Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

Stereo matching cost computation based on nonsubsampled contourlet transform

A new matching cost computation method based on nonsubsampled contourlet transform (NSCT) for stereo image matching is proposed in this paper. Firstly, stereo image is decomposed into high frequency sub-band images at different scales and along different directions by NSCT. Secondly, by utilizing coefficients in high frequency domain and grayscales in RGB color space, the computation model of weighted matching cost between two pixels is designed based on the gestalt laws. Lastly, two types of experiments are carried out with standard stereopairs in the Middlebury benchmark. One of the experiments is to confirm optimum values of NSCT scale and direction parameters, and the other is to compare proposed matching cost with nine known matching costs. Experimental results show that the optimum values of scale and direction parameters are respectively 2 and 3, and the matching accuracy of the proposed matching cost is twice higher than that of traditional NCC cost.     

利用AutoCAD编制电气CAD

介绍如何利用AutoCAD开发适合电气专业使用的CAD系统，通过编制电气CAD的功能菜单，构造电气元件库，增强CAD的专业性能。编制电气CAD可以有效地统一本单位电气制图标准，方便电气工程师使用CAD进行专业设计。     

基于主体外部轮廓的照片分割算法

在实际应用中常常需要将人像从照片的背景中有效地分割出来，通常的做法是通过提取照片中人像各部分特征来实现分割，其缺陷是计算复杂度较大，分割效果受各种干扰因素影响很大。现提出了一种基于主体外部轮廓信息的照片分割算法，通过梯度锐化、边缘保护、临近像素点相似度比较来确定图像的边界，该算法对于具有相对均匀背景的照片具有较高的计算效率。     

利用信息融合方法的三维特征提取

本文提出了一种基于信息融合的物体三维特征的提取方法，该方法利用两幅互相配准的三维测距图像和灰度图像，来提取多面体的三维特征。首先，通过分析灰度图像中的灰度变化及测距图像中的测距值变化，分别求取各自图像中物体的特征点及特征边；然后，利用两配准图像之间的对应关系，求得所有特征点、面与多边形在三维测距图像中的三维表示；接着，通过分析三维测距图像中所测得的各候选平面上特定点与边处的曲率及法向，验证候选平面     

The correlation of texture and magnetic properties in Co-Cr films

This investigation focuses on the correlation between the crystallographic orientation of grains with respect to magnetic properties in Co-Cr films. Based on a distribution measured for the (0002) crystallographic pole densities, modified formulae describing the texture were used to calculate the coercivity Hc, the squareness ratio Rs (Mr⊥/TMs) and the anisotropy field Ha for Co-Cr films. In general, calculated values for the coercive force He agreed well with the measured values. The calculated Rs⊥. values were much larger than the measured ones, however, indicating that the influence of the demagnetizing field and the magnetostriction on the orientation of the magnetization cannot be neglected. On leave from Institute of Computing Technology, Academia Sinica, P.O.Box 2704-6, Beijing, P.R. China.     

Management of multidimensional discrete data

Spatial database management involves two main categories of data: vector and raster data. The former has received a lot of in-depth investigation; the latter still lacks a sound framework. Current DBMSs either regard raster data as pure byte sequences where the DBMS has no knowledge about the underlying semantics, or they do not complement array structures with storage mechanisms suitable for huge arrays, or they are designed as specialized systems with sophisticated imaging functionality, but no general database capabilities (e.g., a query language). Many types of array data will require database support in the future, notably 2-D images, audio data and general signal-time series (1-D), animations (3-D), static or time-variant voxel fields (3-D and 4-D), and the ISO/IEC PIKS (Programmer's Imaging Kernel System) BasicImage type (5-D). In this article, we propose a comprehensive support ofmultidimensional discrete data (MDD) in databases, including operations on arrays of arbitrary size over arbitrary data types. A set of requirements is developed, a small set of language constructs is proposed (based on a formal algebraic semantics), and a novel MDD architecture is outlined to provide the basis for efficient MDD query evaluation.     

A semantic modeling approach for image retrieval by content

We introduce a semantic data model to capture the hierarchical, spatial, temporal, and evolutionary semantics of images in pictorial databases. This model mimics the user's conceptual view of the image content, providing the framework and guidelines for preprocessing to extract image features. Based on the model constructs, a spatial evolutionary query language (SEQL), which provides direct image object manipulation capabilities, is presented. With semantic information captured in the model, spatial evolutionary queries are answered efficiently. Using an object-oriented platform, a prototype medical-image management system was implemented at UCLA to demonstrate the feasibility of the proposed approach.     

Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones

ABSTRACT: Texture changes during ripening of Port Salut Argentino cheese for different sampling zones were studied. Compression relaxation tests were performed and results were analyzed using both Maxwellian and Peleg's models. Elastic equilibrium modulus obtained from the Maxwellian model decreased from 1.22 to 0.11 10⁴Pa during ripening. The constants derived from Peleg's model, k₁ and k₂, diminished with ripening time from 1.18 to 0.71 min and from 1.27 to 1.12, respectively. Asymptotic equilibrium modulus from Peleg's model decreased from 0.95 to 0.07 10⁴Pa during ripening. Rate parameters derived from a 1st order kinetics applied to both equilibrium moduli showed that the decrease was faster in the external zone (0.0846 d⁻¹) than in the central zone (0.0368 d⁻¹). The correlation between equilibrium moduli, salt concentration, moisture content, and maturation indexes was obtained with a determination coefficient of 0.76.