Smart Instrumentation in Video Streams Using Real-time Bit-rate Adaptation

With the proliferation of video traffic across the Internet and wireless networks, various compression standards for videos have emerged over the past two decades. Among them, Motion Joint Photographic Expects Group (M-JPEG) offers the advantages of no frame-to-frame error propagation, less computation cost, and achieving a short latency in both encoding and decoding. However, the bit-rate of M-JPEG stream is variable due to its dynamic frame size, and that leads to adverse outcomes such as inducing different quality-of-service (QoS) grades from servers and networks and inducing disturbances in a real-time network environment. This paper proposes a novel approach that can control bit-rate and also the individual frame size of M-JPEG video stream in real-time. Experimental results are provided to show that the proposed approach is amenable to direct, straightforward implementation and yet outperforms similar existing approaches in regulating the bit-rate and the frame size of M-JPEG streams.     

RELATIONSHIP BETWEEN PHYSICOCHEMICAL PROPERTIES OF STARCHES AND EXPANSION OF FISH CRACKER 'KEROPOK'

The influence of physicochemical properties of starches on expansion of‘keropok’was studied. Swelling power, solubility, and amylose leaching of a starch were dependent on the lipid and protein contents of the starch. The morphology of different starch granules used in‘keropok’gel was observed using scanning electron microscopy. The sizes of swollen starch granules in the gel were quantitatively measured by image analysis. The average length and width of swollen gelatinized sago and tapioca starch granules were significantly higher than that of wheat starch, and consequently, the linear expansion of‘keropok’with wheat starch was lower than those of‘keropok’made with tapioca or sago starches. Linear expansion was positively correlated to swelling power and solubility of the starch. Textural properties of‘keropok’gels with different starches were also measured and found to have correlation with linear expansion of the final products.     

A类砌体房屋抗震性能对比及试算分析

自2015年9月1日DGJ 08-81-2015《现有建筑抗震鉴定与加固规程》(以下简称上海规程)实施以来,对上海地区既有建筑的抗震鉴定,宜依据该规程进行。而工程界运用较为广泛的PKPM-JDJG模块,则是依据GB 50023-2009《建筑抗震鉴定标准》(以下简称国家规范)编制,如何利用现有PKPM-JDJG模块,对既有建筑依据上海规程进行其抗震性能分析,具有重大意义。本文通过一个具体工程实例,利用现有PKPM-JDJG模块,通过调整承载力抗震调整系数的折减系数,对A类砌体房屋依据上海规程进行其抗震承载力分析,为类似工程结构鉴定提供参考。     

THE EFFECT OF PRESSURE COOKING ON THE MICROSTRUCTURE AND EXPANSION OF FISH CRACKER ('KEROPOK')

The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products.