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Development product from freshwater fish
MACEK, Josef
Fish, mainly freshwater fish, the type of goods that should be recommended in terms of healthy living. Fish will have good market prospects in future. Therefore, mastering processing methods and their subsequent applications, of course, are very important to the demand for fish. With development of methods of fish processing is an increasing emphasis on the application market of fish products while the product mix of fish and fish products in the Czech Republic is relatively narrow. The aim of my work is to examine how business strategy assesses the complexity of linkages in the range of product offers and by the selected products determine the parameters of texture.
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Possibilities affection the texture of meat common carp (Cyprinus carpio)
SUCHÁNEK, David
Texture was measured on texture analyzer TA.XT plus the manufacturer's Stable Micro System, using the methods of texture profile analysis (TPA) in the general carp fillets (Cyprinus carpio). Were measured basic textural properties such as hardness, chewiness, springiness and cohesiveness. Course of change of these textural characteristics were monitored during the freezing and marinating. In both cases, the differences statistically substantiating some textural properties.
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SVG technology as present standard of web vector graphics
SKLENIČKOVÁ, Tereza
Purpose of this paper is to describe SVG technology and demonstrate its practical using by particular examples. Document will contain informations about problems with displaying in browsers and offers survey of available editors, which we can use for work with web vector graphics.For practical use of this technology is important to know a set of easy techniques, instructions for creation of curves and knowledge of properities of basic geometrical shapes and various effects.
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Komprese dvousměrných texturních dat založaná na víceůrovňové vektorové kvantizaci - doplňkový materiál
Havran, V. ; Filip, Jiří ; Myszkowski, K.
The Bidirectional Texture Function (BTF) is becoming widely used for accurate representation of real-world material appearance. In this paper a novel BTF compression model is proposed. The model resamples input BTF data into a parametrization, allowing decomposition of individual view and illumination dependent texels into a set of multidimensional conditional probability density functions. These functions are compressed in turn using a novel multi-level vector quantization algorithm. The result of this algorithm is a set of index and scale code-books for individual dimensions. BTF reconstruction from the model is then based on fast chained indexing into the nested stored code-books. In the proposed model, luminance and chromaticity are treated separately to achieve further compression. The proposed model achieves low distortion and compression ratios 1:233-1:2040, depending on BTF sample variability.
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Multispectral texture segmentation
Mikeš, Stanislav ; Haindl, Michal
An efficient and robust type of unsupervised multispectral texture segmentation method is presented. The algorithm starts with spectral factorization of an input multispectral texture image using the Karhunen-Loeve expansion. Monospectral factors of single texture patches are assumed to be modelled using a Gaussian Markov random field model. The texture segmentation is done by K-means algorithm in the Markov model parameter space evaluated for each pixel centered image window.
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Psychorheology of sun-protected milk
Štern, Petr ; Pokorný, J.
Psychorheology is the relationship between consumer preferences and rheological properties of materials. Sun-protected milks from the point of view of rhelogy are pseudoplastic liquids. All analysed samples show good spreadability and stability by dynamical measurements. Apparent viscosity depended on the temperature and on the pigment concentration.
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Rheology and texture of multiphase emulsion systems
Štern, Petr ; Pokorný, J.
Sensory and texture analyses are important tools to characterise the acceptance of food products by consumers. The aim was to correlate the results of rheological and sensory analysis because they can directly an more easily be applied in production and quality control. As an example were chossen Tartar souces - emulsion of edible oil in an aqueous phase consisting of water, salts, vinegar, modified starch and other flavoring. Functional relations between rheological parameters of tartar souces and sensory characteristics were determined.
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