The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Zikui Bai - One of the best experts on this subject based on the ideXlab platform.
-
sensory analysis of chinese vinegars using an electronic nose
Sensors and Actuators B-chemical, 2008Co-Authors: Qinyi Zhang, Shunping Zhang, Changsheng Xie, Chaoqun Fan, Zikui BaiAbstract:The aim of this paper was to establish a gas-sensing fingerprint database of Chinese vinegars and identify them individually for their quality control. Seventeen commercial Chinese vinegars were analyzed by an electronic nose containing nine doped nano-ZnO thick film gas sensors. The type, raw materials, total acidity, fermentation method and Production Area of the vinegars were selected as the sensory attributes to establish the fingerprints. Back-propagation artificial neural networks (BP-ANNs) incorporating with K nearest neighbors (KNN) were used to perform the identification. The identification accuracy of the vinegars was 89.7%. It is proved that using the attributes to establish the vinegar gas-sensing fingerprints is flexible and robust and the electronic nose technology is more promising for Chinese vinegars quality control.
-
Characterization of Chinese vinegars by electronic nose
Sensors and Actuators B-chemical, 2006Co-Authors: Qinyi Zhang, Shunping Zhang, Changsheng Xie, Dawen Zeng, Chaoqun Fan, Zikui BaiAbstract:Abstract In this paper, 17 commercial Chinese vinegars, acetic acid and 5% diluted acetic acid were analyzed by an electronic nose containing nine nano ZnO thick film gas sensors, which are doped by 5 wt.% and 10 wt.% TiO2, 5 and 10 wt.% MnO2, 1 wt.% V2O5, 5 wt.% Bi2O3, 0.6 and 2.4 wt.% Ag, and 5 wt.% W, respectively. Principal component analysis (PCA) and cluster analysis (CA) were employed to investigate the presence of classes inside the sample population. It was shown that characterizing the Chinese vinegars by the electronic nose was highly related to their type, raw materials, total acidity, fermentation method and Production Area and all these influencing factors were not independent. The CA results indicated that the type and fermentation method were more effective than the other influencing factors when the vinegars were analyzed by the electronic nose. Finally, the data colleted by the electronic nose were applied to the learning vector quantization (LVQ) neural network performing the role of recognition and classification of the vinegars. The accuracy in terms of predicting tested vinegar measurements was 72.1%, 76.5%, 77.9%, 94.1% and 82.4% according to their type, raw materials, total acidity, fermentation method and Production Area, respectively. This work was the first step to establish a gas-sensing fingerprint database of Chinese vinegars and develop a commercial electronic nose on the Chinese vinegars quality control.
George W Boehlert - One of the best experts on this subject based on the ideXlab platform.
-
climate variability and marine survival of coho salmon oncorhynchus kisutch in the oregon Production Area
Fisheries Oceanography, 2002Co-Authors: Anthony J Koslow, Alistair J Hobday, George W BoehlertAbstract:Time series of adult recruitment for natural runs of coho salmon from the Oregon coastal region (1970‐ 94) and marine survival of hatchery-reared coho salmon from California to Washington (1960‐94) are significantly correlated with a suite of meteorological and oceanographic variables related to the biological productivity of the local coastal region. These variables include strong upwelling, cool sea surface temperature (SST), strong wind mixing, a deep and weakly stratified mixed layer, and low coastal sea level, indicating strong transport of the California Current. Principal component analysis indicates that these variables work in concert to define the dominant modes of physical variability, which appear to regulate nutrient availability and biological productivity. Multiple regression analysis suggests that coho marine survival is significantly and independently related to the dominant modes acting over this region in the periods when the coho first enter the ocean and during the overwintering/spring period prior to their spawning migration. Linear relationships provided good fits to the data and were robust, capable of predicting randomly removed portions of the data set.
Benavides Quiroz Esneyder - One of the best experts on this subject based on the ideXlab platform.
-
Propuesta de mejora en el área de producción para reducir los costos operativos de la empresa Halcón S.A
Universidad Privada del Norte, 2020Co-Authors: Benavides Quiroz EsneyderAbstract:RESUMEN La presente investigación tiene como propósito, el estudio, formulación y mediante herramientas y métodos de ingeniería industrial logra como resultado la reducción de los costos operativos de la empresa HALCON S.A. en el área de producción. La empresa mencionada tiene como actividad la metalmecánica, específicamente la fabricación de carrocerías portantes y autoportantes para el transporte de mercancías. Para el logro del objetivo de la investigación se realizaron reuniones con el gerente y con los jefes del área de producción para una correcta identificación de las posibles causas raices que generaban el aumento de los costos operativos en el área de producción. Se planteo mejora con uso de herramientas y métodos de ingeniería industrial para cada problema identificado y luego cuantificando las perdidas que generaba cada uno de ellos, y mediante indicadores cuantificar la mejora de la propuesta.ABSTACT The purpose of this research is to study, formulate and, through industrial engineering tools and methods, it achieves the reduction of operating costs of the company HALCON S.A. in the Production Area. The aforementioned company is involved in metalworking, specifically the manufacture of load-bearing and self-supporting bodies for the transport of goods. To achieve the objective of the investigation, meetings were held with the manager and the heads of the Production Area for a correct identification of the possible root causes that generated the increase in operating costs in the Production Area. Improvement was proposed with the use of industrial engineering tools and methods for each identified problem and then quantifying the losses generated by each of them, and quantifying the improvement of the proposal through indicators
Ortiz Rojas, Ana María - One of the best experts on this subject based on the ideXlab platform.
