Calibration coefficients validation is the foundation for ascertaining the sensor performance and carrying out the quantitative application.Based on the analysis of the differences between the calibration and validati...Calibration coefficients validation is the foundation for ascertaining the sensor performance and carrying out the quantitative application.Based on the analysis of the differences between the calibration and validation,two calibration coefficients validation methods were introduced in this paper.Taking the HJ-1A satellite CCD1 camera as an example,the uncertainties of calibration coefficients validation were analyzed.The calibration coefficients validation errors were simulated based on the measured data at an Inner Mongolia test site.The result showed that in the large view angle,the ground directional reflectance variation and the atmospheric path variation were the main error sources in calibration coefficients validation.The ground directional reflectance correction and atmospheric observation angle normalization should be carried out to improve the validation accuracy of calibration coefficients.展开更多
The S-type test is simulated based on a ship manoeuvring mathematical model of 4 degrees of freedom(4-DOF);simultaneously,sensitivity analysis of the hydrodynamic coefficients in the mathematical model is implemented ...The S-type test is simulated based on a ship manoeuvring mathematical model of 4 degrees of freedom(4-DOF);simultaneously,sensitivity analysis of the hydrodynamic coefficients in the mathematical model is implemented by using an indirect method.The mathematical model is simplified by omitting the coefficients of smaller sensitivity according to the results of sensitivity analysis.The 10°/10° zigzag test and 35° turning circle manoeuvre are simulated with the original and the simplified mathematical models.The comparison of the simulation results shows the effectiveness of the sensitivity analysis and the validity of the simplified model.展开更多
OBJECTIVE:To optimize the vinegar-steaming process of Wuweizi(Fructus Schisandrae Chinensis)using the response surface method(RSM)based on the Box-Behnken design.METHODS:A regression model was constructed with the res...OBJECTIVE:To optimize the vinegar-steaming process of Wuweizi(Fructus Schisandrae Chinensis)using the response surface method(RSM)based on the Box-Behnken design.METHODS:A regression model was constructed with the response variables,the content of Deoxyschizandrin,and the three explanatory factors:length of steaming time,the quantity of vinegar and length of moistening time to evaluate the effects on the processing of Wuweizi(Fructus SchisandraeChinensis).RESULTS:There was a linear relationship between the content of Deoxyschizandrin and the three explanatory factors.When the steaming time was5.49 h,with 2.365 g of vinegar added and a moistening time of 4.13 h,the content of Deoxyschizandrin reached the maximum predicted value of0.1076%,and under the conditions the average content of Deoxyschizandrin was 0.1058%.CONCLUSION:The correlation coefficient of thenonlinear mathematical model was relatively high and the model matched the data well,potentially providing a method for the study of the steaming process.展开更多
基金supported by the International Science and Technology Cooperation Program of China(Grant No.2008DFA21540)the National Hi-Tech Research and Development Program of China(Grant No.2006AA12Z113)+1 种基金the Chinese Defense Advance Research Program of Science and Technologythe Young Talents Filed Special Project of Institute of Remote Sensing and Application of Chinese Academy of Sciences
文摘Calibration coefficients validation is the foundation for ascertaining the sensor performance and carrying out the quantitative application.Based on the analysis of the differences between the calibration and validation,two calibration coefficients validation methods were introduced in this paper.Taking the HJ-1A satellite CCD1 camera as an example,the uncertainties of calibration coefficients validation were analyzed.The calibration coefficients validation errors were simulated based on the measured data at an Inner Mongolia test site.The result showed that in the large view angle,the ground directional reflectance variation and the atmospheric path variation were the main error sources in calibration coefficients validation.The ground directional reflectance correction and atmospheric observation angle normalization should be carried out to improve the validation accuracy of calibration coefficients.
基金the National Natural Science Foundation of China(No.51279106)the Special Research Fund for the Doctoral Program of Higher Education of China(No.20110073110009)
文摘The S-type test is simulated based on a ship manoeuvring mathematical model of 4 degrees of freedom(4-DOF);simultaneously,sensitivity analysis of the hydrodynamic coefficients in the mathematical model is implemented by using an indirect method.The mathematical model is simplified by omitting the coefficients of smaller sensitivity according to the results of sensitivity analysis.The 10°/10° zigzag test and 35° turning circle manoeuvre are simulated with the original and the simplified mathematical models.The comparison of the simulation results shows the effectiveness of the sensitivity analysis and the validity of the simplified model.
基金Supported by Scientific Research Foundation of Health Department of Shaanxi Province(2012D14),China
文摘OBJECTIVE:To optimize the vinegar-steaming process of Wuweizi(Fructus Schisandrae Chinensis)using the response surface method(RSM)based on the Box-Behnken design.METHODS:A regression model was constructed with the response variables,the content of Deoxyschizandrin,and the three explanatory factors:length of steaming time,the quantity of vinegar and length of moistening time to evaluate the effects on the processing of Wuweizi(Fructus SchisandraeChinensis).RESULTS:There was a linear relationship between the content of Deoxyschizandrin and the three explanatory factors.When the steaming time was5.49 h,with 2.365 g of vinegar added and a moistening time of 4.13 h,the content of Deoxyschizandrin reached the maximum predicted value of0.1076%,and under the conditions the average content of Deoxyschizandrin was 0.1058%.CONCLUSION:The correlation coefficient of thenonlinear mathematical model was relatively high and the model matched the data well,potentially providing a method for the study of the steaming process.
