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Texture
Kinds of Texture Terms modified by Texture Selected AbstractsEFFECT OF HIGH-PRESSURE PROCESSING ON TEXTURE AND DRYING BEHAVIOR OF PINEAPPLEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2009A.R.P. KINGSLY ABSTRACT The effect of high-pressure processing on texture and drying behavior of pineapple slices was investigated. Pineapple slices were high pressure processed at 50, 100, 300, 500 and 700 MPa at 25C for 10 min. The control, hot water-blanched and high-pressure processed samples were then dehydrated at 70C. Application of high pressure reduced the sample hardness, springiness and chewiness while it had no significant effect on cohesiveness of pineapple. Elevated pressure treatment (,500 MPa) reduced drying time more effectively than for the other pretreated samples. Experimental dehydration data were empirically fitted using six thin-layer drying models. Among the models tested, logarithmic model best described the drying behavior of pineapple slices. The effective moisture diffusivity was found to increase with an increase in the level of pressure up to 500 MPa, and the samples processed at 500 and 700 MPa had higher diffusivity values than blanched samples. PRACTICAL APPLICATIONS This work shows that high-pressure blanching of pineapple can be an alternative for hot water blanching, before dehydration. The results may find application in development of quality snack food from pineapple fruits. [source] CORRELATING SHRINKAGE WITH YIELD, WATER CONTENT AND TEXTURE OF PORK HAM BY COMPUTER VISIONJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2005CHENG-JIN DU ABSTRACT An automatic method for shrinkage evaluation of pork ham was developed using computer vision. First, a sequence of image-processing algorithms was developed to estimate the average diameter, short axis, long axis, perimeter, volume and surface area before and after cooking and cooling. This sequence consisted of three steps, i.e., shape extraction, protrusion deletion and measurement. Based on the estimated shape characteristics, three kinds of shrinkage were evaluated as the percentage change before and after a process, i.e., shrinkages caused by the cooking process, cooling process and total shrinkage during the entire cooking and cooling processes. Then the cooking shrinkage was related to cooking loss; the cooling shrinkage to cooling loss and the total shrinkage to yield, water content and texture. It was found that among the three shrinkages, the cooking shrinkage in volume was the highest with up to 9.36%, and was significantly correlated with cooking loss (r = 0.91). The total shrinkage was highly negatively correlated with water content, and had positive correlations with the texture attributes. However, no significant relationships were found between cooling shrinkage and cooling loss, and between total shrinkage and yield. [source] KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART I. TEXTUREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2003F. NOURIAN ABSTRACT Kinetics of texture change during cooking and frying of potatoes were evaluated in this study. Potatoes were cut into cylinders (diameter × height: 20 mm × 20 mm for cooking, and 10 mm × 20 mm for frying) and cooked in a temperature controlled water bath at 80,100C or fried in a commercial fryer at 160,190C for selected times. the cooked samples were water cooled while the fried samples were air cooled immediately after the treatment. Test samples were then subjected to a single cycle compression test in a computer interfaced Universal Testing Machine and three textural properties (hardness, stiffness and firmness) were derived from the resulting force-deformation curves. Texture parameters of cooked potatoes decreased with progress of cooking time and the rate of texture changes associated with each temperature was found to be consistent with two pseudo first-order kinetic mechanisms, one more rapid than the other. Textural values of fried potatoes were found to increase with frying time and also followed a first order kinetic model. Temperature sensitivity of rate constants was adequately described by Arrhenius and z-value models. [source] PECAN TEXTURE AS AFFECTED BY MOISTURE CONTENT BEFORE FREEZING AND THAWING RATEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2001B.B. SURJADINATA ABSTRACT The texture of pecans was determined as affected by initial moisture content before freezing (3 vs 5%), thawing rate (IX, 1.2X, 2.7X, 5.6X), and multiple freeze-thaw cycles (0, 1X, 3X, 6X, 9X, 12X). Texture was determined by instrumental Texture Profile Analysis (TPA) and sensory evaluation. Initial moisture content before freezing had a significant effect on all of the sensory evaluation parameters (hardness, fracturability, cohesiveness, and denseness) and most of the instrumental TPA texture parameters (hardness, fracturability, springiness, resilience, and chewiness). Thawing rate only affected TPA hardness and resilience. TPA fracturability correlated best with sensory fracturability. The sensory panel could not detect any differences between the different thawing rates. The slowest thawing rate affected more parameters than the medium and faster rates. More freeze/thaw cycles significantly decreased most TPA texture values, especially for pecans at higher moisture content. [source] EFFECTS of THERMAL TREATMENTS ON TEXTURE of SOY PROTEIN ISOLATE TOFUJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2000LEE KAH HUI Effects of three thermal treatments; boiling at 100C and retorting at 110 and 121C, on texture of soy protein isolate tofu were studied for a range of heating times. Retorted tofu showed a shrinkage of 18,25% of its original size and a loss of 6,12% of its original moisture. Tofu processed at high temperatures and long heating times developed higher values of texture profile parameters than tofu processed at lower temperature and shorter heating times. the thermal treatment of tofu at elevated conditions also caused an increase in sensory hardness and a decrease in moistness and overall acceptability of the tofu. the increase in texture profile values appeared to be mirrored by a decrease in protein solubility in 1% sodium dodecyl sulfate solvent and a reduction in moisture content of the tofu. the formation of disulfides linkages at elevated temperatures and during heating at 100C stabilized protein aggregates that were initially formed by hydrophobic interactions. Formation of the disulfides and shrinkage of tofu as a result of moisture loss were suggested as the major reason for decreased sensory values of thermally processed soy protein isolate tofu. [source] RHEOLOGY AND TEXTURE OF COMMERCIAL QUESO FRESCO CHEESES MADE FROM RAW AND PASTEURIZED MILKJOURNAL OF FOOD QUALITY, Issue 2010MICHAEL H. TUNICK ABSTRACT Queso Frescos made in Mexico from raw milk (RM) were compared with cheeses made in Mexico and the U.S.A. from pasteurized milk (PM) to determine textural and rheological differences. RM cheese, considered the ideal Queso Fresco, contained more moisture than PM cheeses, displayed higher cohesiveness and shear strain and exhibited lower hardness and shear stress. The U.S.-made cheeses were harder and more brittle and crumbly than the Mexican cheeses. The shear stress decreased as fat content increased in all samples, and the shear strain decreased as the pH increased in the Mexican cheeses. An understanding of the differences between the RM and PM versions should allow cheese makers to adjust manufacturing procedures so that PM Queso Fresco cheeses will meet consumer expectations. PRACTICAL APPLICATIONS Hispanic cheeses such as Queso Fresco are gaining in popularity in the U.S.A. The milk for making Queso Fresco in the U.S.A. must be pasteurized, and the resulting cheese is perceived by some consumers to be inferior in flavor and texture to the traditional variety made from raw milk. Queso Fresco samples made in Mexico from both kinds of milk and made in the U.S.A. from pasteurized milk were analyzed to see if there were differences in texture, structure, and the ability to twist and break pieces of the cheese. The cheeses made in the U.S.A. contained less moisture and were too hard, crumbly, and brittle when compared to the raw milk cheeses. The differences observed should enable U.S. companies to make Queso Fresco with properties close to those of the raw milk variety. [source] EFFECT OF CaCl2 AND CONVECTIVE-OSMOTIC DRYING ON TEXTURE AND PREFERENCE OF APPLEJOURNAL OF FOOD QUALITY, Issue 6 2006L.A. OCHOA-MARTÍNEZ ABSTRACT Conventional air-drying combined with osmotic dehydration was researched as a potential method for drying apple cubes of superior quality. Samples were pretreated with CaCl2 at different temperatures and times. Pretreated apple cubes were dehydrated in a tray dryer. Then, osmotic dehydration with sucrose solutions was carried out. The curves for osmotic dehydration showed that the gain of solids was higher when 40% of water was removed by convective drying while the loss of weight was lower at the same level of dehydration at 65°Brix. Texture measurements indicated that the temperature of pretreatment affected the hardness and cohesiveness. Hardness values were higher at 40C, while cohesiveness values were lower at the same temperature. The CaCl2 at a given temperature did not have a significant effect on texture. Sensory evaluation showed that samples pretreated at 25C and osmotically dried at 50°Brix had the higher preference by the judges. [source] PREDICTION OF TEXTURE IN GREEN ASPARAGUS BY NEAR