Search for dissertations about: "texture analysis"

Showing result 6 - 10 of 112 swedish dissertations containing the words texture analysis.

  2. 6. Two-Dimensional Signal Root Estimation in Blind Multichannel Impact Response Analysis

    Author : Joakim Axmon; Matematisk statistik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; forestry; Silviculture; detection of decay.; Norway spruce; X-texture mode; signal subspace enhancement; partial forward-backward averaging; ESPRIT; state-space; Prony; frequency analysis; SIMO; impact response; Modal analysis; impact excitation; forestry technology; Skogsvetenskap; skogsbruk; skogsteknik; Electrical engineering; Elektroteknik; Signal processing; Signalbehandling;

    Abstract : This doctoral dissertation concerns two-dimensional frequency estimation for modal analysis of single-input multiple-output impact responses from circularly cylindrical objects. The application is within detection of internal defects in trunks of spruce. READ MORE

  4. 7. Analysis and Monitoring of Laser Welding and Surface Texturing

    Author : Rickard Olsson; Alexander Kaplan; John Powell; Jan Frostevarg; Michael Zäh; Luleå tekniska universitet; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Laser welding; monitoring; Signal processing; laser texturing; texture analysis; Produktionsutveckling; Manufacturing Systems Engineering;

    Abstract : This thesis can be conveniently divided into three sections as follows;Part I. Monitoring of laser welding In laser materials processing there has always been a need for suitable methods to supervise and monitor the processes on-line, to ensure correct production quality or to trigger alarms when failures are detected. READ MORE

  5. 8. Discrete Scale-Space Theory and the Scale-Space Primal Sketch

    Author : Tony Lindeberg; Jan-Olof Eklundh; Jan. J Koenderink; KTH; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Computer vision; low-level processing; scale-space; diffusion; Gaussian filtering; discrete smoothing; primal sketch; segmentation; descriptive elements; scale detection; image structure; focus-of-attention; tuning low-level processing; blob detection; edge detection; edge focusing; histogram analysis; junction classification; perceptual grouping; texture analysis; critical points; classification of blob events; bifurcations; drift velocity; density of local extrema; multi-scale representation; digital signal processing; Computer Science; Datalogi;

    Abstract : This thesis, within the subfield of computer science known as computer vision, deals with the use of scale-space analysis in early low-level processing of visual information. The main contributions comprise the following five subjects:The formulation of a scale-space theory for discrete signals. READ MORE

  6. 9. Sensory Dynamics in Emulsion Products Differing in Fat Content

    Author : Karin Wendin; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microstructure; smell; texture; rheology; flavour; fat content; taste; sensory analysis; time intensity; ordinary differential equation; polynomial; emulsion products;

    Abstract : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. READ MORE

  7. 10. Structure design for perception of sweetness in food gels

    Author : Karin Holm; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; diffusion; pectin; texture; gelatin; gels; sensory analysis; rheology; sweetness;

    Abstract : The production of foods with reduced sugar contents is desired and asked for. However, when reducing the sugar concentration, sweetness and structure and texture properties are altered. There is thus a need for a deeper understanding of the complex relations between a food’s structure, texture and taste. READ MORE