The paper presents a method of using single neuron adaptive PID control for adjusting system or servo system to implement timber drying process control, which combines the thought of parameter adaptive PID control and...The paper presents a method of using single neuron adaptive PID control for adjusting system or servo system to implement timber drying process control, which combines the thought of parameter adaptive PID control and the character of neural network on exactly describing nonlinear and uncertainty dynamic process organically. The method implements functions of adaptive and self-learning by adjusting weighting parameters. Adaptive neural network can make some output trail given hoping value to decouple in static state. The simulation result indicates the validity, veracity and robustness of the method used in the timber drying process展开更多
It is well-known that the IMC-PID controller tuning gives fast and improved set point response but slow disturbance rejection. A modification has been proposed in IMC-PID tuning rule for the improved disturbance rejec...It is well-known that the IMC-PID controller tuning gives fast and improved set point response but slow disturbance rejection. A modification has been proposed in IMC-PID tuning rule for the improved disturbance rejection. For the modified IMC-PID tuning rule, a method has been developed to obtain the IMC-PID setting in closed-loop mode without acquiring detailed information of the process. The proposed method is based on the closed-loop step set point experiment using a proportional only controller with gain K_(c0). It is the direct approach to find the PID controller setting similar to classical Ziegler-Nichols closed-loop method. Based on simulations of a wide range of first-order with delay processes, a simple correlation has been derived to obtain the modified IMC-PID controller settings from closed-loop experiment. In this method, controller gain is a function of the overshoot obtained in the closed loop set point experiment. The integral and derivative time is mainly a function of the time to reach the first peak(overshoot). Simulation has been conducted for the broad class of processes and the controllers were tuned to have the same degree of robustness by measuring the maximum sensitivity, Ms, in order to obtain a reasonable comparison. The PID controller settings obtained in the proposed tuning method show better performance and robustness with other two-step tuning methods for the broad class of processes. It has also been applied to temperature control loop in distillation column model. The result has been compared to the open loop tuning method where it gives robust and fast response.展开更多
Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of differen...Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of different concentrations of cooking salt and cane sugar on physico-chemical and organoleptic quality of Madurese spicy dried beef. Randomized Block Design with two factors namely concentration of cooking salt （1%, 2% and 3% w/w） and cane sugar （3%, 6% and 9% w/w）, and three replications were used in this study. The increasing amount of either cooking salt and cane sugar incorporated during preparation affected the samples salt, total sugar and moisture contents as well as it＇s aw value and texture of end products. From the organoleptic properties it was found that these treatments only affected the taste of spicy dried beef. Best sample was obtained from incorporating 3% cooking salt and 6% cane sugar with moisture content： 7.11%, aw： 0.354, salt content： 8.17%, total sugar content： 16.91%, texture： 0.0107 kiloNewton and panelists scores tbr texture 5.03; taste 4.53 and colour 5.31. Amino acids profile analysis of best sample showed that the most dominant amino acid was Glutamic acid （7.34%） followed by Aspartic acid （4.15%）, Lysine （3.30%） and Leucine （3.22%）. It can be concluded that to get the best spicy dried beef, the amount of 3% cooking salt and 6% cane sugar should be incorporated during preparation.展开更多
基金the Key Technologies R&D Program of Harbin (0111211102).
文摘The paper presents a method of using single neuron adaptive PID control for adjusting system or servo system to implement timber drying process control, which combines the thought of parameter adaptive PID control and the character of neural network on exactly describing nonlinear and uncertainty dynamic process organically. The method implements functions of adaptive and self-learning by adjusting weighting parameters. Adaptive neural network can make some output trail given hoping value to decouple in static state. The simulation result indicates the validity, veracity and robustness of the method used in the timber drying process
基金the support provided by King Abdulaziz City for Science and Technology (KACST) through the Science & Technology Unit at King Fahd University of PetroleumMinerals (KFUPM) for funding this work through project number 11-ENE1643-04 as part of the Notional Science Technology and Innovation Plan
文摘It is well-known that the IMC-PID controller tuning gives fast and improved set point response but slow disturbance rejection. A modification has been proposed in IMC-PID tuning rule for the improved disturbance rejection. For the modified IMC-PID tuning rule, a method has been developed to obtain the IMC-PID setting in closed-loop mode without acquiring detailed information of the process. The proposed method is based on the closed-loop step set point experiment using a proportional only controller with gain K_(c0). It is the direct approach to find the PID controller setting similar to classical Ziegler-Nichols closed-loop method. Based on simulations of a wide range of first-order with delay processes, a simple correlation has been derived to obtain the modified IMC-PID controller settings from closed-loop experiment. In this method, controller gain is a function of the overshoot obtained in the closed loop set point experiment. The integral and derivative time is mainly a function of the time to reach the first peak(overshoot). Simulation has been conducted for the broad class of processes and the controllers were tuned to have the same degree of robustness by measuring the maximum sensitivity, Ms, in order to obtain a reasonable comparison. The PID controller settings obtained in the proposed tuning method show better performance and robustness with other two-step tuning methods for the broad class of processes. It has also been applied to temperature control loop in distillation column model. The result has been compared to the open loop tuning method where it gives robust and fast response.
文摘Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of different concentrations of cooking salt and cane sugar on physico-chemical and organoleptic quality of Madurese spicy dried beef. Randomized Block Design with two factors namely concentration of cooking salt （1%, 2% and 3% w/w） and cane sugar （3%, 6% and 9% w/w）, and three replications were used in this study. The increasing amount of either cooking salt and cane sugar incorporated during preparation affected the samples salt, total sugar and moisture contents as well as it＇s aw value and texture of end products. From the organoleptic properties it was found that these treatments only affected the taste of spicy dried beef. Best sample was obtained from incorporating 3% cooking salt and 6% cane sugar with moisture content： 7.11%, aw： 0.354, salt content： 8.17%, total sugar content： 16.91%, texture： 0.0107 kiloNewton and panelists scores tbr texture 5.03; taste 4.53 and colour 5.31. Amino acids profile analysis of best sample showed that the most dominant amino acid was Glutamic acid （7.34%） followed by Aspartic acid （4.15%）, Lysine （3.30%） and Leucine （3.22%）. It can be concluded that to get the best spicy dried beef, the amount of 3% cooking salt and 6% cane sugar should be incorporated during preparation.
