Eigenstructure and residuals in multivariable state-feedback design

In this paper it is shown that all residuals assignable by state feedback must belong to certain well-defined subspaces defined by the freely selectable closed-loop eigenvalues. These subspaces are straightforward to compute, and the computational requirements are modest. The applicability of this result is facilitated by the fact that fundamental control design objectives like I/O response and robustness can be expressed in terms of residuals. A design procedure is outlined and illustrated by an example. The method is applicable to square and non-square systems.     

A Review of Developments and Current Trends in Ceramic Dielectrics Used for Capacitor Applications

A review is made of currently produced titanate ceramic dielectric materials designed for close-tolerance temperature-compensating and for general purpose capacitors. Data are presented on capacitors made from semiconducting titanate dielectrics in which the capacitance values range from 50 to 400 times higher than values obtainable in similar sized units of conventional dielectric material having a dielectric constant of 6000.     

Drying and Resaturation Effects on Internal Friction in Hardened Cement Pastes

A set of mature hardened cement paste beams which had been cured at room temperature were dried to different extents and resaturated. The low-temperature internal friction response of the beams was measured. The size of the internal friction peaks near −90°C indicates that the internal surface area of the dried resaturated beams is significantly smaller than that of virgin beams.     

THE AROMA OF CANNED BEEF: MODELS FOR CORRELATION OF INSTRUMENTAL AND SENSORY DATA

Stevens' and Fechner's relations have been applied in a generalized form: they have been expressed as functions in several variables. These functions have been formulated in analogy with models used in other psychophysical contexts and are considered to handle simple interactions between chemical stimuli compounds. It is suggested that the different outcomes can be classified into three categories: ad hoc relations, predictive relations and causative relations. The meaning and interpretability of these are discussed. The models have been tested on data from samples of canned beef: different formulations and heating times. A large number of high correlations were obtained for the different odor qualities and the presence of possible causative relations among these are discussed.     

Negotiating price/delivery date in a stochastic manufacturing environment

We study a make-to-order manufacturing system consisting of several processing centers that are subject to failures and repairs. Our objective is to build a model that can be used as a tool for negotiating the delivery date and the price of a certain upcoming order. The model takes into account the congestion level of the shop floor at the time the order is placed. Based on the workload of the processing centers, the model splits the order into lots and assigns them to the processing centers so as to determine the order completion time associated with the minimum operating cost. The efficiency of the solution method for the model allows real-time decision-making while negotiating the price and delivery date of the order to be placed. Since the decisions are made based on a snapshot of the congestion level at the shop floor, using this model will reduce the conflict between the marketing and the production activities in manufacturing organizations.     

Color, Pigment and Iron Content of Meat Loaves with Blood, Blood Emulsion, or Mechanically Deboned Meat Added

The hemoglobin, myoglobin, and iron content in slaughter-house blood, a blood emulsion, mechanically deboned meat (MDM) and meat minces with these raw materials added, were determined. Blood and blood emulsion were added in the range 0-5%. MDM was added as a substitute for ground beef. The pigment and iron content in the minces were compared with the surface color of heated meat loaves produced. Minces containing blood yielded lighter meat loaves upon heating (i.e. a higher lightness L* was observed) than did minces containing blood emulsion or MDM, even if the amounts of extractable hemoglobin and myoglobin in the minces were equal. At equal concentrations of iron, minces with blood and MDM gave lighter meat loaves than did minces to which blood emulsion had been added.