Nuevo conocimiento - i2T

URI permanente para esta colecciónhttp://hdl.handle.net/10906/78226

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Effects of Background Reflectance and Illumination Level on the Estimated Freshness of Vegetables
(PION LTD., 2013-09-01) Arce Lopera, Carlos Alberto
La edad es un mejor biomarcador de envejecimiento de la piel que la edad cronológica. Sin embargo, las señales ópticas que determinan la percepción de la edad de la piel humana son difíciles de evaluar teniendo en cuenta las complejas interacciones entre la luz y la estructura de múltiples capas de la piel. El objetivo del presente estudio es aclarar la contribución independiente de ambos difusas componente de reflexiones especulares y de la percepción la edad de la piel. En primer lugar, de acuerdo con nuestros resultados, los sujetos fueron capaces de estimar la edad de la piel solamente usando la reflexión difusa ...
Effects of diffuse and specular reflections on the perceived age of facial skin
(Springer Verlag, 2012-05-01) Arce Lopera, Carlos Alberto
Age perception is a better biomarker of skin aging than chronological age. However, the optical cues that determine the perception of human skin age are difficult to assess given the complex interactions between light and the multi layered structure of the skin. The aim of the present study is to clarify the independent contribution of both diffuse and specular reflection components to the skin age perception
Image statistics on the age perception of human skin
(Wiley, 2013-02-01) Arce Lopera, Carlos Alberto
Recent research on the age-dependent changes of facial skin has analyzed their correlation with changes in image and colorimetric properties using mainly first- and second-order statistics. The aim of this study is to reveal the importance of third-order statistics and relate those image properties to skin age perception.
Luminance distribution modifies the perceived freshness of strawberries.
(SAGE Publications, 2012-05-12) Arce Lopera, Carlos Alberto
Material perception studies focus on the analysis of visual cues that may underlie the ability to distinguish between the different properties of an object. Herein, we investigated the effects of luminance distribution on the perceived freshness of a strawberry independent from its colour information. We took photographs of the degradation of a strawberry over 169 hours in a controlled environment, then presented cropped square patches of the original images to subjects who then rated the perceived freshness using a visual analogue scale. Freshness ratings were significantly highly correlated with statistical measures of the luminance and colour channels. To clarify which of these visual cues affects freshness perception, we created artificial images by modifying only the luminance distribution and keeping the colour information unchanged. The modification of luminance resulted in a highly correlated change in freshness perception, suggesting that luminance visual cues are essential to the freshness perception of strawberries. Finally, by eliminating the colour information from the images, we examined the contribution of luminance distribution independent of colour information and found that luminance information suffices for accurate estimation of strawberry freshness.
Model of vegetable freshness perception using luminance cues
(Elsevier Ltd, 2015-03-01) Arce Lopera, Carlos Alberto
Freshness perception is a quality discrimination process that influences our consumer choice and eating behavior, especially of highly perishable products such as vegetables. Previous research used photographic stimuli to investigate the relationship between luminance distribution and freshness perception for a cabbage leaf (C. Arce-Lopera, Masuda, Kimura, et al., 2013) and a strawberry (Carlos Arce-Lopera, Masuda, Kimura, Wada, & Okajima, 2012). In this study, the luminance and chromatic information of the freshness degradation process of four different vegetables (cabbage, strawberry, carrot and spinach) was recorded in a temperature, humidity and light controlled environment. However, instead of a camera, a 2D luminance and chromaticity analyzer (TOPCON UA1000) was chosen as the measurement equipment.
Visual palatability of food dishes in color appearance, glossiness and convexo-concave perception depending on light source
(The Illuminating Engineering Institute of Japan, 2015-01-01) Okuda, Shino
This study aims to reveal visual factors which determine the visual palatability of food dishes. We conducted subjective experiments under different light sources, and examined the correlation between the visual palatability and the visual factors, color appearance, glossiness, and convexo-concave perception. We prepared twelve kinds of food dishes, and measured the chromaticity values of all dishes under six kinds of light sources. Next, we transformed the measured data into their respective RGB values. This color management process ensures that the digital images can be displayed with the same chromaticity values as the real objects so that participants can observe the same visual stimuli with no olfactory cues. Twenty participants observed one of the images for one minute, and evaluated the "visual palatability", and answered subjectively three factors, "color appearance", "glossiness" and "convexo-concave perception". As a result, it was revealed that higher correlated color temperature light makes the dishes more palatable, suggesting that the color appearance is an important visual factor for the visual palatability of food dishes. In addition, it was shown that the visual palatability of the raw food dishes and the dishes with sauce can be affected by both color appearance and glossiness depending on the light source.

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Examinando Nuevo conocimiento - i2T por Autor "Arce Lopera, Carlos Alberto"