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Yes / The content and concentration of beta-carotene, tocopherol and free fatty acid is one of the important parameters that affect the quality of edible oil. In simulation based studies for refined palm oil process, three variables are usually used as input parameters which are feed flow rate (F), column temperature (T) and pressure (P). These parameters influence the output concentration of beta-carotene, tocopherol and free fatty acid. In this work, we develop 2 different ANN models; the first ANN model based on 3 inputs (F, T, P) and the second model based on 2 inputs (T and P). Artificial neural network (ANN) models are set up to describe the simulation. Feed forward back propagation neural networks are designed using different architecture in MATLAB toolbox. The effects of numbers for neurons and layers are examined. The correlation coefficient for this study is greater than 0.99; it is in good agreement during training and testing the models. Moreover, it is found that ANN can model the process accurately, and is able to predict the model outputs very close to those predicted by ASPEN HYSYS simulator for refined palm oil process. Optimization of the refined palm oil process is performed using ANN based model to maximize the concentration of beta-carotene and tocopherol at residue and free fatty acid at distillate.

Typological distributions are the combined result of universal structural principles, areal diffusion, and shared descent. The core concern of quantitative typology is to disentangle and to identify these various factors.While areal and structural factors can be tested against each other in standard multivariate designs based on sample stratification, genealogical factors cannot be handled by sample stratification since about one third of all proven families (the strata needed) are isolates, i.e. count only one member. In response, typologists have since long sought to control for genealogical relations during sampling rather than during statistical testing. But available methods suffer from a number of drawbacks. Most importantly, they are not sensitive to the fact that different typological variable have different degrees of stability (genealogical dependence) within families, and that this again varies from family to family.This article proposes a refined method for genealogical control during sampling, which is based on DRYER’s (1989) proposals but is sensitive to actual distributions within genealogical units at each taxonomic level.

We develop a new method for pricing options on discretely sampled arithmetic average in exponential Lévy models. The main idea is the reduction to a backward induction procedure for the difference Wn between the Asian option with averaging over n sampling periods and the price of the European option with maturity one period. This allows for an efficient truncation of the state space. At each step of backward induction, Wn is calculated accurately and fast using a piece-wise interpolation or splines, fast convolution and either flat iFT and (refined) iFFT or the parabolic iFT. Numerical results demonstrate the advantages of the method.

O objetivo deste trabalho foi estudar o perfil oxidativo de concentrados para bovinos adicionados de óleo de soja, refinado e degomado, em um período de armazenamento de 15 dias, sob as temperaturas de 25ºC e 40ºC. Foram formados cinco grupos de alimentos: controle (C) sem adição de óleo, tratamentos (T) 1, 2, 3 e 4 com adição de 2, 4, 6 e 8%, respectivamente, de óleo de soja refinado ou degomado. Para tal, foram avaliados os índices de peróxidos e de acidez. Com relação à influência da temperatura de estocagem, ao longo do período experimental à 25ºC, não houve alteração com relação aos valores de índice de peróxido quando se adicionou óleo de soja refinado aos concentrados, contudo, à 40ºC, houve aumento observando-se um valor máximo em torno de 0,9 mEq/kg de concentrado. O índice de acidez do óleo refinado extraído dos concentrados armazenados à 25ºC não foi alterado ao longo do período de armazenamento, e à 40ºC resultou em aumento de 19, 25, 44 e 44% para os respectivos T1, T2, T3 e T4 em relação ao controle. Quanto à influência do tipo de óleo processado na oxidação lipídica dos concentrados armazenados à 40ºC, a adição de óleo de soja refinado não alterou os índices de peróxidos dos concentrados ao longo dos 15 dias de experimento, e para o degomado observou-se um aumento no 3º dia de armazenamento