A new view of anti‐windup design for uncertain linear systems in the frequency domain

This paper presents a new perspective on the stability problem for uncertain LTI feedback systems with actuator input amplitude saturation. The solution is obtained using the quantitative feedback theory and a 3 DoF non‐interfering control structure. Describing function (DF) analysis is used as a criterion for closed loop stability and limit cycle avoidance, but the circle or Popov criteria could also be employed. The novelty is the combination of a controller parameterization from the literature and describing function‐based limit cycle avoidance with margins for uncertain plants. Two examples are given. The first is a benchmark problem and a comparison is made with other proposed solutions. The second is an example that was implemented and tested on an X‐Y linear stage used for nano‐positioning applications. Design and implementation considerations are given. An example is given on how the method can be extended to amplitude and rate saturation with the help of the generalized describing function, and a novel anti‐windup compensation structure inspired by previous contributions. Copyright © 2015 John Wiley & Sons, Ltd.     

An Integrated Path and Timing Analysis Method based on Cycle-Level Symbolic Execution

Previously published methods for estimation of the worst-case execution time on high-performance processors with complex pipelines and multi-level memory hierarchies result in overestimations owing to insufficient path and/or timing analysis. This does not only give rise to poor utilization of processing resources but also reduces the schedulability in real-time systems. This paper presents a method that integrates path and timing analysis to accurately predict the worst-case execution time for real-time programs on high-performance processors. The unique feature of the method is that it extends cycle-level architectural simulation techniques to enable symbolic execution with unknown input data values; it uses alternative instruction semantics to handle unknown operands. We show that the method can exclude many infeasible (or non-executable) program paths and can calculate path information, such as bounds on number of loop iterations, without the need for manual annotations of programs. Moreover, the method is shown to accurately analyze timing properties of complex features in high-performance processors using multiple-issue pipelines and instruction and data caches. The combined path and timing analysis capability is shown to derive exact estimates of the worst-case execution time for six out of seven programs in our benchmark suite.     

Development of an Efficient Acid Digestion Procedure Utilizing High-Pressure Asher Technique for the Determination of Iodine and Metallic Elements in Milk Powder

An effective wet digestion procedure for the determination of total iodine contents in milk powder samples was developed utilizing a high-pressure asher technique. The optimized method based on a two-stage digestion procedure. In the first stage, 500 mg samples were digested at 300 °C for 2 h using 15.2 mol L^?1 HNO₃ (5 mL) and 30 % H₂O₂ (3 mL). After the first digestion stage, digestion vessels were allowed to cool down and 1.2 mL of 20 % (w/v) Na₂S₂O₈ solution was added as an additional oxidizing agent to the samples. After that, the vessels were closed, and they were heated at 100 °C for 30 min, resulting in clear and colorless sample solutions. Iodine concentrations in the digested samples were measured with inductively coupled plasma mass spectrometry. The accuracy of the optimized method was confirmed by analyzing milk powder reference material (BCR-151, milk powder). The obtained value for iodine (5.29?±?0.37 mg kg^?1, n?=?6) was in good agreement with the certified value (5.35?±?0.14 mg kg^?1). Furthermore, the results obtained for reference material showed that the developed method can be applied also for the determination of other elements, e.g., copper, iron, and lead in the digested milk powder samples.     

Inhibition of Bacillus cereus spore outgrowth and multiplication by chitosan

Bacillus cereus is an endospore-forming bacterium able to cause food-associated illness. Different treatment processes are used in the food industry to reduce the number of spores and thereby the potential of foodborne disease. Chitosan is a polysaccharide with well-documented antibacterial activity towards vegetative cells. The activity against bacterial spores, spore germination and subsequent outgrowth and growth (the latter two events hereafter denoted (out)growth), however, is poorly documented. By using six different chitosans with defined macromolecular properties, we evaluated the effect of chitosan on Bacillus cereus spore germination and (out)growth using optical density assays and a dipicolinic acid release assay. (Out)growth was inhibited by chitosan, but germination was not. The action of chitosan was found to be concentration-dependent and also closely related to weight average molecular weight (M_w) and fraction of acetylation (F_A) of the biopolymer. Chitosans of low acetylation (F_A = 0.01 or 0.16) inhibited (out)growth more effectively than higher acetylated chitosans (F_A = 0.48). For the F_A = 0.16 chitosans with medium (56.8 kDa) and higher M_w (98.3 kDa), a better (out)growth inhibition was observed compared to low M_w (10.6 kDa) chitosan. The same trend was not evident with chitosans of 0.48 acetylation, where the difference in activity between the low (19.6 kDa) and high M_w (163.0 kDa) chitosans was only minor. In a spore test concentration corresponding to 10²-10³ CFU/ml (spore numbers relevant to food), less chitosan was needed to suppress (out)growth compared to higher spore numbers (equivalent to 10⁸ CFU/ml), as expected. No major differences in chitosan susceptibility between three different strains of B. cereus were detected. Our results contribute to a better understanding of chitosan activity towards bacterial spore germination and (out)growth.     

Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat

The sensory intensity measured as theabsolute threshold value of spice andrecognition of spice was evaluated for summer savory and rosemary in meat balls. The values forabsolute threshold value of spice were found to be significantly lower for rosemary than for summer savory. The antioxidative activity of the spices was analysed in two accelerated model systems and in a storage experiment. In one of the model systems, oxidation was accelerated by heat and by an elevated pressure of oxygen. Both spices significantly improved the oxidative stability of the meat balls in this model system. In the second model system metal catalyst oxidation in a meat slurry was used and a reduction in the oxidative processes in samples containing the spices was again shown. In both model systems a slightly higher antioxidative activity was seen for rosemary compared to summer savory. In the storage experiment, the spices were added at a sensorially acceptable level and the heat-treated meat balls were stored at 5°C. A significant reduction in the development of warmed-over flavour (WOF) caused by the addition of spices was measured by a reduction in 2-thiobarbituricacid-reactivesubstances (TBARS) and in hexanal. A reduction in TBARS of approximately 30% in meat balls containing added spices was seen independently of packaging in 1% oxygen or in atmospheric air and the reduction (30%) was constant throughout the storage period.     

