IEICE TRANSACTIONS on Fundamentals
Food Image Enhancement by Adjusting Intensity and Saturation in RGB Color Space
Summary :
In a food image acquired by a digital camera, its intensity and saturation components are sometimes decreased depending on the illumination environment. In this case, the food image does not look delicious. In general, RGB components are transformed into hue, saturation and intensity components, and then the saturation and intensity components are enhanced so that the food image looks delicious. However, these processes are complex and involve a gamut problem. In this paper, we propose an intensity and saturation enhancement method while preserving the hue in the RGB color space for the food image. In this method, at first, the intensity components are enhanced avoiding the saturation deterioration. Then the saturation components of the regions having the hue components frequently appeared in foods are enhanced. In order to illustrate the effectiveness of the proposed method, the enhancement experiments using several food images are done.
- Publication
- IEICE TRANSACTIONS on Fundamentals Vol.E98-A No.11 pp.2220-2228
- Publication Date
- 2015/11/01
- Publicized
- Online ISSN
- 1745-1337
- DOI
- 10.1587/transfun.E98.A.2220
- Type of Manuscript
- Special Section PAPER (Special Section on Smart Multimedia & Communication Systems)
- Category
Authors
Chiaki UEDA
Yamaguchi University
Minami IBATA
Yamaguchi University
Tadahiro AZETSU
Yamaguchi Prefectural University
Noriaki SUETAKE
Yamaguchi University
Eiji UCHINO
Yamaguchi University,the Fuzzy Logic Systems Institute
Keyword
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Chiaki UEDA, Minami IBATA, Tadahiro AZETSU, Noriaki SUETAKE, Eiji UCHINO, "Food Image Enhancement by Adjusting Intensity and Saturation in RGB Color Space" in IEICE TRANSACTIONS on Fundamentals,
vol. E98-A, no. 11, pp. 2220-2228, November 2015, doi: 10.1587/transfun.E98.A.2220.
Abstract: In a food image acquired by a digital camera, its intensity and saturation components are sometimes decreased depending on the illumination environment. In this case, the food image does not look delicious. In general, RGB components are transformed into hue, saturation and intensity components, and then the saturation and intensity components are enhanced so that the food image looks delicious. However, these processes are complex and involve a gamut problem. In this paper, we propose an intensity and saturation enhancement method while preserving the hue in the RGB color space for the food image. In this method, at first, the intensity components are enhanced avoiding the saturation deterioration. Then the saturation components of the regions having the hue components frequently appeared in foods are enhanced. In order to illustrate the effectiveness of the proposed method, the enhancement experiments using several food images are done.
URL: https://global.ieice.org/en_transactions/fundamentals/10.1587/transfun.E98.A.2220/_p
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@ARTICLE{e98-a_11_2220,
author={Chiaki UEDA, Minami IBATA, Tadahiro AZETSU, Noriaki SUETAKE, Eiji UCHINO, },
journal={IEICE TRANSACTIONS on Fundamentals},
title={Food Image Enhancement by Adjusting Intensity and Saturation in RGB Color Space},
year={2015},
volume={E98-A},
number={11},
pages={2220-2228},
abstract={In a food image acquired by a digital camera, its intensity and saturation components are sometimes decreased depending on the illumination environment. In this case, the food image does not look delicious. In general, RGB components are transformed into hue, saturation and intensity components, and then the saturation and intensity components are enhanced so that the food image looks delicious. However, these processes are complex and involve a gamut problem. In this paper, we propose an intensity and saturation enhancement method while preserving the hue in the RGB color space for the food image. In this method, at first, the intensity components are enhanced avoiding the saturation deterioration. Then the saturation components of the regions having the hue components frequently appeared in foods are enhanced. In order to illustrate the effectiveness of the proposed method, the enhancement experiments using several food images are done.},
keywords={},
doi={10.1587/transfun.E98.A.2220},
ISSN={1745-1337},
month={November},}
Copy
TY - JOUR
TI - Food Image Enhancement by Adjusting Intensity and Saturation in RGB Color Space
T2 - IEICE TRANSACTIONS on Fundamentals
SP - 2220
EP - 2228
AU - Chiaki UEDA
AU - Minami IBATA
AU - Tadahiro AZETSU
AU - Noriaki SUETAKE
AU - Eiji UCHINO
PY - 2015
DO - 10.1587/transfun.E98.A.2220
JO - IEICE TRANSACTIONS on Fundamentals
SN - 1745-1337
VL - E98-A
IS - 11
JA - IEICE TRANSACTIONS on Fundamentals
Y1 - November 2015
AB - In a food image acquired by a digital camera, its intensity and saturation components are sometimes decreased depending on the illumination environment. In this case, the food image does not look delicious. In general, RGB components are transformed into hue, saturation and intensity components, and then the saturation and intensity components are enhanced so that the food image looks delicious. However, these processes are complex and involve a gamut problem. In this paper, we propose an intensity and saturation enhancement method while preserving the hue in the RGB color space for the food image. In this method, at first, the intensity components are enhanced avoiding the saturation deterioration. Then the saturation components of the regions having the hue components frequently appeared in foods are enhanced. In order to illustrate the effectiveness of the proposed method, the enhancement experiments using several food images are done.
ER -
English