INFRARED SPECTROSCOPY (NIRS)JOURNAL OF FOOD QUALITY, Issue 4 2002D. PEREZ NIR spectroscopy was used to estimate three textural parameters of green asparagus: maximum cutting force, energy and toughness. An Instron 1140 Texturometer provided reference data. A total of 199 samples from two asparagus varieties (Taxara and UC-157) were used to obtain the calibration models between the reference data and the NIR spectral data. Standard errors of cross validation (SECV) and r2 were (5.73, 0.84) for maximum cutting force, (0.58, 0.66) for toughness, and (0.04, 0.85) for cutting energy. The mathematical models developed as calibration models were tested using independent validation samples (n =20); the resulting standard errors of prediction (SEP) and r2 for the same parameters were (6.73, 0.82), (0.61, 0.57) and (0.04, 0.89), respectively. For toughness, substantially improved r2 (0.85) and SEP (0.36) when four samples exhibiting large residual values were removed. The results indicated that NIRS could accurately predict texture parameters of green asparagus. [source] A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOESJOURNAL OF SENSORY STUDIES, Issue 5 2008PAIRIN HONGSOONGNERN ABSTRACT A lexicon for describing the sensory flavor and texture characteristics of fresh and processed tomatoes was developed. A six-member highly trained, descriptive sensory panel identified, defined and referenced 33 sensory attributes for fresh and processed tomatoes. Forty products including a variety of raw, canned, concentrated and dried tomatoes, as well as tomato-based products including ketchup and simple pasta sauce, were evaluated in the study. These products represented a wide range of sensory characteristics in raw and processed tomatoes. The lexicon established included 5 aroma attributes, 10 texture attributes and 18 flavor attributes including 6 taste and mouthfeel attributes. The lexicon provides attribute descriptors, definitions and references that often are lacking in previous literature. Reducing the number of attributes may be appropriate when testing specific tomato products. PRACTICAL APPLICATIONS Increased consumption of tomato products has expanded interest in improving the sensory characteristics of tomatoes and subsequent products. This research provides a list of sensory flavor and texture terms that can be used to describe the sensory characteristics of both fresh and processed tomatoes. This information will help researchers, breeders and processors better understand the flavor and texture properties of fresh and processed tomatoes, and the tomato characteristics of tomato products. Taste attributes, often used in previous literature, are important but are not enough to describe the characteristics of tomatoes. In addition to flavor attributes, aroma and texture properties are important for describing tomato characteristics but have not been thoroughly established in previous research. [source] TRAINING, VALIDATION AND MAINTENANCE OF A PANEL TO EVALUATE THE TEXTURE OF DRY BEANS (PHASEOLUS VULGARIS L.)JOURNAL OF SENSORY STUDIES, Issue 3 2008R. ROMERO DEL CASTILLO ABSTRACT The inclusion of dry beans in diets has clear health benefits. However, consumers in developed countries mainly choose beans for their sensory qualities, especially for their texture. This article describes the constitution, training and validation of a panel of judges to evaluate the texture of dry beans. The judges were trained in the perception of different textures, analyzed a wide range of beans and selected seed-coat roughness, seed-coat perceptibility and creaminess/mealiness of the cotyledon as the main attributes to be scored. After training, the panel was capable of discriminating between different varieties of beans and even between beans of the same variety grown at different locations. The analysis of the behavior of the panel in a standard tasting session 2 years after its formation showed that periodic inclusion of samples from the extremes of the scales for the attributes during tasting sessions was sufficient to keep the panel trained. PRACTICAL APPLICATIONS This article could serve as a guide for the training of sensory panels to evaluate the texture of dry beans. It describes the selection of the attributes on which the analysis is based, references for the extreme values of the attributes and how to train the panel. It also provides a practical example of the analysis of the behavior of the panel some time after training. [source] SENSORY AND INSTRUMENTAL EVALUATIONS OF TEXTURE IN CHEESES MADE FROM OVINE MILKS WITH DIFFERING FAT CONTENTSJOURNAL OF SENSORY STUDIES, Issue 2 2002A. IRIGOYEN ABSTRACT The present study considers the influence of reducing the fat content of ovine milk on the sensory and instrumental texture characteristics of the