Design of reduced-order state estimators for linear time-varying multivariable systems

The design of reduced-order state estimators for linear time-varying multivariable systems is considered. Employing the concepts of matrix operators and the method of canonical transformations, this paper shows that there exists a reduced-order state estimator for linear time-varying systems that are ‘lexicography-fixedly observable’. In addition, the eigenvalues of the estimator can be arbitrarily assigned. A simple algorithm is proposed for the design of the state estimator.     

Subsolidus Compatibility in the System NaCl-KCl-AlCl3-NaF-KF-AlF3

The chemistry and properties of salts used as fluxes for recycling aluminum were studied. Many fluxing salts fall within the system NaCl-KCl-AlCl₃-NaF-KF-AlF₃, which has been shown to be a reciprocal system, with NaF-KCl, KC1-AIF₃, and NaCl-AIF₃ as the stable mixed-halide binaries. Twelve subsolidus compatibility tetrahedra were determined by X-ray analyses of samples heated in evacuated sealed tubes. X-ray measurements of quenched and annealed samples indicate that elpasolite, nominally K₂NaAlF₆, has a compositional range between 60 mo% Na₃AlF₆, 40 mol% K₃AlF₆ and 25 mol% Na₃AlF₆, 75 mol% K₃AIF₆. Improved X-ray powder data are given for KAIF₄, showing a previously reported structure to be essentially correct.     

INHIBITION OF LISTERIA INNOCUA AND L. MONOCYTOGENES IN A LABORATORY MEDIUM AND COLD-SMOKED SALMON CONTAINING LIQUID SMOKE

Five commercial liquid smokes were tested in vitro and the most inhibitory to Listeria monocytogenes ATCC 19115 and L. innocua ATCC 33090 was Charsol Supreme. Chum salmon samples (100-g each) were brined, dipped for 15 s at varying concentrations of liquid smoke, inoculated with L. innocua, cold-processed and analyzed. Liquid smoke concentrations of 60–100% reduced L. innocua by 3-log₁₀/g in the final product. Dwell times of 15 s to 5 min using 60% liquid smoke gradually decreased Listeria survival with an optimum 5-min dip. Isoeugenol was antilisterial in vitro but lacked synergism with liquid smoke in cold-smoked salmon. An immunoassay kit detected low inoculum levels (< 100 CFU/g) of L. innocua in one of three samples that were treated with liquid smoke for two and four minutes. Charsol Supreme was antilisterial but could not be relied on to totally eliminate Listeria in cold-smoked salmon. Panelists found the 0 to 2-min dipped sockeye salmon slightly desirable with no significant (p < 0.05) differences. The 5-min treatment was significantly (p < 0.05) darker, scored lower in desirability and flavor and contained 93 ppm of phenolic compounds.     

Optimization-based planning for the stochastic lot-scheduling problem

We describe a finite-horizon stochastic optimization model for the stochastic lot-scheduling problem and procedures for finding near-optimal solutions. Several different products are produced by a single-stage process with significant changeover times and costs, and the demand for these products is random. The deterministic version of this problem, the economic lot-scheduling problem, is the subject of a great deal of research. However, the problem with random demand for the products is commonly found in practice but is not as well researched. The models developed in this paper address the problem of dynamically planning the timing and size of production runs in this kind of production environment. We also report some computational results that indicate the quality of the resulting production schedules.     

Tensor Product Production System: a Modular Architecture and Representation

Can connectionist networks effectively represent and process structure? A technique called ‘tensor product representations’, which formalizes and generalizes the approaches of several previous connectionist models, was developed by Smolensky and shown to possess a number of desirable general properties. This paper shows how the technique can be effectively used to design a specific symbol-processing task: the serial execution of simple production rules requiring pattern matching, variable binding and structure manipulation. This ‘Tensor Product Production System’ is applied to one of the classes of production rules in Touretzky and Hinton's Distributed Connectionist Production System, and a number of comparisons are made between the two approaches. The mathematical simplicity and analyzability of the tensor product scheme allows the straightforward design of a simpler, more principled, and in some ways more efficient system.     

Real-Time lethality Evaluation During the Flame Sterilization of Canned Foods

A pilot-scale flame sterilizer was interfaced to a microcomputer for real-time thermal process evaluation of individual cans. The computerized system used a photodetector system to synchronize data acquisition at predetermined monitoring sites. Infrared sensors were used to measure can temperatures. Also, a method to measure can surface temperature was developed for infrared sensor calibrations. Foil thermocouples were found to be the most accurate and reliable for surface temperature measurements. However, a thin gauge wire thermocouple attached to the inside of the can end surface was a more practical and economical method for sensor calibration.     

LINKING MICROBIOLOGICAL CRITERIA FOR FOODS WITH QUANTITATIVE RISK ASSESSMENT

The current annual risk of acquiring a foodborne disease in the United States is estimated at 2.7 × 10^-2. The risk of associated death is estimated at 3.7 × 10^-5. These represent a health care burden >$3 billion. Using a risk assessment model one can identify levels of microbial contamination which may be unacceptable in foods and appropriate controls needed to reduce these levels. Salmonella bacteria continue to represent a large percentage of the identifiable infections. A model developed from human dose-response studies predicts the probability of infection for Salmonella at 7.5 × 10^-3 with exposure to a single CFU of the organism. Risks of severity (hospitalization), mortality, reactive arthritides, and mortality in the elderly are estimated at 3.1 × 10^-6, 7.5 × 10^-6, 1.7 × 10^-5, and 2.8 × 10^-4. Exposure to microbial contaminants needs to be evaluated on a single meal basis. For chicken, exposure may range from a single drum stick (38g) to a half broiler (176g) but averages around 80g. For beef between 51 and 85g may be consumed during a single meal. Therefore, methods for monitoring must be able to detect at least 1 CFU/80g. Risks for some pathogenic E. coli are estimated at 1,000 to 10,000 less than Salmonella. Therefore, use of coliforms as indicators needs to be assessed and related to occurrence and survival and regrowth potential of the enteric bacteria of greater public health concern. Because, 20% of the U.S. population may be considered to be in a special population category and at an increased risk of severe outcomes, no more than 20% failure of a standard should be acceptable .     

RHEOLOGICAL CHARACTERIZATION OF COMMERCIALLY PROCESSED FLUID MILKS

Flow profiles of commercially processed whole, two-percent, one-percent and nonfat milks with added solids as well as skim milk without added solids were measured using a rotational steady shear viscometer. Also tested were mixtures of concentrated skim milk added to skim milk over a range of 9.7% to 20.2% total solids. A shear rate range of 121 to 486 s^-1 was used with a cone and plate geometry. In all cases, linear plots of shear stress versus shear rate with small nonzero intercepts were obtained.     

PACKING TECHNOLOGY FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES

Flexible plastic packaging in the fresh produce industry has functioned in the past to facilitate product handling and provide brand identification. Greater emphasis on freshness and product quality has resulted in a re-evaluation of plastic for fresh and minimally processed products. Polyvinylchloride, used primarily for overwrapping, and polyethylene, used for bags, have been the most popular films, but co-extrusion technology has provided a means of controlling gas transmission rates. Individual film wrapping represents a rediscovery of an old technique that has applications in prevention of shrinkage and altering of ripening patterns. Modified atmosphere packaging and value added products represent other new technologies that use packaging to extend shelf-life.