Controller reduction via stable factorization and balancing

A controller reduction procedure based on a representation of a controller as a matrix function defined using stable proper transfer functions and employing a balancing technique is studied in this paper. For a certain right coprime factorization of an LQG designed controller K(s) = N(s)D^-1(s), we approximate using a balancing technique the pair [D(s), N(s)]^T by a low-order pair [D₁(s), N₁(s)]^T defining a factorization of the reduced-order controller K ₁(s) = N₁(s)D₁ ^-1(s). We show that reducing the controller order in this way is motivated in a natural way, which leads to the expectation of both good stability properties and good accuracy of approximation of closed-loop behaviour. This is also demonstrated in some examples.     

Structural controllability and matrix nets†

We establish structural controllability results for matrix pairs [A, B] where A = A ₀ + Σ μ _iA_i , B = B ₀ + σ μ _i, B_i , with the A_i , B_i , fixed, and the μ _i , free scalar parameters. The results characterize structural controllability in several ways, via tests involving the checking of the rank or the evaluation of the determinant of various constant matrices formed from the A_i , B_i . A number of the results used as intermediate results tests for a full rank property of matrix nets, i.e. tests that check if M = M₀+ Σμ_iM_i prescribed, μ _i variable, has full rank for almost all μ _i .     

Requiem for a theory: the ‘ story grammar’ story

Abstract

Story grammar was a fairly hot topic in artificial intelligence (AI) from the mid-1970s to the early 1980s. Now, however, it has virtually disappeared as a research issue in AI. The process of science is one where theories are proposed, experiments are conducted, hypotheses are tested, theories are revised and, ultimately, theories are either accepted or rejected. The story grammar story is surveyed with a view towards describing what it was, and explaining what happened to it, from the perspective of the scientific process.     

Effects of Variety, Maturity and Processing on Pear Juice Quality and Protein Stability

?Anjou, Comice, and Bartlett pears were processed into clarified juices from hard green and soft ripened fruits. Processing trials with and without SO₂ were conducted. Effects of variety, maturity and processing on browning, turbidity, proteins, and stability were investigated. Browning increased with heat treatment, and was reduced by processing with SO₂. Total soluble protein content increased with fruit maturity and processing with SO₂. Protein fractions from a clarifying enzyme preparation (mainly arabinase and amylase) with MW in the range of 64,000–92,000 and containing glycoproteins were not removed by fining/clarification. They contributed to protein instability in the clarified pear juices, but could be removed by heat treatment (pasteurization) prior to final filtration and bottling. Our results indicate some enzymes added for clarification during processing may contribute to post-clarification haze and sediment formation.     

Production scheduling of single-stage multi-product batch chemical processes with fixed batch sizes

We address the problem of scheduling a single-stage multi-product batch chemical process with fixed batch sizes. We present a mixed-integer nonlinear programming model to determine the schedule of batches, the batch size, and the number of overtime shifts that satisfy the demand at minimum cost for this process. We introduce a polynomial-time algorithm to solve the problem when the processing times of all batches are identical and the setup and cleaning times are sequence-independent. The solution procedure is based on recognizing that the optimal fixed batch size is a member of a set whose cardinality is polynomial. Given a batch size, the problem may be formulated as an assignment problem. Thus, an optimal solution may be found by iteratively solving a polynomial number of assignment problems. This work was motivated by a pesticide manufacturing company in the design of a new plant where the assumptions of a single bottleneck machine, fixed batch sizes, sequence-independent setup times, and identical batch processing times are all valid. An example is developed for this application.     

FACTORS AFFECTING THE ULTRAVIOLET INACTIVATION OF ESCHERICHIA COLI K12 IN APPLE JUICE AND A MODEL SYSTEM*

Ultraviolet (UV) light has been used successfully for years to sterilize water and was recently approved as an acceptable irradiation treatment for the processing of juice. Although there is considerable information on the efficacy of UV processing in the treatment of water, limited data are available on its efficacy in fluid food systems. The objectives of this work were to determine the effects of apple‐juice properties on the UV inactivation of Escherichia coli K12 and the interdependence of intensity and time on the efficacy of UV light. Results showed that absorbance (A) and suspended solids (SS) affected UV inactivation, while pH and dissolved solids did not. Concerning the interdependence of intensity and time, intensity levels can only be changed without sacrificing effectiveness at a limited range of intensity and dose levels. This means that the range of the intensity level of the actual UV reactor must be considered in process‐parameter determination.     

Mathematical Models of Flavor Release from Liquid Emulsions

The penetration theory of interfacial mass transfer was used to model flavor release from liquid emulsions. The model was used to predict the rates of release and partitioning properties of two volatiles, one hydrophilic (diacetyl) and the other hydrophobic (heptan-2-one), as a function of the oil volume fraction. In general the initial rates of release were faster for emulsions of lower oil content, whereas the equilibrium concentrations depended on the nature of the flavor compound and the volume fraction of oil in the emulsion. Experimental in vitro results suggested that the rate limiting step for flavor release was the resistance to mass transport across the emulsion-gas interface.     

Microbiological Evaluation of Alaska Shore-based Surimi Production

Two shore-based surimi plants in Alaska were investigated to determine microbial conditions of Alaska pollock flesh during processing. Median aerobic plate count (APC) was 2.0 × 10³/g after mincing, 2.3 × 10³/g after washing/screening, 4.2 × 10⁴/g after refining and 1.6 × 10⁴/g after dewatering. Reprocessing, needed for nonanalog grade surimi, resulted in APC of 1.2 × 10⁵/g after a second refining and 3.0 × 10⁵/g after a second dewatering. The APC for analog grade surimi was 5.5 × 10⁴/g and 2.0 × 10⁶/g for nonanalog grade surimi. Highest total coliform most probable number (MPN) of > 1100/g was determined from a nonanalog grade surimi sample and from a mince that had been refined twice. Highest Escherichia coli MPN of 460/g was determined from two minces.     

Sensory Detection and Population Thresholds for Sodium Tripolyphosphate in Cooked Ground Turkey Patties

Sodium tripolyphosphate (STP) at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% by weight was added to ground turkey meat to determine if a flavor difference could be detected when STP was present. Detection thresholds for STP in ground turkey meat were determined for 30 female respondents. Two population thresholds were determined using information from the detection thresholds. Two-thirds of the respondents detected a difference between samples with no STP and those with 0.5% STP or less. STP added at less than 0.3% was undetected by more than 50% of the tested population.     

1,4-Dihydroxyanthraquinone-2-thioethers. Dyes for Synthetic-polymer Fibres

The synthesis of a series of 2-thioethers of 1,4-dihydroxyanthraquinone by various preparative routes is described. The colour, dyeing and fastness properties on synthetic-polymer fibres of these dyes is discussed in terms of the nature of the substituent in the thiol group. 2-(2-aminophenylthio)-l, 4-dihydroxyanthraquinone, which gave the new heterocycle 6,13-dihydroxyanthra-[2,3-b]benzo[d] thiophen-7,12-dione on Pschorr intramoleadar cyclization, was observed to undergo cyclization, during both its synthesis and its application to polyester fibres, to the blue coloured 7-hydroxy-14H-mphtho[2,3-a] pheno-thiazine-8,13-dione.