A statistical approach to tolerance evaluation for circles and cylinders

Sample data points obtained from a Coordinate Measuring Machine or other similar inspection system are frequently used to evaluate part conformance to specification. Typically, a curve or surface is fit to the sampled points and the decision is based on parameters of that curve or surface. This paper presents an approach to tolerance evaluation that explicitly considers underlying part variation under the assumption of normality of errors. Statistical inferences on the parameters are used to evaluate size and position tolerances. Results are presented for a simulated feature with normally distributed errors and for a measured feature.     

Development of a total quality scoring system based on consumer preference weightings and sensory profiles: application to fruit dates (Tamr)

A scoring system for evaluating the total quality of a food product (Tamr) based on consumer preferences was developed and tested for validity. The development process started with a survey among adult date consumers in the United Arab Emirates to identify their perception of characterizing total quality of date fruit among specified attributes. The consumer subjective ranking of eleven specified attributes was used to derive a quantitative weighted factor for each attribute. Based on the weighted factor a quantitative scoring guide was developed. A panel evaluation of five date varieties (Khlas, Barhee, Boumaan, Fard and Ruzeiz) was conducted as an application of the developed scoring system. Panel evaluation results and consumer ranking and preference data of the same varieties compared well. In both panel evaluation and consumer ranking, Khlas variety was perceived to have the best quality by far among the tested varieties. Barhee and Boumaan varieties showed no significant variation between them in both panel evaluation and consumer ranking, and both were in the second order of preference. Variety Ruzeiz was in the lowest order of preference in both panel evaluation and consumer ranking. Testing of the method indicated its appropriateness in predicting total quality of a food product as would be perceived by consumers.     

Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films

Four types of films viz. gelatin, gelatin–MMT, gelatin–chitosan and gelatin–MMT–chitosan prepared from redsnapper and grouper bone gelatin were compared with the mammalian gelatin films, for their mechanical and barrier properties. Grouper gelatin films had higher tensile strength (TS) and Young’s modulus (YM), but lower elongation at break (EAB) than redsnapper films. Incorporation of MMT and chitosan improved the TS (p < 0.05) of the films. Water solubilities were lower (p < 0.05) in films incorporated with chitosan compared to simple gelatin film. Protein solubilities were lower in gelatin–MMT films, irrespective of the type of solvent used. The water vapour transmission rates (WVTR) of fish and mammalian gelatin films were similar, but addition of MMT had reduced WVTR (p < 0.05). SEM micrographs depicted smoother surface for gelatin–MMT and gelatin–MMT–chitosan films. Thus, composite fish gelatin films made with MMT and chitosan could be the good natural biodegradable films due to their better mechanical and barrier properties.     

The Use of Repeated Measurements to Reduce the Effect of Measurement Errors

In this, paper, the errors associated with measurement processes are studied. A best estimator of the true value of the dimension of a product is obtained using replicate readings of the measurement, based on earlier results. The effect of replications on performance measures of a single sampling plan is studied. A method to obtain the optimum number of replications which minimizes the total cost of inspection is also given.     

Content-Based Image Recognition and Tagging by Deep Learning Methods

Wireless Personal Communications - Deep learning techniques is growing wider day by day in the process of Content based Image retrieval (CBIR). The recognition of the image is based on its shape,...     

Effect of thermal ratcheting on the mechanical properties of Teflon and fiber based gasket materials

This paper discusses the effect of thermal ratcheting on the material properties of expand polytetrafluoroethylene (ePTFE), virgin polytetrafluoroethylene (vPTFE), and compressed nonasbestos fiber (CNA) gasket materials. Comparison between the creep strain at constant temperature and when subjected to thermal ratcheting show a 7.7 and 28% increase in the creep strain of ePTFE and vPTFE, respectively. In addition, thermal ratcheting produces a substantial reduction of creep modulus of these materials. The CNA material does not exhibit significant change in creep strain or in creep modulus with thermal ratcheting. However, all three gasket materials show a momentous raise in the creep strain when the material temperature is reduced. On declining the gasket temperature from 212 to 100 °F at the end of 20th thermal cycle, the materials—ePTFE, vPTFE, and CNA exhibit 27, 48, and 15% increase in creep strain value, respectively. The percentage of thickness reduction raises with the increase of cyclic temperature and with increase of creep pre-exposure time, except for CNA where only a small variation is observed. The coefficient of thermal expansion of both PTFE materials shows a significant change due to cyclic temperature and initial creep exposure. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47265.     

Development of Reinforcement Learning and Pattern Matching (RLPM) Based Firewall for Secured Cloud Infrastructure

Wireless Personal Communications - Cloud computing infrastructure is typically intended to store and deliver sensitive data and high performance computing resources through the internet. As the...     

Floor Planning of 3D IC Design Using Hybrid Multi-verse Optimizer

Wireless Personal Communications - Several research works have been undergone in the 3D IC floor planning concepts due to its higher demand and technological improvement. Floor planning is a...     

Microbiological and biochemical quality of grouper (Epinephelus chlorostigma) stored in dry ice and water ice

The changes in the microbiological and biochemical quality of grouper (Epinephelus chlorostigma) stored in dry ice (solid carbon dioxide) were investigated. Fresh fish stored in dry ice at the ratio of 1:1 (wt/wt) were found to be organoleptically suitable for consumption when they were stored for 30 h without re‐icing. Fish stored in water ice (as control) at the ratio of 1:1 (wt/wt) and in a combination of dry ice and water ice at the ratio of 1:0.2:0.5 (wt/wt/wt) were acceptable up to 18 and 24 h, respectively. Total bacterial load ranged from 10⁵ to 10⁷ CFU g^?1, while total psychrophiles from 10³ to 10⁶ CFU g^?1. Total lactics were found in the levels of 10²–10⁴ CFU g^?1. Total volatile basic nitrogen contents were within the limit of acceptability in all the three treatments, whereas trimethylamine nitrogen content exceeded the limit (15 mg%) and hypoxanthine content was 11.11 mg (100 g)^?1 on the 30 h in grouper stored only in dry ice. Lowest temperature of ?5.8 °C was recorded in grouper stored only in dry ice. Hundred percent CO₂ environment within the package was found in grouper that were stored in dry ice and combination of dry ice and water ice.