Search results for: J. Curry

Authors: Supaporn Wimonchailerk

Abstract:

This research aims to study how to design and create the media to promote Thai cuisine. The study used qualitative research methods by using in-depth interview 3 key informants who have experienced in the production of food or cooking shows in television programs with an aspect of acknowledging Thai foods. The results showed that visual presentation is divided into four categories. First, the light meals should be presented in details via the close-up camera with lighting to make the food look more delicious. Then the curry presentation should be arranged a clear and crisp light focus on a colorful curry paste. Besides the vision of hot steam floating from the plate and a view of curry spread on steamed rice can call great attentions. Third, delivering good appearances of the fried or spicy foods, the images must allow the audiences to see the shine of the coat covering the texture of the food and the colorful of the ingredients. Fourth, the presentation of sweets is recommended to focus on details of food design, composition, and layout.

Keywords: Media production, television, promote, Thai cuisine.

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Authors: Radhika Jain, Sangeeta Goomer

Abstract:

In the present study an attempt has been made to re-engineer traditional wadi into wholesome ready-to-use cereal-pulse-based chunks rich in protein quality and fibre content. Chunks were made using extrusion-dehydration combination. Two formulations i.e., whole green gram dhal with instant oats and washed green gram dhal with whole oats were formulated. These chunks are versatile in nature as they can be easily incorporated in day-to-day home-made preparations such as pulao, potato curry and kadhi. Cereal-pulse ratio was calculated using NDpCal%. Limiting amino acids such as lysine, tryptophan, methionine, cysteine and threonine were calculated for maximum amino acid profile in cereal-pulse combination. Time-temperature combination for extrusion at 130^oC and dehydration at 65^oC for 7 hours and 15 minutes were standardized to obtain maximum protein and fibre content. Proximate analysis such as moisture, fat and ash content were analyzed. Protein content of formulation was 62.10% and 68.50% respectively. Fibre content of formulations was 2.99% and 2.45%, respectively. Using a 5-point hedonic scale, consumer preference trials of 102 consumers were conducted and analyzed. Evaluation of chunks prepared in potato curry, kadi and pulao showed preferences for colour 82%, 87%, 86%, texture and consistency 80%, 81%, 88%, flavour and aroma 74%, 82%, 86%, after taste 70%, 75%, 86% and overall acceptability 77%, 75%, 88% respectively. High temperature inactivates antinutritional compounds such as trypsin inhibitors, lectins, saponins etc. Hence, availability of protein content was increased. Developed products were palatable and easy to prepare.

Keywords: Extrusion, NDpCal%, protein quality, wadi.

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Authors: N. R. Harris, J. Curry

Abstract:

This paper describes the construction and operation of an experimental LoRaWAN network surrounding the University of Southampton in the United Kingdom. Following successful installation, an experimental node design is built and characterised, with particular emphasis on radio range. Several configurations are investigated, including different data rates, and varying heights of node. It is concluded that although range can be great (over 8 km in this case), environmental topology is critical. However, shorter range implementations, up to about 2 km in an urban environment, are relatively insensitive although care is still needed. The example node and the relatively simple base station reported demonstrate that LoraWan can be a very low cost and practical solution to Internet of Things type applications for distributed monitoring systems with sensors spread over distances of several km.

Keywords: Wireless sensor network, LoRa, internet of things, propagation.

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Authors: Christopher Paterson, Richard Curry, Alan Purvis, Simon Johnson

Abstract:

Emerging Bio-engineering fields such as Brain Computer Interfaces, neuroprothesis devices and modeling and simulation of neural networks have led to increased research activity in algorithms for the detection, isolation and classification of Action Potentials (AP) from noisy data trains. Current techniques in the field of 'unsupervised no-prior knowledge' biosignal processing include energy operators, wavelet detection and adaptive thresholding. These tend to bias towards larger AP waveforms, AP may be missed due to deviations in spike shape and frequency and correlated noise spectrums can cause false detection. Also, such algorithms tend to suffer from large computational expense. A new signal detection technique based upon the ideas of phasespace diagrams and trajectories is proposed based upon the use of a delayed copy of the AP to highlight discontinuities relative to background noise. This idea has been used to create algorithms that are computationally inexpensive and address the above problems. Distinct AP have been picked out and manually classified from real physiological data recorded from a cockroach. To facilitate testing of the new technique, an Auto Regressive Moving Average (ARMA) noise model has been constructed bases upon background noise of the recordings. Along with the AP classification means this model enables generation of realistic neuronal data sets at arbitrary signal to noise ratio (SNR).

Keywords: Action potential detection, Low SNR, Phase spacediagrams/trajectories, Unsupervised/no-prior knowledge.

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