Food recognition using neural network classifier and multiple hypotheses image segmentation

ABSTRACT

This paper proposes the multiple-hypotheses image segmentation and feed-forward neural network classifier for food recognition to improve the performance. Initially, the food or meal image is given as input. Then, the segmentation is applied to identify the regions, where a particular food item is located using salient region detection, multi-scale segmentation, and fast rejection. Then, the features of every food item are extracted by the global feature and local feature extraction. After the features are obtained, the classification is performed for each segmented region using a feed-forward neural network model. Finally, the calorie value is computed with the aid of (i) food volume and (ii) calorie and nutrition measure based on mass value. The experimental results and performance evaluation are validated. The outcome of the proposed method attains 0.947 for Macro Average Accuracy (MAA) and 0.959 for Standard Accuracy (SA), which provides better classification performance.     

Effects of different kind of sesame materials on the physical properties of gomatofu (sesame tofu)

Gomatofu (sesame tofu) is one of the traditional Japanese healthy foods and is representative of all shojin (vegetarian) dishes. Gomatofu, one of the mixed gels consisting of kudzu (arrowroot) starch and sesame, possesses an extremely unusual textural characteristic which is soft, smooth, and springy. The textural properties are greatly influenced by preparation, ingredients and roasting conditions of sesame seeds. Hence there are many kinds of sesame materials which can be used to prepare gomatofu such as white, black, huskless or not and roasted or unroasted sesame materials, in this study, the effects of these materials on the physical properties of gomatofu were studied. The sample of Ra-W prepared with unroasted huskless sesame seed had the least hardness, but mouthfeel of this sample were the highest. The samples of Ro-B and Ro-W prepared with roasted husk (black and white) sesame seed were evaluated to have the best palatability because of their superior springiness. It was clarified that different kinds of sesame materials affected the forming of structure and physical properties of gomatofu, because the chemical components were different from varieties of sesame materials.     

Cluster analysis in industrial market segmentation through artificial neural network

Market segmentation has commonly applied cluster analysis. This study intends to make the comparison of conventional two-stage method with proposed two-stage method through the simulated data. The proposed two-stage method is the combination of self-organizing feature maps and K-means method. The simulation results show that the proposed scheme is better than the conventional two-stage method based on the rate of misclassification.     

A Novel Segmentation and Feedback Model for Resolving Contention in Optical Burst Switching

A novel segmentation and feedback model (SFM) applied to resolve contention is proposed. Simulation and performance analyses show that the SFM effectively avoids contentions in optical burst switching (OBS). The long delay time of deflection routing and the immature technology of wavelength converters and optical buffers are not deployed in the SFM. The SFM does not only realize fast switching but also allows preemption by higher priority bursts.     

Learning-based dynamic coupling of discrete and continuous trackers

We present a data-driven dynamic coupling between discrete and continuous methods for tracking objects of high dofs, which overcomes the limitations of previous techniques. In our approach, two trackers work in parallel, and the coupling between them is based on the tracking error. We use a model-based continuous method to achieve accurate results and, in cases of failure, we re-initialize the model using our discrete tracker. This method maintains the accuracy of a more tightly coupled system, while increasing its efficiency. At any given frame, our discrete tracker uses the current and several previous frames to search into a database for the best matching solution. For improved robustness, object configuration sequences, rather than single configurations, are stored in the database. We apply our framework to the problem of 3D hand tracking from image sequences and the discrimination between fingerspelling and continuous signs in American Sign Language.     

石油系油浆与煤系闪蒸油的焦化性能——I．热解条件的影响

通过偏光显微镜观察了石油系油浆（LH）与煤系闪蒸油（SN）焦化后所得焦块的光学结构。结果表明，在较宽条件下两种原料单独焦化均得不到取向度高的流线型结构。将两种原料以一定比例混合后先热解丙焦化所得焦块的光学结构明显好于二者混合后直接焦化所得焦块的光学结构，其中LH和SN以3：2的重量比混合后在440℃、1MPa下热解3．5h然后再在530℃、1MPa下焦化8h所得焦块为具有较高取向度的流线型结构，适合于作为针状焦的起始原料。     

Efficient Reflectance and Visibility Approximations for Environment Map Rendering

We present a technique for approximating isotropic BRDFs and precomputed self-occlusion that enables accurate and efficient prefiltered environment map rendering. Our approach uses a nonlinear approximation of the BRDF as a weighted sum of isotropic Gaussian functions. Our representation requires a minimal amount of storage, can accurately represent BRDFs of arbitrary sharpness, and is above all, efficient to render. We precompute visibility due to self-occlusion and store a low-frequency approximation suitable for glossy reflections. We demonstrate our method by fitting our representation to measured BRDF data, yielding high visual quality at real-time frame rates.     

An improved watershed algorithm based on efficient computation of shortest paths

The present paper describes a new algorithm to calculate the watershed transform through rain simulation of greyscale digital images by means of pixel arrowing. The efficiency of this method is based on limiting the necessary neighbouring operations to compute the transform to the outmost, and in the total number of scannings performed over the whole image. The experiments demonstrate that the proposed algorithm is able to significantly reduce the running time of the fastest known algorithm without involving any loss of efficiency.