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In real manufacturing environments, the control of some elements in systems based on robotic cells, such as transport robots has some difficulties when planning operations dynamically. The Job Shop scheduling Problem with Transportation times and Many Robots (JSPT-MR) is a generalization of the classical Job Shop scheduling Problem (JSP) where a set of jobs additionally have to be transported between machines by several transport robots. Hence, the JSPT-MR is more computationally difficult than the JSP presenting two NP-hard problems simultaneously: the job shop scheduling problem and the robot routing problem. This paper proposes a hybrid metaheuristic approach based on clustered holonic multiagent model for the JSPT-MR. Firstly, a scheduler agent applies a Neighborhood-based Genetic Algorithm (NGA) for a global exploration of the search space. Secondly, a set of cluster agents uses a tabu search technique to guide the research in promising regions. Computational results are presented using two sets of benchmark literature instances. New upper bounds are found, showing the effectiveness of the presented approach. 相似文献
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Olfa Ghorbel‐Bellaaj Mourad Jridi Hayet Ben Khaled Kemel Jellouli Moncef Nasri 《International Journal of Food Science & Technology》2012,47(9):1835-1841
The pH, proteolytic activity, extent of demineralisation and deprotenisation of shrimp waste were studied during 7 days of fermentation using Pseudomonas aeruginosa A2. After 3 days, pH dropped from 7.0 to 4.4 and then remained constant. Simultaneously, a demineralisation of 92% was achieved. However, protease activity reached its highest level (1230 U mL?1) after 1 day of incubation, and a protein removal of 90% was achieved. Chitin obtained was converted to chitosan. This chitosan, with 73% deacetylation, was tested for clarification of different fruit juices. It was observed that low concentrations of chitosan (below to 1%) greatly increase the clarity of juices without affecting the nutritional value. The antioxidant activity of the hydrolysates produced during fermentation was tested. Hydrolysate obtained after 3 days showed the strongest scavenging activity (90%), which was comparable to the positive control BHA; however, that obtained after 1 day exhibited the highest ferric‐reducing antioxidant power (OD 700 nm = 1.7). 相似文献
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Olfa Hammami Leila Dhouibi Patrice Berçot El Mustafa Rezrazi 《Journal of Applied Electrochemistry》2014,44(1):115-121
Zn–Ni composite coatings were obtained by electrochemical co-deposition of TiO2 nano-particles (mean diameter 21 nm). Zn–Ni alloy coating was also produced under the same experimental conditions for comparison. The surface morphology, crystallographic structure, and the grain size of the deposits were investigated, along with the percentage of the embedded nano-particles in Zn–Ni matrix, as a function of concentration of TiO2 nano-particles in the bath. As the titania incorporation percentage is increased, a grain refinement in the nanometer region was revealed followed enhanced microhardness values and an improvement of the content of the nickel in the alloy. Annealing of all coatings at 200 °C revealed the crystallization of the matrix accompanied by a decrease of microhardness followed by stability for 24 h. The corrosion behavior of Zn–Ni/nano-TiO2 composite coatings with various amount of particle content was mainly studied by electrochemical impedance spectroscopy in 3 % NaCl. It was seen that Zn–Ni/nano-TiO2 composite coatings exhibited higher corrosion resistances comparing to Zn–Ni alloy coating and corrosion protection improved with increasing nano-TiO2 in coatings. 相似文献
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Study of three‐dimensional natural convection and entropy generation in an inclined solar collector equipped with partitions 下载免费PDF全文
Olfa Yejjer Lioua Kolsi Walid Aich Abdullah A.A.A. Al‐Rashed Mohamed Naceur Borjini Habib Ben Aissia 《亚洲传热研究》2017,46(8):1312-1326
Three‐dimensional natural convection in an inclined solar collector equipped with partitions has been investigated numerically. The presence of partitions improves the performances of the collector by increasing the heat transfer near the absorber. A parametric study was done for various partitions length and Rayleigh numbers, while Prandtl number and inclination angle were fixed at 0.71 and 45°, respectively. Results are reported in terms of isosurfaces of temperature, isotherms, particles trajectories, velocity vector projection, average Nusselt number along the absorber plate and entropies generation contours. 相似文献
