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3. Dynamic learning of synchronization in coupled nonlinear systems

Author

Wu, Yong, Ding, Qianming, Huang, Weifang, Li, Tianyu, Yu, Dong, and Jia, Ya

Subjects
Physics - Biological Physics, Nonlinear Sciences - Chaotic Dynamics
Abstract

Synchronization phenomena are pervasive in coupled nonlinear systems across the natural world and engineering domains. Understanding how to dynamically identify the parameter space (or network structure) of coupled nonlinear systems in a synchronized state is crucial for the study of system synchronization. To address the challenge of achieving stable synchronization in coupled nonlinear systems, we develop a set of mathematical optimization techniques for dynamic learning of synchronization (DLS) inspired by machine learning. This technology captures the state differences between nodes within the system and dynamically adjusts weights, allowing coupled nonlinear systems to maintain a stable state of synchronization after appropriate weight adjustments. To enhance synchronization optimization, we use the Master Stability Function (MSF) to demonstrate how DLS effectively adjusts networks into their synchronization regions. We introduce several variants of the DLS technique, including adaptive, supervised, and hybrid methods, effectively promoting synchronization in heterogeneous networks such as small-world, scale-free, and random networks. The efficacy of this technique is validated through its application to simple FitzHugh-Nagumo neural networks and complex Hodgkin-Huxley neuronal networks, examining its impact on both global and local synchronization. The DLS technique proposed in this study offers a new solution to synchronization problems in dynamic network environments, addressing the deficiencies in adaptability and flexibility of existing technologies and providing a fresh perspective for understanding and implementing synchronization phenomena in coupled nonlinear systems., Comment: 36 pages, 14 figures

Published
2024
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12. An Interactive Evolutionary Algorithm for Ceramic Formula Design

Author

Song, Wen-Xiang, Chen, Wei-Neng, Jia, Ya-Hui, Goos, Gerhard, Founding Editor, Hartmanis, Juris, Founding Editor, Bertino, Elisa, Editorial Board Member, Gao, Wen, Editorial Board Member, Steffen, Bernhard, Editorial Board Member, Yung, Moti, Editorial Board Member, Luo, Biao, editor, Cheng, Long, editor, Wu, Zheng-Guang, editor, Li, Hongyi, editor, and Li, Chaojie, editor

Published
2024
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16. Quality Analysis of Whole Wheat Bread Flour in Chinese Market

Author

TIAN Xiao-hong, LI Yi, WANG Jia-ya, REN Fei, LIU Yan-xiang, LIU Ming, and TAN Bin

Subjects
bread, whole-wheat flour, physicochemical qualities, rheological properties of fermentation, processing quality, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641
Abstract

In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results showed that the moisture content of WWBF ranged from 8.30 g/100 g to 13.39 g/100 g. The ash content of WWBF ranged from 0.6 g/100 to 2.5 g/100 g, with an average of 1.5 g/100 g. The protein contents of WWBF were between 13.92 g/100 g and 15.86 g/100 g. The content of wet gluten ranged from 30.20% to 47.10%. The average dietary fiber was 10.25 g/100 g, and the dietary fiber of 9 samples were between 8.65 g/100 g and 14.31 g/100 g. The content of alkylresorcinol of WWBF in 9 samples ranged from 234.72 μg/g to 508.48 μg/g. There were 7 samples with stabilization time longer than 7 min and 9 samples with stabilization time longer than 5 min. The maximum fermentation height Hm of dough were between 23.8 mm and 42.9 mm. The whole wheat bread with 60% WWBF had a good appearance, bread structure, soft taste and rich flavor. The sensory scores of whole-wheat bread ranged from 77.8 to 102.0. Whole wheat breads were all qualified. In short, WWBF products in China were relatively lack. The dietary fiber content and alkyl resorcinol content of WWBF were higher, and the processing quality and baking quality were good.

Published
2024
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