Brain tissue segmentation using q-entropy in multiple sclerosis magnetic resonance images

The loss of brain volume has been used as a marker of tissue destruction and can be used as an index of the progression of neurodegenerative diseases, such as multiple sclerosis. In the present study, we tested a new method for tissue segmentation based on pixel intensity threshold using generalized Tsallis entropy to determine a statistical segmentation parameter for each single class of brain tissue. We compared the performance of this method using a range of different q parameters and found a different optimal q parameter for white matter, gray matter, and cerebrospinal fluid. Our results support the conclusion that the differences in structural correlations and scale invariant similarities present in each tissue class can be accessed by generalized Tsallis entropy, obtaining the intensity limits for these tissue class separations. In order to test this method, we used it for analysis of brain magnetic resonance images of 43 patients and 10 healthy controls matched for gender and age. The values found for the entropic q index were 0.2 for cerebrospinal fluid, 0.1 for white matter and 1.5 for gray matter. With this algorithm, we could detect an annual loss of 0.98% for the patients, in agreement with literature data. Thus, we can conclude that the entropy of Tsallis adds advantages to the process of automatic target segmentation of tissue classes, which had not been demonstrated previously.

Yam (Discorea sp) drying with different cuts and temperatures: experimental and simulated results

The yam (Discorea sp) is a tuber rich in carbohydrates, vitamins and mineral salts, besides several components that serve as raw material for medicines. It grows well in tropical and subtropical climates and develops well in zones with an annual pluvial precipitation of around 1300mm, and with cultural treatments, its productivity can exceed 30t/ha. When harvested, the tubers possess about 70% of moisture, and are merchandised "in natura", in the atmospheric temperature, which can cause its fast deterioration. The present work studied the drying of the yam in the form of slices of 1.0 and 2.5cm thickness, as well as in the form of fillets with 1.0 x 1.0 x 5.0cm, with the drying air varying from 40 to 70°C. The equating of the process was accomplished, allowing to simulate the drying as a function of the conditions of the drying air and of the initial and final moisture of the product. Also investigated was the expense of energy as function of the air temperature. The drying in the form of fillets, with the air in a temperature range between 45 and 50°C, was shown to be the most viable process when combining both the quality of the product and the expense of energy.