resulting cheeses. Three manufacturing runs were performed. In each run three cheese batches were manufactured using milks with differing percentage fat contents (8%, 4%, and 2% fat). Analysis of cheese samples was performed at 60, 90, and 120 days of ripening. The instrumental method used to evaluate cheese texture was uniaxial compression at constant speed, taking readings of stress, strain, and modulus of elasticity (E). Statisticalanalysis revealed differences forboth the differentfat contents and the ripening times considered. Instrumental parameter values increased with lower cheese fat contents; with a 20% reduction in the fat to dry matter content from full-fat to reduced-fat cheeses, resulting in a 35% increase in maximum stress and in the slope of the stress-strain curve at the end of ripening. The greatest sensory differences between samples were recorded for firmness. [source] RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITIONJOURNAL OF TEXTURE STUDIES, Issue 6 2008TATDAO PASEEPHOL ABSTRACT The effect of inulin addition on rheology and texture of nonfat yogurt (NFY) was studied by the large (texture analyzer) and small (dynamic oscillatory rheometry) deformation tests. Skim milks (12% solids) were supplemented with three commercial chicory inulins with different chain lengths at 4% level and inoculated with mixed cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Textural and rheological tests were conducted after an overnight storage at 4C and during a shelf life of 28 days. A good correlation was observed between the two tests. During storage, all inulin-containing yogurts in comparison with the control NFY were characterized by lower values of firmness, apparent viscosity, yield stress, complex viscosity, storage modulus and loss modulus. NFYs supplemented with long-chain inulin demonstrated a rheological behavior closer to that of control full-fat yogurt. PRACTICAL APPLICATIONS The use of inulin and oligofructose in the food industry has grown recently because of their interesting nutritional and technological properties. In the work presented here, three commercial inulin products with different chemical composition and functions were added to yogurt milk, and changes in rheological properties of yogurt were investigated in comparison with nonsupplemented control yogurts. According to the manufacturer's specifications, Raftiline HP and Raftiline GR are suitable for fat replacement because of the presence of long-chain inulins, while Raftilose P95, being rich in mono- and disaccharides, is highly recommended for sugar replacement. The knowledge obtained from this study may be applied for the development of nonfat yogurts to satisfy the nutritional expectations of ever-increasing health conscious consumers and at the same time to match the sensory and textural characteristics of full-fat yogurt. [source] RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTUREJOURNAL OF TEXTURE STUDIES, Issue 4 2006C.D. EVERARD ABSTRACTS Textural characteristics of 10 Cheddar cheeses with a range of moisture contents and pH values were investigated by sensory and instrumental methods, over a 9-month maturing period. A trained panel of nine assessors described the sensory texture characteristics of the cheeses using 11 texture parameters. Instrumental parameters were derived using texture profile analysis. Relationships between sensory, instrumental, compositional and maturation properties of the cheeses were determined with the aid of principal component analysis and multiple linear regression. Nine sensory parameters significantly correlated with instrumental parameters, e.g., sensory rubbery correlated with instrumental firmness (R = 0.696, P < 0.001), chewiness (R = 0.679, P < 0.001), fracture stress (R = 0.669, P < 0.001) and springiness (R = 0.643, P < 0.001). Sensory firmness corresponded closely with instrumental firmness (R = 0.539, P < 0.001) and fracture stress (R = 0.518, P < 0.001). Sensory and instrumental texture parameters were significantly affected by changes in moisture content, pH and maturation. [source] PERCEPTION OF TEXTURE AND FLAVOR IN SOUPS BY ELDERLY AND YOUNG SUBJECTSJOURNAL OF TEXTURE STUDIES, Issue 3 2005STEFANIE KREMER ABSTRACT The perception of texture and flavor and their interaction effects in white cream soups were studied in 12 young subjects (18,29 years) and 15 elderly subjects (60,84 years). Eight soup samples (2 × 2 × 2 factorial design) were prepared with or without potato starch, with or without mushroom flavor and with water or with milk. The elderly were less sensitive to changes in the flavor profile of the soups than the young, and their perception of creaminess was reduced. Solvent by flavor interaction effects were independent of age, whereas texture by flavor interaction