913 resultados para Variable design parameters
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In almost all cases, the goal of the design of automatic control systems is to obtain the parameters of the controllers, which are described by differential equations. In general, the controller is artificially built and it is possible to update its initial conditions. In the design of optimal quadratic regulators, the initial conditions of the controller can be changed in an optimal way and they can improve the performance of the controlled system. Following this idea, a LNU-based design procedure to update the initial conditions of PI controllers, considering the nonlinear plant described by Takagi-Sugeno fuzzy models, is presented. The importance of the proposed method is that it also allows other specifications, such as, the decay rate and constraints on control input and output. The application in the control of an inverted pendulum illustrates the effectively of proposed method.
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Smart material technology has become an area of increasing interest for the development of lighter and stronger structures which are able to incorporate actuator and sensor capabilities for collocated control. In the design of actively controlled structures, the determination of the actuator locations and the controller gains, is a very important issue. For that purpose, smart material modelling, modal analysis methods, control and optimization techniques are the most important ingredients to be taken into account. The optimization problem to be solved in this context presents two interdependent aspects. The first one is related to the discrete optimal actuator location selection problem which is solved in this paper using genetic algorithms. The second is represented by a continuous variable optimization problem, through which the control gains are determined using classical techniques. A cantilever Euler-Bernoulli beam is used to illustrate the presented methodology.
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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This research aims at developing a variable structure adaptive backstepping controller (VS-ABC) by using state observers for SISO (Single Input Single Output), linear and time invariant systems with relative degree one. Therefore, the lters were replaced by a Luenberger Adaptive Observer and the control algorithm uses switching laws. The presented simulations compare the controller performance, considering when the state variables are estimated by an observer, with the case that the variables are available for measurement. Even with numerous performance advantages, adaptive backstepping controllers still have very complex algorithms, especially when the system state variables are not measured, since the use of lters on the plant input and output is not something trivial. As an attempt to make the controller design more intuitive, an adaptive observer as an alternative to commonly used K lters can be used. Furthermore, since the states variables are considered known, the controller has a reduction on the dependence of the unknown plant parameters on the design. Also, switching laws could be used in the controller instead of the traditional integral adaptive laws because they improve the system transient performance and increase the robustness against external disturbances in the plant input
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O interesse da indústria de alimentos por produtos desenvolvidos a partir de farinhas acrescidas de proteína não se deve somente às suas características nutricionais, senão também às suas propriedades funcionais e reológicas, as quais definem as suas aplicações comerciais. Este trabalho teve por objetivo avaliar o efeito de parâmetros operacionais do processo de extrusão sobre as propriedades de pasta de misturas de farinha de mandioca e caseína. O processo de extrusão seguiu o delineamento 'central composto rotacional' para três fatores: teor de proteína (2,5 a 9,5%), umidade (14,5 a 19,5%) e temperatura de extrusão (65 a 135 ºC). As misturas antes e após a extrusão foram analisadas no Rapid Visco Analyser (RVA) quanto a: viscosidade inicial, pico de viscosidade, quebra de viscosidade, viscosidade final e tendência à retrogradação. Os resultados obtidos nas misturas antes da extrusão mostraram aumento dos valores de viscosidade com o aumento da concentração de proteína até o ponto central (6%) e, nos teores mais elevados de proteína, ocorreu redução destes. Após a extrusão, observou-se que o teor de proteína foi a variável de maior efeito sobre as propriedades de pasta, seguida pela umidade das misturas.
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O trabalho foi realizado objetivando-se avaliar o efeito da densidade populacional e da linhagem sobre as características de desempenho, o rendimento de carcaça e a qualidade da carne de peito (perda de peso por cozimento, força de cizalhamento e pH) em frangos de corte. Foram utilizados 2.925 pintos de um dia, sexados, distribuídos em um delineamento experimental inteiramente casualizado, em fatorial 3x3x2, sendo três linhagens (Ross 308, Cobb 500 e Hybro PG), três densidades (10, 13 e 16 aves/m²) e dois sexos, com duas repetições com número variável de aves em função da densidade. A densidade afetou o ganho de peso nas fases inicial e final e no período total, sendo que a densidade de 10 aves/m² apresentou o melhor ganho de peso, porém, as densidades de 13 e 16 aves/m² não diferiram entre si. O aumento da densidade promoveu maior produção de peso vivo/m² de galpão, além de incrementar a renda bruta. No entanto, não afetou o rendimento de carcaça e das partes, bem como as características de qualidade da carne. As linhagens diferiram para ganho de peso em todas as fases e para o consumo de ração na fase final e no período total de criação, porém não diferiram para o rendimento de carcaça, apesar de diferirem para o rendimento de peito, pernas, asas, dorso e gordura abdominal, sendo que para o rendimento de pernas houve diferenças apenas entre os machos e para gordura abdominal apenas entre as fêmeas. As linhagens diferiram para perda de peso da carne de peito por cozimento, mas não para maciez e pH. O sexo das aves influenciou as características de desempenho e rendimento de carcaça, mas não a qualidade da carne do peito.
