This paper focuses on the development of a distributed rapid prototyping system via the Internet to form a framework of Internet prototyping and manufacturing for the…
This paper focuses on the development of a distributed rapid prototyping system via the Internet to form a framework of Internet prototyping and manufacturing for the support of effective product development. The proposed methodology is targeted at a wide audience using a disparate range of computer systems to access remotely located rapid prototyping facilities via the Internet for prototype fabrication. The methodology is useful for both educational research for teaching evolving rapid prototyping technologies and remote scientific visualization. This approach is based on the merger of object‐oriented modular software architecture and client server communications for the remote control of rapid prototyping hardware (called fused deposition modeling) via the Internet. Other Web tools are used to allow the remote user to have higher interactivity with the server applications that have a direct link with the front‐end terminals controlling the rapid prototyping hardware.
The purpose of this paper is to analyze the development of a novel approach for automated terrain mapping a robotic vehicles path tracing.
The approach includes stitching of images, obtained from unmanned aerial vehicle, based on ORB descriptors, into an orthomosaic image and the GPS-coordinates are binded to the corresponding pixels of the map. The obtained image is fed to a neural network MASK R-CNN for detection and classification regions, which are potentially dangerous for robotic vehicles motion. To visualize the obtained map and obstacles on it, the authors propose their own application architecture. Users can any time edit the present areas or add new ones, which are not intended for robotic vehicles traffic. Then the GPS-coordinates of these areas are passed to robotic vehicles and the optimal route is traced based on this data
The developed approach allows revealing impassable regions on terrain map and associating them with GPS-coordinates, whereas these regions can be edited by the user.
The total duration of the algorithm, including the step with Mask R-CNN network on the same dataset of 120 items was 7.5 s.
Creating an orthophotomap from 120 images with image resolution of 470 × 425 px requires less than 6 s on a laptop with moderate computing power, what justifies using such algorithms in the field without any powerful and expensive hardware.
The purpose of this review is to address the consumer’s preferences that have varied greatly in the past decade appraising the use of flavor and aroma compounds in the…
The purpose of this review is to address the consumer’s preferences that have varied greatly in the past decade appraising the use of flavor and aroma compounds in the development of functional foods rather than consuming artificial additives. A growing interest in natural flavoring agents and preservatives have made the researchers to explore the other bio-functional properties of natural flavors beyond their ability to give a remarkable flavor to the food.
In this review, five major flavoring agents used significantly in food industries have been discussed for their bioactive profile and promising health benefits. Vanilla, coffee, cardamom, saffron and cinnamon, despite being appreciated as natural flavors, have got impressive health benefits due to functional ingredients, which are being used for the development of nutraceuticals.
Flavoring and coloring compounds of these products have shown positive results in the prevention of several diseases including carcinoma and neurological diseases such as Alzheimer’s and Parkinson’s. Such effects are attributed to the presence of phenolic compounds, which possesses free radical scavenging, anti-inflammatory antiviral and antimicrobial properties. These properties not only show a preventive mechanism against diseases but also makes the food product shelf-stable by imparting antimicrobial effects.
This paper highlights the opportunities to increase the use of such natural flavoring agents over synthetic aroma compounds to develop novel functional foods. Phenols, carotenoids and flavonoids are the major health-promoting components of these highly valued aroma ingredients.