A two-phase mathematical-programming heuristic for flexible assignment of activities and tasks to work shifts

In the service industry, workers perform work shifts and are assigned to interruptible activities and uninterruptible tasks during their shifts. The work shifts of regular employees are often established several weeks in advance of the operations when the activity and task demands are still uncertain. Just a few days before the operations when these demands are unveiled with more certainty, the planned schedules can be slightly modified and on-call temporary employees can be scheduled to satisfy the demands as best as possible. As acceptable modifications, extending the planned shifts and moving workers’ meal breaks are considered. In this paper, we are interested in the scheduling problem encountered in this second step, which also involves assigning activities and tasks to the scheduled work shifts. To produce good-quality solutions in fast computational times for large-sized instances, we develop a two-phase heuristic. In the first phase, an approximate mixed-integer programming model is used to suggest temporary shifts and extensions to regular shifts and to schedule and assign tasks. In the second phase, a column-generation heuristic embedded in a rolling horizon procedure determines the final shifts and assigns activities to them. Computational results obtained on randomly generated instances are reported to evaluate the validity of the proposed solution method.     

A constrained optimization approach for an adaptive generalized subspace tracking algorithm

In this paper, we present an orthonormal version of the generalized signal subspace tracking. It is based on an interpretation of the generalized signal subspace as the solution of a constrained minimization task. This algorithm, referred to as the CGST algorithm, guarantees the C_x-orthonormality of the estimated generalized signal subspace basis at each iteration which C_x denotes the correlation matrix of the sequence x(t). An efficient implementation of the proposed algorithm enhances applicability of it in real time applications.     

A learning-based visual saliency prediction model for stereoscopic 3D video (LBVS-3D)

Saliency prediction models provide a probabilistic map of relative likelihood of an image or video region to attract the attention of the human visual system. Over the past decade, many computational saliency prediction models have been proposed for 2D images and videos. Considering that the human visual system has evolved in a natural 3D environment, it is only natural to want to design visual attention models for 3D content. Existing monocular saliency models are not able to accurately predict the attentive regions when applied to 3D image/video content, as they do not incorporate depth information. This paper explores stereoscopic video saliency prediction by exploiting both low-level attributes such as brightness, color, texture, orientation, motion, and depth, as well as high-level cues such as face, person, vehicle, animal, text, and horizon. Our model starts with a rough segmentation and quantifies several intuitive observations such as the effects of visual discomfort level, depth abruptness, motion acceleration, elements of surprise, size and compactness of the salient regions, and emphasizing only a few salient objects in a scene. A new fovea-based model of spatial distance between the image regions is adopted for considering local and global feature calculations. To efficiently fuse the conspicuity maps generated by our method to one single saliency map that is highly correlated with the eye-fixation data, a random forest based algorithm is utilized. The performance of the proposed saliency model is evaluated against the results of an eye-tracking experiment, which involved 24 subjects and an in-house database of 61 captured stereoscopic videos. Our stereo video database as well as the eye-tracking data are publicly available along with this paper. Experiment results show that the proposed saliency prediction method achieves competitive performance compared to the state-of-the-art approaches.

     

Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (CPP500) was added in the gluten‐free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30% CPP with either of the particle sizes resulted in an acceptable gluten‐free cake.     

Physicochemical properties of cross-linked-annealed wheat starch

Starch in its native form, may not be able to provide functional properties such as high or low temperatures and shear forces bearings expected in modern industries. Therefore, it is usually modified to make it compatible for different applications. The main aim of this research was to study the effects of dual modification using cross-linking and annealing on physicochemical properties of wheat starch. Therefore, starch was first cross-linked using different levels of POCl₃ (0, 0.1, 0.2, 0.4?%, w/w, starch basis) and then annealed at 40?°C for 72?h. Scanning electron micrographs showed the presence of some spots on the granules of the dual-modified samples. The results of differential scanning calorimetry showed that the onset, peak and conclusion temperatures and enthalpy increased upon dual modification. The X-ray diffraction pattern of the modified samples remained unchanged while water solubility and swelling decreased. The results of rapid visco analyzing showed lower peak, setback, breakdown and final viscosities for the dual-modified samples. These samples produced stronger gels as determined using a texture analyzer. In total, annealing of the cross-linked starch could enhance some of its functional properties for further applications.     

Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 μm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry matter of the dessert increased while the pH decreased. Particle size had no significant effect on these parameters. Increasing the wheat germ content and particle size enhanced darkness, hardness, cohesiveness and gumminess of the desserts while decreasing springiness and water release of the samples. Wheat germ level had greater effects on different quality aspects of the desserts than its particle size. The most acceptable dessert was produced with no more than 5.0% wheat germ with either of the particle sizes used in this study.     

FeO0.7F1.3/C Nanocomposite as a High‐Capacity Cathode Material for Sodium‐Ion Batteries

Searching high capacity cathode materials is one of the most important fields of the research and development of sodium‐ion batteries (SIBs). Here, we report a FeO_0.7F_1.3/C nanocomposite synthesized via a solution process as a new cathode material for SIBs. This material exhibits a high initial discharge capacity of 496 mAh g^?1 in a sodium cell at 50 °C. From the 3^rd to 50^th cycle, the capacity fading is only 0.14% per cycle (from 388 mAh g^?1 at 3^rd the cycle to 360 mAh g^?1 at the 50^th cycle), demonstrating superior cyclability. A high energy density of 650 Wh kg^?1 is obtained at the material level. The reaction mechanism studies of FeO_0.7F_1.3/C with sodium show a hybridized mechanism of both intercalation and conversion reaction.