scholarly journals Optimization Method for Guillotine Packing of Rectangular Items within an Irregular and Defective Slate

Mathematics ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1914
Author(s):  
Kaizhi Chen ◽  
Jiahao Zhuang ◽  
Shangping Zhong ◽  
Song Zheng
Keyword(s):  
Computational Geometry ◽  
Packing Problem ◽  
Optimization Method ◽  
Raw Material ◽  
Packing Problems ◽  
Permutation Model ◽  
Feasible Solutions ◽  
Packing Method ◽  
Better Than

Research on the rectangle packing problems has mainly focused on rectangular raw material sheets without defects, while natural slate has irregular and defective characteristics, and the existing packing method adopts manual packing, which wastes material and is inefficient. In this work, we propose an effective packing optimization method for nature slate; to the best of our knowledge, this is the first attempt to solve the guillotine packing problem of rectangular items in a single irregular and defective slate. This method is modeled by the permutation model, uses the horizontal level (HL) heuristic proposed in this paper to obtain feasible solutions, and then applies the genetic algorithm to optimize the quality of solutions further. The HL heuristic is constructed on the basis of computational geometry and level packing. This heuristic aims to divide the irregular plate into multiple subplates horizontally, calculates the movable positions of the rectangle in the subplates, determines whether or not the rectangle can be packed in the movable positions through computational geometry, and fills the scraps appropriately. Theoretical analysis confirms that the rectangles obtained through the HL heuristic are inside the plate and do not overlap with the defects. In addition, the packed rectangles do not overlap each other and satisfy the guillotine constraint. Accordingly, the packing problem can be solved. Experiments on irregular slates with defects show that the slate utilization through our method is between 89% and 95%. This result is better than manual packing and can satisfy actual production requirements.

scholarly journals Microbiological Quality and Proximate Composition of Bakasang Laor, a Traditional Fermented Fishery Product in Maluku

2020 ◽  
Vol 12 (1) ◽  
pp. 64-69
Author(s):  
Ferymon Mahulette ◽  
Tri Santi Kurnia
Keyword(s):  
Lactic Acid ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Fishery Products ◽  
Microbiological Research ◽  
Better Than

Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of  bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material  has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of bakasang laor.  The proximate composition can determine the nutritional value of  this product for consumption by the community. The sample of bakasang laor was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria  in bakasang laor without vinegar were 1.7x106 CFU/g and 4.1x106 CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.0x106 CFU/g.  The carbohydrate, protein, fat and ash contents of bakasang laor with vinegar was higher than bakasang laor without vinegar. The carbohydrate, protein and fat contents of bakasang laor with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition  of  bakasang laor with vinegar was better than bakasang laor without  vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products.  The results of this research to improve the quality of this fermentation product in the future.

scholarly journals The Characteristics of Buffalo Hide as Raw Material for Gelatin Production

2017 ◽  
Vol 3 (2) ◽  
Author(s):  
Sri Mulyani ◽  
F.M.C. Sigit Setya Budi ◽  
Yudi Pranoto ◽  
Umar Santoso
Keyword(s):  
Chemical Properties ◽  
Gel Strength ◽  
Raw Material ◽  
Physical And Chemical Properties ◽  
Hydroxyproline Content ◽  
Collagen Density ◽  
Physical And Chemical ◽  
Better Than ◽  
And Chemical Properties

This study was aimed to observe the physical and chemical properties of buffalo hide as raw material for gelatin production by pretreatment using alkali-acid. Buffalo hide was observed on three sections, i.e. back (butt/croupon), abdomen (belly) and shoulder. The physical properties of the hide were analysed through the measurement of hide thickness, whereas the chemical properties were analysed by determining the proximate and amino acid composition. The qualities of gelatin (gel strength, viscosity and pH) were compared to standard commercial gelatin and Gelatin Manufactures Institute of America (GMIA). Gelatin extraction was done using a combination pretreatment alkali (0.5M NaOH) and acid (0,9M HCl). The results showed that butt section had collagen density was best compared to shoulder and belly. The thickness of butt (10.219 ± 0.318 mm) smaller than the shoulder (11.365 ± 0.389 mm), but thicker than the belly. The protein and hydroxyproline content on the butt was the highest, resulting the value 27.517 ± 0.049% and 97.330 ± 0.331 ppm, respectively. Extraction using 0.9 M hydrochloric acid produced yield 29.17 ± 2.12%. The gel strength 242.35 ± 12.90 g Bloom, viscosity 16.37 ± 1.5 cp and pH 5.15 ± 0.05. The gelatin quality meets the standards of quality of GMIA (2012) even better than commercial gelatin.

