Smart-MEMS based inertial measurement units: gyro-free approach to improve the grade

Microsystem Technologies - Inertial measurement units (IMU) are essentially a combination of acceleration and rotation rate sensors, generating position and attitude information. For tactical and...     

The pleural thickening approximation from thoracic CT scans

Multimedia Tools and Applications - The involvement of medical imaging in medical procedures plays an important role in the diagnosis and planning of a therapeutic treatment. Computerized...     

Turkey liver: Physicochemical characteristics and functional properties of protein fractions

Turkey liver is an important edible meat by-product. However, it is generally unprocessed, underutilized and low-priced compared to mammalian livers. The present investigation was conducted to provide information on physicochemical composition and functional characteristics of turkey liver. Proximate composition (%) was: moisture (72.3 ± 1.2), protein (21.9 ± 0.6), fat (2.9 ± 1.6), carbohydrate (1.4 ± 0.7), and total ash (1.5 ± 0.1). Cholesterol, glycogen and total heme pigments (g/kg) in the turkey liver were 2.05 ± 0.06, 5.36 ± 0.01 and 2.3 ± 0.08, respectively. Contents in saturated, monounsaturated and polyunsaturated fatty acids (%) were 42.5, 14.6 and 32.6 respectively. Interestingly, turkey liver fat also contains 5% of camphor (oxygenated monoterpene). Mineral concentrations (mg/kg) in liver were: Na (817 ± 14), K (1390 ± 90), Ca (31.4 ± 0.3), Mg (23 ± 0.4), Fe (161 ± 5), Zn (40 ± 2) and Cu (34 ± 2). Liver proteins extracted at 5 or 10 g/l NaCl showed the highest foaming capacity (P < 0.05). Addition of xanthan (1-3 g/l) to liver proteins improved both foam formation and its stability (P < 0.05). Turkey liver also showed interesting emulsifying properties. The emulsion stability of liver proteins was more pronounced at high NaCl concentration (20 g/l). The highest emulsion stability was obtained at acidic or basic pH values (P < 0.05) and decreased at pH 6.     

An interval observer for uncertain continuous‐time linear systems

To design robust interval observers for uncertain continuous‐time linear systems, a new set‐integration approach is proposed to compute trajectory tubes for the estimation error. Because this approach, the order‐preserving condition on the dynamics of the estimation error is no longer required. Therefore, synthesis methods can be used to compute observer gains that reduce the impact of the system uncertainties on the accuracy of the estimated state enclosures. The performance of the proposed approach is showcased through illustrative numerical examples.     

Set membership parameter estimation in the frequency domain based on complex intervals

This paper is devoted to set membership parameter estimation for non-linear complex-valued models. In such a context, the error between the measured data and the output model is supposed to be bounded with known prior bounds. The proposed approach is based on set inversion via complex interval analysis. A first contribution of this paper is the extension of logarithm and exponentiel functions to polar intervals. In a second part, it is shown on an engineering application devoted to thermal parameter estimation, that the proposed interval complex representation is useful.     

Complex Interval Arithmetic Using Polar Form

In this paper, the polar representation of complex numbers is extended to complex polar intervals or sectors; detailed algorithms are derived for performing basic arithmetic operations on sectors. While multiplication and division are exactly defined, addition and subtraction are not, and we seek to minimize the pessimism introduced by these operations. Addition is studied as an optimization problem which is analytically solved. The complex interval arithmetic thus defined is illustrated with some numerical examples which show that in many applications, the polar representation is more advisable.     

Whey Powder, ι-Carrageenan,and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach

A 10-point simplex lattice design was used to investigate the effect of varying the ratios of whey powder, ι-carrageenan, and fat, and their interactions on instrumental texture and sensory properties of mechanically separated turkey meat sausages. Regression models have been developed and contour plots were drawn in order to better understand the global tendency of measured responses. Whey powder had a more notable influence than that of ι-carrageenan on all textural parameters as whey powder proportion increased. At a higher proportion (8 g/100 g sausage), whey powder improved essentially hardness, gel stress, and chewiness of extra low-fat sausage (formulation 3, 4.2 ± 0.3 g of fat/100 g sausage). Environmental scanning electron microscopy of the corresponding sausage showed a compact microstructure characterized by large network connections. Sensory evaluation also indicated that whey powder increased the flavor, the firmness, and the sliceability scores of mechanically separated turkey meat sausage, in comparison to the high-fat standard sausage (formulation 1, 13.2 ± 0.2 g of fat/100 g sausage).     

Using hybrid automata for set-membership state estimation with uncertain nonlinear continuous-time systems

This paper deals with set-membership state estimation for continuous-time systems from discrete-time measurements, in the unknown but bounded error framework. The classical predictor–corrector approach to state estimation uses interval Taylor methods for solving the prediction phase, which are known to have poor performance in presence of large model or input uncertainty. In this paper, we show how to derive more efficient predictors by using a nonlinear hybridization method which builds hybrid automata to characterize the boundaries of reachable sets. The derived continuous–discrete set-membership predictor–corrector estimator is then tested with simulated data from a bioreactor. Our method is compared to classical continuous-time interval observers and is shown to have promising performance.     

Enantioselective Aza‐Morita–Baylis–Hillman Reaction Using Aliphatic α‐Amidosulfones as Imine Surrogates

The bifunctional catalyst 6′‐deoxy‐6′‐acylamino‐β‐isocupreidine ( 1 ) served both as a base to trigger the in situ generation of N‐sulfonylimine from readily available α‐amidosulfones and as a chiral nucleophile to initiate the enantioselective aza‐Morita–Baylis–Hillman (aza‐MBH) reaction. α‐Methylene‐β‐amino‐β‐alkyl carbonyl compounds, difficultly accessible previously, can now be synthesized in excellent yields and enantioselectivities.