior of low hydrated molten starches. J. Rheol., 40: 347-362.
Mahuya Hom Choudhury, Runu Chakraborty, Utpal Ray Chaudhuri |
09-18 |
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| 4. |
The Effect of Micro Jets on Wall Pressure for Sonic Under Expanded Flow
The Effect of Micro Jets on Wall Pressure for Sonic Under Expanded Flow
Abstract: This paper presents the experimental results on the flow characteristics of a suddenly expanded flow from the convergent nozzle for sonic under expanded case. In the present study micro jets were used to investigate the wall pressure in the enlarged duct. Accordingly an active control in the form of four micro jets of 1 mm orifice diameter located at 900 intervals along a pitch circle diameter of 1.3 times the nozzle exit diameter in the base region was employed. The area ratio (ratio of area of suddenly expanded duct to nozzle exit area) studied are 2.56, 3.24, 4.84 and 6.25. The length-to-diameter (i.e. L/D) ratio of the sudden expansion duct was varied from 10 to 1. To study the effect of micro jets on the quality of flow in the enlarged duct wall pressure was measured and from the results it is found that the micro jets do not disturb the flow field in the duct. From the results, it is also seen that for L/D in the range L/D = 10 and 8 the flow remains oscillatory mostly for all the area ratios. However, these oscillations are suppressed gradually with the increase in the area ratio, also for all the L/D in the range 3 to 6. The nozzle pressure ratio (NPR) was varied from 1 to 3, however, in the present paper results are presented for under expanded case to ascertain the effectiveness of the micro jets under the influence of favorable pressure gradient (i.e. Pe/Pa = 1.5). The present study explicitly reveals that, the wall pressure in a suddenly expanded axi-symmetric duct can be controlled by employing micro jets.
Key words: Area ratio, Length-to-diameter ratio, Micro jets, Sudden expansion, Wall pressur
Reference
[1] Wick R. S., The Effect of Boundary Layer on Sonic Flow through an Abrupt Cross-sectional Area Change, Journal of the Aeronautical Sciences, Vol. 20, 1953, 675-682.
[2] James A. Kidd, Dennis Wikoff and Charles J. Cottrell, Drag Reduction by Controlling Flow Separation Using Stepped Afterbodies, J. Aircraft, Vol. 27, No. - 6, 1990, 564 – 566.
[3] Viswanath P. R., Drag Reduction of After bodies by Controlled Separated Flows, AIAA journal, Vol. 39, No. 1, 2001, 73 – 78.
[4] S. A. Khan and E. Rathakrishnan, Active Control of Suddenly Expanded Flows from Over expanded Nozzles, International Journal of Turbo and Jet Engines (IJT), Vol. 19, No. 1-2, 2002, 119-126.
[5] S. A. Khan and E. Rathakrishnan, Control of Suddenly Expanded Flows with Micro Jets, International Journal of Turbo and Jet Engines (IJT), Vol. 20, No. 2, 2003, 63-81
Syed Ashfaq and S. A. Khan |
19-29 |
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| 5. |
A Survey on Resource Provisioning in Cloud
A Survey on Resource Provisioning in Cloud
Abstract: Cloud Computing allow the users to efficiently and dynamically provision computing resource to meet their IT needs. Companies are able to rent resources from cloud for storage and other computational purposes so that their infrastructure cost can be reduced. Further they can make use of company-wide access to applications based on pay-as-you-go model. Hence there is no need for getting licenses for individual products. However one of the major pitfalls in cloud computing is related to optimizing the resources being allocated. Resource allocation is performed with the objective of minimizing the costs associated with it. The other challenges in resource allocation are meeting customer demands and application requirements. In this paper we have presented a widespread survey on various resource allocation strategies and their challenges are discussed in detail.
Key words: Cloud Computing, Infrastructure, Optimization, Resource Allocation, Virtualization
Reference
[1] Ambrust, A.Fox, R.Griffith, A.D.Joseph, R.Katz, A. Konwinski, G.Lee, D.Ratterson, A.Rabkin, I.Stoica and M.Zaharia,"A View of Cloud Computing," in communications of the ACM,vol.53,April 2010,pp.50-58.
[2] W.Dawoud,I.Takouna, and C.Meinel, "Infrastructure as a Service Security: Challenges and Solutions," in Proc the 7th International Conference on Informatics and Systems 2010(INFOS'10),Cairo,March 2010,pp.1-8
[3] K.Tsakalozos, H.Kllapi, E.Sitaridi, M.Roussopoulous, D.Paparas, and A.Delis,"Flexible Use of Cloud Resources through Profit Maximization and Price Discrimination," in Proc of the 27th IEEE International Conference on Data Engineering(ICDE 2011),April 2011,pp.75-86.
[4] L.He,D.Zou,Z.Zhang,K.Yang,h.Jin and S.Jarvis,"Optimizing Resource Consumption in Clouds,"in Proc. of the 12th IEEE/ACM International Conference on Grid Computing(Grid 2011),2011,pp.42-49.
[5] U.Sharma,P.J.Shenoy,S.Sahu, and A.Shaikh,"A Cost-Aware Elasticity Provisioning System for the Cloud",in Proc.International Conference on Distributed Computing Systems,July 2011,pp.559-570.
