Consumer perception of extruded snacks containing brown rice and dried mushroom

Effects of mushroom type, seasoning and health benefit information (HBI) on consumers’ saltiness expectation, sensory liking, elicited emotions and purchase intent (PI) of extruded snacks were investigated. Five snacks were evaluated: straw mushroom (Volvariella volvacea) extrudates without (SME) or with seasoning (SMES), phoenix mushroom (Pleurotus pulmonarius) extrudates without (PME) or with seasoning (PMES), and the control without mushroom and seasoning. Hedonic scores and positive emotions were generally higher for seasoned mushroom-containing snacks (SMES and PMES) with 65% and 75.83% of consumers reporting willingness to purchase, respectively, after receiving HBI. Bored, interested and satisfied were identified as significant emotional predictors for PI odds. Flavour, saltiness, overall liking, bored, good and interested were critical attributes, differentiating snacks. This study demonstrated that sensory liking and PI of extruded brown rice-based snacks containing mushroom could be improved through savoury seasoning addition, which also allowed saltiness expectations to be met.     

Food recognition using neural network classifier and multiple hypotheses image segmentation

ABSTRACT

This paper proposes the multiple-hypotheses image segmentation and feed-forward neural network classifier for food recognition to improve the performance. Initially, the food or meal image is given as input. Then, the segmentation is applied to identify the regions, where a particular food item is located using salient region detection, multi-scale segmentation, and fast rejection. Then, the features of every food item are extracted by the global feature and local feature extraction. After the features are obtained, the classification is performed for each segmented region using a feed-forward neural network model. Finally, the calorie value is computed with the aid of (i) food volume and (ii) calorie and nutrition measure based on mass value. The experimental results and performance evaluation are validated. The outcome of the proposed method attains 0.947 for Macro Average Accuracy (MAA) and 0.959 for Standard Accuracy (SA), which provides better classification performance.     

加工高酸油品加氢反应进料加热炉炉管的选材

论述了加氢装置反应进料加热炉炉管经常出现的晶间腐蚀的形成原因、控制方法以及近年来油品中出现的环烷酸对炉管的腐蚀影响,并结合工程实例,讨论了综合考虑强度和防止这两种腐蚀的炉管选材的问题。     

地震平衡技术及其在地震反演中的应用

地震平衡技术是一种在地震反演中改善井震关系的新技术。它通过单井对比、空间分形建模以及平衡处理的手段 ,克服地震反演中子波空变的影响 ,使得经过地震平衡技术处理的地震剖面井震关系得到较好改善 ,从而可以用统一的子波对研究区的地震资料进行反演     

Al、Mo含量对铸造钛合金力学性能的影响

运用正交实验 ,考察了Al、Mo含量对Ti Al Mo 1Zr系铸造钛合金力学性能的影响。试验结果表明 :随Al、Mo含量提高 ,铸造合金的强度增加 ,塑性和冲击韧性降低 ,但Al、Mo的交互作用却使合金塑性提高 ,强度和冲击韧性降低     

Eine Definitionssprache für die Kommunikationsverbindungen in verteilten Automatisierungssystemen

Eingegangen am 13.11.1996, in überarbeiteter Form am 12.5.1997     

网络安全中的防火墙技术

介绍了防火墙的原理、分类及其应用     

不锈钢及镍基堆焊层厚度测量

叙述了运用磁性法或超声法对核电和化工容器中不锈钢及镍基堆焊层厚度进行测量的原理、方法及主要影响因素 ,比较了这两种方法的测量结果     

液压支柱表面镀层改进之探讨

通过比较电镀硬铬和化学镀镍在液压支柱表面处理上的应用 ,探讨了化学镀镍在配方、工艺、设备、镀层性能、环保等方面的优越性。     

循环风与瓦斯浓度的关系

通过循环风时对瓦斯污染数学模型的建立 ,详细阐述了在各种情况下 ,瓦斯浓度的变化情况及治理措施。