Kontextbasiertes System zur Vermeidung von Kollisionen zwischen Autos und Fußgängern

Laut dem Statistischen Bundesamts ist die Zahl der im Straßenverkehr getöteten Personen zwar rückläufig, jedoch wurden in 2010 in Deutschland noch immer 3648 Personen bei Unfällen im Straßenverkehr getötet, 476 davon waren Fußgänger. In den letzten Dekaden lag der Schwerpunkt der Forschungsarbeiten zur Reduzierung der Verkehrstoten besonders im Bereich des Insassenschutzes. Erst in den letzten Jahren rückte die Thematik des Fußgängerschutzes mehr in den Fokus des öffentlichen Interesses und der Automobilhersteller. Forschungsarbeiten beschäftigen sich mit unterschiedlichen Ansätzen die Folgen einer Kollision zwischen einem Auto und einem Fußgänger zu reduzieren. Hierzu zählen z.B. weiche Aufprallzonen im Frontbereich eines Autos, aufstellende Motorhaube oder auch Fußgängerairbags im Bereich der Frontscheibe. Da passive Ansätze aber nur die Folgen eines Aufpralls am Fahrzeug, nicht aber die Folgen eines Sekundäraufpralls auf dem Boden verringern können, werden parallel Ansätze zur aktiven Kollisionsvermeidung untersucht. Die bisher verfolgten, ebenso wertvollen Ansätze, zeigen jedoch jeweils Schwachpunkte in Ihrer Lösung. So ist der Einsatz der bisherigen bordautonomen Ansätze auf Grund der Anforderungen der verschiedenen Systeme, wie der Notwendigkeit einer direkten, ungestörten Sichtverbindung zwischen Auto und Fußgänger, leider nur eingeschränkt möglich. Kooperative Systeme, die ein zusätzliches, vom Fußgänger mitzuführendes Sende-Empfänger Gerät zur Ermittlung der Fußgängerposition benötigen sind hingegen mit zusätzlichem Aufwand für den Fußgänger verbunden. Auch fehlen den bisher verfolgten Ansätzen Informationen über den Fußgänger, wodurch es schwierig ist, wenn nicht gar manchmal unmöglich, eine Situation korrekt bewerten zu können. Auch sehen diese Systeme keine Warnung des Fußgängers vor. In dieser Arbeit wird ein Verfahren zum Fußgängerschutz betrachtet, welches per Funk ausgetauschte Informationen zur Risikobewertung eines Szenarios nutzt. Hierbei werden neben den vom Auto bekannten Informationen und Parameter, die vom Smartphone des Fußgängers zur Verfügung gestellten Kontextinformationen verwendet. Es werden zum einen die Parameter, Bedingungen und Anforderungen analysiert und die Architektur des Systems betrachtet. Ferner wird das Ergbnis einer Untersuchung zur generellen Umsetzbarkeit mit bereits heute in Smartphone verfügbaren Funktechnolgien vorgestellt. Final werden die bereits vielversprechenden Ergebnisse eines ersten Experiments zur Nutzbarkeit von Sensorinformationen des Smartphones im Bereich der Kollisionsvermeidung vorgestellt und diskutiert.

Optimization of Processing Technology for Commercial Drying of Bananas (Matooke)

