Semantische Technologien für Produktionsprozessinnovationen in der Landwirtschaft

Optimization of production processes in agriculture requires that innovation in form of efficiency enhancing devices is being continuously introduced and integrated within the production environments. This paper describes how semantic modelling, web services and automatic logical reasoning are used as system enablers for such value-adding integration in implementation of semantic-based diagnoses supporting optimization of milk production processes of dairy farms.     

Dissociations between procedural and episodic memory: Effects of time and aging.

The issue of multiple memory systems is explored. Young and older adults (mean ages?=?20 and 71, respectively) named pictures and were tested immediately, 1, 7, or 21 days later. Episodic memory (recognition) for pictures was significantly lower in older relative to young adults and declined systematically across all retention intervals in both age groups. In contrast, procedural memory (repetition priming in picture naming) revealed no reliable age differences. In both age groups, priming declined within the first 24 hr, but unlike recognition, there was no further decrement from 1 to 21 days. There were also within-subject dissociations: The magnitude of priming was equivalent for remembered and forgotten items, and the relation between recognition and priming across intervals was nonmonotonic, revealing a reversed association. The findings were interpreted within a multiple-memory-systems framework. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Hierarchical representation of problem-solving knowledge in a frame-based process planning system

In most frame-based reasoning systems, the information being manipulated is represetned using frames, but the problem-solving knowledge that manipulates the frames is represented as production rules. One problem with this approach is that rules are not always a natrual way to represent knowledge; another is that systems containing lots of rules may suffer from problems with “exponetial blowup” in the amount of computation required. This paper describes a way to address these problems by organizing the problem-solving knowledge not as rules, but in a particular kind of frame hierarchy. the approach described in this paper has been implemented in a problem-solving system called SIPP (Semi-Intelligent Process Planner), which produces plans of action for the manufacture of metal parts. the paper gives an overview of SIPP, compares its knowledge representation and problem solving methods to approaches used in other knowledge-based systems, and describes goals for further research.     

Effect of Alumina Reactivity on the Densification and Properties of Al2O3–Cr2O3 Refractories

Alumina‐chrome (Al₂O₃–Cr₂O₃) refractories with Al₂O₃:Cr₂O₃ molar ratio 1:1 were synthesized in the temperature range of 1400–1700°C by conventional solid–oxide reaction route. The effect of different aluminas (viz., hydrated and calcined) on the densification, microstructure, and properties of Al₂O₃–Cr₂O₃ refractories was investigated without changing the Cr₂O₃ source. The starting materials were analyzed to determine the chemical composition, mineralogy, density, surface area, and particle size. Sintered materials were characterized in terms of densification, phase assemblage, and mechanical strength at room temperature and at higher temperatures. Microstructural evolution at different sintering temperature was correlated with sintering characteristics. It can be concluded that the Al₂O₃–Cr₂O₃ refractories prepared with hydrated alumina as Al₂O₃ source show better densification and hot mechanical strength than corresponding calcined variety.     

Modeling the evolution and rupture of stretching pendular liquid bridges

A simplified mathematical model and numerical simulations of the governing Navier–Stokes equations are used to predict the shape evolution, rupture distance, and liquid distribution of stretching pendular liquid bridges between two equal-sized spherical solid particles. In the simplified model, the bridge shape is approximated with a parabola, and it is assumed that the surface tension effects dominate the viscous, inertial, and gravitational effects. For the numerical simulations, a commercial Computational Fluid Dynamics (CFD) software package – FLUENT – is used. The rupture distance predictions obtained with both models are compared with experimental data and a reasonable agreement is found. The results of the numerical investigations show that for simulations with negligible viscous, inertial, and gravitational effects, the rupture distance approaches an asymptotic value, which is close to the value predicted by the simplified model. The bridge profiles predicted using the simplified model and the numerical simulation are compared. It is found that a second-order polynomial appropriately represents the stable bridge shape for particles with identical contact angles; however, for liquid bridges between particles with different contact angles, the numerical simulations of the governing Navier–Stokes equations should be used.     

Enhanced NIR Calibration for Wort Fermentability Using Orthogonal Signal Correction

An enhanced method for the calibration of Near Infra Red (NIR) reflectance spectra to wort fermentability is proposed using a signal pre‐processing algorithm called orthogonal signal correction (OSC). Pre‐processing NIR spectra prior to partial least squares Project to Latent Structures (PLS) regression modelling is becoming commonplace in multivariate calibration. A set of twenty wort samples subjected to a replicated 2² factorial design with a centre point and nine production samples were used to construct multivariate prediction models. The experimental design factors were the mash tun saccharification temperature and time used to purposely provide a sample set with significant leverage in the fermentability responses. Calibration PLS models for both wort apparent degree of fermentation (ADF) and final attenuation apparent extract (Final AE) values with and without OSC corrected spectra were compared demonstrating significant improvements in prediction capability with the prior (Q² = 0.90 versus Q² = 0.28). The OSC algorithm removed almost 60% of the variance in the NIR spectra, which was independent or orthogonal to the fermentability measures. By cleaning up the spectra, the standard errors of prediction (SEP) for ADF and Final AE were improved by 50 and 90%, respectively, illustrating not only the enhancement in calibration but also the aptness for process control applications. Various model validation tests, including an external validation example and random response permutation, verify the validity of the models using OSC. Furthermore, interpretation of the important wavelengths related to wort fermentability is provided and demonstrates that some key wavelengths are related to both carbohydrate overtones as well as nitrogen functional groups. The application of OSC prior to developing calibration models with NIR demonstrates promising results for brewers interested in real time control of wort fermentability.     

Optimisation of puffing naked barley

The expansion of volume (the puffing index) of naked barley was investigated at various operating conditions of the puffing process. The purpose was to optimise the manufacture of expanded grains of the naked barley cultivars that have exceptional nutritional value for humans. The influence of the following parameters on the puffing index was investigated: the mass and the moisture content of the charge of the puffing barrel, pressure and temperature during the puffing process, the cultivar of barley, pre-processing of the grain (grinding and polishing), adding water into the barrel and the sensory quality of the product.

A regression equation was established for the calculation of the puffing index as a function of the operating parameters. The puffing index is influenced especially by the operating temperature and pressure. There was no influence found of mass of the charge, the cultivar of barley, the degree of grinding of barley, washing of the grains and adding water on the puffing index. The puffing index is not the sole indicator of the quality of the expanded product. It is necessary to take into account the sensory evaluation. A quality expanded naked barley was obtained at the operating temperature of 550 °C and pressure from 0.9 to 1.0 MPa with the moisture content of the charge around 16.5%.