Health Monitoring for Electromechanical Actuators Under Aerospace Long Storage Condition

2021 ◽  
pp. 561-570
Author(s):  
Menglong Jiang ◽  
Hongzhou Song ◽  
Linxue An ◽  
Zixuan Wang ◽  
Shuang Li
Keyword(s):  
Health Monitoring ◽  
Storage Condition ◽  
Electromechanical Actuators ◽  
Long Storage

AI and Statistical Technologies for Manufacturing and Maintenance Strategies Improvement

2020 ◽  
pp. 569-588
Author(s):  
Susana Ferrerio Del Río ◽  
Santiago Fernández ◽  
Iñaki Bravo-Imaz ◽  
Egoitz Konde ◽  
Aitor Arnaiz Irigaray
Keyword(s):  
Health Monitoring ◽  
Early Stage ◽  
Electromechanical Actuators ◽  
Maintenance Strategies ◽  
Hydraulic Actuators ◽  
Predictive Algorithms ◽  
Maintenance Activities ◽  
The Right ◽  
Additional Value ◽  
Actuation Systems

The development and the implementation of advanced actuation systems has increased in recent years, as many factors are driving the migration from hydraulic actuators to electromechanical actuators (EMAs) in aeronautics. But not only do we have to consider the right design to customize the system from the requirements oriented to the final application, also additional functions that can provide the system with additional value, to make it more competitive in this market. This is the case of the Health Monitoring (HM) systems. The development, implementation and integration of predictive algorithms into the environment of the EMA provide the system with an additional functionality, from which it is possible to detect failures at an early stage in order to avoid catastrophic accidents and improve maintenance activities. This work shows how to develop HM algorithms based on AI and Statistical technologies to detect and predict early stages of failure in a gearbox, which can directly affect to the transmission of power in EMAs.

AI and Statistical Technologies for Manufacturing and Maintenance Strategies Improvement

2017 ◽  
pp. 215-233 ◽  
Author(s):  
Susana Ferrerio Del Río ◽  
Santiago Fernández ◽  
Iñaki Bravo-Imaz ◽  
Egoitz Konde ◽  
Aitor Arnaiz Irigaray
Keyword(s):  
Health Monitoring ◽  
Early Stage ◽  
Electromechanical Actuators ◽  
Maintenance Strategies ◽  
Hydraulic Actuators ◽  
Predictive Algorithms ◽  
Maintenance Activities ◽  
The Right ◽  
Additional Value ◽  
Actuation Systems

The development and the implementation of advanced actuation systems has increased in recent years, as many factors are driving the migration from hydraulic actuators to electromechanical actuators (EMAs) in aeronautics. But not only do we have to consider the right design to customize the system from the requirements oriented to the final application, also additional functions that can provide the system with additional value, to make it more competitive in this market. This is the case of the Health Monitoring (HM) systems. The development, implementation and integration of predictive algorithms into the environment of the EMA provide the system with an additional functionality, from which it is possible to detect failures at an early stage in order to avoid catastrophic accidents and improve maintenance activities. This work shows how to develop HM algorithms based on AI and Statistical technologies to detect and predict early stages of failure in a gearbox, which can directly affect to the transmission of power in EMAs.

scholarly journals Ulasan Ilmiah: Inovasi Dalam Proses Pembuatan Roti Menggunakan Perlakuan Pembekuan Untuk Menghasilkan Adonan Roti Beku

2015 ◽  
Vol 7 (1) ◽  
pp. 24-30
Author(s):  
Virna Muhardina
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Storage Condition ◽  
Ice Crystal ◽  
Bread Making ◽  
Frozen Dough ◽  
Freezing Treatment ◽  
Physical And Chemical ◽  
And Chemical Properties ◽  
Long Storage

(A Review: An Innovation In Bread Making Process By Implementing Freezing Treatment To Produce Frozen Dough)ABSTRACT. Bread has spread out over the world becoming one of main staple food for society. The regular bread making process still has some limitations which are freshness, shelf life, and contamination of microbial spoilage in long storage period. Freezing treatment in producing frozen dough is considered as a proper technique to be applied in order to overcome those some drawbacks of common bread making process. There are two types of frozen dough which are unfermented frozen dough and fermented frozen dough. This technique may give effects to the physical and chemical properties of dough, such as yeast activity, starch, water and moisture content, and the formation of ice crystal. In order to inhibit undesirable changes, it needs to put more attention on three major points, which are pre-treatments before freezing, additional ingredients, and controlling the storage condition.

Health Monitoring Measure

2007 ◽  
Author(s):  
Katherine Harris Abbott ◽  
Eleanor Palo Stoller ◽  
Julia Hannum Rose
Keyword(s):  
Health Monitoring

Future trends in health monitoring of materials

2001 ◽  
Vol 89 ◽  
pp. 31-33
Author(s):  
L. Flandin ◽  
Y. Bréchet ◽  
J.Y. Cavaillé
Keyword(s):  
Health Monitoring ◽  
Future Trends

Journal of Health Monitoring – Die Fachzeitschrift der Gesundheitsberichterstattung

2019 ◽  
Author(s):  
M Thißen ◽  
F Prütz ◽  
M Rabenberg ◽  
AC Saß ◽  
T Ziese
Keyword(s):  
Health Monitoring

Evaluation of Microbial Load from Canned Soya Milk Drinks in Malaysia

2016 ◽  
Vol 2 (1) ◽  
pp. 22-25
Author(s):  
Nur Amalina binti Mustafa ◽  
Muhammad Ashraf bin Redzuan ◽  
Muhamad Hazim bin Zuraimi ◽  
Muhamad Shuhaimi bin Shuib ◽  
Shahnaz Majeed ◽  
...  
Keyword(s):  
Culture Media ◽  
Storage Condition ◽  
Storage Conditions ◽  
Nutrient Agar ◽  
Microbial Load ◽  
Blood Agar ◽  
Human Consumption ◽  
Processing Unit ◽  
Soya Milk ◽  
Two Samples

Objective: Owing to the habit of consuming ready food among the citizens of Malaysia a study was conducted to evaluate 20 samples of canned soya milk for the presence of possible microbial content. The samples were collected randomly from shopping malls, restaurants and kiosk in Ipoh Malaysia. Methods: All samples collected across Ipoh, were subjected to test for presence bacteria in nutrient agar, blood agar and macConkey media. The possible microbial load was swapped from surface and soya milk content with a sterile cotton and streaked on nutrient agar, blood agar and macConkey culture media. The streaked petri plates were incubated for 48 hours at 37oC. Results: The study revealed negative microbial growth in all except two samples from the surface and soya milk content collected from a restaurant in nutrient agar and blood agar medium. The presence of microbes was conformed as gram positive staphylococcus sp. through gram staining. The positive growth may be imputed to poor storage condition at the restaurant. Conclusion: It can be computed from the study that the majority of the samples were free from bacterial growth, suggesting strong in house quality control mechanism at the processing unit and exquisite storage conditions in malls and kiosk suggesting that soya milk available in malls and kiosk are fit for human consumption.

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