em 57%, 44%, 123% e 93% para os respectivos T1, T2, T3 e T4, em relação ao controle. Também, o efeito da adição de óleo de soja degomado resultou em aumento do índice de acidez de 21%, 36%, 43% e 57% a partir do 5º dia de experimento, em relação ao 1º dia. Conclui-se que durante os 15 dias de armazenamento, houve diferença no perfil oxidativo dos concentrados adicionados de óleo de soja quando se comparou as temperaturas de 25ºC e 40ºC, mas se manteve inalterado quando se avaliou os tipos de óleo refinado e degomado em diferentes porcentagens. Assim, a adição de óleo de soja refinado ou degomado não altera o perfil oxidativo do concentrado para bovino sob as condições deste estudo. / The objective of this work was to study the oxidative profile of concentrates for cattle added soybean oil, refined and degummed in a storage period of 15 days, at temperatures of 25ºC and 40ºC. Were formed five food groups: control (C) without addition of oil, treatments (T) 1, 2, 3 and 4 with the addition of 2, 4, 6 and 8%, respectively, of refined or degummed soybean oil. For this purpose ware available index of peroxide and of acidic. Regarding the influence of storage temperature, the addition of refined soybean oil did not alter the values of the peroxide during the trial period at 25ºC, however, at 40ºC of storage of food alter this parameter and was shown a maximum value about 0.9 mEq/kg of concentrate. The acidity of refined oil extracted from concentrates stored at 25ºC was not changed during the storage period, and 40ºC resulted in an increase of 19, 25, 44 and 44% for the respective T1, T2, T3 and T4 compared the control. Regarding the influence of oil processed in lipid oxidation of concentrates stored at 40ºC, the addition of refined soybean oil did not alter the levels of peroxide concentrates over the 15 days of experiment, and the degummed observed an increase in 3rd day of storage in 57%, 44%, 123% and 93% for the respective T1, T2, T3 and T4, compared to control. Also, the effect of addition of crude soybean oil resulted in increased acid value of 21%, 36%, 43% and 57% from the 5th day of experiment, as compared to day 1. Thus, the addition of refined soybean oil or degummed not change profile for bovine oxidative concentrated under the conditions of this study.

Thesis (MEng)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: Numerous problems with product quality and time-to-market launches can be traced back to the management of the product lifecycle. This research assignment provides insight into how an integrated value proposition design framework can address these issues by shifting the focus of product lifecycle management from being product-centric to being customer-centric. This framework combines tools, methods and processes from a variety of disciplines such as Systems Engineering, Marketing, Project Management, and Financial Management. The application of the framework during the product lifecycle management process is that of a planning and communication tool to ensure integration between multifunctional teams to increase customer value proposition quality and decrease product time to market. This research assignment was implemented in a new product development case study within a leading Telecommunications company in South Africa. / AFRIKAANSE OPSOMMING: Die bestuur van ‘n produk se lewensiklus veroorsaak verskeie probleme wat gepaard gaan met die kwaliteit van produkte en die verlengde tydperk wat dit neem om produkte aan die mark bekend te stel. Hierdie navorsingswerk verduidelik hoe die geïntegreerde waarde-stelling raamwerk die probleme met betrekking tot die bestuur van produkte se lewensiklusse aanspreek. Die raamwerk verskuif die fokus van die bestuur van ‘n produk se lewensiklus, wat produk-gesentreerd is, na ‘n kliënt-gesentreerde fokus. Die raamwerk maak gebruik van tegnieke, metodes en prosesse verkry uit die dissiplines van Sisteem Ingenieurswese, Bemarking, Projek bestuur en Finansiële bestuur. Die toepassing van die raamwerk verbeter die bestuur van ‘n produk se lewensiklus deur beplanning en kommunikasie te fassiliteer tussen multi-funksionele spanne. Genoemde raamwerk bevorder die samewerking tussen multi-funksionele spanne, verbeter die waarde-stellings aan kliënte, verhoog die kwaliteit van produkte en verkort die tydperk van produk bekendstelling aan die mark. Bogenoemde navorsingswerk is geïmplementeer in ‘n vooraanstaande Telekommunikasie maatskapy in Suid-Afrika, op ‘n nuwe produkontwikkeling gevallestudie.

