Search results for: Shiji Hu

Authors: Shiji Hu, Lei Li, Wanting Zhou, Daohong Yang

Abstract:

The data encryption is the foundation of today’s communication. On this basis, to improve the speed of data encryption and decryption is always an important goal for high-speed applications. This paper proposed an elliptic curve crypto processor architecture based on SM2 prime field. Regarding hardware implementation, we optimized the algorithms in different stages of the structure. For modulo operation on finite field, we proposed an optimized improvement of the Karatsuba-Ofman multiplication algorithm and shortened the critical path through the pipeline structure in the algorithm implementation. Based on SM2 recommended prime field, a fast modular reduction algorithm is used to reduce 512-bit data obtained from the multiplication unit. The radix-4 extended Euclidean algorithm was used to realize the conversion between the affine coordinate system and the Jacobi projective coordinate system. In the parallel scheduling point operations on elliptic curves, we proposed a three-level parallel structure of point addition and point double based on the Jacobian projective coordinate system. Combined with the scalar multiplication algorithm, we added mutual pre-operation to the point addition and double point operation to improve the efficiency of the scalar point multiplication. The proposed ECC hardware architecture was verified and implemented on Xilinx Virtex-7 and ZYNQ-7 platforms, and each 256-bit scalar multiplication operation took 0.275ms. The performance for handling scalar multiplication is 32 times that of CPU (dual-core ARM Cortex-A9).

Keywords: Elliptic curve cryptosystems, SM2, modular multiplication, point multiplication.

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Authors: Dongxiao Sun-Waterhouse, Shiji Nair, Reginald Wibisono, Sandhya S. Wadhwa, Carl Massarotto, Duncan I. Hedderley, Jing Zhou, Sara R. Jaeger, Virginia Corrigan

Abstract:

Attempts to add fibre and polyphenols (PPs) into popular beverages present challenges related to the properties of finished products such as smoothies. Consumer acceptability, viscosity and phenolic composition of smoothies containing high levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750 mg per 300 mL serve) were examined. The changes in total extractable PP, vitamin C content, and colour of selected smoothies over a storage stability trial (4°C, 14 days) were compared. A set of acidic aqueous model beverages were prepared to further examine the effect of two different heat treatments on the stability and extractability of PPs. Results show that overall consumer acceptability of high fibre and PP smoothies was low, with average hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour, texture and overall acceptability decreased as fibre and polyphenol contents increased, with fibre content exerting a stronger effect. Higher fibre content resulted in greater viscosity, with an elevated PP content increasing viscosity only slightly. The presence of fibre also aided the stability and extractability of PPs after heating. A reduction of extractable PPs, vitamin C content and colour intensity of smoothies was observed after a 14-day storage period at 4°C. Two heat treatments (75°C for 45 min or 85°C for 1 min) that are normally used for beverage production, did not cause significant reduction of total extracted PPs. It is clear that high levels of added fibre and PPs greatly influence the consumer appeal of smoothies, suggesting the need to develop novel formulation and processing methods if a satisfactory functional beverage is to be developed incorporating these ingredients.

Keywords: Apple fibre, apple and blackcurrant polyphenols, consumer acceptability, functional foods, stability.

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