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35 results about "Content retention" patented technology

Image falsification detecting and falsification positioning method based on image signature

The invention discloses an image falsification detecting and falsification positioning method based on an image signature, which comprises the following steps: performing noise-depressing treatment on an original image; extracting image characteristic points by utilizing an adaptable Harris angular point detection algorithm; constructing a characteristic point neighborhood; calculating a statistic quantity in the characteristic point neighborhood, acquiring a characteristic vector value and generating a middle signature; performing Huffman coding, thereby acquiring the final signature of the original image; performing the Huffman decoding on the final signature of the original image, thereby acquiring the middle signature of the original image; generating the middle signature of a detected image; defining a distance between the two middle signatures and judging if the detected image is falsified; and positioning a falsified area. The method provided by the invention has excellent robustness to the image processing operations of visually acceptable geometric deformation and content retention such as JPEG (joint photographic experts group) compression, noise adding, filtering, and the like, has excellent sensitivity to the spite falsification attack, and can be used for confirming the position of the falsified area.
Owner:XIAN UNIV OF TECH

Preparation method of nutritional dry pears

InactiveCN107897774APrevent oxidationThe internal structure is tight and completeFood ingredient as antioxidantFood freezingPEARFreeze-drying
The present invention belongs to the technical field of selenium-enriched late autumn yellow pear processing and particularly relates to a preparation method of nutritional dry pears. The preparationmethod comprises steps of fresh late autumn yellow pear slice processing, hot air and vacuum freeze-drying, mixed solution spraying and far-infrared oven processing. Compared with the prior art, the preparation method has the following advantages: fresh pear slices are soaked using a pineapple extract solution, oxidation of the pear slices can be effectively prevented, and at the same time nutrients in the pear slices are effectively kept not lost; and then the air-drying and vacuum freeze-drying combined method is used to conduct drying of the pear slices, the dry pears are subjected to the rapid drying and slow drying, finally a mixed solution is sprayed on both sides of the pear slices, a layer of thin film forms on surfaces of the pear slices, a far-infrared treatment is combined, surface skins of the dry pears are hardened, a chewing resistance degree is increased, recovery is good after being chewed, and the preparation method improves mouthfeel of the dry pears, further reducesloss of nutrients in the dry pears and has an organic selenium content retention rate of 96% or more.
Owner:蚌埠市众星蔬果科技专业合作社联合社
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