共查询到19条相似文献,搜索用时 210 毫秒
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文章通过MATLAB对棉绉织物表面图像进行处理,根据分形理论对棉绉织物表面的灰度曲面进行分形特征分析,利用计盒法计算灰度曲面的分形维数,以此评定棉绉织物表面纹理的粗糙度和起绉程度。实验结果表明:棉绉织物表面图像的灰度曲面具有显著的分形特征,分形维数与棉绉织物表面纹理的粗糙度和起绉程度密切相关。 相似文献
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利用扫描电子显微镜的图像和MATLAB的编程,通过显微照片及数值图像的灰度值分布并计算图像的灰度水平变化方差,最终发现了大豆酸奶和酸牛奶两种产品的均匀或一致性程度存在着差异。并应用计盒维数法的基本原理考察了大豆酸奶和酸牛奶是否具有以自相似性为特征的分形结构,最终确定豆浆酸奶和酸牛奶的分形维数分别为1.9105、1.9268。通过对扫描电子显微镜得到的图像进行数字化处理以及MATLAB软件的应用,在食品微观结构的研究中引入分形这个概念,为食品的研究和加工领域解决和解释这一类问题提供新的思路和方法。 相似文献
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提出了一种基于聚类的带标志点的等距映射流形学习算法CL-Isomap,并可用于纺织印染品的自动化检测过程中.本算法针对印染图像的特点,先对图像集进行聚类,使得属于同一领域内的图像更加容易识别;然后使用标志点计算图像之间的距离,减少了计算量的同时,也更进一步分离了不同类的图像;最后使用MDS计算图像的低维嵌入.CL-Isomap算法对印染图像降维,使得图像数据量变小,检测速度提高,同时CL-Isomap方法在降维的同时并不改变图像原有的本质特征,使得检测的准确率得以提高. 相似文献
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利用扫描电子显微镜的图像和MATLAB的编程,通过显微照片及数值图像的灰度值分布并计算图像的灰度水平变化方差,最终发现了大豆酸奶和酸牛奶两种产品的均匀或一致性程度存在着差异。并应用计盒维数法的基本原理考察了大豆酸奶和酸牛奶是否具有以自相似性为特征的分形结构,最终确定豆浆酸奶和酸牛奶的分形维数分别为1.9105、1.9268。通过对扫描电子显微镜得到的图像进行数字化处理以及MATL,AB软件的应用,在食品微观结构的研究中引入分形这个概念,为食品的研究和加工领域解决和解释这一类问题提供新的思路和方法。 相似文献
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针对采用128维向量来表示每个特征点易导致SIFT算法效率降低的问题,提出了一种利用圆环域结构替代SIFT原来的方形结构、同时将原SIFT算法特征描述向量的维数由128维降为48维的改进SIFT算法.实验结果表明,改进算法比原SIFT算法具有更快的计算速度和更高的匹配精度. 相似文献
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《烟草科技》2020,(2)
为解决传统工艺法检测片烟结构时存在时效性差、准确性低及对片烟损伤度大等问题,采用图像处理技术并结合分形理论的方法,运用计盒维数法计算片烟分形维数,分析了片烟分形维数与片烟面积、feret直径的分形特性。结果表明:(1)IPP图像处理软件测量结果与正方形标准面积的T检验p=0.2270.05,片烟参数的测量值与真实值无显著差异。(2)利用计盒维数法测定片烟分形维数,其拟合回归方程的决定系数均超过0.81,且方差分析结果 P值均小于0.05。(3)片烟面积、feret直径与片烟分形维数均呈极显著正相关关系,且分形维数D与ln S、lnφ所拟合方程的R~2分别为0.994和0.960,即片烟面积及feret直径对片烟分形维数影响程度不同。(4)建立的片烟分形维数模型的拟合方程均方根误差RMSE为0.016、误差平方和SSE为0.025、决定系数R~2达0.996,且模型检验绝对误差均值为0.014、相对误差均值为1.130%,拟合度良好且精确度高。(5)小片片烟分形维数范围0.664D≤0.829;中短片片烟分形维数范围0.829D≤1.000;中长片片烟分形维数范围1.000D≤1.201;大片片烟分形维数范围1.201D≤1.615。 相似文献
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Multiple fractal features estimated by box-counting method are applied to fabric defects detection with a view to getting over the difficulty encountered in tasks of textures differentiating using only one single fractal feature. Extraction of the optimum multiple fractal features is based on the following fact that has been observed for the first time: when box-counting method is adopted to estimate the fractal dimension of an image or a data series, the involved measuring box size series have a considerable influence on the estimated fractal dimension and in turn the ultimate value of the separability between normal samples and defective ones. Testing results indicate that, using the proposed algorithm, actual false alarm probability and missing rate can be controlled simultaneously below 10% under an appropriate range of threshold, proving with confidence the effectiveness of the fractal features extracted in this study. 相似文献
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《Journal of food engineering》2008,84(4):570-580
