A Fuzzy Quality Function Deployment (FQFD) model for deriving optimum targets

Quality Function Deployment (QFD) is a powerful tool that translates the Voice of the Customer (VoC) into the Engineering Characteristics (ECs), which are those that can be modified in order to meet the desires of the customer. A main objective of QFD is the determination of target values of ECs; however, the conventional QFD aims only empirically at finding these targets, which makes it difficult for the ECs to be optimum. This paper proposes a novel method for determining optimum targets in QFD. Fuzzy numbers are used to represent the imprecise nature of the judgements, and to define more appropriately the relationships between ECs and Customer Attributes (CAs). Constraints such as cost, technical difficulty and market position are considered. An example of a car door is presented to show the application of the method.     

Zeolite nanocrystals prepared from zeolite microparticles by a centrifugation-assisted grinding method

Different sizes of zeolite nanocrystals were fabricated from zeolite microparticles using a centrifugation-assisted grinding method. The zeolite nanocrystal formation can be attributed to the Al₂O₃ bowl mill generation of mechanical stress that fractured zeolite microparticles into smaller fragments. In the present study, the smaller fragments had a wide distribution of size and morphology. Therefore, different sizes of zeolite nanocrystals could be recovered from these smaller fragments by varying the centrifugation process. Zeolite nanocrystal product yields were measured by periodically recovering the nanocrystals from the smaller fragments based on milled zeolite powder. The larger crystals of zeolite were typically irregular in shape, whereas the smaller zeolite nanocrystals tended to be spherical. High product yield of the zeolite nanocrystals was obtained by periodically removing nanocrystals from the milled zeolite powder and recycling the large zeolite particles. Thus, the results from this new hybrid process suggest that it can be used to fabricate differing sizes of zeolite nanocrystals. In addition, the size of the recovered zeolite nanocrystal products was narrow, and the initial zeolite nanocrystal structure was not destroyed by the mechanical stress.     

An unambiguous expression method of the surface texture

The current specification and verification of surface texture in international standards are considered to be too theoretical, complex and over-elaborate for industry. A functional approach that completely expresses the complicated surface texture knowledge for designers and engineers is often nonexistent on the shop floor. Based on Geometrical Product Specification (GPS) philosophy, this paper proposes an unambiguous expression schema of surface texture. The surface texture knowledge in design, manufacture and measurement is based on the general GPS matrix and structured by a categorical object model. Explicit specification and verification processes and the mapping between them are presented. The ultimate goal is to improve the collaboration and bridge the knowledge gap between design, manufacture and measurement of surface texture to reduce product development lead time and improve product quality and performance.     

产品设计中用户感知意象的思维结构

为获取产品总意象、子意象和产品构成元素之间的关系,分析了产品设计中用户感知意象的生成机制,并提出了感知意象思维结构的模型。以太阳镜外形为研究案例,采用多元自适应回归样条技术构建产品总意象与造型、色彩、材质和光影子意象的关系模型,据此应用子意象最低规则和意象值近似规则,在Matlab软件中求解四个子意象的最优组合。采用回归树技术得到各子意象与产品构成元素的关系模型,进一步地以感知意象区间为基础,求解对应于四个最优子意象的最优产品构成元素,据此得到对应于用户感知意象的最优产品构成元素组合。研究表明:在感知意象的思维结构中,产品子意象与构成元素的关系可用树结构表征,而与产品总意象之间存在复杂的映射关系。     

Detection of milk fat adulteration with admixture of foreign oils and fats using a fractionation technique and the apparent solidification time test

A fractionation technique followed by the apparent solidification time (AST) test was adopted for detecting the admixture of foreign oils and fats in milk fat. The AST values of the solid fraction obtained at 20°C, and solid and liquid fractions obtained at 18°C for pure cow milk fat, were 2 min 30 s, and 3 min 21 s and 3 min 31 s, while for buffalo milk fat they were 1 min 58 s, and 2 min 47 s and 3 min 10 s respectively. This new approach can detect some mixtures of foreign oils and fats in cow milk fat but not in buffalo milk fat.     

