Some Remarks on Optimum Inspection Policies

We discuss optimum inspection policies by introducing the inspection density. We derive the optimum inspection policy by using this inspection density. The models discussed are: 1) the basic model, 2) the basic model with checking time, and 3) the basic model with imperfect inspection. For each model, we obtain the approximate optimum inspection policy minimizing the total s-expected cost by applying the calculus of variations.     

Estimation method of frequency bias using normal operating data

A technique of calculating the frequency bias of an electric power system from frequency fluctuation data and total output power is described. An evaluation method for testing the calculations by the new method is developed. The results are in good agreement with estimates based on generator speed regulation but the method gives an excessively high figure for the load frequency bias.     

Optimum Ordering Policies with Lead Time for an Operating Unit in Preventive Maintenance

An ordering policy allows a spare, delivered after a constant lead time, to be put into inventory. Under certain conditions there exists a finite and unique ordering policy maximizing the cost effectiveness, which balances the system effectiveness and the cost and is defined as [s-availability]/[s-expected cost rate].     

Effects of lipase,lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

BACKGROUND: Relationships between buckwheat (Fagopyrum esculentum Moench) flour lipase, lipoxygenase and peroxidase activity, along with levels of individual free fatty acids (FFAs) and levels of headspace volatile compounds of boiled buckwheat noodles, were investigated for 12 different buckwheat varieties. Enzyme activities and FFA levels in flour were correlated with their respective varietal arrays of boiled noodle headspace volatile compounds, measured by gas chromatography–mass spectrometry. RESULTS: The volatiles hexanal, tentative butanal, tentative 3‐methylbutanal and tentative 2‐methylbutanal showed significant positive correlation with one another, indicating that they may be generated through similar mechanisms. These important volatile components of buckwheat flavor were also positively correlated with lipase and/or peroxidase activity, indicating that enzymatic reactions are important in flavor generation in boiled buckwheat noodles. On the other hand, pentanal, which showed no significant correlation with any enzyme activity, showed a significant positive correlation to the levels of C18:2 and C18:3 FFAs, suggesting the existence of a ‘non‐enzymatic’ and/or ‘uncertain enzymatic pathway’ for flavor generation in boiled buckwheat noodles. CONCLUSION: Lipase and peroxidase in buckwheat flour are important for flavor generation of boiled buckwheat noodles. This information is important for increasing desirable flavor of buckwheat products as well as for selecting varieties with improved flavor. Copyright © 2010 Society of Chemical Industry