8results about How to "Keep texture" patented technology

The invention discloses a low-illumination image enhancement algorithm based on deep convolution, which is suitable for the field of image processing, and the core of the algorithm lies in an efficient noise reduction process and accurate decomposition of an illumination image and a reflection image. Comprising the following steps that firstly, a channel noise reduction module works cooperatively through multiple noise reduction strategies, noise in an image is effectively removed, and a foundation is laid for follow-up processing; then, the illumination image decomposition network and the reflection image decomposition network accurately separate the brightness information, texture and color information of the image based on a deep learning structure. And finally, by ingeniously fusing the illumination image and the reflection image, reconstructing a high-quality enhanced image, remarkably improving the brightness, contrast and details of the image, and meanwhile, retaining the natural color of the image. The algorithm has the advantages of being high in noise reduction capacity, accurate in illumination image decomposition, efficient in reflection image decomposition, good in enhancement effect and the like, and an effective and practical solution is provided for image enhancement under the low-illumination condition.

The invention relates to the technical field of profile processing, in particular to a paint spraying processing technology after wiredrawing, which comprises the following processing steps: taking an aluminum material, wiredrawing the aluminum material through wiredrawing equipment, and removing part of an operation layer to obtain a base material with a wiredrawing layer on the surface; carrying out polishing treatment on the base material; carrying out pretreatment and passivation treatment on the base material; automatically spraying paint on the base material; carrying out curing treatment on the base material subjected to paint spraying treatment; attaching a protective film to the surface of the base material to obtain a wiredrawing finished product; according to the paint spraying processing technology after wiredrawing, the production steps can be simplified, the production process is more environmentally friendly, and the quality of the obtained wiredrawing finished product is better.

The utility model relates to the technical field of dried bean curd processing, and discloses a juice boiling device for dried bean curd processing, the juice boiling device for dried bean curd processing comprises a base, a processing tank, a top cover, a feeding groove, a heating device, a temperature controller, an exhaust hole, a discharging groove, a heat preservation layer, a discharging port and a filter screen, the processing tank is arranged at the upper end of the base, the exhaust hole allows hot steam to escape, and the top cover is arranged at the lower end of the base. And the heat conduction layer helps the heat of the heating device to be uniformly distributed in the processing tank, so that the heat efficiency is improved. According to the juice boiling device for dried bean curd processing, the overall efficiency and the product consistency are improved, firstly, an automatic control system of the device comprises a temperature controller and an electric stirring mechanism, it is guaranteed that the temperature and the stirring speed of marinade are constant in the whole boiling process, the flavor and quality consistency of the marinade is guaranteed, the number of variations of manual operation is reduced, and the production cost is reduced. Therefore, the production efficiency is improved, and the labor cost is reduced.

The invention discloses anti-freezing taro milk with high emulsibility. The taro milk is prepared from the following raw materials: 15-25% of red bud taro, 5-8% of coconut oil, 0.6-1.5% of salt, 0.3-0.8% of an acidity regulator, 5-7% of sugar, 1-2% of diglyceride and the balance of water. The raw materials are metered in percentage by mass. The preparation method comprises the following steps: treating raw materials, pulping, refining primary pulp, mixing, emulsifying, homogenizing, sterilizing and bagging. According to the invention, multiple salts are added to interact with multiple acidity regulators so as to indirectly improve the emulsibility of the emulsion, and the combination of the salts and the acidity regulators significantly enhances the emulsibility of the anti-freezing taro milk and improves the stability of the anti-freezing taro milk by regulating multiple aspects such as charge, pH and viscosity; the dual-action mechanism enables the emulsion to be more reliable in storage and use processes.

The invention discloses a solid wood bookshelf with the shelf height capable of being rapidly adjusted, and relates to the technical field of furniture design and manufacturing, the solid wood bookshelf comprises a bookshelf body, a spraying mechanism is arranged at the top of the bookshelf body, a pressurizing mechanism is arranged at the top of the bookshelf body, a drying mechanism is arranged on the side wall of the bookshelf body, and insect prevention liquid in a container is pressurized; the spraying force of the liquid can be increased, so that the insect prevention liquid can be better sprayed to a target site, the coverage area and uniformity of the sprayed liquid are improved, the insect prevention liquid is sprayed to the surface of the solid wood bookshelf, a layer of protective film can be formed on the wood surface, insect attack invasion is prevented, chemical components in the insect prevention liquid can effectively inhibit or kill insect attack, and the insect prevention effect is good. And drying is conducted after insect prevention liquid is sprayed, drying can help the insect prevention liquid permeate into the surfaces and textures of the wood better, and the insect prevention effect is improved.

The invention provides a machine vision image processing smoothing method and system. The method comprises the following steps: acquiring an original machine vision image, and performing preliminary noise reduction processing on the original machine vision image through a fast non-local mean algorithm and a box filter to acquire an image after preliminary noise reduction; performing end-to-end low-resolution image super-resolution reconstruction on the image subjected to preliminary noise reduction through a deep residual convolutional network to obtain a super-resolution reconstructed image; carrying out image edge analysis screening on the super-resolution reconstructed image to screen out an edge fuzzy gray level out-of-tolerance image; and carrying out edge blur elimination and gray level recovery on the edge blur gray level out-of-tolerance image by selecting an edge smoothing preserving model.

The object is to suppress explosive boiling during heat cooking of a mushroom-ingredient-containing food product while maintaining the chewing texture of the mushroom ingredients even after the heat cooking. Provided is a food product containing mushroom ingredients, the food product satisfying all of the following (1) to (3): (1) the food product contains a mushroom ingredient having a shortest side length of greater than 5 mm at a content of 1.0 mass% or more in terms of wet mass in the food product; (2) the content ratio of a mushroom ingredient having a shortest side length of 5 mm or less to the mushroom ingredient having the shortest side length of greater than 5 mm is 20 times or less in terms of wet mass in a 10 mesh-on fraction; (3) when a 10 mesh-pass fraction is measured by "Method α", the maximum viscosity at a time point when the fraction reaches 80°C is less than 1200 cP, wherein in the "Method α", the viscosity of 25 g of a measurement sample is measured while the temperature is increased from 50°C to 80°C at a temperature increase rate of 6°C / minute using a rapid visco analyzer (RVA).

The utility model discloses a kind of fresh wet dough wrapper precooling devices, device includes structure box, the upper portion of one side of structure box is provided with feed inlet, the lower portion of opposite side of feed inlet is provided with discharge port;Multiple cooling plate assemblies are provided in the structure box, the cooling plate assembly is transversely parallel in the structure box Setting, and the cooling plate assembly of adjacent upper and lower positions keeps staggered setting in head and tail end;The cooling plate assembly of position uppermost is connected feed inlet in head section, the cooling plate assembly of position lowermost is connected discharge port in tail end;The cooling plate assembly includes material conveyor belt, cooling plate is paved between the upper and lower belt surface of material conveyor belt, to carry out non-contact cooling to fresh wet dough wrapper continuously passing through the belt surface of material conveyor belt.The device of the utility model has the advantages of high cooling efficiency, can maintain fresh wet dough wrapper quality, and is easy to clean and maintain, provides an efficient, reliable solution for the continuous batch rapid precooling of fresh wet dough wrapper.