VeriSparse: Training Verified Locally Robust Sparse Neural Networks from Scratch

Several safety-critical applications such as self-navigation, health care, and industrial control systems use embedded systems as their core. Recent advancements in Neural Networks (NNs) in approximating complex functions make them well-suited for these domains. However, the compute-intensive nature of NNs limits their deployment and training in embedded systems with limited computation and storage capacities. Moreover, the adversarial vulnerability of NNs challenges their use in safety-critical scenarios. Hence, developing sparse models having robustness guarantees while leveraging fewer resources during training is critical in expanding NNs' use in safety-critical and resource-constrained embedding system settings. This paper presents 'VeriSparse'-- a framework to search verified locally robust sparse networks starting from a random sparse initialization (i.e., scratch). VeriSparse obtains sparse NNs exhibiting similar or higher verified local robustness, requiring one-third of the training time compared to the state-of-the-art approaches. Furthermore, VeriSparse performs both structured and unstructured sparsification, enabling storage, computing-resource, and computation time reduction during inference generation. Thus, it facilitates the resource-constraint embedding platforms to leverage verified robust NN models, expanding their scope to safety-critical, real-time, and edge applications. We exhaustively investigated VeriSparse's efficacy and generalizability by evaluating various benchmark and application-specific datasets across several model architectures.Comment: 21 pages, 13 tables, 3 figure

Utjecaj blanširanja i temperature zraka na kinetiku sušenja u tankom sloju i razgradnju antocijana u sjeckanoj ljubičastoj mrkvi (Daucus carota L.)

This study was conducted to investigate the eff ect of blanching treatment (98 °C for 3 and 6 min) and air drying temperature of 40, 50 and 60 °C on the thin layer drying characteristics such as drying time, drying rate constant, effective moisture diffusivity and activation energy, as well as on anthocyanin content of black carrot shreds. It was observed that drying temperature aff ected the drying rate but blanching did not have an eff ect on drying time. Three thin layer drying models, i.e. Page, Lewis and Henderson-Pabis were evaluated. The goodness of these models was evaluated based on the coefficient of determination (R2), root mean square error, reduced chi square (χ2) and standard error. Page model showed the best fit to the drying data. The effective diffusivity ranges of 1.4·10–9 to 2.6·10–9 m2/s, 1.3·10–9 to 2.1·10–9 m2/s and 1.5·10–9 to 2.2·10–9 m2/s aft er 3 or 6 min of blanching and control samples respectively were calculated using Fick’s second law. The activation energy of 37.5, 26.0 and 34.6 kJ/(mol·K) of the control samples and samples blanched for 3 or 6 min respectively was determined from the Arrhenius plot. The blanching treatment affected the anthocyanin content to a great extent. The anthocyanin content of (231.7±2.9) and (278.8±7.8) mg per 100 g was recorded in samples blanched for 3 and 6 min and then dried at 60 °C, and (153.0±4.3) and (247.0±5.5) mg per 100 g was recorded at 40 °C as compared to the control of (580.1±1.3) at 60 °C and (466.7±1.1) mg per 100 g at 40 °C.U radu je ispitan utjecaj blanširanja (tijekom 3 i 6 min pri 98 °C) i temperature zraka (40, 50 i 60 °C) na vrijeme sušenja, konstantu sušenja, efektivnu difuzivnost vlage i energiju aktivacije, te na udjel antocijana u sjeckanoj ljubičastoj mrkvi. Utvrđeno je da temperatura zraka utječe na brzinu sušenja, a da blanširanje ne utječe na trajanje sušenja. Uspoređena su tri modela sušenja u tankom sloju: Pageov, Lewisov i Henderson-Pabisov, a njihova je prikladnost određena pomoću koeficijenta determinacije (R2), korijena srednje kvadratne pogreške, reduciranog hi-kvadrata (χ2) i standardne pogreške. Pageov je model najbolje opisao podatke o sušenju. Primjenom drugog Fickovog zakona izračunata je efektivna difuzivnost uzoraka blanširanih 3 min od 1,4•10-9 do 2,6•10-9 m2/s, uzoraka blanširanih 6 min od 1,3•10-9 do 2,1•10-9 m2/s i kontrolnih uzoraka od 1,5•10-9 do 2,2•10-9 m2/s. Energija je aktivacije određena pomoću Arrheniusovog dijagrama, te je za kontrolni uzorak iznosila 37,5 kJ/(mol•K), za uzorke blanširane 3 min 26,0 kJ/(mol•K), a za uzorke blanširane 6 min 34,6 kJ/(mol•K). Blanširanje je bitno utjecalo na udjel antocijana u mrkvi, pa su nakon sušenja na 60 °C uzorci blanširani 3 min sadržavali (231,7±2,9) mg antocijana u 100 g a uzorci blanširani 6 min (278,8±7,8) mg u 100 g, uzorci sušeni na 40 °C imali su (153,0±4,3) mg u 100 grama nakon 3 min blanširanja i (247,0±5,5) mg u 100 g nakon 6 min blanširanja, dok su kontrolni uzorci sušeni na 60 °C imali (580,1±1,3) mg u 100 g, a oni sušeni na 40 °C (466,7±1,1) mg antocijana u 100 g

