Thesis (M.A.)--University of Missouri-Columbia, 2007. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on November 9, 2007) Includes bibliographical references.

Thesis (M.B.A.)--University of Hong Kong, 1989.

The research purpose was to explain the user's influence on energy consumption with cooking systems using electricity. This research was conducted in two phases. The research objective of Phase I was to determine if relationships exist that explain the user's influence (i.e., user characteristics--knowledge, experience, practices, and user interaction--and appliance operating time) on the energy consumption of cooking systems using electricity. The ultimate aim of this research, the outcome of Phase II, was to identify categories of cooking style that explain the user's influence (i.e., user characteristics and appliance operating time) on energy consumption of cooking systems using electricity. The data used to answer the research question consisted of video tapes of consumers preparing the research menu, a survey, and data recorded on a data collection sheet by the researcher (i.e., watthour consumption). Simultaneous triangulation was used to answer the research questions. Phase I determined that energy consumption was correlated with knowledge, user interaction, practices, appliance operating time, cooking system interaction, goodness-of-fit, information, behavior, the user, and statistical interaction between the cooking system and goodness-of-fit. Independent variables explained 38.6% of the variation in energy consumption. However, when only the variables under the user's control were included in the regression model, just 25% of the variation in energy consumption was explained. Phase II determined the three most important factors that distinguish the five cooking style categories based on user characteristics (i.e., patient style, average style, uninformed style, hurried style, and hurried style with no control) were: (a) percentage of the sample that left the heat source on after cooking, (b) percentage of the sample that did not match the diameter of the heat source and the diameter of the cookware when using high heat, and (c) percentage of the sample that fried using high heat. Additional variables that differed among categories were: reusing hot elements, use of retained heat, and use of medium heat settings. In summary, important factors in explaining variations in energy consumption include: inherent characteristics of the cooking system, user's knowledge, highest heat setting selected and matching the diameter of the heat source with the cookware diameter, leaving the heat source on after cooking, and selecting highest heat setting when frying. Three categories of consumers cooking style were developed (i.e., low, average, high energy consumption) to summarize the data. The highest heat setting selected and leaving the heat source on after cooking was completed were factors that distinguished consumers among the three categories. / Ph. D.

A laboratory experiment was performed to investigate the interaction between container material and energy source. The energy sources used include: conventional electric coil, gas flame, induction, solid element, and electric resistance coil under glass-ceramic. The container materials investigated include: thin gauge aluminum, heavy gauge aluminum, glass-ceramic, thin gauge porcelain-on-steel, and heavy gauge stainless steel with thick aluminum heat core. Crepes were prepared to determine the browning pattern for each cooking system (combination of energy source and container material). Water was used as a test medium for both speed of heating and retained heat tests. Duncan Multiple Range Tests were performed to determine significant differences between systems, and a General Linear Models Procedure was used to assess the contribution made by each variable on variances between systems. When speed of heating, and retained heat are desired, the important variable was the cooktop. The induction, gas flame, and conventional electric coil boiled water more quickly, and the solid element and the electric resistance coil under glass-ceramic retained the most heat. When even browning is desired, the choice of cookware is important. Heavy gauge aluminum and heavy gauge stainless steel with a thick aluminum heat core produced the most even browning. Systems that performed all tests well include the conventional electric coil paired with heavy gauge aluminum or heavy gauge stainless steel with thick aluminum heat core cookware. / Master of Science

published_or_final_version / Business Administration / Master / Master of Business Administration

Intelligence tools have been developed and applied widely in many different areas in engineering, business and management. Many commercialized tools for business intelligence are available in the market. However, no practically useful tools for technology intelligence are available at this time, and very little academic research in technology intelligence methods has been conducted to date. Patent databases are the most important data source for technology intelligence tools, but patents inherently contain unstructured data. Consequently, extracting text data from patent databases, converting that data to meaningful information and generating useful knowledge from this information become complex tasks. These tasks are currently being performed very ineffectively, inefficiently and unreliably by human experts. This deficiency is particularly vexing in product planning, where awareness of market needs and technological capabilities is critical for identifying opportunities for new products and services. Total nescience of the text of patents, as well as inadequate, unreliable and untimely knowledge derived from these patents, may consequently result in missed opportunities that could lead to severe competitive disadvantage and potentially catastrophic loss of revenue. The research performed in this dissertation tries to correct the abovementioned deficiency with an approach called patent mining. The research is conducted at Finex, an iron casting company that produces traditional kitchen skillets. To 'mine' pertinent patents, experts in new product development at Finex modeled one ontology for the required product features and another for the attributes of requisite metallurgical enabling technologies from which new product opportunities for skillets are identified by applying natural language processing, information retrieval, and machine learning (classification) to the text of patents in the USPTO database. Three main scenarios are examined in my research. Regular classification (RC) relies on keywords that are extracted directly from a group of USPTO patents. Ontological classification (OC) relies on keywords that result from an ontology developed by Finex experts, which is evaluated and improved by a panel of external experts. Ontological semantic classification (OSC) uses these ontological keywords and their synonyms, which are extracted from the WordNet database. For each scenario, I evaluate the performance of three classifiers: k-Nearest Neighbor (k-NN), random forest, and Support Vector Machine (SVM). My research shows that OSC is the best scenario and SVM is the best classifier for identifying product planning opportunities, because this combination yields the highest score in metrics that are generally used to measure classification performance in machine learning (e.g., ROC-AUC and F-score). My method also significantly outperforms current practice, because I demonstrate in an experiment that neither the experts at Finex nor the panel of external experts are able to search for and judge relevant patents with any degree of effectiveness, efficiency or reliability. This dissertation provides the rudiments of a theoretical foundation for patent mining, which has yielded a machine learning method that is deployed successfully in a new product planning setting (Finex). Further development of this method could make a significant contribution to management practice by identifying opportunities for new product development that have been missed by the approaches that have been deployed to date.

