INTELLIGENT APPROACHES TO ORGANIZING REMOTE QUALITY CONTROL OF STORAGE OF GRAIN PRODUCTS

Cereals are an essential part of the diet of Homo sapiens. Since late Neolithic times, with the transition to sedentary farming, working with grain (growing, storing, processing, cooking food) has become a traditional type of professional human activity. As part of the accumulated historical experience, numerous technological processes have been developed and optimized for this type of activity. The relevant technologies evolved in close correlation with the changing conditions of life, literally under the pressure of Darwinian natural selection, because they were directly related to the survival of the Homo sapiens. Further development of grain-processing technologies remains invariably urgent today, as evidenced by the report [1] presented by the UN on the state of food security and nutrition in the world - with horrifying figures depicting the need and misery of the wide masses of the population of the planet. An important component of grain processing is the technology associated with the storage of grain products. Part of the stored grain products is used as seed stock for a new cycle of grain sales, the other - a significant part - for processing into food products. At the same time, new developed (optimized, improved) grain storage technologies must be safe, low-cost, maximally compatible with previously developed (available) equipment, and scalable to large volumes of stored material. Of course, the technology must ensure proper efficiency, an indicator of which should be a reduction in the percentage of grain product losses. In this regard, management methods used in the technological processes of grain products storage are substantially important, as well as methods of control over the current state of grain products for the correct organization of the technological processes. In particular, methods using elements of artificial intelligence are of high interest. Among them, neural networks are promising, especially those capable of learning "without a teacher" - Kohonen Maps (KK). Modified KK algorithm [2] implements reduced learning time[3], which is relevant in the implementation of adaptive procedures for processing the results of measurements of controlled parameters. The purpose of this paper is to consider the principles of using modified Kohonen maps to classify situations with applicability to remote quality control of grain products storage.

Download Full-text

Thermogravimetric Analysis (TGA) of Graphene Materials: Effect of Particle Size of Graphene, Graphene Oxide and Graphite on Thermal Parameters

C – Journal of Carbon Research ◽

10.3390/c7020041 ◽

2021 ◽

Vol 7 (2) ◽

pp. 41

Author(s):

Farzaneh Farivar ◽

Pei Lay Yap ◽

Ramesh Udayashankar Karunagaran ◽

Dusan Losic

Keyword(s):

Particle Size ◽

Quality Control ◽

Graphene Oxide ◽

Thermogravimetric Analysis ◽

Low Cost ◽

Thermal Parameters ◽

Carbon Decomposition ◽

Size Number ◽

Carbon Combustion ◽

Oxygen Groups

Thermogravimetric analysis (TGA) has been recognized as a simple and reliable analytical tool for characterization of industrially manufactured graphene powders. Thermal properties of graphene are dependent on many parameters such as particle size, number of layers, defects and presence of oxygen groups to improve the reliability of this method for quality control of graphene materials, therefore it is important to explore the influence of these parameters. This paper presents a comprehensive TGA study to determine the influence of different particle size of the three key materials including graphene, graphene oxide and graphite on their thermal parameters such as carbon decomposition range and its temperature of maximum mass change rate (Tmax). Results showed that Tmax values derived from the TGA-DTG carbon combustion peaks of these materials increasing from GO (558–616 °C), to graphene (659–713 °C) and followed by graphite (841–949 °C) The Tmax values derived from their respective DTG carbon combustion peaks increased as their particle size increased (28.6–120.2 µm for GO, 7.6–73.4 for graphene and 24.2–148.8 µm for graphite). The linear relationship between the Tmax values and the particle size of graphene and their key impurities (graphite and GO) confirmed in this study endows the use of TGA technique with more confidence to evaluate bulk graphene-related materials (GRMs) at low-cost, rapid, reliable and simple diagnostic tool for improved quality control of industrially manufactured GRMs including detection of “fake” graphene.

