Architecture of Intra Prediction for High Efficiency Video Coding

This paper explains intra prediction method for High Efficiency Video Coding(HEVC).Intra prediction removes correlation of adjacent samples in spatial domain.Intra predictor requires reference images which are stored in external memory.Memory access is required frequently in process of intra prediction.The proposed architecture can reduce external memory access by optimized internal buffer.     

Creep and tensile properties of press molding joined GMT-sheets

GMT-sheet is used in automobile bumper with high rigidity and strength, and its joining strength is influenced by lap length, one of the joined molding conditions. Fracture strength was calculated by dividing fracture load with cross-sectional area. Total five repeated measurements were made to obtain the average value. Tensile test was conducted at room temperature for 10 specimens. In addition, the effect of compression ratio on creep and tensile performance during lap joined molding was discussed. With increasing lap length, the lap joining efficiency of GMT-sheet was increased. However, higher compression ratio reduced the joining efficiency. Creep test on GMT-sheet showed abrupt fracture without tertiary creep. This can be explained by the weak thermal resistance of the resin. If GMT-sheet was exposed to high temperature for a long time, it was easily failed by external force.     

Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening

The aim of this study was to establish adequate conditions for heat-shocking cells of lactobacilli, to sufficiently suppress lactic acid production without damaging the proteolytic enzyme system important for cheese maturation. Three temperatures, 65, 67 and 70°C were tested, for 22 sec. The best combination for maximum retardation of lactic acid production and minimum damage to the proteolytic system was obtained by treating cells at 67°C for 22 sec. Following such treatment, lactic acid production was retarded by 24 hr, while the proteolytic enzyme system remained scarcely unchanged.     

Environmental Scanning Electron Microscopy Evaluation of Tortilla Chip Microstructure During Deep-Fat Frying

When the baked chip was immersed in the fryer, oil immediately coated and clung to the surface and began to move into the chip. As heat built up within the chip, the moisture turned to steam and exited the chip leaving behind a sponge-like network of tunnels which became filled with oil. The transformations occurred within 20 sec. As frying time increased, (1) starch granules with strong birefringence remained on the surface of the chip, (2) starch granules lost birefringence within the chip, and (3) the interior of the chip became smooth and plastic in appearance as protein, starch and lipids interacted to form a continuous phase that hardened upon dehydration.     

An efficient stress intensity factor solution scheme for corner cracks at holes under bivariant stressing

This paper summarizes the development of an efficient stress intensity factor (SIF) solution scheme applicable to a corner crack (CC) in a rectangular section subjected to arbitrary stressing on the crack plane. A general bivariant weight function (WF) formulation developed previously for a CC in a plate was extended to address a CC at a hole. Two supplemental algorithms were developed to achieve a substantial reduction in the computational time necessary for practical application. The new SIF solution scheme was validated by comparison with more than 180 three‐dimensional (3D) boundary element (BE) solutions.     

EXPERIMENTAL STUDY OF VENTILATED SUPERCAVITIES WITH A DYNAMIC PITCHING MODEL

An investigation of the ventilated supercavitation for a supercavitating vehicle pitching up and down in the supercavity was carded out in a high-speed water tunnel. The emphasis is laid on the understanding of the interaction of the vehicle aft body with the cavity boundary. The flow characteristics were measured and the stability of supercaviting flow with different pitching frequencies and amplitudes was analyzed. In particular, the objectives of this study are to understand the effect of the impact upon the cavity distortion, and to quantify the impact process by investigating the evolution of the pressure inside the cavity and then the loads on the vehicle during the pitching motion. It is also shown that the evolution of the pressure detected in different,as inside the supercavity, is coherent and uniform during the periods of the pitching motion. This study is of direct relevance to reliable and accurate prediction of hydrodynamic loads associated with the slamming and impact on supercavitating vehicles.     

Thiamin Content of Freshly Prepared and Leftover Italian Spaghetti Served in a University Cafeteria Foodservice

This study was undertaken to determine the effect of preparation and service, particularly reheating methods, on the thiamin content of freshly prepared and leftover Italian spaghetti in a university cafeteria foodservice. The processes studied include hot steam-table holding, 4 wk of frozen storage, and reheating by microwave and conventional ovens. No significant losses occurred in thiamin content of the Italian spaghetti after hot-holding, freezing, microwave or conventional reheating. Thus it can be concluded that the thiamin losses of Italian spaghetti prepared and served in cafeteria-style foodservices are not significant.     

Carotenoid loss in dried red pepper products

The carotenoid loss in dried red peppers, whole, and as coarse and fine powders, with and without seeds, was studied under various water activities, storage temperatures, and packaging atmospheres. Carotenoid loss of red pepper is affected by water activity, package atmosphere, storage temperature, and treatment of pepper. Nitrogen flushing or high water activity can increase carotenoid retention. To maintain good colour quality, both high carotenoid retention and low browning, red peppers should be stored in the form of coarse powder with seeds, at water activity below 0.3, and in a nitrogen atmosphere.     

Formation of a silicate layer between lead oxide and a silicon-wafer surface during heat treatment

PbO thin films were deposited on a silicon substrate by plasma-enhanced chemical vapour deposition (PECVD) using Pb(C₂H₅)₄ and oxygen at 250°C. The interdiffusion reaction phenomena between the PbO thin film and the silicon substrate during heat treatments were investigated in a horizontal furnace in the temperature range between 350 and 650°C under a nitrogen ambient for 1 h. The PECVD PbO film deposited on the silicon substrate at 250°C, was amorphous and contained carbon-related contaminants which could almost be removed by heat treatment at 350°C. The PbO on the silicon substrate initially participated in the interdiffusion reaction in the temperature range between 400 and 450°C. This produced a silicate layer containing lead components. The lead content in the film varied with the depth of film and heat-treatment temperature. Metallic lead was observed as a cluster in the specimen heated at 550°C. This cluster was produced by the agglomeration of metallic lead originating from PbO decomposition. The oxygen source for silicate formation was not ambient oxygen coming from the decomposition of Pb–O bonding. The metallic lead clusters dissolved as weakly bound metallic lead or as an unbound nanosized metal particle in the silicate layer at 650°C. This revised version was published online in November 2006 with corrections to the Cover Date.