A total color difference measure for segmentation in color images

1996 ◽  
Vol 16 (3) ◽  
Author(s):  
K.P. Valavanis ◽  
J. Zheng ◽  
G. Paschos
Keyword(s):  
Color Difference ◽  
Color Images ◽  
Difference Measure ◽  
Total Color Difference

Decorrelation of color images using total color difference

1991 ◽  
Author(s):  
Joe Zheng ◽  
Kimon P. Valavanis ◽  
John M. Gauch
Keyword(s):  
Color Difference ◽  
Color Images ◽  
Total Color Difference

Color Difference Evaluation Based on Image Color Appearance Model

2012 ◽  
Vol 200 ◽  
pp. 637-640
Author(s):  
Jing Liang ◽  
Yong Bin Zhao ◽  
Hui Gao
Keyword(s):  
Calculation Method ◽  
Color Difference ◽  
Color Images ◽  
Color Appearance ◽  
Appearance Model ◽  
Difference Formula ◽  
Difference Calculation

The iCAM (image color appearance model) as the most advanced modern color appearance model is constantly being put into use. In color images industry, the evaluation of the color difference is significant. This article will focus on color difference formula of image color appearance model and analysis its reasonable color difference calculation method, which reflects the advantages of image color appearance model.

scholarly journals Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

2016 ◽  
Vol 23 (3) ◽  
pp. 265-276 ◽  
Author(s):  
Alifdalino Sulaiman ◽  
Mohammed Farid ◽  
Filipa VM Silva
Keyword(s):  
Antioxidant Activity ◽  
Electric Field ◽  
Sensory Analysis ◽  
Thermal Processing ◽  
Apple Juice ◽  
Treatment Time ◽  
Pulsed Electric Field ◽  
Color Difference ◽  
Soluble Solids ◽  
Total Color Difference

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices’ antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

Subjective Sensation of Color Differences – Determination of Thresholds Depending on Color Tones and Resolution

2015 ◽  
Vol 21 (1) ◽  
pp. 21-27 ◽  
Author(s):  
Christian Brischke ◽  
Tanja Borcharding ◽  
Uta Mengel
Keyword(s):  
Color Space ◽  
Color Difference ◽  
Threshold Values ◽  
Color Tone ◽  
Color Changes ◽  
Art Objects ◽  
Color Differences ◽  
Subjective Sensation ◽  
Total Color Difference

Abstract Colors are frequently defined by three points on the L*a*b* coordinates of the CIELAB color space, and the distance between two colors can be expressed as the total color difference ΔE. In particular with respect to reproducibility of print media color differences are an important parameter, as well as for car finishes and textile dyes. Color changes are also the result of ageing and weathering which is an issue for art objects and in the building and restoration sector. However, the subjective perceptibility of color differences depends on numerous factors and general thresholds are difficult to define. This study aimed therefore on defining tolerance levels for color changes in dependence of color tones and color tone combinations as well as their resolution. In total 30 test persons evaluated samples, which had been painted with acrylic artist colors with defined color differences (ΔE = 0–7). The test subjects realized color differences already at ΔE = 1–4 for the highest resolution. Threshold values have been identified for different tones as well as the effect of interdependencies between tones and the level of color heterogeneity between adjacent areas.

The Use of Resin Composite Layering Technique to Mask Discolored Background: A CIELAB/CIEDE2000 Analysis

2017 ◽  
Vol 42 (2) ◽  
pp. 165-174 ◽  
Author(s):  
LL Miotti ◽  
IS Santos ◽  
GF Nicoloso ◽  
RT Pozzobon ◽  
AH Susin ◽  
...  
Keyword(s):  
Linear Models ◽  
Resin Composite ◽  
Color Difference ◽  
Tooth Surface ◽  
Color Measurements ◽  
The Mean ◽  
Color Background ◽  
Post Hoc ◽  
Total Color Difference ◽  
Composite Restoration

SUMMARY The purpose of this study was to evaluate the ability of three resin composite systems to mask a severely discolored background by the application of a layering technique through CIELAB and CIEDE2000 analysis. Ninety 1.5-mm-thick disc specimens were produced from three different resin composite restoration systems: IPS Empress Direct (Ivoclar Vivadent), Charisma Diamond (Heraeus Kulzer), and Filtek Z350 XT (3M-ESPE). The specimens were divided into groups according to the restoration system and the resin composite shade combination used for the layering technique (enamel, body, and dentin shades). Color measurements were performed by a reflectance spectrophotometer (SP60, EX-Rite) against a C4 shade background and an inherent color background, which simulates a severely discolored background and a tooth surface with no discoloration, respectively. The total color difference between both color measurements was calculated by CIELAB (ΔE*ab) and CIEDE2000 (ΔE00) formulas. The mean ΔEab* and ΔE00 values were analyzed by analysis of variance (general linear models) and Tukey's post hoc tests (α=0.05). Three groups presented clinically acceptable color difference values (ΔE*≦3.46 and ΔE00≦2.25): 1.5 mm dentin, 1.0 mm dentin/0.5 mm body, and 1.0 mm dentin/0.5 mm enamel; ie, all the groups from the Z350 XT restoration system. The resin composite layering technique is an effective way to mask severely discolored backgrounds. The Filtek Z350 XT system was the only restoration system capable of masking the C4 background.

Encoding true color images in true color difference mode (TCDM)

1995 ◽  
Author(s):  
C. H. Lee ◽  
Yiu K. Chan ◽  
M. F. Chang ◽  
A. T. Wong
Keyword(s):  
Color Difference ◽  
Color Images ◽  
True Color ◽  
Difference Mode

scholarly journals Impact of processing temperature on drying behavior and quality changes in organic beef

2018 ◽  
Author(s):  
Gardis J.E. Von Gersdorff ◽  
Luna Shrestha ◽  
Sharvari Raut ◽  
Stefanie K. Retz ◽  
Oliver Hensel ◽  
...  
Keyword(s):  
Moisture Content ◽  
Color Difference ◽  
Hyperspectral Data ◽  
Processing Temperature ◽  
Drying Process ◽  
Non Invasive ◽  
Beef Products ◽  
Drying Behavior ◽  
Increasing Demand ◽  
Total Color Difference

The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). The aw value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color. Keywords: beef drying; drying behavior;color; hyperspectral imaging; quality.  

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