Abstract: In this paper, we describe how Bayesian inferential reasoning will contributes in obtaining a well-satisfied prediction for Distributed Constraint Optimization Problems (DCOPs) with uncertainties. We also demonstrate how DCOPs could be merged to multi-agent knowledge understand and prediction (i.e. Situation Awareness). The DCOPs functions were merged with Bayesian Belief Network (BBN) in the form of situation, awareness, and utility nodes. We describe how the uncertainties can be represented to the BBN and make an effective prediction using the expectation-maximization algorithm or conjugate gradient descent algorithm. The idea of variable prediction using Bayesian inference may reduce the number of variables in agents’ sampling domain and also allow missing variables estimations. Experiment results proved that the BBN perform compelling predictions with samples containing uncertainties than the perfect samples. That is, Bayesian inference can help in handling uncertainties and dynamism of DCOPs, which is the current issue in the DCOPs community. We show how Bayesian inference could be formalized with Distributed Situation Awareness (DSA) using uncertain and missing agents’ data. The whole framework was tested on multi-UAV mission for forest fire searching. Future work focuses on augmenting existing architecture to deal with dynamic DCOPs algorithms and multi-agent information merging.
Abstract: In this paper, we describe how to achieve knowledge understanding and prediction (Situation Awareness (SA)) for multiple-agents conducting searching activity using Bayesian inferential reasoning and learning. Bayesian Belief Network was used to monitor agents' knowledge about their environment, and cases are recorded for the network training using expectation-maximisation or gradient descent algorithm. The well trained network will be used for decision making and environmental situation prediction. Forest fire searching by multiple UAVs was the use case. UAVs are tasked to explore a forest and find a fire for urgent actions by the fire wardens. The paper focused on two problems: (i) effective agents’ path planning strategy and (ii) knowledge understanding and prediction (SA). The path planning problem by inspiring animal mode of foraging using Lévy distribution augmented with Bayesian reasoning was fully described in this paper. Results proof that the Lévy flight strategy performs better than the previous fixed-pattern (e.g., parallel sweeps) approaches in terms of energy and time utilisation. We also introduced a waypoint assessment strategy called k-previous waypoints assessment. It improves the performance of the ordinary levy flight by saving agent’s resources and mission time through redundant search avoidance. The agents (UAVs) are to report their mission knowledge at the central server for interpretation and prediction purposes. Bayesian reasoning and learning were used for the SA and results proof effectiveness in different environments scenario in terms of prediction and effective knowledge representation. The prediction accuracy was measured using learning error rate, logarithm loss, and Brier score and the result proves that little agents mission that can be used for prediction within the same or different environment. Finally, we described a situation-based knowledge visualization and prediction technique for heterogeneous multi-UAV mission. While this paper proves linkage of Bayesian reasoning and learning with SA and effective searching strategy, future works is focusing on simplifying the architecture.
Abstract: We describe issues bedeviling the coordination of heterogeneous (different sensors carrying agents) multi-agent missions such as belief conflict, situation reasoning, etc. We applied Bayesian and agents' presumptions inferential reasoning to solve the outlined issues with the heterogeneous multi-agent belief variation and situational-base reasoning. Bayesian Belief Network (BBN) was used in modeling the agents' belief conflict due to sensor variations. Simulation experiments were designed, and cases from agents’ missions were used in training the BBN using gradient descent and expectation-maximization algorithms. The output network is a well-trained BBN for making inferences for both agents and human experts. We claim that the Bayesian learning algorithm prediction capacity improves by the number of training data and argue that it enhances multi-agents robustness and solve agents’ sensor conflicts.
Abstract: Percentage of soil-gas radon-222 concentration (222Rn) from soil-depths contributing to outdoor radon atmospheric level depends largely on some physical parameters of the soil. To determine its dependency in soil-depths, survey tests were carried out on soil depths and grain size particles using in-situ measurement method of soil-gas radon-222 concentration at different soil depths. The measurements were carried out with an electronic active radon detector (RAD-7) manufactured by Durridge Company USA. Radon-222 concentrations (222Rn) in soil-gas were measured at four different soil depths of 20, 40, 60 and 100 cm in five feasible locations. At each soil depth, soil samples were collected for grain size particle analysis using soil grasp sampler. The result showed that highest value of radon-222 concentration (24,680 ± 1960 Bqm-3) was measured at 100 cm depth with utmost grain size particle of 17.64% while the lowest concentration (7370 ± 1139 Bqm-3) was measured at 100 cm depth with least grain size particle of 10.75% respectively. A computational model was derived using SPSS regression package. This model could be a yardstick for prediction on soil gas radon concentration reference to soil grain size particle at different soil-depths.
