362 research outputs found

    Optimal bundle formation and pricing of two products with limited stock

    Get PDF
    Cataloged from PDF version of article.In this study, we consider the stochastic modeling of a retail firm that sells two types of perishable products in a single period not only as independent items but also as a bundle. Our emphasis is on understanding the bundling practices on the inventory and pricing decisions of the firm. One of the issues we address is to decide on the number of bundles to be formed from the initial product inventory levels and the price of the bundle to maximize the expected profit. Product demands follow a Poisson Process with a price dependent rate. Customer reservation prices are assumed to have a joint distribution. We study the impact of reservation price distributions, initial inventory levels, product prices, demand arrival rates and cost of bundling. We observe that the expected profit decreases as the correlation between the reservation prices of two products increases. With negative correlation, bundling cost has a significant impact on the number of bundles formed. When the product prices are low, the retailer sells individual products as well as the bundle (mixed bundling), when they are high, the retailer sells only bundles (pure bundling). The expected profit and the number of bundles offered decrease as the variance of the reservation price distribution increases. For high starting inventory levels, the retailer reduces bundle price and offers more bundles. The number of bundle sales decreases and the number of individual product sales increases when the arrival rate increases since the need for bundling decreases. Impacts of substitutability and complementarity of products are also investigated. The retailer forms more bundles, or charges higher prices for the bundle or both as the products become more complementary and less substitutable. © 2009 Elsevier B.V. All rights reserved

    A finite element analysis on combined convection and conduction in a channel with a thick walled cavity

    Get PDF
    Purpose: The purpose of this paper is to examine the effects of thick wall parameters of a cavity on combined convection in a channel. In other words, conjugate heat transfer is solved. Design/methodology/approach: Galerkin weighted residual finite element method is used to solve the governing equations of mixed convection. Findings: The streamlines, isotherms, local and average Nusselt numbers are obtained and presented for different parameters. It is found heat transfer is an increasing function of dimensionless thermal conductivity ratio. Originality/value: The literature does not have mixed convection and conjugate heat transfer problem in a channel with thick walled cavity

    Embodied Gesture Processing: Motor-Based Integration of Perception and Action in Social Artificial Agents

    Get PDF
    A close coupling of perception and action processes is assumed to play an important role in basic capabilities of social interaction, such as guiding attention and observation of others’ behavior, coordinating the form and functions of behavior, or grounding the understanding of others’ behavior in one’s own experiences. In the attempt to endow artificial embodied agents with similar abilities, we present a probabilistic model for the integration of perception and generation of hand-arm gestures via a hierarchy of shared motor representations, allowing for combined bottom-up and top-down processing. Results from human-agent interactions are reported demonstrating the model’s performance in learning, observation, imitation, and generation of gestures

    A simple lattice Boltzmann model for conjugate heat transfer research

    Get PDF
    In this paper a lattice Boltzmann (LB) model is proposed for conjugated heat transfer research. Through taking the most advantages of the standard LB method, the present model can remedy the shortcomings of the available related LB models via a simple way and meanwhile a number of intrinsic advantages of the standard LB method are preserved. It does not require any specific treatment dependent on interface topology and independent from the choice of lattice model. Moreover, it can be used for unsteady problems with complicated and time dependent interfaces. The accuracy and reliability of the present model are validated by three nontrivial benchmark tests. The good agreements between the present numerical prediction and available open data demonstrate the applicability of the present model for complicated conjugated heat transfer problems. Finally, the present model could be extended to some other important areas straightforwardly, such as fluid–solid phase change modeling

    Recognizing Speech in a Novel Accent: The Motor Theory of Speech Perception Reframed

    Get PDF
    The motor theory of speech perception holds that we perceive the speech of another in terms of a motor representation of that speech. However, when we have learned to recognize a foreign accent, it seems plausible that recognition of a word rarely involves reconstruction of the speech gestures of the speaker rather than the listener. To better assess the motor theory and this observation, we proceed in three stages. Part 1 places the motor theory of speech perception in a larger framework based on our earlier models of the adaptive formation of mirror neurons for grasping, and for viewing extensions of that mirror system as part of a larger system for neuro-linguistic processing, augmented by the present consideration of recognizing speech in a novel accent. Part 2 then offers a novel computational model of how a listener comes to understand the speech of someone speaking the listener's native language with a foreign accent. The core tenet of the model is that the listener uses hypotheses about the word the speaker is currently uttering to update probabilities linking the sound produced by the speaker to phonemes in the native language repertoire of the listener. This, on average, improves the recognition of later words. This model is neutral regarding the nature of the representations it uses (motor vs. auditory). It serve as a reference point for the discussion in Part 3, which proposes a dual-stream neuro-linguistic architecture to revisits claims for and against the motor theory of speech perception and the relevance of mirror neurons, and extracts some implications for the reframing of the motor theory

