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A split target detection and tracking algorithm for ballistic missile tracking during the re-entry phase

Defence Technology（防务技术） 2020年第6期16卷 1142-1150页

作者： muhammad Asad Sumair Khan Ihsanullah Zahid Mehmood Yifang Shi sufyan Ali Memon Uzair Khan Department of Electrical and Computer Engineering COMSATS University IslamabadAbbottabad CampusPakistan Department of Computer Science COMSATS University IslamabadAbbottabad CampusPakistan Electrical Engineering Department Indus UniversityKarachiPakistan Department of Automation Hangzhou Dianzi UniversityXiasha Higher Education Zone2nd StreetHangzhou310018China

In the re-entry phase of a ballistic missile,decoys can be deployed as a mean to overburden enemy *** results in a single track being split into multiple *** of these track-lets is a critical task as any miss in the tracking procedure can become a cause of a major *** tracking process becomes more complicated in the presence of *** low detection rate is one of the factors that may contribute to increasing the difficulty level in terms of tracking in the cluttered *** work introduces a new algorithm for the split event detection and target tracking under the framework of the joint integrated probabilistic data association(JIPDA)*** proposed algorithm is termed as split event-JIPDA(SE-JIPDA).This work establishes the mathematical foundation for the split target detection and tracking *** performance analysis is made under different simulation conditions to provide a clear insight into the merits of the proposed *** performance parameters in these simulations are the root mean square error(RMSE),confirmed true track rate(CTTR)and confirmed split true track rate(CSTTR).

关键词： Split event probability JIPDA Data association Ballistic missile Estimation

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Optimization and Performance Analysis of RF Based Wireless Networks in Underground Mines

Optimization and Performance Analysis of RF Based Wireless N...

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作者：福安（sufyan muhammad）西安科技大学

学位级别：硕士

地下矿井中射频信号的传播特性与自由空间环境完全不同。地下矿山的恶劣环境和不断恶化的物理参数严重影响了无线通信网络的性能,不仅限制了网络覆盖范围,而且还导致了数据通信质量较差。在这种情况下,沿矿山粗糙壁的严重反射,散射,衰...

地下矿井中射频信号的传播特性与自由空间环境完全不同。地下矿山的恶劣环境和不断恶化的物理参数严重影响了无线通信网络的性能,不仅限制了网络覆盖范围,而且还导致了数据通信质量较差。在这种情况下,沿矿山粗糙壁的严重反射,散射,衰减和衍射等方面的数据信号降级是常见的挑战。本文研究了地下矿井环境中无线网络的信道能力和优化分析。通过对多个工作频率分析的分析,观察其与重要约束的关系,并根据矿井结构的变化计算出不同的信号破坏参数。采用矿山分割技术对网络的视线区域进行分类,并设计了多进多出信令传播网络来提高通信质量。本研究还对矿井通道模型的超宽带实现进行了探索,并对多个工作频率下的路径损耗,粗糙度损耗,延迟扩展和阴影衰落等关键因素进行了详细分析。本文的分析还包括了电磁感应技术与无线电信号传播的质量比较,并通过在Matlab中仿真模型网络,以比特误码率和接收功率的形式给出了结果。

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Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination in Selected Spices

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Food and Nutrition Sciences 2016年第1期7卷 20-29页

作者： sufyan H. Tashtoush Khalil I. Ereifej Hao Feng Taha M. Rababah muhammad H. Al-U’datt Sana Gammoh Ghaid J. Al-Rabadi Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan Department of Food Science and Human Nutrition University of Illinois Urbana-Champaign USA Department of Animal Production Faculty of Agriculture Mutah University Al-Karak Jordan

Total anthocyanins of spices (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were determined using acidified (1% HCl) solvents (methanol, ethanol and acetone) at three temperatures (20℃, 40℃ and 60℃). Also phenolic acids were separated and identified by RP-HPLC. Results showed that sumac and cinnamon had the highest levels of anthocyanins, while for the acetone the cinnamon indicated the highest amount of anthocyanins when methanol and ethanol were used as extracting solvents at 20℃. At 40℃ using ethanol, sumac showed the highest level of anthocyanins whereas acetone solvent yielded the highest anthocyanin contents for cinnamon. At 60℃, cinnamon showed the highest level of anthocyanins when methanol and acetone were the solvents, while sumac had the highest anthocyanins level using ethanol as solvent. HPLC results showed ten phenolic acids found in those spices and varied in their concentrations. Gallic acid had the highest level (1642.3 mg/100g) (cloves). Gentisic acid had the lowest level (1.2 mg/100g) in ginger. Also sumac showed the highest level of chlorogenic acid (1528.7 mg/100g). Some acids were not found in some spices, for instance, benzoic acid was not found in coriander, cumin, ginger, green cardamom, cinnamon and sweet laurel.

