Imtiaz Mohammad S, Mohammed Shahed K, Deeba Farah, Wahid Khan A
Department of Electrical and Computer Engineering, University of Saskatchewan, S7N5A9, Saskatoon, SK, Canada.
J Med Syst. 2017 Jun;41(6):102. doi: 10.1007/s10916-017-0738-z. Epub 2017 May 20.
Modern endoscopes play a significant role in diagnosing various gastrointestinal (GI) tract related diseases where the visual quality of endoscopic images helps improving the diagnosis. This article presents an image enhancement method for color endoscopic images that consists of three stages, and hence termed as "Tri-scan" enhancement: (1) tissue and surface enhancement: a modified linear unsharp masking is used to sharpen the surface and edges of tissue and vascular characteristics; (2) mucosa layer enhancement: an adaptive sigmoid function is employed on the R plane of the image to highlight micro-vessels of the superficial layers of the mucosa and submucosa; and (3) color tone enhancement: the pixels are uniformly distributed to create an enhanced color effect to highlight the subtle micro-vessels, mucosa and tissue characteristics. The proposed method is used on a large data set of low contrast color white light images (WLI). The results are compared with three existing enhancement techniques: Narrow Band Imaging (NBI), Fuji Intelligent Color Enhancement (FICE) and i-scan Technology. The focus value and color enhancement factor show that the enhancement level achieved in the processed images is higher compared to NBI, FICE and i-scan images.
现代内窥镜在诊断各种胃肠道相关疾病中发挥着重要作用，内窥镜图像的视觉质量有助于提高诊断准确性。本文提出了一种用于彩色内窥镜图像的图像增强方法，该方法包括三个阶段，因此被称为“三扫描”增强：（1）组织和表面增强：使用改进的线性非锐化掩蔽来锐化组织和血管特征的表面和边缘；（2）粘膜层增强：在图像的R平面上采用自适应S形函数来突出粘膜和粘膜下层表层的微血管；（3）色调增强：像素均匀分布以创建增强的颜色效果，以突出细微的微血管、粘膜和组织特征。所提出的方法应用于大量低对比度彩色白光图像（WLI）数据集。结果与三种现有的增强技术进行了比较：窄带成像（NBI）、富士智能色彩增强（FICE）和i-scan技术。聚焦值和颜色增强因子表明，与NBI、FICE和i-scan图像相比，处理后的图像实现的增强水平更高。
