• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.408-413
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• 1992

This study was conducted to determine the effect of the homogenizing grade of sample on absorbance of near infrared reflectance spectrophotometer with which chemical compositions of food were rapidly and effectively analyzed. By the mathematical treatment of absorbance values standard error of prediction was reduced as follows. 1. The absorbance values of various samples ground for the same periods of time were calibrated before or after treatment with first or second derivative in an attempt to accurately predict the components of samples ground for the different periods of time. The standard error of prediction for moisture content were 1.478%, 0.658% and 0.580%, respectively, those for fat content 0.949%, 0.637% and 0.527%, respectively, and those for protein content 0.514%, 0.493% and 0.394%, respectively. Calibration of absorbance values after second derivative treatment showed the highest accuracy in predicting sample components. 2. The absorbance values of various samples ground for the different periods of time were calibrated before or after treatment with first or second derivative in order to accurately predict the components of samples ground for the different periods of time. The standard error of prediction for moisture content were 1.026%, 0.589% and 0.568%, respectively, and those for protein content 0.860%, 0.557% and 0.399%, respectively. The standard error of prediction were lower in the order of calibrations before and after first and second derivative treatments. As a result, calibration of absorbance values after second derivative treatment showed higher accuracy regardless of grinding time of samples.

• Journal of Institute of Control, Robotics and Systems
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• v.15 no.10
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• pp.974-981
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• 2009

In this paper, a method of auto-tuning of PID (Proportional-Integral-Derivative) and PIDA (Proportional-Integral-Derivative-Acceleration) controllers is proposed that can be applied to a time-delayed second order model. The proposed identification method is based on step responses, but it can be easily automated rising digital controller unlike the existing graphical identification methods. We provide a ways to yield parameter identifications which is independent to initial values of the plants. The tuning rule is based on the pole-placement strategy and is formulated so that it can be implemented using a digital controller with ease.

• Structural Engineering and Mechanics
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• v.5 no.2
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• pp.177-191
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• 1997

In the paper, a fractional derivative Kelvin-Voigt model describing the dynamic behavior of a special class of fluid viscous dampers, is presented. First of all, in order to verify their mechanical properties, two devices were tested the former behaving as a pure damper (PD device), whereas the latter as an elastic-damping device (ED device). For both, quasi-static and dynamic tests were carried out under imposed displacement control. Secondarily, in order to describe their cyclical behavior, a model composed by an elastic and a damping element connected in parallel was defined. The elastic force was assumed as a linear function of the displacement whereas the damping one was expressed by a fractional derivative of the displacement. By setting an appropriate numerical algorithm, the model parameters (fractional derivative order, damping coefficient and elastic stiffness) were identified by experimental results. The estimated values allowed to outline the main parameter properties on which depend both the elastic as well as the damping behavior of the considered devices.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.499-506
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• 2008

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

• Journal of applied mathematics & informatics
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• v.6 no.2
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• pp.523-538
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• 1999

A new preconditioning method is investigated to reduce the roundoff error in computing derivatives using Chebyshev col-location methods(CCM). Using this preconditioning causes ration of roundoff error of preconditioning method and CCm becomes small when N gets large. Also for accuracy enhancement of differentiation we use a domain decomposition approach. Error analysis shows that for this domain decomposition method error reduces proportional to the length of subintervals. Numerical results show that using domain decomposition and preconditioning simultaneously gives super accu-rate approximate values for first derivative of the function and good approximate values for moderately high derivatives.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2003.11a
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• pp.814-818
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• 2003

This paper deals with the application of numerical differentiation in free vibration analysis. In the free vibration analysis, the derivative values of the given function are certainly used in calculation of structural parameters. For deriving the derivative values, both the time and labor are needed when the structures consist of non-linear geometries such as arches or curved beams. From this viewpoint, the numerical differentiation scheme is applied into the free vibration analysis. The numerical results obtained from the numerical differentiations are agreed very well with those obtained from the exact derivatives by analytical method. It is expected that the numerical differentiations can be utilized practically in the free vibration analysis.

• Elastomers and Composites
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• v.30 no.2
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• pp.105-111
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• 1995

The thermal decomposition of the paper sludge with poly (acrylonitrile-butadiene-styrene) was using a thermal analysis techniques in the stream of nitrogen gas of 30ml/min at various heating rates from 4 to $20^{\circ}C/min$. The mathmatical, derivative and integral method were used to obtain values of activation energy of decomposition reaction. 1. The values of activation energy evaluated by derivative and Intergral method were consistent with each other very well. 2. The maximum value of heat of decomposition evaluated by DSC method was 10.120cal/g at weight ratio of paper sludge/ABS=20/80. 3. The thermogravimetric trace curve agreed with the theoretical equation.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2001.10a
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• pp.53-58
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• 2001

This paper deals with the application of numerical differentiation in the structural analysis. In the structural analysis, the derivative values of the given function are sometimes used in calculation of structural behaviors. For calculating the derivative values, both the time and labor are needed when the structures consist of non-linear geometries such as arches or curved beams. From this viewpoint the numerical differentiation scheme is applied into the structural analysis. The numerical results obtained from the numerical differentiation are agreed very well with those obtained from the exact derivatives by analytical method. It is expected that the numerical differentiation can be utilized practically in the structural analysis.

• Elastomers and Composites
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• v.31 no.2
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• pp.122-129
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• 1996

The Thermal decomposition of the ${\alpha}-Cellulose$ and NaCl was studied using a thermal analysis technique in the steam of nitrogen gas with 30ml/min at various heating ranges from 4 to $20^{\circ}C/min$. The Derivative and Integral method used to be obtained values of activation energy of decomposition reaction. 1. The values of activation energy evaluated by Derivative and Intergral method were consistent with each other very well. 2. The maximum value of heat of decomposition evalated by DSC method was ${\alpha}-Cellulose/NaCl= 90/10$. 3. The thermogravimetric trace curve agreed with the theoretical equation.

• Archives of Pharmacal Research
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• v.12 no.4
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• pp.289-294
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• 1989

A computer program which can differentiate compounds whose absorbance spectra are very similar was developed. The program. [SPECMAN PLUS], written in Pascal provides automated spectral comparison techniques, utilizing the values of Root Mean of Squares (RMS) of differences. This comparison routine of the program can deal with spectra of compounds different concentrations and different spectral recording resolutions. In addition, the program was designed applicable to any spectral data of digital form. The program was applied to the UV spectra of 13 pencillins and 5 cephalosporins, whose absorbance spectra are so similar. As a result, all compounds examined could be differentiated from each other.