Image classification based on convolutional neural networks with cross-level strategy

Multimedia Tools and Applications - In the past few years, convolutional neural networks (CNNs) have exhibited great potential in the field of image classification. In this paper, we present a...     

Computations of Optimal Transport Distance with Fisher Information Regularization

We propose a fast algorithm to approximate the optimal transport distance. The main idea is to add a Fisher information regularization into the dynamical setting of the problem, originated by Benamou and Brenier. The regularized problem is shown to be smooth and strictly convex, thus many classical fast algorithms are available. In this paper, we adopt Newton’s method, which converges to the minimizer with a quadratic rate. Several numerical examples are provided.     

团体标准《电子皮带秤在线期间核查技术规范》的研究与制定

本文介绍了团体标准《电子皮带秤在线期间核查技术规范》研究与制定的背景、过程、内容及意义,本标准是依据国家标准,利用主、副秤在"相等时间间隔内单位长度载荷的两次积分的比较"以及双砝码叠加"模拟单位长度恒定载荷的效果"的方法,规定了电子皮带秤的计量要求、在线期间核查的要求、方法和结果处理,制定原则遵循规范性、可操作性和适用性,具有系统性、实用性和通用性特点,能够为相关技术人员科学化、规范化、标准化的开展电子皮带秤的期间核查提供指导和依据。     

MEMS based energy harvesting for the Internet of Things: a survey

Microsystem Technologies - The Internet of Things (IoT) can manage a large number of smart wireless devices and form a networking infrastructure connected to the Internet. Traditional batteries in...     

控制设备和线间连接案例分析与预控措施研讨

发电厂控制系统部件连接与电缆接线松动导致的接触不良,引起机组参数与控制异常现象时有发生,影响了机组的安全运行.本文通过连接故障案例的分析与处理,结合DL/T261规程要求,提出避免控制设备部件和线间连接故障发生的预控措施建议.     

Bioactive components,ABTS radical scavenging capacity and physical stability of orange,yellow and purple sweet potato (Ipomoea batatas) powder processed by convection‐ or vacuum‐drying methods

This study aims to investigate the antioxidant properties and physical stability of convection‐ or vacuum‐dried orange, yellow and purple sweet potato (Ipomoea batatas) powder upon room temperature storage at different relative humidity (RH) of 33%, 43%, 54% and 75% for 25 days. Both convection and vacuum‐dried samples had lower total phenolic content (TPC), anthocyanin content and antioxidant activity compared to the fresh samples. Vacuum‐dried powder retained higher antioxidant activity than convection‐dried powder. Storage of the powder at high RH of 75% resulted in apparent clump formation, which was likely attributed to the decrease of glass transition temperature (T_g). In general, purple sweet potato powder contained the highest TPC (255.0 mg GAE 100 g DW^?1) and antioxidant activity (1924.0 μmol TEAC 100 g DW^?1), while orange powder had the highest beta‐carotene content (127.2 mg 100 g DW^?1). Vacuum‐dried sweet potato powder, which has relatively higher antioxidant activity, could be a potential functional ingredient or natural colourant for the food industry.     

Effects of hydrogen addition on the high temperature deformation behavior of TC21 titanium alloy

The true stress-strain curves of TC21 titanium alloy charged with up to 0.7 wt.% hydrogen were obtained by the isothermal hot compression tests which were carried out on an Instron 5500 machine at 1023 to 1223 K and 0.001 to 0.1 s⁻¹. The dependence of the steady state flow stress on hydrogen content was determined. The results showed that with the increase of hydrogen content flow stress decreased at lower hydrogen content and then increased at higher hydrogen content. Suitable hydrogen addition can significantly decrease the flow stress and improve the hot workability of TC21 titanium alloy. The flow stress behaviors and the dependence of hydrogen content on flow stress were clarified by microstructural observation. The optimum hydrogen content at different deformation temperature was determined.     

Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel

Pomegranate peel powders were prepared by superfine grinding, whose effects were investigated on the composition, functional and antioxidant properties of the pomegranate peel products. Fluidised bed jet milling technology was used to process superfine pomegranate peel powder. The physical–chemical properties of coarse powder A (D50 = 413.4 μm) and B (D50 = 197.1 μm), fine powder C (D50 = 142.6 μm) and D (D50 = 41.2 μm), superfine powder E (D50 = 7.68 μm) and raw material powder (RMP) (D50 = 352.2 μm) were investigated in this study. SEM images revealed the shape and surface morphology of six pomegranate peel powders. The physical determinations showed that the smaller the powder particle size was, the greater the surface area (from 0.214 to 1.597 m² g^?1) and bulk density (from 0.653 to 0.751 g mL^?1) were, the smaller the angles of repose (from 51.69° to 38.74°) and slide (from 48.32° to 34.18°) were. The water holding capacity (WHC), water‐solubility index (WSI), polyphenols and flavonoids release were significantly improved as the size of pomegranate peel particle decreased. The results of FTIR and UV indicated that grinding process would not influence chemical composition of pomegranate peel. Vitamin C (VC) and butylated hydroxytoluene (BHT) were used in DPPH scavenging activity determination, and DPPH scavenging activity was A < RMP < BHT < B < C < D < E < VC.