Identification of meat spoilage by FTIR spectroscopy and neural networks

Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. To address the rapid determination of meat spoilage, Fourier transform infrared (FTIR) spectroscopy technique, with the help of advanced learning-based methods, was attempted in this work. FTIR spectra were obtained from the surface of beef samples during aerobic storage at various temperatures, while a microbiological analysis had identified the population of Total viable counts. A fuzzy principal component algorithm has been also developed to reduce the dimensionality of the spectral data. The results confirmed the superiority of the adopted scheme compared to the partial least squares technique, currently used in food microbiology.

A Fuzzy-Wavelet Neural Network Model for the Detection of Meat Spoilage using an Electronic Nose

Food product safety is one of the most promising areas for the application of electronic noses. The performance of a portable electronic nose has been evaluated in monitoring the spoilage of beef fillet stored aerobically at different storage temperatures (0, 4, 8, 12, 16 and 20°C). This paper proposes a fuzzy-wavelet neural network model which incorporates a clustering pre-processing stage for the definition of fuzzy rules. The dual purpose of the proposed modeling approach is not only to classify beef samples in the respective quality class (i.e. fresh, semi-fresh and spoiled), but also to predict their associated microbiological population directly from volatile compounds fingerprints. Comparison results indicated that the proposed modeling scheme could be considered as a valuable detection methodology in food microbiology

A Rapid Detection of Meat Spoilage using an Electronic Nose and Fuzzy-Wavelet systems

Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. To address the rapid detection of meat spoilage microorganisms during aerobic or modified atmosphere storage, an electronic nose with the aid of fuzzy wavelet network has been considered in this research. The proposed model incorporates a clustering pre-processing stage for the definition of fuzzy rules. The dual purpose of the proposed modelling approach is not only to classify beef samples in the respective quality class (i.e. fresh, semi-fresh and spoiled), but also to predict their associated microbiological population directly from volatile compounds fingerprints. Comparison results against neural networks and neurofuzzy systems indicated that the proposed modelling scheme could be considered as a valuable detection methodology in food microbiology

Neuro-Fuzzy based Identification of Meat Spoilage using an Electronic Nose

Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. The performance of a portable electronic nose has been evaluated in monitoring the spoilage of beef fillet stored aerobically at different storage temperatures (0, 4, 8, 12, 16 and 20°C). An adaptive fuzzy logic system model that utilizes a prototype defuzzification scheme has been developed to classify beef samples in their respective quality class and to predict their associated microbiological population directly from volatile compounds fingerprints. Results confirmed the superiority of the adopted methodology and indicated that volatile information in combination with an efficient choice of a modeling scheme could be considered as an alternative methodology for the accurate evaluation of meat spoilage

Cutting forces and wear analysis of Si3N4 diamond coated tools in high speed machining

Si3N4 tools were coated with a thin diamond film using a Hot-Filament Chemical Vapour Deposition (HFCVD) reactor, in order to machining a grey cast iron. Wear behaviour of these tools in high speed machining was the main subject of this work. Turning tests were performed with a combination of cutting speeds of 500, 700 and 900 m min−1, and feed rates of 0.1, 0.25 and 0.4 mm rot−1, remaining constant the depth of cut of 1 mm. In order to evaluate the tool behaviour during the turning tests, cutting forces were analyzed being verified a significant increase with feed rate. Diamond film removal occurred for the most severe set of cutting parameters. It was also observed the adhesion of iron and manganese from the workpiece to the tool. Tests were performed on a CNC lathe provided with a 3-axis dynamometer. Results were collected and registered by homemade software. Tool wear analysis was achieved by a Scanning Electron Microscope (SEM) provided with an X-ray Energy Dispersive Spectroscopy (EDS) system. Surface analysis was performed by a profilometer.

