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Article
Publication date: 1 January 1992

Nanua Singh and Dengzhou Qi

As most existing computer‐aided design systems do not provide partfeature information which is essential for process planning, automaticpart feature recognition systems…

Abstract

As most existing computer‐aided design systems do not provide part feature information which is essential for process planning, automatic part feature recognition systems serve as an important link between Computer Aided Design (CAD) and Computer Aided Process Planning (CAPP). Attempts to provide a structural framework for understanding various issues related to part feature recognition. Reviews previous work in the field of part feature recognition and classifies known feature recognition systems for the sake of updating information and future research. Briefly introduces about 12 systems. Studies 31 systems and lists them in the Appendix based on 60 references. Comments on future research directions.

Details

Integrated Manufacturing Systems, vol. 3 no. 1
Type: Research Article
ISSN: 0957-6061

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Article
Publication date: 1 October 2003

Loay Salhieh and Nanua Singh

This paper proposes a policy analysis framework for a University system that incorporates benchmarking technique to design effective policies for closing the gaps in…

Abstract

This paper proposes a policy analysis framework for a University system that incorporates benchmarking technique to design effective policies for closing the gaps in performance. Once a university adopts a policy, decision‐makers must evaluate the effectiveness of the policy in achieving desired performances. Incorporating benchmarking techniques into the developed dynamic framework can identify the gaps in performance and a feedback mechanism to develop effective policies for closing the gaps. In this paper benchmarking is utilized as an indicator and a change agent to design effective policies. The proposed dynamic framework is developed using a system dynamics approach.

Details

Benchmarking: An International Journal, vol. 10 no. 5
Type: Research Article
ISSN: 1463-5771

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Article
Publication date: 12 December 2019

Jasmeet Kour, Sukhcharn Singh and Dharmesh C. Saxena

The purpose of this paper is to investigate the effect of residence time distribution in extruders along with the incorporation of nutraceuticals on the final quality of…

Abstract

Purpose

The purpose of this paper is to investigate the effect of residence time distribution in extruders along with the incorporation of nutraceuticals on the final quality of the products with respect to several pivotal responses.

Design/methodology/approach

Corn–rice flour blend fortified with isolated nutraceutical concentrates at two (low and high) levels was extruded at barrel temperature (110°C), screw speed (260 rpm) and feed moisture (17 percent). Extrudates were collected at an interval of 24 s followed by analysis for radial expansion (RE), bulk density (BD), water absorption index (WAI), sensory score (SS), textural hardness, colorimetric values (L*, a* and b*) and color difference (E).

Findings

The entire data were fitted to zero- and first-order kinetic models. There was a gradual decrease in RE, SS and L* value, whereas an increase in BD, textural hardness and a* value of extrudates fortified with the three nutraceutical concentrates was observed with the successive time interval of 24 s along with a more pronounced effect on color difference (E) observed during the last stages of extrusion time. The zero-order kinetic model was well fitted for BD and a* value, whereas the first-order kinetic model showed better results for RE, WAI, SS, textural hardness, L* value, a* value and b* value of fortified extrudates.

Originality/value

Nutraceuticals like β-glucans, lignans and γ oryzanol exhibit numerous health-beneficial effects. This study analyzes the kinetics of changes in various responses of extrudates fortified with these nutraceutical concentrates during extrusion.

Details

British Food Journal, vol. 122 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 July 2006

L.R. Palmer and D.E. Orin

Legged vehicles offer several advantages over wheeled vehicles, particularly on broken terrain, but are presently too slow to be considered for many high‐speed tasks. This…

Abstract

Purpose

Legged vehicles offer several advantages over wheeled vehicles, particularly on broken terrain, but are presently too slow to be considered for many high‐speed tasks. This paper presents an effective 3D controller for a high‐speed quadruped trot.

Design/methodology/approach

To successfully regulate forward velocity and heading, secondary motions such as body pitch and roll must be stabilised. The complicated coupling between pitch and roll motion causes the control effort on one axis to disturb the motion and control effort of the other. Unlike the modular methods in previous research, the algorithm presented here employs a cooperative approach where pitch stability effort is directly accounted for by the roll controller.

Findings

When the secondary motions such as pitch and roll are well stabilized, forward velocity and heading can be regulated up to 3 m/s and 20°/s, respectively.

Research limitations/implications

For many quadrupeds, trotting is usually employed as the precursor to galloping, which is ultimately used at top speeds. Because these two gaits are commonly used together, we expect their control algorithms to share a number of similar components. It is then expected that understanding the quadruped trot will serve as a valuable foundation to understanding the quadruped gallop.

Originality/value

This appears to be the first reported regulation of quadruped heading while running at significant speeds.

Details

Industrial Robot: An International Journal, vol. 33 no. 4
Type: Research Article
ISSN: 0143-991X

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Article
Publication date: 24 October 2018

Navnidhi Chhikara, Burale Abdulahi, Claudia Munezero, Ravinder Kaur, Gurpreet Singh and Anil Panghal

Sorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to…

Abstract

Purpose

Sorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review the bioactive active compounds, health benefits and processing of the sorghum. Sorghum is utilized for animal feeding rather than the human food usage. Therefore, this paper focuses on the emerging new health foods with benefits of the sorghum.

Design/methodology/approach

Major well-known bibliometric information sources searched were the Web of Science, Google Scholar, Scopus and PubMed. Several keywords like nutritional value of sorghum, bioactive compounds present in sorghum, health benefits of sorghum and processing of sorghum were chosen to obtain a large range of papers to be analyzed. A final inventory of 91 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.

Findings

From the literature reviewed, sorghum processing through various methods, including milling, malting, fermentation and blanching, bioactive compounds, as well as health benefits of sorghum were found and discussed.

Originality/value

Through this paper, possible processing methods and health benefits of sorghum are discussed after detailed studies of literature from journal articles.

Details

Nutrition & Food Science, vol. 49 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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