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1.
In actual engineering scenarios, limited fault data leads to insufficient model training and over-fitting, which negatively affects the diagnostic performance of intelligent diagnostic models. To solve the problem, this paper proposes a variational information constrained generative adversarial network (VICGAN) for effective machine fault diagnosis. Firstly, by incorporating the encoder into the discriminator to map the deep features, an improved generative adversarial network with stronger data synthesis capability is established. Secondly, to promote the stable training of the model and guarantee better convergence, a variational information constraint technique is utilized, which constrains the input signals and deep features of the discriminator using the information bottleneck method. In addition, a representation matching module is added to impose restrictions on the generator, avoiding the mode collapse problem and boosting the sample diversity. Two rolling bearing datasets are utilized to verify the effectiveness and stability of the presented network, which demonstrates that the presented network has an admirable ability in processing fault diagnosis with few samples, and performs better than state-of-the-art approaches. 相似文献
2.
This paper introduces the potential feasibility that ELID (electrolytic in-process dressing) grinding replaces superfinishing in bearing manufacturing, but ELID grinding will bring new challenges. Different regions present distinguish surface profile due to the non-uniform contact in ELID groove grinding. However, few reports explaining the non-uniform contact are available. This article explores the mechanisms of the non-uniform contact during ELID groove grinding. Experiments on the non-uniform contact between bearing raceway and grinding wheel have been carried out under different conditions. The results show that non-uniform contact exists in ELID groove grinding process and it exerts influence on the profile of the raceway surface. Non-uniform contact influences the Rsk and Rku value all the time, but it influences the Ra value occasionally. Improvement strategies of eliminating the non-uniform contact are also discussed based on the experimental study. 相似文献
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Ramesh Shruthy Stephen Jancy Radhakrishnan Preetha 《International Journal of Food Science & Technology》2021,56(8):3991-3999
In this study, the cellulose nanoparticles (CNP) isolated from potato peel were used for reinforcement of polyvinyl alcohol (PVA)-based active packaging film. The above film was used to pack the raw prawns (Penaeus monodon) at −20 °C, and the colour change, protein content, TVB-N, TMA and microbial analysis were done at regular interval for prawns stored in CNP-PVA active packaging film. A significant difference was observed in the quality of prawns stored in potato CNP-PVA film compared with prawns packed and stored in polyethylene film. The newly designed active packaging with CNP and fennel seed oil enhanced the shelf life of prawns up to two months for both HOSO (head on shell on) prawn and PD (peeled and deveined) prawn. Hence, the study recommends the potato peel CNP-PVA film with fennel seed oil as better choice to extend the shelf life of the prawns during storage compared with polyethylene packaging. 相似文献
4.
Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage 下载免费PDF全文
Chitsiri Rachtanapun Juthamas Tantala Phatthranit Klinmalai Savitree Ratanasumawong 《International Journal of Food Science & Technology》2015,50(11):2419-2426
Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality. 相似文献
5.
Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products 下载免费PDF全文
Alexandros Ch. Stratakos Anastasios Koidis 《International Journal of Food Science & Technology》2015,50(6):1283-1302
Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products. 相似文献
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文中对万家寨引黄工程北干线1号隧洞Ⅳ标使用的155—274型TBM主轴承总成各部件组装过程及其相应的技术要求进行了概要的描述,目的是进一步熟悉155—274型TBM主轴承总成的各个部件并加深对主轴承工作原理的理解。 相似文献
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