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    Method of and Apparatus for Image Enhancement
    1.
    发明申请
    Method of and Apparatus for Image Enhancement 审中-公开
    图像增强的方法和装置

    公开(公告)号：US20130329004A1

    公开(公告)日：2013-12-12

    申请号：US13492302

    申请日：2012-06-08

    申请人： Farhan A. Baqai ,  Vincent Y. Wong ,  Todd S. Sachs

    发明人： Farhan A. Baqai ,  Vincent Y. Wong ,  Todd S. Sachs

    IPC分类号： H04N5/217 ,  H04N7/00

    CPC分类号： H04N5/217 ,  G06T5/002 ,  G06T2207/20016 ,  H04N5/23238 ,  H04N9/045 ,  H04N9/77

    摘要： Image enhancement by separating the image signals, either Y or RGB, into a series of bands and performing noise reduction on bands below a given frequency but not on bands above that frequency. The bands are summed to develop the image enhanced signals. This results in improved sharpness and masking of image processing pipeline artifacts. Chroma signals are not separated into bands but have noise reduction applied to the full bandwidth signals. The higher frequency band is attenuated or amplified based on light level. The noise reduction has thresholds based on measured parameters, such as signal frequency, gain and light level, provided in a lookup table. The window size used for the noise reduction varies with the light level as well, smaller windows sizes being used in bright light and increasing window sizes as light levels decrease. Panoramic images are handled in a similar fashion.

    摘要翻译： 通过将Y或RGB图像信号分离成一系列频带并在低于给定频率但不超过该频率的频带上进行降噪的图像增强。 将频带相加以开发图像增强信号。 这导致改进的图像处理管道伪像的锐度和掩蔽。 色度信号不被分离成带，而是将噪声降低应用于全带宽信号。 较高的频带基于光级衰减或放大。 噪声降低具有基于测量参数的阈值，例如在查找表中提供的信号频率，增益和光级。 用于降噪的窗户尺寸也随着光线水平而变化，较小的窗户尺寸用于明亮的光线，并随着光线水平的降低而增加窗口尺寸。 全景图像以类似的方式处理。

    Process of making monomodal nut butters and spreads
    3.
    发明授权
    Process of making monomodal nut butters and spreads 失效
    制作单峰坚果和蔓延的过程

    公开(公告)号：US5508057A

    公开(公告)日：1996-04-16

    申请号：US372280

    申请日：1995-01-12

    申请人： Vincent Y. Wong ,  Mark D. Theurer ,  Richard J. Sackenheim

    发明人： Vincent Y. Wong ,  Mark D. Theurer ,  Richard J. Sackenheim

    IPC分类号： A23L25/00 ,  A23L25/10 ,  A23L1/38

    CPC分类号： A23L25/10

    摘要： A novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain the novel nut paste and which, as a result, have superior fluidity, texture and flavor which comprises from about 50% to 100% of a nut paste. The Casson plastic viscosity of the nut paste is less than about 15 poise and the fat content of the nut paste is at least about 45%, and it has a fat content ranging from about 25% to about 80%. The final nut butters and nut spread products of the present invention have a Casson plastic viscosity of less than about 17 poise and a yield value below about 300 dynes per square centimeter. The water insoluble solids have a monomodal particle size distribution such that at least about 90% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 21.6 microns, at least about 85% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 16.7 microns, at least about 75% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 13.0 microns, at least about 60% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 10.1 microns, at least about 45% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 7.9 microns and at least about 30% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 6.2 microns. The particles size distribution curve of the water insoluble solids comprising the nut butter or spread is centered at from about 7 microns to about 9 microns.

    摘要翻译： 具有特定单峰粒度分布的新颖的坚果酱，以及含有新颖的坚果糊的单峰全脂肪坚果和单峰减肥脂肪坚果酱，其结果具有优异的流动性，质地和风味，包括约50 ％至100％的坚果糊。 坚果糊的卡松塑性粘度小于约15泊，坚果糊的脂肪含量至少为约45％，脂肪含量为约25％至约80％。 本发明的最终的坚果和坚果蔓延产品具有小于约17泊的卡松塑料粘度和低于约300达因每平方厘米的屈服值。 水不溶性固体具有单峰粒度分布，使得至少约90％的包含坚果油或涂抹物的水不溶性固体具有小于约21.6微米的粒度，至少约85％的水不溶性固体包含 坚果黄油或蔓延物具有小于约16.7微米的粒度，至少约75％的包含坚果黄油或涂抹物的水不溶性固体的粒度小于约13.0微米，至少约60％ 包含坚果黄油或散布物的水不溶性固体具有小于约10.1微米的颗粒尺寸，至少约45％的包含坚果黄油或涂抹物的水不溶性固体具有小于约7.9微米的粒度和至少约 包含坚果黄油或涂抹物的30％的水不溶性固体具有小于约6.2微米的粒度。 包含坚果油或蔓延物的水不溶性固体的颗粒尺寸分布曲线以约7微米至约9微米为中心。