Sequencing cutting patterns with colored interval graphs

The problem addressed here originates in the industry of flat glass cutting and wood panel sawing, where smaller items are cut from larger items accordingly to predefined cutting patterns. In this type of industry the smaller pieces that are cut from the patterns are piled around the machine in stacks according to the size of the pieces, which are moved to the warehouse only when all items of the same size have been cut. If the cutting machine can process only one pattern at a time, and the workspace is limited, it is desirable to set the sequence in which the cutting patterns are processed in a way to minimize the maximum number of open stacks around the machine. This problem is known in literature as the minimization of open stacks (MOSP). To find the best sequence of the cutting patterns, we propose an integer programming model, based on interval graphs, that searches for an appropriate edge completion of the given graph of the problem, while defining a suitable coloring of its vertices.

Kitchen robot prod. line development. Proj. of Bowden cables cutting and thermal forming machine.

This document presents particular description of work done during student’s internship in PR Metal company realized as ERASMUS PROJECT at ISEP. All information including company’s description and its structure, overview of the problems and analyzed cases, all stages of projects from concept to conclusion can be found here. Description of work done during the internship is divided here into two pieces. First part concerns one activities of the company which is robotic chefs (kitchen robot) production line. Work, that was done for development of this line involved several tasks, among them: creating a single-worker montage station for screwing robots housing’s parts, improve security system for laser welding chamber, what particularly consists in designing automatically closing door system with special surface, that protects against destructive action of laser beam, test station for examination of durability of heating connectors, solving problem with rotors vibrations. Second part tells about main task, realized in second half of internship and stands a complete description of machine development and design. The machine is a part of car handle latch cable production line and its tasks are: cutting cable to required length and hot-forming plastic cover for further assembly needs.

The Cutting out of the Caroline (1838)

Two newspaper clippings from the Montreal Herald of 1838 and an essay clipped from a book, handsewn into a booklet with paper cover and handwritten title and notes. The burning of the Caroline / Susanna Moodie -- The cutting out of the Caroline : a true story / by Francis W. Rowsell -- Juvenile courage and patriotism : instanced in Canada, during the disturbances at the close of the year 1837

Photograph - Log cutting

A photograph with a male dressed in a shirt and bow-tie cutting a log and two other men in suits standing on either side of the log. They are surrounded by a large crowd.

Meat Packers Council of Canada records, 1954-1961

The Meat Packers Council of Canada was originally founded in 1919 in an effort to encourage farmers to produce better quality livestock. Originally known as the Industrial and Development Council of Canadian Meat Packers, charter members included Harris Abattoir Co. Ltd.; William Davies Co. Ltd.; Swift Canadian Co. Ltd.; Gunns Ltd.; Canadian Packing Co. Ltd.; Puddy’s Ltd.; F.W. Fearman Co.; Ingersol Packing Co. Ltd.; Whyte Packing Co. Ltd.; Gallagher-Holman & Lafrance Co. Ltd.; Gordon – Fronside and Fares Packers Ltd.; Wilson Canadian Co. Ltd.; and Armour & Co. Most of these firms were based in Ontario, but the Council’s operations were soon expanded with the opening of a western and eastern field office. The Council was incorporated in 1961. In 1980, the name changed to the Canadian Meat Council.

Bos Indicus-Cross Feedlot Cattle with Excitable Temperaments have Tougher Meat and a Higher Incidence of Borderline Dark Cutters

The article was published in the journal Meat Science, Vol. 46, No.4. The focus is data collected for cattle temperament and the quality of meat produced.

Designing Meat Packing Plant Handling Facilities for Cattle and Hogs

The focus is on design, more specifically, "animal handling facilities which are labor saving and reduce bruise losses". The article studies: Unloading Chutes, Stockyard Design, Hog Plant Stockyard, General Purpose Small Stockyard, Beef Stockyard, Cattle Crowding Pens, Hog Crowding Pens, Slopes in Chutes and Crowding Pens, Single File Chutes General Recommendations, Single File Chutes for Cattle, Slaughter Restrainers,

Calculations regarding quantities needed for cutting and ditching

Calculations regarding quantities needed for cutting and ditching (1 page, handwritten), March 19, 1884.

Chart of calculations regarding quarrying, cutting, transportation and cement

Chart of calculations regarding quarrying, cutting, transportation and cement, n.d.

Receipt from D. Bryant, St. Catharines for meat

Receipt from D. Bryant, St. Catharines for meat, March 30, 1887.