effects were age specific. Besides the intensities of flavor and texture attributes, pleasantness was also assessed. No indication was found that the contribution of texture and flavor to food appreciation was different for the young and for the elderly in the current study. This study supports the assumption that age-related differences in product perception exist. [source] EFFECT OF SUGAR AND FAT REPLACERS ON THE TEXTURE OF BAKED GOODSJOURNAL OF TEXTURE STUDIES, Issue 4 2004MAURICIO SERGIO ESTELLER ABSTRACT i [source] RHEOLOGY, FOOD TEXTURE AND MASTICATIONJOURNAL OF TEXTURE STUDIES, Issue 2 2004KATSUYOSHI NISHINARI ABSTRACT i [source] TEXTURE OF SEMI-SOLIDS: SENSORY FLAVOR-TEXTURE INTERACTIONS FOR CUSTARD DESSERTSJOURNAL OF TEXTURE STUDIES, Issue 2 2003RENÉ A. DE WIJK ABSTRACT Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in perceived thickness and melting sensations. In addition, flavorants affected prickling sensations, probably via activation of the trigeminal nerve system, and sensations of roughness, astringency, and dryness/mealiness. Finally, the effects of flavorants on these individual texture attributes also resulted in flavorant effects on creaminess and fattiness, sensations based on combinations of the above attributes. [source] TEXTURE AND MOUTHFEEL OF SEMISOLID FOODS: COMMERCIAL MAYONNAISES, DRESSINGS, CUSTARD DESSERTS AND WARM SAUCESJOURNAL OF TEXTURE STUDIES, Issue 2 2003H. WEENEN ABSTRACT Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were generated and used by the sensory panel. These were related to: viscosity, surface feel, bulk homogeneity, adhesion/cohesion, wetness-dryness and fat. Two groups of nontextural mouthfeel attributes were found to be relevant, which were related to perceived temperature and oral irritation. The importance of the attributes for each product category is discussed. [source] EVALUATION OF NUMERICAL ALGORITHMS FOR THE INSTRUMENTAL MEASUREMENT OF BOWL-LIFE AND CHANGES IN TEXTURE OVER TIME FOR READY-TO-EAT BREAKFAST CEREALSJOURNAL OF TEXTURE STUDIES, Issue 6 2002C. M. GREGSON ABSTRACT Cornflakes were immersed in milk, rapidly drained and compressed in a TA. XT2i texture analyser (Stable Micro Systems, UK) fitted with an Ottawa Cell. The data were analyzed numerically yielding nine instrumental crispness parameters. Bowl-life was determined using an untrained sensory panel. Three models (Weibull, exponential and modified exponential) successfully modeled the change in mechanical properties as a function of immersion time. An instrumental method of measuring bowl-life is described that measures peak force at a range of immersion times and models the data with the Weibull equation. This method may be a valuable asset to the breakfast cereals industry. [source] INSTRUMENTAL TEXTURE OF SET AND STIRRED FERMENTED MILK.JOURNAL OF TEXTURE STUDIES, Issue 3 2001EFFECT OF A ROPY STRAIN OF LACTOBACILLUS DELBRUECKII SUBSP. Texture profile analysis (TPA) of stirred and set cultured milk were evaluated, using an exopolysaccharide producing strain of Lactobacillus delbrueckii subsp. bulgaricus (NCFB 2772) and a protein enriched substrate (retentate). In both cases, samples were compared respectively with a nonropy strain (NCFB 1489) and reconstituted skim milk substrate. The retentate fermented products were firmer in comparison with skim milk products, both at 10% of total solids. A loss of structure occurred when the retentate products were stirred causing a nine-fold decrease in hardness, whereas in cultured milk products the loss was of around three-fold. The main differences were found in adhesiveness and fracture characteristics. Set retentate ropy product was five times more adhesive than the nonropy one, whereas in stirred retentate and set skim milk products the difference was two-fold. No differences in adhesiveness were detected when skim milk products were stirred using either strain. The fracture force on ropy retentate samples increased after fracture while the nonropy ones showed a decrease, implying more structural breakdown in the latter. On set products, cohesiveness increased slightly due to the ropy strain. Changes in texture observed between ropy and nonropy strains can be attributed to exopolysaccharide attachment to the casein matrix being increased when the protein content is higher. [source] A REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLEJOURNAL OF TEXTURE STUDIES, Issue 3 2001GRETHE HYLDIG The texture of fish muscle is an important quality attribute that depends on several parameters, both intrinsic and extrinsic. Its evaluation by sensory means is the result of a combination of several parameters that cover every impression from when the fish first comes into contact with a surface in the mouth, until it is completely masticated. This makes texture