NOPR Collection:

CNG exhausts emission modeling: Neural network approach

2016-07-20T05:15:33Z

Title: CNG exhausts emission modeling: Neural network approach Authors: Bhandari, Kirti; Sekhar, Ch Ravi; Rao, A M; Gangopadhyay, S Abstract: Traditional statistical regression and Artificial Neural Network (ANN) modeling techniques were applied to assess the emission characteristics of CNG vehicles (cars and three wheelers) to understand the influence of explanatory parameters, like vehicle age, vehicle type and air-fuel ratio on emissions of CO, HC, CO₂ and O₂. For ANN modeling. multilayer feed-forward neural network with single hidden layer was considered and back propagation algorithm was applied for training. ANN model, ANN models are shown better predictive models than the traditional statistical modeling techniques for predicting the CNG exhaust emissions (CO, HC, CO₂, and O₂). Page(s): 1000-1007

A comparative study of non-conventional coagulants vis-a-vis traditional coagulant on chhana (an acid and heat coagulated product from milk)

2016-07-20T05:17:46Z

Title: A comparative study of non-conventional coagulants vis-a-vis traditional coagulant on chhana (an acid and heat coagulated product from milk) Authors: Bandyopadhyay, Mahuya; Chakraborty, Runu; Raychaudhuri, Utpal Abstract: Three non-conventional, low cost, food grade organic acids (acetic acid, fumaric acid, tartaric acid) were effectively used as coagulant at three different concentrations (0.5, 1 and 2%) in the manufacture of chhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) as substitute for sour whey. Chhana prepared by all type of coagulants including sour whey were found similar in quality. Concentrations (0.5 and 1%) of three acids produced higher yield than sour whey. Fumaric acid (all conc.), tartaric acid (1 & 2%) and acetic acid (2%) gave higher total solid recovery than sour whey. Chhana made by three acids (1 & 2%) contained higher fat and protein than chhana made by sour whey. The three organic acid coagulants produced little bit hardy, chewy, gummy, elastic and cohesive chhana than sour whey but that chhana could be better utilized for making dry chhana sweets. All three organic acid coagulants (1%) were effectively used in the manufacture of chhana as substitute for sour whey. Page(s): 995-999

MSVQ: A data compression technique for multimedia applications

2009-07-04T16:30:38Z

Title: MSVQ: A data compression technique for multimedia applications Authors: Singhai, Jyoti; Singhai, Rakesh Abstract: Data compression is one of the enabling technologies for the application of communication technology with ever growing Internet, explosive development of mobile communication and the ever-increasing impact of video communication to store the data in a compact way for minimum cost of storage and transmission. There are various compression techniques available which are capable of application specific large compression ratios. This paper presents the Multi Stage Vector Quantization (MSVQ) based on LBG algorithm and Partial Distance Search (PDS) method, which is most suitable for faster encoding required in multimedia applications. Page(s): 982-985

Optimal production planning under resource constraints

2009-07-06T16:30:26Z

Title: Optimal production planning under resource constraints Authors: Mouli, K V V Chandra; Subbaiah, K Venkata; Acharyulu, S G Abstract: Production planning is meant to arrive at the framework of manufacturing operations during the period planned. This paper addresses the solution for finding an optimal production planning to minimize the total cost under the resource constraints taking overtime and subcontracting costs. A mathematical model is formulated and Genetic algorithms are implemented in constrained optimization to arrive an optimal solution. Page(s): 966-969