Dans le domaine de l’aéronautique, l’acception ‘shape morphing’ a été utilisée pour identifier ces avions qui subissent certaine modifications géométrique pour améliorer leur adaptation au différents profils de missions. Différemment de la solution classique, celle ‘shape morphing’ exige : une distribution d’actionnement avec une densité de puissance élevée, une mécanisation des structures, des revêtements souples, et le développement des loi de contrôle. Dans ce scénario, un modèle capable reconnaitre l'insertion de capteur et d'actionneur de nouvelle génération, et capable de réduire au minimum le coût du calcul devient très intéressant. Ce travail essaye d'affronter deux aspects différents du problème. Dans la première partie, la question suivante a été exploitée: pour un problème donné, géométrie, chargement, etc. .. condition aux limites, quel est le modèle le plus précis en terme de résultats, fidélité et avec le plus réduit coût de calcul? Deux approches différentes ont été utilisées pour donner une réponse. Le diagramme de la « Théorie Meilleur Plate (RTPB) » a été dessiné. Avec cet instrument il est possible, pour un problème donné, d'identifier les modèles ayants les meilleurs temps de calcul et une bonne fidélité des résultats. Dans la deuxième partie de la thèse un modèle avancé mono dimensionnel et multi domaine en éléments fini est présenté. Le modèle est capable de capturer l'insertion d'éléments piézo-électriques dans l'aile composite. Il a été développé à partir de la formulation Carrera unifiée et à partir de l'équation de comportement électro-mécanique. Une comparaison avec la bibliographie actuelle a été fait afin de valider les résultats. / In the field of aeronautics, shape morphing has been used to identify those aircraft that un-dergo certain geometrical changes to enhance or adapt to their mission profile. Different formthe classical solution the shape morphing required: distributed high-power density actuation, structural mechanization, flexible skins, and control law development. In these scenario, model able to capture the insertion of new generation sensor and actuator, and able to minimize the computational cost become very interesting. These work try to affront two different aspect of the problem. In the first part the following question has been exploited: for a given problem, geometry, loading, boundary condition etc... which is the most accurate model in term of results fidelity with the lowest computational cost? Two different approaches have been used to give an answer. The Best Plate Theory Diagram (BPTD) has been drawn. Trough the BPTD it is possible, for a given problem, to identify those models with the lowest computational time and a good results fidelity. An advanced mono-dimensional multi-field FEM model is presented in the second part of the thesis. The model is able to capture the insertion of piezo-electric elements in composite wing. It has been developed starting from the Carrera Unified Formulation and from the electro-mechanical constitutive equation. Comparison with the bibliography have be done in order to validate the results. / Nel campo dell’aeronautica il termine shape morphing identifica quei velivoli in grado di apportare determinati cambiamenti geometrici al fine di adattarsi a diversi profili di missione. Diversamente dalle soluzioni convenzionali la progettazione di velivoli shape morphing richiede : un’attuazione distribuita, uno skin flessibile in grado di pemettere le deformazioni e delle leggi di controllo. Divengono quindi di notevole interesse modelli in grado di cogliere l’inserzione di attuatori e sensori di nuova generazione all’interno dell’ala, e di esibire al contempo un basto costo computazionale. Nel lavoro presentato in questa tesi vengono trattati entrabi gli aspetti. Nella prima parte si è andati a dare una risposta alla segunete domanda: per un dato problema, geometria, condizioni di carico, etc..., qual è il modello più accurato, in termini di fedeltà dei risultati, che presenta il minor costo computazionale? Il problema è stato affrontato attraverso due differenti approcci, che hanno portato alla creazione della "Best Plate Theory Curve", attraverso la quale è possibile, per un dato problema, identificare il modello più idoneo in termini di fedeltà dei risultati e di costo computazionale. Nella seconda parte del lavoro viene presentato un modello mono-dimensionale multi-campo avanzato in grado di cogliere l’inserzione di elementi piezo-elettrici in ali in materiale composito. Questo elemento è stato viluppato partendo dalla Carrera Unified Formulation e dalle equazioni costitutive elettromeccaniche. Sono state effettuate poi delle validazioni attraverso confronti con la bibliografia.