    Nut butter and nut solid milling process
    5.
    发明授权
    Nut butter and nut solid milling process 失效
    NUT BUTTER AND NUT SOLID MILLING PROCESS

    公开(公告)号：US5079027A

    公开(公告)日：1992-01-07

    申请号：US456360

    申请日：1990-01-08

    申请人： Vincent Y. Wong ,  Phillip F. Pflaumer

    发明人： Vincent Y. Wong ,  Phillip F. Pflaumer

    IPC分类号： A23L25/10

    CPC分类号： A23L25/10

    摘要： Disclosed is a nut butter spread composition, having a Casson plastic viscosity value of less than 12 poise comprising from 25% to 55% peanut oil, or other fat component, and from about 40% to about 67% nut solid particles which have been processed to a particle size distribution in which at least 80% have a particle size less than 18 microns, and preferably between about 2 and about 11 microns. The surfaces of the protein and starch bodies of the nut solids are smooth due to a reduction of cytoplastic reticuli surrounding the protein bodies. The particle size distribution is monodispersed, i.e. a curve with a single peak. A process for preparing these particle size peanuts using a roll milling process which can be followed by a separate smearing step is also disclosed. A low fat peanut butter having from 25% to 40% peanut oil is the preferred nut butter.

    Reduced fat nut spreads and continuous process for making
    7.
    发明授权
    Reduced fat nut spreads and continuous process for making 失效
    减少脂肪坚果蔓延和连续制作过程

    公开(公告)号：US5518755A

    公开(公告)日：1996-05-21

    申请号：US407264

    申请日：1995-03-23

    申请人： Vincent Y. Wong ,  Francisco V. Villagran ,  Richard J. Sackenheim

    发明人： Vincent Y. Wong ,  Francisco V. Villagran ,  Richard J. Sackenheim

    IPC分类号： A23L25/10 ,  A23L1/38

    CPC分类号： A23L25/10

    摘要： A continuous process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste and the mixture is pumped through a high shear mixer. The temperature of the mixture is then adjusted so that the temperature of the mixture exiting the homogenizer is less than about 240.degree. F. The mixture is then pumped through a homogenizer at a pressure ranging from about 9,000 to about 14,500 psig, a colloid mill, a versator and a scraped wall heat exchanger. Nut spreads having a monomodal or bimodal particle size distribution such that at least 50% of the solids in the nut spread have a particle size of less than 18 microns and 90% of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.

    摘要翻译： 用于制备具有期望的流动性，质地和风味的高蛋白质或低脂肪坚果的连续方法。 该方法包括作为将搅拌罐中的螺母浆料沉积的第一步骤。 接下来，将要存在于最终产品中的固体成分混入含有花生酱的罐中，并将混合物通过高剪切混合器泵送。 然后调节混合物的温度，使得离开均化器的混合物的温度低于约240°F。然后将混合物在约9,000至约14,500psig的压力下泵送通过均化器，胶体磨， 吹风机和刮墙式换热器。 具有单峰或双峰粒度分布的坚果蔓延使得螺母蔓延中至少50％的固体具有小于18微米的粒度，并且螺母蔓延中90％的固体具有小于60的粒度 并且进一步具有约8至约17泊的卡松塑料粘度和根据该方法产生小于约300达因/平方厘米的屈服值。

    Process of making low fat nuts
    8.
    发明授权
    Process of making low fat nuts 失效
    制作低脂肪坚果的过程

    公开(公告)号：US5164217A

    公开(公告)日：1992-11-17

    申请号：US733508

    申请日：1991-07-22

    申请人： Vincent Y. Wong ,  Richard J. Sackenheim

    发明人： Vincent Y. Wong ,  Richard J. Sackenheim

    IPC分类号： A23L25/00

    CPC分类号： A23L25/20

    摘要： Raw or roasted nuts can be pressed at pressure of 1500 to 7500 psig to remove up to 80% of the oil by mixing them with a food compatible particulate material in the press. The particulate has a particle size of less than 100 microns and is food compatible. In a preferred process, peanuts are mixed with a peanut oil slurry of salt with a particle size of less than 40 microns in a hydraulic press and pressd at 5200 psig for 10 minutes. The pressed nuts are hydrated and then roasted.

    摘要翻译： 可以在1500至7500psig的压力下压制生的或烤的坚果，通过将其与食品相容的颗粒材料混合在一起，以除去多达80％的油。 颗粒的粒径小于100微米，与食品相容。 在优选的方法中，在水力冲击机中将花生与粒度小于40微米的盐的花生油浆料以5200psig的压力混合10分钟。 压制的坚果水合，然后烤。