A Classification for Hoist Scheduling Problems

Electroplating lines are totally automated manufacturing systems that are used to cover parts with a coat of metal. They consist of a set of tanks between which the parts to be treated are transported by one or several hoists. Scheduling the movements of these hoists is commonly called a hoist scheduling problem (HSP) in the literature. But the assumptions and constraints that must be taken into account greatly depend on the production environment (physical system, manufacturing specifications, and management policies). Consequently, there exist several classes of HSPs. The systematic frameworks usually used to classify deterministic scheduling problems do not allow distinguishing between these various kinds of HSPs. Therefore, identifying the scope of each published work and comparing the various proposed scheduling methods turn out to be difficult. Thus, this article presents notation for scheduling problems in electroplating systems, to make the specification of problem types and the identification of studied problem instances easier. An associated typology gives a survey of the literature and demonstrates the usefulness of the proposed classification scheme.     

Comparative analysis of triacylglycerols from Olea europaea L. fruits using HPLC and MALDI‐TOFMS

MALDI‐TOFMS and HPLC are two analytical methods that were used to characterize triacylglycerols (TAG) of the Meski, Sayali, and Picholine Tunisian olive varieties. The HPLC chromatograms of the oils showed the presence of 15 TAG species, among which triolein (OOO) was the most abundant (21–48%). In the Sayali cultivar, OOO was the predominant TAG species followed by POO and LOO. However, the minor TAG molecules were represented by LnLO and LnLP. MALDI mass spectra produced sodiated ([M + Na]⁺) and potassiated ([M + K]⁺) TAG molecules; only the major TAG were potassiated [OOO + K] ([OOO + K]⁺, [POO + K]⁺, and [LOO + K]⁺). In contrast to the HPLC chromatograms, the MALDI mass spectra showed 13 peaks of TAG. The major peak was detected at m/z 907, which corresponds to OOO with an Na⁺ adduct. The results from both HPLC and MALDI techniques predict the fatty acid composition and their percentages for each olive variety. Practical applications: TAG are the main components in vegetable oils. These biomolecules determine the physical, chemical, and nutritional properties of the oils. The nutritional benefits of TAG are related to DAG (moderate plasma lipid level) and esterified FA, which are intermediate biosynthetic molecules of TAG. TAG analysis is necessary to discriminate between oils of different origin, since some oils have similar FA profiles. Olive products, oils, and table olives, are the main diet sources of TAG in the Mediterranean countries. In this work, chromatographic and spectrometric methods were used for TAG analysis and characterization of Tunisian olive varieties.     

Influence of food odorant names on the verbal measurement of emotions

The aim of this study was to investigate the influence of food odorant names on feelings through the verbal measurement of emotions. Two experiments were conducted. In the first experiment, 88 participants were asked to report their feelings about 17 food odorants, randomly presented in six sensory booth sessions and in three conditions. In two conditions, an actual odorant was presented blind or in association with its name. In a third condition, only the odorant name was presented. Feeling measurements were conducted by using the ScentMove^TM questionnaire (Porcherot et al., 2010). Participants also rated the familiarity, acceptability, and typicality of the odorants. Results indicated that the odorant name information may influence the reported feelings, as already observed by several authors for traditional liking assessments, with differences among feeling dimensions and odorants. The odorants could be gathered into four groups, with either matches between expected feelings from the odorant name and experienced feelings from the smell evaluation for eight odorants (e.g., caramel, citrus, and mint), or discrepancies between expected and experience feelings for nine odorants, and with no effect of the odorant name information (e.g., strawberry, vanilla), few, or high positive effects of the odorant name information (e.g., cola, chicken). Typicality scores did not differ between the different groups, showing that higher odorant typicality would not systematically result in a match between expectation and experience, or in a positive effect of the name information. It was therefore investigated in a second experiment if the group constitution could be explained by the odorant recognition scores that were measured from a free recognition task for the 17 odorants presented in the blind condition. The results of the two experiments are discussed in relation to dissimilarities between smell and food experiences and to lack of context.     

Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

Oiling-off is essential for the culinary functional properties of hard- and semi-hard cheeses. However, the parameters implied in the mechanisms leading to oiling-off are not well known. In Emmental cheese, a marked change in the supramolecular organization of fat occurs during the pressing of the warm curd and could be related to the oiling-off of cheese. To check this hypothesis and to determine the relative effects of the temperature and pressing strength, twin-cheeses were submitted to various cooling rates after the curd have been dipped from the vat. These cheeses were either pressed or non-pressed. Using this strategy, we showed that a higher heat load yields to larger inclusions of fat in the cheese matrix, which has been characterised using confocal laser scanning microscopy, and to higher oiling-off. The heat load applied to the curd (integral of the temperature vs. time curve) and oiling-off of cheeses aged of 5 days were linearly related with r² = 0.89. In contrast, the pressing strength did not influence oiling-off. As a conclusion, the heat load applied during pressing and acidification could be a tool to modulate the oiling-off of Swiss cheese.     

