基于二次反锐化掩模的多特征侧扫 声纳成像海底底质分类

提出了一种二次反锐化掩模算子(QUM),用于从图像中提取等比重的边缘和细节信息.把图像的平均边缘细节量(QUM )、平均纹理能量(TEM )和标准差(σ)相结合,构成本文的三维特征矢量(QUM ,TEM ,σ),用于对侧扫声纳海底图像进行底质分类.利用该特征矢量(QUM ,TEM ,σ)对泥、沙、石三种类型海底的150幅侧扫声纳图像进行分类实验,获得了最高96.7%、最低90.7%的识别率,而利用常用的灰阶共生矩阵方法的分类识别率为87.3%,表明本文方法能较好地用于海底底质分类.     

一种基于混合变换的分层图像表示与编码

提出一种基于混合变换的分层图像编码算法，它将原始图像划分成包含不同结构特征的图像平面，如平滑边缘层和纹理层等等，然后采用不同的压缩算法对不同的图像层进行编码，从而达到对整幅图像最优编码的目的。本文实际上给出了一种新的编码框架，在这个框架内综合了不同的信号变换方式，将它们有机结合起来能够提供一种有效的图像表示方式。实验结果表明，与采用单一小波图像编码算法相比，本文算法能够获得更好的图像恢复质量。     

水热法制备的BaTiO3微晶粒的特性

本文报道了对水热法制备的ＢａＴｉＯ３纳米微粒性质和缺陷研究的结果．水热法制备的ＢａＴｉＯ３纳米微粒形貌和线度可通过改变前驱物形式和反应条件加以适度调控．在一定的条件下，水热法得到的是在常温下能稳定存在的立方相ＢａＴｉＯ３晶粒．这种“反常”结晶学特性是由于晶粒里含有一定量的Ｏ－Ｈ缺陷和钡离子空位缺陷所造成的．选择适宜的反应条件（如提高反应前驱物钡钛摩尔比等）或采用一定的处理手段（如热处理等），减少或消除这类缺陷，即可消除此“反常”结晶学特性．     

热解碳织构的研究进展

对热解碳织构的类型、沉积机理以及与工艺参数的关系等研究情况进行了简要综述。     

Grinding-Induced Texture in Ferroelastic Tetragonal Zirconia

Ceria- and yttria-doped tetragonal polycrystalline zirconia ceramics were ground at temperatures as high as 1100°C. X-ray diffraction revealed that the intensity ratio I ₍₀₀₂₎/ I ₍₂₀₀₎ increased (to as high as ∼4.5) compared with that from the as-sintered surfaces (∼0.55). The enhancement in I ₍₀₀₂₎/ I ₍₂₀₀₎ at temperatures well above the m → t transition temperature shows that it is not related to transformation, reversible or otherwise, but can be explained by ferroelastic domain switching.     

The effect of par‐baking and frozen storage time on the quality of cup cake

The effects of frozen storage and initial baking time of par‐baked cake on baking loss, volume, moisture, colour and textural properties of cake obtained after thawing and rebaking were investigated. Cakes, par‐baked at 175 °C for 15, 20 and 25 min, were stored at ?18 °C for 3, 6 and 9 months. After storage, par‐baked cakes were thawed and rebaked at 175 °C for 10, 15 and 20 min. Baking loss, moisture content, L and +b colour values, firmness, gumminess and chewiness of the resulting full‐baked cakes were significantly affected by both par‐baking and frozen storage time, while specific volume, cohesiveness, springiness and resilience values were significantly affected by frozen storage time. The increase in the time of frozen storage of the par‐baked cake leads to a decrease in the quality of the rebaked cake, namely an increase of baking loss and cake crumb firmness, and a loss in the moisture content and specific volume. Moisture of cake crumb, L and +b colour values, firmness, gumminess and chewiness significantly increased as the par‐baking time increased. However, regarding baking loss, specific volume, moisture content and textural properties, 3‐month intermediate storage at ?18 °C and 20‐min initial baking time gave the best result among the cakes produced by using the two‐step baking procedure.     

Textural and Microstructural Changes in Frozen Stored Sardine Mince Gels

The freezing of sardine mince gels produced slight alterations in texture, microstructure and degree of chemical aggregation of proteins, irrespective of freezing temperature (– 18°C or – 40°C). The most noticeable changes took place during frozen storage 3 mo, particularly in gels frozen at – 18°C which were strongly affected by storage temperature (– 12°C or – 18°C), unlike those frozen at – 40°C. Better gel integrity was found in those frozen at – 40°C, where cavities were more numerous, but smaller and more evenly distributed than in gels frozen at – 18°C.     

冷轧润滑剂对高纯铝箔再结晶立方织构的影响

采用ODF分析法(晶体取向分布函数法)及SEM—EBSD(背散射电子衍射)技术研究和分析了不同冷轧润滑剂下高纯铝再结晶立方织构的形成和发展，结果表明，采用机油和煤油作润滑剂冷轧高纯铝箔时，退火后再结晶织构都是由很强的Cube织构以及弱的R织构组成，但煤油润滑比机油润滑冷轧样品退火后获得强得多的立方织构。再结晶立方织构的形成和发展受冷轧形变织构及显微组织结构不均匀性的影响。煤油润滑时样品中产生了大量的不均匀变形组织——剪切带，带中存在大量的立方取向结构，它们提供了形核条件，强化了再结晶立方织构；而机油润滑时冷轧样品变形比较均匀，很难观察到剪切带组织，也很难发现有立方取向结构，说明形变轧制织构和剪切带中的立方取向结构直接影响并控制着再结晶立方织构的形成和发展。     

煤对焦炭气化反应过程中微观结构的影响

利用焦炭及煤焦混合物在固定床气化炉中与二氧化碳进行气化反应，用BY-4型全自动显微光度计测定焦炭气孔结构参数和光学组织，探讨无烟煤在焦炭气化反应过程中微观结构的影响。结果表明，加入无烟煤，气化过程中焦炭气孔结构受到保护，在高温、气化历时长、焦炭反应性高的情况下，保护效果明显；无烟煤对焦炭的各向同性结构保护作用显著，各向异性单元越大，受到的保护作用越小。