-
Propuesta de mejora en el área de producción para incrementar la rentabilidad en una empresa dedicada a la fabricación de calzados – Trujillo
Universidad Privada del Norte, 2020Co-Authors: Ortiz Rojas, Ana MaríaAbstract:RESUMEN En el presente trabajo tiene como objetivo incrementar la rentabilidad en una empresa dedicada a la fabricación de calzados a través de propuestas de mejora en el área de producción. Se realizó el diagnóstico del estado actual del área de producción identificando los siguientes problemas: La ausencia de estandarización del proceso de producción origino que no se llegue a cumplir con la producción esperada ocasionando una pérdida de S/ 130,880. La inadecuada distribución de planta originó tiempo de traslado innecesario por par de zapato de 3.7 minutos lo que representa el 3.5% del tiempo de fabricación de un par de zapato. La ausencia de orden y limpieza en el almacén originó que algunos materiales se deterioren generando una pérdida S/ 3,388. La mala gestión de inventarios generó paradas de producción por falta de stock ocasionando que se tenga que realizar compras de emergencia. La ausencia de un plan de capacitación generó una pérdida anual de S/ 73,022. Se desarrolló las propuestas de mejora en el área de producción para dar solución a las causas raíces identificadas las cuales fueron: Estudio de tiempos, distribución de planta, 5S, kardex, EOQ y un cronograma de capacitación. Se realizó la evaluación económica de la propuesta de mejora en el área de producción de la empresa de Calzados en un periodo de 1 año, dando como resultado que el proyecto es RENTABLE, ya que se obtuvo un VAN de S/70,592, TIR de 22.6%, B/C de 1.6 y un PRI de 4.3 meses. PALABRAS CLAVES: Producción, capacitación, merma, estándar.ABSTRACT In the present work, the objective is to increase the profitability in a company dedicated to the manufacture of footwear through proposals for improvement in the Production Area. The diagnosis of the current state of the Production Area was made, identifying the following problems: The lack of standardization of the Production process meant that it did not reach the expected Production, causing a loss of S / 130,880. The lack of an adequate plant distribution resulted in unnecessary transfer time per pair of shoes of 3.7 minutes, which represents 3.5% of the manufacturing time of a pair of shoes. The lack of order and cleanliness in the warehouse caused some materials to deteriorate, generating a loss of S / 3,388. The lack of inventory control generated Production stops due to lack of stock, causing emergency purchases to be made. The lack of training generated an annual loss of S / 73,022. The improvement proposals in the Production Area were developed to solve the root causes identified which were: Study of times, distribution of plant, 5S, kardex, EOQ and a training schedule. The economic evaluation of the improvement proposal in the Production Area of the company of footwear in a period of 1 year, giving as a result that the project is PROFITABLE, since a VAN of S / 70,592, TIR of 22.6%, B / C of 1.6 and a PRI of 4.3 months was obtained. KEYWORDS: Production, training, waste, standard
Qinyi Zhang - One of the best experts on this subject based on the ideXlab platform.
-
sensory analysis of chinese vinegars using an electronic nose
Sensors and Actuators B-chemical, 2008Co-Authors: Qinyi Zhang, Shunping Zhang, Changsheng Xie, Chaoqun Fan, Zikui BaiAbstract:The aim of this paper was to establish a gas-sensing fingerprint database of Chinese vinegars and identify them individually for their quality control. Seventeen commercial Chinese vinegars were analyzed by an electronic nose containing nine doped nano-ZnO thick film gas sensors. The type, raw materials, total acidity, fermentation method and Production Area of the vinegars were selected as the sensory attributes to establish the fingerprints. Back-propagation artificial neural networks (BP-ANNs) incorporating with K nearest neighbors (KNN) were used to perform the identification. The identification accuracy of the vinegars was 89.7%. It is proved that using the attributes to establish the vinegar gas-sensing fingerprints is flexible and robust and the electronic nose technology is more promising for Chinese vinegars quality control.
-
Characterization of Chinese vinegars by electronic nose
Sensors and Actuators B-chemical, 2006Co-Authors: Qinyi Zhang, Shunping Zhang, Changsheng Xie, Dawen Zeng, Chaoqun Fan, Zikui BaiAbstract:Abstract In this paper, 17 commercial Chinese vinegars, acetic acid and 5% diluted acetic acid were analyzed by an electronic nose containing nine nano ZnO thick film gas sensors, which are doped by 5 wt.% and 10 wt.% TiO2, 5 and 10 wt.% MnO2, 1 wt.% V2O5, 5 wt.% Bi2O3, 0.6 and 2.4 wt.% Ag, and 5 wt.% W, respectively. Principal component analysis (PCA) and cluster analysis (CA) were employed to investigate the presence of classes inside the sample population. It was shown that characterizing the Chinese vinegars by the electronic nose was highly related to their type, raw materials, total acidity, fermentation method and Production Area and all these influencing factors were not independent. The CA results indicated that the type and fermentation method were more effective than the other influencing factors when the vinegars were analyzed by the electronic nose. Finally, the data colleted by the electronic nose were applied to the learning vector quantization (LVQ) neural network performing the role of recognition and classification of the vinegars. The accuracy in terms of predicting tested vinegar measurements was 72.1%, 76.5%, 77.9%, 94.1% and 82.4% according to their type, raw materials, total acidity, fermentation method and Production Area, respectively. This work was the first step to establish a gas-sensing fingerprint database of Chinese vinegars and develop a commercial electronic nose on the Chinese vinegars quality control.
