Fabric openness factor (OF) is the fraction of the web area that is uncovered by yarns. OF is a critical feature regarding the end-use performance of the fabric and should be accurately assessed. However, digital OF estimates yielded by image binarization algorithms differ among them depending on the criteria used, mainly due to ill-defined boundaries, thus precluding a straightforward assessment of the actual fabric OF value. Lacking any standard to compare actual OF values with measured OF values, we addressed the validation procedure of the digital assessment method from visual OF estimates. OF of 81 distinct fabric samples was evaluated from digital images by a panel of 18 observers using visual binarization technique. Following the psychophysical models of Fechner and Stevens, these visual estimates were correlated with digital estimates yielded by several binarization algorithms. Stevens’ psychophysical model and an automatic binarization algorithm developed by us scored the highest correlation.
Romero Del Castillo, M.; Ibáñez, E.; Simo, J.; Plans, M.; Casañas, F. Journal of sensory studies Vol. 27, num. 3, p. 188-195 DOI: 10.1111/j.1745-459X.2012.00381.x Data de publicació: 2012-06 Article en revista
Romero Del Castillo, M.; Valero, J.; Casañas, F.; Costell, E. Journal of sensory studies Vol. 23, num. 3, p. 303-319 DOI: 10.1111/j.1745-459X.2008.00157.x Data de publicació: 2008-06 Article en revista
The inclusion of dry beans in diets has clear health benefits. However, consumers in developed countries mainly choose beans for their sensory qualities, especially for their texture. This article describes the constitution, training and validation of a panel of judges to evaluate the texture of dry beans. The judges were trained in the perception of different textures, analyzed a wide range of beans and selected seed-coat roughness, seed-coat perceptibility and creaminess/mealiness of the cotyledon as the main attributes to be scored. After training, the panel was capable of discriminating between different varieties of beans and even between beans of the same variety grown at different locations. The analysis of the behavior of the panel in a standard tasting session 2 years after its formation showed that periodic inclusion of samples from the extremes of the scales for the attributes during tasting sessions was sufficient to keep the panel trained.