Estimate of concrete block texture using image analysis

The texture of concrete blocks is very important and is often the decisive factor when choosing a product, particularly if the building specifications call for high-strength blocks allied to low-cost finish, in which case exposed blocks with a closer texture are often preferred. Furthermore, a closer texture, especially for exteriors, may be a vital factor in ensuring the building's durability. At present, however, there is no standard to quantify the texture of a structural block. Further, when studying masonry blocks compressive strength should never be overlooked. This article discusses a procedure to produce concrete block textures with and without the addition of lime, but still to achieve the required compressive strength. The method used in this study, to evaluate texture, proved to be simpler and cheaper than methods reported by other authors in the literature. The addition of small quantities of lime proved beneficial for both texture and compressive strength. Increasing the amount of lime further, however, only improved texture.

Caracterização Tecnológica das Rochas Ornamentais do Maciço Capão Bonito, SP

The Capão Bonito Granitic Massif is situated in the south portion of the São Paulo State and represents an elongate body with general direction NE-SW, intrusive in epimetamorphic rocks of Açungui Group (Votuverava Formation), and in granitic rocks of the Três Córregos Complex. It is partially covered by sedimentary rocks of the Paraná Basin (Itararé Group). As the chief type we have red sienogranite, holo to leucocratic with biotite and rare hornblende, inequigranular with medium to coarse grains to porphiritic and isotropic to slightly cataclastic textures of marginal zones. This granite was analyzed for petrographics (composition, structure and texture), chemical composition (major elements), physical and mechanical (water absorption, resistance to abrasion, impact of hard body and efforts of compression and traction) and chemical attack aspects. The results were compared to suggested values for granitic rocks used for ornamental purposes. The whole massif shows compositional, textural, structural (related to isotropy) and chemical (major elements) characteristics very homogeneous. The varieties of sienogranite named commercially as Capão Bonito or Rubi Red Granite showed results very similar to each other, with some variations in the physical and mechanical resistance resulting of the penetrative brittle deformation of regional occurrence, evidenced by differences in the microfissural index.

Application of UTHSCSA-Image ToolTM to estimate concrete texture

The texture of concrete blocks is very important and is often the decisive factor when choosing a product, particularly if the building specifications does not dispense with the high resistance of the blocks, but has the purpose of reducing costs with finishing, therefore preferring exposed blocks with a closer texture. Furthermore, a closer texture, especially for exteriors,may be the vital factor of the building's pathology.However, there is so far no standard to quantify the texture of a structural block. This article proposes to apply the freely available UTHSCSA-Image ToolTM program developed by the University of Texas Health Science Center at San Antonio to evaluate the texture of masonry blocks. One aspect that should never be overlooked when studying masonry blocks is compressive strength. Therefore, this work also gets the compressive strength of the blocks with and without the addition of lime. The addition of small quantities of lime proved beneficial for both texture and compressive strength. However, increasing the amount of lime proved to be feasible only to improve texture. © 2012 Taylor & Francis Group.

Characterization of texture in image of skin lesions by support vector machine

Due to the increased incidence of skin cancer, computational methods based on intelligent approaches have been developed to aid dermatologists in the diagnosis of skin lesions. This paper proposes a method to classify texture in images, since it is an important feature for the successfully identification of skin lesions. For this is defined a feature vector, with the fractal dimension of images through the box-counting method (BCM), which is used with a SVM to classify the texture of the lesions in to non-irregular or irregular. With the proposed solution, we could obtain an accuracy of 72.84%. © 2012 AISTI.

Optimization of the surimi production from Mechanically Recovered Fish Meat (MRFM) using response surface methodology

The by-products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds (lipids, soluble proteins and blood). Optimizing the number of washing cycles will contribute to a more sustainable production. A mathematical model of mechanically recovered tilapia meat (Oreochromis niloticus) for the processing of surimi (minced fish washing cycles and tapioca starch addition) based on two quality parameters (texture and moisture) was constructed by applying the response surface methodology (RSM). Each factor had an important effect on the moisture and texture of surimi. This study found that the optimal formulation for producing the best surimi using the by-products of tilapia filleting in manufacturing fish burger were the addition of 10% tapioca starch and three minced fish washing cycles. A microstructural evaluation supported the findings of the mathematical model. Practical Applications: The use of mechanically recovered fish meat (MRFM) for the production of surimi enables the utilization of the by-products of filleting fish. However, the inferior quality of the surimi produced from MRFM in relation to that produced with fillets necessitates the addition of starch; secondly, surimi production consumes a large volume of water. RSM provides a valuable means for optimizing the number of washing cycles and starch amounts utilized in fish burger production. Tapioca starch, widely produced in Brazil, has desirable characteristics (surface sheen, smooth texture, neutral taste and clarity in solution) for use in MRFM-produced surimi. © 2013 Wiley Periodicals, Inc.

