浅谈计算机智能化服装的应用

随着电子科技和计算机领域的快速发展,诞生了很多先进的可携带设备,后pc时代(post pc era)已经到来。一些发明或新的应用已投入大批量生产和零售中。将电脑和其它设备技术广泛应用到服装中可能会成为未来发展的趋势之一。对于计算机领域而言,计算机智能化服装甚至可以取代部分可携带的电子设备,譬如《浅谈计算机智能化服装的应用》一文介绍的织物键盘的音乐夹克,可以检测心跳频率和呼吸的智能衫等。这些新型的数字服装确实没有取代计算机的必要性,但是对于服装品牌或生产商家而言是一种启发,我们可以由此挖掘出服装可能具备的其它功能,使服装成为一种高科技的便捷型的终端产品。     

冷冻鱼糜及其制品品质评价方法的研究进展

近十年来,我国鱼糜制品产量逐年增加,已成为重要的水产加工品种。冷冻鱼糜及其制品的品质评价在流通中起了至关重要的作用。目前评价其品质的方法主要有感官评价法和仪器测定法。本文对评价鱼糜及其制品品质的方法进行总结及展望。     

茶叶色香味品质评价方法研究进展

随着时代的进步,传统茶叶品质评价方法的局限性日渐凸显,运用感官审评能快速鉴定茶叶品质特征,但容易受到主客观因素的影响,传统理化检测法虽然较为准确客观,但操作繁琐,且无法较好地反映茶叶整体品质。若在感官审评和理化分析基础上结合现代仪器和技术进行检测,能优势互补,取长补短,实现更为全面的茶叶品质评判。为此,本文从色泽、香气和滋味三个方面归纳了近年来在茶叶品质评价研究中所用的新方法,包括计算机视觉图像处理技术、可视化传感阵列技术、电子鼻技术、全二维气相色谱-飞行时间质谱技术、气相色谱-嗅觉测定技术、电子舌技术及近红外光谱测定技术,并对新技术在茶叶品质评价应用的发展趋势进行了展望。     

局域网监控系统软件的开发

介绍了利用delphi5．0开发的局域网管理软件。其基本要求是通过装载在服务器端的服务程序监视局域网中的任意一台计算机，包括监视其屏幕、向其发送文字信息、控制其关机及黑屏等操作。另外，要求客户机只有在收到服务器发送的特定指令时才能进行操作，否则关机或锁定键盘和鼠标。本开发程序使用的NMUDP控件，采用UDP协议进行数据通讯，从而实现了上述主要功能。     

2020 Vision? The Future of Dairy Cattle Breeding from an Academic Perspective

In the future, all aspects of dairy cattle breeding will continue to be shaped by trends in the industry that have been occurring for the past generation. Dairy farms will continue to increase in size and decrease in number. Advancement will continue in the development and adoption of computers, genomics, and other technologies, and the dairy cattle breeding industry will continue to become more global in its scale. These factors will both directly and indirectly affect the research and teaching activities of those who chose to follow a career path similar to Gene Freeman's. A major consequence of these factors is that as farm sizes increase and the proportion of the public directly involved in dairy production decreases, the public support for teaching and research in dairy cattle breeding is also likely to diminish. Family farms will likely be increasingly viewed as businesses and asked to directly support a greater portion of their research and development activities. Nevertheless, the public will still influence research priorities. Health and well-being of cattle and genetic diversity will likely become more important as consumers react to concerns about food safety and animal welfare. These factors will also be of direct concern to breeders, because they influence profit by affecting costs of production. Producers will put increased value on trouble-free cattle that demand less individual attention. Computers and automated equipment will allow data for health and functional traits to be captured efficiently, which will be necessary before either traditional or genomics based selection tools can be applied. New technology resulting from research will be transferred to the field and applied more quickly. Graduate students will require very diverse training. Although graduates will probably work in very specialized fields (and probably not in academics) and perform relatively specialized tasks, they will likely be doing so as members of larger teams. The ability to interact and communicate with their collaborators, as well as breeders, industry representatives and the general public, will be paramount.     