关键词： Spices Anthocyanins Phenolic Acids HPLC and Acidified Solvents

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Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices

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Food and Nutrition Sciences 2016年第5期7卷 362-370页

作者： Khalil I. Ereifej Hao Feng Taha M. Rababah sufyan H. Tashtoush muhammad H. Al-U’datt Sana Gammoh Ghaid J. Al-Rabadi Department of Food Science and Human Nutrition University of Illinois Urbana-Champaign Urbana USA Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan Department of Animal Production Faculty of Agriculture Mutah University Al-Karak Jordan

Ten spices marketed in Jordan, (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L.,Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were investigated for their phenolic compounds and antioxidant activity. The influence of different extractants (methanol, ethanol and acetone) at different temperatures (20, 40 and 60°C) was examined. Results showed at 60°C using methanol, cloves had the highest level of total phenolics (781.0 mg GAE/100g using acetone). At 40°C, sumac and cloves had the highest amounts of total phenolics (343.9 mg/100g and 342 mg GAE/100g respectively). At 20°C, cloves continued to have the highest amount of total phenolics (394.7 mg/100g) using methanol as extactant. Ethanol as extractant, cloves gave the highest level of phenolics (548 mg GAE/100g, 493.4 mg GAE/100g) at 60°C, while at 20°C cloves and sumac showed the highest concentrations of phenolics (350.8 mg GAE/100g and 342.8 mg GAE/100g respectively). Acetone as extractant at 60°C, cloves had the highest levels of phenolics (781 mg GAE/100g) while at 40°C and at 20°C, sumac contributed the highest levels of total phenolics (583.2 mg GAE/100g and 754.5 mg GAE/100g). The total phenolics concentration varied significantly among the spices. Their values varied according to the extractant and extracting temperature. IC50 (radical scavenging activity) reflecting the antioxidant activity was presented. Results showed that cloves had the highest antioxidant activity while the cinnamon, turmeric and sumac had a appreciable level of antioxidant activity. Green cardamom and coriander had the lowest antioxidant activity. Antioxidant activity was positively correlated with total phenolic compounds content of the investigated spices.

关键词： Phenolic Compounds Antioxidant Activity Spices Solvents Extractant Temperature

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Microbiological Status and Nutritional Composition of Spices Used in Food Preparation

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Food and Nutrition Sciences 2015年第12期6卷 1134-1140页

作者： Khalil I. Ereifej Hao Feng Taha M. Rababah sufyan H. Tashtoush muhammad H. Al-U’datt Ghaid J. Al-Rabadi Peter Torley Malek Alkasrawi Department of Food Science and Human Nutrition University of Illinois Urbana-Champaign Urbana USA Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan Department of Animal Production Faculty of Agriculture Mutah University Al-Karak Jordan School of Applied Science RMIT University Melbourne Australia Engineering Department Stevens Point University of Wisconsin Stevens Point USA

The present study showed significant initial microbial load, as well nutritional value of ten spices used widely across the world in food preparation. The microbiological tests demonstrated that sumac and cloves had the highest antimicrobial activity with respect to total plate counting and spore forming count. Results showed that chemical composition of the spices and herbs varied significantly. Dry matter content ranged between 83.6% and 92.4%. The highest ash content 10.4% was found in sweet cumin, protein 21.2% in cumin, fat 19.7% in sumac, fiber 59.2% in turmeric and carbohydrates 27.3% in sumac. These spices were also differing in their minerals content. Substantial amounts of Ca, Na, K and Mg were found, while Cu, Fe, P, Mn and Zn were present in trace amounts in all investigated spices.

关键词： Microbial Status Minerals Proximate Chemical Composition Spices

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A split target detection and tracking algorithm for ballistic missile tracking during the re-entry phase

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Defence technology 2020年第6期

作者： muhammad ASAD Sumair KHAN IHSANULLAH Zahid MEHMOOD Yifang SHI sufyan Ali MEMON Uzair KHAN

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