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Sahu, Chandrahas
- Detection of Brain Tumor Using Modified Histo-Thresholding-Novel Approach
Abstract Views :143 |
PDF Views:4
Authors
Affiliations
1 Shri Shankaracharya Group of Institution (SSGI), Bhilai-490028, C.G, IN
1 Shri Shankaracharya Group of Institution (SSGI), Bhilai-490028, C.G, IN
Source
Digital Image Processing, Vol 5, No 4 (2013), Pagination: 167-170Abstract
In medical image processing brain tumor detection is one of the challenging tasks, since brain images are complicated and tumors can be analyzed only by expert physicians. The knowledge of volume of a tumor plays an important in the treatment of malignant tumors. Brain cancer can be counted among the most deadly and intractable diseases. Tumors may be embedded in regions of the brain that are critical to orchestrating the body's vital functions, while they shed cells to invade other parts of the brain, forming more tumors too small to detect using conventional imaging techniques. Brain cancer's location and ability to spread quickly makes treatment with surgery or radiation like fighting an enemy hiding out among minefields and caves. Manual segmentation of brain tumors from Magnetic Resonance images is a challenging and time consuming task so in this paper brain tumor is detected at various levels. First the pre-processing is reduce noise and then edge detection is done by using canny filter, then Segmentation is done by means of histogram clustering in which the tumor affected image is divided into two parts and threshold value is set, based on this value tumor is detected. Secondly the other technique involved is superimposing of the tumor affected with the healthy image. This method does not require any initialization while the others require an initialization inside the tumor. The third method in which, the histogram is calculated and the threshold is fixed. This work is carried in MRI image.Keywords
Histogram, MRI, Thresholding, Brain Tumor.
- Design of 4-Bit Ripple Carry Adder Using Modified-GDI Technique
Abstract Views :198 |
PDF Views:2
Authors
Source
Digital Signal Processing, Vol 8, No 6 (2016), Pagination: 168-172Abstract
This paper present a new design technique, Modified Gate Diffusion Input (M-GDI) based on basic GDI cell. M-GDI technique is much more power efficient than existing GDI cell. This technique is used for design of fast, low power circuits, using reduced number of transistors, while improving power characteristics. In this paper a 4-Bit Ripple Carry Adder has been designed using M-GDI logic which reduces the number of transistor count significantly, while maintaining low complexity of design. The performance characteristics of M-GDI Ripple Carry Adder are compared with GDI and traditional CMOS logic. The simulation of the proposed design has been carried out in LT spice tool using 50nm technology.
Keywords
Full Adder, GDI, Low Power, Modified-GDI, Ripple Carry Adder, Transistor Count.- Studies on Storability of Maize-Millet Based Soy Fortified Extruded Snacks
Abstract Views :151 |
PDF Views:0
Authors
Affiliations
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
2 Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
2 Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 46-52Abstract
Storability and shelf-life of any products are most important for producers as well as consumers. Shelf-life of products depends on moisture content of the products which should be stored in different packaging materials and storage conditions. In the present study storage stability of extruded snack were carried out at accelerated conditions of 40°C and 90% RH. The extruded snacks using ingredients: maize, finger millet, defatted soy and elephant foot yam in the proportion of 40:30:20:10, respectively was developed under optimized conditions of 110°C barrel temperature, 301 rpm screw speed and 14% moisture content. The effect of storage period on the quality of extruded snacks packed in pouches of low density polyethylene (LDPE), aluminium foil, high density polyethylene (HDPE) and metalized polyethylene terephthalate (MPET) at accelerated condition were determined. The quality parameters such as moisture content, hardness and crispness for storage stability of extruded snacks were evaluated. Packaging material affects the quality of extruded snack products during storage. Packaging material and storage period both had significantly (P< 0.05) affected the moisture content, hardness and crispness of extruded snack product. On the basis of packaging material used, the extruded snacks packed in LDPE pouches showed greater changes to quality parameters and minimum packed in MPET. The shelf-life of extruded snack packed in LDPE, aluminium foil, HDPE and MPET under accelerated condition of storage was found to be 6, 8, 11 and 35 days, respectively. Hence MPET was better packaging material for storing the extruded snack.Keywords
Crispness, Extruded Snack, Hardness, Moisture Content, Packaging, Shelf-Life.References
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