Image color clustering is a basic technique in image processing and computer vision, which is often applied in image segmentation, color transfer, contrast enhancement, object detection, skin color capture, and so forth. Various clustering algorithms have been employed for image color clustering in recent years. However, most of the algorithms require a large amount of memory or a predetermined number of clusters. In addition, some of the existing algorithms are sensitive to the parameter configurations. In order to tackle the above problems, we propose an image color clustering method named Student's t-based density peaks clustering with superpixel segmentation (tDPCSS), which can automatically obtain clustering results, without requiring a large amount of memory, and is not dependent on the parameters of the algorithm or the number of clusters. In tDPCSS, superpixels are obtained based on automatic and constrained simple non-iterative clustering, to automatically decrease the image data volume. A Student's t kernel function and a cluster center selection method are adopted to eliminate the dependence of the density peak clustering on parameters and the number of clusters, respectively. The experiments undertaken in this study confirmed that the proposed approach outperforms k-means, fuzzy c-means, mean-shift clustering, and density peak clustering with superpixel segmentation in the accuracy of the cluster centers and the validity of the clustering results. 相似文献
Incorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo-mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three-dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%. 相似文献
We focus on the quantitative and local topological properties of range images. We consider the spaces Mm of m × m high-contrast patches of range images for m=?3, 5, 7, 9, 11. Using computational topological tools to analyze range image patches, we detect that M3 (M9, M11) has core subsets with the topology of a circle, M3, M5, M7, M9 and that M11 have some subspaces with the topology of a Klein bottle. We also discover that the largest subspace with the Klein bottle’s topology decreases as the measurements of patches increase, which generalizes the results in the paper of H. Adams and G. Carlsson, and demonstrates properties among optical images and range image patches, which are more similar than those established by Lee et al.
The synergistic application of hot water dip at 42 °C for 30 min and 1% chitosan coating on differentiation in postharvest quality traits, microstructure as well as microbiological evolution of wolfberry fruits was investigated. Fresh wolfberry fruits were stored at 2 ± 0.5 °C and 90% relative humidity (RH) for 28 days. Results indicated the combination of prestorage heat treatment and chitosan coating maintained higher levels of ascorbic acid, total phenolic contents and antioxidant capacity as well as lower decay, compared with untreated wolfberry fruits. The possible mechanism was that the heat treatment almost sealed open stomata to limit the sites of pathogen penetration into fruits independently, followed by the biofilm formed by chitosan which controlled secondary infections as well as slowed changes in fruit respiration and metabolic activity in wolfberries. The synergistically treated fruit also exhibited a higher acceptability obtained by sensory analysis after cold storage. In this sense, the integrated application of heat treatment and chitosan coating could be regarded as an effective strategy to extend storage life and maintain the postharvest quality of wolfberry fruits. 相似文献
Li2ZrO3-modified LiNi0.5Mn0.5O2 materials with improved electrochemical performance were directly synthesized by a simple mechanical milling route with ZrO2, Li2CO3 and Ni0.5Mn0.5(OH)2 precursors... 相似文献
Wireless Personal Communications - The purpose of this study is to construct a structural equation model of shared bicycle added psychological factors proceeding from the theory of planned... 相似文献
随着第4次工业革命的到来,人类社会正逐步迈向万物互联的智能时代。智能时代需要更加自动化、智能化的IP网络,基于“IPv6+”的SRv6、BIERv6等技术是使能新一代IP网络的关键基础。全面阐述了“IPv6+”的技术内涵,结合华为在智能 IP 网络解决方案上的创新和思考,介绍了“IPv6+”在极简连接、SLA 保障、专网体验、质量感知和云网一体等多个解决方案场景的关键技术与典型应用,助力5G与云业务发展。 相似文献