Abstract: Steer-By-Wire ( SBW ) has several advantages of packaging flexibility , advanced vehicle control system ,and superior performance . SBW has no mechanical linkage between the steering gear and the steering column. It is possible to control the steering wheel and the front-wheel steering independently. SBW system is composed of two motors controlled by ECU. One motor in the steering wheel is to improve the driver's steering feel and the other motor in the steering linkage is to improve the vehicle maneuverability and stability. This paper shows a new approach at modeling of SBW system by Bond Graph theory. The mechanical parts , the steering wheel motor and the front wheel motor will be modeled by this theory. The work in the paper will help to guide further researches on control algorithm of the SBW system .
Abstract: The purpose of this research is to analyze the marketing strategies of Thai Halal products which related to the way of life for Thai Muslims. The expected benefit is the marketing strategy for brand building process for Halal products in Thailand. 4 elements of marketing strategies which necessary for the brand identity creation is the research framework: consists of Attributes, Benefits, Values and Personality. The research methodology was applied using qualitative and quantitative; 19 marketing experts with dynamic roles in Thai consumer products were interviewed. In addition, a field survey of 122 Thai Muslims selected from 175 Muslim communities in Bangkok was studied. Data analysis will be according to 5 categories of Thai Halal product: 1) Meat 2) Vegetable and Fruits 3) Instant foods and Garnishing ingredient 4) Beverages, Desserts and Snacks 5) Hygienic daily products; such as soap, shampoo and body lotion. The results will explain some suitable representation in the marketing strategies of Thai Halal products as are: 1) Benefit; the characteristics of the product with its benefit. Consumers will purchase this product with the reason of; it is beneficial nutrients product, there are no toxic or chemical residues. Fresh and clean materials 2) Attribute; the exterior images that attract to consumer. Consumers will purchase this product with the reason of; there is a standard proof mark, food and drug secure proof mark and Halal products mark. Packaging and its materials should be draw attention. Use an attractive graphic. Use outstanding images of product, material or ingredients. 3) Value; the value of products that affect to consumers perception; it is healthy products. Accumulate quality of life. It is a product of expertise, manufacturing of research result. Consumers are important. It’s sincere, honest and reliable to all. 4) Personality; reflection of consumers thought. The Personality feedback to them after they were consumes this product; they are health care persons. They are the rational person, moral person, justice person and thoughtful person like a progressive thinking.
Abstract: In this study, an local invariant generalized Houghtransform (LI-GHT) method is proposed for integrated circuit (IC) visual positioning. The original generalized Hough transform (GHT) is robust to external noise; however, it is not suitable for visual positioning of IC chips due to the four-dimensionality (4D) of parameter space which leads to the substantial storage requirement and high computational complexity. The proposed LI-GHT method can reduce the dimensionality of parameter space to 2D thanks to the rotational invariance of local invariant geometric feature and it can estimate the accuracy position and rotation angle of IC chips in real-time under noise and blur influence. The experiment results show that the proposed LI-GHT can estimate position and rotation angle of IC chips with high accuracy and fast speed. The proposed LI-GHT algorithm was implemented in IC visual positioning system of radio frequency identification (RFID) packaging equipment.
Abstract: This paper will discuss flip chip methodology, in which I/O pads, standard cells, macros and bump cells array are placed in the floorplan, then routed using Astro place and route tool. Final DRC and LVS checking is done using Calibre verification tool. The design vehicle to run this methodology is an OpenRISC design targeted to Silterra 0.18 micrometer technology with 6 metal layers for routing. Astro has extensive support for flip chip placement and routing. Astro tool commands for flip chip are straightforward approach like the conventional standard wire bond packaging. However since we do not have flip chip commands in our Astro tool, no LEF file for bump cell and no LEF file for flip chip I/O pad, we create our own methodology to prepare for future flip chip tapeout.
