Timbre from Sound Synthesis and High-level Control Perspectives

International audienceExploring the many surprising facets of timbre through sound manipulations has been a common practice among composers and instrument makers of all times. The digital era radically changed the approach to sounds thanks to the unlimited possibilities offered by computers that made it possible to investigate sounds without physical constraints. In this chapter we describe investigations on timbre based on the analysis by synthesis approach that consists in using digital synthesis algorithms to reproduce sounds and further modify the parameters of the algorithms to investigate their perceptual relevance. In the first part of the chapter timbre is investigated in a musical context. An examination of the sound quality of different wood species for xylophone making is first presented. Then the influence of instrumental control on timbre is described in the case of clarinet and cello performances. In the second part of the chapter, we mainly focus on the identification of sound morphologies, so called invariant sound structures responsible for the evocations induced by environmental sounds by relating basic signal descriptors and timbre descriptors to evocations in the case of car door noises, motor noises, solid objects, and their interactions

Data for: Viscous sintering kinetics of biopolymer filaments extruded for 3D printing (Dynamic Mechanical Analysis)

Results of Dynamic Mechanical Analysis -DMA- performed on extruded filament based on zein plasticized by 20w% glycerol (diameter_filament = 2 mm; lenght_filament=20mm).The mechanical active length between the two grips is 10 mm. The extrudate is characterized in tensile mode at 1Hz, with strain set at 0.1% and heating rate at 3°C/min.Values are presented for the storage modulus (E', [Pa]), the loss modulus (E'', [Pa]) and the damping factor (tan_delta=E''/E', [-])

Data for: Viscous sintering kinetics of biopolymer filaments extruded for 3D printing (Image Analysis)

Results of the image analysis during sintering sequences.Fusion bonding kinetics between two extruded filaments based on zein plasticized by 20w% glycerol (filament_diameter=2mm, each) at T=80°C, T=100°C, T=120°C, T=125°C, T=130°C and T=140°C (average values and standard deviations for 3 trials carried out at each temperature):- Evolution of the bonding angle, Theta [rad], between the two extruded filaments- Evolution of the convexity index, Iconvex [-], defined as the ratio between the area of the two filaments cross-section and the convex surface (the whole area including the two filaments cross-section and concavities between them). This ratio reaches a value of 1 if the fusion bonding leads to a perfect sintering of the two filaments, without residual concavity

Lemniscates fitting to the contour of thermoplastic filaments pairs during viscous sintering

Characterization of the viscous sintering of extruded filaments pairs (zein plasticized by 20w%glycerol used as model-biopolymer for Additive Manufacturing by Melt Extrusion ; T=120°C ; Extruded_Filament_Diameter≈2mm) : Successive lemniscates fitting to their evolving contour. - Sintering time [s] (Column#1); - Average values of the shape parameter B [-] and their associated standard deviations [-] (Columns#2 and #3, respectively), computed from lemniscate fitting in a polar coordinate system (Sowinski and Jasion, 2019); - Average values of parameter a [pixel] and their associated standard deviations [pixel] (Columns#4 and #5, respectively), issued from image analysis. With a=Lmax/2, Lmax being the maximal horizontal lenght of the white object (i.e., filaments pairs) on the segmented image (i.e., binary). Parameter a is used as the size coefficient for lemniscate fitting in a polar coordinate system (Sowinski and Jasion, 2019); - Average values of Lmax normalized as the sintering filaments size factor : Lmax/Lmax_initial [-] and their associated standard deviations [-] (Columns#6 and #7, respectively); - Average values of m^2 [-], derived from the parameter m of lemniscate used to fit particles viscous sintering in a Cartesian coordinate system (Hopper, 1984) and their associated standard deviations [-] (Columns#8 and #9, respectively)

Data for: Viscous sintering kinetics of biopolymer filaments extruded for 3D printing (Dynamic Mechanical Analysis)

Results of Dynamic Mechanical Analysis -DMA- performed on extruded filament based on zein plasticized by 20w% glycerol (diameter_filament = 2 mm; lenght_filament=20mm).The mechanical active length between the two grips is 10 mm. The extrudate is characterized in tensile mode at 1Hz, with strain set at 0.1% and heating rate at 3°C/min.Values are presented for the storage modulus (E', [Pa]), the loss modulus (E'', [Pa]) and the damping factor (tan_delta=E''/E', [-]).THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE. TO VIEW A LIST OF FILES AND ACCESS THE FILES IN THIS DATASET CLICK ON THE DOI-LINK ABOV

Data for: Viscous sintering kinetics of biopolymer filaments extruded for 3D printing (Image Analysis)

