Separation of PSP-waves on marine seismic data
There is considered a possibility of selection of signals associated with the PSP-waves using surface observations, which are obtained during the usual marine seismic survey. The method is based on an algorithm, using a priori information about the model of medium, which allows us to apply the ray tracing procedure and to identify corresponding waves. This makes it possible to determine the time intervals, which can contain signals reflected from the target horizon. These intervals are used in the selection of PSP-waves. Such selection involves a transform performed for optimal observation bases, which corresponds to the largest amplitudes of target signals. To increase the stability of the PSP-waves selection, possible caustic singularities are eliminated by analyzing values of the KMAH index.
Abstract The objective of this study was to evaluate the chemical and physical characteristics of fresh egg pasta samples obtained by using two different production methodologies: extrusion and lamination. The results of the study demonstrate that products have different characteristics in terms of colour and level of gelatinization, while they do not show significant differences with regard to the amount of absorbed water during the cooking stage. It was evaluated that it is possible to discriminate the two kinds of products by using FT-NIR spectroscopy. FT-NIR analysis results suggest the presence of a different matrix–water association, a diverse level of starch gelatinization and a distinct starch–gluten interaction in the two kinds of pasteurised samples.