Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "Zhang, Hongxia" wg kryterium: Autor

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-2 z 2
    Tytuł:
    Simulation research of bionic image intensifier based on the retina structure of elephant-nose fish
    Autorzy:
    Zhang, Hongxia
    Jin, Qingwen
    Li, Peng
    Jia, Dagong
    Liu, Tiegen
    Powiązania:
    https://bibliotekanauki.pl/articles/1835814.pdf
    Data publikacji:
    2020
    Wydawca:
    Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
    Tematy:
    geometric optical design
    micro-optical device
    image analysis
    low-light night vision
    bionic image intensifier
    Opis:
    Enhancing image brightness under low light conditions is crucial. The traditional night vision technology depends on the development of photoelectric materials and accurate image processing algorithms. Inspired by the structure of elephant-nose fish, we construct a bionic image intensifier (BII) model. The BII is a planar array based on the concentrating principle of the compound parabolic concentrator (CPC). This solution is based on pure optical design and independent. Through light tracing, the simulation results show that the brightness of the image is improved and good image uniformity is obtained. Quantitative analysis of the geometric concentration ratio (GCR) and the image uniformity is used to optimize CPC structure parameters. At the same time, we also discuss the influence of CPC structural parameters on image continuity, uniformity and geometric concentration ratio. The optimization results are as follows: the input port diameter is 50 μm, the output port diameter is 10 μm, the height is 90 μm, the GCR is 5.61, and the image uniformity is 95.30%. The comprehensive performance of the BII achieves the best.
    Źródło:
    Optica Applicata; 2020, 50, 4; 551-566
    0078-5466
    1899-7015
    Pojawia się w:
    Optica Applicata
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
    Autorzy:
    Wang, Yingqiang
    Zhao, Hongxia
    Song, Xi
    Zhang, Wenjie
    Yang, Feng
    Powiązania:
    https://bibliotekanauki.pl/articles/2019405.pdf
    Data publikacji:
    2022-03-01
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    instant foxtail millet
    drying kinetics
    physicochemical properties
    sensory quality
    Opis:
    The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that the total drying time varied with the drying method used and was about 160, 100, 260, and 45 min for MVD, MHAD, HAD and TR, respectively. The effective moisture diffusion coefficients (Deff) were 6.57×10-9 m2/s, 9.80×10-9 m2/s, 4.14×10-9 m2/s and 6.20×10-9 m2/s for MVD, MHAD, HAD and TR, respectively. Drying resulted in a significant decrease in L* and an increase in a* and b* of the color of products. MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. Drying caused a loss of 6.5–54.9% in the total phenolic content and a loss of 38.4–62.2% in total yellow pigment content. MVD millet displayed the highest total phenolic content (142.56 mg GAE/100 g dry matter) and yellow pigment content (9.56 mg CE/kg dry matter). In sensory evaluation, MHAD, HAD and MVD samples had comparable scores and were all accepted by the panelists, either in dry or rehydrated form. MHAD and MVD can be used as an alternative to hot air drying or traditional roasting in the production of the instant millet due to shorter drying time and better product quality.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 69-78
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

      Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies