A Reduced Reachability Tree for a Class of Unbounded Petri Nets

As a powerful analysis tool of Petri nets, reachability trees are fundamental for systematically investigating many characteristics such as boundedness, liveness and reversibility. This work proposes a method to generate a reachability tree, called ωRT for short, for a class of unbounded generalized nets called ω-independent nets based on new modified reachability trees (NMRTs). ωRT can effectively decrease the number of nodes by removing duplicate and ω-duplicate nodes in the tree, and verify properties such as reachability, liveness and deadlocks. Two examples are provided to show its superiority over NMRTs in terms of tree size.      

Key exchange process of PIM-SM-based for Multiple Group Communication in P2P

Peer-to-Peer Networking and Applications - Recently, as the P2P service environment repeats evolution, its usage in mobile is rapidly increasing. Applications are being developed in various mobile...     

Decoder side information generation techniques in Wyner-Ziv video coding: a review

Multimedia Tools and Applications - In Wyner-Ziv (WZ) video coding, decoder side information (SI) takes a key role in a WZ video codec among other building blocks. In this paper, we review the...     

Microwave drying performance of lignite with the assistance of biomass-derived char

Microwave lignite drying with assistance of biomass-derived char was addressed and effect of bio-char on drying rate and energy consumption was investigated in this work. Effective diffusion coefficient and activation energy for the drying process were also analyzed. The results indicated the drying process was largely dependent on the variation of sample temperature. Bio-char originated from pine wood was most favorable for lignite drying, considering its better promoting effect and advanced security. There existed an optimal bio-char addition ratio for drying process at different power. The corresponding optimal ratio was 10% at 231?W and 15% at 385?W, at which the biggest drying rate and the least energy consumption were reached. It was compared lignite drying initiated at 385?W was better for energy conservation. Effective diffusivity was improved and activation energy was simultaneously reduced, with the addition of bio-char. The minimum activation energy was 15.54?W?·?g^?1, which was gained at bio-char addition ratio of 10%. The results revealed the effect of bio-char on depressing activation energy could rival that of metal-based additives. The drying process with assistance of microwave and bio-char could present technical and economical benefits on lignite upgrading.     

Multi-objective optimization of a permanent magnet synchronous motor based on an automated design and analysis procedure

Microsystem Technologies - Since traction motors for electric vehicles require a variety of features to be used simultaneously, research on the design optimization of permanent magnet synchronous...     

Bioactive compounds and antioxidant activities of the Korean lotus leaf (Nelumbo nucifera) condiment: volatile and nonvolatile metabolite profiling during fermentation

Recent studies have shown that lotus (Nelumbo nucifera) leaf has various pharmacological effects. However, there have been no scientific investigations into these leaves as a fermented crude liquid. This study compared the in vitro antioxidant capacity of lotus leaf‐fermented broth (LLFB) with that of 57° Brix sugar broth (SB) as a control over a period of 6 months based on 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity, ferric ion reducing power, superoxide dismutase‐like activity, tyrosinase inhibition and nitrite scavenging activity. The dominant species during fermentation process were Leuconostoc lactis and Saccharomyces cerevisiae for LLFB. A total of thirty‐six metabolites such as alkaloids, fatty acids, organic acids, phenolics, sugar and sugar derivatives, ethyl esters and monoterpenoids differed between SB and LLFB using gas chromatography–mass spectrometry. Meanwhile, nine volatile compounds in LLFB contributed pleasant, slightly sweetish and fruity odour of condiment and sensory evaluation score of 4.06 ± 1.52 in the proportion of 1:9 LLFB/water.