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39 results on '"Xie, Yucen"'

15. Implementation and Evaluation of Spatial Attention Mechanism in Apricot Disease Detection Using Adaptive Sampling Latent Variable Network.

Author

Han, Bingyuan, Duan, Peiyan, Zhou, Chengcheng, Su, Xiaotong, Yang, Ziyan, Zhou, Shutian, Ji, Mengxue, Xie, Yucen, Chen, Jianjun, and Lv, Chunli

Subjects
LATENT variables, TREE diseases & pests, POWDERY mildew diseases, TECHNOLOGICAL innovations, AGRICULTURAL productivity, APRICOT, PEACH
Abstract

In this study, an advanced method for apricot tree disease detection is proposed that integrates deep learning technologies with various data augmentation strategies to significantly enhance the accuracy and efficiency of disease detection. A comprehensive framework based on the adaptive sampling latent variable network (ASLVN) and the spatial state attention mechanism was developed with the aim of enhancing the model's capability to capture characteristics of apricot tree diseases while ensuring its applicability on edge devices through model lightweighting techniques. Experimental results demonstrated significant improvements in precision, recall, accuracy, and mean average precision (mAP). Specifically, precision was 0.92 , recall was 0.89 , accuracy was 0.90 , and mAP was 0.91 , surpassing traditional models such as YOLOv5, YOLOv8, RetinaNet, EfficientDet, and DEtection TRansformer (DETR). Furthermore, through ablation studies, the critical roles of ASLVN and the spatial state attention mechanism in enhancing detection performance were validated. These experiments not only showcased the contributions of each component for improving model performance but also highlighted the method's capability to address the challenges of apricot tree disease detection in complex environments. Eight types of apricot tree diseases were detected, including Powdery Mildew and Brown Rot, representing a technological breakthrough. The findings provide robust technical support for disease management in actual agricultural production and offer broad application prospects. [ABSTRACT FROM AUTHOR]

Published
2024
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17. Effect of Thermal Cycling Aging Photovoltaic Ribbon on the Electrical Performance of Photovoltaic Modules

Author

Feng, Ping, Li, Lei, Yang, Yanyun, Tu, Jielei, Wu, Hao, Xie, Yucen, Zhang, Qixing, and Xu, Zhangyang

Abstract

The objective of this study was to reveal the impact of aging photovoltaic ribbon welding layer materials on the performance of photovoltaic modules. We conducted thermal cycling aging on photovoltaic ribbon, solar cells, and solar cells welded with photovoltaic ribbons. Using scanning electron microscopy, we observed the welded interface morphology of photovoltaic ribbon. The results show that the solder exhibited coarsening, the voids increased, and the intermetallic compound layer thickened at the welding layer. These changes can lead to a decrease of the peeling force in the welding layer, as well as a degradation in the performance of photovoltaic modules. After 200 cycles of thermal cycling aging, the peeling forces of the welded photovoltaic ribbons on the front and back of the solar cell decreased by 0.588 and 3.236 N, respectively. To verify the impact of the aging of the welding layer on the performance of photovoltaic modules, we designed experimental plans for the independent aging of photovoltaic ribbons, solar cells, and solar cells welded with photovoltaic ribbons, combined aging materials, and fabricated four types of photovoltaic modules. After 200 cycles of thermal cycling aging, the power degradation rates of the four photovoltaic modules were 5.9% (aged photovoltaic ribbons + unaged solar cells), 7.5% (unaged photovoltaic ribbons + aged solar cells), 12.5% (aged photovoltaic ribbons + aged solar cells), and 14.3% (aged solar cells welded with photovoltaic ribbons). These results reveal the relationship between the aging of photovoltaic ribbons and the power degradation of photovoltaic modules.

