Application of Fuzzy Topsis and Taguchi Methods for Optimization Problems With Disruptive Risk

Ranking and choosing research projects and analyzing experiments are usually difficult and complex responsibilities for professional research councils at universities and research centers. Its complexity stems from having more than one variable in each project, and the participation of many decision-makers in the ranking process and selection of research projects based on many variables. The fuzzy set theory provides the required flexibility to show the uncertainty about the lack of knowledge, and also it can manage the uncertainty in the real world that the values of criteria are not defined properly. For this purpose, in the environment where the criteria of research projects are vaguely defined, the ranking methods such as Taguchi, which can reduce the number of experiments and making process more efficient, can be used for quality design in designing and processing product. In this work, first of all, the authors review fuzzy TOPSIS technique and the Taguchi method as well; then they approach research efficiency and optimization of the level of effective parameters in an experiment.

Deep Learning based Image Processing Solutions in Food Engineering: A Review

Image based assessment of food quality for wholesomeness, nutritional composition, suitability as raw material for processing, degree of processing, product aesthetics, consumer attractiveness etc., are some of the aspirations for applying machine learning in food technology. The initial contributions made by machine learning in the field of artificial intelligence are now more prominent through the techniques of deep learning. This review presents the contributions of machine learning in obtaining image processing based solutions in food technology and the relative advantages of deep learning over machine learning as the technique for solving complex problems like image recognition and image classification. The deep learning based solutions to the problems of image processing are highlighted as the enablers of disruptions in the design and development of different sorting, grading and dietary assessment tools.

Biogenesis of hepatitis B virus e antigen is driven by translocon-associated protein complex and regulated by conserved cysteines in signal peptide

Hepatitis B virus (HBV) uses e antigen (HBe), which is dispensable for virus infectivity, to modulate host immune responses and achieve viral persistence in human hepatocytes. The HBe precursor (p25) is directed to the endoplasmic reticulum (ER), where cleavage of the signal peptide (sp) gives rise to the first processing product, p22. P22 can be retro-translocated back to the cytosol or enter the secretory pathway and undergo a second cleavage event, resulting in secreted p17 (HBe). Here, we report that translocation of p25 to the ER is promoted by translocon-associated protein complex (TRAP). We found that p25 is not completely translocated into the ER; a fraction of p25 is phosphorylated and remains in the cytoplasm and nucleus. Within the p25 sp sequence, we identified three cysteine residues that control the efficiency of sp cleavage and contribute to proper subcellular distribution of the precore pool.

Advances in Metal Additive Manufacturing: A Review of Common Processes, Industrial Applications, and Current Challenges

In recent years, Additive Manufacturing (AM), also called 3D printing, has been expanding into several industrial sectors due to the technology providing opportunities in terms of improved functionality, productivity, and competitiveness. While metal AM technologies have almost unlimited potential, and the range of applications has increased in recent years, industries have faced challenges in the adoption of these technologies and coping with a turbulent market. Despite the extensive work that has been completed on the properties of metal AM materials, there is still a need of a robust understanding of processes, challenges, application-specific needs, and considerations associated with these technologies. Therefore, the goal of this study is to present a comprehensive review of the most common metal AM technologies, an exploration of metal AM advancements, and industrial applications for the different AM technologies across various industry sectors. This study also outlines current limitations and challenges, which prevent industries to fully benefit from the metal AM opportunities, including production volume, standards compliance, post processing, product quality, maintenance, and materials range. Overall, this paper provides a survey as the benchmark for future industrial applications and research and development projects, in order to assist industries in selecting a suitable AM technology for their application.

Biomass Waste Processing into Artificial Humic Substances

To address the biomass waste processing problem and transform it into refractory forms of carbon, recently suggested hydrothermal carbonization (HTC) of biomass in alkaline environment can be considered as a prospective and climate neutral approach. Biomass HTC provides possibilities to obtain form of biochar (hydrochar) and artificial humic substances, however the conditions of the HTC have not been much studied. Optimization by Response Surface Methodology of the HTC using microwave treatment with three experimental variables (treatment temperature, length of microwave treatment, amount of biomass per volume) provides the possibility to significantly increase the yield of humic substances at the same time reducing the duration of the treatment. However, with an increase in the yield of humic substances, the yield of hydrochar decreases, thus supporting possibilities to obtain most needed biomass waste processing product.

Value-added Service of Distribution Center on Integrated Cold Chain Performance

Different from the previous articles on multi-echelon cold chain system, in addition to traditional transportation/distribution, warehousing and inventory control, DC value-added services, such as joint order processing, product processing and customizing, picking and assorting, joint distribution, etc. are employed to improve the performance of the cold chain system. Case study and sensitivity analysis demonstrate that (1) DC revenue is mainly from processing and customizing service for all kinds of products; (2) Of the value added services, picking and assorting cost has a significant effect on the total profit. These conclusions present good theoretical and managerial insights.

Penerapan Alat Pengasapan Ikan Tipe Kabinet Untuk Meningkatkan Produksi Ikan Asap Di Industri Rumah Tangga Kecamatan Weda Halmahera Tengah

Smoked fish is a fish processing product that is very popular with consumers in Indonesia. Smoked fish production in Indonesia, especially in Weda District, Central Halmahera District, still has various problems in the production process because the tools used in daily smoked fish production are still conventional. PKM activity partner is one of the smoked fish home industries located in Weda District, Central Halmahera. Conventional smoking tools are only made of wood and racks made of bamboo and are still open so that the efficiency of smoke for smoking fish is less than optimal. Therefore, through PKM Kubermas, it will be carried out to replace conventional fish smoking equipment owned by partners with cabinet-type smoking equipment to increase production yields. The service implementation process is divided into 7 stages, namely the preparation stage, socialization, making tools, socializing the use of tools, mentoring and evaluation. The results achieved are the dimensions of the smoked fish equipment made with dimensions of length 120 cm, width 80 cm and height 200 cm, while the time required for smoked fish production is more efficient, namely 2 to 3 hours in one production. It uses less fuel at one time because the smoker is closed.

Addition of Tenggiri Fish Head Flavour Powder on Favourite Level of Crackers

This study aims to determine the appropriate level of addition of tenggiri fish head flavor powder so that the most preferred cracker product was produced. The research was carried out at the Padjadjaran University fish processing product laboratory from September 2019 to January 2020. The method used was the experimental method with four treatment of adding powder tenggiri fish head flavor 0%, 7.5%, 10%, and 12.5% with 20 semi-trained panelists as replicates. The parameters observed in this study include tests based on organoleptic characteristics including color, aroma, texture, and taste. Data analysis of the level of cracker favourite used non-parametric statistics with a two-way analysis of the Friedman chi-Square test and continued with Bayes method to determine the treatment of adding the best flavor powder to crackers. The results of this study showed that the addition of tenggiri fish head flavor powder influenced the level of cracker preference. Adding 10% flavor powder produces the most favourite crackers.