基于FCOS神经网络的制动主缸内槽缺陷检测方法

针对主缸内槽缺陷检测存在干扰因素复杂、检测精度低等难点,提出了一种基于全卷积单阶段神经网络(FCOS)的主缸内槽缺陷检测算法。利用特征融合金字塔网络进行特征提取并逐像素预测,得到缺陷种类,实现凹槽缺陷的自动检测。实验结果表明,FCOS网络对制动主缸内槽砂眼、划痕、振刀纹缺陷检测的平均精度均值分别为85.2％、87.5％、90.1％,精确度分别为0.98、0.89、0.95。实验结果与Mask R-CNN网络和Faster R-CNN网络的实验结果进行对比,FCOS网络具有更高的准确率,学习时长大幅度缩短,且满足实时检测要求。     

Nussbaum gain adaptive fuzzy control for switched nonlinear systems with predefined output and full time-varying states constraints

In this paper, the problem of adaptive fuzzy tracking control for a class of uncertain switched nonlinear systems with unknown control direction is studied. Aiming at the problem, an adaptive control scheme with Nussbaum gain technology is constructed by using the average dwell time (ADT) method and the backstepping method to overcome the unknown control direction, and time-varying asymmetric barrier Lyapunov functions (ABLFs) are adopted to ensure the full-state constraints satisfaction. The proposed control scheme guarantees that all closed-loop signals remain bounded under a class of switching signals with ADT, while the output tracking error converges to a small neighborhood of the zero. An important innovation of this design method is that the unknown control direction, asymmetric time-varying full state constraints, and predefined time-varying output requirements are simultaneously considered in uncertain switched nonlinear systems for the first time. We set a moment in advance, and make the systems comply with the constraint conditions before running the moment by the shift function nested in the first time-varying ABLF. Finally, a simulation example verifies the effectiveness of the proposed scheme.     

Advances of electronic nose and its application in fresh foods: A review

ABSTRACT

The science and technology aspects of electronic nose (E-nose) has been developed rapidly in last decade (2006–2016). This paper reviews of the publications that that cover the developments in science and technological aspects of electronic nose together with its application in fresh foods. The first part of this review covers the sensing and pattern recognition system (PR) of E-nose. The second part covers the application of E-nose in classification, flavor detection, and evaluation of spoilage in fresh foods area. With more new sensor materials to be found and more combination between E-nose and other analysis technologies, the usages of E-nose in fresh foods will have wider prospects.     

Volatile components and sensory properties of jujube wine as affected by material preprocessing

Fermented jujube wine, derived from the red jujube berry, has a unique flavor, a mild and sweet taste, and high nutritional value. Among diverse varieties of jujube, Bokjo and the native variety are the most frequently cultivated varieties in Korea. The present study aimed to determine the brewing properties of jujube and to compare the characteristics of fresh and dried fruits of the native and Bokjo varieties for optimal brewing conditions for jujube wine production. We investigated the physicochemical and sensory properties, and we compared the volatile compounds in jujube wine prepared using different methods, through solid-phase microextraction (SPME) GC/MS analysis. The physicochemical properties of jujube wine depended on the drying process rather than the cultivar or the presence of seeds. Sensory properties including aroma and sweetness, which have positive effects on jujube wines, were greater in the whole dried fruit group, while negative properties including grassy aroma, sourness, and bitter taste, were high in the fresh fruit group; these observations contrast their physicochemical properties, as analyzed using dried jujube with seeds. Significant differences were observed in volatile compounds among jujube wine samples. In particular, isoamyl octanoate, isoamyl decanoate, ethyl laurate, ethyl myristate, and 2-phenethyl acetate potentially contribute to the jujube-like flavor of dried jujube wine. These results could be useful as basic data for raw material processing for jujube wine production.     

Perceptual Gradient Similarity Deviation for Full Reference Image Quality Assessment

Perceptual image quality assessment (IQA) is one of the most indispensable yet challenging problems in image processing and computer vision. It is quite necessary to develop automatic and efficient approaches that can accurately predict perceptual image quality consistently with human subjective evaluation. To further improve the prediction accuracy for the distortion of color images, in this paper, we propose a novel effective and efficient IQA model, called perceptual gradient similarity deviation (PGSD). Based on the gradient magnitude similarity, we proposed a gradient direction selection method to automatically determine the pixel-wise perceptual gradient. The luminance and chrominance channels are both took into account to characterize the quality degradation caused by intensity and color distortions. Finally, a multi-scale strategy is utilized and pooled with different weights to incorporate image details at different resolutions. Experimental results on LIVE, CSIQ and TID2013 databases demonstrate the superior performances of the proposed algorithm     

