Abstract: A floating point pre-alignment structure for computing-in-memory applications includes a time domain exponent computing block and an input mantissa pre-align block. The time domain exponent computing block is configured to compute a plurality of original input exponents and a plurality of original weight exponents to generate a plurality of flags. Each of the flags is determined by adding one of the original input exponents and one of the original weight exponents. The input mantissa pre-align block is configured to receive a plurality of original input mantissas and shift the original input mantissas according to the flags to generate a plurality of weighted input mantissas, and sparsity of the weighted input mantissas is greater than sparsity of the original input mantissas. Each of the flags has a negative correlation with a sum of the one of the original input exponents and the one of the original weight exponents.

Abstract: A memory unit with time domain edge delay accumulation for computing-in-memory applications is controlled by a first word line and a second word line. The memory unit includes at least one memory cell, at least one edge-delay cell multiplexor and at least one edge-delay cell. The at least one edge-delay cell includes a weight reader and a driver. The weight reader is configured to receive a weight and a multi-bit analog input voltage and generate a multi-bit voltage according to the weight and the multi-bit analog input voltage. The driver is connected to the weight reader and configured to receive an edge-input signal. The driver is configured to generate an edge-output signal having a delay time according to the edge-input signal and the multi-bit voltage. The delay time of the edge-output signal is positively correlated with the multi-bit analog input voltage multiplied by the weight.

Abstract: A process for producing dried meat is disclosed. First, a raw meat is sliced into a sliced meat having a thickness less than 1 cm. Then, the sliced meat is allowed to release salt soluble protein in an amount of 1.5 to 5.5 wt % of the total weight of the sliced meat. Then, the sliced meat is reformed into a reformed meat loaf. Finally, the reformed meat loaf is frozen, sliced, dried, and baked to obtain a reformed dried meat. The manual cost can be effectively saved and the chance of pollution can be reduced. Also, the obtained reformed dried meat has fibrous properties, and the appearance and eating quality are very close to those of the dried meat product obtained from conventional processes.

Abstract: The present invention provides a process for producing dried meat. First, a raw meat is sliced into a sliced meat having a thickness less than 1 cm. Then, the sliced meat is allowed to release salt soluble protein in an amount of 1.5 to 5.5 wt % of the total weight of the sliced meat. Then, the sliced meat is reformed into a reformed meat loaf. Finally, the reformed meat loaf is frozen, sliced, dried, and baked to obtain a reformed dried meat. By means of the present invention, the manual cost can be effectively saved and the chance of pollution can be reduced. Also, the obtained reformed dried meat of the present invention has fibrous properties, and the appearance and eating quality are very close to those of the dried meat product obtained from conventional processes.