纸张信息识别功能图像处理技术研究与实现

针对纸张信息识别领域的图像处理技术进行研究,构建了一种主要应用于纸张信息识别领域的图像处理流程,从硬件、软件两个视角对该技术进行了分析。该技术与纸张信息识别功能的结合,能够有效提高纸张防伪信息识别效率,降低人工检测误检率。同时也能避免企业或个人因纸张防伪信息识别问题带来的各项损失。     

数字化功能信息纸张的产品建模与图像识别研究

利用Unigraphics NX软件进行数字化纸张的产品建模,主要针对在纤维成纸过程中基于点阵图形的数字化纸张信息的模拟,从理论角度形成数字化的纸张图像。进而根据模拟纸张信息的特性,采用基于图像像素值的模板匹配、寻找特征点匹配的ORB算法以及改进后的ORB算法对纸张信息进行识别效果的对比。实验结果表明,在保持识别准确度的前提下,改进后的ORB算法耗时较短,具有较强的实时性,为纸张的功能数字化信息的识别提供了理论基础。     

傅里叶变换在绝缘子污秽图像处理中的应用研究

通过对傅里叶变换在图像处理应用中的原理进行分析,并利用该原理对数字图像进行频谱分析,通过在时空域和频率域来回切换图像,对图像的信息特征进行提取和分析,把绝缘子图像与其污秽信息分离,从图像中提取有效信息,达到绝缘子污秽信息的识别目的。     

纤维成纸过程中数字化加密方法探讨

在纤维成纸过程中,通过在网部上方控制旋转气流通断的方法可使纸浆纤维的排列呈现规律性交织,进而在纸张内部形成纤维规律性交织的图形,以实现数字化加密。在加密过程中,可将存储的信息转换成数字化点阵编码,形成可镶嵌于纸张纤维中的点阵图形。该方法容易变换图案,加密效果独特。     

改进Hough变换在纸病检测系统中的应用

通过对褶皱纸病的分析研究,提出一种基于改进Hough变换的检测方法.利用边缘检测对纸病信息进行去噪和简单提取,采取Hough变换的方法将纸张从图像灰度空间转换到参数空间,从变换后的参数空间中提取纸病图像中的褶皱特征并进行识别.实验结果表明,此方法识别率高、计算速度快、检测效果好.     

计算机图像处理技术应用研究

随着经济的迅速发展,计算机技术被运用到各个领域,并且受到人们的热烈追捧。图像处理指的是利用计算机、摄像机以及其它有关的数字技术,对图像施加某种处理和运算使图像变得更加清晰,其实也就是提取某些特定的信息而达到某一特定的目的。计算机图像处理技术指的是通过计算机进行图像信息或者数据处理的相关技术,在计算机图像处理技术中,可以被处理的图像信息范围包括农业、工业、广告传媒等领域,运用范围十分广泛。本文将对计算机技术的内容和所涉及的实际生活中的一些实际情况等作为研究方向,来对计算机图像处理技术及其应用研究进行探究分析。     

信息熵在图像处理中的应用

为了寻找快速有效的图像处理方法，信息理论越来越多地渗透到图像处理技术中。文章介绍了信息熵在图像处理中的应用，总结了一些基于熵的图像处理特别是图像分割技术的方法，及其在这一领域内的应用现状和前景。同时介绍了熵在织物疵点检测中的应用。     

图像分割技术在医学图像处理中的应用实践

图像分割技术是图像处理的重要内容和关键步骤,在图像分割领域中,医学图像分割是该技术在医学领域的具体应用,这也是当前需要解决的一个难点,医学领域的图像处理技术存在特定性,在应用中需要充分考虑医学图像处理的要求,并根据实际需要改进算法。文章着重于研究图像分割技术在医学图像处理中的应用实践,旨在推动图像分割技术进一步成熟。     

基于Radon变换图像增强技术分析

图像增强是一类基本的图像处理技术,其目的是对图像进行加工,以得到对具体应用来说视觉效果更好、更有用的图像。本文是以Radon变换为基础进行的图像增强技术分析与研究。     

图像数字化过程

扫描设备的主要功能是将模拟图像转化为数字图像,其技术性能主要由数字化过程来决定。对于任何数字化设备,其图像数字化的工作流程可简化为图１所示： 一、图像信息的采集 图像信息的采集又称采样,它是利用光源将原稿信息转变为光信号,它由扫描设备的光学系统来完成。图像信息的采集又可分为两种方式：行取样和点取样。 １．行取样 在平板式、馈纸式等ＣＣＤ方式扫描仪中进行图像信息的采集所采用的采样方式均为行取样。行取样方式进行图像信息采集时是获得原稿表面上一行一行的信息,行取样典型光学系统如图２所示： 由图２知,在扫描…     

用图像处理技术快速检测机织物的经纬密度

文章讨论了用一维傅立叶变换、二维傅立叶变换和小波变换等图像处理技术检测织物经纬密度的原理和方法,找到了一种快速、可靠的织物经纬密度的检测方法.用VC 编程实现了织物经纬密度的快速检测,并用三维立体图表示出织物图像的变换结果.     

