一种全局和局部相结合的二值化方法研究

为了得到清晰准确的二值化图像,且避免全局阈值化对图像细微信息的二值化不清晰和局部阈值二值化中往往存在伪影现象,提出了一种借助Candy算子检测边缘特征,将改进的二维Otsu最佳全局阈值与局部Bernsen阈值法在边缘信息的基础上相结合的二值化方法。实验表明这种方法能很好地处理带有噪声和低对比度的图像,通过改进的二维Otsu法降低了传统二维Otsu法的时间复杂度,并且可以减少局部阈值法的块效应,避免了大量虚假信息,又能保留图像的细节信息。

改进的Candy模型及数据项测试

目的提高线特征提取的质量。方法在Candy模型基础上,根据图像中线特征属性,使用随机点过程对线段建模,对Candy模型的线特征连接关系、结构项以及数据项分别进行了改进。结果得到改进的Candy模型。结论改进Candy模型的数据项可以在线段与图像中线条以最合适的位置和角度融合时使测试值TTi达到唯一峰值;根据该数据项测试结果可以设定合适的阈值,使改进的Candy模型能较好地区别线条,对不同宽度的线条有相同的处理效果。

基于电子商务视角的产品包装设计浅析——以Miss Candy品牌为例

本文将通过对美妆品(以Miss Candy品牌为例)产品包装在电子商务领域的现状分析,对电子商务环境下美妆品包装存在的问题进行简要探究,并提出电子商务环境下美妆品包装设计的对策与建议思路。

改进Candy模型的求解

目的针对改进的Candy模型,建立一种简单有效的求解方法。方法采用模拟退火算法中镶嵌可逆跳转马尔科夫链蒙特卡罗算法(RJMCMC)进行求解。结果提出新的数据项、结构项和基于预处理数据转移核,加快了计算速度,使该方法更趋于实用化。结论通过图像处理,验证了该算法的有效性:该算法求解简单,线特征提取结果精确。

Candy Chang:填补社区的空白——窥探美国当代公共空间艺术的实验性尝试

美国公共空间艺术发展至今,内容和形式上早已远离传统"马背上的英雄"模式,以多样的姿态探索并挖掘"公共"的本质内涵。本文详细介绍了美国当代最具影响力的公共艺术家Candy Chang,通过对其实验性作品的解说展现当代公共艺术和公众、社区之间的互动关系,突出公共艺术所具有的社区关怀功能。

用Socket和Sleep语句模拟分布式系统中的延迟通道

文中以经典的Candy & Lamport全局快照算法为例,介绍一种基于Socket和Sleep语句的对延迟通道进行模拟、基于Monte-Carlo仿真产生测试数据和标准答案的方法,它可以在单机环境下产生随机测试数据和对应的标准答案,同时可以模拟带有延迟的数据通道,从而有效地支持对分布式系统和分布式算法的测试.

Multi-Modal Data Analysis Based Game Player Experience Modeling Using LSTM-DNN

Game player modeling is a paradigm of computational models to exploit players’behavior and experience using game and player analytics.Player modeling refers to descriptions of players based on frameworks of data derived from the interaction of a player’s behavior within the game as well as the player’s experience with the game.Player behavior focuses on dynamic and static information gathered at the time of gameplay.Player experience concerns the association of the human player during gameplay,which is based on cognitive and affective physiological measurements collected from sensors mounted on the player’s body or in the player’s surroundings.In this paper,player experience modeling is studied based on the board puzzle game“Candy Crush Saga”using cognitive data of players accessed by physiological and peripheral devices.Long Short-Term Memory-based Deep Neural Network(LSTM-DNN)is used to predict players’effective states in terms of valence,arousal,dominance,and liking by employing the concept of transfer learning.Transfer learning focuses on gaining knowledge while solving one problem and using the same knowledge to solve different but related problems.The homogeneous transfer learning approach has not been implemented in the game domain before,and this novel study opens a new research area for the game industry where the main challenge is predicting the significance of innovative games for entertainment and players’engagement.Relevant not only from a player’s point of view,it is also a benchmark study for game developers who have been facing problems of“cold start”for innovative games that strengthen the game industrial economy.

Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques

The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.

A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions

The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.

Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders

Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different particle sizes, were used as powder ingredients to enrich gummy candies. Modifications in soluble solids (°Bx), pH, water activity (aw), color, instrumental texture, and sensory perception of the products were assessed regarding powder-free controls. The inclusion of 5 g/100g of each fruit peel powder resulted in candies with stable acidity, °Bx, aw, and pH. Freeze-dried peels with smaller particle size produced better physicochemical, sensory, instrumental texture, and color characteristics because the powders were easily and homogeneously distributed, reinforcing thus the structure of the gel, and producing better coloring.

Utilization of Carob (<i>Ceratonia siliqua</i>L.) Extract as Functional Ingredient in Some Confectionery Products

The aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drinks, and some confectionery products. The raw and heated (at 110°C and 130°C/20 min) carob powder was used in preparing of drinks. The concentrate carob drink was used in preparing of some confectionery products. The drying process significantly decreased the moisture and total sugars values in carob powder. The antioxidant activity (was measured by two different assays, which are DPPH radical scavenging activity and FRAP) of heated carob powder drinks was lower than the raw carob powder drink, while total phenolic not affected. The best sensory acceptability was observed with raw carob powder drink at ratio 1:2 (carob powder: water). The concentration process caused significant increase in total phenolic and antioxidant activity of carob drink. According to the sensory evaluation results, the carob concentrate was used in preparation of Toffee, Jelly candy and Turkish delight by 5%, 20% and 10%, respectively. The carob concentrate increased the antioxidant activity of the previous confectionery products. From these results the carob concentrate could be used in preparation of functional and healthy foods.