difficult to describe and evaluate. In addition the muscle structure of fish is not homogenous, and this has important implications on texture measurements by instrumental means. Numerous instrumental and sensory methods have been used to evaluate the texture of fish and fish fillets, with varying results and there exists no universal recommended method. [source] EFFECT OF INCORPORATION OF DEFATTED SOYFLOUR ON THE TEXTURE OF CHAPATISJOURNAL OF TEXTURE STUDIES, Issue 6 2000A. P. GANDHI Incorporation of defatted soyflour in an all wheat flour for making chapatis has a significant effect on its nutritive profile and textural profile parameters. The protein content was increased from 11.9% to 19.8% at the 20% blending level. The textural parameters hardness, cohesiveness, springiness and chewiness were also affected by the addition of defatted soyflour both at zero and 24 h of storage. All the chapatis were acceptable when fresh but not after 24 h. [source] SENSORY CHARACTERIZATION OF TEXTURE AND FLAVOR OF HIGH VISCOSITY GELS MADE WITH DIFFERENT THICKENERS,JOURNAL OF TEXTURE STUDIES, Issue 4 2000NIINA KÄLVIÄINEN ABSTRACT Four thickeners (pectin, gelatin, starch and gelatin + starch) and two aroma concentrations (1.4 and 0.7 mL aroma / 1 kg candy base) were used for manufacturing high viscosity gel systems, i.e. strawberry candies. The salient texture and flavor attributes of the samples were identified and evaluated by a trained descriptive panel. The thickeners strongly affected texture and flavor attributes of the samples, while the two aroma concentrations did not differentiate between samples. Each thickener used produced its own characteristic texture. The gels with weak and fragile texture had stronger flavor intensities and tart flavor than the gels with strong and cohesive texture. Because of the strong interaction between texture and flavor, the results have major implications for the production of high viscosity gels such as candies. [source] Dominant Texture and Diffusion Distance ManifoldsCOMPUTER GRAPHICS FORUM, Issue 2 2009Jianye Lu Abstract Texture synthesis techniques require nearly uniform texture samples, however identifying suitable texture samples in an image requires significant data preprocessing. To eliminate this work, we introduce a fully automatic pipeline to detect dominant texture samples based on a manifold generated using the diffusion distance. We define the characteristics of dominant texture and three different types of outliers that allow us to efficiently identify dominant texture in feature space. We demonstrate how this method enables the analysis/synthesis of a wide range of natural textures. We compare textures synthesized from a sample image, with and without dominant texture detection. We also compare our approach to that of using a texture segmentation technique alone, and to using Euclidean, rather than diffusion, distances between texture features. [source] Dye Advection Without the Blur: A Level-Set Approach for Texture-Based Visualization of Unsteady FlowCOMPUTER GRAPHICS FORUM, Issue 3 2004D. Weiskopf Dye advection is an intuitive and versatile technique to visualize both steady and unsteady flow. Dye can be easily combined with noise-based dense vector field representations and is an important element in user-centric visual exploration processes. However, fast texture-based implementations of dye advection rely on linear interpolation operations that lead to severe diffusion artifacts. In this paper, a novel approach for dye advection is proposed to avoid this blurring and to achieve long and clearly defined streaklines or extended streak-like patterns. The interface between dye and background is modeled as a level-set within a signed distance field. The level-set evolution is governed by the underlying flow field and is computed by a semi-Lagrangian method. A reinitialization technique is used to counteract the distortions introduced by the level-set evolution and to maintain a level-set function that represents a local distance field. This approach works for 2D and 3D flow fields alike. It is demonstrated how the texture-based level-set representation lends itself to an efficient GPU implementation and therefore facilitates interactive visualization. Categories and Subject Descriptors (according to ACM CCS): I.3.3 [Computer Graphics]: Picture/Image Generation I.3.7 [Computer Graphics]: Three-Dimensional Graphics and Realism [source] Projective Texture Mapping with Full PanoramaCOMPUTER GRAPHICS FORUM, Issue 3 2002Dongho Kim Projective texture mapping is used to project a texture map onto scene geometry. It has been used in many applications, since it eliminates the assignment of fixed texture coordinates and provides a good method of representing synthetic images or photographs in image-based