PENGARUH LAMA PENYULINGAN DAN KOMPOSISI BAHAN BAKU TERHADAP RENDEMEN DAN MUTU MINYAK ATSIRI DARI DAUN DAN BATANG NILAM (Pogostemon cablin Benth)

2012 ◽  
Vol 4 (2) ◽  
pp. 16
Author(s):  
A Sulaiman
Keyword(s):  
Essential Oil ◽  
Raw Materials ◽  
Raw Material ◽  
Composition Effect ◽  
High Quality ◽  
Yield And Quality ◽  
Pogostemon Cablin ◽  
Time Required ◽  
Better Than

The research of Distillation And Raw Material Composition Effect of Yield And Quality EssentialOil of Leaves And Stem Patchouli (Pogostemon cablin Benth). This study aimed to examine the influence of the length of distillation and composition of raw materials to the yield and quality of essential oil of patchouli leaves and stems to produce essential oils that have a high quality and yield. The time required to obtain the highest yield of patchouli oil is 8 hours, by composition of 100% leaf (1:0), that is equal to 3.631%, while the lowest yield of patchouli oil are produced from 100% stem (1:0) by distillation of 4 hours, in the amount of 0.10%. Composition that produces patchouli oil with the best quality is 100% stems (0:1) but that yield is lower, while the quality of patchouli oil produced by 100% leaf (1:0) and a mixture of leaf-stem (1:1) quality is still lower than the patchouli oil from the stem, but its yield is better than the yield of oil patchouli by 100% composition of the stem (0:1).Keywords:  essential oil, pogostemon cablin benth, yield

Multi-Objective Optimization Design for Double Toggle Clamping Unit of Injection Molding Machine

2012 ◽  
Vol 201-202 ◽  
pp. 15-19
Author(s):  
Chen Jian Lei ◽  
Jun He Yu ◽  
Hong Fei Zhan ◽  
Lei Chen ◽  
Zhong Ren Jiang
Keyword(s):  
Injection Molding ◽  
Optimization Design ◽  
Optimization Method ◽  
Productive Efficiency ◽  
Molding Machine ◽  
Original Design ◽  
Injection Molding Machine ◽  
Amplification Ratio ◽  
Better Than

Clamping unit is an important component of injection molding machine. The clamping force and the clamping speed of clamping unit not only effect on the quality of molding products, but also determine the cyclic number. The large force amplification and large stroke ratio can reduce energy consumption and improve the productive efficiency. In this article, force amplification ratio and stroke ratio were used as the optimization goals. Non-dominated sorting genetic algorithm was used as the optimization method. The optimization result was better than the original design. So this article provides a reference for the same or similar product’s optimization.

scholarly journals Vegetable milks and their fermented derivative products

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Neus Bernat ◽  
Maite Cháfer ◽  
Amparo Chiralt ◽  
Chelo González-Martínez
Keyword(s):  
New Technologies ◽  
Physical Stability ◽  
Raw Material ◽  
Optimal Processing ◽  
Main Challenge ◽  
Feasible Solutions ◽  
Nutritional Benefits ◽  
The Cost ◽  
Derivative Products

The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

scholarly journals Kajian Pemanfaatan Limbah Kertas Percetakan untuk Pembuatan Bokasi

2020 ◽  
Vol 12 (1) ◽  
pp. 29-35
Author(s):  
Irfan Irfan ◽  
Ismail Sulaiman ◽  
M. Odit Werdana
Keyword(s):  
Plant Growth ◽  
Water Content ◽  
Raw Material ◽  
Paper Waste ◽  
Randomized Design ◽  
Animal Dung ◽  
Completely Randomized Design ◽  
Positive Effect ◽  
Better Than

Organical material such as animal dung, husk ash, bran, and sawdust is often used  in bocation production. In this study, the paper waste of printing company at Syiah Kuala University was enriched in the raw material of bocation production. This study was aimed to determine the proportion of paper waste that can be added and the duration of fermentation process in order to produce a good bocation. The method used was a factorial Completely Randomized Design (CRD) which consisting of 2 factors. The first factor was the proportion of paper waste (K) with  4 levels: K1 = 15%, K2 = 25%, K3 = 35%, and K4 = 45%. The second factor was the fermentation duration (L) with 3 levels: L1 = 0 day, L2 = 10 days, and L3 = 15 days. Each treatment was repeated twice so that there were 24 experimental units. The analysis included: water content, total microorganisms, temperature, pH, C element, N element, C/N ratio, organoleptic (texture, aroma, color) and plant growth test. The result showed that additional paper waste with a proportion of up to 35% generally has a positive effect on the quality of the location in terms of water content, pH, nitrogen, texture, aroma, color, and plant growth. The longer the fermentation took place (up to 15 days) the better was the quality of the bocation produced, especially regarding C element, N element, C/N ratio, texture, aroma, color and plant growth. There were 3 interactions with the best plant height namely K3L3 (112.5cm), K3L2 (104 cm) and K2L3 (104 cm). The K3L3 bocation (35% paper waste proportion, 15 days fermentation) was better than the other two interactions in term of highest water content, N, and color value, and the lowest C/N ratio.

scholarly journals Optimasi Metode 1H-NMR Profiling pada Rimpang Kunyit (Curcuma domestica)

