Supervised classification of basaltic aggregate particles based on texture properties

The strength and durability of materials produced from aggregates (e.g., concrete bricks, concrete, and ballast) are critically affected by the weathering of the particles, which is closely related to their mineral composition. It is possible to infer the degree of weathering from visual features derived from the surface of the aggregates. By using sound pattern recognition methods, this study shows that the characterization of the visual texture of particles, performed by using texture-related features of gray scale images, allows the effective differentiation between weathered and nonweathered aggregates. The selection of the most discriminative features is also performed by taking into account a feature ranking method. The evaluation of the methodology in the presence of noise suggests that it can be used in stone quarries for automatic detection of weathered materials.

A variational approach to 3D cylindrical geometry reconstruction from multiple views

[EN] In this paper we present a variational technique for the reconstruction of 3D cylindrical surfaces. Roughly speaking by a cylindrical surface we mean a surface that can be parameterized using the projection on a cylinder in terms of two coordinates, representing the displacement and angle in a cylindrical coordinate system respectively. The starting point for our method is a set of different views of a cylindrical surface, as well as a precomputed disparity map estimation between pair of images. The proposed variational technique is based on an energy minimization where we balance on the one hand the regularity of the cylindrical function given by the distance of the surface points to cylinder axis, and on the other hand, the distance between the projection of the surface points on the images and the expected location following the precomputed disparity map estimation between pair of images. One interesting advantage of this approach is that we regularize the 3D surface by means of a bi-dimensio al minimization problem. We show some experimental results for large stereo sequences.

A scale-space aproach to nonlocal optical flow calculations

[EN] This paper presents an interpretation of a classic optical flow method by Nagel and Enkelmann as a tensor-driven anisotropic diffusion approach in digital image analysis. We introduce an improvement into the model formulation, and we establish well-posedness results for the resulting system of parabolic partial differential equations. Our method avoids linearizations in the optical flow constraint, and it can recover displacement fields which are far beyond the typical one-pixel limits that are characteristic for many differential methods for optical flow recovery. A robust numerical scheme is presented in detail. We avoid convergence to irrelevant local minima by embedding our method into a linear scale-space framework and using a focusing strategy from coarse to fine scales. The high accuracy of the proposed method is demonstrated by means of a synthetic and a real-world image sequence.

A variational approach to 3D geometry reconstruction from two or multiple views

[EN] In the last years we have developed some methods for 3D reconstruction. First we began with the problem of reconstructing a 3D scene from a stereoscopic pair of images. We developed some methods based on energy functionals which produce dense disparity maps by preserving discontinuities from image boundaries. Then we passed to the problem of reconstructing a 3D scene from multiple views (more than 2). The method for multiple view reconstruction relies on the method for stereoscopic reconstruction. For every pair of consecutive images we estimate a disparity map and then we apply a robust method that searches for good correspondences through the sequence of images. Recently we have proposed several methods for 3D surface regularization. This is a postprocessing step necessary for smoothing the final surface, which could be afected by noise or mismatch correspondences. These regularization methods are interesting because they use the information from the reconstructing process and not only from the 3D surface. We have tackled all these problems from an energy minimization approach. We investigate the associated Euler-Lagrange equation of the energy functional, and we approach the solution of the underlying partial differential equation (PDE) using a gradient descent method.

Aplicación móvil para la visualización y ejecución de demos en IPOL

[ES] IPOL es una revista científica de procesamiento digital de imágenes y diversos métodos de análisis de imágenes. En cada publicación se incorpora una demo donde cualquier persona puede probar, vía web, el funcionamiento del método descrito en dicha publicación. De esta forma, se puede usar el método sin tener conocimiento de programación ni tener que instalarlo en su ordenador. En este proyecto fin de carrera se quiere desarrollar una aplicación que permita la ejecución de las demos desde un dispositivo móvil. Con ello, se pretende hacer más accesible la ejecución de algoritmo de procesamiento de imágenes y aumentar su divulgación científica.

Viola-Jones based detectors: How much affects the training set?

[EN]This paper presents a study on the facial feature detection performance achieved using the Viola-Jones framework. A set of classi- ers using two di erent focuses to gather the training samples is created and tested on four di erent datasets covering a wide range of possibili- ties. The results achieved should serve researchers to choose the classi er that better ts their demands.