Computer Control in the Corn Industry – Status and Future

In the past few years computer control has become a significant factor in the corn industry. This can be attributed to a) the success of the A. E. Staley Manufactoring Company plant at Lafayette, Indiana (USA), b) the need to better utilize energy and control losses, and c) the steady reduction in the cost of a computer based system. Attitudes of engineering people in the industry is rapidly changing in favour of computer based systems. However, attitudes of production and company management is still conservative. Most new facilities will have computer based instrumentation. There will be an increase in the number of applications in existing plants to make them more efficient. Systems of the future will feature distributed control and a trend from the central control room.     

Mistaken Ancestry: The Jacquard and the Computer

Abstract

The punched-card-driven loom introduced by Joseph-Marie Jacquard in the early years of the nineteenth century was the culmination of a number of efforts to mechanize the tedious work of manipulating the separate threads in a draw loom. The data constituting the desired pattern were introduced to the loom via a set of cards with punched holes. Noting the use of punched cards with the computers of the 1960s and also the fact that the intrinsic binary nature of weaving (a given thread is either “up” or “down”) is shared by the binary circuitry of computers, weavers have been heard to claim that the Jacquard loom is the ancestor of the modern computer. This idea is the result of a profound misconception about the nature of computers. A Jacquard loom is no more like a computer than is a player piano, which also used punched holes as an input device. For a computer, the role of punched cards was only to provide a mechanism for enabling it to receive the data it needs to accomplish the significant and revolutionary aspects of its functioning, namely to carry out the sequential steps of any processing of its data whatever, so long as these are spelled out with utter precision and subject only to limitations of space and time. The use of binary logic in computer circuitry is a great simplifying tool, deriving from the work of mathematicians such as Leibniz and Boole, but is by no means an essential aspect of the nature of computers.     

YeastIdent-Food/ProleFood, a new system for the identification of food yeasts based on physiological and biochemical tests

A new kit for the identification of yeasts in foods called YeastIdent-Food/ProleFood has been developed. The kit comprises a set of 24 physiological and biochemical tests and computer software (ProleFood) for personal or Macintosh computers that analyses the data obtained from physiological and biochemical tests. Validation of the system in the laboratory revealed that it is very efficient at identifying yeasts from culture collections and those isolated from foods. The results obtained for type yeast strains using YeastIdent-Food coincide with those reported in the literature and were correctly identified by the ProleFood software. In addition, several strains isolated from two types of foods were identified with the new system. Identification was confirmed using low molecular weight RNA profiles that allowed the identification of the yeast species.     

Potential Development and Use of Data Acquisition Systems

Computerized dairy herd data acquisition systems for management of the dairy herd can be expected to become reality. As herd sizes increase and various components of the system are developed, dairy managers will in increasing numbers accept management systems utilizing either a mini-computer or a terminal for a computer located elsewhere.The computerized dairy herd management system envisioned is one utilizing electronic animal identification, automatic milk weighing and recording, entrance of data into the system at either the parlor, the lot, barn, or at the computer itself. Output will be developed to assist the manager in decision making and management of the herd.As computers are installed for dairy herd management, additional uses will be found in computer-assisted decision aids, monitored crop production, financial accounting, and rapid communications.     

电脑横机织物密度调节系统上位机软件设计

针对国内外电脑横机上位机软件不能具体反映横机织物密度调节系统的详细功能参数问题,设计一款电脑横机织物密度调节系统上位机应用软件。通过CAN总线通讯方式使上下位机进行数据交换,上位机可实现实时数据显示和传输,并监测调节机构工作状态,对调节机构各项参数进行配置,存储空间大。软件采用多线程设计,实现系统的多任务并行处理。应用结果表明,与传统的电脑横机上位机软件相比,该软件界面友好,操作简单,功能更具体,实时性强,实现了更加人性化的用户界面体验,能准确快速地控制下位机并反映运行状态。     

From salad to bowl: The role of sensory analysis in product experience research

Methods originally developed for the sensory evaluation of foods are increasingly being applied to other product categories, ranging from personal care products to car interiors and air conditioning units. Furthermore, because an increasing number of food products tend to be available in packages from which they can be consumed directly, the sensory properties of packages have become an integral part of consumers’ food experiences and require thorough investigation. In addition, food consumption in everyday life takes place within a physical, social, and cultural context. This asks for a reconsideration of the role of sensory analysis in the product development process. To seduce consumers in highly saturated markets, products should not only provide good quality and be appealing, but they should offer interesting and engaging experiences. Therefore, research on sensory evaluation needs to be linked to research on product aesthetics, product meaning, and product emotions. Capturing the entire consumer experience requires an integral approach, in which research approaches from various academic fields are combined and integrated. For this approach to succeed in industrial companies, many different departments will need to work together in close cooperation.     

