In this study, the effect of various drying methods (sun drying, shade drying and industrial drying) on final moisture content, shell splitting degree, shrinkage and color change were studied. Sun drying resulted higher degree of pistachio nuts shell splitting on pistachio nuts relative other drying methods. The ANOVA results showed that the different drying methods did not significantly effects on color change of dried pistachio nut. The results illustrated that pistachio nut dried by industrial drying had the lowest moisture content. After the end of drying process, initially, the experimental drying data were fitted with five famous drying models namely Newton, Page, Silva et al., Peleg and Henderson and Pabis. The results indicated that Peleg and Page models gave better results compared with other models to monitor the moisture ratio’s pistachio nut in industrial drying and open sun (or shade drying) methods, respectively.
Tomato (Lycopersicon esculentum Mill.) hybrid 'Brooklyn' was investigated at the LRCAF Institute of Horticulture. For investigation, five green tomatoes, which were grown on vine, were selected. Color measurements were made in the greenhouse with the same selected tomato fruits (fruits were not harvested and were growing and ripening on tomato vine through all experiment) in every two days while tomatoes fruits became fully ripen. Study showed that color index L has tendency to decline and established determination coefficient (R2) was 0.9504. Also, hue angle has tendency to decline during tomato fruit ripening on vine and it’s coefficient of determination (R2) reached – 0.9739. Opposite tendency was determined with color index a*, which has tendency to increase during tomato ripening and that was expressed by polynomial trendline where coefficient of determination (R2) reached – 0.9592.
In this paper we present a novel approach for face image coding. The proposed method makes a use of the features of video encoders like motion prediction. At first encoder selects appropriate prototype from the database and warps it according to features of encoding face. Warped prototype is placed as first I frame. Encoding face is placed as second frame as P frame type. Information about features positions, color change, selected prototype and data flow of P frame will be sent to decoder. The condition is both encoder and decoder own the same database of prototypes. We have run experiment with H.264 video encoder and obtained results were compared to results achieved by JPEG and JPEG2000. Obtained results show that our approach is able to achieve 3 times lower bitrate and two times higher PSNR in comparison with JPEG. According to comparison with JPEG2000 the bitrate was very similar, but subjective quality achieved by proposed method is better.