Search results

The Hurst exponent has been very important in telling the difference between fractal signals and explaining their significance. For estimators of the Hurst exponent, accuracy and efficiency are two inevitable considerations. The main purpose of this study is to raise the execution efficiency of the existing estimators, especially the fast maximum likelihood estimator (MLE), which has optimal accuracy.

A two-stage procedure combining a quicker method and a more accurate one to estimate the Hurst exponent from a large to small range will be developed. For the best possible accuracy, the data-induction method is currently ideal for the first-stage estimator and the fast MLE is the best candidate for the second-stage estimator.

For signals modeled as discrete-time fractional Gaussian noise, the proposed two-stage estimator can save up to 41.18 per cent the computational time of the fast MLE while remaining almost as accurate as the fast MLE, and even for signals modeled as discrete-time fractional Brownian motion, it can also save about 35.29 per cent except for smaller data sizes.

The proposed two-stage estimation procedure is a novel idea. It can be expected that other fields of parameter estimation can apply the concept of the two-stage estimation procedure to raise computational performance while remaining almost as accurate as the more accurate of two estimators.

Assessing image quality is a difficult task. Different demands need distinct criteria, so it is not realistic to decide which contrast enhancement method is better only through one criterion. The main purpose is to propose an efficient scheme to effectively evaluate image quality. Furthermore, the idea can be applied in other fields.

To objectively and quantitatively assess image quality, the authors integrate four criteria into one composite criterion and use it to evaluate seven existing contrast enhancement methods. The mechanism of integration is through a newly proposed way of computing a grey relational grade (GRGd), called the consistent grey relational grade (CGRGd).

In this paper, the authors propose the CGRGd, which is more efficient and consistent than other existing GRGds. When applied to image quality evaluation, the proposed CGRGd can effectively choose the best method than others. The results also indicate that the proposed CGRGd combined with appropriate criteria can be widely used in the field of multiple criteria.

The proposed CGRGd is a new approach to the problem of multi-criteria evaluation, and its application to the evaluation of image quality is a novel idea. For readers interested in the field of multi-criteria decision-making, the CGRGd provides an efficient and effective alternative.

Travellers who love to try different foods and who frequently follow up on food-related news and topics consider themselves to be “foodies”. The main aim of this research was to identify the relationships among food consumption motivations, experiential values and well-being of foodies.

A questionnaire survey was distributed to foodies from the Chinese mainland, Hong Kong and Macao in March–May 2019 who were aged 18 and above and who had visited Taiwan within the prior two years. Some 480 valid responses were received based on intercepts at airports and the data, based on a conceptual model, were analysed through structural equation modelling (SEM).

Three paths among the key variables showed significant and positive relationships. Additionally, the mediating effect of food experiential values on emotions and well-being was identified.

The findings provide insights for food and hospitality scholars and the related literature since “foodie” is a rather new concept that is lacking in sufficient empirical and conceptual research. The research examines the relationships among experiential values, motivations and emotions and their influences on the well-being of foodies. In past studies on food consumption motivations and emotions, food experiential values were not included as a variable of potential influence. The research subjects were confined to foodies from the Chinese mainland (including Hong Kong and Macao) who were in Taiwan. Hence, the generalisation based on the sample may be limited.

This research produces useful information on the behaviour of Chinese foodies when they are travelling. Preparers of food and beverages and tourism retailers should supply food that represents local cultural characteristics and design relevant local food souvenirs with the appropriate packaging.

Communities need to realise that not all visitors are alike and that some have a deeper interest in local foods and their historical and cultural roots.

Although numerous studies on the behaviours of Chinese tourists have been conducted, the research on their food consumption characteristics is limited. To date, no empirical studies have examined the relationships among foodies, food consumption motivations, food experiential values, emotions and well-being of mainland Chinese tourists, which is a knowledge gap in understanding this important market segment.