Total adaptation is an important trend of imaging systems development

2020 ◽  
Author(s):  
Aleksander Umbitaliev ◽  
Aleksander Tsytsulin ◽  
Vyacheslav Pyatkov ◽  
Nikolay Shipilov ◽  
Aleksey Bobrovsky ◽  
...  
Keyword(s):  
Systems Development ◽  
Imaging Systems ◽  
Important Trend

Film as a Composite Material

MRS Bulletin ◽  
1996 ◽  
Vol 21 (7) ◽  
pp. 14-19 ◽  
Author(s):  
Cathy A. Fleischer ◽  
Charles L. Bauer ◽  
Dennis J. Massa ◽  
Jeffrey F. Taylor
Keyword(s):  
Composite Material ◽  
Particle Shape ◽  
Silver Halide ◽  
Systems Development ◽  
Imaging Systems ◽  
Magnetic Storage ◽  
Support Materials ◽  
Quality Literature ◽  
Electronic Imaging ◽  
Photographic Emulsions

Since its development over 150 years ago, silver-halide imaging has retained a central role in the imaging world, despite advances in electronic imaging over the last five to 10 years. At present the high cost of electronic cameras and printing systems prohibits their widespread general use. Nevertheless digital electronic features are now being incorporated into silver-halide-based imaging systems. Development of new films that incorporate magnetic-storage capability into conventional silver-halide film, as well as smaller cameras and tighter winding radii, put more stringent requirements on the physical performance of the final silver-halide-based product.For many years, advances in silver-halide imaging focused on improved photographic emulsions, providing improvements in resolution, color balance, and latitude. Advances in the photographic emulsions resulted from particle shape and morphology control of the silver-halide crystal, as well as new sensitizing dyes, couplers, and other image-modifying addenda that provided increases in speed and quality. Literature on the “science of photography” and “photographic materials and processes” emphasizes silver-halide chemistry and the function of sensitizing dyes and couplers in color photography as they impact film latitude, resolution, color balance, etc., with minor mention of the support materials and properties. Literature on support characteristics and physical properties is limited.

A novel approach to night vision imaging systems development, integration and verification in military aircraft

2013 ◽  
Vol 31 (1) ◽  
pp. 10-23 ◽  
Author(s):  
Roberto Sabatini ◽  
Mark A. Richardson ◽  
Maurizio Cantiello ◽  
Mario Toscano ◽  
Pietro Fiorini
Keyword(s):  
Systems Development ◽  
Night Vision ◽  
Imaging Systems ◽  
Military Aircraft ◽  
Novel Approach

Digital imaging and quantitative image analysis of polymer blends

1996 ◽  
Vol 54 ◽  
pp. 170-171
Author(s):  
Xiao Zhang
Keyword(s):  
Digital Imaging ◽  
Imaging Techniques ◽  
Imaging Systems ◽  
Polymer Science ◽  
Key Factors ◽  
Multiple Imaging ◽  
Quantitative Image ◽  
Digital Imaging Systems ◽  
Multi Phase ◽  
Network Technologies

Polymer microscopy involves multiple imaging techniques. Speed, simplicity, and productivity are key factors in running an industrial polymer microscopy lab. In polymer science, the morphology of a multi-phase blend is often the link between process and properties. The extent to which the researcher can quantify the morphology determines the strength of the link. To aid the polymer microscopist in these tasks, digital imaging systems are becoming more prevalent. Advances in computers, digital imaging hardware and software, and network technologies have made it possible to implement digital imaging systems in industrial microscopy labs.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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