Cigarette Flavouring Regulation by Using Aroma-producing Microorganism Isolated from Maotai Daqu

The selected Moutai aromatic microorganisms and their metabolites were applied into the fermentation of tobacco leaves in order to improve the tobacco quality. The results showed that a variety of aromatic substances in Moutai, as well as the typical flavor substances commonly used in cigarettes, were detected in the fermented tobacco leaf extract. In view of the GC-MS results as well as the sensory smoking evaluation of tobacco leaf extracts under designed experimental conditions, the optimal parameters of stable single-strain fermentation process was at 40 ℃ for 10-15 days. The results of specific effects of different fermentation conditions on the content of aroma substances in different parts of tobacco leaves after fermentation, as well as the subsequent sensory evaluation, provided basic data for the improvement of tobacco fermentation and aroma flavoring technology, which was conducive to the development of new cigarettes

Performance Evaluation of GPU-Accelerated Spatial Interpolation Using Radial Basis Functions for Building Explicit Surfaces

This paper focuses on evaluating the computational performance of parallel spatial interpolation with Radial Basis Functions (RBFs) that is developed by utilizing modern GPUs. The RBFs can be used in spatial interpolation to build explicit surfaces such as Discrete Elevation Models. When interpolating with large-size of data points and interpolated points for building explicit surfaces, the computational cost would be quite expensive. To improve the computational efficiency, we specifically develop a parallel RBF spatial interpolation algorithm on many-core GPUs, and compare it with the parallel version implemented on multi-core CPUs. Five groups of experimental tests are conducted on two machines to evaluate the computational efficiency of the presented GPU-accelerated RBF spatial interpolation algorithm. Experimental results indicate that: in most cases, the parallel RBF interpolation algorithm on many-core GPUs does not have any significant advantages over the parallel version on multi-core CPUs in terms of computational efficiency. This unsatisfied performance of the GPU-accelerated RBF interpolation algorithm is due to: (1) the limited size of global memory residing on the GPU, and (2) the need to solve a system of linear equations in each GPU thread to calculate the weights and prediction value of each interpolated point

Comparison of Estimating Missing Values in IoT Time Series Data Using Different Interpolation Algorithms

When collecting the Internet of Things data using various sensors or other devices, it may be possible to miss several kinds of values of interest. In this paper, we focus on estimating the missing values in IoT time series data using three interpolation algorithms, including (1) Radial Basis Functions, (2) Moving Least Squares (MLS), and (3) Adaptive Inverse Distance Weighted. To evaluate the performance of estimating missing values, we estimate the missing values in eight selected sets of IoT time series data, and compare with those imputed by the standard kNN estimator. Our experiments indicate that in most experiments the estimation based on the Lancaster’s MLS is the best. It is also found that the number of nearest observed values for reference and the distribution of missing values could strongly affect the accuracy of imputation

Cigarette Flavouring Regulation by Using Aroma-producing Microorganism Isolated from Maotai Daqu

The selected Moutai aromatic microorganisms and their metabolites were applied into the fermentation of tobacco leaves in order to improve the tobacco quality. The results showed that a variety of aromatic substances in Moutai, as well as the typical flavor substances commonly used in cigarettes, were detected in the fermented tobacco leaf extract. In view of the GC-MS results as well as the sensory smoking evaluation of tobacco leaf extracts under designed experimental conditions, the optimal parameters of stable single-strain fermentation process was at 40 ℃ for 10-15 days. The results of specific effects of different fermentation conditions on the content of aroma substances in different parts of tobacco leaves after fermentation, as well as the subsequent sensory evaluation, provided basic data for the improvement of tobacco fermentation and aroma flavoring technology, which was conducive to the development of new cigarettes