搜索结果: 1-13 共查到“工学 maturity”相关记录13条 . 查询时间(0.062 秒)
Maturity and Performance of Programmable Secure Computation
secure computation Performance
2015/12/22
Secure computation (SC) stands for a group of technologies for computing functions
of private inputs, while keeping the inputs themselves hidden. The canonical
example of secure computation is the m...
IMAGE MATCHING TOWARDS MATURITY
Image Matching Automation Quality Control Algorithms Surface Reconstruction
2014/12/31
This paper deals with the least squares matching algorithm, focused on stereo pairs, without the use of epipolar geometry. The least squares matching algorithm although widely used has still some shor...
ePCMM (e-Learning Process Capability Maturity Model) is used for evaluating the capability and maturity of an institution engaged in e-Learning based on e-Learning key process areas. It is a stepwise ...
Effect of Maturity and Geographical Region on Anthocyanin Content of Sour Cherries (Prunus cerasus var. marasca)
sour cherry Marasca variety anthocyanins colour ripening
2010/8/11
The influence of different stages of maturity on the anthocyanin content and colour parameters in three sour cherry Marasca ecotypes grown in two Dalmatian geographical regions has been studied. Antho...
自然条件下番茄成熟度机器人判别模型（Judgment Model on Maturity of Harvesting-tomato for Robot under Natural Conditions）
农业机器人 番茄 计算机视觉
2009/11/3
针对机器人采摘番茄因用途不同而进行选择性收获的问题，对人工选择的番茄图像样本集进行特征分析，从番茄的摄像机透视几何出发，提出将番茄表面红色调所占着色面积比与其他色调所占着色面积比的差值作为描述番茄成熟程度的主要分组特征。利用该特征并结合番茄着色区域整体色调均值和方差，用BP神经网络建立番茄成熟度的判别模型。通过模型测试和噪声水平测试表明，将着色面积比差值和色调均值作为模型的两个输入时，模型的准确判...
Changes in Epigallocatechin-3-O-(3-O-methyl) Gallate and Strictinin Contents of Tea （Camellia sinensis L.）Cultivar ‘Benifuki’ in Various Degrees of Maturity and Leaf Order
green tea strictinin anti-allergic action
2009/6/18
We have reported that O-methylated EGCGs (epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3″Me) and epigallocatechin-3-O-(4-O-methyl) gallate) and strictinin had anti-allergic action, and that the tea ...
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
carotenoids tomatoes varieties ripening HPLC
2014/3/10
The influence of variety and the level of maturity on the content and composition of carotenoids in tomatoes were monitored in a field experiment in the year 2007. A total of 11 varieties were submitt...
Analysis of Cotton Maturity Degree on the Basis of Microstructure Level by Fuzzy Set Conception
similarity measure cotton fracture maturity
2009/2/17
This paper is a continuation and generalisation of an earlier study of cotton maturity degree determination in the earlier paper. Up till now the maturity degree of cotton has been determined by the a...
Development of New Reference Standards for Cotton Fiber Maturity
Cotton Fiber Maturity New Reference Standards
2008/6/5
An accurate measure of the maturity of a sample of cotton is essential for assessing the quality of the fiber. Work has begun to produce large quantities of diverse cottons with well-defined values of...
Relationships Between Micronaire, Fineness, and Maturity. Part II. Experimental
Maturity Fineness Micronaire
2008/5/19
In Part I of this series, models were developed and computer simulated to understand the variability in coefficients of determination (R2) between fineness and maturity, micronaire and fineness, and m...
Relationships Between Micronaire, Fineness, and Maturity. Part I. Fundamentals
Maturity Fineness Micronaire
2008/5/12
Micronaire has been used as a substitute for assessing cotton (Gossypium hirsutum L.) fineness and maturity when these measures are not available. Variability in R2 between the paired fiber properties...
Cheese Maturity Assessment Using Ultrasonics
Mahon cheese maturity temperature ultrasonic velocity
2008/4/1
The relationship between Mahon cheese maturity and ultrasonic velocity was examined. Moisture and textural properties were used as maturity indicators. The ultrasonic velocity of the cheese varied bet...
Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor
pectic substances amygdalin prunasin sensory test
2010/11/23
To examine the influence of the maturity of ume fruit (Japanese apricot, Prunus mume SIEB. et ZUCC.) on the taste of ume liquor, we analyzed various taste components, pectic substances and cyanogenic...