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Bouchrika Tahani Jemai Olfa Zaied Mourad Amar Chokri Ben 《Multimedia Tools and Applications》2018,77(5):5995-6016
Multimedia Tools and Applications - The vision based on hand gesture recognition is one of the key challenges in behavior understanding and computer vision. It offers to machines the possibility of... 相似文献
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Zeineb Jrad Olfa Oussaief Talel Bouhemda Touhami Khorchani Halima EL-Hatmi 《International Journal of Food Science & Technology》2019,54(3):854-861
The aim of this study was to improve textural and antioxidant capacity of dromedary yogurt using ultrafiltration process and date powder. Ultrafiltration increased total solids content of dromedary milk within the range considered optimal to develop yogurt. Texture profile of Greek yogurt fortified with date powder (GYD) improved considerably compared to control. Sample of GYD are more appealing to consumer than control. LC-ESI-MS analysis of GYD extracts allowed the identification of fifteen phenolic compounds, among which quinic acid and cirsiliol were found to be the major phenolic acid and flavonol, respectively. GYD exhibited the highest DPPH•-radical scavenging activity, Fe2+ chelating capacity and Fe3+ reducing power. The follow-up of physical and microbiological stability of GYD and control during cold storage showed that date powder significantly increased bacterial counts and decreased syneresis. Therefore, ultrafiltration and date powder could be valued as effective tool to solve the poor consistency of dromedary milk products. 相似文献
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Antioxidant activities of enzymatic‐hydrolysed proteins of dromedary (Camelus dromedarius) colostrum
Olfa Oussaief Zeineb Jrad Isabelle Adt Mohamed Dbara Touhami Khorchani Halima El‐Hatmi 《International Journal of Dairy Technology》2020,73(2):333-340
This work investigated the antioxidant activities of dromedary colostrum proteins before and after hydrolysis by pepsin, trypsin, α‐chymotrypsin, pancreatin and papain. The enzymatic hydrolysis affected the degrees of hydrolysis, electrophoretic profiles, molecular weight distribution and hydrophobic/hydrophilic properties of the generated peptides. The antioxidant activities were evaluated using four antioxidant assays, including 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) radical‐scavenging activities, ferric reducing power and ferrous ion chelating activity. Interestingly, the antioxidant activities of dromedary colostrum proteins were enhanced after enzymatic hydrolysis. The highest antioxidant potential was obtained by pancreatic hydrolysates (P ≤ 0.05). These results suggest that dromedary colostrum protein hydrolysates are an important source of natural antioxidant peptides. 相似文献
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Hajer Trabelsi Olfa Aicha CherifFaouzi Sakouhi Pierre VilleneuveJustin Renaud Nathalie BarouhSadok Boukhchina Paul Mayer 《Food chemistry》2012,131(2):434-440
This research has determined oil, fatty acid and sterol contents of the Tunisian Pistacialentiscus (Lentisc) fruits during maturation. Low oil accumulation was observed during the first 35 days after the fruiting (DAF) date (from 1.83% to 2.57%). After that, two phases were distinguished (35th until the 60th and 105th to the 145th DAF), where the rate of oil accumulation increased significantly. At the last stage of maturation, the lentisc fruits had the highest percentage of lipid content, 42.54%. The changing profile of fatty acids during maturation had been marked mainly by an increase in oleic acid content (from 19.49% to 50.72%) paralleling a decrease in linoleic acid content (from 42.5% to 21.75%). At the 15th DAF, the alpha-linolenic acid was found with a maximum of 13.81%. At full maturity, the main fatty acids were oleic acid, followed by palmitic and linoleic acid. Other fatty acids were present in trace proportions, such as palmitoleic, stearic, linolenic, gadoleic and arachidic acid. In all stages of ripening only four sterols were identified and quantified. β-Sitosterol was the major 4-desmethylsterol in samples tested, followed by campesterol. Cholesterol and stigmasterol were detected in trace amounts. During the first stage of ripening, the amount of total sterols was about 5.19/100 g of oil. It decreased to 0.43/100 g in the last stage. Sitosterol and campesterol showed nearly the same profile during the ripening of P. lentiscus fruit which could be linked to the relation between these compounds during their biosynthesis. 相似文献