一种高性能图形板的设计与实现

介绍了一种采用高性能嵌入式图形处理器、大容量双端口视频存储器、高性能查色表以及超大规模可编程逻辑器件设计的图形显示控制板的基本组成和工作原理。     

一种基于MPEG-2的立体视频编码中的视差匹配快速算法

高效，快速的视差匹配是立体视频处理中的一项关键技术。本文在分析立体图像序列的视差矢量与运动矢量之间的相关性的基础上，提出一种基于MPEG-2的立体视频编码中的视差匹配快速算法。实验结果表明，与全搜索法相比，在保证重建图像质量的前提下，快速算法能显著降低视差估计的计算复杂度。     

基于MPEG-4标准的VOD业务探讨

MPEG-4是动态图像专家组(MPEG)标准家庭中的一员，是国际化标准组织为多媒体通信制定的一种解决方案。介绍了MPEG-4支持的新功能和特点，并阐述了MPEG-4的关键技术，在此基础上对MPEG-4在视频点播业务中的应用问题进行了探讨。     

SDI接口数字监视设备的设计与实现

介绍了一种对SDV(串行数字视频)信号进行解码的设备设计方案，提出了该系统的总体构架，并对该系统的硬件设计、软件设计进行了全面的论述。设计的产品具有较高的性能价格比，已进入了推广阶段。     

Suboptimal Exposure to Facial Expressions When Viewing Video Messages From a Small Screen: Effects on Emotion, Attention, and Memory.

The authors examined the effects of suboptimally presented facial expressions on emotional and attentional responses and memory among 39 young adults viewing video (business news) messages from a small screen. Facial electromyography (EMG) and respiratory sinus arrhythmia were used as physiological measures of emotion and attention, respectively. Several congruency priming effects were found. In particular, happy facial primes prompted increased (a) pleasure ratings, (b) orbicularis oculi EMG activity, (c) perceived trustworthiness, and (d) recognition memory for video messages with a positive emotional tone. Emotional and other responses to video messages presented on a small screen can be modified with suboptimal affective primes, but even small differences in the emotional tone of the messages should be allowed for. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

包装装潢中的图形创意

图形创意在商品包装装潢设计中起着重要的作用,图形的传统和现代的构成形式使产品更具风格,独创性是其生命力所在,而联想和想象又是创造力的主要源泉,这种联想和想象力通过自然形、抽象形和寓意图形来体现.所以包装设计需要突破,通过图形创意的不断完善,促销产品,使其为市场接受,被顾客赞誉.     

有线数字电视推播业务系统的设计和实现

提出了以数据轮播为技术框架的新型数字增值业务--推播业务,采用以独立频点支持推播业务的实施方案,完成了推播业务的整体系统设计、工作流程设计.最后,在Broadcom97111平台上完成了系统实现.     

Prevention of Lipid Oxidation in Precooked Turkey Meat Patties with Hot Packaging and Antioxidant Combinations

The effects of antioxidants or hot packaging and their combination on lipid oxidation were quite variable depending on the additives in turkey meat. The TBARS values of cooked patties were greatly affected by the degree of oxidation in the raw meat, and the effectiveness of antioxidants varied with added prooxidants. Ascorbate and free radical terminators had stronger antioxidant effects than iron chelators, and chelating iron alone could not eliminate lipid oxidation in either raw or cooked meat with added NaCl. The combination of hot packaging and antioxidants provided cooked patties with better protection from lipid oxidation than either treatment alone.     

Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts

Taste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil-in-water emulsions (30–300 g kg^?1 oil) and yoghurts (1–30 g kg^?1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fat content and ranged from 0–3 to 2–1 mg kg^?1 for the emulsions and from 36 to 171 g kg^?1 for the yoghurts. Styrene equilibrium partition coefficients between emulsions and their respective vapour phases were determined. The concentrations of styrene in the continuous aqueous phase of the emulsions and yoghurts were calculated at the TRTC. The styrene concentrations in the continuous phase had constant values of about 15 g kg^?1 indicating that perception of styrene for oil-in–water emulsions is determined by the aqueous phase of the emulsion. The concentrations of styrene in the vapor phases above the emulsions and yoghurts were also calculated and were found to be constant at the TRTC. This relationship probably resulted from the equilibrium of distribution of styrene between the respective phases. Commercial yoghurt packed in polystyrene beakers contained styrene levels in the range 2–11 g kg^?1, much lower then the TRTC reported.     

智能控制在现代包装工业中的发展和应用

叙述了反馈控制、自适应、鲁棒自适应，直到智能控制在包装工业中的进展，并阐述了智能控制在现代包装工业的发展中的应用前景。