基于Resin的通用依赖注入模式

本文描述四种CanDI设计模式:服务,资源,启动和扩展模式,以服务模式为基础的应用程序采用封装方式管理数据,资源模式是用户和应用程序之间的配置接口,启动模式用于初始化应用,扩展模式用于用户定制复杂的应用程序行为。

基于OpenCV的车道线检测算法的设计与实现

车道线检测是自动驾驶领域的一个重要研究课题,能够提高车辆的安全驾驶和减少车辆交通事故的发生。本文研究的主要内容是利用OpenCV来实现车道线的检测,首先从视频文件中提取出道路图像;然后对图像进行预处理,主要包括灰度化处理、平滑处理、灰度增强以及边缘检测等。最后,车道线的检测通过Hough变换与Shi-Tomasi角点检测相结合的方法来实现。实验结果表明本文所采取的方法对车道线检测的精度有明显提升。

Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin-Producing Fungi

Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture.The cocoa bean(47.5 kg)is fermented by adding L.plantarum HL-15 culture about 500 mL(10^10 CFU/mL)in the new and old fermentation box and in another new and old fermentation box without adding culture.Chocolate candy processing is done based on standard processing of chocolate candy.The results showed that the addition of L.plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy,reducing 1 log cycle from 1.7×10^3 to<10^2 colony/g,while the addition of L.plantarum HL-15 culture in the old fermentation box is not effect.The average aw value of chocolate candy is 0.64 and pH value is 6.7.Fat content of chocolate candy is about 44.9%-46.2%.

Effect of CaCl2, Citric Acid and Storage Period on Physico-Chemical Characteristics of Cherry Candy

Cherry cultivar Misri （Bigarreau Noir Grossa） was used for making candy. Pitting of fruit was done manually and KMS （0.2%） was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 （Co = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%） and stored in jars for 4 weeks. Thereafter, application of colour was done using Erythrosine （0.05%） followed by dipping pitted fruits in sugar syrup for 24 hours. The samples were treated with 4 levels of citric acid （To = 0%, Tl = 1%, T2 = 1.5%, T3 = 2%） and then concentrated subsequently till desired TSS of 70~ Brix was attained. The samples were dried in cabinet drier at 80 ±20 ℃till constant moisture was attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was gradual increase in reducing sugars （%）, total sugars （%） during storage while as moisture content （%） decreased. The product developed was found economically profitable and viable for commercial production.

Candy cane syndrome:A systematic review

BACKGROUND Candy cane syndrome(CCS)is a condition that occurs following gastrectomy or gastric bypass.CCS remains underrecognized,yet its prevalence is likely to rise due to the obesity epidemic and increased use of bariatric surgery.No previous literature review on this subject has been published.AIM To collate the current knowledge on CCS.METHODS A literature search was conducted with PubMed and Google Scholar for studies from May 2007,until March 2023.The bibliographies of the retrieved articles were manually searched for additional relevant articles.RESULTS Twenty-one articles were identified(135 patients).Abdominal pain,nausea/vomiting,and reflux were the most reported symptoms.Upper gastrointestinal(GI)series and endoscopy were performed for diagnosis.Surgical resection of the blind limb was performed in 13 studies with resolution of symptoms in 73%-100%.In surgical series,9 complications were reported with no mortality.One study reported the surgical construction of a jejunal pouch with clinical success.Six studies described endoscopic approaches with 100%clinical success and no complications.In one case report,endoscopic dilation did not improve the patient’s symptoms.CONCLUSION CCS remains underrecognized due to lack of knowledge about this condition.The growth of the obesity epidemic worldwide and the increase in bariatric surgery are likely to increase its prevalence.CCS can be prevented if an elongated blind loop is avoided or if a jejunal pouch is constructed after total gastrectomy.Diagnosis should be based on symptoms,endoscopy,and upper GI series.Blind loop resection is curative but complex and associated with significant complications.Endoscopic management using different approaches to divert flow is effective and should be further explored.

计算机视觉在文物修复中的应用

计算机视觉和文物修复是两个不同领域的技术,在近年来的发展中,二者相互融合,为文物修复带来了新的机遇和挑战。本论文旨在介绍计算机视觉和文物修复的背景,并明确研究的目的和意义。首先,利用计算机视觉技术对文物进行数字化建模,以便于更好地保存和传承。其次,利用计算机视觉技术对文物进行检测和分析,以便于更好地了解文物的状况和历史背景。例如,可以通过图像处理技术来检测文物表面的裂纹、腐蚀等问题。最后利用计算机视觉技术对文物进行复原和重建。例如,根据已有的图像信息,并根据相关规则加以修复,以恢复已经存在的图像损失,并使得修复后的图像与原始图像相近或近似于原始图像的视觉效果。

Application of Nanofiber Fabricated by Cotton Candy Method to Electric Double-Layer Capacitor

In recent years, application of carbon-based nano material to electrode material has been paid attention, however, due to its higher cost, it would be difficult to put it into practical use. Then, we have proposed to make nano carbon fiber with lower production cost. The purpose of our research was, to apply our nano carbon fiber to electrical double-layer capacitor electrode. We used cotton candy method to make nano fiber, and applied microwave heating for carbonization. By applying nano carbon fiber to electrical double-layer capacitor electrode, we got results that thicker electrode containing nano carbon fiber leads to lower resistance value, compared with electrode without containing nano carbon fiber. From this result, it was indicated that by containing nano carbon fiber, the electric bypass was formed in the electrode.

Consumer Acceptance and Physicochemical Properties of Developed Carambola (Averrhoa carambola) Candy

The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.