2019 ◽  
Vol 5 (2) ◽  
pp. 106-113
Author(s):  
Caroline Dwiseptianti ◽  
Febri Adi Susanto ◽  
Yekti Asih Purwestri ◽  
Tri Rini Nuringtyas
Keyword(s):  
Medicinal Plants ◽  
1H Nmr ◽  
Curcuma Longa ◽  
Herbal Medicines ◽  
Optimization Method ◽  
Raw Material ◽  
Active Components ◽  
Analytical Technique ◽  
Natural Medicine

The use of medicinal plants is increasing due to the lack of side effects caused and the number of bioactive compounds that cannot be represented by synthetic chemical synthesis compounds. However, the management and use of natural medicines for the main handling of diseases are often hampered by the quality of the ingredients which are low and unstable. The standardized quality control system of OAI (Indonesian Natural Medicine) is the main key to improve clinical assurance and safety of the use of herbal medicines in Indonesia. One of the medicinal plants known to the public is Curcuma longa L. (turmeric). The main active components contained in turmeric are curcumin, demetoksikurkumin, bis-demetoksikurkumin, and ar-turmeron. Information about the quality of turmeric is needed in its use as a raw material for drugs so we need an analytical technique that is able to identify the diversity of metabolite profiles of active compounds. In this research, an optimization method is used to improve efficiency in the extraction of turmeric rhizome metabolites so that the best solvent concentration is known for the analysis of fingerprinting secondary metabolites with 1H-NMR 500 MHz spectroscopy in turmeric rhizomes. The results were analyzed with MNOVA software and chemical shift obtained compared with the reference. From the results obtained a concentration of methanol-d4 (CD3OD) 100% able to extract curcumin better than other solvents. The solvent is able to extract saccharide (sugar) compounds in the form of sucrose, amino acids and fatty acids in the form of methionine, glutamine, acetate, and glycero phospho choline.

An Optimization Approach/Technique for Solving Graph Based Design Problems

2008 ◽  
Author(s):  
Jay Patel ◽  
Matthew I. Campbell
Keyword(s):  
Optimization Technique ◽  
Optimization Method ◽  
Graph Grammar ◽  
Topological Optimization ◽  
Optimization Approach ◽  
Design Problems ◽  
Engineering Design Problems ◽  
Resistive Networks ◽  
Better Than

This paper discusses a new topological optimization technique to solve graph based engineering design problems by decoupling parameters and topology changes. Using this approach optimal solutions are synthesized in the form of graph topologies for engineering problems. Currently we have successfully applied it to routing problems, resistive networks, neural networks, and sheet metal. This final problem has proven the most challenging but the results are not only novel and manufacturable but also satisfy multiple objective functions such as material cost and manufacturability. This paper presents Topological and Parametric Tune and Prune (TP2) as the first topology optimization method that has been developed specifically for domains representable by a graph grammar schema. The method is stochastic and incorporates distinct phases for modifying the topologies and modifying parameters stored within topologies. Thus far, with the problems that been tested, (TP2) had proven better than genetic algorithm in terms of the quality of solutions and time taken to acquire them.

scholarly journals The Potention of Nipah Fiber (Nypa fruticans Wurmb.) in The Production of Nata Fruticans Using Soybean Sprouts as a Source of Nitrogen

Jurnal Biota ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 45-50
Author(s):  
Fitratul Aini ◽  
Hasnaul Maritsa ◽  
Hesti Riany
Keyword(s):  
Research Method ◽  
Food Source ◽  
Raw Material ◽  
Average Moisture Content ◽  
Mangrove Plant ◽  
Soybean Sprouts ◽  
Nypa Fruticans ◽  
Fruit Skin ◽  
Better Than

Nypa is a mangrove plant that acts as a food source, such as nata. Research has shown that nipah plant waste, such as frond fibers and nipah fruit skin fibers, can be used as a raw material in making nata fruticans. The purpose of this study was to determine the potential of nipah fiber (Nypa fruticans Wurmb.) in nata production using soybean sprouts as a nitrogen source. The samples of nipah fiber (Nypa fruticans) used were leaves (DN), midrib (PN) and fruit skin (KB), taken in the Kuala Tungkal area, West Tanjung Jabung Regency, Jambi Province. This research method includes making the mother solution, making nata starter, and producing nata sheet by using soybean as a source of nitrogen with a concentration of 5%, 10% and 15% and ZA as a control. The results of this study indicate that the best volume and thickness of nata fruticans can be seen from the midrib substrate with a concentration of 10% soybean sprouts. The yields produced for all treatments were still lower compared to controls. Meanwhile, the water content of all treatments was better than the control. The best quality of Nata Fruticans based on thickness, yield and average moisture content was generally obtained from the substrate from the leaf midrib fibers with a concentration of 10% soybean sprouts

scholarly journals Vegetable milks and their fermented derivative products

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Neus Bernat ◽  
Maite Cháfer ◽  
Amparo Chiralt ◽  
Chelo González-Martínez
Keyword(s):  
New Technologies ◽  
Physical Stability ◽  
Raw Material ◽  
Optimal Processing ◽  
Main Challenge ◽  
Feasible Solutions ◽  
Nutritional Benefits ◽  
The Cost ◽  
Derivative Products

The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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