A pseudo-random coding side-lobe suppression method based on CLEAN algorithm is introduced.The CLEAN algorithm mainly processes pulse compression results of a pseudo-random coding,and estimates a target＇s distance by...A pseudo-random coding side-lobe suppression method based on CLEAN algorithm is introduced.The CLEAN algorithm mainly processes pulse compression results of a pseudo-random coding,and estimates a target＇s distance by a method named interpolation method,so that we can get an ideal pulse compression result of the target,and then use the adjusted ideal pulse compression side-lobe to cut the actual pulse compression result,so as to achieve the remarkable performance of side-lobe suppression for large targets,and let the adjacent small targets appear.The computer simulations by MATLAB with this method analyze the effect of side-lobe suppression in an ideal or noisy environment.It is proved that this method can effectively solve the problem due to the side-lobe of pseudo-random coding being too high,and can enhance the radar＇s multi-target detection ability.展开更多
To improve drying uniformity and anthocyanin content of the raspberry puree dried in a continuous microwave dryer,the effects of process parameters(microwave intensity,air velocity,and drying time)on evaluation indexe...To improve drying uniformity and anthocyanin content of the raspberry puree dried in a continuous microwave dryer,the effects of process parameters(microwave intensity,air velocity,and drying time)on evaluation indexes(average temperature,average moisture content,average retention rate of the total anthocyanin content,temperature contrast value,and moisture dispersion value)were investigated via the response surface method(RSM)and the artificial neural network(ANN)with genetic algorithm(GA).The results showed that the microwave intensity and drying time dominated the changes of evaluation indexes.Overall,the ANN model was superior to the RSM model with better estimation ability,and higher drying uniformity and anthocyanin retention rate were achieved for the ANN-GA model compared with RSM.The optimal parameters were microwave intensity of 5.53 W•g^(-1),air velocity of 1.22 m·s^(-1),and drying time of 5.85 min.This study might provide guidance for process optimization of microwave drying berry fruits.展开更多
文摘A pseudo-random coding side-lobe suppression method based on CLEAN algorithm is introduced.The CLEAN algorithm mainly processes pulse compression results of a pseudo-random coding,and estimates a target＇s distance by a method named interpolation method,so that we can get an ideal pulse compression result of the target,and then use the adjusted ideal pulse compression side-lobe to cut the actual pulse compression result,so as to achieve the remarkable performance of side-lobe suppression for large targets,and let the adjacent small targets appear.The computer simulations by MATLAB with this method analyze the effect of side-lobe suppression in an ideal or noisy environment.It is proved that this method can effectively solve the problem due to the side-lobe of pseudo-random coding being too high,and can enhance the radar＇s multi-target detection ability.
基金Supported by the National Natural Science Foundation of China(32072352)。
文摘To improve drying uniformity and anthocyanin content of the raspberry puree dried in a continuous microwave dryer,the effects of process parameters(microwave intensity,air velocity,and drying time)on evaluation indexes(average temperature,average moisture content,average retention rate of the total anthocyanin content,temperature contrast value,and moisture dispersion value)were investigated via the response surface method(RSM)and the artificial neural network(ANN)with genetic algorithm(GA).The results showed that the microwave intensity and drying time dominated the changes of evaluation indexes.Overall,the ANN model was superior to the RSM model with better estimation ability,and higher drying uniformity and anthocyanin retention rate were achieved for the ANN-GA model compared with RSM.The optimal parameters were microwave intensity of 5.53 W•g^(-1),air velocity of 1.22 m·s^(-1),and drying time of 5.85 min.This study might provide guidance for process optimization of microwave drying berry fruits.
