The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Larry L Borchert - One of the best experts on this subject based on the ideXlab platform.
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effect of turkey meat phosphate sodium lactate carrageenan and konjac on residual nitrite in cured meats
Journal of Food Science, 2002Co-Authors: Birol Kilic, Robert G. Cassens, Larry L BorchertAbstract:ABSTRACT: Wieners were chosen as the model system. They were made with mechanically separated turkey meat (MST) and retained more residual nitrite than other such sausages (p < 0.01). Use of sodium tripolyphosphate resulted in a slightly higher residual nitrite in the finished product (p < 0.05). Wieners containing both MST and sodium tripolyphosphate, or either MST or sodium tripolyphosphate showed higher pH values than the control group. A relationship between product pH and residual nitrite level was observed. Wieners retained more residual nitrite at higher pH. Addition of sodium lactate, carrageenan, and konjac to the Wiener formulation did not influence the residual nitrite level in the finished product.
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influence of turkey meat on residual nitrite in cured meat products
Journal of Food Protection, 2001Co-Authors: Birol Kilic, Robert G. Cassens, Larry L BorchertAbstract:A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical Wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L * a * b * ) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P < 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P < 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in Wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial Wieners had a higher pH if poultry meat was included in the formulation.
Birol Kilic - One of the best experts on this subject based on the ideXlab platform.
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effect of turkey meat phosphate sodium lactate carrageenan and konjac on residual nitrite in cured meats
Journal of Food Science, 2002Co-Authors: Birol Kilic, Robert G. Cassens, Larry L BorchertAbstract:ABSTRACT: Wieners were chosen as the model system. They were made with mechanically separated turkey meat (MST) and retained more residual nitrite than other such sausages (p < 0.01). Use of sodium tripolyphosphate resulted in a slightly higher residual nitrite in the finished product (p < 0.05). Wieners containing both MST and sodium tripolyphosphate, or either MST or sodium tripolyphosphate showed higher pH values than the control group. A relationship between product pH and residual nitrite level was observed. Wieners retained more residual nitrite at higher pH. Addition of sodium lactate, carrageenan, and konjac to the Wiener formulation did not influence the residual nitrite level in the finished product.
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influence of turkey meat on residual nitrite in cured meat products
Journal of Food Protection, 2001Co-Authors: Birol Kilic, Robert G. Cassens, Larry L BorchertAbstract:A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical Wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L * a * b * ) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P < 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P < 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in Wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial Wieners had a higher pH if poultry meat was included in the formulation.
Zili Deng - One of the best experts on this subject based on the ideXlab platform.
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self tuning weighted measurement fusion Wiener filter for autoregressive moving average signals with coloured noise and its convergence analysis
Iet Control Theory and Applications, 2012Co-Authors: J Liu, Zili DengAbstract:For the multisensor single-channel autoregressive moving average (ARMA) signal with common coloured measurement noise, applying the modern time-series analysis method, based on the ARMA innovation model, the optimal weighted measurement fusion Wiener filter is presented. When the model parameters of coloured measurement noise and partial noise variances are unknown, by applying the recursive instrumental variable, the correlation method and the Gevers–Wouters iterative algorithm with dead band, their local estimates are obtained, then the fused estimates are obtained by taking the average of all corresponding local estimates. Substituting these fused estimates into the optimal weighted measurement fusion Wiener filter, a self-tuning weighted measurement fusion Wiener filter is obtained. By applying the dynamic error system analysis method, it is rigorously proved that the self-tuning weighted measurement fusion Wiener filter converges to the corresponding optimal weighted measurement fusion Wiener filter in a realisation, so that it has asymptotically global optimality. A simulation example shows its effectiveness.
