基于改进MobileFaceNet的人脸识别方法北大核心

针对目前大多数人脸识别算法参数多、计算量大,难以部署到移动端和嵌入式设备中的问题,提出了一种基于改进MobileFaceNet的人脸识别方法。通过对MobileFaceNet模型结构的调整,将bottleneck模块优化为sandglass模块,改良深度卷积和逐点卷积的相对位置,适当增大sandglass模块的输出通道数,从而减少特征压缩时的信息丢失,增强人脸空间特征的提取。实验结果表明:改进后的方法在LFW测试数据集上准确率达99.15%,模型大小和计算量分别仅为原算法的61%和45%,验证了所提方法的有效性。     

Soluble polyimide as liquid crystal perpendicular alignment layer

Journal of Materials Science - Three polyimides (PIs) were prepared from a diamine containing biphenyl ester group as a side chain and a corresponding dianhydride chosen from...     

基于SOI衬底的宽带低损耗声表面波滤波器研究

使用结构为42°Y-X LiTaO₃(600 nm)/SiO₂(500 nm)/Si的SOI衬底，通过抑制横向模式等优化设计，研制了单端谐振器和声表面波滤波器。经测试，谐振器的谐振频率为1.5 GHz，品质因数(Q)值高达4 000；滤波器的中心频率为1 370 MHz，插入损耗为-1.2 dB，1 dB带宽为74 MHz，相对带宽达到5.4%，阻带抑制大于40 dB，且温度系数在-55~+85 ℃时优于-9×10^-6/℃。该产品具有高频、宽带、低损耗、低温漂、高阻带抑制的特点，其性能指标优异，具有很好的实用性。     

水力空化改质对重质原油沥青质及性质的影响

利用水力空化过程产生局部的高温、高压、高射流以及强大的剪切力等极端化学物理条件改质处理沙特重质原油，试验结果表明：沙特重质原油经过水力空化改质后粘度由13.61降低至7.22mm2/s，残碳由7.16%降低至6.48%，实沸点蒸馏后减压渣油降低1个百分点。进一步采用APPI FT-IR MS、XRD、FT-IR、SEM和粒度分布等技术研究了水力空化改质对沙重原油分子组成，沥青质团聚体微晶结构、沥青质胶束粒径分布、沥青质官能团、沥青质形貌等方面的影响，从分子角度阐述空化改质重油的机理。研究结果表明：水力空化改质后沙重原油分子量分布、芳烃类化合物缔合作用变小；沥青质对低DBE化合物吸附性能降低；沥青质团聚体微晶结构更加松散；沥青质胶束粒度分布降低；沥青质分子相互团聚作用力减弱。进一步考察了水力空化改质前后减压渣油延迟焦化性能，改质处理后焦炭产率降低1.85个百分点，液体收率和气体产率分别增加1.52和0.33个百分点，水力空化改质对沥青质性质、结构特点的改善能够有效的提高其加工性能。     

HPCL法测定左亚叶酸钠的异构体

目的:常用的亚叶酸类制剂包括亚叶酸钙、亚叶酸钠及其他们的左旋单体左亚叶酸钙、左亚叶酸钠,亚叶酸类制剂在体内真正起活性作用的部分为左亚叶酸.在制备中一般通过2种单体成盐时不同溶解度进行分离,但现有测定含量的检测方法均无法分离左旋或右旋单体,容易造成含量测定误差.结论:因此我们用HPLC法对注射用左亚叶酸钠异构体测定方法进行了研究,该法测定重复性好,结果准确可靠.     

Effects of non-thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles

The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles ( FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products.