蒸煮方法改变对黄酒和糟烧白酒质量及原料利用的影响

传统的黄酒酿造,大米必须经过较长时间的常压蒸煮,使淀粉颗粒充分膨胀成米饭,近似完全地成为糊化淀粉(α-淀粉),才利于淀粉酶等酶类的水解和酵母菌的发酵产酒。半生不熟的米饭,极易导致发酵醪和二次发酵板糟的腐败变质,且会严重影响成品黄酒和糟烧白酒的产品质量和对原料的利用。     

电子信息产品打造"绿色包装"势在必行

随着我国加入WTO后,技术性非关税贸易壁垒已成为我国产品出口的主要障碍,我国作为世界上最大的发展中国家,出口多为劳动密集型产品,很多企业在国内外市场竞争中遭到巨大损失.据联合国贸易发展会议统计表明,因不符合环保要求,我国每年有多达80亿美元的出口商品受阻于"绿色壁垒",对此,电子信息产品打造"绿色包装"势在必行.     

The Data Age of Mobile Cellular Network in Germany and China： Policies,Technologies and Markets （Part Ⅱ）

The UMTS auction in 2000 brought approximately 100 billion DM(Deutsche Mark)for the German National Treasury.T-Mobile(D1-Netz),Vodafone(D2-Netz),E-Plus(E1-Netz)and O2(E2-Netz)have gradually evolved from GSM to full-fledged UMTS operators over the past years.The conglomerate of China Telecom was split twice.China acceded to WTO and promulgated the FITE Provisions.MIIT(Ministry of Industry and Information Technology)became the regulator and China Netcom was incorporated into China Unicom in 2008.Most recently the layout of 3G future has been reconfirmed by MIIT.Voice service has remained the main source of income in both countries and operators have continued to focus on voice quality and network availability in their respective 2G networks.Because value-added and higher-speed data applications have been gaining market attention,2.5G and 3G infrastructure has increasingly become the focal network strategy for the operators since the beginning of the new century.Germany has rolled out WCDMA/UMTS services on a large scale in the consumer market,while China has adopted all three 3G standards(TD-SCDMA,WCDMA/UMTS, CDMA2000),which shall gradually capture a wider 3G subscriber base.The summary shows that the development of the cellular technology and market in Germany and China can be discussed in three distinct historical periods.The conclusion suggests that the case of the cellular technology appears to be consistent with and applicable to a number of arguments widely disputed in economics and management related to technology and innovation,such as dominant design,technology waves/ S-Curve,disruptive technologies,Technology Adoption Life Cycle.     

Modeling the operation of hydrogen supply networks considering facility location

Hydrogen draws increasing attention as an alternative energy source. In order to provide hydrogen to various sectors such as industry, transportation on a global scale, how to produce and distribute it economically is an essential issue not to be missed. This study thereby addresses mathematical modeling of hydrogen supply networks. The proposed model is concerned with how much H₂ can be produced, where can be stored with the aim of maximizing the total net profit. Particularly the physical form of the hydrogen in the network is explicitly taken into account in terms of whether it is stored as a gas or a liquid. The applicability of the proposed model will be demonstrated by a case study of the Korean H₂ supply network with some remarks.     

System parameters and product properties response of soybean protein extruded at wide moisture range

In order to explore the effect of water during extrusion process, soybean protein isolate (SPI) was extruded using a pilot-scale twin-screw extruder at 28%, 36%, 44%, 52% and 60% moisture content and 140, 150 and 160 °C cooking temperature. The extrusion system parameters like in-line viscosity at die, mean residence time and specific mechanical energy (SME), product textural properties including tensile strength, hardness, chewiness and degree of texturization, and the molecular weight distribution characterized by SDS–PAGE were investigated. And the interrelationship between system parameters and product properties were analyzed. The results showed that moisture content was a more important factor on system parameters and product properties than cooking temperature. Higher moisture content resulted in lower viscosity of dough in the extruder, shorter residence time and lower conversion ratio of extruder mechanical energy into heat energy, finally reducing significantly the tensile strength, hardness, chewiness and the degree of aggregation. The data from extrusion system parameters and product properties correlate well and could be used to explain and control the characteristics of extrudate.