Recent developments in spoken term detection: a survey

Spoken term detection (STD) provides an efficient means for content based indexing of speech. However, achieving high detection performance, faster speed, detecting ot-of-vocabulary (OOV) words and performing STD on low resource languages are some of the major research challenges. The paper provides a comprehensive survey of the important approaches in the area of STD and their addressing of the challenges mentioned above. The review provides a classification of these approaches, highlights their advantages and limitations and discusses their context of usage. It also performs an analysis of the various approaches in terms of detection accuracy, storage requirements and execution time. The paper summarizes various tools and speech corpora used in the different approaches. Finally it concludes with future research directions in this area.     

Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH‐Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef

Premature browning is a condition wherein ground beef exhibits a well‐done appearance before reaching the USDA recommended internal cooked meat temperature of 71.1 °C; however, the mechanism is unclear. The objectives of this study were: (1) to determine the effects of packaging and temperature on metmyoglobin reducing activity (MRA) of cooked ground beef patties and (2) to assess the effects of temperature and pH on thermal stability of NADH‐dependent reductase, lactate dehydrogenase (LDH), and oxymyoglobin (OxyMb) in‐vitro. Beef patties (lean: fat = 85:15) were packaged in high‐oxygen modified atmosphere (HiOX‐MAP) or vacuum (VP) and cooked to either 65 or 71 °C. Internal meat color and MRA of both raw and cooked patties were determined. Purified NADH‐dependent reductase and LDH were used to determine the effects of pH and temperature on enzyme activity. MRA of cooked patties was temperature and packaging dependent (P < 0.05). Vacuum packaged patties cooked to 71 °C had greater (P < 0.05) MRA than HiOX‐MAP counterparts. Thermal stability of OxyMb, NADH‐dependent reductase, and LDH were different and pH‐dependent. LDH was able to generate NADH at 84 °C; whereas NADH‐dependent reductase was least stable to heat. The results suggest that patties have MRA at cooking temperatures, which can influence cooked meat color.     

Effects of koji fermented phenolic compounds on the oxidative stability of fish miso

In the present study, Aspergillus oryzae-inoculated koji inhibited lipid oxidation in fermented fish paste rich in polyunsaturated fatty acids following a long fermentation period. The fermentation of koji by A. oryzae liberated several bioactive phenolic compounds, including kojic acid and ferulic acid, which were the most abundant. A linear correlation between several phenolic compounds and their bioactive properties, including their radical-scavenging activity, reducing power, metal-chelating activity, and ability to inhibit linoleic acid oxidation was observed. This suggested an important role of koji phenolics in the oxidative stability of fermented fish paste. The activities of different carbohydrate-cleaving enzymes, including α-amylase, cellulase, and β-glucosidase, were positively correlated with the liberation of several phenolic compounds through koji fermentation. Thus, the application of koji offers a novel strategy to enhance the oxidative stability of newly developed fermented fish miso. PRACTICAL APPLICATION: Application of traditional Japanese koji fermentation technique to develop an aroma enriched fish meat bases seasoning has been established. Aspergillus oryzae-inoculated koji releases several carbohydrate-cleaving enzymes, including α-amylase, cellulose, and β-glucosidase, which led to the liberation of several phenolic compounds during fermentation. Improvement of oxidative stability of the fermented fish meat paste by koji phenolics suggests a useful strategy to uplift the value of different trash fish meat-based seasoning through proper utilization of the present technique.     

米曲霉发酵大米中抗氧化物质对酪氨酸酶的抑制作用

本实验采用两种不同米曲霉菌种(Aspergillus soji,A.orgzae)在35℃和湿度>90%的条件下对大米进行固态发酵6 d,比较发酵大米在发酵过程中活性物质的金属螯合、多酚氧化酶抑制、氧自由基吸收能力及总酚含量的变化。A.orgzae发酵的大米在金属螯合、多酚氧化酶抑制和氧自由基吸收能力上优于A.soji,两者在总酚含量上没有较大差别,且在发酵第4 d时大米的上述四项活性都趋于稳定,故选取A.orgzae发酵4 d的大米探讨其所含活性物质对酪氨酸酶的抑制作用。采用Lineweaver-Burk双倒数法探讨A.orgzae发酵大米中活性物质对蘑菇酪氨酸酶催化L-多巴氧化的抑制作用并推测其抑制机理。同时,虾血淋巴和虾黑变的抑制实验也证明了米曲霉发酵大米对酪氨酸酶的有效抑制作用。     

Unsteady flow and heat transfer of a ferrofluid between two rotating,vertical moving and stretching disks

Unsteady flow and heat transfer of a magnetic fluid between two rotating disks is investigated. Both the disks are stretchable and the lower disk moves in the vertical direction. A new approach of similarity transformation is adopted to transform the equation of continuity, momentum, and the energy equation into ordinary nonlinear coupled differential equations. The numerical solution of the converted nonlinear differential equations is obtained using the finite element method. The effects of magnetization force, rotational viscosity, Prandtl number, and Eckert number on the velocity and temperature distributions are studied. The impact of stretching, movement, and rotation of the disk is also considered in this computational study. The skin friction coefficients and heat transfer rate on the lower disk for different physical parameters are calculated. Different types of motion of the disks and the magnetization force are crucial aspects in the stress distribution and heat transfer rate near the lower disk.     

An efficient FE model and Least Square Error method for accurate calculation of transverse shear stresses in composites and sandwich laminates

Accurate evaluation of transverse stresses in laminated composites and sandwich plates using 2D FE models involves cumbersome post-processing techniques. In this paper a simple and efficient method has been proposed for accurate evaluation of through-the-thickness distribution of transverse stresses in composites and sandwich laminates by using a displacement based C⁰ FE model (2D) derived from Refined Higher Order Shear Deformation Theory (RHSDT) and a Least Square Error (LSE) method. The C⁰ FE model satisfies the inter-laminar shear stress continuity conditions at the layer interfaces and zero transverse shear stress conditions at the top and bottom of the plate. In this model the first derivatives of transverse displacement have been treated as independent variables to circumvent the problem of C¹ continuity associated with the above plate theory (RHSDT). The LSE method is applied to the 3D equilibrium equations of the plate problem at the post-processing stage, after in-plane stresses are calculated by using the above FE model based on RHSDT. Thus the proposed method is quite simple and elegant compared to the usual method of integrating the 3D equilibrium equations at the post-processing stage for calculation of transverse stresses in a composite laminate. In the proposed method, the first two equations of equilibrium are utilized to compute the transverse shear stress variation through the thickness of a laminated plate whereas the third equation of equilibrium gives the normal stress variation. Accuracy of the proposed method is demonstrated in the numerical examples through comparison of the present results with those obtained from different models based on higher order shear deformation theory (HSDT) and 3D elasticity solutions.