Capability measurement of non-standard parameters of manufacturing processes

Capability measurement of manufacturing processes creates basic attributes for the production of conformity products, those that meet the necessary conditions in terms of tolerance limits for all important parameters. They are also important in the supplier-customer relationships context as one of the important easily predictable but highly effective indicators of the quality production of delivered products. In many manufacturing companies, the capability measurement is performed by using capability indicators, where the method of calculation is based on the assumption of normality of the distribution of the measured product parameter, as well as the assumption of constant median value but also variability during the monitored period. However, in practice we often are able to see such parameters of manufacturing products or processes, which do not meet the expectations required in the classical method of capability indexes calculation. The problems are usually in a different than normal models of the distribution of a random variable representing a specific parameter of a product or process, as well as in the excessive variability of median values during the time in these so-called non-standard parameters. There will be presented on the particular manufacturing product, how certain non-conformities occur during the capability indexes measurement indices in the classical way for selected non-standard parameters. The paper describes how it is possible to modify the common method of calculating the mentioned capability indexes in a simple way so that they are applicable in specific production conditions.

‪Impulse wave generation: a comparison of landslides of block and granular masses by coupled Lagrangian tracking using VOF over a set mesh

This paper presents the numerical results of impulsive waves generated by landslides of solid block, granular materials and heavy block sinking. An impulse product parameter P is developed and a wide range of effective parameters are studied. The volume-of-fluid (VOF) and overset mesh methods have been used to study landslide-generated tsunamis. Also, a Lagrangian tracking approach coupled with the VOF to simulate the granular movement. The effect of the water reservoir depth, the landslide height, the landslide density and the geometrical parameters on the wave height (elevation) has been investigated using the open-source OpenFOAM software. The results have been presented for dimensionless distances and the normalized geometry of the landslide in the range 5–7, 1–2, respectively. These numbers have been normalized the height of the landslide (a). According to the results of simulations, the tsunami formation process is divided into three stages, which were analyzed in detail by considering the interactions between the solid and the water reservoir. The Scott Russell wave has the highest impulse product parameter among the impulse wave mechanisms which is 58.6% of the total impulse production. In addition, the duration of the wave propagation has been computed based on the wave height.

Detection of Airborne Biological Particles in Indoor Air Using a Real-Time Advanced Morphological Parameter UV-LIF Spectrometer and Gradient Boosting Ensemble Decision Tree Classifiers

We present results from a study evaluating the utility of supervised machine learning to classify single particle ultraviolet laser-induced fluorescence (UV-LIF) signatures to investigate airborne primary biological aerosol particle (PBAP) concentrations in a busy, multifunctional building using a Multiparameter Bioaerosol Spectrometer. First we introduce and demonstrate a gradient boosting ensemble decision tree algorithm’s ability to accurately classify laboratory generated PBAP samples into broad taxonomic classes with a high level of accuracy. We then develop a framework to appraise the classification accuracy and performance using the Hellinger distance metric to compare product parameter probability density function similarity; this framework showed that key training classes were sufficiently different in terms of particle fluorescence and morphology to facilitate classification. We also demonstrate the utility of including advanced morphological parameters to minimise inter-class conflation and improve classification confidence, where relying on the fluorescent spectra alone would likely result in misattribution. Finally, we apply these methods to ambient data collected within a large multi-functional building where ambient bacterial- and fungal-like classes were identified to display trends corresponding to human activity; fungal-like classes displayed a consistent diurnal trend with a maximum at midday and hourly peaks correlating to movements within the building; bacteria-like aerosol displayed complex, episodic events during opening hours. All PBAP classes fell to low baseline concentrations when the building was unoccupied overnight and at weekends.

Encapsulation of candlenut oil by freeze-drying method

Candlenut oil is a potential source of omega fatty acids that can be used as a food supplement or nutrient for food fortification. It contains high amount of omega fatty acids and also available in high quantity, especially in Indonesia. However, due to its off-odor and its thermalsensitivity which makes candlenut oil prone to oxidation, the application into food products still needs more improvement. Encapsulation is one of the techniques that is used to protect the candlenut oil from oxidation. This research aimed to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze-drying method. Factors such as encapsulating agent (whey protein isolate, sodium caseinate, β-cyclodextrin, gum Arabic) and ratios of encapsulating agent to oil (3:2, 1:1 and 2:3) were investigated to find out the most appropriate microcapsule and conditions to ensure there will be no change of the candlenut oil characteristics. Moisture content, microencapsulation efficiency (ME), and peroxide value (PV) were analyzed as the product parameter. The highest encapsulation efficiency was obtained by using sodium caseinate (43.22 ± 0.9 %) with the ratio of encapsulating agent-oil was 3:2. The second stage of candlenut oil encapsulation was carried out to improve the efficiency of microcapsule, and the result showed that the efficiency of encapsulated oil with sodium caseinate as encapsulating agent was increased to 64.86%.

