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Modulation Recognition of MIMO Systems Based on Dimensional Interactive Lightweight Network
Aer, Sileng,Zhang, Xiaolin,Wang, Zhenduo,Wang, Kailin Korean Society for Internet Information 2022 KSII Transactions on Internet and Information Syst Vol.16 No.10
Automatic modulation recognition is the core algorithm in the field of modulation classification in communication systems. Our investigations show that deep learning (DL) based modulation recognition techniques have achieved effective progress for multiple-input multiple-output (MIMO) systems. However, network complexity is always an additional burden for high-accuracy classifications, which makes it impractical. Therefore, in this paper, we propose a low-complexity dimensional interactive lightweight network (DilNet) for MIMO systems. Specifically, the signals received by different antennas are cooperatively input into the network, and the network calculation amount is reduced through the depth-wise separable convolution. A two-dimensional interactive attention (TDIA) module is designed to extract interactive information of different dimensions, and improve the effectiveness of the cooperation features. In addition, the TDIA module ensures low complexity through compressing the convolution dimension, and the computational burden after inserting TDIA is also acceptable. Finally, the network is trained with a penalized statistical entropy loss function. Simulation results show that compared to existing modulation recognition methods, the proposed DilNet dramatically reduces the model complexity. The dimensional interactive lightweight network trained by penalized statistical entropy also performs better for recognition accuracy in MIMO systems.
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Sung Sil Moon,Dong Wook Kim,Il Suk Kim,Jun Sang Ham,Beom Young Park,Aer A Jang 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3
This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur whenraw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at 300°C for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/ mL, respectively (p
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