Download Full-text

Innovative Industrial Processes in the production chain of maize used for human food and relevant economic results

ECONOMIA AGRO-ALIMENTARE ◽

10.3280/ecag2009-003010 ◽

2010 ◽

pp. 203-222

Author(s):

Teresina Mancuso ◽

Stefano Massaglia ◽

Massimo Morganti

Keyword(s):

Food Safety ◽

Northern Italy ◽

Industrial Processes ◽

Economic Sustainability ◽

High Food ◽

Production Chain ◽

Human Food ◽

Grain Processing ◽

Grain Products

The main problem concerning the production of grain corn for human food use is on the fumonisins contamination. In the European context, the limits relating to the maximum levels allowed for these metabolites in foodstuffs, necessitate by companies involved in cultivation and in the subsequent stages of storage and processing, to bear costs and investments to get finished products conform to that regulation. The aim of this work has been assessing the economic sustainability of interventions based on particular techniques of grain processing and the use of innovative plants by elevators and processors in order to reduce the level of mycotoxin contamination. The firms examined are a storage center and a mill, located in Northern Italy, which orient their processes in order to achieve production of high food quality and health. The determination of costs and revenues to obtain grain products for human food use, has highlighted that a focused approach on the quality productions permit to obtain broader margin gains and food safety for the consumer.

Download Full-text

Systematic Innovation for Manufacturing Quality Improvement

MATEC Web of Conferences ◽

10.1051/matecconf/201822102005 ◽

2018 ◽

Vol 221 ◽

pp. 02005

Author(s):

Swee Shu Luing Nikalus ◽

Guan Toh Guat ◽

Mum Wai Yip ◽

See Chew Tai

Keyword(s):

Quality Control ◽

Production Line ◽

Function Analysis ◽

Low Cost ◽

Innovation Process ◽

Root Cause ◽

Latex Gloves ◽

Chain Analysis ◽

Air Blowing ◽

The Times

This paper provides a detailed analysis on the systematic innovation process in improving the quality control of latex gloves production. The systematic innovation tool such as TRIZ is applied in this case study. Function analysis, cause and effect chain analysis, physical contradiction, By-separation model and 40 Inventive Principles are applied in order to derive some feasible and low cost solutions to alleviate the problem. Findings revealed that the rejected (leaking) gloves on the production line will be manually monitored by a checker during the air blowing test and will be discarded by the same checker instantly. The main root cause is that the quality control worker is not able to concentrate all the times to detect the torn gloves, mainly is due to the fast speed production line and other distractions. The problem is solved by applying function analysis, physical contradiction, by-separation tool and Inventive Principles to generate low cost but elegant solutions within the defined scope of several constraints and without making the production line more complex. Therefore, it can be concluded that TRIZ is a systematic and innovative problem solving methodology.

Download Full-text

A low cost and input tailing method of quality control on multiple annealing, and looping‐based amplification cycles‐based whole‐genome amplification products

Journal of Clinical Laboratory Analysis ◽

10.1002/jcla.22697 ◽

2018 ◽

Vol 33 (3) ◽

pp. e22697 ◽

Cited By ~ 1

Author(s):

Changyue Chen ◽

Jing Li ◽

JueFeng Wan ◽

Yuan Lu ◽

Zhen Zhang ◽

...

Keyword(s):

Quality Control ◽

Whole Genome Amplification ◽

Low Cost ◽

Whole Genome ◽

Genome Amplification

Download Full-text

A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead

Nutrients ◽

10.3390/nu13113948 ◽

2021 ◽

Vol 13 (11) ◽

pp. 3948

Author(s):

Francesco Capozzi ◽

Faidon Magkos ◽

Fabio Fava ◽

Gregorio Paolo Milani ◽

Carlo Agostoni ◽

...

Keyword(s):

