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91.
Zhao Chao-Yue Jia Rui-Sheng Liu Qing-Ming Liu Xiao-Ying Sun Hong-Mei Zhang Xing-Li 《Multimedia Tools and Applications》2021,80(1):263-277
Multimedia Tools and Applications - To address the problems of insufficient detail extraction and long training time in the super-resolution reconstruction of chest X-ray images, a method of chest... 相似文献
92.
Jialin Sun Jun Zhao Xiuying Ni Feng Gong Zuoli Li 《Journal of the European Ceramic Society》2018,38(9):3096-3103
This work investigates the critical roles of two-step sintering (TSS) and laminated structure on the sintering behavior and mechanical properties of functionally graded WC-TiC-Al2O3 nanostructured composite materials doped with Cr3C2/VC. Results show that excellent mechanical properties are achieved for tailored TSS conditions with a hardness of 27.91?±?2.3?GPa and a flexural strength of 1423.3?±?23.5?MPa. The desirable mechanical properties are attributed to the suppressed grain growth without densification deterioration. TSS is more effective in facilitating the favorable dispersion of secondary phase toughening nano-particulates in a WC matrix than conventional sintering (CS). Cr3C2/VC dopant plays an important role in maximizing and shifting the temperature range of the kinetic window for WC-Al2O3 composites. Al2O3 crack deflection, transgranular Al2O3, microcracking, WC crack bridging and plate-like WC crack deflection are the major toughening mechanisms. Residual surface compressive stress induced by the graded structure is also an appreciated contribution to the improvement of mechanical properties. 相似文献
93.
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
94.
Baizhan Li Chenqiu Du Hong Liu Wei Yu Jie Zheng Meilan Tan Zhenxing Jin Wenjie Li Jing Wu Lu Chen Runming Yao 《Indoor air》2019,29(2):308-319
The extensive research interests in environmental temperature can be linked to human productivity / performance as well as comfort and health; while the mechanisms of physiological indices responding to temperature variations remain incompletely understood. This study adopted a physiological sensory nerve conduction velocity (SCV) as a temperature‐sensitive biomarker to explore the thermoregulatory mechanisms of human responding to annual temperatures. The measurements of subjects’ SCV (over 600 samples) were conducted in a naturally ventilated environment over all four seasons. The results showed a positive correlation between SCV and annual temperatures and a Boltzmann model was adopted to depict the S‐shaped trend of SCV with operative temperatures from 5°C to 40°C. The SCV increased linearly with operative temperatures from 14.28°C to 20.5°C and responded sensitively for 10.19°C‐24.59°C, while tended to be stable beyond that. The subjects’ thermal sensations were linearly related to SCV, elaborating the relation between human physiological regulations and subjective thermal perception variations. The findings reveal the body SCV regulatory characteristics in different operative temperature intervals, thereby giving a deeper insight into human autonomic thermoregulation and benefiting for built environment designs, meantime minimizing the temperature‐invoked risks to human health and well‐being. 相似文献
95.
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Neural Processing Letters - The beta processes (BP) is a powerful nonparametric tool in feature learning, which is often used as the prior of Bernoulli process for choosing features from a feature... 相似文献
97.
M1080B无心外圆磨床砂轮及导轮宽度较窄,磨削轴承套圈外圆时,磨削效率低,托板架调整较为繁琐、皮带打滑、磨损较为严重。针对上述问题,提出了相应的解决办法,提高了磨削效率。 相似文献
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