Development of Independent Moving Puppet Robot

This paper is about the automation of the marionette performance.A method to solve the problem on the mobility of the automated marionette performance is proposed.Since it is difficult to control the marionette by hands,as an alternative,the automated marionette is studied.Hovever,the automatic marionette performance is limited in the silence and mobility.Therefore,an independent shifter to move freely on the stage is required.The magnetic device which connects the movable robot and the marionette controlling robot is conceived.The magnetic device is improved and applied by considering the features of the marionette robot,which is the irregular movement of the marionette controller and of the parallel limited area.The burden of being trapped on the magnet is minimized by dividing the robot to the upper and lower parts of the marionette performance stage.The direction of the magnet is considered to make the mobile robot to move freely.Thus,the efficiency and safety of the device is confirmed by balancing the strength with the permanent magnet.     

Effects of loading and routeing decisions on performance of flexible manufacturing systems

Research has found that while flexibility is purported to be a prime advantage of flexible manufacturing systems (FMS), it has not yet become a major competitive priority for American and European manufacturers. Moreover, many installed systems either are not very flexible or do not use the available flexibility to the best advantages. We suspect that inappropriate application of the conventional production management concepts to FMS is one of the major factors that hinders current FMSs from capturing their key advantage: flexibility. This paper takes a first step to examine why the conventional job shop loading and fixed routeing concepts fail to capture the flexibility of FMS. Once problems are identified we suggest ways to exploit the FMS flexibility. We further conduct an experiment to investigate FMS performance under different manufacturing policies and operating conditions. The results indicate that the performance of an FMS greatly diminishes when the conventional job shop loading and fixed routeing concepts are applied. This is because the inherent flexibility of the FMS is not fully utilized. Moreover, the operating conditions such as tooling duplication levels and operation processing time variation could also significantly affect the FMS performance.     

Mushroom Blanch Water Concentration by Membrane Processes

Mushroom blanch water was concentrated by ultrafiltration (UF) and reverse osmosis (RO). UF prefiltration was essential in preventing severe fouling during the RO process. When the UF blanch water permeate was processed by RO, linear relationships between pressure and flux were observed at all concentrations tested. The blanch water was concentrated by UF/RO from 2% to 13% total solids at 60°C and 120 KPa/5000 KPa operating pressures with flux higher than 15 L/m² hr. Maximum concentration obtained was approximately 20% total solids with 90% recovery of the nonvolatiles. Recoveries of some major volatiles were above 50%. Panelists could not differentiate the original from the reconstituted blanch waters in sensory evaluations.     

Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin

Phosvitin in water at pH 7 had a denaturation temperature (T_d) of 79.7 ± 1.4°C when heated at 10°C/min. When dissolved in 0.1M and 1.0M NaCl, the T_d decreased to 77.7 ± 1.2°C and 77.2 ± 1.3°C, resoectivelv. and in 10 and 20% sucrose there was no change in T_d. Heat treatment of phosvitin solutions at ≥65°C led to decreased emulsifying activity (EA). The emulsion stability (ES) decreased when phosvitim solutioni were heated at 70, 80 or 96°C for up to 60 min. The ES was not affected (p < 0.05) for phosvitin solutions after heating at ≤67.5°C for up to 60 min.     

NONENZYMATIC BROWNING IN DRIED RED PEPPER PRODUCTS

The nonenzymatic browning of dried red peppers was studied under various water activities, storage temperatures, and packaging atmospheres. Whole pepper and pepper powders-coarse and fine, with and without seeds-were compared. The browning can be described by the zero order reaction, and the rate constant is strongly affected by water activity and temperature. Flushing the package with nitrogen did not have a significant effect on the browning rate. For minimum browning, the peppers should be stored at water activities below 0.3 and in the form of whole pods or coarse powder with seeds.     

BATCHING DECISIONS IN A MULTI-STAGED FOOD MANUFACTURING PROCESS

Despite advances in process control, batching is a common practice in many process industries for various economic or technological reasons. Production managers often encounter a decision to produce whole or partial batches in the face of variable production targets. Producing whole batches is managerially convenient but may be economically undesirable. Producing partial batches may be managerially and qualitatively inappropriate, but enables achieving an exact production target. Batching decisions directly impact the total volume of final products, resource requirements, and unit costs of products. A model using a penalty approach was constructed to optimize product mix and batch mix under managerial and production constraints. the degree of penalty should be determined by the nature of the industry, the type of products, and the conditions of manufacturing and market. the model was applied to a case of production planning for spaghetti sauce products, and is intended as a guide for the construction of similar models in other industries and for other situtations. In the example situation investigated optimal solutions for the batch choices were regularly more economical than those driven by whole batch policies or by partial batching to meet a production target.     

EVALUATION OF DRUM-DRIED MEALS PREPARED FROM SPLIT BEANS (PHASEOLUS VULGARIS L.): PROTEIN QUALITY AND SELECTED ANTINUTRITIONAL FACTORS

The effects of aqueous extraction and enzymatic pretreatments on the in-vitro and in-vivo protein digestibilities and antinutritional factors of drum-dried bean (Phaseolus vulgaris L.) meals were evaluated. The apparent protein digestibility of beans subjected to a 60C/30 min aqueous extraction was approximately 86% which is comparable to or greater than what is reported for canned beans. Likewise, the antinutritional factors Trypsin Inhibitor Activity (TIA) and lectins were either significantly reduced or inactivated by the drum-drying process, as further supported by in-vivo rat feeding studies. The drum-drying process can be a suitable alternative process for the traditional commercial canning of dry beans, providing economic utilization of dry split beans. Further, the resultant DDBMs find broader application as an ingredient in convenient and nutritious food formulations such as weaning foods, baked and pasta products.     

NM2:噪声地图和监测

噪声地图被公认是城市规划和管理的得力工具.不过它的可靠性和大众对它的信心在很大程度上取决于噪声地图是否可以通过利用噪声监测数据来校正和更新.此外,噪声地图应能反映因不断变化的交通情况而产生的噪声水平.通过回顾噪声地图在世界上在制作和应用上面对的问题,讨论其拥有噪卢监测功能的必要性,与作为协助决策者和广大群众做出合适决定...     

考虑负荷和风电出力不确定性的输电系统机会约束规划

提出了一种考虑负荷和风电场输出功率不确定性、基于机会约束规划的输电系统规划方法。将Monte Carlo方法与解析的概率潮流计算方法相结合,得到含风电场电网输电线路的有功概率潮流分布。通过改进经典的输电系统规划模型,得到考虑负荷和风电场有功出力的概率分布、基于概率潮流计算的输电系统机会约束规划模型。为了有效求解该模型,设计了一种两步式遗传算法。该方法可以有效处理输电系统规划中的不确定性,并为规划人员提供比传统方法更丰富的信息。算例证明了该方法的有效性。     

光纤光栅传感器阵列时域地址查询的信号处理技术

用电光调制器将连续光波调制成脉冲光波 ,借助非平衡Michelson扫描干涉仪将波长漂移信息变为相移信息 ,来自各传感元的信号利用程控延时信号对电子开关通导的控制来实现时域地址查询 ,经带通滤波处理 ,用相位计监测相移进而判断应变的大小。实验证实分辨率为 6nε的 4光栅系统传感灵敏度的实验值为 1 63Deg/με。