• Journal of Sensor Science and Technology
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• v.32 no.4
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• pp.246-251
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• 2023

Internet of Things (IoT) systems process signals from various sensors using signal processing algorithms suitable for the signal characteristics. To analyze complex signals, these systems usually use signal processing algorithms in the frequency domain, such as fast Fourier transform (FFT), filtering, and short-time Fourier transform (STFT). In this study, we propose a multi-mode sensor signal processor (SSP) accelerator with an FFT-based hardware design. The FFT processor in the proposed SSP is designed with a radix-2 single-path delay feedback (R2SDF) pipeline architecture for high-speed operation. Moreover, based on this FFT processor, the proposed SSP can perform filtering and STFT operation. The proposed SSP is implemented on a field-programmable gate array (FPGA). By sharing the FFT processor for each algorithm, the required hardware resources are significantly reduced. The proposed SSP is implemented and verified on Xilinxh's Zynq Ultrascale+ MPSoC ZCU104 with 53,591 look-up tables (LUTs), 71,451 flip-flops (FFs), and 44 digital signal processors (DSPs). The FFT, filtering, and STFT algorithm implementations on the proposed SSP achieve 185x average acceleration.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.394-403
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• 1995

Various thermal treatments such as toasting, roasting, drum drying, autoclaving+drum drying, microwaving+drum drying and extrusion were attempted to investigate their effects on chemical composition (proximate composition, Klason lignin, neutral sugar, uronic acid, starch, free sugar, dietary fiber, phytic acid, etc) and functional properties (water solubility index, water absorption index, water holding capacity, oil holding capacity, bulk density, swelling, etc) of wheat bran. Thermal treatments on wheat bran increased soluble dietary fiber (SDF) content from 2.7% (raw sample) to 4.6% (toasted), 4.5% (roasted), 4.6% (drum dried), 5.2% (autoclaved), 3.7% (microwaved), 5.6% (extruded). In contrast, total dietary fiber (TDF) content remained nearly constant regardless of thermal treatments, reflecting the concomitant decrease in insoluble dietary fiber (IDF). It was also found that water holding capacity (WHC) increased $20{\sim}75%$ due to thermal treatments employed in this research. Both bulk density and swelling were not directly relevant to WHC, but thier multiplication exhibited good correlation $(R^2=0.94)$ with WHC. Scanning elctron microscopy (SEM) exhibited that structure of raw wheat bran was significantly modified, whose degree and shape well reflected the types of thermal treatments.

• Food Science and Preservation
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• v.22 no.6
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• pp.838-844
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• 2015

The purpose of this study was to perform a functional components analysis and investigate the physical properties of powders made from the stems or fruit of freeze-dried Cheonnyuncho cactus (Opuntia humifusa). The functional components analysis showed that the stem and fruit powders han vitamin C levels of 42.14 mg and 105.21 mg, respectively. The stems powder contained more lutein than the fruit powder. The fruit powder contained more vitamin C than the stem powder. The SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) in the stem powder were 45.24% and 22.15%, respectively, which were higher then the values for the fruit powder. The stem and fruit powders contained 19.30 mg/g and 25.10 mg/g of crude saponin, respectively. The pH of the stem and fruit powders was 5.34 and 5.07, respectively, both indicating low acidity. The L, a and b values of the stem powder color were 78.28, -3.71, and 19.19, respectively. The L, a and b values of the fruit powder color were 55.56, 24.84, and -3.18, respectively. The stems powder had a higher bulk density, water holding capacity, and swelling power than those of the fruit powder, but water-retaining capacity of the stem powder was lower than that of the fruit powder. In addition, the stems powder had a higher viscous material content and water uptake compared to the fruit powder. Based on the above results, we determined that Cheonnyuncho (Opuntia humifusa) powder had potentially useful functional components and physical properties.