Health Outcomes ◽

Food Processing ◽

Low Cost ◽

Classification Systems ◽

Processed Foods ◽

Processing Technologies ◽

Adverse Health Outcomes ◽

Increased Risk ◽

Multidisciplinary Perspective ◽

By Products

Ultra-processed foods (UPFs) are negatively perceived by part of the scientific community, the public, and policymakers alike, to the extent they are sometimes referred to as not “real food”. Many observational surveys have linked consumption of UPFs to adverse health outcomes. This narrative synthesis and scientific reappraisal of available evidence aims to: (i) critically evaluate UPF-related scientific literature on diet and disease and identify possible research gaps or biases in the interpretation of data; (ii) emphasize the innovative potential of various processing technologies that can lead to modifications of the food matrix with beneficial health effects; (iii) highlight the possible links between processing, sustainability and circular economy through the valorisation of by-products; and (iv) delineate the conceptual parameters of new paradigms in food evaluation and classification systems. Although greater consumption of UPFs has been associated with obesity, unfavorable cardiometabolic risk factor profiles, and increased risk for non-communicable diseases, whether specific food processing techniques leading to ultra-processed formulations are responsible for the observed links between UPFs and various health outcomes remains elusive and far from being understood. Evolving technologies can be used in the context of sustainable valorisation of food processing by-products to create novel, low-cost UPFs with improved nutritional value and health potential. New paradigms of food evaluation and assessment should be funded and developed on several novel pillars—enginomics, signalling, and precision nutrition—taking advantage of available digital technologies and artificial intelligence. Research is needed to generate required scientific knowledge to either expand the current or create new food evaluation and classification systems, incorporating processing aspects that may have a significant impact on health and wellness, together with factors related to the personalization of foods and diets, while not neglecting recycling and sustainability aspects. The complexity and the predicted immense size of these tasks calls for open innovation mentality and a new mindset promoting multidisciplinary collaborations and partnerships between academia and industry.

Download Full-text

Improving the Statistical Power and Reliability of Research Using Amazon Mechanical Turk

Accounting Horizons ◽

10.2308/horizons-18-052 ◽

2021 ◽

Author(s):

Jeremiah W Bentley

Keyword(s):

Quality Control ◽

Statistical Power ◽

Low Cost ◽

Mechanical Turk ◽

Amazon Mechanical Turk ◽

Online Platforms

Amazon Mechanical Turk (MTurk) is an increasingly popular source of experimental participants due to its convenience and low cost (relative to traditional laboratories). However, MTurk presents challenges related to statistical power and reliability. These challenges are not unique to MTurk, but are more prevalent than in research conducted with other participant pools. In this paper I discuss several reasons why research conducted with MTurk may face additional power and reliability challenges. I then present suggestions for dealing with these challenges, taking advantage of the comparative strengths of MTurk. The discussion should be of interest to PhD students and other researchers considering using MTurk or other online platforms as a source of experimental participants as well as to reviewers and editors who are considering quality control standards for research conducted with this participant pool.

Download Full-text

The contribution of statistical processes in the control of technological processes

Studia Universitatis Babeș-Bolyai Engineering ◽

10.24193/subbeng.2021.1.1 ◽

2021 ◽

Vol 66 (1) ◽

pp. 5-16

Author(s):

Olga-Ioana Amariei ◽

Codruța-Oana Hamat ◽

Alexandru-Victor Amariei

Keyword(s):

Quality Control ◽

Control Chart ◽

Manufacturing Process ◽

Quality Characteristic ◽

Screw Head ◽

Technological Processes ◽

Quality Control Chart ◽

The Way

In this paper, a manufacturing process is analyzed, having as quality characteristic the “height of the screw head”, using analyzes and representative diagrams. Based on this case study, the way to solve these types of problems using the Quality Control Chart module of the WinQSB program, as well as the XLSTAT program is presented.

Download Full-text

Processing Technologies for Green Composites Production

Green Approaches to Biocomposite Materials Science and Engineering - Advances in Chemical and Materials Engineering ◽

10.4018/978-1-5225-0424-5.ch002 ◽

2016 ◽

pp. 24-47

Author(s):

Deepak Verma ◽

Garvit Joshi ◽

Rajneesh Dabral

Keyword(s):

Low Cost ◽

Green Composites ◽

Green Composite ◽

Processing Technologies ◽

High Mechanical Strength ◽

Transfer Molding ◽

Molding Method ◽

Properties And Characterization ◽

New Material

Green composites became a most important and adaptable theme of research. This area/theme not only harness the agricultural wastes such as bagasse fibres, banana fibres, etc. but also provides a new material manufactured from these wastes which are reduced weight, have low cost, and have high mechanical strength. Currently, there are various methods available for the processing or fabrication of green composites. Some of these methods are hand layup method, injection molding method, spray-up method, compression molding, Resin-Transfer Molding (RTM), etc. In this chapter, we are discussing about the fabrication method of green composite and their important parameters. Various properties and characterization of composite materials made by these methods have also been discussed and reported here.

Download Full-text