The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets

Abstract: Atlantic salmon were subjected to minimal preslaughter crowding stress (Control), short‐term crowding for 20 min (SS‐group), or long‐term crowding for 24 h (LS‐group). The fish were filleted prerigor, cut into 270 g pieces, and packaged in modified atmosphere (60% CO₂ and 40% N₂). Fillet quality analyses were determined during 22 d of storage at 0.3 °C. Bacterial growth and unpleasant sensory properties increased earlier in the LS‐group. The negative effects of long‐term preslaughter stress were more pronounced for raw than cooked samples, and more pronounced for odor than flavor. Sequence analyses of bacterial DNA at the end of storage revealed that 100% of the bacteria were comprised by Photobacterium phosphoreum of the SS‐ and LS‐group, whereas the Control group also contained 21% of Carnobacterium maltaromaticum (lactic acid bacteria, LAB). Counting of LAB, using Man‐Rogosa‐Sharke agar, similarly showed higher numbers of the Control group after 15 d of storage. A total bacterial count of log 6 CFU/g was observed after 15 d of storage of the LS‐group, which was 3 and 7 d earlier compared with the Control and SS‐group, respectively. Fillet color, texture, and liquid losses were not negatively affected by preslaughter crowding stress. From the sensory and bacterial analyses, it is concluded that long‐term crowding stress accelerates bacterial growth and development of unpleasant sensory properties, hence reduces the shelf life of prerigor modified atmosphere packaged (MAP) salmon. Practical Application: Stressful handling of Atlantic salmon before slaughter resulted in faster reduction of fresh taste and smell, faster bacterial growth, and hence shorter shelf life. The deteriorative effects were more pronounced of raw compared to cooked salmon. Therefore, salmon should be handled carefully in connection with slaughter to avoid impaired welfare and fillet quality, in particularly for fish that is consumed raw, such as sushi.     

Industry evaluation of the Requirements Abstraction Model

Software requirements are often formulated on different levels and hence they are difficult to compare to each other. To address this issue, a model that allows for placing requirements on different levels has been developed. The model supports both abstraction and refinement of requirements, and hence requirements can both be compared with each other and to product strategies. Comparison between requirements will allow for prioritization of requirements, which in many cases is impossible if the requirements are described on different abstraction levels. Comparison to product strategies will enable early and systematic acceptance or dismissal of requirements, minimizing the risk for overloading. This paper presents an industrial evaluation of the model. It has been evaluated in two different companies, and the experiences and findings are presented. It is concluded that the requirements abstraction model provides helpful improvements to the industrial requirements engineering process.

Applied relaxation: an experimental analogue study of therapist vs. computer administration

This experimental analog component study compared two ways of administrating relaxation, either via a computer or by a therapist. The second phase of applied relaxation was used, which is called “release-only relaxation”. Sixty participants from a student population were randomized to one of three groups: computer-administered relaxation, therapist-administered relaxation, or a control group in which participants surfed on the Internet. Outcome was measures using psychophysiological responses and self-report. Objective psychophysiological data and results on the subjective visual analogue scale suggest that there was no difference between the two forms of administration. Both experimental groups became significantly more relaxed than the control group that surfed on the Internet. Practical applications and future directions are discussed.     

A comparison of methods for linear prediction of apple flavour from gas chromatographic measurements

A comparative study of linear methods for prediction of sensory profiles from gas chromatography (GC) measurements was performed. The data used came from an experiment on the effect of storing apples at various oxygen concentrations. Partial least-squares regression and continuum regression showed the best performance, measured by a two-step cross-validation principle. The traditional prediction error sum of squares (PRESS) overestimated the predictive ability of a multiple linear regression approach. The quality of the predictions of sensory properties from GC analyses was measured in terms of a ‘panel size equivalent’. Thus, the predictions obtained in the present study were as accurate as predictions from an assessor panel consisting of 4–9 assessors, depending on the sensory property in question.     

Partially dehydrochlorinated PVC. II. Reactions with dienophiles and hydroxylating agents

Samples of poly(vinylchloride) containing polyene sequences were made by partial dehydrochlorination by alkali in tetrahydrofuran solution, by alkali in dioxane, and thermally in dimethyl-formamide. The reactions of polyene PVC were followed by UV spectrophotometry. Dienophiles were found to have relative reactivities similar to those found in reactions with low molecular-weight dienes. The reaction with maleic anhydride yielded polymers which after hydrolysis contained carboxyl groups. Hydroxylation was made with osmium tetraoxide and performic acid. With the latter reagent the reaction proceeded to complete disappearance of the UV-absorption peaks from trienes and higher polyenes: Gel permeation chromatography analysis showed that hydroxylation could be made with only minor changes in molecular-weight distribution. The formation of gel upon thermal dehydrochlorination in DMF was shown to be due to physical cross linking probably arising by crystallization of polyene segments. The adhesion of the hydroxylated and carboxylated polymers to glass and stainless-steel surfaces was investigated. Films adhered stronger as the degree of dehydrochlorination of the polyene PVC used to make the derivative increased. Samples with long sequences adhered much stronger than those containing short sequences of corresponding degrees of total substitution.