Abstract: Venison is well known as a traditional meat type in Europe and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine content of amino acids (LVS ISO 13903:2005) in different types of marinades marinated venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2x3x2cm) pieces were marinated in two different types of marinades: red wine and tomato sauce marinade. The prepared meat samples were stored (marinated) at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®), all samples were compared with packed marinated products in air ambiance. Results of current research show that changes of amino acids content in marinated venison mainly depend on packaging conditions.
Abstract: The objective of the present study was to determine quality parameters changes of red wine marinade marinated venison during storage. Beef as a control was analysed. Protein, fat, moisture and pH content dynamics as well microbiological quality was analyzed. The meat pieces were marinated in red wine marinade at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film Multibarrier 60 under modified atmosphere (CO2 40%+N2 60%) without and with oxygen absorber sachets, as a control packaging in air ambiance packed marinated venison and beef was used. Meat samples were analyzed after 0, 4, 7, 11 and 14 days of storage. During the storage of meat, protein and moisture content significantly (p
Abstract: In this study tree types of multilayer gas barrier plastic packaging films were compared using life cycle assessment as a tool for resource efficient and environmentally low-impact materials selection. The first type of multilayer packaging film (PET-AlOx/LDPE) consists of polyethylene terephthalate with barrier layer AlOx (PET-AlOx) and low density polyethylene (LDPE). The second type of polymer film (PET/PE-EVOH-PE) is made of polyethylene terephthalate (PET) and co-extrusion film PE-EVOH-PE as barrier layer. And the third one type of multilayer packaging film (PET-PVOH/LDPE) is formed from polyethylene terephthalate with barrier layer PVOH (PET-PVOH) and low density polyethylene (LDPE).
All of analyzed packaging has significant impact to resource depletion, because of raw materials extraction and energy use and production of different kind of plastics. Nevertheless the impact generated during life cycle of functional unit of II type of packaging (PET/PE-EVOH-PE) was about 25% lower than impact generated by I type (PET-AlOx/LDPE) and III type (PET-PVOH/LDPE) of packaging.
Result revealed that the contribution of different gas barrier type to the overall environmental problem of packaging is not significant. The impact are mostly generated by using energy and materials during raw material extraction and production of different plastic materials as plastic polymers material as PE, LDPE and PET, but not gas barrier materials as AlOx, PVOH and EVOH.
The LCA results could be useful in different decision-making processes, for selecting resource efficient and environmentally low-impact materials.
Abstract: Experiments were carried out at the Latvia State
Institute of Fruit-Growing in 2011. Fresh-cut minimally processed
apple and pear mixed salad were packed by passive modified
atmosphere (MAP) in PP containers, which were hermetically sealed
by breathable conventional BOPP PropafreshTM P2GAF, and Amcor
Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films
and VC999 BioPack PLA films coated with a barrier of pure silicon
oxide (SiOx) were used to compare the fresh-cut produce quality
with this packed in conventional packaging films. Samples were cold
stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad
was evaluated by physicochemical properties – weight losses,
moisture, firmness, the effect of packaging modes on the colour,
dynamics in headspace atmosphere concentration (CO2 and O2),
titratable acidity values, as well as by microbiological contamination
(yeasts, moulds and total bacteria count) of salads, analyzing before
packaging and after 2, 4, 6, 8, and 10 storage days.
Abstract: The Pads have unique values of thermophysical
properties (THP) having important contribution over heat transfer
into the PCB structure.
Materials with high thermal diffusivity (TD) rapidly adjust their
temperature to that of their surroundings, because the HT is quick in
compare to their volumetric heat capacity (VHC).
In the paper is presenting the diffusivity tests (ASTM E1461 flash
method) for PCBs with different core materials. In the experiments,
the multilayer structure of PCBA was taken into consideration, an
equivalent property referring to each of experimental structure be
practically measured.
