A speech enhancement algorithm to reduce noise and compensate for partial masking effect

To enhance the speech quality that is degraded by environmental noise,an algorithm was proposed to reduce the noise and reinforce the speech.The minima controlled recursive averaging(MCRA) algorithm was used to estimate the noise spectrum and the partial masking effect which is one of the psychoacoustic properties was introduced to reinforce speech.The performance evaluation was performed by comparing the PESQ(perceptual evaluation of speech quality) and segSNR(segmental signal to noise ratio) by the propos...     

Effect of Oligosaccharide Formation on the Cryoscopic Measurements of Enzymatic Hydrolysis of Lactose in Dairy Products

The effect of oligosaccharide formation on the cryoscopic measurements of enzymatic hydrolysis of lactose was evaluated. Whey permeate, 5% lactose solution, and milk samples were treated with β-galactosidase and incubated for 4 hr at 37°C. Samples were withdrawn at regular intervals and analyzed for the degree of hydrolysis by a freezing point depression method (FPD), as well as by high performance liquid chromatography (HPLC). Results indicated that the percent hydrolysis of lactose was substantially less with the FPD measurement than with HPLC. Differences between the two analyses were coincided with the levels of oligosaccharides formed by transgalactosidation reactions during hydrolysis.     

ANTIOXIDANT ACTIVITIES OF ENZYMATIC EXTRACTS FROM AN EDIBLE SEAWEED SARGASSUM HORNERI USING ESR SPECTROMETRY

The antioxidant activity of water-soluble natural extracts from an edible seaweed , Sargassum horneri, was evaluated by examining the radical scavenging activities of the extracts of hydrolyzates from S. horneri on 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and alkyl radicals. A spin-trapping electron spin resonance (ESR) spectrophotometer was employed and the results were compared for their ESR signal intensity. The brown seaweed S. horneri was enzymatically hydrolyzed to prepare water-soluble extracts by five carbohydrases (AMG, Celluclast, Termamyl, Ultraflo and Viscozyme) and five proteases (Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex). The extracts so prepared exhibited strong scavenging activity on DPPH, hydroxyl and alkyl radicals. The scavenging activity of the radicals increased with increased concentration of the extracts. The scavenging results were higher or similar for hydroxyl and alkyl radicals, and lower for DPPH radical compared with vitamin C as a reference. Viscozyme and Alcalase extracts were superior and scavenged radicals examined better than the extracts prepared by other carbohydrases and proteases.     

Near-Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making

Near-infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coefficients of determination (R²) for NIRS and chemical analysis were: moisture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIRS and chemical analysis, the R²s were moisture (0.984), protein (0.964), fat (0.957), and lactose (0.982). These results suggest that NIRS is applicable for rapidly monitoring chemical changes in curds.     

Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese

Effects of some commercial food grade enzymes on the proteolysis and textural changes in granular cheese were studied. A neutral protease and lipase/protease combination-treated cheese samples showed significantly higher proteolysis than control samples at two ripening temperatures. However, lipase treatment alone had little effect on proteolysis. Cheese with a culture/enzyme mixture showed faster production of total free amino acids, with gross proteolysis similar to that of controls. Various non-linear correlations were observed between total amino acid production and gross proteolysis. Statistical analysis indicated that gross proteolysis measurements may directly reflect texture development as well as levels of proteolysis, whereas the total free amino acids relates less to the texture development. Multiple regression equations were developed for the relationship.     

Effects of Commercial Food Grade Enzymes on Free Fatty Acid Profiles in Granular Cheddar Cheese

Commercial food grade enzymes (Neutrase, calf lipase and NaturAge) were incorporated into cheese at various concentrations and ripened at 7° and 13°C. Gas chromatographic analysis indicated that free fatty acid (FFA) production increased significantly (p<0.05) with lipase and high level NaturAge. Neutrase had little effect on FFA production but showed synergistic effects with lipase. The short-chain FFA profiles were similar among control, Neutrase- and NaturAge-treated cheeses. Significant correlations (p<0.05) between C₈ and C₁₄, C₁₆ or C_18:1 and total free fatty acids were observed in all tested samples. Total concentrations of C₄ and C₆ may be a good indicator of flavor development during cheese ripening. Cheese with a medium level of NaturAge, ripened at 13°C for 4 wk, showed profiles of FFA similar to those of the control cheese ripened at 7°C for 12 wk.     

C/C复合材料Mo - Si-N系抗氧化涂层成分优化

以Mo粉和Si粉为原始粉末,采用熔浆法在C/C复合材料表面原位合成了Si3N4-MoSi2/Si-SiC(MSN)系多层抗氧化涂层,借助扫描电镜和X射线衍射仪等分析手段对涂层的相组成和微观组织进行表征,并对涂层的抗氧化性能进行了初步研究.结果表明:Si浆料中添加适量Al可有效地阻止液态Si渗入C/C基材内部,3%Al-Si涂层具有最好的阻止Si渗入作用;Al含量超过3%时,Si的渗入程度随Al含量的增加而加剧;涂层中MoSi2的理论含量超过50%时,MSN-C/C复合材料1 400℃的抗氧化性能随MoSi2含量的增加而显著下降;MSN30-C/C和MSN40-C/C复合材料均在1 200～1 400℃表现出相近的抗氧化能力,但只有MSN30-C/C复合材料表现出抗1 450℃氧化的能力.