quality loss
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Machine reliability in cellular manufacturing is a challenging engineering problem in the formation and design of manufacturing cells. The heterogeneity of feedstock quality is also common in manufacturing industry. However, so far, no work has been done to investigate the performance of diversely configurated manufacturing cells under the heterogeneous feedstocks. In this paper, considering the actual engineering condition, the uniformly random arrival and the clustered arrival of low-quality feedstocks are proposed and modeled by the homogeneous Poisson process and Hawkes process, respectively. Also, to study the mixed reliability of a machine under the impact of heterogeneous feedstocks, a mixed failure-rate model is constructed by the mixture of exponential and Weibull distributions, and the processing quality is modeled by a non-homogeneous Poisson process with a dynamic intensity function. Then, we achieve a contrastive analysis for operational reliability and quality loss of manufacturing cells with basic serial and parallel configurations under the impact of heterogeneous feedstocks. At last, the designed simulation illustrates the effectiveness of our proposed models, and some results are concluded to provide some guidelines for the design of manufacturing cells.

Ketidakseimbangan beban listrik 3φ, 50Hz, 380/220 V dari pasokan transformator dapat menyebabkan penurunan kinerja transformator, gangguan pada setiap penghantar fasa (R, S, T), dan timbulnya arus mengalir pada penghantar netral (Arus Netral) dan penghantar tanah (Arus Grounding). Arus yang mengalir pada penghantar netral dan grounding menyebabkan kerugian (losses) biaya arus netral dan arus grounding, sedangkan ketidakseimbangan beban pada setiap fasanya dapat menyebabkan kerugian biaya arus fasa dari transformator menuju beban. Penelitian ini adalah mengkaji seberapa besar kerugian akibat ketidakseimbangan beban dan kerugian kualitas (Quality Loss Function) pada jaringan listrik dari transformator ke beban. Metode yang digunakan untuk menentukan kerugian kualitas listrik pada ketidakseimbangan beban adalah Taguchi Loss Function, perhitungan ini dilakukan sebagai upaya untuk mengetahui besar kerugian kualitas dengan adanya arus yang mengalir akibat ketidakseimbangan beban. Diperoleh besara biaya kerugian kualitas akibat ketidakseimbangan beban adalah Rp 97.690.717,31 per tahun dan total besar biaya kerugian (losses) listrik adalah Rp 104.729.414,40 per tahun

Abstract In a manufacturing process, a key quality characteristic such as a certain dimension of machined parts can have a systematic shift toward the upper or lower specification limit due to the cutting tool wear. That is, the quality characteristic is a stochastic process with trend. As a result, the process capability and quality loss vary with time and depend on the initial position of the cutting tool. In this setting, decision problems that need to be solved are optimization of replacement time and initial position of the cutting tool. This paper proposes a non-homogenous Wiener process to model the dimensional change of machined parts; and the above-mentioned decision problems are solved through combining this model with a cost model that involves Taguchi quality loss. A real-world example is included to illustrate the appropriateness of the proposed models. The results are useful for both reliability researchers and manufacturing engineers.

Considering the recent COVID-19 pandemic, online education has had a significant surge in popularity. And it’s not just online English schools or fitness courses, but also full-fledged higher education programs. Some experts predict that soon all universities will move to our tablets and laptops. Of course, if surgeons and nuclear physicists get their qualifications while sitting at home, a disaster will surely happen. However, there are several professions that can now be mastered remotely without any quality loss. The article also deals with the problems of studying in Europe. Here we try to introduce all the advantages of German universities and students’ life if they leave their home and come to study in Germany.

This paper enlightens the use of artificial intelligence (AI) for distribution of fresh foods by searching more viable route to keep intact the food attributes. In recent years, very hard-hitting competition is for food industries because of the individuals living standards and their responsiveness for fresh food products demand within stipulated time period. Food industry deals with the extensive kind of activities such as food processing, food packaging and distribution, and instrumentation and control. To meet market demand, customer satisfaction, and maintaining its own brand and ranking on global scale, artificial intelligence can play a vibrant role in decision-making by providing analytical solutions with adjusting available resources. Therefore, by integrating innovative technologies for fresh food distribution, potential benefits have been increased, and simultaneously risk associated with the food quality is reduced. Time is a major factor upon which food quality depends; hence, time required to complete the task must be minimized, and it is achieved by reducing the distance travelled; so, path optimization is the key for the overall task. Swarm intelligence (SI) is a subfield of artificial intelligence and consists of many algorithms. SI is a branch of nature-inspired algorithm, having a capability of global search, and gives optimized solution for real-time problems adaptive in nature. An artificial bee colony (ABC) optimization and cuckoo search (CS) algorithm also come into the category of SI algorithm. Researchers have implemented ABC algorithm and CS algorithm to optimize the distribution route for fresh food delivery in time window along with considering other factors: fixed number of delivery vehicles and fixed cost and fuel by covering all service locations. Results show that this research provides an efficient approach, i.e., artificial bee colony algorithm for fresh food distribution in time window without penalty and food quality loss.

<div>We analyze the effect of lossy compression in the processing of sensor signals that must be used to detect anomalous events in the system under observation. The intuitive relationship between the quality loss at higher compression and the possibility of telling anomalous behaviours from normal ones is formalized in terms of information-theoretic quantities. Some analytic derivations are made within the Gaussian framework and possibly in the asymptotic regime for what concerns the stretch of signals considered.</div><div>Analytical conclusions are matched with the performance of practical detectors in a toy case allowing the assessment of different compression/detector configurations.</div>

<div>We analyze the effect of lossy compression in the processing of sensor signals that must be used to detect anomalous events in the system under observation. The intuitive relationship between the quality loss at higher compression and the possibility of telling anomalous behaviours from normal ones is formalized in terms of information-theoretic quantities. Some analytic derivations are made within the Gaussian framework and possibly in the asymptotic regime for what concerns the stretch of signals considered.</div><div>Analytical conclusions are matched with the performance of practical detectors in a toy case allowing the assessment of different compression/detector configurations.</div>

This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.