基于DWT的数字音频水印技术研究

提出了一种基于小波变换的多分辨率数字水印隐藏与检测新算法,算法的优点在于其算法简单。利用小波变换的快速、简单和多分辨率特点,将水印信号隐藏在第1、2、3级的详细分量(细节信号)中保证了水印的稳健性,具有很强的抵御各种信号处理变换的能力,适用于数字语音等信号的版权保护。最后给出了计算机仿真实验结果,证明了本算法的有效性。     

CAD系统中产品设计三维实体建模方法的研究

三维建模是应用CAD系统进行产品设计的重要步骤。现在市场上已有不少的CAD系统，但是不同系统中的三维建模方法却是基本相同的。在这些三维建模的方法中，往往对用户施加了许多的限制，使得用户无法建立复杂的三维实体。笔者提出了一种新的三维建模方法－折叠法，应用这种方法的概念和原理，可以开发出先进的三维建模CAD系统。折叠二维平面图形构成三维实体是作者提出的一种新概念。     

The complexity of some reachability problems for a system on a finite group

We consider a system defined as the product of a finite set of periodic systems on cyclic groups. It is of interest to determine if certain subgroups and unions of subgroups of the state set are reachable from a specified initial state, and in particular to determine the computational complexity of verifying such reachability. These questions are motivated by certain problems that arise in the modelling and control of discrete event systems and certain forms of periodic scheduling. Our main result is that deciding whether or not the union of a certain set of subgroups is reachable or not is NP-complete.     

Energy Saving in Industrial Wood Drying Addressed by a Multiscale Computational Model: Board, Stack, and Kiln

This article proposes a multiscale computational model able to calculate energy consumption in a batch lumber kiln. A dual-scale computational model of wood drying deals with the boards/stack interaction and serves as a basis for the present work. A new module was added here that calculates heat losses through kiln walls (convection, condensation) and the energy used by each kiln component (fans, heating elements, humidifier, vacuum pump, etc.). The corresponding mathematical formulation is presented and then theoretical results are compared to those collected in an industrial vacuum kiln. As application example, the effect of air reversal, air velocity, and kiln insulation are exhibited, which depicts the great potential and prospects of this new tool for energy savings in relation to the product quality.     

船艇电站仿真与综合管理系统

论文介绍了船艇电站模拟器的组成和实时仿真功能,着重描述了多层次的图形管理系统及其仿真界面。课题将多媒体课件制作与模拟器有机地结合,涵盖了船舶主要电气设备的控制电路,既利于实践训练又便于原理的讲解,并在实践中取得了良好的效果。     

ARMA噪声中的正弦波检测

本文提出一种ＡＲＭＡ噪声中正弦波检测的方法，本方法先用改进的Ｐｒｏｎｙ法估计可能存在的正弦波，然后利用一种综合考虑衰减因子以及ＭＵＳＩＣ值的准则从估计结果中区分正统率波的真伪。数值例子表明，本文方法比Ｐｒｏｎｇ方法及ＭＵＳＩＣ方法具有更高的分辨力。     

数值地形图的生成及其水文地貌特征评价

数值地形图(DEM)是利用地理信息系统(GIS)进行流域水文模拟的基础, 其精度直接影响模拟结果在没有现成的数值地形图时, 应用人员往往利用传统的地形图来生成它. 本文分别采用Arc/Info地理信息系统软件提供的哈奇逊法和不规则三角网五次插值法, 对一个实验流域的高程取样点进行插值, 生成了4种不同的数值地形图, 从凹洼分布、流域界定、河网提取、地面坡度和地形指数、以及地面径流汇成等方面, 对它们的水文地貌精度进行了比较. 结果表明, 两种方法都能生成由高程点群所反映的地形, 然而由于哈奇逊法能够结合流域的河网结构及其具有物理基础的水文地貌加强法来处理凹洼问题, 因此大大地提高了其所生成的流域数值地形图水文地貌特征精度.     

Quantification of Factors Which Influence Nisin's Inhibition of CIostridium botulinum 56A in a Model Food System

We modeled nisin's anticlostridial activity and assessed the antagonistic or potentiating influences of food ingredients. The model systems contained yeast extract, proteose peptone, and glucose; were supplemented with protein (0.075, 0.75, 7.5% w/v), phospholipid (0.075, 0.75, 7.5% w/v), or soluble starch (5, 17.5, 30% w/v); and were adjusted to pH 5.5, 6.0, or 6.5. Samples inoculated with 10⁴/mL spores were incubated at 15, 25, or 35°C. Statistical analysis developed an equation (r²= 0.76) that modeled the response and identified temperature as the most significant (α 0.001) variable. Nisin lost effectiveness with increasing temperature. Nisin concentration had significant positive and phospholipid negative, linear effects. Many interactive effects were significant (α 0.20). Nisin inhibited C. botulinum until its residual level dropped below a threshold, which decreased from 154 IU/mL at 35°C to 12 IU/mL at 15°C.     

Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs

Mathematical models describing dynamics of crust formation and kinetics of crust color and firmness changes were developed for the deep-fat frying of beef meatballs. Good agreement (R2 ranged between 0.815 and 0.987) was observed between experimental and predicted data. Crust color lightness, redness, and yellowness decreased exponentially with frying time while total color change increased. All color parameters followed first order reaction kinetics. Meatball firmness was measured by peak force obtained from a puncture test whose kinetics model had a reaction rate constant of 5.39E-3 1/(s.N^n-1) and a reaction order of 0.0013.