Concerning to entire structure, the THP emphasize the major
contribution of substrate in establishing of reflow soldering process
(RSP) heat transfer necessities. This conclusion offer practical
solution for heat transfer time constant calculation as function of
thickness and substrate material diffusivity with an acceptable error
estimation.
Abstract: The OTOP Entrepreneurship that used to create
substantial source of income for local Thai communities are now in a
stage of exigent matters that required assistances from public sectors
due to over Entrepreneurship of duplicative ideas, unable to adjust
costs and prices, lack of innovation, and inadequate of quality
control. Moreover, there is a repetitive problem of middlemen who
constantly corner the OTOP market. Local OTOP producers become
easy preys since they do not know how to add more values, how to
create and maintain their own brand name, and how to create proper
packaging and labeling. The suggested solutions to local OTOP
producers are to adopt modern management techniques, to find
knowhow to add more values to products and to unravel other
marketing problems. The objectives of this research are to study the
prevalent OTOP products management and to discover direction to
manage OTOP products to enhance the effectiveness of OTOP
Entrepreneurship in Nonthaburi Province, Thailand. There were 113
participants in this study. The research tools can be divided into two
parts: First part is done by questionnaire to find responses of the
prevalent OTOP Entrepreneurship management. Second part is the
use of focus group which is conducted to encapsulate ideas and local
wisdom. Data analysis is performed by using frequency, percentage,
mean, and standard deviation as well as the synthesis of several small
group discussions. The findings reveal that 1) Business Resources:
the quality of product is most important and the marketing of product
is least important. 2) Business Management: Leadership is most
important and raw material planning is least important. 3) Business
Readiness: Communication is most important and packaging is least
important. 4) Support from public sector: Certified from the
government is most important and source of raw material is the least
important.
Abstract: We present an integration approach of a CMOS biosensor into a polymer based microfluidic environment suitable for mass production. It consists of a wafer-level-package for the silicon die and laser bonding process promoted by an intermediate hot melt foil to attach the sensor package to the microfluidic chip, without the need for dispensing of glues or underfiller. A very good condition of the sensing area was obtained after introducing a protection layer during packaging. A microfluidic flow cell was fabricated and shown to withstand pressures up to Δp = 780 kPa without leakage. The employed biosensors were electrically characterized in a dry environment.
Abstract: EPC Class-1 Generation-2 UHF tags, one of Radio
frequency identification or RFID tag types, is expected that most
companies are planning to use it in the supply chain in the short term
and in consumer packaging in the long term due to its inexpensive
cost. Because of the very cost, however, its resources are extremely
scarce and it is hard to have any valuable security algorithms in it. It
causes security vulnerabilities, in particular cloning the tags for
counterfeits. In this paper, we propose a product authentication
solution for anti-counterfeiting at application level in the supply chain
and mobile RFID environment. It aims to become aware of
distribution of spurious products with fake RFID tags and to provide a
product authentication service to general consumers with mobile
RFID devices like mobile phone or PDA which has a mobile RFID
reader. We will discuss anti-counterfeiting mechanisms which are
required to our proposed solution and address requirements that the
mechanisms should have.
Abstract: this study was carried out to investigate the changes in
quality parameters of rye bread packaged in different polymer films
during convection air-flow thermal treatment process. Whole loafs of
bread were placed in polymer pouches, which were sealed in reduced
pressure air ambiance, bread was thermally treated in
at temperature +(130; 140; and 150) ± 5 ºC within 40min, as long as
the core temperature of the samples have reached accordingly
+80±1 ºC. For bread packaging pouches were used: anti-fog
Mylar®OL12AF and thermo resistant combined polymer material.
Main quality parameters was analysed using standard methods:
temperature in bread core, bread crumb and crust firmness value,
starch granules volume and microflora. In the current research it was
proved, that polymer films significantly influence rye bread quality
parameters changes during thermal treatment. Thermo resistant
combined polymer material film could be recommendable for
packaged rye bread pasteurization, for maximal bread quality
parameter keeping.
