基于二维奇异值分解的多元时间序列相似匹配方法

多元时间序列(Multivariate Time Series, MTS)广泛应用于医学、经济、多媒体等领域。针对其相似模式匹配问题,该文提出一种基于2维奇异值分解(Two-Dimensional Singular Value Decomposition, 2DSVD)的匹配方法。2DSVD是经典奇异值分解的扩展,能准确地描述MTS的本质特征。首先对MTS进行2DSVD分解;然后将MTS按行、列组成的协方差矩阵的主特征向量结合原MTS矩阵组成其模式表示矩阵,并借助Euclid范数来度量两个特征模式矩阵之间的相似程度,进而进行多元时间序列的模式匹配。最后通过与直接欧氏距离法、主成分分析、趋势距离、基于点分布特征4种相似匹配方法对3种不同数据规模的数据集进行对比实验,验证了所提方法刻画多种数据规模的多元时间序列特征的有效性和高效性。     

基于VCD文件的动态电压降分析流程概述

随着先进工艺的发展,动态电压降成为必须考虑的因素。本文介绍了动态电压降的分析流程,采用Redhawk作为分析工具对一款SOC测试芯片进行动态电压降分析。分析结果表明该芯片动态电压降满足设计要求,并给出了改善动态电压降的几种技术手段。     

Extended linear regression for undersampled face recognition

Linear Regression Classification (LRC) is a newly-appeared pattern recognition method, which formulates the recognition problem in terms of class-specific linear regression with sufficient training samples per class. In this paper, we extend LRC via intraclass variant dictionary and SVD to undersampled face recognition where there are very few, or even only one, training sample per class. Intraclass variant dictionary is adopted in undersampled situation to represent the possible variation between the training and testing samples. Three types of methods, quasi-inverse, ridge regularization and Singular Value Decomposition (SVD), are designed to solve low-rank problem of data matrix. Then the whole algorithm, named Extended LRC (ELRC), is presented for face recognition via intraclass variant dictionary and SVD. The experimental results on three well-known face databases show that the proposed ELRC has better generalization ability and is more robust to classification than many state-of-the-art methods in undersampled situation.     

基于GSVD的核不相关辨别子空间与雷达目标识别

该文提出了一种基于广义奇异值分解的核不相关辨别子空间算法,并将其用于高分辨距离像雷达目标识别。新算法结合广义奇异值分解与核方法的优点,有效地解决了传统方法面临的矩阵奇异问题,同时进一步改善了目标的类可分性。其次,依据Fisher准则导出了距离像总散度矩阵零空间中不含有有用辨别信息的结论。利用这一结论,可以在求解核不相关最优辨别矢量之前对各散度矩阵进行预降维,以减小后续运算的计算复杂度。对3类飞机目标实测数据的识别结果表明了所提方法的有效性。     

移动业务统一充值方案初探

在介绍充值卡系统架构的基础上,从智能网和运营支撑系统2个方面介绍了充值卡系统的现状,论述了移动业务统一充值方案,并从体系架构、投资规模、系统扩展性、实时性、接入方式等方面对基于智能网和运营支撑系统的2种充值方案进行了比较。     

提高甘蔗白糖质量的研究与实践

本文介绍了广东糖业界对白糖质量问题的主要研究结果，特别是酚类、氨基氮和铁等各种非糖物对白糖色泽的影响，白糖中各种非糖物的含量与它们在糖浆中的含量之间的数值关系，以及在糖厂各个工序中在工艺与设备方面所采取的多项改进措施。这些研究与实践明显地提高了白糖的质量。     

基于路径仓的面向对象XML查询处理技术

XML正在迅速成为Internet上数据表示和交换的标准,存储与查询XML数据变得日益重要,如何快速、准确地查询面向对象的XML数据成为当前研究的热点,索引技术是提高查询效率的有效方法。该文基于路径仓索引模式,提出了一种面向对象的XML数据的查询处理技术。     

个性化搜索引擎推荐算法研究*

将个性化引入搜索引擎出现了稀疏性、精确性、扩展性等新问题。针对以上问题,提出了一种基于SVD（单值分解）影响集的协作过滤推荐算法,在利用矩阵相关技术以及扩大影响的基础上,将用户潜在感兴趣的资源推荐给用户。实验表明,该算法可有效解决以上存在的问题,显著提高个性化系统的推荐质量。     

Consumer Value perceptions of food products from emerging processing technologies: A cross-cultural exploration

Through a qualitative research approach, the present paper aims to explore the range and type of ‘values’ and ‘costs’ in formulating overall Consumer Value (CV) perceptions, in association with two emerging processing technologies that at the outset are neither distinctly positive nor negative in the eyes of consumers, in two culturally variant contexts, namely a Western society where technology is often met with skepticism (i.e., the UK); and a non-Western society where technology plays a reassuring role regarding concerns about food safety and quality (i.e., China). Results reveal that the most important value and cost dimensions that define CV perceptions are reasoned and utility-related, in particular ‘functional (i.e., economic) value’ and ‘performance (i.e., taste-related) cost’. Moreover, additional value and cost types of affective nature play an important role, such as ‘emotional value’, ‘(dis)trust’ and ‘(un)familiarity’. Furthermore, a number of differences emerge when CV perceptions are related to participants’ differences in attitude to technological progress (i.e., pro- or counter-technology individuals), lending support to the assumption that consumers with different general attitudes towards technological progress would differ in the number and type of value–cost dimensions that define their CV trade-offs. Finally, a between-countries comparison revealed that counter-technology consumers in both cultural contexts share more value and cost perceptions than their pro-technology counterparts, who ‘allow’ more room for cultural discrepancies to impact on their CV perceptions. Overall, findings support the view that CV perceptions in the context of food produced by means of emerging processing technologies can be successfully analyzed using a multidimensional conceptualization, where CV is seen as the outcome of a trade-off among a number of ‘competing’ value and cost dimensions.     

前纺工序对成纱毛羽的影响因素分析

探讨前纺工序对纱线毛羽的影响因素.分析了配棉、梳棉、并条、粗纱工序对纱线毛羽的影响.在配棉方面宜采用主体长度长、马克隆值偏低、短绒率低的原棉;清梳联工序宜采用适当的打手速度以减少纤维损伤;并条工序宜采用适当的牵伸工艺,并保证棉条光洁,使成形良好;粗纱工序应适当提高粗纱捻系数,合理设定纺纱速度,稳定纺纱张力;应保证各工序车间温湿度,加强操作管理.通过实施以上措施,纱线毛羽有显著改善.