Published
2024
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20. CONTROL OF SALMONELLA IN SPICES: THERMAL RESISTANCE, STABILITY DURING STORAGE AND SURROGATE

Author

Xie, Yucen

Subjects
resistance, antimicrobial activity, Salmonella, FOS: Biological sciences, Enterococcus faecium, water activity, Spices, Microbiology
Abstract

Salmonella is one of the common pathogens highly implicated in low-moisture foods. Recent studies indicate that the thermal resistance of Salmonella is determined by the water activity (aw) of low-moisture foods measured at treatment temperature. A quantitative master curve between the thermal-death-time (D80℃-values) for S. Enteritidis and aw at 80 ℃ in low-moisture foods without antimicrobial activities can be obtained by SiO2. Firstly, this dissertation investigated that the bacterial cellular moisture content, adjusted by the aw of low-moisture foods at treatment temperature, is the dominant factor influencing the thermal resistance of bacterial cells in low-moisture foods. Secondly, this study systematically proved that spices with antimicrobial activities could facilitate the thermal inactivation by comparing the log-linear correlations between D-values and aw, treatment-temperature between ground cinnamon and the master curve for other non-spicy low-moisture foods. Thirdly, the antimicrobial activities of the three spice products (chili, cinnamon and black pepper) against Salmonella and Enterococcus faecium were different in room-temperature storage and isothermal treatments. The results showed that the antimicrobial activity of chili was the most effective among the three spices during storage and thermal inactivation. Lastly, this work selected ground cinnamon as an example and evaluated the suitability of E. faecium as a surrogate for Salmonella during thermal inactivation under multiple temperatures and aw. The thermal resistance of E. faecium as a function of aw, treatment-temperature was similar to Salmonella, indicating E. faecium was a conservative surrogate for Salmonella in cinnamon in isothermal treatments., In summary, the cellular moisture content of bacteria in low-moisture foods as influenced by aw of foods during heating is an intrinsic parameter determining the microbial resistance. It highlights the importance of aw at treatment temperature in predicting D-values. A synergistic effect between antimicrobial activities in spices and thermal lethality can be observed, but it varies from spices. Appropriate storage for some spice products may be an alternative to mitigate contamination. In ground cinnamon, E. faecium was still a surrogate for Salmonella. The aw, treatment-temperature of low-moisture foods was no longer the main factor influencing the thermal resistance of bacteria; the antimicrobial activities should also be considered.

Published
2023
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34. Postharvest Processing and Storage Methods for Camellia oleifera Seeds.

Author

Zhu, Guangfei, Liu, Hai, Xie, Yucen, Liao, Qian, Lin, Yawen, Liu, Yanhong, Liu, Yunhua, Xiao, Hongwei, Gao, Zhenjiang, and Hu, Shuzhen

Subjects
CAMELLIA oleifera, MORINGA oleifera, SEEDS, FRUIT drying, SEED quality, OILSEEDS, SEED industry
Abstract

Camellia oleifera seed, one of the most important woody oilseeds, is being paid more and more attentions for the favorable functional characteristics of the oil. In order to obtain Camellia oleifera seed for oil production, a series of postharvest processing steps, including the shelling of Camellia oleifera fruits and drying of Camellia oleifera seeds are necessary. After postharvest processing, it is essential to maintain quality of the seeds through storage over a long time. This review focused on the recently published research on different techniques that could be applied in postharvest processing and storage of Camellia oleifera seeds. Based on the recent advances, the development trends were put forward for further research, which will provide references to improve the quality of stored Camellia oleifera seeds. [ABSTRACT FROM AUTHOR]

Published
2020
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39. Survival of Salmonella entericaand Enterococcus faeciumon abiotic surfaces during storage at low relative humidity

Author

Xie, Yucen, Long, Xiaonuo, Kim, Yoonbin, Harris, Linda J., and Nitin, Nitin

Abstract

•Salmonellacan persist season-long on surfaces at low relative humidity.•E. faeciumsurvived better than Salmonellaon surfaces at low relative humidity.•Smaller reductions of E. faeciumand Salmonellain the presence of onion extract.•Cell concentration may impact microbial survival by surface.

Published
2024
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