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• The proposed method yielded a model that outperformed the most recent and classic state-of-the-art deep convolutional neural network models.
• With the help of the modified residual block and knowledge distillation, the proposed method significantly reduced a fused model’s cost while maintaining competitive performance.
• Unlike other methods, the proposed method had the best performance-to-cost ratio
The challenging task of diagnosing gastrointestinal (GI) tracts recently became a popular research topic, where most researchers performed extraordinary feats using numerous deep learning (DL) and computer vision techniques to achieve state-of-the-art (SOTA) diagnostic performance based on accuracy. However, most proposed methods relied on combining complex computational methods and algorithms, causing a significant increase in production difficulty, parameter size, and even training cost. Therefore, this method proposes a straightforward approach to developing a vision-based DL model without requiring heavy computing resources or reliance on other complex feature processing and learning algorithms. This paper included the step-by-step procedure consisting of network compression, layer-wise fusion, and the addition of a modified residual layer (MResBlock) with a self-normalizing attribute and a more robust regularization. In addition, the paper also presents the performance of the proposed method toward the diagnosis of four GI tract conditions, including polyps, ulcers, esophagitis, and healthy mucosa. The paper concludes that the proposed method did radiate a significant improvement in the overall performance, cost-efficiency, and especially practicality compared to most current SOTA methods.
- The proposed method combined profound techniques like feature fusion, residual learning, and self-normalization to develop a lightweight model that accurately diagnoses gastrointestinal (GI) tract conditions.
- The model produced from the proposed method generated better performance than most pre-existing state-of-the-art Deep Convolutional Neural Networks that diagnosed the presented four GI tract conditions.
- Aside from its competitive performance, the model based on the proposed method only had 1.2M parameters and only consumed 1.5 GFLOPS, making it significantly more cost-efficient than most existing solutions.
Implications for practice or policy:
- Online English courses should provide the same learning quality as in a face-to-face environment by enhancing the seven factors constructing a positive online English classroom climate.
- Educational policymakers should emphasise building positive social climates in online classrooms as it will lead to both better learning outcomes and experiences.
- Teachers may be encouraged to develop the skills students need to recognise and manage emotions, establish and maintain relationships and achieve positive goals in online English learning.
Bilimbi (Averrhoa bilimbi) is an underutilized fruit usually grown in tropical countries and is widely added as souring agent in many Filipino dishes. However, it is undervalued and its utilization is limited due to short shelf life. Drying is one of the more popular and cheapest means of prolonging its storage life. This study aimed to investigate the effects of drying methods on the physicochemical properties and antioxidant activity of bilimbi. Analysis of proximate composition, pH, total sugar, ascorbic acid content, oxalic acid content and antioxidant activity was conducted on the fresh and dried fruit samples.
Data showed that drying significantly affected the proximate composition and pH of bilimbi (p < 0.05). The oxalic acid content, total sugar content and antioxidant activity of dried bilimbi generally increased while significant loss in ascorbic acid was observed in solar dried and oven dried bilimbi. Freeze drying removed the most amount of moisture while preventing significant decrease in ascorbic acid level in bilimbi. Dried bilimbi is a good source of macronutrients, ascorbic acid and possessed good antioxidant activity regardless of the method of drying utilized.
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