The development of a relationship between microstructural changes of model food products (carrot and potato cubes) and their physical changes during conventional hot air drying (HAD) using combined fractal and image analysis was performed in this study. Dried carrot and potato sections were examined by light microscopy and the fractal dimension (FD) of the microscopic images was determined using a box counting technique. The apparent physical changes of the samples undergoing HAD were represented in terms of the percentage of shrinkage and rehydration ratio. These apparent changes correlated well with their microstructural changes represented by the normalized changes of fractal dimension (ΔFD/FD0) of the microstructural images. Although the microstructural changes of the samples undergoing HAD were quite different, the changes of ΔFD/FD0 of the samples undergoing drying were in the same trend. FD has thus proved to be a good indicator of microstructural changes of products undergoing drying. 相似文献
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为研究粮堆渗透率的影响因素,基于分形理论,探究与渗透率密切相关的分形维数的影响因素。首先使用EDEM软件模拟粮堆形成过程,验证图像二值法盒维数检测法的准确性,再用此法测得粮堆截面的分析维数,探究粮食入库速度和颗粒均匀度两因素对分形维数的影响。结果表明,粮堆分形维数与渗透率正相关,较大的粮堆渗透率有利于后续粮堆的温度控制和机械通风降温能耗的降低。堆粮的入库速度对于粮堆的渗透率有较大影响,模拟发现单个运粮机速度为14.3 t/h时,分形维数较大,渗透率较大,同时不影响堆粮的效率;粮堆的堆积方式对于渗透率的影响较小,采用运粮机自然堆积方式对粮食比较有利。计算结果对于指导粮食入库具有参考意义。 相似文献
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在对图像块进行小波变换的基础上,通过计算各频带的分形维数,形成图像块的分形特征向量,把传统的子块匹配问题转化为分形特征向量意义下的子块匹配问题.实验结果显示,本文提出的方法与Jacquin的全局搜索法相比,尽管解码图像质量略有下降,但编码速度提高了70倍以上. 相似文献
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A. Nussinovitch M. G. Corradini M. D. Normand M. Peleg 《Food research international (Ottawa, Ont.)》2001,34(10):871-878
Alginate gels (2%) with and without incorporated starch and/or sucrose were freeze-dehydrated to produce cellular sponges. The stress–strain relationships of these dried gels were all irregular and jagged, typical of brittle cellular solids. The stiffness was assessed in terms of the fitted (‘smoothed’) apparent engineering stress at two pre-selected engineering strain levels (40 and 60%) using a polynomial model. Their brittleness was assessed in terms of the apparent fractal dimension of their stress-strain curves using the compass and box counting algorithms which yield the Richardson's and Kolmogorov's dimensions, respectively. The presence of starch in the dried gels solid matrix invariably increased their stiffness, but not in a manner that could be predicted on the basis of a stochiometric relationship or density increase. Sucrose, in contrast, could have the opposite effect suggesting that its presence in the solid matrix might interfere with its mechanical integrity. All the dried gels had a ‘rich’ acoustic signature as judged by the magnitude of their apparent fractal dimension, which was determined by the ‘blanket’ algorithm. But if there were differences between the different dried gels' acoustic signatures, they were too subtle to be detected by the apparent fractal dimension alone. 相似文献
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