INTELLIGENT COMPUTER INTEGRATED MANUFACTURING (I-CIM): Research Perspectives

Abstract

Manufacturing automation has progressed through various stages from simple data transfer to the intelligence-intensive systems. The future of CIM relies heavily on intelligence-intensive systems because manufacturing is no longer confined to one local site and manufacturing systems have become complex because of their global nature. In this article, the authors study the future manufacturing environment as a collaborative effort. The essential characteristics-the requirements for integration from a process and communication perspective-are identified as are steps in the process requiring further study. Finally, Intelligent-Computer Integrated Manufacturing (I-CIM) scenarios are presented for specific problems.     

ISOLATION AND SOME PROPERTIES OF AN ACIDIC FRACTION OF POLYPHENOL OXIDASE FROM JERUSALEM ARTICHOKE(HELIANTHUS TUBEROSUS L.)

An acidic fraction of polyphenol oxidase (EC 1.14.18.1), representing the bulk activity, has been isolated from Jerusalem artichoke tubers by copper affinity chromatography, followed by DEAE-Sepharose ion-exchange chromatography. Isoelectric focusing analysis showed a cluster of activity bands (microheterogeneity) in the pH region of 4.5. The amino acid composition of the enzyme was also determined. The pH optimum for oxidation of chlorogenic acid, 4-methylcatechol and catechol was 6.0. Substrate inhibition was observed by high concentrations of chlorogenic acid. Thermal inactivation data indicated an apparent activation energy of 26.2 kcal/mol. Kinetics of inactivation, upon copper removal by KCN treatment, and reconstitution reactions revealed that the former is a much slower process than reactivation.     

Effect of egg yolk substitution by sweet whey protein isolate on texture,stability and colour of Gelato‐style vanilla ice cream

Gelato samples were made with two levels of egg‐yolk (4.5 and 9%). For each level, samples were prepared with and without whey protein isolate (WPI). Texture and melting rates values were significantly (P < 0.05) higher in 9% egg‐yolk samples over the storage period than in samples containing 4.5%. Increasing WPI led to a significant increase in hardness at both levels of egg‐yolk. Gelato with added WPI in 9% samples had slightly higher whiteness (L) and yellowness (b) values than 4.5% samples. A significant effect of fat content was observed in all physical properties measured. Results suggest that this approach can deliver functionality at a lower cost and can produce a good quality Gelato.     

A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects

Gluten substitution in the production of bread suitable for celiacs is challenging due to the unique viscoelastic properties of gluten. Caseinates are widely used for their functional properties, and in this study a production protocol for an aggregated casein‐based ingredient fortified with Ca was developed. It was envisaged that the S‐S bonds that govern the properties of gluten would be replaced by Ca⁺ bonds, and the effect of calcium concentration on the yield, texture and rheology has been evaluated. The aggregated casein samples produced were more elastic than gluten, but their behaviour under heating was significantly different. A concentration of 30 mg Ca/g protein appeared to provide the platform for a material that under the correct ionic and temperature conditions could provide a single ingredient for gluten substitution.     

PURIFICATION AND CHARACTERIZATION OF JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L) POLYPHENOL OXIDASE

Polyphenol oxidase (EC 1.14.18.1) has been purified from Jerusalem artichoke tubers by immobilized copper affinity chromatography. The enzyme is primarily an o-dihydroxyphenol oxidase with apparent K_m values of 1.9, 3.5 and 3.9 mM for chlorogenic acid, 4-methylcatechol, and catechol, respectively. Several compounds exhibited inhibitory action for the enzyme in the order of: sodium metabisulfite > sodium diethyldithiocarbamate > 2,3-naphthalenediol > thioglycollate. Multiple forms were identified by gel filtration and SDS-gradient polyacrylamide gel electrophoresis: two aggregates with apparent MW of 120 and 86 K and two monomeric subnits of 40–42 and 32–34 K, respectively. Concentration dependent association-dissociation phenomena most likely determine the multimeric state of this enzyme. While the aggregated forms exhibited specificity towards mono-, di- and polyhydroxyphenols, the low MW subunits were found active only with o-dihydroxyphenols. The isoelectric points of the various enzyme species were within the range of 4.0 to 10.0. The enzyme was found to contain appreciable amounts of associated carbohydrate material.     

MAINTAINING POSTHARVEST QUALITY OF THE TOMATO FRUIT BY EMPLOYING METHYL JASMONATE AND ETHANOL VAPOR TREATMENT

ABSTRACT

The postharvest quality of tomato fruit (Lycopersicon esculentum L.) was evaluated after treatment with natural volatile compounds (methyl jasmonate [MJ] or ethanol) and storage at 13C during or following vapor exposure. The fruit treated with natural volatiles did not differ on fruit decay during vapor exposure, but following exposure and transfer to ambient air, the fruit had less decay at storage temperature. Volatile‐treated fruit tended to maintain firmness during exposure, and the effects were significant for ethanol‐treated fruit, following storage to ambient air. Sugar (i.e., fructose and glucose) concentration was stimulated in ethanol‐treated fruit following exposure and transfer to ambient air. Ascorbic acid concentration was stimulated in MJ‐treated fruit during exposure and persisted (including ethanol treatment) following transfer to ambient air. Total phenolics declined during vapor exposure and increased for MJ‐treated fruit after transfer to ambient air. Lycopene concentration did not differ during MJ exposure but increased following volatile exposure. The fruit samples treated with vapors had accelerated percentage weight loss compared with untreated fruit during ripening but without commercial interest, whereas citric acid content did not differ among the treatments. The results suggest that MJ and ethanol vapor may improve fruit quality‐related attributes on top of the well‐documented antimicrobial protection during fresh produce storage and transit.

PRACTICAL APPLICATIONS

The data presented in this work suggest that the use of natural volatiles is an innovative and useful tool as an alternative to the use of synthetic fungicides or other sanitation techniques in storage/packaging. Vapor enrichment may reduce disease development with a major contribution to limiting the spread of the pathogen by lowering the spore load (spore production) in the storage/transit atmospheres as well as the use of natural volatiles as an alternative food preservative. In addition to these, the improvement of fruit quality observed in the present work is of great market importance. The effects of natural compounds on individual microorganisms (fungi and bacteria), both responsible for spoilage and foodborne pathogens, as well as the minimum concentration to gain effectiveness without affecting fresh produce quality and storage deserve further research.

     

STRUCTURAL HEALTH MONITORING IN COMPOSITE MATERIALS USING EMBEDDED SHAPE MEMORY ALLOY（SMA） WIRE SENSORS

Shape memory alloy (SMA) materials possess completely superelasticity or pseudoelasticity above the austenite finish temperature and many unique mechanical, thermal, thermal-mechanical and electrical properties compared with other conventional materials. Many studies have reported that the superelastic and hysteresis properties of the SMA materials can absorb energies coming from external excitations or sudden impacts. In addition, due to the special electrical properties of NiTi superelastic wires, they can also be used as strain-sensing element to monitor structural health conditions. Composite laminated specimens embedded with SMA wire sensors are fabricated and detailed testing system is designed such as multi-parameters measuring for impact and weak signal processing for SMA sensor. Low velocity impact test shows that SMA wire sensors embedded in fiber-reinforced plastic (FRP) laminate can be well used to monitor impact responses, such as the location of impact damage, impact degree, and strain distribution. Experimental results and theoretical predictions reveal almost the same. Comparing with other method, a simple, economic and reliable technique method monitoring important engineering structures on line is provided.