Influence of initiator on the curing of unsaturated polyester resin at 100 °C

Sheet molding compound (SMC) parts are fiber‐reinforced unsaturated polyester (UP) composites molded at 140–170 °C under a pressure of 60–100 bar. For economic and ecological reasons, the aim of this research project is to develop new SMC formulations to modify the molding conditions. For this, SMC formulations were modified and optimized to decrease the molding temperature to 100 °C. The strategy was to change the catalytic system (peroxides) in order to obtain highly reactive formulations at 100 °C. First, the temperatures of initiation of the reaction were determined by rheological and DSC measurements for each peroxide. Second, the UP resin crosslinking kinetics were measured for the various peroxides during an isothermal curing at 100 °C. The results obtained with the three experimental methods are compared and discussed. Finally, the laboratory analyses were validated by SMC molding trials. © 2019 Society of Chemical Industry     

Polypropylene/polyethylene blends as models for high‐impact propylene‐ethylene copolymers,part 2: Relation between composition and mechanical performance

The relation between composition and mechanical performance of a series of binary polyolefin blends was studied in this article. A fractionation of these model compounds with temperature rising elution fractionation (TREF) was applied to study the possibility to fractionate industrially relevant heterophasic polyolefin systems. The separation quality according to molecular structures or chemical composition was found to be good for most of the systems, but especially the separation of ethylene‐propylene random copolymer and high density polyethylene by TREF turned out to be difficult if not impossible. An extensive mechanical characterisation including the determination of brittle‐to‐ductile transition curves showed significant effects of modifier type and amount. Toughness effects can be related primarily to the modulus differences between modifier and matrix. Compatibility and particle size only have a secondary influence, but must be considered for a detailed interpretation of the mechanics of the investigated systems. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013     

Organic solvent nanofiltration with a Poly(dimethylsiloxane) membrane: Parameters affecting its sieving properties

In this study, retention experiments were performed to characterize the variable sieving properties of a poly(dimethylsiloxane) (PDMS) membrane in relation with operating parameters. The swelling, transmembrane pressure, and temperature are all known to impact the physicochemical properties and morphology of PDMS polymer and were therefore varied for the purposes of our retention experiments which assessed them with the homologous series of polyethylene glycols (PEGs; 200–1500 g mol^?1). The objectives were twofold—first, to evaluate the capacity to induce a targeted molecular weight cutoff (MWCO) by selecting appropriate filtration conditions and second to better understand the mechanisms involved during solvent‐resistant nanofiltration with PDMS. The selected solvents or solvent/solvent mixtures used throughout this study were found to induce swelling ratios of 1.16 (ethanol/ethyl acetate: 25/75), 1.26 (ethyl acetate), 1.33 (ethyl acetate/toluene: 50/50), and 1.41 (toluene), respectively. Linear correlations were obtained between the MWCO and the swelling ratio induced by each solvent and between the MWCO and the transmembrane pressure. Pore size calculations using solvent flux and retention data confirmed the variable sieving properties of the PDMS membrane in relation to the solvent‐induced swelling and applied transmembrane pressure. In addition, the study of the solute‐transfer rate through several operating conditions showed that both diffusive and convective transports occurred for the PEG solutes and that their respective contributions appeared dependent on the variable pore size of the PDMS membrane. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 41171.     

Hybrid sol gel coating: A solution to prevent interactions between plasticized poly(vinyl chloride) and injectable drugs?

During the infusion of drugs with medical devices in plasticized poly(vinyl chloride) (PVC) release of plasticizers in the injectable solution and/or sorption of drugs on PVC may occur. Thus, patient safety and/or effectiveness of his therapy may be altered. In this study, we assessed the efficiency of a sol gel hybrid coating in preventing plasticizers' release (di‐(2‐ethylhexyl) phthalate (DEHP)) from PVC matrix and drug sorption into PVC. Remaining concentrations of drugs and plasticizer's concentration released after migration tests were assessed by liquid chromatography. Migration processes were followed by Fourier Transform Infrared – Attenuated Total Reflectance (FTIR‐ATR) spectroscopy and PVC surface changes were characterized by scanning electron microscopy (SEM). An evaluation of the mechanical properties of both uncoated and coated polymer was done. The hybrid coating protects PVC from plasticizers leaching. Sorption of drugs tested is also limited. However, the protection against plasticized PVC interactions isn't optimal, probably due to a degradation of the layer, as shown on SEM microphotographs. Furthermore improvements might provide an efficient barrier to advert risks impaired to PVC interactions, to provide patient care safety. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 40145.     

Seasonal and diel distributions of denitrifying and bacterial communities in a hypersaline microbial mat (Camargue, France)

Changes in spatio-temporal distribution of bacterial and denitrifying communities were qualitatively studied in a microbial mat from Camargue (France). During a diel and a seasonal cycle, patterns of 16S rRNA and nitrite reductase genes (nirS and nirK) were compared by denaturing gradient gel electrophoresis (DGGE). Statistical analysis of DGGE profiles showed a significant seasonal shift in the community structure of the nirS-containing bacteria with a winter superficial population that extended in summer, whereas the nirK-containing bacteria seemed more affected by vertical gradients rather than by month-to month-changes. Denitrifying activities remained stable during these sampling times. The bacterial community at the surface of the mat also changed according to season, but appeared stable over a day. Finally, during a diel cycle nirK populations were localized in zones with large fluctuations of environmental parameters (oxygen, pH, and sulfur levels) while nirS populations seemed more restricted to the permanent anoxic layer of the microbial mat.