Simulation of the multicomponent radiation source with the required irradiance and color distribution on the flat illuminated surface

Chertov, Aleksandr N.; Gorbunova, Elena V.; Korotaev, Valery V.; Peretyagin, Vladimir S.; Serikova, Maria G.

doi:10.1117/12.922104

Cited by 4 publications

(3 citation statements)

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“…1. There are different ways to illuminate the analysis object [6][7][8][9][10]. During the computer simulation we used such types of illumination sources as A, B, C, D65, E. Additionally we decided to use spectral characteristics of radiation of fluorescent lamp (Ttl) and white fluorescent LED (Wled).…”

Section: Simulation Conditionsmentioning

confidence: 99%

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Research of principles for estimating the freshness of meat products by color analysis method

et al. 2015

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Color is one of the most important metrics of foodstuffs quality. It gives an indication of freshness, ingredient composition as well as about the presence or absence of falsification. Most often, the color is estimated visually, and thus, the evaluation is subjective. By automating the color analysis a wide application for this method could be found. The aim of this research is to study the principles of color analysis as applied to the task of evaluating the freshness of meat products using modern machine vision systems. From a scientific point of view, the color of meat depends on the proportion of myoglobin and its derivatives. It's the main pigment that characterizes the freshness of meat. Further color of meat can change due to oxidation of myoglobin during storage. Myoglobin exists in three forms. There are oxygenated form, oxidized form and form without oxygen. The meat color changes not only due to the conversion of one form into another. The content of amino acids and ammonia are another characteristics and constant signs of meat products spoilage. The paper presents the results of meat color computer simulation based on data on the content of various forms of myoglobin in different proportions. The spectral characteristic of the light source used to illuminate the meat sample is taken into account. Also the experimental studies were conducted using samples of beef. As a result the correlations between said biochemical indicators of the quality and color of the meat obtained with the help of machine vision system were found.

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Section: Simulation Conditionsmentioning

confidence: 99%

“…Control unit is a PC with image preprocessing device (5) and microprocessor (6). It provides control of lighting and registration units as well as image processing.…”

Section: Description Of the Experimental Setting And Experimental Tecmentioning

confidence: 99%

Research of principles for estimating the freshness of meat products by color analysis method

et al. 2015

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“…Например, путем преобразования фиксируемых сигналов по отдель-ным каналам в интегральный показатель -вегетационный индекс NDVI (Normalized Difference Vegetation Index) -можно оценить фотосинтетическую активность листового аппарата растений на поверхности Земли [1][2][3][4]. Результаты анализа данных космической съемки и данных о солнечной радиации, получае-мых современными техническими средствами наблюдения за климатической обстановкой, позволяют сделать вывод о возможности создания микроклиматических карт путем их совместной обработки.…”

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Microclimate cartography using data from the Earth remote sensing and simulation of thermal fields

Shcherbakov¹,

Алтухов²,

Korshunov³

et al. 2016

Naučno-teh. vestn. inf. tehnol. meh. opt.

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Study of irradiance distribution in optical equisignal zone

2014

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Energetic sensitivity of a system with optical equisignal zone is considered in the paper. Energetic sensitivity is a criterion for choosing components of such a system and determines its potential accuracy. The term of energetic sensitivity is revised for a spectrum and spectral response of the sensor is taken into account. New method of evaluating of the position of optical equisignal zone is proposed. The method is based on evaluation of the position on the CMOS array. Digital method of signal processing is compared to analog one. Digital method has some advantages over analog in functionality but still yield to analog in speed.

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Simulation of the multicomponent radiation source with the required irradiance and color distribution on the flat illuminated surface

Cited by 4 publications

References 0 publications

Research of principles for estimating the freshness of meat products by color analysis method

Research of principles for estimating the freshness of meat products by color analysis method

Microclimate cartography using data from the Earth remote sensing and simulation of thermal fields

Study of irradiance distribution in optical equisignal zone

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