In this paper, a burn color image segmentation and classification system is proposed. The aim of the system is to separate burn wounds from healthy skin, and to distinguish among the different types of burns (burn depths). Digital color photographs are used as inputs to the system. The system is based on color and texture information, since these are the characteristics observed by physicians in order to form a diagnosis. A perceptually uniform color space (L*u*v*) was used, since Euclidean distances calculated in this space correspond to perceptual color differences. After the burn is segmented, a set of color and texture features is calculated that serves as the input to a Fuzzy-ARTMAP neural network. The neural network classifies burns into three types of burn depths: superficial dermal, deep dermal, and full thickness. Clinical effectiveness of the method was demonstrated on 62 clinical burn wound images, yielding an average classification success rate of 82%.
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http://dx.doi.org/10.1117/1.1921227 | DOI Listing |
Sci Rep
December 2024
Hunan University of Chinese Medicine, Changsha, China.
Stroke has become the leading cause of disability in adults worldwide. Early precise rehabilitation intervention is crucial for the recovery of stroke patients, with the key lying in accurately identifying patients' physical characteristics during the rehabilitation phase. Compared to diagnostic techniques such as medical neuroimaging, traditional Chinese medicine(TCM) tongue diagnosis offers good accessibility and ease of application.
View Article and Find Full Text PDFCurr Res Food Sci
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Beijing, 100193, China.
To solve the existing problems of low yield, uneven quality, and single form of industrially scrambled eggs, we have developed a continuous high-output steam scrambled egg device based on the principle of steam injected. By establishing calibration curves for egg, oil, and steam flow rates, determining the key parameters of the equipment, and simulating the heat transfer process between steam and egg by Computational Fluid Dynamics (CFD), we created the device and verified its production performance. The results show that the capacity of this device can reach 104.
View Article and Find Full Text PDFFood Chem
December 2024
School of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of Seafood, Dalian 116034, PR China.
This study presents a targeted dual-acid preservation strategy for ready-to-eat crayfish (Procambarus clarkii), integrating a blend of phytic and lactic acids to fortify key sensory attributes throughout the storage phase. The primary objective was to maintain the sensory attributes of the crayfish during a 30-day storage period under 40 °C. Our approach significantly bolstered color retention by suppressing Maillard reactions and lipid oxidation, thereby maintaining the product's visual allure.
View Article and Find Full Text PDFJ Food Sci
December 2024
Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina.
This study aimed to evaluate the effects of salt addition and different thermal-assisted pressure processing (TAPP) conditions (temperature and pressure levels) on technological, chromatic, and textural parameters and lipid oxidation of Superficial pectoralis beef muscle. A factorial design with three factors was applied: KCl/NaCl marination (marinated samples MS; non-marinated samples, NMS), temperature during high-pressure processing (50, 70°C), and pressure level (0.1, 200, and 300 MPa).
View Article and Find Full Text PDFFood Chem
December 2024
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address:
'Tuogu' and 'Bingtang' plums display unique textural responses to salt curing, manifesting in volume reduction, surface wrinkling, and alterations in color and texture, alongside ongoing material exchange. Over a seven-day salting period, 'Tuogu' plums lost 14.9 % of their moisture, compared to 'Bingtang' plums' 24.
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