Results of the image analysis during sintering sequences.Fusion bonding kinetics between two extruded filaments based on zein plasticized by 20w% glycerol (filament_diameter=2mm, each) at T=80°C, T=100°C, T=120°C, T=125°C, T=130°C and T=140°C (average values and standard deviations for 3 trials carried out at each temperature):- Evolution of the bonding angle, Theta [rad], between the two extruded filaments- Evolution of the convexity index, Iconvex [-], defined as the ratio between the area of the two filaments cross-section and the convex surface (the whole area including the two filaments cross-section and concavities between them). This ratio reaches a value of 1 if the fusion bonding leads to a perfect sintering of the two filaments, without residual concavity.THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE. TO VIEW A LIST OF FILES AND ACCESS THE FILES IN THIS DATASET CLICK ON THE DOI-LINK ABOV

Lemniscates fitting to the contour of thermoplastic filaments pairs during viscous sintering

Characterization of the viscous sintering of extruded filaments pairs (zein plasticized by 20w%glycerol used as model-biopolymer for Additive Manufacturing by Melt Extrusion ; T=120°C ; Extruded_Filament_Diameter≈2mm) : Successive lemniscates fitting to their evolving contour. - Sintering time [s] (Column#1); - Average values of the shape parameter B [-] and their associated standard deviations [-] (Columns#2 and #3, respectively), computed from lemniscate fitting in a polar coordinate system (Sowinski and Jasion, 2019); - Average values of parameter a [pixel] and their associated standard deviations [pixel] (Columns#4 and #5, respectively), issued from image analysis. With a=Lmax/2, Lmax being the maximal horizontal lenght of the white object (i.e., filaments pairs) on the segmented image (i.e., binary). Parameter a is used as the size coefficient for lemniscate fitting in a polar coordinate system (Sowinski and Jasion, 2019); - Average values of Lmax normalized as the sintering filaments size factor : Lmax/Lmax_initial [-] and their associated standard deviations [-] (Columns#6 and #7, respectively); - Average values of m^2 [-], derived from the parameter m of lemniscate used to fit particles viscous sintering in a Cartesian coordinate system (Hopper, 1984) and their associated standard deviations [-] (Columns#8 and #9, respectively)

Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough

International audienceX-ray tomography is a relevant technique for the dynamic follow-up of gas bubbles in an opaque viscoelastic matrix, especially using image analysis. It has been applied here to pieces of fermenting wheat flour dough of various compositions, at two different voxel sizes (15 and 5 mm). The resulting evolution of the main cellular features shows that the creation of cellular structures follows two regimes that are defined by a characteristic time of connectivity, t(c) [30 and 80 min]: first (t = t(c)) they become connected since the percolation of the gas phase is limited by liquid films. During the first regime, bubbles can be tracked and the local strain rate can be measured. Its values (10(-4)-5 x 10(-4) s(-1)) are in agreement with those computed from dough viscosity and internal gas pressure, both of which depend on the composition. For higher porosity, P = 0.64 in our case, and thus occurring in the second regime, different cellular structures are obtained and XRT images show deformed gas cells that display complex shapes. The comparison of these images with confocal laser scanning microscopy images suggests the presence of liquid films that separate these cells. The dough can therefore be seen as a three-phase medium: viscoelastic matrix/gas cell/liquid phase. The contributions of the different levels of matter organization can be integrated by defining a capillary number (C-a(*) = 0.1-1) that makes it possible to predict the macroscopic dough behavior

Variations des propriétés rhéologiques et de la structure alvéolaire de pâtes de farine de blé au cours du laminage

National audienceDurant la panification, la mise en forme de la pâte par laminage, étirement et enroulement, a des répercussions méconnues sur la structure alvéolaire, tant sur la phase gazeuse que sur les propriétés rhéologiques de la matrice amidon-gluten. Les propriétés rhéologiques de pâtes de farine de blé, pour différentes conditions de laminage (entrefer = 2mm - ∞), ont donc été déterminées en faibles et grandes déformations par DMA et par compression uniaxiale en conditions lubrifiées, respectivement. La diminution de l’entrefer augmente faiblement mais significativement leur viscosité élongationnelle, dont les variations ont pu être ajustées par un modèle1 combinant déformation et vitesse de déformation. Une tendance semblable, mais moins significative, est observée en faibles déformations, par le rapport des modules de stockage mesurés à température ambiante et à 75-80°C; ce résultat suggère un impact réduit du laminage sur la structuration du réseau de gluten. Les cinétiques de porosité P(t) et de stabilité S(t) des pâtes laminées en cours de fermentation ont ensuite été étudiées à l’échelle macroscopique, par analyse d’images. Le temps de croissance libre des alvéoles, défini comme le point d’inflexion de la courbe P(t), varie assez peu (36-52 min) mais augmente avec la diminution de l’entrefer, ce qui est interprétable par un modèle de croissance simple de bulles, en accord avec les variations de viscosité élongationnelle. Les variations de stabilité de la pâte suggèrent un optimum de valeur de l’entrefer pour une structure alvéolaire homogène. Ces interprétations sont en cours de vérification par des expérimentations de microtomographie RX (ESRF-ID19, résolution 6 μm) afin de préciser l’incidence du laminage sur l’anisotropie de la structure alvéolaire et son évolution en cours de fermentation