A STUDY OF EXPERIMENTAL DESIGN OPTIMALITY FOR WIENER SYSTEMS

In the context of nonlinear dynamic system identification for Hammerstein systems, Rollins et al. (2003a) studied the information efficiency of the following two competing experimental design approaches: statistical design of experiments (SDOE) and pseudo-random sequences design (PRSD). The focus of this study is the Wiener system and evaluates SDOE against PRS under D-optimal efficiency. Three cases are evaluated and the results strongly support SDOE as the better approach.     

Free-living inferential modeling of blood glucose level using only noninvasive inputs

The goal of this work is to present a causation modeling methodology with the ability to accurately infer blood glucose levels using a large set of highly correlated noninvasive input variables over an extended period of time. These models can provide insight to improve glucose monitoring, and glucose regulation through advanced model-based control technologies. The efficacy of this approach is demonstrated using real data from a type 2 diabetic (T2D) subject collected under free-living conditions over a period of 25 consecutive days. The model was identified and tested using eleven variables that included three food variables as well as several activity and stress variables. The model was trained using 20 days of data and validated using 5 days of data. This gave a fitted correlation coefficient of 0.70 and an average absolute error (AAE) (i.e., the average of the absolute values for the measured glucose concentration minus modeled glucose concentration) of 13.3 mg/dL for the validation data. This AAE result was significantly better than the subject’s personal glucose meter AAE of 15.3 mg/dL for replicated measurements.     

Fault-Tolerant Convergence Routing

This paper presents fault-tolerant protocols for fast packet switch networks withconvergence routing. The objective is to provide fast reconfiguration and continuous host-to-host communication after a link or a node (switch) failure,Convergence routingcan be viewed as a variant ofdeflection routing,which combines, in a dynamic fashion, the on-line routing decision with the traffic load inside the network. Unlike other deflection techniques, convergence routing operates withglobal sense of directionand guarantees that packets will reach or converge to their destinations. Global sense of direction is achieved by embedding of virtual rings to obtain a linear ordering of the nodes. We consider virtual ring embeddings over (i) a single spanning tree, and (ii) over two edge-disjoint spanning trees. Thus, the fault-tolerant solution is based on spanning trees and designed for a switch-based (i.e., arbitrary topology) architecture called MetaNet. In this work, the original MetaNet's convergence routing scheme has been modified in order to facilitate the property that the packet header need not be recomputed after a failure and/or a reconfiguration. This is achieved by having, at the network interface, a translator that maps the unique destination address to a virtual address. It is argued that virtual rings embedded over two-edge disjoint spanning trees increase the fault tolerance for both node and link faults and provides continuous host-to-host communication.     

Physical Aging of Amorphous Fructose

ABSTRACT: Physical aging of amorphous anhydrous fructose at temperature 5 °C and at 22 °C was studied using differential scanning calorimetry (DSC). The dynamic glass transition temperature, T_g0 for unaged samples was 16 °C and 13.3 °C for heating rate of 10 °C/min and 1 °C/min, respectively. The fictive temperature, T_f0 for unaged samples calculated by Richardson and Savill method was 12 °C, which is close to the dynamic value obtained from the lower DSC heating rate. The fictive temperature T_f of the aged fructose glasses at temperatures both below and above the transition region was fitted well by a non-exponential decay function (Williams-Watts form). Aging above the transition region (22 °C) for 18 d increased both the dynamic glass transition temperature T_g and the fictive temperature T_f. However, aging below the transition region (5 °C) for 1 d increased the dynamic glass transition temperature T_g but decreased the fictive temperature T_f.     

A comparative study on hygroscopic and physiochemical properties of chicken powders obtained by different drying methods

Abstract

Different drying methods (spray drying (SD), vacuum drying (VD), microwave vacuum drying (MVD), and infrared vacuum drying (IFVD)) were applied in order to compare the hygroscopicity behavior of chicken powders. The hygroscopicity curves and glass transition temperature were used to evaluate the influence of ambient humidity and temperature on moisture absorption of powders. The results showed that the chicken powder dried by MVD had the lowest moisture absorption, followed by IFVD, VD, and SD. The hygroscopicity of SD chicken powders was different from other three kinds of chicken powders due to the physical properties of particles and the changes of protein secondary structure as detected by the Fourier transform-infrared spectrometer. For the three vacuum drying methods, the difference of protein secondary structure was the main reason of differences in hygroscopicity. Although MVD chicken powders were slightly inferior to SD chicken powders in taste, MVD chicken powders were the best in terms of smell and color as suggested by instrumental sensory parameter evaluations. It was found that MVD had a positive effect on reducing moisture absorption and maintaining sensory quality of chicken powders.     

Rehydration process of milk protein concentrate powder monitored by static light scattering

Static light scattering (SLS) was applied to monitor the rehydration process of milk protein concentrate (MPC) powder. The size distribution and volume concentration of the suspended powder particles were measured to quantify the dissolution kinetics of MPC powder. The results obtained showed that the low solubility index reported for MPC85 (85% protein) powder at room temperature was the consequence of slow dissolution kinetics rather than the presence of a large amount of insoluble material in the rehydrated powder. The rehydration process of MPC85 powder occurs in two overlapping steps: the disruption of agglomerated particles into primary powder particles and, simultaneously, the release of material from the powder particles into the surrounding aqueous phase. The latter process appeared to be the rate-limiting step of dissolution of MPC85 and was accelerated by an increase of the solvent temperature.     

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nano-particles, and has been well developed and accepted within the pharmaceutical, chemical, food and many other industries. Spray drying is the most commonly used encapsulation technique for food products. A successful spray drying encapsulation relies on achieving high retention of the core materials especially volatiles and minimum amounts of the surface oil on the powder particles for both volatiles and non-volatiles during the process and storage. The properties of wall and core materials and the prepared emulsion along with the drying process conditions will influence the efficiency and retention of core compounds. This review highlights the new developments in spray drying microencapsulation of food oils and flavours with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency of spray drying encapsulation.