SSB Pruned DFT-Spread FBMC Signal With Low PAPR in Direct-Detection PONs
IEEE PHOTONICS JOURNAL
Authors: Zhang, Xiaoling; Zhang, Chongfu; Zhu, Mingyue; Jin, Wei; Chen, Chen; Gao, Xiang; Qiu, Kun
Abstract
Filter bank multi-carrier (FBMC) using offset quadrature amplitude modulation (OQAM) has recently attracted increasing interests for the next-generation high-speed optical transmission systems, due to the salient FBMC modulation advantages in terms of high spectrum efficiency by completely removing the cyclic prefix. However, high peak-to-average power ratio (PAPR) still plays a key role of constraining the performance of FBMC systems. In this paper, we investigate a single sideband (SSB) pruned discrete Fourier transform (DFT)-spread FBMC for direct-detection (DD) passive optical network systems (PONs). It is demonstrated that the PAPR of the SSB pruned DFT-spread FBMC signal with the overlapping factor of 1.56 outperforms the conventional FBMC signal and the simple DFT-spread FBMC signal by similar to 2 dB and 1 dB at the complementary cumulative distribution function (CCDF) of 1 x 10(-3), respectively. Finally, by using the pruned DFT-spread FBMC with low PAPR, the aggregate data rate of 50-Gbit/s can be achieved after 50-km single mode fiber (SMF) transmission below the 7% hard decision forward-error correction (HD-FEC) threshold in the DD PONs.
Type I sourdough steamed bread made by retarded sponge-dough method
FOOD CHEMISTRY
Authors: Wang, Xiangyu; Zhao, Renyong; Yuan, Wenqiao
Abstract
A retarded sponge-dough method was adopted to make type I sourdough steamed bread (SSB). When matured from 9 to 21 h, sourdoughs attained a properly developed state with desirable acidifying and leavening capacity. Optimal parameters were obtained as follows: sourdough maturing time of 15 h, 40% of sourdough, 72% of flour in sponge dough and retarding time of 24 h. SSB under optimized parameters had large specific volume, fine crumb texture and a high sensory score. Flavor compounds in SSB (a total of 85) were more abundant than that in the control. Many aroma-active esters were identified of which ethyl hexanoate was the most abundant. Anti-staling effects were observed, including a great delay of crumb firmness and starch retrogradation. Retarding up to 24 h of sponge-dough allowed sufficient time for microbial metabolism and endogenous enzyme bioconversion, providing SSB with desirable balanced flavor and aromatic characteristics.