In this paper, we designed a color visualization model for sparse representation of the whole hyperspectral image, in which, not only the spectral information in the sparse representation but also the spatial informat...In this paper, we designed a color visualization model for sparse representation of the whole hyperspectral image, in which, not only the spectral information in the sparse representation but also the spatial information of the whole image is retained. After the sparse representation, the color labels of the effective elements of the sparse coding dictionary are selected according to the sparse coefficient and then the mixed images are displayed. The generated images maintain spectral distance preservation and have good separability. For local ground objects, the proposed single-pixel mixed array and improved oriented sliver textures methods are integrated to display the specific composition of each pixel. This avoids the confusion of the color presentation in the mixed-pixel color display and can also be used to reconstruct the original hyperspectral data. Finally, the model effectiveness was proved using real data. This method is promising and can find use in many fields, such as energy exploration, environmental monitoring, disaster warning, and so on.展开更多
Thermal degradation kinetics of anthocyanins and visual color （Hunter α value） of blood orange juice were studied at selected temperatures （70-90℃）. Results indicated that both the thermal degradation of anthocy...Thermal degradation kinetics of anthocyanins and visual color （Hunter α value） of blood orange juice were studied at selected temperatures （70-90℃）. Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ tool-1, respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of blood orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation： α＊/αo＇=0.559（C/Co）＋0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of blood orange juice.展开更多
基金supported by the National Natural Science Foundation of China (Grant No.61275010,61077079)the State Key Program of National Natural Science Foundation of Heilongjiang Province of China (No.ZD201216)the Fundamental Research Funds for the Central Universities (No.HEUCF130820)
文摘In this paper, we designed a color visualization model for sparse representation of the whole hyperspectral image, in which, not only the spectral information in the sparse representation but also the spatial information of the whole image is retained. After the sparse representation, the color labels of the effective elements of the sparse coding dictionary are selected according to the sparse coefficient and then the mixed images are displayed. The generated images maintain spectral distance preservation and have good separability. For local ground objects, the proposed single-pixel mixed array and improved oriented sliver textures methods are integrated to display the specific composition of each pixel. This avoids the confusion of the color presentation in the mixed-pixel color display and can also be used to reconstruct the original hyperspectral data. Finally, the model effectiveness was proved using real data. This method is promising and can find use in many fields, such as energy exploration, environmental monitoring, disaster warning, and so on.
基金funded by the Natural Science Foundation of Hubei Province,China(2006ABA168)
文摘Thermal degradation kinetics of anthocyanins and visual color （Hunter α value） of blood orange juice were studied at selected temperatures （70-90℃）. Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ tool-1, respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of blood orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation： α＊/αo＇=0.559（C/Co）＋0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of blood orange juice.
