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Nivedita,
- Comparative Analysis of SPIHT and Fractal Coding Image Compression Techniques
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Affiliations
1 Department of Computer Science & Engineering, Shaheed Bhagat Singh College of Engineering & Technology, Ferozepur, IN
2 Indo Global College, Mohali, IN
1 Department of Computer Science & Engineering, Shaheed Bhagat Singh College of Engineering & Technology, Ferozepur, IN
2 Indo Global College, Mohali, IN
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Digital Image Processing, Vol 4, No 5 (2012), Pagination: 240-243Abstract
The objective of the paper is to compare wavelet based image compression algorithm i.e. Set partition in hierarchical tree (SPIHT) and Fractal image compression algorithm. This paper analysis important features of wavelet transform and fractal coding in compression of still images, including the extent to which the quality of image is degraded by the process of compression and decompression. The above algorithms have been successfully implemented in MATLAB. The techniques are compared by using the performance parameters PSNR and MSE. SPIHT uses wavelet sub band decomposition and imposes a quad tree structure across the sub bands in order to exploit the inter-band correlation. Fractal Coding is new method of lossy image compression. Fractal image compression (FIC) is based on the partitioned iterated function system (PIFS) which utilizes the self-similarity property in the image to achieve the purpose of compression.Keywords
Image Compression, Iterated Function System (IFS), Set Partition in Hierarchical Tree (SPIHT), Wavelet Transform.
- Optimization and Quality Evaluation of Nutritious Soup Mix
Abstract Views :207 |
PDF Views:0
Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
2 College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
1 Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
2 College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 336-340Abstract
The study was undertaken with the objective to develop soup mix which is easy to make, takes less preparation time and is nutritious. It was made from finger millet (Eleucine coracana), horse gram flour (Macrotyloma uniflorum) and regional flavouring agent gandraini (Angelica glauca). Product optimization was done with different combination of ingredients and final level i.e. 46.5 per cent of finger millet flour, 12.0 per cent of horse gram flour, 9.0 per cent soybean, 10.5 per cent of salt, 9.0 per cent garlic and 1.0 per cent gandraini and 12.0 per cent oil were selected by sensory evaluation in nine point hedonic scale and product acceptability done by score card method. The soup mix was dried for investigation of nutritional composition, calcium and iron and results revealed that it was highly nutritious in all the parameters along with being accepted by population.Keywords
Soup Mix, Flavoring Agent, Finger Millet, Horse Gram Flour, Gandraini.References
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