Command governor‐based adaptive control for dynamical systems with matched and unmatched uncertainties

In this paper, we propose a command governor‐based adaptive control architecture for stabilizing uncertain dynamical systems with not only matched but also unmatched uncertainties and achieving the desired command following performance of a user‐defined subset of the accessible states. In our proposed solution, online least‐squares solutions for the matched and unmatched parameters are obtained through integration method and they are employed in the adaptive control framework. Specifically, the matched uncertainty is identified and its effect upon the system behavior is entirely attenuated. Moreover, using the unmatched uncertainty approximation obtained through radial basis function neural networks, the command governor signal is designed to achieve the desired command following performance of the user‐defined subset of the accessible states. With this command governor‐based model reference adaptive control architecture, the tracking error of the selected states can be made arbitrarily small by judiciously tuning the design parameters. In addition to the analysis of the closed‐loop system stability using methods from the Lyapunov theory, our findings are also illustrated through numerical examples.     

Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)

Effects of oven type and baking temperature on acrylamide concentration, surface browning, temperature profiles and drying rates of muffins were investigated. Muffins were baked in convection and steam assisted hybrid ovens at 145, 160 and 175 °C for different baking times. For all oven types, the acrylamide concentration of muffins increased with increasing baking time and temperature (p < 0.05). The formation was considered as the first order reaction kinetics except for the lowest baking temperature at natural convection and steam assisted hybrid ovens. The reaction rate constant, k was found to be in the range of 0.027–0.078 (min⁻¹). For the forced convection oven, the effect of baking temperature on acrylamide concentration followed the Arrhenius type of equation; with activation energy of 36.35 kJ/mol. The minimum drying rate was observed by the steam assisted hybrid oven, at all conditions. Steam assisted baking resulted in lower acrylamide concentration at all baking temperatures, while providing the average moisture content not significantly different.