Cryptographic Lightweight Encryption Algorithm with Dimensionality Reduction in Edge Computing

Edge Computing is one of the radically evolving systems through generations as it is able to effectively meet the data saving standards of consumers, providers and the workers. Requisition for Edge Computing based items have been increasing tremendously. Apart from the advantages it holds, there remain lots of objections and restrictions, which hinders it from accomplishing the need of consumers all around the world. Some of the limitations are constraints on computing and hardware, functions and accessibility, remote administration and connectivity. There is also a backlog in security due to its inability to create a trust between devices involved in encryption and decryption. This is because security of data greatly depends upon faster encryption and decryption in order to transfer it. In addition, its devices are considerably exposed to side channel attacks, including Power Analysis attacks that are capable of overturning the process. Constrained space and the ability of it is one of the most challenging tasks. To prevail over from this issue we are proposing a Cryptographic Lightweight Encryption Algorithm with Dimensionality Reduction in Edge Computing. The t-Distributed Stochastic Neighbor Embedding is one of the efficient dimensionality reduction technique that greatly decreases the size of the non-linear data. The three dimensional image data obtained from the system, which are connected with it, are dimensionally reduced, and then lightweight encryption algorithm is employed. Hence, the security backlog can be solved effectively using this method.     

基于主成分分析法的熟化菠萝蜜种子品质评价

以菠萝蜜种子为原料,研究水煮、汽蒸、焙烤3种熟化方式对其感官品质、色泽、质构、糊化度、基本营养含量、脂肪酶抑制率、质量损失率和微观结构的影响,并对其品质指标进行主成分分析。结果表明:水煮、汽蒸、焙烤3种熟化方式对不同指标有较大影响,水煮方式糊化度最高且质量损失率最大;焙烤显著加深菠萝蜜种子色泽且脂肪酶抑制率最大;汽蒸熟化后菠萝蜜种子感官评分最高;通过主成分分析可知,焙烤方式获得的品质评价综合得分最高,可作为菠萝蜜种子预熟化的较优选择。     

米糠的功能组分及其在化妆品中的应用

为促进我国米糠资源的多样化利用和开发,介绍了米糠中的功能组分及其在化妆品领域的应用。米糠的功能组分主要有米糠油、米糠蛋白、植物甾醇、米糠多糖、维生素等。米糠在化妆品中的应用主要有两种途径,一是直接使用,二是提取的功效成分的应用。米糠中提取的功效成分如米糠油、谷维素、植物甾醇、二十八烷醇、维生素、植酸等,可赋与化妆品保湿、防晒、抗衰老、抗氧化、抗皱等功效。     

计及RSC控制的DFIG短路电流直流分量解析表达

现有文献针对计及转子变流器(RSC)控制的双馈感应风电机组(DFIG)定子短路电流解析表达,将定子磁链当作一阶直流衰减分量或忽略功率外环控制。基于DFIG电压、磁链和RSC控制方程,得到定子电流关于定子电压和定子功率的传递函数,提出定子电流的精确解析表达式。基于RSC内、外环PI参数关系,推导直流分量衰减时间常数和角频率关于PI参数的表达式。分析了RSC内外环PI参数对定子电流直流衰减分量的影响。仿真结果验证了解析表达式的准确性,为PI参数选取和保护装置测量、整定提供依据。     

Stability of electronic nose (e-nose) as determined by considering date-pits heated at different temperatures

Variability and sensitivity of a portable electronic nose (32 sensors) was assessed by considering different variables for measurement (i.e., reference, standard, first and second purges, sample draw time, waiting time for the volatiles released in the headspace, and mass of sample or headspace volume of the jar containing sample). In this study, dried date-pits were used a model sample. The highest stability was achieved when both reference and standard (i.e., dried date-pits, no heating treatment) were used before test sample measurement. Higher sample draw time more than 10 s significantly decreased the stability, whereas optimum second purge was observed at 50 s. Optimum time to generate volatile was observed as 24 h. A sample of 100 g increased the signal intensity compared to the 50 g sample for the 60°C and 100°C treated samples, while an opposite trend was observed for the 150°C treated sample. Finally, the responses of volatile components in date-pits heated at different temperatures (60°C, 100°C, and 150°C) were measured using the optimum operating conditions. Principal component analysis explored the relationships between the volatile features and classified date-pits heated at different temperatures. The results showed that an electronic nose was able to classify date-pits based on their volatile components generated by different degrees of heating (93.3% accuracy).     

铅锌多金属矿分段浓缩选别技术的研究与应用

通过多碎细磨、原矿分级溢流优先浓缩脱水,进行了高浓度选铅银、选锌,锌尾矿再浓缩脱水选硫、选锰,同时匹配合理的选矿药剂,原矿浓缩水回用于磨矿分级和选铅,锌尾浓缩水回用于选锌,尾矿浓缩水回用于选硫、选锰,剩余各种废水经适度处理回用于选铅和磨矿分级等,使一段磨矿细度-74μm从70%提高到80%,铅、锌、硫入选初始浓度分别提高到50%、40%、50%,选矿废水全部分质回用。铅锌硫银回收率分别提高了1.5、2.83、13.57、1.01个百分点,硫精矿主品位从38.9%提高到46.5%,设备减少40%、能耗降低25%,节约了选矿药剂消耗和废水处理费用,实现了铅锌多金属矿产资源的高效回收和节能环保。     

基于太赫兹光谱的人参和西洋参鉴别

为了快速区分人参和西洋参，依据两者所含的人参皂苷在太赫兹波段具有不同指纹光谱，提出了一种基于人参皂苷的太赫兹光谱鉴别人参和西洋参的方法。采用MATLAB软件识别人参和西洋参的太赫兹光谱，同时根据太赫兹光谱特征并通过标准的主成分分析(PCA)区分出人参、西洋参。实验结果表明，基于太赫兹光谱的主成分分析可精确区分出人参、西洋参，并且还可以应用于其他类似物质的区分中。     

酸枣仁油的研究与开发进展

酸枣仁油取自药食同源的酸枣仁,是一种安全的保健食用油,综述近年来有关酸枣仁油的提取工艺、组成成分分析及其生物活性研究,为酸枣仁油的进一步开发与应用提供参考。现有研究表明,酸枣仁油生产工艺简单,成品油中含有大量不饱和脂肪酸,其中油酸和亚油酸含量最高,同时还含有多种脂溶性成分。酸枣仁油具有多种生物活性,如镇静催眠、改善记忆力、抗抑郁、抗氧化、血脂调节及抗肿瘤等,但其发挥生物活性的物质基础及作用机理尚未完全明确,有待进一步研究。酸枣仁油的安全及多活性特点赋予其巨大的开发与应用潜力,相关产品具有广阔的市场前景。     

乳酸菌对红曲黄酒品质的影响研究

该研究通过传统可培养法从米酒样品中分离出9株乳酸菌,在相同的条件下添加9株乳酸菌发酵制备红曲黄酒,并采用酸碱直接滴定法、折光仪法、高效液相-示差折光法和电子舌技术,同时结合统计学的方法对添加不同乳酸菌制备的红曲黄酒的总酸、可溶性固形物、有机酸含量和滋味品质进行评价。结果表明,这9株乳酸菌发酵制备的红曲黄酒总酸、可溶性固形物、有机酸的含量和滋味较未添加乳酸菌制备的红曲黄酒有较大差异,且添加乳酸菌发酵的红曲黄酒的可溶性固形物的含量显著高于对照组,总酸的含量的低于对照组,并经主成分分析可知相同种类的乳酸菌发酵红曲黄酒样品的品质有相似的影响。