等离子体刻蚀工艺控制模型分析

讨论了主因素分析法以及神经网络法在等离子体刻蚀工艺中的应用.结果表明主元素分析法可以实现对数据的压缩,而神经网络算法则显示出比传统的统计过程控制算法更好的准确性.     

一种变步长D-Rake多用户检测器

在时变多径衰落信道下,接收到的CDMA信号功率变化较大,此时D-Rake盲自适应多用户检测器性能显著下降,将变步长LMS算法与基于主分量的相干合并引入到D-Rake(DecorrelatingRake)检测器中,构成一种变步长D-Rake,称之为VD-Rake(Variablestep-sizeDecorrelatingRake)检测器。该检测器能克服原D-Rake检测器对信号功率变化较敏感等缺点,有效地改善了D-Rake检测器的性能。     

Random errors caused by temperature in magnitude of principal strains evaluated ith 3-element strain gauge rosettes

The effects of the uncertainties associated ith the apparent strain and gauge factor data, given by the manufacturer, in the evaluation of principal strains are examined. Principal strains are obtained by a reduction of the strains measured ith electrical resistance strain gauge rectangular or delta rosettes. The theoretical analysis points out the relevance of the effects caused.     

基于复数主成分分析的磁共振波谱信号衰减系数的自动校正

衰减系数的校正是磁共振波谱信号处理和分析过程中的一个关键难题。本文基于复数主成分分析，提出了一种自动的磁共振波谱衰减系数的校正方法，较成功地解决了这个难点问题。文中的模拟数据及其实现结果充分验证了该方法的有效性。     

Prediction of spectral reflectance factor distribution of automotive paint finishes

It is necessary to determine the accurate reflectance of painted surfaces for the review of paint finishes by computer graphics (CG) before actual painting of the exterior color of automobiles, and for quality control during production and inspection processes. We have optimized a method for measuring reflectance by using a statistical technique. We have found that the reflectance of a painted surface is best measured at an incident angle of 60° and at five aspecular angles of 10°, 18°, 28°, 40°, and 90°. Our method makes it possible to accurately reproduce reflection characteristics of paint finishes containing special flake pigments, such as pearl mica. Also it was proved that our method can apply not only to solid and metallic coatings but to all painted surfaces. © 2005 Wiley Periodicals, Inc. Col Res Appl, 30, 275–282, 2005; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/col.20125     

Variation in Malting Quality and Heat Resistance in the Malting Barley Variety “Alexis”

In earlier studies concerning vigour, where subsamples are heat‐treated before germination there was found heat‐sensitive as well as heat‐resistant barley samples. The vigour model developed by Ellis and Roberts and further developed at Carlsberg, could only describe the heat‐sensitive barleys. Seventeen samples of the “Alexis” variety grown widely in Europe were collected from the EBC trials in 1994 in order to see if heat resistance in barley was influenced by different growing conditions. We found both heat‐sensitive samples following the vigour model as well as pronounced heat‐resistant samples, but these were not divided according to growing conditions. The germination curves dependent on heat treatment and germination time were evaluated by Principal Component Analysis (PCA). Heat‐resistant barley samples could be differentiated from heat‐sensitive samples already after ½ h of heat treatment at 68°C (12% moisture) and after 3 days of germination. The barley samples were analysed with regard to malting quality. The PCA evaluation of the data divided the samples according to growing location, mainly due to differences in protein and β‐glucan. However, the malting analyses could not describe the differences in heat resistance and sensitivity of the barleys. The biochemical background of the heat resistance found is discussed on the basis of literature. Our findings should give an experimental basis for exploiting a biochemical principle for heat resistance, which is formed during grain filling and consumed during storage and germination.     

基于主元分析的多变量统计过程的故障辨识技术

为了更好的进行故障检测与诊断，介绍了主元分析理论，给出了基于主元分析的过程故障辨识机理及策略。仿真实例表明，利用此方法建立的故障诊断模型，能够在不依赖过程机理的前提下高效抽取原始数据空间的主要变化信息，对过程的非正常变化做出反应，同时还能较正确地找出发生故障的原因以及相应环节。     

Two- or three-stage least squares?

Two elements enter the choice between 2 and 3SLS for full-system estimation: statistical efficiency and computational cost. 2SLS always has the computational edge, but 3SLS can be more efficient, a relative advantage that increases with the strength of the interrelations among the error terms. A measure of these interrelations is thus helpful in making the choice, and, when there are only two equations, this has suggested using a high pairwise error correlation as an indicator of when to use 3SLS. In larger systems of equations, however, these pairwise correlations can remain small even though more general interrelations give 3SLS the relative advantage. More general indicators are therefore needed, and this paper suggests three such and demonstrates their efficacy.Professor of Economics, Boston College, and Principal Research Associate, Center for Computational Research in Economics and Management Science, MIT. All computation was done on the TROLL system at MIT. My thanks go to Josh Charap for his able research assistance. This research was sponsored in part by the National Science Foundation under grant #IST-8420614.     

Characterization of edible oils,butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

The combination of attenuated total reflectance (ATR) and mid-infrared spectroscopy (MIRS) with statistical multidimensional techniques made it possible to extract relevant information from MIR spectra of lipid-rich food products. Wavenumber assignments for typical functional groups in fatty acids were made for standard fatty acids: Absorption bands around 1745 cm⁻¹, 2853 cm⁻¹, 2954 cm⁻¹, 3005 cm⁻¹, 966 cm⁻¹, 3450 cm⁻¹ and 1640 cm⁻¹ are due to absorption of the carbonyl group, C−H stretch, =CH double bonds of lipids and O−H of lipids, respectively. In lipid-rich food products, some bands are modified. Water strongly absorbs in the region of 3600–3000 cm⁻¹ and at 1650 cm⁻¹ in butters and margarines, allowing one to rapidly differentiate the foods as function of their water content. Principal component analysis was used to emphasize the differences between spectra and to rapidly classify 27 commercial samples of oils, butters and margarines. As the MIR spectra contain information about carbonyl groups and double bonds, the foods were classified with ATR-MIR, in agreement with their degree of esterification and their degree of unsaturation as determined from gas-liquid chromatography analysis. However, it was difficult to differentiate the studied food products in terms of their average chainlength.