WSN hardware for automotive applications: Preliminary results for the case of public transportation

The ubiquitous nature and great potential of Wireless Sensors Network has not yet been fully exploited in automotive applications. This work deals with the choice of the cost-effective hardware required to face the challenges and issues proposed by the new trend in the development of intelligent transportation systems. With this aim, a preliminary WSN architecture is proposed. Several commercially available open-source platforms are compared and the Raspberry Pi stood out as a suitable and viable solution. The sensing layer is designed with two goals. Firstly, accelerometric, temperature, and relative humidity sensors were integrated on a dedicated PCB to test if mechanical or environmental stresses during bus rides could be harmful to the device or to its performances. The physical quantities are monitored automatically to alert the driver, thus improving the quality of service. Then, the rationale and functioning of the management and service layer is presented. The proposed cost-effective WSN node was employed and tested to transmit messages and videos, while investigating if any quantitative relationship exists between these operations and the environmental and operative conditions experienced by the hardware

A wireless sensors network for monitoring the Carasau bread manufacturing process

This work copes with the design and implementation of a wireless sensors network architecture to automatically and continuously monitor, for the first time, the manufacturing process of Sardinian Carasau bread. The case of a traditional bakery company facing the challenge of the Food-Industry 4.0 competitiveness is investigated. The process was analyzed to identify the most relevant variables to be monitored during the product manufacturing. Then, a heterogeneous, multi-tier wireless sensors network was designed and realized to allow the real-time control and the data collection during the critical steps of dough production, sheeting, cutting and leavening. Commercial on-the-shelf and cost-effective integrated electronics were employed, making the proposed approach of interest for many practical cases. Finally, a user-friendly interface was provided to enhance the understanding, control and to favor the process monitoring. With the wireless senors network (WSN) we designed, it is possible to monitor environmental parameters (temperature, relative humidity, gas concentrations); cinematic quantities of the belts; and, through a dedicated image processing system, the morphological characteristics of the bread before the baking. The functioning of the WSN was demonstrated and a statistical analysis was performed on the variables monitored during different seasons

A Robust SVM Color-Based Food Segmentation Algorithm for the Production Process of a Traditional Carasau Bread

In this paper, we address the problem of automatic image segmentation methods applied to the partial automation of the production process of a traditional Sardinian flatbread called pane Carasau for assuring quality control. The study focuses on one of the most critical activities for obtaining an efficient degree of automation: the estimation of the size and shape of the bread sheets during the production phase, to study the shape variations undergone by the sheet depending on some environmental and production variables. The knowledge can thus be used to create a system capable of predicting the quality of the shape of the dough produced and empower the production process. We implemented an image acquisition system and created an efficient machine learning algorithm, based on support vector machines, for the segmentation and estimation of image measurements for Carasau bread. Experiments demonstrated that the method can successfully achieve accurate segmentation of bread sheets images, ensuring that the dimensions extracted are representative of the sheets coming from the production process. The algorithm proved to be fast and accurate in estimating the size of the bread sheets in various scenarios that occurred over a year of acquisitions. The maximum error committed by the algorithm is equal to the 2.2% of the pixel size in the worst scenario and to 1.2% elsewhere

L1\mathcal{L}^1 limit solutions for control systems

For a control Cauchy problem $$\dot x= {f}(t,x,u,v) +\sum_{\alpha=1}^m g_\alpha(x) \dot u_\alpha,\quad x(a)=\bar x,$$ on an interval $[a,b]$, we propose a notion of limit solution $x,$ verifying the following properties: i) $x$ is defined for $\mathcal{L}^1$ (impulsive) inputs $u$ and for standard, bounded measurable, controls $v$; ii) in the commutative case (i.e. when $[g_{\alpha},g_{\beta}]\equiv 0,$ for all $\alpha,\beta=1,...,m$), $x$ coincides with the solution one can obtain via the change of coordinates that makes the $g_\alpha$ simultaneously constant; iii) $x$ subsumes former concepts of solution valid for the generic, noncommutative case. In particular, when $u$ has bounded variation, we investigate the relation between limit solutions and (single-valued) graph completion solutions. Furthermore, we prove consistency with the classical Carath\'eodory solution when $u$ and $x$ are absolutely continuous. Even though some specific problems are better addressed by means of special representations of the solutions, we believe that various theoretical issues call for a unified notion of trajectory. For instance, this is the case of optimal control problems, possibly with state and endpoint constraints, for which no extra assumptions (like e.g. coercivity, bounded variation, commutativity) are made in advance

Study and Design of a Wireless Sensors Network for the Optimization of Bread Manufacturing Process

This work deals with the study and design of a wireless sensors network (WSN) architecture to optimize the manufacturing process of Sardinian Carasau bread. In a scenario of a small-scale bakery industry, a set of process variable to be monitored to optimize the product manufacturing is defined. Then a WSN architecture is studied and set-up to allow for real-time and in situ data collection during both the dough production and the leavening steps. Commercial on-the-shelf and cost-effective integrated electronics is employed. Finally, a user-friendly interface is provided to enhance the understanding, control and, in particular, to favor the optimization of the process

Empowering traditional carasau bread production using wireless sensor network

To be competitive in Industry 4.0, small scale and traditional industries, such as bread companies, must be equipped with engineering tools and technologies for empowering food processing and product quality. Wireless sensors networks stand out as promising, cost-effective solution. In this work we present the design and functioning of a network for monitoring and enhancing the bread manufacturing process. We designed a three-tier network with heterogenous nodes for continuously acquire data related to process and environmental variables

Improvement of a WSN for Quality Monitoring in Carasau Bread Industry: Hardware and Software Testing

The digitalization challenges and high quality standards offered by Industry 4.0 to the traditional bread manufacturing sector calls for engineering solutions, such as wireless sensors network (WSN). In this work it is presented the long-term test and statistical analysis of the improvement of the hardware and software modules of an existing WSN for Carasau bread industry

Proliferative Activity and Cholesterol Ester Metabolism in Primary Culture of Human Pterygium Fibroblasts

Purpose: There is now increasing evidence that pterygium is a tumor-like tissue, and that cell growth, as well as DNA replication, is closely linked to cholesterol ester metabolism. Therefore, in the present study, primary cultures of human pterygium fibroblasts in vitro were utilized to investigate a possible correlation between cell growth and cholesterol ester metabolism in pterygial formation. Methods: Primary cultures of pterygium and normal conjunctiva fibroblasts were obtained from patients classified above grade 3 using micro-dissection surgery and from healthy donors, respectively. Expression of p53 and Ki-67 oncogenes was evaluated by immunostaining techniques. Growth kinetic studies were evaluated by growth curve, and 3H-thymidine incorporation. Cholesterol esterification was evaluated by 14C- oleate incorporated into cholesterol esters. Results: Pterygium fibroblasts revealed an increased expression of P53 and Ki-67 compared to normal cells. In addition they grow at faster rate than normal cells. In pterygium fibroblasts, cholesterol esterification increased as cells progressed from resting to proliferating phase. These results provide evidence that cholesterol esterification “per se” may be a limiting factor in determining pterygium cell cycle progression. These conclusions are consistent with the fact that, when fibroblasts are treated with potent inhibitors of cell growth such as pioglitazone and everolimus, the reduction of DNA synthesis caused by the drugs is accompanied by an extensive decrease of cholesterol esterification. Conclusions: This study indicates that pterygium has an altered metabolism of cholesterol esters, and thus that cholesterol esterification could be a potential pharmacological target for prevention and treatment of pterygium