Abstract: Nowadays due to globalization of economy and
competition environment, innovation and technology plays key role
at creation of wealth and economic growth of countries. In fact
prompt growth of practical and technologic knowledge may results in
social benefits for countries when changes into effective innovation.
Considering the importance of innovation for the development of
countries, this study addresses the radical technological innovation
introduced by nanopapers at different stages of producing paper
including stock preparation, using authorized additives, fillers and
pigments, using retention, calender, stages of producing conductive
paper, porous nanopaper and Layer by layer self-assembly. Research
results show that in coming years the jungle related products will lose
considerable portion of their market share, unless embracing radical
innovation. Although incremental innovations can make this industry
still competitive in mid-term, but to have economic growth and
competitive advantage in long term, radical innovations are
necessary. Radical innovations can lead to new products and
materials which their applications in packaging industry can produce
value added. However application of nanotechnology in this industry
can be costly, it can be done in cooperation with other industries to
make the maximum use of nanotechnology possible. Therefore this
technology can be used in all the production process resulting in the
mass production of simple and flexible papers with low cost and
special properties such as facility at shape, form, easy transportation,
light weight, recovery and recycle marketing abilities, and sealing.
Improving the resistance of the packaging materials without reducing
the performance of packaging materials enhances the quality and the
value added of packaging. Improving the cellulose at nano scale can
have considerable electron optical and magnetic effects leading to
improvement in packaging and value added. Comparing to the
specifications of thermoplastic products and ordinary papers,
nanopapers show much better performance in terms of effective
mechanical indexes such as the modulus of elasticity, tensile strength,
and strain-stress. In densities lower than 640 kgm -3, due to the
network structure of nanofibers and the balanced and randomized
distribution of NFC in flat space, these specifications will even
improve more. For nanopapers, strains are 1,4Gpa, 84Mpa and 17%,
13,3 Gpa, 214Mpa and 10% respectively. In layer by layer self
assembly method (LbL) the tensile strength of nanopaper with Tio3
particles and Sio2 and halloysite clay nanotube are 30,4 ±7.6Nm/g
and 13,6 ±0.8Nm/g and 14±0.3,3Nm/g respectively that fall within
acceptable range of similar samples with virgin fiber. The usage of
improved brightness and porosity index in nanopapers can create
more competitive advantages at packaging industry.
Abstract: The objective of the research was to evaluate the
quality of milk pomade sweet – sherbet packed in different packaging
materials (Multibarrier 60, met.BOPET/PE, Aluthen), by several
packaging technologies – active and modified atmosphere (MAP)
(consisting of 100% CO2), and control – in air ambiance.
Experiments were carried out at the Faculty of Food Technology of
Latvia University of Agriculture. Samples were stored at the room
temperature +21±1 °C. The physiochemical properties – weight
losses, moisture, hardening, colour and changes in headspace
atmosphere concentration (CO2 and O2) of packs were analysed
before packaging and after 2, 4, 6, 8, 10 and 12 storage weeks.
Abstract: Antimicrobial (AM) starch-based films were
developed by incorporating chitosan and lauric acid as antimicrobial
agent into starch-based film. Chitosan has wide range of applications
as a biomaterial, but barriers still exist to its broader use due to its
physical and chemical limitations. In this work, a series of
starch/chitosan (SC) blend films containing 8% of lauric acid was
prepared by casting method. The structure of the film was
characterized by Fourier transform infrared spectroscopy (FTIR), Xray
diffraction (XRD), and scanning electron microscopy (SEM).