Summary - Cooking banana is one of the most important crops in Uganda; it is a staple food and source of household income in rural areas. The most common cooking banana is locally called matooke, a Musa sp triploid acuminate genome group (AAA-EAHB). It is perishable and traded in fresh form leading to very high postharvest losses (22-45%). This is attributed to: non-uniform level of harvest maturity, poor handling, bulk transportation and lack of value addition/processing technologies, which are currently the main challenges for trade and export, and diversified utilization of matooke. Drying is one of the oldest technologies employed in processing of agricultural produce. A lot of research has been carried out on drying of fruits and vegetables, but little information is available on matooke. Drying of matooke and milling it to flour extends its shelf-life is an important means to overcome the above challenges. Raw matooke flour is a generic flour developed to improve shelf stability of the fruit and to find alternative uses. It is rich in starch (80 - 85%db) and subsequently has a high potential as a calorie resource base. It possesses good properties for both food and non-food industrial use. Some effort has been done to commercialize the processing of matooke but there is still limited information on its processing into flour. It was imperative to carry out an in-depth study to bridge the following gaps: lack of accurate information on the maturity window within which matooke for processing into flour can be harvested leading to non-uniform quality of matooke flour; there is no information on moisture sorption isotherm for matooke from which the minimum equilibrium moisture content in relation to temperature and relative humidity is obtainable, below which the dry matooke would be microbiologically shelf-stable; and lack of information on drying behavior of matooke and standardized processing parameters for matooke in relation to physicochemical properties of the flour. The main objective of the study was to establish the optimum harvest maturity window and optimize the processing parameters for obtaining standardized microbiologically shelf-stable matooke flour with good starch quality attributes. This research was designed to: i) establish the optimum maturity harvest window within which matooke can be harvested to produce a consistent quality of matooke flour, ii) establish the sorption isotherms for matooke, iii) establish the effect of process parameters on drying characteristics of matooke, iv) optimize the drying process parameters for matooke, v) validate the models of maturity and optimum process parameters and vi) standardize process parameters for commercial processing of matooke. Samples were obtained from a banana plantation at Presidential Initiative on Banana Industrial Development (PIBID), Technology Business Incubation Center (TBI) at Nyaruzunga – Bushenyi in Western Uganda. A completely randomized design (CRD) was employed in selecting the banana stools from which samples for the experiments were picked. The cultivar Mbwazirume which is soft cooking and commonly grown in Bushenyi was selected for the study. The static gravitation method recommended by COST 90 Project (Wolf et al., 1985), was used for determination of moisture sorption isotherms. A research dryer developed for this research. All experiments were carried out in laboratories at TBI. The physiological maturity of matooke cv. mbwazirume at Bushenyi is 21 weeks. The optimum harvest maturity window for commercial processing of matooke flour (Raw Tooke Flour - RTF) at Bushenyi is between 15-21 weeks. The finger weight model is recommended for farmers to estimate harvest maturity for matooke and the combined model of finger weight and pulp peel ratio is recommended for commercial processors. Matooke isotherms exhibited type II curve behavior which is characteristic of foodstuffs. The GAB model best described all the adsorption and desorption moisture isotherms. For commercial processing of matooke, in order to obtain a microbiologically shelf-stable dry product. It is recommended to dry it to moisture content below or equal to 10% (wb). The hysteresis phenomenon was exhibited by the moisture sorption isotherms for matooke. The isoteric heat of sorption for both adsorptions and desorption isotherms increased with decreased moisture content. The total isosteric heat of sorption for matooke: adsorption isotherm ranged from 4,586 – 2,386 kJ/kg and desorption isotherm from 18,194– 2,391 kJ/kg for equilibrium moisture content from 0.3 – 0.01 (db) respectively. The minimum energy required for drying matooke from 80 – 10% (wb) is 8,124 kJ/kg of water removed. Implying that the minimum energy required for drying of 1 kg of fresh matooke from 80 - 10% (wb) is 5,793 kJ. The drying of matooke takes place in three steps: the warm-up and the two falling rate periods. The drying rate constant for all processing parameters ranged from 5,793 kJ and effective diffusivity ranged from 1.5E-10 - 8.27E-10 m2/s. The activation energy (Ea) for matooke was 16.3kJ/mol (1,605 kJ/kg). Comparing the activation energy (Ea) with the net isosteric heat of sorption for desorption isotherm (qst) (1,297.62) at 0.1 (kg water/kg dry matter), indicated that Ea was higher than qst suggesting that moisture molecules travel in liquid form in matooke slices. The total color difference (ΔE*) between the fresh and dry samples, was lowest for effect of thickness of 7 mm, followed by air velocity of 6 m/s, and then drying air temperature at 70˚C. The drying system controlled by set surface product temperature, reduced the drying time by 50% compared to that of a drying system controlled by set air drying temperature. The processing parameters did not have a significant effect on physicochemical and quality attributes, suggesting that any drying air temperature can be used in the initial stages of drying as long as the product temperature does not exceed gelatinization temperature of matooke (72˚C). The optimum processing parameters for single-layer drying of matooke are: thickness = 3 mm, air temperatures 70˚C, dew point temperature 18˚C and air velocity 6 m/s overflow mode. From practical point of view it is recommended that for commercial processing of matooke, to employ multi-layer drying of loading capacity equal or less than 7 kg/m², thickness 3 mm, air temperatures 70˚C, dew point temperature 18˚C and air velocity 6 m/s overflow mode.