The Effect of Munsell Neutral Value Scale on the Color of Yellow Jadeite and Comparison between AP and K-Means Clustering Color Grading Schemes

Liu, Ziyuan; Guo, Ying

doi:10.3390/cryst12020241

Cited by 4 publications

(2 citation statements)

References 45 publications

(43 reference statements)

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“…(2) K-means algorithm is used to classify power grid information [11][12][13][14][15] , The specific power grid information classification process is as follows: n Each data object is divided into a , minimize the sum of squares of all objects in each class to the cluster center point of the class R ； From the integrated grid data K samples, n data objects are randomly selected as the initial clustering center Z  , the following formula is used to calculate the distance between each object and the cluster center and find the minimum cluster value:…”

Section: System Function Optimizationmentioning

confidence: 99%

System planning and design of technical and economic decision support platform for power grid infrastructure construction engineering

Tong

2022

Fifth International Conference on Mechatronics and Computer Technology Engineering (MCTE 2022)

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Aiming at the problems of data confusion and poor management effect of the technical and economic decision support platform system for power grid infrastructure construction, the planning and design method of the technical and economic decision support platform system for power grid infrastructure construction is proposed. The k-means algorithm is used to optimize the system decision function, build a decision analysis model, and implement the platform system planning and design according to the dynamic changes among multiple entities. Experiments show that the clustering time of this method is less than 1 min, and the technical and economic decision support platform system of power grid infrastructure construction project can effectively screen and manage massive data to ensure the quality of decision.

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Section: System Function Optimizationmentioning

confidence: 99%

System planning and design of technical and economic decision support platform for power grid infrastructure construction engineering

Tong

2022

Fifth International Conference on Mechatronics and Computer Technology Engineering (MCTE 2022)

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“…Therefore, a clustering algorithm is often used to objectively and accurately describe the classification of gems 'colors [31,32]. Liu et al [33] compared the Affinity Propagation (AP) and K-Means clustering methods applied to the grading of gemstone colors; it is believed that K-Means is more conducive to the selection of centers that are more representative of the entire population when the sample size is large and concentrated. This algorithm is simple and fast, and is more suitable for samples with a large initial number.…”

Section: Introductionmentioning

confidence: 99%

Feasibility Study on Color Grading of Blue Iolite Based on GemDialogue Color Comparison Charts

Liu

Guo

2023

Applied Sciences

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To explore the feasibility of applying the GemDialogue color comparison charts to the color grading of blue iolite, the color of the charts was quantified by the integrating sphere handheld spectroscopy in this paper, and the screened data were classified into a total of 9 categories using the elbow rule and K-Means clustering analysis. Using Fisher’s discriminant to perform discriminant analysis on the 9 categories that have been classified, the discriminant function equation was established separately to verify the accuracy of this classification. Finally, the color parameters of iolite samples were substituted into the discriminant formula to obtain the color grade. By combining the classification results and visual observation, it is clear that applying the GemDialogue color charts to blue iolite color grading is feasible.

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Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf

Jaico

Prabhakar

Adhikari

et al. 2022

Journal of Food Quality

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The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. This study was designed to develop meatloaf with the intention of using the downgraded stream of trimmed meat and meat by-products, which are known to contain a higher quantity of connecting tissue that causes tenderness issues, moisture retention, mouthfeel, and perceived food quality. The physicochemical effects of sodium bicarbonate, potassium bicarbonate, and salt alone or in combination on physicochemical and sensory characteristics of cooked ground beef were investigated. The results obtained showed that cooked ground beef without salt had the lowest cooked yield. Instrumental textural and sensory analysis revealed that bicarbonate-treated meatloaf samples exhibited significantly better sensory and textural properties than the control ( p ≤ 0.05 ). Internal cooked color data revealed that meatloaf treated with sodium bicarbonate and potassium bicarbonate had a pinkish-red appearance with a significantly higher a ∗ value ( p ≤ 0.05 ). The findings provide evidence that inclusion of bicarbonates had a significant tenderizing and juiciness effects with improved sensory attributes of the meatloaf. The evidence presented clearly shows the potential of bicarbonate and salt will exert synergistic effects and improve eating quality and textural and sensorial attributes of meatloaf and other meat products.

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The Effect of Munsell Neutral Value Scale on the Color of Yellow Jadeite and Comparison between AP and K-Means Clustering Color Grading Schemes

Cited by 4 publications

References 45 publications

System planning and design of technical and economic decision support platform for power grid infrastructure construction engineering

System planning and design of technical and economic decision support platform for power grid infrastructure construction engineering

Feasibility Study on Color Grading of Blue Iolite Based on GemDialogue Color Comparison Charts

Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf

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