Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming

Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization （DSG） andseveral quality attributes （head rice yield （HRY）, color value and hardness） of parboiled rice were measured.Results showed that DSG （46.8%–77.9%）, color value （18.08–19.04） and hardness （118.6–219.2 N） allincreased following steaming. In contrast, the HRY increased （64.8%–67.1%） for steaming times between 2–4min but decreased （67.1%–65.0%） for steaming times between 4–10 min. Linear relations between DSG andcolor value （R2 = 0.87）, and DSG and hardness （R2 = 0.88） were observed. The suitable DSG of parboiled riceleading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming.

Exploiting global and local features for image retrieval

Two lines of image representation based on multiple features fusion demonstrate excellent performance in image retrieval.However,there are some problems in both of them:1)the methods defining directly texture in color space put more emphasis on color than texture feature;2)the methods extract several features respectively and combine them into a vector,in which bad features may lead to worse performance after combining directly good and bad features.To address the problems above,a novel hybrid framework for color image retrieval through combination of local and global features achieves higher retrieval precision.The bag-of-visual words(BoW)models and color intensity-based local difference patterns(CILDP)are exploited to capture local and global features of an image.The proposed fusion framework combines the ranking results of BoW and CILDP through graph-based density method.The performance of our proposed framework in terms of average precision on Corel-1K database is86.26%,and it improves the average precision by approximately6.68%and12.53%over CILDP and BoW,respectively.Extensive experiments on different databases demonstrate the effectiveness of the proposed framework for image retrieval.

Tongue diagnosis based on hue-saturation value color space: controlled study of tongue appearance in patients treated with percutaneous coronary intervention for coronary heart disease

Objective To analyze the characteristics of tongue imaging color parameters in patients treated with percutaneous coronary intervention(PCI)and non-PCI for coronary atherosclerotic heart disease(CHD),and to observethe effects of PCI on the tongue images of patients as a basis for the clinical diagnosis and treatment of patientswith CHD.Methods This study used a retrospective cross-sectional survey to analyze tongue photographs and medicalhistory information from 204 patients with CHD between November 2018 and July 2020.Tongue images ofeach subject were obtained using the Z-BOX Series traditional Chinese medicine(TCM)intelligent diagnosisinstruments,the SMX System 2.0 was used to transform the image data into parameters in the HSV color space,and finally the parameters of the tongue image between patients in the PCI-treated and non-PCI-treated groupsfor CHD were analyzed.Results Among the 204 patients,112 were in the non-PCI treatment group(38 men and 74 women;average age of(68.76±9.49)years),92 were in the PCI treatment group(66 men and 26 women;average age of(66.02±10.22)years).In the PCI treatment group,the H values of the middle and tip of the tongue and the overall coating of thetongue were lower(P<0.05),while the V values of the middle,tip,both sides of the tongue,the whole tongueand the overall coating of the tongue were higher(P<0.05).Conclusion The color parameters of the tongue image could reflect the physical state of patients treated withPCI,which may provide a basis for the clinical diagnosis and treatment of patients with CHD.

Indoor and outdoor people detection and shadow suppression by exploiting HSV color information

An adaptive background model based on max-imum statistical probability and a shadow suppression scheme for indoor and outdoor people detection by exploiting hue saturation value(HSV)color information is proposed.To obtain the initial background scene,the frequency of R,G,and B component values for each pixel at the same position in the learning sequence are respec-tively calculated;the R,G,and B component values with the biggest ratios are incorporated to model the initial background.The background maintenance,or the so-called background re-initiation,is also proposed to adapt to scene changes such as illumination changes and scene geometry changes.Moving cast shadows generally exhibit a challenge for accurate moving target detection.Based on the observation that a shadow cast on a background region lowers its brightness but does not change its chro-maticity significantly,we address this problem in the ar-ticle by exploiting HSV color information.In addition,quantitative metrics is introduced to evaluate the algo-rithm on a benchmark suite of indoor and outdoor video sequences.The experimental results are given to show the performance of the algorithm.

Effect of high shear homogenization on quality characteristics of bael fruit pulp

Response surface methodology was used to investigate the influence of high shear homogenization speed(A:3000-12000 r/min)and processing time(B:30-120 min)on bael fruit pulp quality parameters.The experimental results were best fitted in the suggested quadratic model to delineate and envision the responses in terms of color(values of L^(*),meaning brightness to blackness,1oo-0;a^(*),meaning green-a^(*)to red+a^(*);and b^(*),meaning blue-b^(*)to yellow+b),total soluble solids,ascorbic acid,viscosity,andβ-carotene content with the highest coefficients of determination(R2)ranging from 0.80 to 0.99.Significant(P<0.05)change in the L^(*)value,total soluble solids,ascorbic acid,andβ-carotene content was found with change in homogenization speed.The interaction effect of homogenization showed a significant difference in a^(*)value and total soluble solid content of the pulp.The best homogenization conditions were determined via multiple response optimization as 10682 r/min speed and 43.18 min process time.The quality parameters of the pulp at optimized conditions were observed as L^(*)15.35,a^(*)4.51,b^(*)10.25,ascorbic acid 18.64 mg/100 g,viscosity 5349 cP,andβ-carotene 4.14μg/100 g.In addition,total phenolic content,flavonoid content,and antioxidant content of homogenized bael fruit pulp was found to significantly(P<0.05)increase from(83.76±1.24)to(119.21±1.35)mg gallic acid equivalent(GAE)/100 mL,(147.39±0.69)to(156.10±1.11)mg quercetin equivalent(QE)/100 mL,and(41.77%±0.60%)to(66.53%±0.41%),respectively.Consequently,this strategy could be used in fruit processing industries to process highly fibrous fruits and nonuniform-textured fruit pulptoavoid sedimentation whileretaining functionality.