国际橄榄理事会的定位和使命及相关标准（网络首发、推荐阅读）

The International Olive Council(IOC) is an international intergovernmental organization dedicated to olive oil and table olives, aiming at modernizing olive production, coordinating olive policies, improving the regulation of international trade, defending the quality of the olive sector and promoting olive oil and table olives to increase their consumption. The IOC grants recognition of laboratories and tasting panels in annual trials when they meet the conditions given in the decisions adopting the IOC certificate for laboratories for the physico–chemical testing of olive oil and laboratories for the sensory analysis of virgin olive oils. The IOC establishes analysis methods applying to olive oils and olive pomace oils for purity, quality and organoleptic assessment. The IOC elaborates guides of storage conditions for olive oils and olive pomace oils, of managing virgin olive oil tasting panels and of sensory testing laboratories. In future works, the IOC includes activities to identify analytical criteria for detecting fraud and guaranteeing the quality of olive oils and olive pomace oils.     

针对细微特征进行K-means聚类的电台分选识别技术

现代战场中的无线通信设备日益增多，精准获取个体信息已成为研究热点，但也是难点。针对通信电台，提出了一种分选识别技术。该技术从电台物理层特性出发，对其辐射信号的细微特征进行K-means聚类以实现分选，分选的同时提取各个个体的特征属性值，未知信号通过与特征属性值相关运算实现个体识别。该技术无需先验知识，无需训练运算，通过实验验证，其可行、高效，易于工程实现。     

智能假肢膝关节的研发要点及其研究进展综述

目的 介绍国内外智能假肢膝关节研究的主要进展,为相关领域的研发提供可借鉴的思路.方法 基于机械结构、调控方式、驱动方式,对典型假肢膝关节进行了分类比较,并从假肢穿戴者的运动意图识别、驱动控制、人机协调控制等方面做了分析.此外,对假肢膝关节在智能化研究与安全性、个性化与通用性、人机共融技术、科学伦理、关键技术等方面需要注意的问题,提出了研发要点和技术思路.结论 智能假肢膝关节应注重安全性与稳定性,规避用户在使用过程中的潜在危险因素;实现假肢控制参数的自整定和灵活适配,在个性化与通用性上达到平衡;综合考虑人—机—环境因素,实现协调控制;坚持"以人为本",在技术方法和科学伦理两个方面开展医工结合的研究;突破关键技术限制,建立完善的社会医疗康复保障服务体系.     

Molecularly imprinted macroporous polymer monolithic layers for L-phenylalanine recognition in complex biological fluids

In present work, the development of macroporous monolithic layers bearing the artificial recognition sites toward L-phenylalanine has been carried out. The set of macroporous poly(2-aminoethyl methacrylate-co-2-hydroxyethyl methacrylate-co-ethylene glycol dimethacrylate) materials with average pore size ranged in 340–1200 nm was synthesized. The applicability of Hildebrand's and Hansen's theories for the prediction of polymer compatibility with porogenic solvents was evaluated. The dependences of average pore size on theoretically calculated parameters were plotted. The linear trend detected for Hansen's theory has indicated the high suitability of this approach to select appropriate porogens. The synthesized monolithic MIP layers were tested toward the ability to rebind phenylalanine-derivative in microarray format. The influence of such factors as average pore size of the material, the concentration of template molecule in polymerization mixture, interaction time of analyte with its imprinted sites on binding efficiency were studied. The developed materials demonstrated good analyte rebinding from buffer solution with recognition factors 2.5–3.4 depending on the MIP sample. The comparable rebinding efficiency was also detected when the analysis was carried using complex biological media. The selectivity of phenylalanine binding from the equimolar mixture of structural analogues was 81.9% for free amino acid and 91.2% for labeled one.     

Feature selection methods for root-cause analysis among top-level product attributes

Manufacturing companies not only strive to deliver flawless products but also monitor product failures in the field to identify potential quality issues. When product failures occur, quality engineers must identify the root cause to improve any affected product and process. This root-cause analysis can be supported by feature selection methods that identify relevant product attributes, such as manufacturing dates with an increased number of product failures. In this paper, we present different methods for feature selection and evaluate their ability to identify relevant product attributes in a root-cause analysis. First, we compile a list of feature selection methods. Then, we summarize the properties of product attributes in warranty case data and discuss these properties regarding the challenges they pose for machine learning algorithms. Next, we simulate datasets of warranty cases, which emulate these product properties. Finally, we compare the feature selection methods based on these simulated datasets. In the end, the univariate filter information gain is determined to be a suitable method for a wide range of applications. The comparison based on simulated data provides a more general result than other publications, which only focus on a single use case. Due to the generic nature of the simulated datasets, the results can be applied to various root-cause analysis processes in different quality management applications and provide a guideline for readers who wish to explore machine learning methods for their analysis of quality data.     

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS.     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.     

Sequential alignment attention model for scene text recognition

Scene text recognition has been a hot research topic in computer vision due to its various applications. The state-of-the-art solutions usually depend on the attention-based encoder-decoder framework that learns the mapping between input images and output sequences in a purely data-driven way. Unfortunately, there often exists severe misalignment between feature areas and text labels in real-world scenarios. To address this problem, this paper proposes a sequential alignment attention model to enhance the alignment between input images and output character sequences. In this model, an attention gated recurrent unit (AGRU) is first devised to distinguish the text and background regions, and further extract the localized features focusing on sequential text regions. Furthermore, CTC guided decoding strategy is integrated into the popular attention-based decoder, which not only helps to boost the convergence of the training but also enhances the well-aligned sequence recognition. Extensive experiments on various benchmarks, including the IIIT5k, SVT, and ICDAR datasets, show that our method substantially outperforms the state-of-the-art methods.     

Flow regime recognition in a long pipeline-riser system based on signals at the top of the riser

To identify conveniently multiphase flow regimes in subsea pipeline-risers, we study in this paper experimentally two-phase flows in a 1657 m long pipeline with an S-shaped riser to simulate field experiment, within a wide range of gas and liquid velocities. Three flow regimes, namely severe slugging, transitional flows, and stable flows, are analyzed based on three differential pressure and one pressure signals at the top of the riser; comparatively speaking, the positions of these signals in the experimental system are similar to those of the sea level signals in industrial fields, which are easy and less expensive to obtain. The obtained signals are decomposed into six scales via a multi-scale wavelet analysis, and further four statistical parameters on each scale are extracted, including mean values, standard deviations, ranges, and mean values of absolute. We compared the effects of six SVM classifiers with different kernel functions on the recognition rate of flow regimes, and it is found the recognition rates of SVM classifier with quadratic and cubic kernel functions are the highest. Further, the principal component analysis is employed to reduce the dimension of statistical parameters and it indicates that the recognition rate tends to increase with the rising number of principal components from 1 to 6, and it remains constant if the principal component number is further increased. Moreover, The results suggest that the recognition rate obtained from the pressure difference between the top of the riser and the separator peaks, and then it comes that from the pressure signal at the top of the riser, and that for the pressure difference signal at the top of the riser is the least satisfying one. As for the optimal differential pressure signals between the top of the riser and the separator, the results show that the recognition rate increases rapidly from 70.2% to 90.4% when the sample duration rising from 2.3 s to 18.6 s, and when the sample duration exceeds 74.4 s, the recognition rate exceeds 92.9% and remains unchanged.