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the self tuning distributed information fusion Wiener filter for the arma signals
World Congress on Intelligent Control and Automation, 2010Co-Authors: Zili DengAbstract:For the single channel autoregressive moving average (ARMA) signals with multisensor, and with unknown model parameters and noise variances, the fused estimators of model parameters and noise variances can be obtained by the recursive instrumental variable (RIV) algorithm, the correlation method and the Gevers-Wouters algorithm with dead band. They have the consistency. The optimal distributed fusion Wiener signal filter is obtained by weighting the local optimal Wiener filters. Substituting the fused estimators into optimal distributed fusion Wiener filter, a self-tuning distributed fusion Wiener filter is presented. Using the dynamic error system analysis (DESA) method, it is rigorously proved that the self-tuning distributed fusion Wiener filter converges to the optimal distributed fusion Wiener filter, so that it has asymptotic optimality. Its accuracy is higher that of each local self-tuning Wiener filter. A simulation example shows it effectiveness.
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optimal and self tuning weighted measurement fusion Wiener filter for the multisensor multichannel arma signals
Signal Processing, 2009Co-Authors: Zili DengAbstract:For the multisensor multichannel autoregressive moving average (ARMA) signals with white measurement noises, using the modern time series analysis method, based on the ARMA innovation models, white noise estimators, and measurement predictors, an optimal weighted measurement fusion Wiener filter is presented by the weighted least squares (WLS) method. It can handle the fused filtering, smoothing and prediction problems in a unified framework. When the noise variances and model parameters are unknown, based on the on-line identification of the local and fused ARMA innovation models, a self-tuning weighted measurement fusion Wiener filter is presented. By the dynamic error system analysis (DESA) method, it is rigorously proved that the self-tuning fuser converges to the optimal fuser in a realization, so that it has the asymptotic optimality. Compared with the globally optimal centralized fusion time-varying Kalman filter, the proposed optimal and self-tuning Wiener fusers have the asymptotic global optimality, whose accuracies are higher than these of the optimal and self-tuning distributed Wiener fusers and local Wiener filters, respectively. A simulation example shows their effectiveness.
Robert G. Cassens - One of the best experts on this subject based on the ideXlab platform.
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effect of turkey meat phosphate sodium lactate carrageenan and konjac on residual nitrite in cured meats
Journal of Food Science, 2002Co-Authors: Birol Kilic, Robert G. Cassens, Larry L BorchertAbstract:ABSTRACT: Wieners were chosen as the model system. They were made with mechanically separated turkey meat (MST) and retained more residual nitrite than other such sausages (p < 0.01). Use of sodium tripolyphosphate resulted in a slightly higher residual nitrite in the finished product (p < 0.05). Wieners containing both MST and sodium tripolyphosphate, or either MST or sodium tripolyphosphate showed higher pH values than the control group. A relationship between product pH and residual nitrite level was observed. Wieners retained more residual nitrite at higher pH. Addition of sodium lactate, carrageenan, and konjac to the Wiener formulation did not influence the residual nitrite level in the finished product.
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influence of turkey meat on residual nitrite in cured meat products
Journal of Food Protection, 2001Co-Authors: Birol Kilic, Robert G. Cassens, Larry L BorchertAbstract:A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical Wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L * a * b * ) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P < 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P < 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in Wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial Wieners had a higher pH if poultry meat was included in the formulation.
Yaguo Lei - One of the best experts on this subject based on the ideXlab platform.
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degradation data analysis and remaining useful life estimation a review on Wiener process based methods
European Journal of Operational Research, 2018Co-Authors: Zhengxin Zhang, Yaguo LeiAbstract:Abstract Degradation-based modeling methods have been recognized as an essential and effective approach for lifetime and remaining useful life (RUL) estimations for various health management activities that can be scheduled to ensure reliable, safe, and economical operation of deteriorating systems. As one of the most popular stochastic modeling methods, the previous several decades have witnessed remarkable developments and extensive applications of Wiener-process-based methods. However, there is no systematic review particularly focused on this topic. Therefore, this paper reviews recent modeling developments of the Wiener-process-based methods for degradation data analysis and RUL estimation, as well as their applications in the field of prognostics and health management (PHM). After a brief introduction of conventional Wiener-process-based degradation models, we pay particular attention to variants of the Wiener process by considering nonlinearity, multi-source variability, covariates, and multivariate involved in the degradation processes. In addition, we discuss the applications of the Wiener-process-based models for degradation test design and optimal decision-making activities such as inspection, condition-based maintenance (CBM), and replacement. Finally, we highlight several future challenges deserving further studies.