M.Phil. / The combustion of fuels in poorly designed cookstoves is a major anthropogenic source of atmospheric emissions with severe environmental and health implications. It is widely acknowledged that these challenges are best addressed with the development and dissemination of clean cookstoves. Widely used stove testing protocols (UCB Water Boiling Test and variants) are often single task-based and not representative of real-world uses or likely combinations of the manner in which fuels, stoves and pots may be used. The hypothesis of this study is that a stove testing procedure that provides for testing of stove/fuel/pot combinations, in a sequence of heterogeneous tests, provides a better representation of thermal performance and emissions than existing protocols based on prescribed fuels and fuel loads, and single tasks. The study aimed to develop and evaluate a set of testing protocols for determining thermal efficiency and emissions performance of domestic fuels and cooking devices to satisfy the rigorous performance specifications expected for claims under the Clean Development Mechanism (CDM) carbon trading market. The Heterogeneous stove Testing Protocol (HTP) was developed and documented as a complete set of standard operating procedures (SOPs), using a template derived from the Desert Research Institute (DRI), Reno, Nevada, and used for performance evaluation of fuel/stove combinations. The effect of pot size on the performance of two paraffin wick stoves and a pressurised paraffin stove was assessed and was found not to be a major factor, which affected thermal efficiency only at the high power setting. Power setting was found to influence the thermal efficiency and combustion performance of all stoves tested, indicating the need for assessment of the devices across the full range of power settings (where feasible). The HTP was also employed in characterising the combustion performance of coal stoves, using three different ignition methods, giving qualitative and quantitative results. Compared to the bottom-lit up-draft (BLUD) ignition method, the Basa njengo Magogo, also referred to as the top-lit up draft (TLUD) method, proved to be a better method of coal fires ignition, in terms of reduced CO:CO2 ratio and less smoke generation than in conventional braziers. The bottom-lit down-draft (BLDD) ignition method, incorporated in the SeTAR prototype coal stove, was found to be effective in fuel utilisation and improved combustion efficiency compared to the TLUD and BLUD methods, with CO:CO2 emission factors below 1% for 230 minutes. A number of parameters employed by the Water Boiling Test (WBT) were examined and compared with the HTP (e.g. turn-down ratio; simmer process; hot-start phase; use of standardised fuels and test pots). The HTP was found to provide more representative performance data over a wide range of use scenarios, the equivalent of providing performance curves rather than the minimum and maximum performance points provided by the WBT. The findings of this study have shown that the Heterogeneous stove Testing Protocol is consistent, robust, and transportable; making it a valuable tool for stove design improvements, and for the assessment of stoves under voluntary and compulsory carbon markets.

Effects of container geometry and material on microwave cooking performance, as measured by evenness of cooking, firmness, and moisture content were compared. Three food items were heated in round, tube, loaf, and square containers made of clear glass, amber glass, thermoset polyester, and polysulfone. Unflavored gelatin, custard, and cakes were prepared three times in each of the 13 microwave containers. Evenness of cooking was determined by comparing meltdown and temperature in gelatin, temperature and separation/uncooked portions in custard, and index to volume in cakes. Firmness was measured in custard while moisture content was determined in cakes. In analysis of the data, ANOVA and Duncan's multiple range test were performed. Significant differences were found between shapes as food items heated more evenly in tube and round containers than in square containers. Food quality was affected more by shape than by material. Foods prepared in the, plastic materials were more evenly heated than in the glass materials. Statistically, shape and material interacted with each other for three measures of microwave appliance performance temperatures and separation/uncooked portions of custards, and index to volume in cakes. The interaction of shape and material was greater as the heating time increased. / Master of Science