Classification of masses in mammographic image using wavelet domain features and polynomial classifier

Breast cancer is the most common cancer among women. In CAD systems, several studies have investigated the use of wavelet transform as a multiresolution analysis tool for texture analysis and could be interpreted as inputs to a classifier. In classification, polynomial classifier has been used due to the advantages of providing only one model for optimal separation of classes and to consider this as the solution of the problem. In this paper, a system is proposed for texture analysis and classification of lesions in mammographic images. Multiresolution analysis features were extracted from the region of interest of a given image. These features were computed based on three different wavelet functions, Daubechies 8, Symlet 8 and bi-orthogonal 3.7. For classification, we used the polynomial classification algorithm to define the mammogram images as normal or abnormal. We also made a comparison with other artificial intelligence algorithms (Decision Tree, SVM, K-NN). A Receiver Operating Characteristics (ROC) curve is used to evaluate the performance of the proposed system. Our system is evaluated using 360 digitized mammograms from DDSM database and the result shows that the algorithm has an area under the ROC curve Az of 0.98 ± 0.03. The performance of the polynomial classifier has proved to be better in comparison to other classification algorithms. © 2013 Elsevier Ltd. All rights reserved.

Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum

Polyols are widely used as sugar substitutes and provide texture to foods. Guar gum has many applications in food industry such as increasing product viscosity and improving texture. Knowledge of rheological properties of gum/polyol systems is important to permit replacing sugar while maintaining product texture. In this work, rheological properties of 0.1, 0.5 and 1 g/100 g guar solutions containing 10 and 40 g/100 g of maltitol, sorbitol, or xylitol were studied. The behavior of these mixtures was evaluated by steady and oscillatory shear measurements, and after a freezing/thawing cycle. Apparent viscosity of guar solutions increased with addition of polyols and with the increase in their concentrations, except for 40 g/100 g sorbitol addition to 1 g/100 g guar gum, in which the apparent viscosity decreased. Addition of polyols also increased the dynamic moduli of the systems. In mixtures of guar with 40 g/100 g polyol, the phase angle (δ) was below unity, but was dependent on frequency, which is characteristic of concentrated solutions with a certain degree of structuring. FTIR spectroscopy was studied to provide information on possible interactions between guar gum and polyols. Analyses carried out after freezing/thawing showed no changes in the viscoelastic behavior of the solutions. © 2013 Elsevier Ltd.

Texture profile and correlation between sensory and instrumental analyses on extruded snacks

Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial extruded snacks of different shapes were evaluated instrumentally using different probes and sensorially through descriptive analysis. The snack texture was described using the attributes of hardness, crispness, adhesiveness, fracturability and chewiness. Cylindrical snacks were described through crispness and fracturability, pelleted and shell-shaped snacks by chewiness and ring-shaped snacks by adhesiveness and hardness. Hardness and adhesiveness were correlated with a Warner-Bratzler test using a V shape probe (r = 0.718 and r = 0.763, respectively), while fracturability and chewiness were correlated with a Warner-Bratzler test using a guillotine (r = 0.776 and r = 0.662, respectively). The fairly strong good correlations enable application of these instrumental tests as an indication of the sensory texture of extruded snacks. © 2013 Elsevier Ltd. All rights reserved.

Avaliação de eficiência relativa para a reatividade em silicatos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo da lixiviação de herbicidas utilizados na cultura da cana-de-açúcar com plantas bioindicadoras

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Funções de pedotransferência para a curva de resistência do solo à penetração

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influência da textura do recurso pedagógico em atividade de encaixe realizada por alunos com paralisia cerebral

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação dos aspectos texturais na imagem Landsat como subsídio à compartimentação fisiográfica dos municípios de Peruíbe e Itanhaém - SP

Pós-graduação em Geociências e Meio Ambiente - IGCE

A formação Serra Geral na porção centro-norte do estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização petrológica, geoquímica e geocronológica (U/Pb e Ar/Ar) do maciço sararé Nova Lacerda-MT

Pós-graduação em Geologia Regional - IGCE