Tactile colour pictogram to improve artwork appreciation of people with visual impairments

A recent development in tactile technology enables an improvement in the appreciation of the visual arts for people with visual impairment (PVI). The tactile sense, in conjunction with, or a possibly as an alternative to, the auditory sense, would allow PVIs to approach artwork in a more self‐driven and engaging way that would be difficult to achieve with just an auditory stimulus. Tactile colour pictograms (TCPs), which are raised geometric patterns, are ideographic characters that are designed to enable PVIs to identify colours and interpret information by touch. In this article, three TCPs are introduced to code colours in the Munsell colour system. Each colour pattern consists of a basic cell size of 10 mm × 10 mm to represent the patterns consistently in terms of regular shape. Each TCP consists of basic geometric patterns that are combined to create primary, secondary, and tertiary colour pictograms of shapes indicating colour hue, intensity and lightness. Each TCP represents 29 colours including six hues; they were then further expanded to represent 53 colours. Two of them did not increase the cell size, the other increased the cell size 1.5 times for some colours, such as yellow‐orange, yellow, blue, and blue‐purple. Our proposed TCPs use a slightly larger cell size compared to most tactile patterns currently used to indicate colour, but code for more colours. With user experience and identification tests, conducted with 23 visually impaired adults, the effectiveness of the TCPs suggests that they were helpful for the participants.     

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.     

Categorical observers for metamerism

A method is proposed to generate categorical colour observer functions (individual colour matching functions) for any field size based on the CIE 2006 system of physiological observer functions. The method combines proposed categorical observer techniques of Sarkar et al with a physiologically-based individual observer model of Asano et al and a clustering technique to produce the optimal set of categorical observers. The number of required categorical observers varies depending on an application with as many as 50 required to predict individual observers' matches when a laser projector is viewed. However, 10 categorical observers are sufficient to represent colour-normal populations for personalized colour imaging. The proposed and recommended categorical observers represent a robust and inclusive technique to examine and quantify observer metamerism in any application of colorimetry.     

Modelling of chromatic contrast for retrieval of wallpaper images

Colour remains one of the key factors in presenting an object and, consequently, has been widely applied in retrieval of images based on their visual contents. However, a colour appearance changes with the change of viewing surroundings, the phenomenon that has not been paid attention yet while performing colour‐based image retrieval. To comprehend this effect, in this article, a chromatic contrast model, CAMcc, is developed for the application of retrieval of colour intensive images, cementing the gap that most of existing colour models lack to fill by taking simultaneous colour contrast into account. Subsequently, the model is applied to the retrieval task on a collection of museum wallpapers of colour‐rich images. In comparison with current popular colour models including CIECAM02, HSI and RGB, with respect to both foreground and background colours, CAMcc appears to outperform the others with retrieved results being closer to query images. In addition, CAMcc focuses more on foreground colours, especially by maintaining the balance between both foreground and background colours, while the rest of existing models take on dominant colours that are perceived the most, usually background tones. Significantly, the contribution of the investigation lies in not only the improvement of the accuracy of colour‐based image retrieval but also the development of colour contrast model that warrants an important place in colour and computer vision theory, leading to deciphering the insight of this age‐old topic of chromatic contrast in colour science. © 2014 Wiley Periodicals, Inc. Col Res Appl, 40, 361–373, 2015     

Characteristics of tiger nut milk: effects of milling

A standard method for the extraction of tiger nut milk has been introduced. It has been shown that, although milling duration improves the yield of tiger nut milk solids and its nutrient composition, there is a quantifiable loss of nutrient in the pressing residue during milk extraction. Milling duration improved the colloidal stability of the milk against creaming during 16 h of storage. A higher milling intensity resulted in the aggregation of biological polymers which resulted in colloidal destabilisation. Milling improved the lightness and stability and reduced browning rate of the tiger nut milk during storage. This report is important for the production of tiger nut milk of consistent and comparable characteristics. Milling has been introduced as a processing method for the qualitative and quantitative modulation of the properties of tiger nut milk. It is recommended to develop further strategies to improve the colloidal stability of tiger nut milk as a beverage.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

Predicting visual similarity between colour palettes

This work is concerned with the prediction of visual colour difference between pairs of palettes. In this study, the palettes contained five colours arranged in a horizontal row. A total of 95 pairs of palettes were rated for visual difference by 20 participants. The colour difference between the palettes was predicted using two algorithms, each based on one of six colour-difference formulae. The best performance (r² = 0.86 and STRESS = 16.9) was obtained using the minimum colour-difference algorithm (MICDM) using the CIEDE2000 equation with a lightness weighing of 2. There was some evidence that the order (or arrangement) of the colours in the palettes was a factor affecting the visual colour differences although the MICDM algorithm does not take order into account. Application of this algorithm is intended for digital design workflows where colour palettes are generated automatically using machine learning and for comparing palettes obtained from psychophysical studies to explore, for example, the effect of culture, age, or gender on colour associations.     

A Lattice Approach to Image Segmentation

After a formal definition of segmentation as the largest partition of the space according to a criterion σ and a function f, the notion of a morphological connection is reminded. It is used as an input to a central theorem of the paper (Theorem 8), that identifies segmentation with the connections that are based on connective criteria. Just as connections, the segmentations can then be regrouped by suprema and infima. The generality of the theorem makes it valid for functions from any space to any other one. Two propositions make precise the AND and OR combinations of connective criteria. The soundness of the approach is demonstrated by listing a series of segmentation techniques. One considers first the cases when the segmentation under study does not involve initial seeds. Various modes of regularity are discussed, which all derive from Lipschitz functions. A second category of examples involves the presence of seeds around which the partition of the space is organized. An overall proposition shows that these examples are a matter for the central theorem. Watershed and jump connection based segmentations illustrate this type of situation. The third and last category of examples deals with cases when the segmentation occurs in an indirect space, such as an histogram, and is then projected back on the actual space under study. The relationships between filtering and segmentation are then investigated. A theoretical chapter introduces and studies the two notions of a pulse opening and of a connected operator. The conditions under which a family of pulse openings can yield a connected filter are clarified. The ability of segmentations to generate pyramids, or hierarchies, is analyzed. A distinction is made between weak hierarchies where the partitions increase when going up in the pyramid, and the strong hierarchies where the various levels are structured as semi-groups, and particularly as granulometric semi-groups. The last section is based on one example, and goes back over the controversy about “lattice” versus “functional” optimization. The problem is now tackled via a case of colour segmentation, where the saturation serves as a cursor between luminance and hue. The emphasis is put on the difficulty of grouping the various necessary optimizations into a single one.     

绚丽多彩的楚汉丝织品（之二）──色彩与纹饰

湖南出土的楚汉丝织品，以马王堆一、三号汉墓所出为代表，其色彩反映了我国当时印染工艺技术所达到的高度水平，其纹饰则显示了鲜明的时代特征，表现了运动、气势和古拙的艺术风格，充满着神奇浪漫的色彩。     

关于彩色火焰蜡烛的研制

本文阐述了利用焰色反应的原理研制彩色火焰蜡烛，着重分析并解决了在研制工作中出现的几个技术关键，如主燃剂的选取、蜡烛成型和强度、发色剂的选择与用量等．