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交互信息的获取是决定分布式虚拟现实系统沉浸感和真实感好坏的关键因素,通过对交互者手臂位置的跟踪,可以提供更加直观和谐的人机交互模式,为了跟踪手臂的运动轨迹,提出一种基于模糊预测控制理论的手臂运动估计算法——FPC-AME,通过提取来自2个同步摄像机的实时图像中交互者腕部和肘部的标识环信息,对手臂位置进行预测和估计,实现形象化的六自由度手臂导航.实验结果表明,在环境光照基本稳定的条件下,文中算法可以生成稳定、精确的手臂位置信息,相关研究对虚拟环境下的沉浸式交互具有较高的理论意义和实用价值. 相似文献
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Effect of salting processes on chemical composition,textural properties and microstructure of duck egg 总被引:1,自引:0,他引:1
Thammarat Kaewmanee Soottawat Benjakul Wonnop Visessanguan 《Journal of the science of food and agriculture》2009,89(4):625-633
BACKGROUND: Salted eggs have been produced in Thailand and consumed nationwide. Salted egg can be made by brining eggs in saturated saline or by coating the egg with soil paste mixed with salt. The achievement of salting is generally indicated by the textural development of egg yolk. Yolk property is therefore a prime factor governing consumer acceptability and market demand. The objective of this study was to determine chemical composition, textural properties and microstructure of duck egg obtained from the coating and immersing methods at different salting times. RESULTS: Decreases in moisture content with coincidental increases in salt content in both egg white and yolk were observed during salting, regardless of salting process. However, no difference in salt content was noticeable in yolks (P > 0.05). The paste coating method tended to yield greater oil exudation of egg yolk than the immersing method. Maximum transition temperature (Tmax) of egg proteins and thiobarbituric acid‐reactive substance (TBARS) value in yolk increased with increasing salting time. A similar hardening ratio of yolk was observed in both processes. Higher hardness and adhesiveness were found in yolk with the paste coating method, whereas greater fracturability, springiness, gumminess and chewiness were observed with the immersing method. Nevertheless, both processes rendered the yolk with similar cohesiveness. Yolk granules were aligned closely when salting proceeded, irrespective of salting process. CONCLUSION: Dehydration and release of lipids in egg yolk increased with increasing salting time and were more pronounced with the paste coating method. Therefore salting processes affected the properties of salted eggs. Copyright © 2009 Society of Chemical Industry 相似文献
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为了解决烟熏鳗鱼加工过程中油脂外溢及氧化的技术难题,并控制微生物生长,研究液熏法生产熏鳗的技术。通过控制烘烤温度及时间防止油脂外溢及氧化,并保持鲜度。对腌液的成分、浸渍条件及鳗鱼的烘烤条件进行了优化,确定了鳗鱼液熏的加工工艺条件,并对其工艺稳定性及产品保藏性进行了研究。结果表明,利用液熏法制备熏鳗适宜的工艺是:盐液质量分数6%,熏液质量分数8%,浸渍时间5h,烘烤温度85℃。用该工艺生产液熏鳗鱼,不仅有效地解决了油脂外溢引起过氧化值快速增加的技术难题,还控制了微生物的生长,保证了产品的安全性。该工艺稳定性好,产品卫生安全,各批次产品间的相对标准偏差小于6%。在冷冻状态下保藏6个月后其菌落总数、大肠菌群及过氧化值均符合国家卫生标准。对该工艺进一步研究及应用,有助于推动鳗鱼加工技术的进步。 相似文献
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选用四种不同纳米无机抗菌纤维,分别放入蒸馏水中,在不同的温度、时间和浸泡次数下,研究浸泡温度、时间以及次数与抗菌纤维浸泡液的电导率之间的关系。实验发现,抗菌纤维浸泡液的电导率与纤维耐反复洗涤性能即抗菌耐久性密切相关。 相似文献
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本文概括性地介绍了灰渣库坝体稳定性分析过程,包括计算参数的选取方法,利用计算机软件进行坝体边坡稳定的计算,并对坝体状况和运行条件之间的关系进行了具体分析。 相似文献
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利用VC环境下OpenGL绘制三维模型的方法,对核电站的三维辐射屏蔽体进行虚拟实现,解决从实验室到现场操作的不便.介绍三维屏蔽体模型从3DSMAX转换到OpenGL的过程,克服3DSMAX构造模型的不可交互性,简化OpenGL中建模的复杂过程.在VC环境下,做出虚拟的操作面板,参数设置对话框,增加了沉浸效果. 相似文献
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