食品理化实验室数据可靠性管理分析

数据可靠性成为了全球性的热门话题。近几年全球已有上百家企业因为FDA审查出数据管理问题而收到警告信,并停止出口产品,造成经济损失。对于食品理化分析实验室,保证数据可靠性是最基本的要求之一。然而由于食品多样性,基质复杂,分析仪器种类众多,样品处理繁多等原因,容易导致数据管理不当,无意或人为地造成数据不完整、不可信等问题。为保证数据可靠性,食品检验实验室可实行数据可靠性4层管理模型,包括基层的注重数据可靠性的集体文化和风气,一层的使用正确的分析仪器或系统,二层的正确的实验标准操作程序,及最后的正确分析正确的可报告结果。此4层管理模型有助于实验室更系统更明确地管理数据档案,可用于分析潜在问题点和控制关键点。此外,随着计算机系统的普及和不断更新换代,计算机系统验证成为了保证计算机系统安全性的重要一环,其能防止数据储存、转移和报告时的不正当行为。     

Potential applications for virtual and augmented reality technologies in sensory science

Sensory science has advanced significantly in the past decade and is quickly evolving to become a key tool for predicting food product success in the marketplace. Increasingly, sensory data techniques are moving towards more dynamic aspects of sensory perception, taking account of the various stages of user-product interactions. Recent technological advancements in virtual reality and augmented reality have unlocked the potential for new immersive and interactive systems which could be applied as powerful tools for capturing and deciphering the complexities of human sensory perception. This paper reviews recent advancements in virtual and augmented reality technologies and identifies and explores their potential application within the field of sensory science. The paper also considers the possible benefits for the food industry as well as key challenges posed for widespread adoption. The findings indicate that these technologies have the potential to alter the research landscape in sensory science by facilitating promising innovations in five principal areas: consumption context, biometrics, food structure and texture, sensory marketing and augmenting sensory perception. Although the advent of augmented and virtual reality in sensory science offers new exciting developments, the exploitation of these technologies is in its infancy and future research will understand how they can be fully integrated with food and human responses.Industrial relevanceThe need for sensory evaluation within the food industry is becoming increasingly complex as companies continuously compete for consumer product acceptance in today's highly innovative and global food environment. Recent technological developments in virtual and augmented reality offer the food industry new opportunities for generating more reliable insights into consumer sensory perceptions of food and beverages, contributing to the design and development of new products with optimised consumer benefits. These technologies also hold significant potential for improving the predictive validity of newly launched products within the marketplace.     

Wine Processing: A Critical Review of Physical,Chemical, and Sensory Implications of Innovative Vinification Procedures

Wine is one of the most popular alcoholic beverages in the world, although it is mainly consumed in European and South American countries. Several thousand years have passed since the product of grape fermentation was accidentally discovered. Over the last 100–150 years, winemaking has been completely revolutionized in terms of procedures and equipment. This work is aimed to give a comprehensive overview of the consolidated use of winemaking innovations that are still in the development stage or already applied to commercial products. Their effects on physical, chemical, and sensory characteristics of wines will also be discussed in comparison with the consolidated vinification procedures.     

