A Fuzzy Shape Control Method for Stainless Steel Strip on Sendzimir Rolling Mill

 The strip shape in the stainless steel process has made an issue of the strip quality. The objective of the shape control is to minimize the shape deviation and to maintain symmetrical shape patterns in the lateral direction. The method of the shape recognition employs the least square method. The shape deviation is controlled by the fuzzy shape controller (FSC). The experiments have been performed online for various stainless materials, thicknesses, and strip widths. The test results show very efficient performances in respect of stable target tracking and symmetrical and minimal fluctuation of the strip shape.     

Forecasting promising technology using analysis of patent information:Focused on next generation mobile communications

In order to forecast promising technologies in the field of next generation mobile communication, various patent indicators were analyzed such as citation per patent, patent family information, patent share, increase rate, and patent activity. These indicators were quantified into several indexes and then integrated into an evaluation score to provide promising technologies. As a result of the suggested patent analysis, four technologies out of twenty two in details classification were selected, which showed outstanding technology competitiveness, high patent share and increasing rates as well as high recent-patent-ratios and triad-patent-family-ratios. Each of the selected technologies scored more than 10 points in total, and the following four technologies were suggested as promising ones in the field of next generation mobile communication： 1） 3GPP based mobile communication, 2） beyond 4G mobile communication, 3） IEEE 802.16 based mobile communication, which are in medium classification of broadband mobile communication system, and 4） testing/certification system of mobile communication, which is in medium classification of mobile communication testing/certification system.     

Lubrication Property of Magnetorheological Fluid With Nano-Silica Additives Under Magnetic Field

Magnetorheological(MR)fluid is colloidal suspension and stiffens into semi-solid when subjected to a magnetic field.In order to investigate the effect of magnetic field on lubrication property of MR fluid with nano-silica additives,a pin-on-disc tribometer is used to carry out friction and wear experiment of steel under the magnetic field.The MR fluids with different additive concentrations are prepared and their theological properties are examined via a rotational rheometer.Different lubrication performance of the MR fluid with nano-silica additives with and without magnetic field is presented.In addition,through observing the morphology and analyzing the elemental composition of the worn surfaces,the effects of additives on the lubrication property are investigated.     

Design of IEEE1451.5 WTIM for Industrial Network Based on Ubiquitous Sensor Network

Recently,the use of ubiquitous sensor network technology has spread vastly.The ubiquitous sensor networks are widely deployed in factory automation as they provide effective measuring solution for instruments.The wired/wireless network module,which provides the interface to connect to the u-sensor network,is needed but there is no perfect standardization about the interface.In this situation,the interface compatibility between measuring instrument can be maintained using the IEEE1451 international standard.In this paper,the Wireless Transducer Interface Module(WTIM)based on IEEE1451.5 was designed.It connects to the measuring instrument,like the multi-meter,power meter,and etc.,to support the RS232 interface.As these devices cannot connect to network without a module,we use the WTIM to help these devices connect to network system.Its function was verified through the ubiquitous network connection and data transfer between monitoring PC and measuring instrument.This technology is expected to reduce cost in order to construct the wireless industry automation system using existing devices.     

Limonoid Debittering of Citrus Juice Sera By Immobilized Cells of Corynebacterium fascians

Corynebacterium fascians cells capable of metabolizing limonoids were prepared conveniently with inexpensive carbon sources such as fructose, galactose and citric acid. Cells thus obtained were immo-bilized in acrylamide gel and used in a biological debittering process previously developed. The process significantly reduced limonin and nomilin contents of citrus juice sera. It was particularly effective toward the reduction of nomilin. The debittering treatment did not have adverse effects on the composition of other citrus constituents such as citric, malic, ascorbic acids, fructose, glucose and sucrose.     

Succinylation of Cottonseed Flour: Effect on the Functional Properties of Protein Isolates Prepared from Modified Flour

Succinylated cottonseed protein isolates (40% and 54% modification of amino groups of control isolate) were prepared under pilot scale processing conditions. Partial succinylation of cottonseed flour increased the yield of protein isolate in isoelectric precipitation (pH 4.5). The succinylated isolates were more water soluble, less heat-coagulable in water, and lighter in color as compared to conventional isolates. They also showed improved functional properties including higher oil absorption, emulsion capacity, gel strength, water hydration, water retention, and viscosity. Bulk density was decreased and resulted in fluffy isolates.     

EVALUATION OF A CHEMICAL MARKER FOR PROCESS LETHALITY MEASUREMENT AT HOC IN A CONTINUOUS FLOW HOLDING TUBE

Meat beads containing glucose precursor of a chemical marker and alginate beads containing spores of Bacillus stearothermophilus were prepared and subjected to steam heating at HOC for selected time intervals. Marker yields were related to spore survivor data and lethality values obtained from time-temperature data to generate calibration curves. Meat balls, fabricated with meat (marker precursor) and alginate (microbial spores) beads placed at the center, were heated at 110 ± 0.5C for selected time intervals (0–55 min) in a continuous flow holding tube. During the heat treatment, the panicles were held stationary in the holding tube while the carrier fluid (0.5% CMC solution) was circulated at 2.6 gallons per min. Transient time-temperature responses of the particles were recorded at bead locations during test runs. All treated samples were analyzed for marker yield as well as spore survivors. Using the calibration curves and marker yield data under test conditions, the corresponding spore count reduction and accumulated lethalities were computed. Lethalities and spore count reductions calculated from marker yield data showed good correlations with those obtained from the experiment. The results indicate that the chemical marker has good potential to provide data on accumulated lethality and spore count reductions. Prior to extension of this approach to aseptic processing conditions, additional kinetic data on spore destruction and marker formation should be gathered at temperatures applicable to these processes.     

Effects of Acylation of Defatted Cottonseed Flour with Various Acid Anhydrides on Protein Extractability and Functional Properties of Resulting Protein Isolates

Maleylation, succinylation, dimethylglutarylation, and sodium sulfite treatment of cottonseed flour increased protein extraction from the flour in suspension, and precipitated more protein in the extract at pH 4.0, compared to unmodified flour processed through conventional methods. However, acetylation decreased protein extraction and precipitation at this pH. Protein isolates from succinylated, maleylated and dimethylglutarylated flours were highly water-soluble, and did not coagulate by heating. Acetylation decreased heat coagulability of the resulting protein isolate, but did not affect water solubility of the isolate. Treatment of the flour with sodium sulfite markedly increased heat coagulability of the isolate, and decreased its solubility. Oil absorption capacity of the isolate was increased slightly by dimethylglutarylation, but other treatments did not affect the capacity significantly. Sensitivity of proteins in isolates to calcium ions was not affected by acylation or sodium sulfite treatment of the flour.