The results indicated that there were strong interactions were present
between the hydroxyl groups of starch and the amino groups of
chitosan resulting in a good miscibility between starch and chitosan
in the blend films. Physical properties and optical properties of the
AM starch-based film were evaluated. The AM starch-based films
incorporated with chitosan and lauric acid showed an improvement in
water vapour transmission rate (WVTR) and addition of starch
content provided more transparent films while the yellowness of the
film attributed to the higher chitosan content. The improvement in
water barrier properties was mainly attributed to the hydrophobicity
of lauric acid and optimum chitosan or starch content. AM starch
based film also showed excellent oxygen barrier. Obtaining films
with good oxygen permeability would be an indication of the
potential use of these antimicrobial packaging as a natural packaging
and an alternative packaging to the synthetic polymer to protect food
from oxidation reactions
Abstract: Dehydration process was carried out for tomato slices of var. Avinash after giving different pre-treatments such as calcium chloride (CaCl2), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl2 +KMS), and sodium chloride (NaCl). Untreated samples served as control. Solar drier and continuous conveyor (tunnel) drier were used for dehydration. Quality characteristics of tomato slices viz. moisture content, sugar, titratable acidity, lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning as affected by dehydration process were studied. Storage study was also carried out for a period of six months for tomato powder packed into different types of packaging materials viz. metalized polyester (MP) film and low density poly ethylene (LDPE). Changes in lycopene content and non-enzymatic browning (NEB) were estimated during storage at room temperature. Pretreatment of 5 mm thickness of tomato slices with calcium chloride in combination with potassium metabisulphite and drying using a tunnel drier with subsequent storage of product in metalized polyester bags was selected as the best process.
Abstract: This research studied about green logistics and the
expected benefit that organization gotten when adapted to green
logistics also the organization concerned about the important activity
in green logistics to apply in implementation from study was found
that the benefit of green logistics that organization was gotten by
logistics management which was the increased efficiency process of
management the product from producer to customer all of reduce
production cost, increased value added save energy and prevented
environment together
From study was found that the organization had green logistics to
apply in logistics activities in supply chain since downstream till
upstream to prevent environment as follow 1). Purchasing process,
trade facilitation enhance such as linking of information technology
during business to business (B2B business). 2). Productions process
improved by business logistics improvement 3). Warehouse
management process such as recycled packaging, moving goods in to
warehouse, transportation goods and inside receiving and delivery
products plan.
Abstract: Experiments have been carried out at the Latvia
University of Agriculture Department of Food Technology. The aim
of this work was to assess the effect of sous vide packaging during
the storage time of salad with meat in mayonnaise at different storage
temperature. Samples were evaluated at 0, 1, 3, 7, 10, 15, 18, 25, 29,
42, and 52 storage days at the storage temperature of +4±0.5 ºC and
+10±0.5 ºC. Experimentally the quality of the salad with meat in
mayonnaise was characterized by measuring colour, pH and
microbiological properties. The sous vide packaging was effective in
protecting the product from physical, chemical, and microbial quality
degradation. The sous vide packaging significantly reduces microbial
growth at storage temperature of +4±0.5 ºC and +10±0.5 ºC.
Moreover, it is possible to extend the product shelf life to 52 days
even when stored at +10±0.5 ºC.
Abstract: Experiments were carried out at the Faculty of Food
Technology of Latvia University of Agriculture (LLU). Soft cheese
Kleo produced in Latvia was packed in a biodegradable PLA without
barrierproperties and VC999 BioPack lidding film PLA, coated with
a barrier of pure silicon oxide (SiOx) and in combination with
modified atmosphere (MAP) the influence on the shelf life was
investigated and compared with some conventional (OPP, PE/PA,
PE/OPA and Multibarrier 60) polymer film impact. Modified
atmosphere consisted of carbon dioxide CO2 (E 290) 30% and
nitrogen N2 (E 941) 70%. The analyzable samples were stored at the
temperature of +4.0±0.5 °C up to 32 days- and analyzed before
packaging and in the 0, 5th, 11th, 15th, 18th, 22nd, 25th, 29th and 32nd
day of storage. The shelf life was extended along to 32 days, good
outside appearance and lactic acid aroma was observed.