Multi-Sensor people counting

[EN]An accurate estimation of the number of people entering / leaving a controlled area is an interesting capability for automatic surveil- lance systems. Potential applications where this technology can be ap- plied include those related to security, safety, energy saving or fraud control. In this paper we present a novel con guration of a multi-sensor system combining both visual and range data specially suited for trou- blesome scenarios such as public transportation. The approach applies probabilistic estimation lters on raw sensor data to create intermediate level hypothesis that are later fused using a certainty-based integration stage. Promising results have been obtained in several tests performed on a realistic test bed scenario under variable lightning conditions.

Gender classification in large databases

[EN]In this paper, we address the challenge of gender classi - cation using large databases of images with two goals. The rst objective is to evaluate whether the error rate decreases compared to smaller databases. The second goal is to determine if the classi er that provides the best classi cation rate for one database, improves the classi cation results for other databases, that is, the cross-database performance.

Combining face and facial feature detectors for face detection performance improvement

[EN]In this paper, we experimentally study the combination of face and facial feature detectors to improve face detection performance. The face detection problem, as suggeted by recent face detection challenges, is still not solved. Face detectors traditionally fail in large-scale problems and/or when the face is occluded or di erent head rotations are present. The combination of face and facial feature detectors is evaluated with a public database. The obtained results evidence an improvement in the positive detection rate while reducing the false detection rate. Additionally, we prove that the integration of facial feature detectors provides useful information for pose estimation and face alignment.

Improving gender classification accuracy in the wild

[EN]In this paper, we focus on gender recognition in challenging large scale scenarios. Firstly, we review the literature results achieved for the problem in large datasets, and select the currently hardest dataset: The Images of Groups. Secondly, we study the extraction of features from the face and its local context to improve the recognition accuracy. Diff erent descriptors, resolutions and classfii ers are studied, overcoming previous literature results, reaching an accuracy of 89.8%.

Aspetti innovativi per la valutazione e la misura della porosità nei materiali dell'edilizia antica e moderna. La geometria frattale della porosità

New concepts on porosity appraisal in ancient and modern construction materials. The role of Fractal Geometry on porosity characterization and transport phenomena. This work studied the potential of Fractal Geometry to the characterization of porous materials. Besides the descriptive aspects of the pore size distribution, the fractal dimensions have led to the development of rational relations for the prediction of permeability coefficients to fluid and heat transfer. The research considered natural materials used in historical buildings (rock and earth) as well as currently employed materials as hydraulic cement and technologically advanced materials such as silicon carbide or YSZ ceramics. The experimental results of porosity derived from the techniques of mercury intrusion and from the image analysis. Data elaboration was carried out according to established procedures of Fractal Geometry. It was found that certain classes of materials are clearly fractal and respond to simple patterns such as Sierpinski and Menger models. In several cases, however, the fractal character is not recognised because the microstructure of the material is based on different phases at different dimensional scales, and in consequence the “fractal dimensions” calculated from porosimetric data do not come within the standard range (less than 3). Using different type and numbers of fractal units is possible, however, to obtain “virtual” microstructures that have the fraction of voids and pore size distribution equivalent with the experimental ones for almost any material. Thus it was possible to take the expressions for the permeability and the thermal conduction which does not require empirical “constants”, these expressions have also provided values that are generally in agreement with the experimental available data. More problematic has been the fractal discussion of the geometry of the rupture of the material subjected to mechanical stress both external and internal applied. The results achieved on these issues are qualitative and prone to future studies. Keywords: Materials, Microstructure, Porosity, Fractal Geometry, Permeability, Thermal conduction, Mechanical strength.

Becoming visually familiar

Automatic face recognition has been mainly tackled by matching a new image to a set of previously computed identity models. The literature describes approximations where those identity models are based on a single sample or a set of them. However, face representation keeps being a topic of great debate in the psychology literature, with some results suggesting the use of an average image. In this paper, instead of restricting our system to a fixed and precomputed classifier, the system learns iteratively based on the experience extracted from each meeting.

Useful computer vision techniques for human-robot interaction

[ES]This paper describes some simple but useful computer vision techniques for human-robot interaction. First, an omnidirectional camera setting is described that can detect people in the surroundings of the robot, giving their angular positions and a rough estimate of the distance. The device can be easily built with inexpensive components. Second, we comment on a color-based face detection technique that can alleviate skin-color false positives. Third, a simple head nod and shake detector is described, suitable for detecting affirmative/negative, approval/dissaproval, understanding/disbelief head gestures.

