Abstract: A digitizer and processor device for a swept-source optical coherence tomography (SS-OCT) imaging system, comprising: an input configured to receive an OCT signal; a control input configured to receive a k-clock signal; a combiner unit (130) receiving the OCT signal and the k-clock signal configured to output a composite signal; a digitizing unit (60) arranged to convert the composite signal into a digital composite signal (69); a data processing unit (70) arranged to determine a profile of optical density in a sample that generated the OCT signal based on the digital composite signal (69).

Abstract: A digitizer and processor device for a swept-source optical coherence tomography (SS-OCT) imaging system, comprising: an input configured to receive an OCT signal; a control input configured to receive a k-clock signal; a combiner unit (130) receiving the OCT signal and the k-clock signal configured to output a composite signal; a digitizing unit (60) arranged to convert the composite signal into a digital composite signal (69); a data processing unit (70) arranged to determine a profile of optical density in a sample that generated the OCT signal based on the digital composite signal (69).

Abstract: To facilitate the measurement of the quality of a video transmission, a bar code is embedded in the top part of the frames of the transmitted video signal to enable identification of each frame. The audio signal may be synchronised with the different bar codes. The bar code may be formed of several blocks in the top of the image, and may be formed of superimposed binary bar codes, each binary bar code being in one color of a color system. This permits measurement of transmission quality, and notably of dropped frames, audio holes, transmission delay, audio and video synchronisation.

Abstract: In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the CO.sub.2, are subjected to condensation. This condensation is effectuated fractionally in at least two successive stages (5, 7) operating at temperatures of about -5.degree. C. to -15.degree. C. in the first stage and -15.degree. C. to -50.degree. C. in the second stage. The process is effective to improve the quality and/or the quantity of fermentation product, in particular of wine in the case of grapes fermentation.