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Combining the data from conventional semen analysis with oocyte penetration assays should improve the assessment of the fertilizing ability of a semen sample. Thus, the objective of the present study was to evaluate the prognostic value of various semen parameters on the in vitro interactions between frozen-thawed canine sperm and homologous oocytes. Ten ejaculates from five stud dogs (two ejaculates/dog) were collected by digital manipulation. Semen samples were evaluated, extended in Tris-egg yolk-glycerol, frozen and stored in liquid nitrogen, and thawed several weeks later. Samples were evaluated for motility and sperm populations by computer-aided semen analysis (CASA), plasma membrane integrity (carboxy-fluorescein diacetate and propidium iodide), and sperm morphology (Bengal Rose). Thawed spermatozoa were also incubated with homologous oocytes for 18 h in an atmosphere of 5% CO2 and 95% air at 38 degrees C and sperm-oocyte interactions were evaluated. Simple linear regression models were calculated, with sperm parameters as independent variables and sperm-oocyte interactions as the dependent variable. There were significant associations between: percentage of oocytes bound to spermatozoa and beat cross frequency (BCF; R-2 = 63%); percentage of oocytes that interacted with spermatozoa and BCF (R-2 = 73%); and number of penetrated spermatozoa and velocity average pathway (VAP; R-2 = 64%) and velocity straight line (VSL; R-2 = 64%). Although plasma membrane integrity and sperm morphology had little prognostic value for in vitro interactions between canine frozen-thawed sperm and homologous oocytes, some motility patterns (evaluated by CASA) were predictive of in vitro sperm-oocyte interactions. (c) 2005 Elsevier B.V. All rights reserved.
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Objectives: The present study aims at comparing the effects of physical and variable chronic stress on ligature-induced periodontitis in rats.Design: Forty-eight adult Wistar rats were randomly assigned to four groups (n = 12): physical stress, variable stress, positive control and negative control. The models of physical stress were immobilization and immobilization associated with exposure to cold. The models of variable stress were exposure to intermittent light, 24 h isolation, oral cavity examination, crowded environment, smell of blood and noise. After 10 days of physical or variable stress animals underwent experimental induction of periodontal disease in one oral side. Positive control also underwent experimental induction of periodontal disease on the 10th day. Negative control did not receive any type of intervention. At the end of the experimental period (60 days), all animals were euthanized. After routine laboratory processing, images of the histological sections were digitised and submitted to histometric measurement using two parameters: histologic attachment loss and bone loss.Results: Histological attachment loss and bone loss were greater (p < 0.05) in the physical stress group than in the other groups (variable stress, positive and negative control groups). on the non-periodontitis side, these same histological parameters did not significantly differ amongst groups.Conclusions: Physical stress negatively modulated the response pattern to experimentally induced periodontitis in rats. (C) 2011 Elsevier Ltd. All rights reserved.
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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Effect of fermentation parameters on ethanol production from cassava liquid residue (manipueira). "Manipueira", a liquid residue from the processing of cassava starch and flour, has recognized high pollution potential. Aiming at a possible use of "manipueira" as raw material for ethanol production, this study aimed to evaluate the effect of the percentage of inoculated yeast and fermentation temperature on the chromatographic profile of the components of wine of "manipueira". The residue was characterized for starch and sugar content, as well as pH and total acidity. The residue was hydrolyzed by the action of enzymes Termamyl 120 L and AMG 300 L. The hydrolysate obtained was fermented under different experimental conditions. A factorial central composite design (2(2)) with two independent variables and the response surface methodology were used to evaluate the results. The results showed a significant effect of variable parameters on the components of wine. The conditions of low fermentation temperature and lower percentages of inoculated yeast were the most appropriate to obtain ethanol from "manipueira".
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)