Damdinova T.T., Ayusheev T.V., Balzhinimaeva S.M., Abatnin A.A. —
Modeling of bodies with spherical pores by generalized linear interpolation
// Software systems and computational methods. – 2022. – ¹ 2.
– P. 42 - 51.
DOI: 10.7256/2454-0714.2022.2.38262
URL: https://en.e-notabene.ru/itmag/article_38262.html
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Abstract: The article offers a description of parametric objects with spherical pores by generalized linear interpolation. Increasing the volume of high-resolution image data requires the development of algorithms capable of processing large images with reduced computational costs. Numerical data on the geometry of the pores of the object under study are transformed into the geometry of bodies consisting of octagonal portions of cubic shape. Parametric porous objects can model both the shape and the isoparametric interior. Often, this type of parametric bodies is used as initial or boundary conditions in numerical modeling to demonstrate internal modeling. To form a body of complex shape, parametric solid-state elements can be connected together. The continuity between the elements can be determined in the same way as when modeling cubic parametric splines. A lot of research is devoted to the reconstruction of the geometric structure of porous materials based on digital images of objects for a better understanding and representation of physical processes in a porous medium. A detailed understanding of the microstructure can be used to determine physical properties, and then to evaluate and improve the characteristics of simulated objects and processes in them. The article presents the results of the proposed algorithm in the MathCAD environment and software processing of a porous body based on digital images.
Damdinova T.T., Nikiforova A.P., Prudova L.Y., Bubeev I.T. —
The use of digital image processing methods to determine the moisture-binding capacity of meat and fish products
// Software systems and computational methods. – 2019. – ¹ 3.
– P. 20 - 29.
DOI: 10.7256/2454-0714.2019.3.30646
URL: https://en.e-notabene.ru/itmag/article_30646.html
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Abstract: The article presents the results of determining the moisture-binding ability and plasticity of food products. Many indicators depend on the ability of meat and fish to bind moisture, including juiciness, tenderness, yield, loss during heat treatment, and appearance. The objects for research were Baikal omul, fresh and salted, beef meat in thawed condition. The moisture-binding ability and plasticity of the objects of study were evaluated by the pressing method. The paper presents the calculations performed using the traditional method and the method of digital processing of color images. Digital image processing was performed using a program developed by the authors, the article provides drawings and tables obtained during image processing. The undoubted advantage of the processing program compared to the traditional method is a significant reduction in time for processing images and the ability to process a large amount of data in a short time. When creating the necessary shooting conditions, the digital image processing method for determining the moisture-binding ability and plasticity of food products can be successfully used for laboratory research in determining the quality of meat and fish products.