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Visualization of Large Data Sets
Mokroš, Petr ; Chudý, Peter (referee) ; Přibyl, Jaroslav (advisor)
Work is focused on visualization of large data sets, especially on high resolution terrain models. Thus the goal of this work is to design a library which can divide large models to small regular parts for fast render of whole scene using level of detail techniques. Further goal is theoretical analysis how the library for fast and smooth visualization of large scenes in real time can be used.
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Graphics Intro 64kB Using OpenGL
Milet, Tomáš ; Havel, Jiří (referee) ; Herout, Adam (advisor)
This thesis deals with the creation of the intro with limited size. This work describes methods for reducing the size of the final application. The main part describes methods for generating graphic content and methods for its animation. It deals with creation of textures and geometry. Another part is aimed on the physical simulation of particle and elastic systems.
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Texture-Based Image Segmentation
Pasáček, Václav ; Herout, Adam (referee) ; Španěl, Michal (advisor)
Image segmentation is an important step in image processing. A traditional way how to segment an image is a texture-based segmentation that uses texture features to describe image texture. In this work, Local Binary Patterns (LBP) are used for image texture representation. Texture feature is a histogram of occurences of LBP codes in a small image window. The work also aims to comparison of results of various modifications of Local Binary Patterns and their usability in the image segmentation which is done by unsupervised clustering of texture features. The Fuzzy C-Means algorithm is finally used for the clustering in this work.
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Texture Features Evaluation
Průša, Petr ; Hradiš, Michal (referee) ; Šiler, Ondřej (advisor)
The bachelor's thesis deals with statistical description of textures by methods LBP and co-occurence matrix. The co-occurence matrix is evalueted by Haralick's texture features. The implementation is in C++ language with using CImg.h library.
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Graphics Intro 64kB Using OpenGL
Hejl, Zdeněk ; Přibyl, Jaroslav (referee) ; Herout, Adam (advisor)
Document describes implementation of the graphical demo with limited size. Described are used minimalistic techniques and the methods of procedurally created textures and both simple and complex 3D objects. There are explained methods for loading, editing and animating objects and ways to create used effects.
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Study of Factors Influencing Creation of Volatile Aroma Active Compounds in Natural Materials
Loupancová, Blanka ; Vávrová, Milada (referee) ; Kráčmar, Stanislav (referee) ; Fišera, Miroslav (advisor)
The production of high-quality foods requires the precise control of factors influencing their quality. The aim of this doctoral thesis was to monitor the influence of sterilization heating and storage time and temperature on selected parameters of model food matrix using suitable physical, chemical and sensory methods. Sterilized processed cheese was chosen as the model matrix. Processed cheeses are milk protein concentrates, produced by melting of mixture of natural cheeses, emulsifying salts, water and other dairy and/or non dairy ingredients. Desirable transformation of this mixture to homogenous, smooth, shiny mass with desired textural, structural, rheologic and sensory properties is caused by using high temperature (about 80-100 °C) during melting. Sterilized processed cheese is subjected to additional sterilization heating (above 100 °C) after production, significantly elongating its durability. The processed cheeses (dry matter 40 % w/w, fat in dry matter 45 % w/w) were analyzed in this work, the part of them was sterilized (117 °C 20 min). Cheeses were stored at various temperatures (cold 6 ± 2 °C, laboratory 23 ± 2 °C and elevated 40 ± 2 °C), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for physical (instrumental measuring of colour and texture), chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storage conditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after production and differences were observed during all the durability. In the case of sterilized processed cheese, the significant impairment of single sensory properties was determined, the highest in the case of texture, taste and aroma. The results of instrumental techniques confirm conclusions from sensory evaluation. The measurements of colour and texture vindicate the formation of darker colour (increasing total difference of colour delta E*) and higher hardness (increasing Fmax) of sterilized processed cheeses, continuing during storage. The worsening of taste and aroma is in accordance with lower content of aroma active compounds and selected fatty acids.
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Creating 3D models supporting Modern computer graphics course
Silber, Marek ; Frenštátský, Petr (referee) ; Rajmic, Pavel (advisor)
This thesis is divided into two parts, where the first part is focused on an overview and work with 3D software at Czech universities, it includes a comparison of the different programs and description of history of Blender programme which was the one chosen as support for teaching the Modern computer graphics course. The second part of the thesis is more focused on practical matters and describes the basic workings of the programme from the first start up, orientation in the different sections and the settings of the work space for the work itself. The thesis details basic transformation commands of change of location, rotation and change of scale of objects and editing commands like copying, deleting, hiding and duplication of individual objects including their theoretical descriptions. Work with lightings continues after the transformation commands including practical examples of different types of lighting. Work with materials and textures is described in the last two chapters. The goal of this thesis is to describe how to work with the Blender programme and basic work with objects and assigning individual materials and textures for objects and the lighting in a scene for people unfamiliar with the programme.
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Computer-aided method of analytic surfaces modelling
Stodola, Jakub ; Štarha, Pavel (referee) ; Martišek, Dalibor (advisor)
The first part of the thesis deals with projections of points from an Euclidean space into a plane and displaying of the resulted planar points on a computer. The second part focuses on a discretization of analytically specified surfaces. This is an approximation with network points. Due to the previous part, we are able to display them on a computer. The third part is dedicated to various types of coating fillings. Finally, the software solution is added.
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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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