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191.
Choi HyungSeok Kim ChanHyung Choi Hyuk Lee JaeHwan 《Food science and biotechnology》2021,30(11):1435-1443
Food Science and Biotechnology - Buah merah oil and red palm oil are red colored and unrefined edible oils. Because of this color characteristic, measuring acid value by titration method can be... 相似文献
192.
以用户为中心的可见光通信协作传输是近年来出现的新架构,这导致虚拟小区之间出现重叠。为避免导频污染问题,每个虚拟小区中的光接入点(AP)或者虚拟小区中选择相同AP的用户发送的训练序列应该是正交的。针对可见光通信中以用户为中心的协作网络,研究训练资源的正交分配问题,提出了一种新的导频分配算法,联合导频分配和用户选择问题,以期最大限度地增加虚拟小区内可被接入的用户数。分析和仿真结果表明,该导频分配方案可以有效改善导频污染问题,提高训练资源利用率,并且相比已有的导频分配方案,性能有所改进。 相似文献
193.
Highly accurate real‐time localization is of fundamental importance for the safety and efficiency of planetary rovers exploring the surface of Mars. Mars rover operations rely on vision‐based systems to avoid hazards as well as plan safe routes. However, vision‐based systems operate on the assumption that sufficient visual texture is visible in the scene. This poses a challenge for vision‐based navigation on Mars where regions lacking visual texture are prevalent. To overcome this, we make use of the ability of the rover to actively steer the visual sensor to improve fault tolerance and maximize the perception performance. This paper answers the question of where and when to look by presenting a method for predicting the sensor trajectory that maximizes the localization performance of the rover. This is accomplished by an online assessment of possible trajectories using synthetic, future camera views created from previous observations of the scene. The proposed trajectories are quantified and chosen based on the expected localization performance. In this study, we validate the proposed method in field experiments at the Jet Propulsion Laboratory (JPL) Mars Yard. Furthermore, multiple performance metrics are identified and evaluated for reducing the overall runtime of the algorithm. We show how actively steering the perception system increases the localization accuracy compared with traditional fixed‐sensor configurations. 相似文献
194.
195.
A novel bio‐based phthalonitrile resin derived from catechin: synthesis and comparison of curing behavior with petroleum‐based counterpart
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Yu Qi Zhihuan Weng Jinyan Wang Shouhai Zhang Lishuai Zong Cheng Liu Xigao Jian 《Polymer International》2018,67(3):322-329
The development of bio‐based thermosetting resins with good thermal stability can potentially afford sustainable polymers as replacements for petroleum‐based polymers. We report a practical route to a novel catechin‐based phthalonitrile resin precursor (CA‐Ph), which contains free phenolic hydroxyl groups that result in ‘self‐curing’ at elevated temperatures to afford a thermostable polymer. Comparison of the performance of this CA‐Ph resin with that of a conventional petroleum‐based bisphenol A phthalonitrile resin (BPA‐Ph; containing 5 wt% of the curing agent 4,4′‐diaminodiphenylsulfone) revealed that CA‐Ph exhibits a lower melting point and curing temperature. Cured CA‐Ph resin retains 95% of its weight at 520 °C under a nitrogen atmosphere, which compares favorably with results obtained for BPA‐Ph resin that retains 95% of its weight at a lower temperature of 484 °C. Kinetic results indicated that the curing reactions of both CA‐Ph and BPA‐Ph systems follow an autocatalytic mechanism. These results suggest that catechin is a useful bio‐based feedstock for the preparation of self‐curing and thermally stable phthalonitrile resins for advanced technological applications. © 2017 Society of Chemical Industry 相似文献
196.
Sukharev S. V. Zabolotskii A. V. Kotrovskii P. V. Turchin M. Yu. 《Refractories and Industrial Ceramics》2020,60(6):539-542
Refractories and Industrial Ceramics - We study the problem of evaluation of the influence of design of the metal receiver of a large-capacity tundish of slab continuous-casting machine on the... 相似文献
197.
Fominski V. Yu. Nevolin V. N. Fominski D. V. Romanov R. I. Gritskevich M. D. 《Technical Physics Letters》2020,46(1):83-86
Technical Physics Letters - We present the results of a comparative investigation of the friction and wear characteristics of MoSx and MoSex coatings in an oxidizing medium (argon–air... 相似文献
198.
Kovchavtsev A. P. Aksenov M. S. Nastov’yak A. E. Valisheva N. A. Gorshkov D. V. Sidorov G. Yu. Dmitriev D. V. 《Technical Physics Letters》2020,46(5):469-472
Technical Physics Letters - The C–V characteristics of Au/Al2O3/In0.52Al0.48As and Au/SiO2/In0.52Al0.48As metal–insulator–semiconductor structures have been studied. It has been... 相似文献
199.
200.
Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents
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A. Półtorak J. Wyrwisz M. Moczkowska M. Marcinkowska‐Lesiak A. Stelmasiak U. Ulanicka M. Zalewska A. Wierzbicka Da‐Wen Sun 《International Journal of Food Science & Technology》2015,50(4):999-1008
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. 相似文献