Digital Skin: How Developments in Digital Imaging Techniques and Culture Are Informing the Design of Futuristic Surface and Fabrication Concepts

Abstract

In the last decade, technical advances in computer graphic (CG) texture mapping and surfacing processes have influenced broader cultural spheres and commercial practices. As emerging idioms from computer graphic imaging (CGI) sectors have become synonymous with related everyday terminology, the terms “skin,” “surface,” and “texture”—common parlance in real-world scenarios and prevalent in textile spheres—have come to intersect physical and digital meaning. Recent aspects of CGI development and use provide a particular framework for this article, which goes on to observe newly emerging textile and surface designers engaged in the creative development of digital skin and associated concepts. Imbued with science fiction, future scenarios, and advances in computer imaging software and hardware capability, these practitioners are hybridizing digital and material languages and challenging conventional approaches to design and fabrication processes. Digital media tools are instrumental in facilitating these practices. As design practitioners challenge perceived notions of textile, substrate, and skin through relatively newfound digital contexts, resulting propositions include high-tech interfaces for communication, surface embellishment, and guise. Also outlined is how such digital propositions are beginning to overlap emerging real and conceptual applications in wider industry and science realms, expanding the nature of and prospect for surface design. Resulting paradigms pertain to the virtual reinvention of skin as a conceptual material interface.     

Major technological advances and trends in cheese

Over the last 25 yr, cheese production in the United States has more than doubled with most of the increase due to production in the western states. Processing large volumes of milk into cheese has necessitated changes in vat size and design, reliance on computer software, and milk standardization, including use of membrane concentration of milk either at the cheese plant or on the farm. There has been increased interest in specialty cheeses including cheese made from sheep, goat, and organic milks. In addition, membrane processing of whey into various value-added components has become routine. Changes in cheese manufacturing protocols have resulted in a reduction of the manufacturing time and the necessity for consistent and reliable starter activity. Major advances in the genetics of microorganisms have not only resulted in widespread use of fermentation-produced chymosin but also in starter bacteria with improved resistance to bacteriophage infection. Genomics and proteomics have increased the likelihood of the development of nonstarter adjuncts with specific enzymatic activity. Indeed, the use of adjunct microorganisms to produce cheese with a unique flavor profile or to produce cheese with more consistent or better quality flavor has gained almost universal acceptance.     

康耐视DATAMAN条形码读码器提供行业最佳的性能表现

<正> 康耐视公司目前为其工业ID读卡器DataMan系列引进两种新款一维条形码读码器。DataMan 100 QL和DataMan 200QL固定式读码器提供行业最佳的一维条形码读取性能。新的读码器还具有其它优势,如日后应用需要更改,可简单地进行现场升级以添加二维条形码和QR Code读取功能。     

Aroma, touch and well-being: following the mind to wellness

Dear Readers
Sensorially exciting personal care products and regimens appear in the cosmetic arena more and more. The growing consumer delight in this area has sparked a whole new area of research over the last several years to investigate the relationship between aromas, touch, emotion, and general well-being. This symposium sponsored by Colgate-Palmolive brought together research leaders in the area and explored some of the latest findings on how specific sensory stimuli may enhance quality of life and the feeling of personal well-being. Colgate-Palmolive's leadership in personal care is reflected in the creation of this symposia, the panel of experts chosen, and the topics presented.
The International Journal of Cosmetic Science thanks the Colgate-Palmolive Company for its support of leading-edge scientific exchange in personal care and for publishing these abstracts.     

On the manipulation,and meaning(s), of color in food: A historical perspective

While there has long been public concern over the use of artificial/synthetic food colors, it should be remembered that food and drink products (e.g., red wine) have been purposefully colored for millennia. This narrative historical review highlights a number of reasons that food and drink have been colored, including to capture the shopper's visual attention through to signaling the likely taste/flavor. Over the course of the last century, there has, on occasion, also been interest in the playful, or sometimes even deliberately discombobulating, use of food coloring by modernist chefs and others. The coloring (or absence of color) of food and drink can, though, sometimes also take on more of a symbolic meaning, and, in a few cases, specific food colors may acquire a signature, or branded (i.e., semantic) association. That said, with food color being associated with so many different potential “meanings,” it is an open question as to which meaning the consumer will associate with any given instance of color in food, and what role context may play in their decision. Laboratory-based sensory science research may not necessarily successfully capture the full range of meanings that may be associated with food color in the mind of the consumer. Nevertheless, it seems likely that food color will continue to play an important role in dictating consumer behavior in the years to come, even though the visual appearance of food is increasingly being mediated via technological means, including virtual and augmented reality.