O objetivo deste trabalho foi estudar o perfil oxidativo de concentrados para bovinos adicionados de óleo de soja, refinado e degomado, em um período de armazenamento de 15 dias, sob as temperaturas de 25ºC e 40ºC. Foram formados cinco grupos de alimentos: controle (C) sem adição de óleo, tratamentos (T) 1, 2, 3 e 4 com adição de 2, 4, 6 e 8%, respectivamente, de óleo de soja refinado ou degomado. Para tal, foram avaliados os índices de peróxidos e de acidez. Com relação à influência da temperatura de estocagem, ao longo do período experimental à 25ºC, não houve alteração com relação aos valores de índice de peróxido quando se adicionou óleo de soja refinado aos concentrados, contudo, à 40ºC, houve aumento observando-se um valor máximo em torno de 0,9 mEq/kg de concentrado. O índice de acidez do óleo refinado extraído dos concentrados armazenados à 25ºC não foi alterado ao longo do período de armazenamento, e à 40ºC resultou em aumento de 19, 25, 44 e 44% para os respectivos T1, T2, T3 e T4 em relação ao controle. Quanto à influência do tipo de óleo processado na oxidação lipídica dos concentrados armazenados à 40ºC, a adição de óleo de soja refinado não alterou os índices de peróxidos dos concentrados ao longo dos 15 dias de experimento, e para o degomado observou-se um aumento no 3º dia de armazenamento em 57%, 44%, 123% e 93% para os respectivos T1, T2, T3 e T4, em relação ao controle. Também, o efeito da adição de óleo de soja degomado resultou em aumento do índice de acidez de 21%, 36%, 43% e 57% a partir do 5º dia de experimento, em relação ao 1º dia. Conclui-se que durante os 15 dias de armazenamento, houve diferença no perfil oxidativo dos concentrados adicionados de óleo de soja quando se comparou as temperaturas de 25ºC e 40ºC, mas se manteve inalterado quando se avaliou os tipos de óleo refinado e degomado em diferentes porcentagens. Assim, a adição de óleo de soja refinado ou degomado não altera o perfil oxidativo do concentrado para bovino sob as condições deste estudo. / The objective of this work was to study the oxidative profile of concentrates for cattle added soybean oil, refined and degummed in a storage period of 15 days, at temperatures of 25ºC and 40ºC. Were formed five food groups: control (C) without addition of oil, treatments (T) 1, 2, 3 and 4 with the addition of 2, 4, 6 and 8%, respectively, of refined or degummed soybean oil. For this purpose ware available index of peroxide and of acidic. Regarding the influence of storage temperature, the addition of refined soybean oil did not alter the values of the peroxide during the trial period at 25ºC, however, at 40ºC of storage of food alter this parameter and was shown a maximum value about 0.9 mEq/kg of concentrate. The acidity of refined oil extracted from concentrates stored at 25ºC was not changed during the storage period, and 40ºC resulted in an increase of 19, 25, 44 and 44% for the respective T1, T2, T3 and T4 compared the control. Regarding the influence of oil processed in lipid oxidation of concentrates stored at 40ºC, the addition of refined soybean oil did not alter the levels of peroxide concentrates over the 15 days of experiment, and the degummed observed an increase in 3rd day of storage in 57%, 44%, 123% and 93% for the respective T1, T2, T3 and T4, compared to control. Also, the effect of addition of crude soybean oil resulted in increased acid value of 21%, 36%, 43% and 57% from the 5th day of experiment, as compared to day 1. Thus, the addition of refined soybean oil or degummed not change profile for bovine oxidative concentrated under the conditions of this study.