Abstract: One of functional properties of the meat is decrease of water holding capacity (WHC) during rigor mortis. At the time of pre-rigor, WHC is higher than post-rigor. The decline of WHC has implication to the other functional properties such as decreased cooking lost and yields resulting in lower elasticity and compactness of processed meat product. In many cases, the addition of phosphate in the meat will increase the functional properties of the meat such as WHC. Furthermore, liquid smoke has also been known in increasing the WHC of fresh meat. For food safety reasons, liquid smoke in the present study was used as a substitute to phosphate in production of chicken nuggets. This study aimed to know the effect of substitution of phosphate with liquid smoke on the quality of nuggets made from post-rigor chicken thigh and breast. The study was arranged using completely randomized design of factorial pattern 2x3 with three replications. Factor 1 was thigh and breast parts of the chicken, and factor 2 was different levels of liquid smoke in substitution to phosphate (0%, 50%, and 100%). The thigh and breast post-rigor broiler aged 40 days were used as the main raw materials in making nuggets. Auxiliary materials instead of meat were phosphate, liquid smoke at concentration of 10%, tapioca flour, salt, eggs and ice. Variables measured were flexibility, shear force value, cooking loss, elasticity level, and preferences. The results of this study showed that the substitution of phosphate with 100% liquid smoke resulting high quality nuggets. Likewise, the breast part of the meat showed higher quality nuggets than thigh part. This is indicated by high elasticity, low shear force value, low cooking loss, and a high level of preference of the nuggets. It can be concluded that liquid smoke can be used as a binder in making nuggets of chicken post-rigor.
Abstract: Environment free of pollutants should be the concern of every individual but with industrialization and urbanization it is difficult to achieve. In view of achieving a pollution limited environment at low cost, a study was conducted on the use of bioremediation technology to remediate hydrocarbons and three heavy metals namely; copper (Cu), zinc (Zn) and iron (Fe) from a typical petroleum refinery wastewater in a closed system. Physicochemical and microbiological characteristics on the wastewater sample revealed that it was polluted with the aforementioned pollutants. Isolation and identification of microorganisms present in the wastewater sample revealed the presence of Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus and Staphylococcus epidermidis. Bioremediation experiments carried out on five batch reactors with different compositions but at same environmental conditions revealed that treatment T5 (boosted with the association of Bacillus subtilis, Micrococcus luteus) gave the best result in terms of oil and grease content removal (i.e. 67% in 63 days). In addition, these microorganisms were able of reducing the concentrations of heavy metals in the sample. Treatments T5, T3 (boosted with Bacillus subtilis only) and T4 (boosted with Micrococcus luteus only) gave optimum percentage uptakes of 65, 75 and 25 for Cu, Zn and Fe respectively.
Abstract: The aim of this study was to improve the durability and quality of Bali beef (M. Longissimus dorsi) and broiler carcass through the addition of liquid smoke as a natural preservative. This study was using Longissimus dorsi muscle from male Bali beef aged 3 years, broiler breast and thigh aged 40 days. Three types of meat were marinated in liquid smoke with concentrations of 0, 5, and 10% for 30 minutes at the level of 20% of the sample weight (w/w). The samples were storage at 2-5°C for 1 month. This study designed as a factorial experiment 3 x 3 x 4 based on a completely randomized design with 5 replications; the first factor was meat type (beef, chicken breast and chicken thigh); the 2nd factor was liquid smoke concentrations (0, 5, and 10%), and the 3rd factor was storage duration (1, 2, 3, and 4 weeks). Parameters measured were TBA value, total bacterial colonies, water holding capacity (WHC), shear force value both before and after cooking (80°C – 15min.), and cooking loss. The results showed that the type of meat produced WHC, shear force value, cooking loss and TBA differed between the three types of meat. Higher concentration of liquid smoke, the WHC, shear force value, TBA, and total bacterial colonies were decreased; at a concentration of 10% of liquid smoke, the total bacterial colonies decreased by 57.3% from untreated with liquid smoke. Longer storage, the total bacterial colonies and WHC were increased, while the shear force value and cooking loss were decreased. It can be concluded that a 10% concentration of liquid smoke was able to maintain fat oxidation and bacterial growth in Bali beef and chicken breast and thigh.
Abstract: This study aims to examine the sensory quality of
meatballs made from Balinese beef and buffalo meat after the
addition of smoke powder prior to storage at the temperatures of 2-
5°C for 7 days. This study used meat from Longissimus dorsi muscle
of male Balinese cattle aged 3 years and of male buffalo aged 5 years
as the main raw materials, and smoke powder as a binder and
preservative in making meatballs. The study was based on completely
randomized design (CRD) of factorial pattern of 2 x 3 x 2 where
factors 1, 2 and 3 included the types of meat (cattle and buffalo),
types of smoke powder (oven dried, freeze dried and spray dried)
with a level of 2% of the weight of the meat (w/w), and storage
duration (0 and 7 days) with three replications, respectively. The
parameters measured were the meatball sensory quality (scores of
tenderness, firmness, chewing residue, and intensity of flavor). The
results of this study show that each type of meat has produced
different sensory characteristics. The meatballs made from buffalo
meat have higher tenderness and elasticity scores than the Balinese
beef. Meanwhile, the buffalo meatballs have a lower residue
mastication score than the Balinese beef. Each type of smoke
powders has produced a relatively similar sensory quality of
meatballs. It can be concluded that the smoke powder of 2% of the
weight of the meat (w/w) could maintain the sensory quality of the
meatballs for 7 days of storage.
Abstract: The objective of this study was to investigate the lifelong
effect of in utero nutrition fed at different stages of pregnancy in
Bali cows (n = 40): (U1) without in utero nutrition (0 – parturition,
negative control); (U2) 0 – 90 d of gestation; (U3) 90 - 180 d of
gestation; (U4) 180 d – parturition; and (U5) in utero nutrition along
gestation period (0 d to parturition – positive control) on the growth
performance of the offspring to weaning age. The results indicated
that effect of maternal nutrition on male and female offspring were
particularly indicated by the growth performance of both the male
and female offspring from birth to weaning.