Detecting, imaging and sizing defects in a bounded elastic medium is still a difficult task, especially when access is complex. Adjoint methods simplify the task as they take advantage of prior information such as the geometry and material properties. However, they still reveal a number of important limitations. Artifacts observed on the conventional topological energy image result from wave interactions with the boundaries of the inspected medium. The paper describes a method for addressing these artifacts, which involves forward and adjoint fields specified in terms of the boundary conditions. Modified topological energies are then defined according to the type of analyzed flaw (open slit or inclusion). Comparison of the numerical results with the experimental data confirms the relevance of the approach.
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http://dx.doi.org/10.1016/j.ultras.2017.01.002 | DOI Listing |
Sci Rep
January 2025
College of Big Data Statistics, Guizhou University of Finance and Economics, Guiyang, 550025, China.
Deep learning has achieved significant success in the field of defect detection; however, challenges remain in detecting small-sized, densely packed parts under complex working conditions, including occlusion and unstable lighting conditions. This paper introduces YOLOv8-n as the core network to propose VEE-YOLO, a robust and high-performance defect detection model. Firstly, GSConv was introduced to enhance feature extraction in depthwise separable convolution and establish the VOVGSCSP module, emphasizing feature reusability for more effective feature engineering.
View Article and Find Full Text PDFJ Food Sci
January 2025
College of Tourism and Culinary Science, Yangzhou University, Yangzhou, China.
Sweet potato-oat composite dough is a nutritious, functional dough with promising market potential. This study investigates its quality changes during freeze-thaw cycles from the perspectives of ice crystals and protein alterations to provide theoretical support for its processing and production. After freeze-thaw cycles, both the storage modulus and loss modulus of the dough decrease, resulting in increased hardness, reduced resilience and chewiness, lower sensory scores, decreased specific volume, and darker color.
View Article and Find Full Text PDFJ Phys Chem A
January 2025
Department of Chemistry and Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Collaborative Innovation Center of Chemistry for Energy Materials (iChEM), Fudan University, Shanghai 200438, China.
Understanding the interactions between transition metal atoms and molecules is important for the study of various related chemical and physical processes. In this study, we have investigated collisions between iron (Fe), iridium (Ir), and platinum (Pt) and the small molecules CH, O, and CO using a crossed-beam and time-sliced ion velocity map imaging technique. Elastic collisions were observed in all cases, except for collisions of Pt with O and CO.
View Article and Find Full Text PDFSensors (Basel)
December 2024
Institute of Robotics, Autonomous System and Sensing, School of Electronic and Electrical Engineering, University of Leeds, Leeds LS2 9JT, UK.
Knee joint disorders pose a significant and growing challenge to global healthcare systems. Recent advancements in robotics, sensing technologies, and artificial intelligence have driven the development of robot-assisted therapies, reducing the physical burden on therapists and improving rehabilitation outcomes. This study presents a novel knee exoskeleton designed for safe and adaptive rehabilitation, specifically targeting bed-bound stroke patients to enable early intervention.
View Article and Find Full Text PDFFoods
December 2024
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Yam noodles were produced by replacing high-gluten wheat flour with yam flour modified with plasma-activated water and twin-screw extrusion (PAW-TSE). The effects of varying amounts of modified yam flour on the color, cooking characteristics, texture, and in vitro digestibility of the noodles were investigated. As the amount of modified yam flour increased, the noodles became darker in color, while the bound water content increased, and the free water content decreased.
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