摘要:
A method and system for implementing network device access management. The system includes at least one device domain storage unit and at least one Access Server (AS), and the method groups all network devices into at least one device domain managed by at least one AS; sets a uniform communication attribute for each device domain; determines, by the AS, whether a communication device belongs to the device domain managed by the AS according to information carried in a service request from the communication device, and if so, the communication attribute set for the network device is obtained, and a correspondence relationship between an identifier of the network device and the obtained communication attributes is created and stored; otherwise, access management on the communication device served as a user device is performed.
摘要:
Disclosed are a potato flakes and the method for making the same. The potato flakes can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks.
摘要:
Disclosed is a potato mash and the method for making the same. The potato mash can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato mash can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the mash and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.
摘要:
A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product: (1) retains more Vitamin C; (2) has a lighter color; (3) has a higher percent of free amylose; (4) has fewer broken cells; and (5) has fewer degradation products than a corresponding product produced by conventional methods.
摘要:
Disclosed is a method for determining precoding matrix based on an open-loop MIMO scheme, which can enhance a diversity gain at a static communication environment or a low-mobility communication environment. The method for determining precoding matrix applies a first precoding matrix to downstream data to transmit the downstream data through a plurality of antennas, the first precoding matrix being selected from a codebook which comprises a plurality of precoding matrixes, and changes the first precoding matrix to a second precoding matrix per predetermined period, and applying the second precoding matrix to the downstream data to transmit the downstream data through the antennas. The second precoding matrix is a precoding matrix corresponding to an index which has been shifted by a certain value from an index of the first precoding matrix in a direction where an index of a precoding matrix increases, in the codebook.
摘要:
An embodiment of the present invention relates to a wireless communication system, wherein said wireless communication system uses multiple input and multiple output antenna (MIMO) on both transmission and receiving ends.
摘要:
The present invention relates to a transmission device, a receiving device, an information transmission method, and an information receiving method in a wireless communication system, and a recording medium in which data of a codebook used for transmitting and receiving information is recorded.
摘要:
A method and wireless communication system using a multi-input multi-output (MIMO) antenna generate vectors and feedback channel status information.