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61.
Many media processing applications create a load that varies significantly over time. Hence, if such an application is assigned a lower processing-time budget than needed in its worst-case load situation, deadline misses are likely to occur. This problem can be dealt with by designing media processing applications in a scalable fashion. A scalable media processing application can run in multiple qualities, leading to correspondingly different resource demands. The problem we consider is to find an accompanying quality control strategy, which minimizes both the number of deadline misses and the number of quality changes, while maximizing the quality of processing. We present an initial approach to the above problem by modeling it as a Markov decision process (MDP). Our model is based on measuring relative progress at milestones. Solving the MDP results in a quality control strategy that can be applied during runtime with only little overhead. We evaluate our approach by means of a practical example, which concerns a scalable MPEG-2 decoder. 相似文献
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针对辽河油田应用泡沫夹克管道的情况,从泡沫夹克管的制作和敷设施工直到设计等环节,结合泡沫夹克管防腐保温的机理,并从理论与实践相结合角度出发,提出导致泡沫夹克管腐蚀损坏的最主要原因是管道保温层漏水,进而提出了在设计和施工过程中提高泡沫夹克管质量的措施。 相似文献
64.
超媒体系统中的人工智能方法 总被引:3,自引:0,他引:3
一、什么是超媒体近年来迅速崛起的多媒体(multimedia)技术,是一种使计算机具有交互式地综合处理和管理文字、图形、图象、声音、视频等多种媒体能力的技术,必将使计算机技术发生一 相似文献
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66.
缸盖是柴油机上的重要零件之一。铸造毛坯不可避免地存在劈缝、内腔粘砂、粗糙、局部不通等内腔质量问题 ,从而影响缸盖串水冷却效果。本文介绍了一些工艺措施 ,较好地解决了这个问题。 相似文献
67.
涡轮钻具在高陡构造的应用及展望 总被引:1,自引:1,他引:0
介绍了涡轮钻具在秋参1井的应用情况,详细叙述了涡轮钻具在山前高陡构造快速钻进及防斜打直方面的优点,与常规钻井相比,机械钻速明显提高,钻井周期明显缩短,钻井成本明显下降,经济效益显著。 相似文献
68.
ABSTRACT: :
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献
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