3D Video Image Processing Effect Optimization Method Based on Virtual Reality Technology

The existing optimization methods have the problem of image edge blur, which leads to a high degree of shadow residue. In order to address this problem, reduce the shadow residual degree, this paper designs a 3D video image processing effect optimization method supported by virtual reality technology. Coding was used to eliminate redundant data in video and eliminate image noise using median filtering. The virtual reality technology detects the image edge and determines the motion offset between the image frames. According to the motion parameters of the camera carrier obtained from the motion estimation, the feature point matching algorithm constructs the video image motion model, and uses the camera calibration technology to set the processing effect optimization mode. It is optimized by perspective projection transformation. Experimental results: the average shadow residual degree of the optimization method and the two existing optimization methods are 3.108%, 6.167% and 6.396% respectively, which proves that the optimization method combined with virtual reality technology has higher practical application value.

Reliability Analysis of Intelligent Electric Energy Meter under Fusion Model Illness Analysis Algorithm

This work is aimed at solving the morbidity problem of the smart meter fusion model and improve the measurement accuracy and reliability of the smart meter. Starting with the topology of the smart meter, the reason for the serious morbidity of the smart meter model is discussed. First, the basic process of power system state estimation of smart meters is introduced, and the concept of error analysis of smart meters is clarified. Then, the causes and mechanisms of the ill-conditioned problems of the smart meter model are analyzed, and methods to reduce the morbidity of the smart meter calculation model are analyzed. Finally, a data optimization algorithm based on a greedy strategy and an improved Tikhonov regularization method is proposed. The model data is processed and optimized to reduce the morbidity of the smart meter measurement model. The results show that the analysis algorithm for reducing the morbidity error of the smart meter proposed in this study can effectively interfere with the morbidity of the smart meter calculation model. The processing effect shows that it can reduce the measurement error of the smart meter to about 5%, which is an order of magnitude lower than the error before processing, and the processing effect of the least square method is improved by more than 70%. From the perspective of processing speed, when the user number is between 50 and 100, the running time of the algorithm ranges between 1.5 and 3.5 s, which can be fully adapted to the actual situation and has strong practicability. In short, this study is helpful in improving the accuracy and reliability of smart meter calculations and provides a certain reference for related research.

Processing Effect on Antioxidant Composition of Processed Products of Wild Edible Fruits of Sikkim Himalayas

The processing effect on the processed products of wild edible fruits found in Sikkim Himalayas namely Chuirri (Diploknema butyracea), Achuk (Hippophae salicifolia), Mehel (Docynia indica), Muslendi (Elaeagnus latifolia) and Famphal (Machilus edulis) was quantified in this study. The value of the fruits is high enough to contribute and enhance the nutrient daily requirements of humans. Therefore, a study to assess the loss or change in their antioxidant composition before and after processing was carried out. The phytochemical characteristics of the fruits were analyzed according to standard methods on both the fresh and its various processed products. Comparing all the five wild fruits and their processed products, it was observed that there was a significant loss of nutrients during processing which occurred in its bioactive compound and composition of their processed foods. Although it has a potential to be a source of antioxidants, other nutrients also implement for utilization as food preserves and consumed in the form of food supplements. It will be promote the nutritional potential of the wild fruits as well as add value to the processed products among local people for consumer acceptability which can be further fortified as export items and to uplift the socio-economic status of the local community.

Enzymes for Leather Processing: Effect on Pickling and Chroming

Recently, increasing attention has been paid to the application of enzymes in a wide variety of leather production processes. The aim of the present study was to investigate the action of enzymatic pickling on derma’s collagen and the influence of this action on subsequent processes and properties of chromed and finished leather. The application of active in acidic medium proteolytic enzymes in the pickling process led to an additional impact on derma structure: collagen was more strongly affected and the porosity of the pelt dermis was reduced, but the hide became more thermally stable. The enzymatically pickled pelt bonded more chromium and reached higher shrinkage temperature while chroming; dyes penetrated deeper; such leather bonded more fatliquors. On the other hand, the action of enzymes worsened the physical–mechanical properties of the leather, as the experimental leather was weaker than the conventional one. The first was characterised by weaker grain layer and had significantly higher relative elongation. Therefore, as some properties improve and others worsen during such a process, the application of every enzyme should be carefully investigated and optimized to produce a leather with defined properties.