Identification of Functional Bioprocess Model for Recombinant E. Coli Cultivation Process

The purpose of this study is to introduce an improved Luedeking–Piret model that represents a structurally simple biomass concentration approach. The developed routine provides acceptable accuracy when fitting experimental data that incorporate the target protein concentration of Escherichia coli culture BL21 (DE3) pET28a in fed-batch processes. This paper presents system identification, biomass, and product parameter fitting routines, starting from their roots of origin to the entropy-related development, characterized by robustness and simplicity. A single tuning coefficient allows for the selection of an optimization criterion that serves equally well for higher and lower biomass concentrations. The idea of the paper is to demonstrate that the use of fundamental knowledge can make the general model more common for technological use compared to a sophisticated artificial neural network. Experimental validation of the proposed model involved data analysis of six cultivation experiments compared to 19 experiments used for model fitting and parameter estimation.

Ampas Tahu Fermentasi Sebagai Bahan Pakan Ayam Pedaging

Research about the use of tofu by product as feeds in broiler have been done used 60 broiler, Arbor Acres strain 1 week age which 120,08 ± 15,58 g of body weight. Tofu by product as one of component in feeds, fermented by yeast contain <em>Rhyzopus Oligosporus </em>and <em>R. Oryzae.</em> Feeds compiled with isoprotein and iso energy. In first period, protein content in feeds are 22% and 2.900 kkal/kg of metabolic energy, while in last period protein content are 20% and 3.000 kkal/kg of metabolic energy. Treatment in this research defined as the level of fermented tofu by product in feeds. The treatment are T0, T1, T2 and T3 that containing 0%, 10%, 15% and 20% of fermented tofu by product. Parameter observed are feeds consumption, daily gain, feed coversion ratio, final weight and carcas percentage. Result from this research showed that feed consumption, daily gain, final weight and carcas percentage are increase significantly in line with the increasing of fermented tofu by product level, but carcas percentage was not significant. Meanwhile feed convertion significantly better in feeds contain fermented tofu by product. Conclusion taken from this research are fermented tofu by product increasing feeds quality and promoting growth of broiler.

Kualitas Ikan Malalugis (Decapterus kurroides) Presto pada Beberapa Hari Penyimpanan

Telah dilakukan penelitian untuk mengetahui kualitas dari pengolahan ikan malalugis presto dengan perlakuan pemberian bumbu maupun tanpa bumbu selama beberapa hari penyimpanan pada suhu 5oC. Ikan malalugis (Decapterus kurroides) adalah salah satu sumber daya perikanan yang memiliki nilai ekonomis tinggi karena dagingnya memiliki cita rasa yang baik dan banyak digemari oleh masyarakat. Presto merupakan suatu teknik olahan yang dapat menghasilkan produk berduri lunak. Parameter uji yang dilakukan untuk menganalisis kualitas ikan malalugis presto adalah kadar protein, kadar air, kadar malondialdehid (MDA), dan Total Plate Count (TPC). Hasil penelitian ikan malalugis presto pada perlakuan pemberian bumbu maupun tanpa bumbu, menunjukan kadar protein mengalami peningkatan setelah proses presto. Kadar air dan TPC untuk ikan yang dibumbui dan tanpa bumbu, belum melebihi standar mutu. Kadar MDA pada pelakuan dibumbui atau tanpa bumbu menunjukkan hasil yang melebihi standar mutu.Research have been done to know the quality from processing of malalugis fish presto with and without seasoning during for several days of depository at 5oC. Malalugis fish (Decapterus kurroides) is one of fishery resources which have high economy value because the meat had a good taste and many of the people loved that. Presto is a processing technique which to produce a soft-bone product. Parameter of test to analyze the quality of malalugis fish presto was content of protein, water, malondialdehyde (MDA) and Total Plate Count (TPC). Research result for malalugis fish presto with or without seasoning, showed decreasing of protein content after presto process. Water content and TPC for fish with and without seasoning on cold temperature (5oC) have not exceed of quality standard. MDA content of seasoning and without seasoning showed the result which have exceed of quality standard.

The Analysis Technology of Parameters Change Impact Based on the Product Interface Coupling Network Model

In the current stage of product development process, it is lack of the technology of parameters association modeling, in order to achieve the product parameter configuration modeling, building the interface association constraints network model based on the process of top-down product decomposition,. The technology proposed in this paper studied reasonable constraints organization and expression method, it includes parameter extraction, data structure based on “Interface- Characteristic parameters- Coupling constraints and product coupling modeling analysis. The technology provides support for the detailed design of product.