农药对农产品营养和风味的影响

农药对防控农作物病虫草害、促进农产品高产贡献巨大,然而其大量使用常导致农产品农药残留、环境污染,同时还对农产品营养品质及风味造成影响,如改变农产品营养成分,导致农产品产生异味等变化等,应当引起重视。本文综述了农药对农产品营养物质及风味的影响及机制探究,以期为农产品安全及质量品质保障提供理论参考,为农药科学使用提供合理建议。开展农药对农产品营养品质及风味评价及作用机制研究,改善和提升农产品品质和营养水平,将是该领域未来研究的方向。     

顶空固相微萃取-气相色谱质谱法测定馥郁香型白酒中的挥发性香气成分

目的建立顶空固相微萃取-气相色谱质谱法(head space-solid phase microextraction,HS-SPME)测定白酒中风味物质的分析方法。方法以馥郁香型白酒为主要研究对象,采用固相微萃取和气相色谱-质谱联用法(gas chromatography-mass spectrometry,GC-MS)分析馥郁香型白酒中的风味成分,确定萃取头种类,利用正交试验对萃取时间、萃取温度、解析时间、解析温度进行优化。结果馥郁香型白酒风味物质的顶空固相微萃取-气相色谱质谱法最佳条件为:选用50/30μm DVB/CAR/PDMS Stableflex(grey)固相微萃取头,稀释倍数1:2(V:V),加入2 g氯化钠,萃取时间40 min、萃取温度为75℃、解析时间5 min、解析温度290℃。对馥郁香型白酒的风味物质分析得到74种成分,分别为酯类50种、醇类8种、酸类6种、酮类3种、酚类2种、醛类2种、含硫含氮化合物3种。方法相对标准偏差(relative standard deviation,RSD)为2.9%~15.7%。利用优化条件对酱香型、浓香型、清香型白酒进行分析,分别得到64种、52种和44种香气成分。有29种香气成分为馥郁香型白酒特有。馥郁香型白酒与酱香型、浓香型、清香型白酒香气成分在含量上不同,馥郁香型白酒中己酸乙酯、己酸己酯含量明显高于酱香型白酒、浓香型白酒和清香型白酒。结论本研究建立的方法快速、简单,可用于白酒风味物质的检测。     

5 种脱色剂对粗鱼油挥发性风味物质及脂肪酸组成的影响

为探究凹凸棒土、硅藻土、活性炭、沸石及活性白土5?种脱色剂对粗鱼油挥发性风味物质及脂肪酸组成的影响,采用气相色谱仪和顶空固相微萃取-气相色谱-质谱联用仪,对脱色鱼油的挥发性风味物质及脂肪酸的相对含量进行测定分析,并结合感觉阈值确定该鱼油主体风味成分。结果表明,赋予鱼油腥味、脂肪香味、蜡香等主要风味的壬醛、己醛、2-壬酮,其相对含量经脱色后有明显降低,风味改善效果显著。脱色后,鱼油的饱和脂肪酸相对含量呈下降趋势,而不饱和脂肪酸的相对含量则有增加趋势;酸价与过氧化值变化差异较大,而碘值及皂化值则无明显变化。凹凸棒土和活性白土脱色效果最佳,但脱腥效果较硅藻土、活性炭和沸石差。本研究结果对改善鱼油脱色工艺及脱色剂选择和不良风味等方面有一定理论指导意义。     

转盘补芯装置全熔透CO2气体保护焊工艺研究

为了解决钻机转盘补芯装置焊接难度高、生产效率低的问题,采用CO2气体保护焊方法,选择合理的焊接工艺参数,成功实现了钻机转盘补芯装置的全熔透焊接。结果表明,焊缝外观成形良好,质量可靠,经相关试验检测,各项性能完全满足标准要求。本次试验成功攻克了Q345D厚板全熔透焊接技术的瓶颈,较手工电弧焊大幅提高了生产效率,在工程生产中具有重要指导意义。     

日龄对盐水鹅挥发性风味成分和脂肪酸的影响

以不同日龄盐水鹅腿肉为原料,采用气相色谱-质谱联用仪(gas chromatography-mass spectrometer,GC-MS)对鹅腿样进行挥发性风味成分和脂肪酸检测。结果表明,随日龄增长,盐水鹅挥发性风味成分中醛类、酯类、酸类、酮类、苯类、醚类化合物相对含量上升,萜烯烃类和呋喃类化合物相对含量下降;不饱和脂肪酸、多不饱和脂肪酸、必需脂肪酸的相对含量和多不饱和脂肪酸/饱和脂肪酸值(Polyunsaturated fatty acids/Saturated fatty acids,P/S值)降低;日龄为150d盐水鹅挥发性风味成分和脂肪酸种类均最高。选择150d日龄扬州大白鹅能够同时保证盐水鹅的风味和营养。