Analysis of an antijam FH acquisition scheme

An easily implemented matched filter scheme for acquiring hopping code synchronization of incoming frequency-hopping (FH) signals is analyzed, and its performance is evaluated for two types of jamming: partial-band noise jamming and partial-band multitone jamming. The system is designed to reduce jammer-induced false alarms. The system's matched filter output is compared to an adaptive threshold that is derived from a measurement of the number of acquisition channels being jammed. Example performance calculations are given for the frequency coverage of the jamming either fixed over the entire acquisition period or hopped, that is, changed for each acquisition pulse. It is shown that the jammer's optimum strategy (the worst case) is to maximize the false alarm probability without regard for the effect on detection probability, for both partial-band noise and multitone jamming. It is also shown that a significantly lower probability of false acquisition results from using an adaptive matched filter threshold, demonstrating that the strategy studied here is superior to conventional nonadaptive threshold schemes     

The Performance of Five Different Metrics Against Pulsed Jamming

Metrics that are effective against white Gaussian noise are not necessarily effective against pulsed jamming that is optimized by an opponent. This paper analyzes and compares the information-bit error rates that result from using the hard-decision, maximum-likelihood, white-noise, automatic gain control, and erasure metrics against pulsed jamming. Practical implementation problems and limitations are identified and discussed.     

Modelling the respiration rate of fresh-cut Annurca apples to develop modified atmosphere packaging

In this work, the effect of temperature, oxygen, red coloration process and post-harvest storage time on the respiration rate of fresh-cut Annurca apples was studied to properly develop modified atmosphere packaging. Our results showed that the red coloration process and the post-harvest storage time did not affect the respiration rate or the respiratory quotient of fresh-cut Annurca apples in the range of temperature studied (5–20 °C). A Michaelis–Menten-type equation, with the model constants described by means of an Arrhenius-type relationship, was used for predicting respiration rate on varying the temperature and O₂ concentration in the head space. The maximal respiration rate (mL kg h⁻¹) (RR_max) and the O₂% corresponding to     values estimated at the reference temperature (12.5 °C), i.e. the average of the experimental temperature ranges, were, respectively, 6.77 ± 0.1 mL kg⁻¹ h⁻¹ and 0.68 ± 0.07% v/v, and the activation energy of the aerobic respiration rate of fresh-cut Annurca apples was estimated at 51 ± 1 kJ mol⁻¹. The model works well to develop a modified atmosphere for fresh-cut Annurca apples.     

Effect of sourdough at different concentrations on quality and shelf life of bread

The objective of this work was to study the effect of sourdough obtained with selected exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) strains on the quality of bread and its shelf life. Two sourdough concentrations were used in order to ascertain the best bread composition. Fresh bread quality was studied by means of microbiological, physical, chemical and mechanical analysis, whereas physical, thermal and mechanical properties were investigated to study the product shelf life. The results showed that dough prepared with 30 g/100 g of sourdough had a negative impact on bread quality properties in the absence of EPS-producing LAB strains, whereas the opposite was observed in the presence of EPS-producing strains: bread samples at 30 g/100 g of sourdough showed higher volume, higher moisture content and better mechanical properties during storage than samples at 20 g/100 g of sourdough. Moreover, 30 g/100 g of sourdough showed a protective effect on bread staling, thus confirming the effect of sourdough concentration and the positive role of EPS on functional properties.     

Mine detection using scattering parameters

The detection and disposal of antipersonnel land mines is one of the most difficult and intractable problems faced in ground conflict. This paper presents detection methods which use a separated-aperture microwave sensor and an artificial neural network pattern classifier. Several data-specific preprocessing methods are developed to enhance neural network learning. In addition, a generalized Karhunen-Loeve transform and the eigenspace separation transform are used to perform data reduction and reduce network complexity. Highly favorable results have been obtained using the above methods in conjunction with a feedforward neural network.     

The maximin algorithm for adaptive arrays and frequency-hopping communications

An algorithm is described for maximizing of the signal-to-interference-plus-noise ratio (SINR) at the output of an adaptive array. The algorithm discriminates between the desired signal and any interference on the basis of the spectral characteristics of frequency-hopping signals. The algorithm maximizes the SINR by maximizing the desired.signal output power while simultaneously minimizing the interference-plus-noise output power. Rapid convergence of the weights to the steady-state values is achieved by the adjustment of the loop gain as a function of the estimated SINR at each iteration. Implementation of the algorithm in conjunction with a frequency-hopping modem is explained. Computer simulation results describe both the steady-state and transient responses of the system under various jamming conditions. The results indicate a rapid dynamic response and the steering of deep nulls over a wide range of the SINR.     

Effect of Surface Density on the Engineering Properties of High Methoxyl Pectin-Based Edible Films

The effect of pectin surface density (ρ _s) on the engineering properties of high methoxyl (HM) pectin-based edible films was determined in order to explore the role of ρ _s on structure and functional properties. Films at different ρ _s values (2.5, 3.2, 3.8, 4.5, 5.1, 5.8 mg cm⁻²) were analyzed by means of microscopy, thermal, mechanical, and barrier (water vapor permeability WVP, oxygen permeability \textkP_\textO2 {\text{kP}}_{{{\text{O}}_2 }} , carbon dioxide permeability \textkP_\textCO2 {\text{kP}}_{{{\text{CO}}_2 }} ) properties. Microscopy, thermal, and mechanical results showed that by increasing ρ _s from 2.5 to 5.8 mg cm⁻², the film structure does not change. HM pectin-based film has a tensile strength of 20 ± 7 MPa and an elastic modulus (E) equal to 2,400 ± 200 MPa. However, it is quite brittle as the elongation to break (e) is close to 1%. Although the film structure was unaffected by ρ _s, WVP increased with the rise in ρ _s while \textkP_\textO2 {\text{kP}}_{{{\text{O}}_2 }} and \textkP_\textCO2 {\text{kP}}_{{{\text{CO}}_2 }} decreased. On the whole, HM pectin-based film showed barrier properties comparable to biodegradable commercial film and low selectivity.     

Preparation and Characterization of Antimicrobial Films Based on Chitosan for Active Food Packaging Applications

The aim of this paper was to characterize chitosan samples from the shrimp shells for the later development of antimicrobial active systems. These systems include 100 % chitosan-based films obtained by casting, polyamide films with 5 and 10 % of chitosan obtained by extrusion and polyethylene/polyethylene terephthalate films with a coating of 0.6 % of chitosan. For that purpose, several analytical techniques including IR, ¹H NMR, GPC, and microscopic techniques (scanning electron microscopy and transmission electron microscopy) were used. Within the studied samples, C1 showed the lowest DA and MW and consequently presented the most suitable properties for the development of an active packaging. Additionally, mechanical properties were performed. The effectiveness of the developed systems was evaluated by means of microbiological assays. The tested films showed antimicrobial capacity against coliform enterobacteria, mesophilic aerobic microorganism, and yeast and moulds.