Integrazione di tecnologie non distruttive per la caratterizzazione di rocce ornamentali

ABSTRACT: The dimension stone qualification through the use of non-destructive tests (NDT) is a relevant research topic for the industrial characterisation of finite products, because the competition of low-costs products can be sustained by an offer of highqualification and a top-guarantee products. The synthesis of potentialities offered by the NDT is the qualification and guarantee similar to the well known agro-industrial PDO, Protected Denomination of Origin. In fact it is possible to guarantee both, the origin and the quality of each stone product element, even through a Factory Production Control on line. A specific disciplinary is needed. A research developed at DICMA-Univ. Bologna in the frame of the “OSMATER” INTERREG project, allowed identifying good correlations between destructive and non-destructive tests for some types of materials from Verbano-Cusio-Ossola region. For example non conventional ultrasonic tests, image analysis parameters, water absorption and other measurements showed to be well correlated with the bending resistance, by relationships varying for each product. In conclusion it has been demonstrated that a nondestructive approach allows reaching several goals, among the most important: 1) the identification of materials; 2) the selection of products; 3) the substitution of DT by NDT. Now it is necessary to move from a research phase to the industrial implementation, as well as to develop new ND technologies focused on specific aims.

Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties

Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a very challenging task for many researchers since it can provide numerous information about dough formulation, structure and processing. This explains why dough rheology has been a matter of investigation for several decades. In this research rheological assessment of doughs and breads was performed by using empirical and fundamental methods at both small and large deformation, in order to characterize different types of doughs and final products such as bread. In order to study the structural aspects of food products, image analysis techniques was used for the integration of the information coming from empirical and fundamental rheological measurements. Evaluation of dough properties was carried out by texture profile analysis (TPA), dough stickiness (Chen and Hoseney cell) and uniaxial extensibility determination (Kieffer test) by using a Texture Analyser; small deformation rheological measurements, were performed on a controlled stress–strain rheometer; moreover the structure of different doughs was observed by using the image analysis; while bread characteristics were studied by using texture profile analysis (TPA) and image analysis. The objective of this research was to understand if the different rheological measurements were able to characterize and differentiate the different samples analysed. This in order to investigate the effect of different formulation and processing conditions on dough and final product from a structural point of view. For this aim the following different materials were performed and analysed: - frozen dough realized without yeast; - frozen dough and bread made with frozen dough; - doughs obtained by using different fermentation method; - doughs made by Kamut® flour; - dough and bread realized with the addition of ginger powder; - final products coming from different bakeries. The influence of sub-zero storage time on non-fermented and fermented dough viscoelastic performance and on final product (bread) was evaluated by using small deformation and large deformation methods. In general, the longer the sub-zero storage time the lower the positive viscoelastic attributes. The effect of fermentation time and of different type of fermentation (straight-dough method; sponge-and-dough procedure and poolish method) on rheological properties of doughs were investigated using empirical and fundamental analysis and image analysis was used to integrate this information throughout the evaluation of the dough’s structure. The results of fundamental rheological test showed that the incorporation of sourdough (poolish method) provoked changes that were different from those seen in the others type of fermentation. The affirmative action of some ingredients (extra-virgin olive oil and a liposomic lecithin emulsifier) to improve rheological characteristics of Kamut® dough has been confirmed also when subjected to low temperatures (24 hours and 48 hours at 4°C). Small deformation oscillatory measurements and large deformation mechanical tests performed provided useful information on the rheological properties of samples realized by using different amounts of ginger powder, showing that the sample with the highest amount of ginger powder (6%) had worse rheological characteristics compared to the other samples. Moisture content, specific volume, texture and crumb grain characteristics are the major quality attributes of bread products. The different sample analyzed, “Coppia Ferrarese”, “Pane Comune Romagnolo” and “Filone Terra di San Marino”, showed a decrease of crumb moisture and an increase in hardness over the storage time. Parameters such as cohesiveness and springiness, evaluated by TPA that are indicator of quality of fresh bread, decreased during the storage. By using empirical rheological tests we found several differences among the samples, due to the different ingredients used in formulation and the different process adopted to prepare the sample, but since these products are handmade, the differences could be account as a surplus value. In conclusion small deformation (in fundamental units) and large deformation methods showed a significant role in monitoring the influence of different ingredients used in formulation, different processing and storage conditions on dough viscoelastic performance and on final product. Finally the knowledge of formulation, processing and storage conditions together with the evaluation of structural and rheological characteristics is fundamental for the study of complex matrices like bakery products, where numerous variable can influence their final quality (e.g. raw material, bread-making procedure, time and temperature of the fermentation and baking).