rendering. But conventional projective texture mapping has limitations in the field of view and the degree of navigation because only simple rectangular texture maps can be used. In this work, we propose the concept of panoramic projective texture mapping (PPTM). It projects cubic or cylindrical panorama onto the scene geometry. With this scheme, any polygonal geometry can receive the projection of a panoramic texture map, without using fixed texture coordinates or modeling many projective texture mapping. For fast real-time rendering, a hardware-based rendering method is also presented. Applications of PPTM include panorama viewer similar to QuicktimeVR and navigation in the panoramic scene, which can be created by image-based modeling techniques. Categories and Subject Descriptors (according to ACM CCS): I.3.3 [Computer Graphics]: Viewing Algorithms; I.3.7 [Computer Graphics]: Color, Shading, Shadowing, and Texture [source] From Single Grains to TextureADVANCED ENGINEERING MATERIALS, Issue 10 2009Kun Yan Abstract Structural materials, such as metals, ceramics, and their composites are most often polycrystalline. The nature, morphology, and composition of their microstructure determine in large measure the mechanical properties of the final product, and the art to design novel materials is to find particular arrangements which make them harder, more shock absorbing, heat resistant, or self-recovering upon damage and aging. The understanding of the basic processes and their interplay in a polycrystalline structure are most important for improved simulation of plastic deformation and to predict their thermo-mechanical behavior. [source] Principles of Highly Resolved Determination of Texture and Microstructure using High-Energy Synchrotron Radiation,ADVANCED ENGINEERING MATERIALS, Issue 6 2009Helmut Klein Abstract Diffraction imaging with hard X-rays (high-energy synchrotron radiation) using the detector sweeping techniques allows measurement of the texture and microstructure of polycrystalline materials with high orientation- and location-resolution. These techniques provide continuous two-dimensional images of different sections and projections of the six-dimensional "orientation-location" space. For the high orientation resolution case, it is possible to measure the orientation and location coordinates of up to 105 individual grains simultaneously. From these parameters, the grain size and shape can also be obtained, yielding the complete orientation stereology of the polycrystalline aggregate, which is required for its complete characterization. For the high location resolution case, the intensity at any point of the diagrams corresponds to a pole density as a function of the orientation-location space. [source] Recrystallization and Texture in a Ferritic Stainless Steel: an EBSD Study,ADVANCED ENGINEERING MATERIALS, Issue 8 2003C.W. Sinclair The recrystallization behavior of laboratory-processed AISI409 ferritic stainless steel sheet has been studied with a focus on texture inhomogeneity and "sluggish" recrystallization kinetics, mainly using EBSD in the scanning electron microscope. Pronounced texture gradients were observed in some grain orientations (see Figure for a TEM image of the , versus ,-grain border region) and correlated to the deformation-induced substructure. The strong pinning of some boundaries has been linked not only to textural effects, but also to the precipitation of fine titanium carbonitrides. [source] Graphite Oxides Obtained from Porous Graphite: The Role of Surface Chemistry and Texture in Ammonia Retention at Ambient ConditionsADVANCED FUNCTIONAL MATERIALS, Issue 10 2010Mykola Seredych Abstract Graphite oxides (GO) synthesized using Brodie and Hummers methods are tested for ammonia adsorption at ambient conditions with different contents of water in the system. Surface characterization before and after exposure to ammonia is performed using XRD, FTIR spectroscopy, potentiometric titration, thermal analysis, adsorption of nitrogen, and XPS. Oxidation of the same porous graphite using two methods results in materials with different textural and chemical features. On GO obtained using the Brodie method mainly epoxy and carboxylic groups are present whereas on the GO obtained using the Hummers method chemisorbed oxygen is also found. The contribution of the carboxylic groups in the latter material is greater. It also contains sulfur either in sulfones or as residual sulfuric acid. Ammonia is adsorbed either via reaction with surface groups or dissolution in water. The former is responsible for strong adsorption. The evidence of the catalytic effect of the carbon surface on activation of oxygen leading to surface oxidation is also observed. [source] | ||||||||||||||||||||||||||||||||||||||||||||||||||||