Multivariate modeling and optimization of Cr(VI) adsorption onto carbonaceous material via response surface models assisted with multiple regression analysis and particle swarm embedded neural network

2021 ◽  
Vol 24 ◽  
pp. 101952
Author(s):  
Hammad Khan ◽  
Sajjad Hussain ◽  
Syed Fawad Hussain ◽  
Saima Gul ◽  
Atif Ahmad ◽  
...  
2018 ◽  
Vol 42 (2) ◽  
pp. e12978
Author(s):  
Nur Cebi ◽  
Osman Sagdic ◽  
Abdulrahman Mohammed Basahel ◽  
Mohammed Abdullah Balubaid ◽  
Osman Taylan ◽  
...  

Author(s):  
Hung-Yuan Chen ◽  
Hua-Cheng Chang

AbstractConsumers' psychological perceptions of a product are significantly influenced by its appearance aesthetics, and thus product form plays an essential role in determining the commercial success of a product. The evolution of a product's form during the design process is typically governed by the designer's individual preferences and creative instincts. As a consequence, there is a risk that the product form may fail to satisfy the consumers' expectations or may induce an unanticipated consumer response. This study commences developing an integrated design approach based on the numerical definition of product form. A series of evaluation trials are then performed to establish the correlation between the product form features and the consumers' perceptions of the product image. The results of the evaluation trials are used to construct three different types of mathematical model (a multiple regression analysis model, a backpropagation neural network model, and a multiple regression analysis with a backpropagation neural network model) to predict the likely consumer response to any arbitrary product form. The feasibility of an integrated design approach is demonstrated using a three-dimensional knife form. Although this study takes an example for illustration and verification purposes, the methodology proposed in the present study is equally applicable to any form of consumer product.


2000 ◽  
Vol 12 (4) ◽  
pp. 474-479
Author(s):  
Kazuhiko Shiranita ◽  
◽  
Kenichiro Hayashi ◽  
Akifumi Otsubo

We study the implementation of a meat-quality grading system, using the concept of the marbling score, and image processing, neural network techniques and multiple regression analysis. The marbling score is a measure of the distribution density of fat in the rib-eye region. We identify five features used for grading meat images. For the evaluation of the five features, we propose a method of image binarization using a three-layer neural network developed based on inputs given by a professional grader and a system of meat-quality grading based on the evaluation of three of five features with multiple regression analysis. Experimental results show that the system is effective.


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