Recent developments in the applications of image processing techniques for food quality evaluation

Image processing techniques have been applied increasingly for food quality evaluation in recent years. This paper reviews recent advances in image processing techniques for food quality evaluation, which include charge coupled device camera, ultrasound, magnetic resonance imaging, computed tomography, and electrical tomography for image acquisition; pixel and local pre-processing approaches for image pre-processing; thresholding-based, gradient-based, region-based, and classification-based methods for image segmentation; size, shape, colour, and texture features for object measurement; and statistical, fuzzy logic, and neural network methods for classification. The promise of image processing techniques for food quality evaluation is demonstrated, and some issues which need to be resolved or investigated further to expedite the application of image processing technologies for food quality evaluation are also discussed.     

Influence of vision systems,black and white,colored and visual digitalization,in natural cork stopper quality estimation

Quality classification of wine natural cork stoppers is related to presence of discontinuities in the cork tissue. Automated image analysis of stoppers based on black and white cameras is used industrially for commercial classification but recently color has been introduced in image processing. This paper compares the performance of three image vision systems regarding classification accuracy of cork stoppers of good, medium and inferior quality: black and white, three‐band RGB color and manual detection by digitalization in color image. A canonical discriminant analysis approach was used to compare the discriminating power between cork stopper quality in each vision system. Good discriminant results were obtained with the area of pores expressed either in total or as ratio, mean or maximum value. The use of color slightly enlarges the range of cork inspection systems and automated systems have a similar accuracy of classification to visual inspection. Copyright © 2007 Society of Chemical Industry     

一种基于OpenCV的织物疵点检测方法

在织物疵点自动检测开发中,传统的图像处理代码编写繁琐、效率不高.OpenCV具有较强的图像处理能力且提供了丰富的图像处理函数,可以把OpenCV运用到织物疵点检测上.以断经、纬疵样本为例,提出在OpenCV环境下采用阈值分割提取疵点图像,利用形态学技术实现噪点分离及断线连接.边缘检测实现了疵点图像在原图像中的准确定位.实验结果表明,OpenCV有简化代码、提高编程效率的图像处理强大功能,疵点检测结果准确,效率高.     

Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review

Egg proteins can be used in a wide range of food products, owing to their excellent foaming, emulsifying, and gelling properties. Another important functional property is the susceptibility of egg proteins to enzymatic hydrolysis, as protein digestion is closely related to its nutritional value. These functional properties of egg proteins are likely to be changed during food processing. Conventional thermal processing can easily induce protein denaturation and aggregation and consequently reduce the functionality of egg proteins due to the presence of heat‐labile proteins. Accordingly, there is interest from the food industry in seeking novel nonthermal or low‐thermal techniques that sustain protein functionality. To understand how novel processing techniques, including high hydrostatic pressure, pulsed electric fields, ionizing radiation, ultraviolet light, pulsed light, ultrasound, ozone, and high pressure homogenization, affect protein functionality, this review introduces the mechanisms involved in protein structure modification and describes the structure–functionality relationships. Novel techniques differ in their mechanisms of protein structure modification and some have been shown to improve protein functionality for particular treatment conditions and product forms. Although there is considerable industrial potential for the use of novel techniques, further studies are required to make them a practical reality, as the processing of egg proteins often involves other influencing factors, such as different pH and the presence of other food additives (for example, salts, sugar, and polysaccharides).     

基于频域特征点提取的素色机织物密度识别算法

通过计算机图像处理技术对织物图像进行分析,利用傅里叶变换技术将织物图像从空间域转换到频率域,并采用对比度拉伸、高斯低通滤波等图像预处理手段来增强图像质量,然后使用阈值处理技术对织物频谱图进行处理,得到包含织物密度信息的特征点坐标。通过频谱图上特征点坐标和空间域周期的对应关系,经计算最终得到织物经纬密度。实验结果表明,织物密度识别最高误差为2.8%,此方法可以实现三原组织素色织物的经纬密度的自动识别。     

基于快速傅里叶变换与织物纹理能量算法的起毛起球织物纹理滤除

在织物起毛起球图像处理过程中,织物纹理信息的滤除是实现毛球分割至关重要的一步,而不同的图像包含的纹理、毛球信息不同,在用傅里叶变换对图像进行处理时需要采用不同滤波半径。因此,在处理过程中选取的滤波半径是实现纹理滤除的关键因素。本文将快速傅里叶变换与织物纹理能量的算法相结合,根据能量2次差值拟合曲线实现毛球与纹理分离时最佳滤波半径的自动获取,然后通过反傅里叶变换得到分离的纹理信息和毛球信息,实现织物纹理的滤除,最后分割出完整的毛球信息。     

基于小波变换的农田害虫图像预处理研究

以农田害虫识别系统中图像的预处理为研究对象,利用小波变换对图像进行不同尺度的小波分解,对得到的小波系数进行不同的处理,包括小尺度下的高频系数置零、阈值处理、模极大值处理以及增加大尺度下高频系数的相对值等方法,从而达到去噪、增强等图像预处理的目的.结果表明:利用小波变换对图像进行处理,可以收到良好的效果.     

Modification of plant proteins for improved functionality: A review

The market trend towards plant-based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant-based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant-based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant-based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant-based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale-up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de-flavored protein isolates, protein flour, and grits.     

数字图像处理技术在纺织中的运用

基于数字图像处理技术概况及其特点,简要的对数字图像处理技术在纺织中的应用进行分析,并以纤维为依据,对图像处理技术的应用进行相对详细的分析,意在为日后数字图像处理者研究工作提供方便。