Lifting-based wavelet domain adaptive Wiener filter for image enhancement

A method of applying lifting-based wavelet domain Wiener filter (LBWDMF) in image enhancement is proposed. Lifting schemes have emerged as a powerful method for implementing biorthogonal wavelet filters. They exploit the similarity of the filter coefficients between the low-pass and high-pass filters to provide a higher speed of execution, compared to classical wavelet transforms. LBWDMF not only helps in reducing the number of computations but also achieves lossy to lossless performance with finite precision. The proposed method utilises the multi-scale characteristics of the wavelet transform and the local statistics of each subband. The proposed method transforms an image into the wavelet domain using lifting-based wavelet filters and then applies a Wiener filter in the wavelet domain and finally transforms the result into the spatial domain. When the peak signal-to-noise ratio (PSNR) is low, transforming an image to the lifting-based wavelet domain and applying the Wiener filter in the wavelet domain produces better results than directly applying Wiener filter in spatial domain. In other words each subband is processed independently in the wavelet domain by a Wiener filter. Moreover, in order to validate the effectiveness of the proposed method the result obtained using the proposed method is compared to those using the spatial domain Wiener filter (SDWF) and classical wavelet domain Wiener filter (CWDWF). Experimental results show that the proposed method has better performance over SDWF and CWDWF both visually and in terms of PSNR.     

Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum

The effects of pectin and guar gum on rheology, microstructure and creaming stability of 1% (w/v) egg yolk granule stabilized emulsions were investigated. While the addition of low amount of pectin (0.1% (w/v)) had no effect on the emulsion viscosity, the addition of 0.5% (w/v) pectin greatly increased the viscosity. Granule-stabilized emulsion without hydrocolloids reflects the pseudoplastic behavior (shear-thinning behavior with flow behavior index, n < 1.0). Hydrocolloids, especially at high concentrations, affected the viscoelastic behavior of the emulsions and both storage (G′) and loss modulus (G′′) were regarded as frequency dependent. Emulsions behaved like a liquid with G′′ > G′ at lower frequencies, and like an elastic solid with G′ > G′′ at higher frequencies. Emulsion microstructure indicated that the presence of hydrocolloids induced flocculation. Creaming stability of emulsions was enhanced by the presence of hydrocolloids and increasing hydrocolloid concentration decreased the creaming by restricting the movement of oil droplets.