M.Uthaya Banu, M.Subha |
30-35 |
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| 6. |
Designing Concrete Of New Era:"Self Compacting Concrete"
Designing Concrete Of New Era:"Self Compacting Concrete"
Abstract: In India, infrastructure is given prior importance and it is vision to make India fully developed up till 2020.But, it is a challenging job to produce high strength concrete and one of the problems for this is presence of air voids. At present to reduce these voids many compacting machines like vibrators are used in field. But, this leads to high noise pollution and annoyance the person working on site. Thus, to eliminate this problem related to compaction, strength and noise, a new concrete called Self Compacting Concrete [SCC] is used. It reduces the voids as it flows under its own weight. The strength and durability of SCC is much higher compared to conventional concrete. It also helps in achieving high quality of surface finishes and becomes sustainable as it saves the energy. But, the problem with this type of concrete is that there is no specific mix design for it. Thus, the aim of this research is to give proper methodology for the mix design of self compacting concrete and various points to be kept in mind while designing such flowable concrete.
Key words: Compaction, Durability, Mix design, Strength, Self compacting concrete.
Reference
[1] Ozawak, Mackawa, k. & Okamura. H, (1992)"Development of High performance concrete", Journal of faculty of Engineering. The University of Tokyo. Vol.XLI, No.3, pp-381-439.
[2] Okamura, Hajime,"Self compacting High performance concrete" (1997),Concrete international,19(7),pp-50-54.
[3] Ozawak, "Devlopment of HPC based on durability of concrete structures"EASEC-2 Vol-1,pp-445-450(1989).
[4] M. S. Shetty, "Self compacting concrete", Concrete technology.pp-572-597.
[5] Pratibha AGGARWAL, Rafat SIDDIQUE, Yogesh AGGRAWAL, "Self compacting concrete-procedure for mix design", Leonardo Electronics Journal of practices and Technologies ISSN 1583-1078,pp-15-24.
Dharmesh K. Bhagat, Nandan H. Dawda, Dhanshree L. Goyal, Navneet T. Jha, Upasana N. Panchal |
36-39 |
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| 7. |
Studies on Concrete Characteristic Strength Using Fly Ash And Rice Husk Ash
Studies on Concrete Characteristic Strength Using Fly Ash And Rice Husk Ash
Abstract: Through out the world, the most widely used construction material is concrete, commonly made by mixing Portland cement with sand, crushed rock, and water. As concrete is being widely used for the construction of most of the buildings, bridges etc, it has been labelled as the backbone to the infrastructure development of a nation. Currently our country is doing major work to improve and develop its infrastructure by constructing industrial and commercial projects and National Highways which creats major economic problem. At present about 120 million ton of cement is being produced in India every year. That much amount of cement is expected to reach close to 470 million ton by 2017[3].Though the production of cement is at comfortable level to meet, the rapidly increasing cost of production of cement is a matter of concern. Hence, currently the entire construction industry is in search of suitable and effective the waste product that would considerably minimize the use of cement and ultimately reduce the construction cost. Few of such products have already been identified like Rice Husk Ash (RHA), Fly Ash(FA), Silica Fume etc. Amongst them RHA is known to have good prospects in minimizing the usage of cement.
Key words: Concrete, Characterization, Fly Ash(FA), Rice Husk Ash(RHA)
Reference
[1] Dale P.Bentz, Max A.Peltz, john winpigler 2009,The influence of water-to cement mass ration early age properties of cement-based materials is investigated using a variety of experimental techniques. ASCE Journal of materials in civil Engineering, 21 (9), 512-517.2009.
[2] Muthadhi A, Anitha R. Kothandaraman S, 2007, Rice Husk Ash. Properties and its uses: A review , journal CV Vol 88.may 2007.
[3] V.Kumar, M. Mathur, S.S Sinha and S. Dhatrak Fly Ash Environmental Saviour. New Delhi, India: Report Submit to Flyash Utilization programme (FAUP) to TIFAC. DST. 2005.
[4] Satish H. Sathawane et.al/procedia Engineering 51 (2013) 35-44.
[5] IS 455:1989 Specification for Portland slag cement
Khusbu Rajhans, Proff. C.R.Sharma |
40-44 |
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| 8. |
Secured Data Transmission Using Wavelet Based Steganography and cryptography
Secured Data Transmission Using Wavelet Based Steganography and cryptography
Abstract: Steganography and cryptographic methods are used together with wavelets to increase the security of the data while transmitting through networks. Another technology, the digital watermarking is the process of embedding information into a digital (image) signal. Before embedding the plain text into the image, the plain text is encrypted by using Data Encryption Standard (DES) algorithm. The encrypted text is embedded into the LL sub band of the wavelet decomposed image using Least Significant Bit (LSB) method. Then the inverse wavelet transform is applied and the resultant image is transmitted to the receiver. The receiver will perform the same operations in reverse order
Key words: Cryptography, digital watermarking, steganography, wavelet
Reference
[1] William Stallings, Cryptography and Network Security, Principles and Practice, Third editionPearsonEducation, Singapore, 2003.
[2] Clair, Bryan. "Steganography: How to Send a Secret Message." 8 Nov. 2001
[3] Westfeld, A., and G. Wolf, Steganography in a Video conferencing system, in proceedings of the second international workshop on information hiding, vol. 1525 of lecture notes in computer science, Springer, 1998. Pp. 32-47.
[4] C. C. Lin, and W. H. Tsai, "Secret Image Sharing with Steganography and Authentication," Journal of Systems and Software, 73 (3): 405-414, December 2004
[5] KafaRabah. Steganography - The Art of Hiding Data. Information Technology Journal 3 (3) - 2004.
K.Ravindra Reddy1 Ms Shaik Taj Mahaboob2 K.Siva Chandra3 T.S.Mahammed basha |
45-50 |
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IJERA : Volume 4 Issue 2(Version 5), February 2014