Valorization of grape (Vitis vinifera) leaves for bioactive compounds: novel green extraction technologies and food-pharma applications

Grape leaves, scientifically known as Vitis vinifera, the primary by-product obtained after the processing of grapes, are gathered in enormous amounts and disposed of as agricultural waste. For more sustainable agriculture and better food systems, it is crucial to investigate these byproducts’ nutritional values. The primary bioactive compounds present in grape leaves are quercetin, resveratrol, caffeic acid, kaempferol, and gallic acid, which favour pharmacological effects on human health such as antioxidant, anti-inflammatory, anti-obesity, anti-diabetic, and hepatoprotective. Furthermore, grape leaves extract has been used as a functional ingredient for creating both food and non-food products. The aim of the current review is to review the nutritional and phytochemical composition of various varieties of grape leaves, their health-promoting characteristics and their applications. The study also highlights the various extraction techniques including conventional and non-conventional methods for extracting the various bioactive compounds present in grape leaves. Grape leaves bioactives can be extracted using environmentally safe and sustainable processes, which are in line with the rising demand for eco-friendly and healthful products worldwide. These methods are perfectly suited to the changing needs of both customers and industries since they lessen environmental effect, enhance product quality, and offer financial advantages

A review on newer techniques in extraction of oleaginous flaxseed constituents

Flaxseed is the chief oilseed crop that is grown in many regions of the world for medicinal and nutritional purposes. It has been used for oil and fiber since centuries. Flaxseed has an enormous role in functional foods for its nutritional and pharmaceutical values. Among the various components of flaxseed lignans, phenolic acids, proteins and oil are of the main interest. Oil and lignans have prime concentrations in the flaxseed. To study the extraction of these compounds, various extraction methods have been investigated. Oil has been extracted by mechanical pressing in ancient times but presently new techniques have been developed. These include microwave assisted extraction, supercritical CO2 extraction, ultrasonic assisted extraction, etc. Enzymes are also gaining importance in the extraction of oil, lignan and proteins as they give more yield of compounds and easily degrade the cell wall of the flaxseed. The need of these novel techniques lies in the fact that traditional methods have different shortcomings like low yield, more time, more energy and less environmental friendly. This review put on a view to different techniques which have been investigated for the extraction of different components of flaxseed. Quality evaluation and comparison of flaxseed oils and other bioactive components obtained by newer techniques with those produced by conventional extraction methods is also reported

On an eigenvalue problem for some nonlinear transformations of multi-dimensional arrays

In this dissertation it is shown that certain transformations of multi-dimensional arrays posses unique positive solutions. These transformations are composed of linear components defined in terms of Stieltjes matrices, and semi linear components similar to u → ku 3. ^ In particular, the analysis of the linear components extends some results of the Perron-Frobenius theory [11] to multi-dimensional arrays. ^ It is shown that any number greater than the smallest positive eigenvalue of the linear part is an eigenvalue of the transformation and that the corresponding positive eigenvector is unique. Moreover, such positive eigenvectors form a monotone increasing and continuous function of the corresponding eigenvalues. The connection with discrete time independent Gross-Pitaevskii equation (GPE) [4] is also shown. This equation plays a key role in modelling Bose-Einstein condensate [4] at near absolute zero temperatures. The Bose-Einstein Condensation, and the corresponding mathematical models are subject of current theoretical and numerical research. ^ We also study sign patterns of solutions of semi linear partial differential equation discretized by finite difference methods. It is shown that in somewhat more general case of one dimensional semi linear equations with arbitrary totally positive matrices, the number of sign changes in the solution does not increase with each iteration.

On an eigenvalue problem for some nonlinear transformations of multi-dimensional arrays

In this dissertation it is shown that certain transformations of multi-dimensional arrays posses unique positive solutions. These transformations are composed of linear components defined in terms of Stieltjes matrices, and semi linear components similar to u → ku 3. ^ In particular, the analysis of the linear components extends some results of the Perron-Frobenius theory [11] to multi-dimensional arrays. ^ It is shown that any number greater than the smallest positive eigenvalue of the linear part is an eigenvalue of the transformation and that the corresponding positive eigenvector is unique. Moreover, such positive eigenvectors form a monotone increasing and continuous function of the corresponding eigenvalues. The connection with discrete time independent Gross-Pitaevskii equation (GPE) [4] is also shown. This equation plays a key role in modelling Bose-Einstein condensate [4] at near absolute zero temperatures. The Bose-Einstein Condensation, and the corresponding mathematical models are subject of current theoretical and numerical research. ^ We also study sign patterns of solutions of semi linear partial differential equation discretized by finite difference methods. It is shown that in somewhat more general case of one dimensional semi linear equations with arbitrary totally positive matrices, the number of sign changes in the solution does not increase with each iteration.

Deadwooding: Robust Global Pruning for Deep Neural Networks

The ability of Deep Neural Networks to approximate highly complex functions is key to their success. This benefit, however, comes at the expense of a large model size, which challenges its deployment in resource-constrained environments. Pruning is an effective technique used to limit this issue, but often comes at the cost of reduced accuracy and adversarial robustness. This paper addresses these shortcomings and introduces Deadwooding, a novel global pruning technique that exploits a Lagrangian Dual method to encourage model sparsity while retaining accuracy and ensuring robustness. The resulting model is shown to significantly outperform the state-of-the-art studies in measures of robustness and accuracy.Comment: 21 pages, 7 figure

INVITRO ANTIMICROBIAL ACTIVITY AND PRELIMINARY PHYTOCHEMICAL SCREENING OF METHANOL, CHLOROFORM AND HOT WATER EXTRACTS OF GINGER (ZINGIBER OFFICINALE)

 Objective: The aim of the study was to perform in-vitro antimicrobial activity test and preliminary phytochemical screening of methanol, chloroformand hot water extract of ginger (Zingiber officinale) against microbial isolates obtained from air, sewage, and soil samples.Methods: The ginger rhizome was shade-dried and powdered using pestle and mortar. Extraction was done using methanol, chloroform, and hot water.The ginger extracts were evaluated for the presence of alkaloids, steroids, tannins, flavonoids, reducing sugars, and saponin. Preliminary antimicrobialactivity of extracts was studied using agar well diffusion method on test organisms Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Klebsiellapneumoniae, Aspergillus niger, Aspergillus terreus, Trichoderma viride, Fusarium oxysporum, Saccharomyces cerevisiae, and Rhodotorula sp. Evaluationof minimum inhibitory concentration against test bacterial strains was carried out.Results: Qualitative screening for presence of phytochemicals viz., alkaloids, saponin, flavonoids, steroids, tannins, and reducing sugar showed thepresence of all of the above phytochemicals in methanolic extract with exception of saponin while only flavonoids and steroids were present inchloroform extract. In hot water extract, with the exception of alkaloids and flavonoids all were present. Test organisms were most susceptible tomethanolic extract and showed poor susceptibility to hot water extract of ginger. The present study reveals that the pattern of inhibition variedwith the solvent used for extraction and the organism tested. Gram-positive bacteria were found to be more sensitive as compared to Gram-negativebacteria, and Rhodotorula sp. was the most sensitive among fungal test strains. Fungi also showed growth retardation, discoloration and lack ofsporulation on exposure to chloroform and methanolic ginger extract, but they were not affected by aqueous extract.Conclusion: The results of the study suggest that ginger extract contains bioactive compounds with antimicrobial activities. Further isolation andcharacterization of the bioactive components and evaluation of their individual effect as well as in combination on various test organisms may bedone.Keywords: Zingiber officinale, Phytochemicals, Antimicrobial activity, Minimum inhibitory concentration, Fourier transform infrared spectroscopy.Â

Recent advances in utilization of flaxseed as potential source for value addition

Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries

Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot (Daucus carota L.) Shreds

This study was conducted to investigate the eff ect of blanching treatment (98 °C for 3 and 6 min) and air drying temperature of 40, 50 and 60 °C on the thin layer drying characteristics such as drying time, drying rate constant, effective moisture diffusivity and activation energy, as well as on anthocyanin content of black carrot shreds. It was observed that drying temperature aff ected the drying rate but blanching did not have an eff ect on drying time. Three thin layer drying models, i.e. Page, Lewis and Henderson-Pabis were evaluated. The goodness of these models was evaluated based on the coefficient of determination (R2), root mean square error, reduced chi square (χ2) and standard error. Page model showed the best fit to the drying data. The effective diffusivity ranges of 1.4·10–9 to 2.6·10–9 m2/s, 1.3·10–9 to 2.1·10–9 m2/s and 1.5·10–9 to 2.2·10–9 m2/s aft er 3 or 6 min of blanching and control samples respectively were calculated using Fick’s second law. The activation energy of 37.5, 26.0 and 34.6 kJ/(mol·K) of the control samples and samples blanched for 3 or 6 min respectively was determined from the Arrhenius plot. The blanching treatment affected the anthocyanin content to a great extent. The anthocyanin content of (231.7±2.9) and (278.8±7.8) mg per 100 g was recorded in samples blanched for 3 and 6 min and then dried at 60 °C, and (153.0±4.3) and (247.0±5.5) mg per 100 g was recorded at 40 °C as compared to the control of (580.1±1.3) at 60 °C and (466.7±1.1) mg per 100 g at 40 °C