    Modeling the Development of Goal-Specificity in Mirror Neurons

    Get PDF
    Neurophysiological studies have shown that parietal mirror neurons encode not only actions but also the goal of these actions. Although some mirror neurons will fire whenever a certain action is perceived (goal-independently), most will only fire if the motion is perceived as part of an action with a specific goal. This result is important for the action-understanding hypothesis as it provides a potential neurological basis for such a cognitive ability. It is also relevant for the design of artificial cognitive systems, in particular robotic systems that rely on computational models of the mirror system in their interaction with other agents. Yet, to date, no computational model has explicitly addressed the mechanisms that give rise to both goal-specific and goal-independent parietal mirror neurons. In the present paper, we present a computational model based on a self-organizing map, which receives artificial inputs representing information about both the observed or executed actions and the context in which they were executed. We show that the map develops a biologically plausible organization in which goal-specific mirror neurons emerge. We further show that the fundamental cause for both the appearance and the number of goal-specific neurons can be found in geometric relationships between the different inputs to the map. The results are important to the action-understanding hypothesis as they provide a mechanism for the emergence of goal-specific parietal mirror neurons and lead to a number of predictions: (1) Learning of new goals may mostly reassign existing goal-specific neurons rather than recruit new ones; (2) input differences between executed and observed actions can explain observed corresponding differences in the number of goal-specific neurons; and (3) the percentage of goal-specific neurons may differ between motion primitives

    Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

    Full text link
    [EN] The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato strips, in 250 mL of fresh oil (at room temperature), were subjected to three different microwave powers (315, 430, and 600 W) in a conventional microwave oven. Microwave frying resulted in an acrylamide reduction ranged from 37 to 83% compared to deep-oil frying. Microwave-fried French fries presented lower moisture and higher fat content than deep-oil fried potatoes. Concretely, microwave-fried potatoes presented values of moisture and texture more similar to potato chips than French fries, nonetheless with lower fat levels (less than 20 g/100 g wb) and acrylamide content (lower than 100 Âżg/kg wb) at the reference time. This study presents an alternative way of frying to address the production of healthier potato chips.The authors would like to thank the Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.Sansano, M.; De Los Reyes CĂĄnovas, R.; AndrĂ©s Grau, AM.; Heredia GutiĂ©rrez, AB. (2018). Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries. Food and Bioprocess Technology. 11(10):1934-1939. doi:10.1007/s11947-018-2144-zS193419391110AACC. (1995). Approved methods of the American association of cereal chemists (9th ed.). St. Paul: The Association.Adedeji, A. A., Ngadi, M. O., & Raghavan, G. S. V. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of Food Engineering, 91(1), 146–153.AhrnĂ©, L., Andersson, C.-G., Floberg, P., RosĂ©n, J., & Lingnert, H. (2007). Effect of crust temperature and water content on acrylamide formation during baking of white bread: steam and falling temperature baking. LWT-Food Science and Technology, 40(10), 1708–1715.Amrein, T. M., Limacher, A., Conde-Petit, B., AmadĂČ, R., & Escher, F. (2006). Influence of thermal processing conditions on acrylamide generation and Browning in a potato model system. Journal of Agricultural and Food Chemistry, 54(16), 5910–5916.AndrĂ©s, A., Arguelles, Á., CastellĂł, M. L., & Heredia, A. (2013). Mass transfer and volume changes in French fries during air frying. Food and Bioprocess Technology, 6(8), 1917–1924.Barutcu, I., Sahin, S., & Sumnu, G. (2009). Acrylamide formation in different batter formulations during microwave frying. LWT - Food Science and Technology, 42(1), 17–22.Belgin Erdoǧdu, S., Palazoǧlu, T. K., Gökmen, V., ƞenyuva, H. Z., & Ekiz, H. Ä°. (2007). Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. Journal of the Science of Food and Agriculture, 87(1), 133–137.Biedermann, M., Noti, A., Biedermann-Brem, S., Mozzetti, V., & GROB, K. (2002). Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 93(6), 668–687.BrĂ„then, E., & Knutsen, S. H. (2005). Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread. Food Chemistry, 92(4), 693–700.Buffler, C. R. (1993). Microwave cooking and processing: Engineering fundamentals for the food scientist. (A. Books, Ed.). New York: Van Nostrand Reinhold.Datta, A. K. (1990). Heat and mass transfer in the microwave processing of food. Chemical Engineering Progress, 86(6), 47–53.Datta, A. K. (2001). Handbook of microwave technology for food application. CRC Press.De los Reyes, R., Heredia, A., Fito, P., De los Reyes, E., & AndrĂ©s, A. (2007). Dielectric spectroscopy of osmotic solutions and osmotically dehydrated tomato products. Journal of Food Engineering, 80(4), 1218–1225. 2.Granda, C., & Moreira, R. G. (2005). Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. Journal of Food Process Engineering, 28(5), 478–493.Lizhi, H., Toyoda, K., & Ihara, I. (2008). Dielectric properties of edible oils and fatty acids as a function of frequency, temperature, moisture and composition. Journal of Food Engineering, 88(2), 151–158.Oztop, M. H., Sahin, S., & Sumnu, G. (2007). Optimization of microwave frying of potato slices by using Taguchi technique. Journal of Food Engineering, 79(1), 83–91.Parikh, A., & Takhar, P. S. (2016). Comparison of microwave and conventional frying on quality attributes and fat content of potatoes. Journal of Food Science, 81(11), E2743–E2755.Pedreschi, F., & Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70(4), 557–563.Sahin, S., Sumnu, G., & Oztop, M. H. (2007). Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. Journal of the Science of Food and Agriculture, 87(15), 2830–2836. https://doi.org/10.1002/jsfa.3034 .Sansano, M., Juan-BorrĂĄs, M., Escriche, I., AndrĂ©s, A., & Heredia, A. (2015). Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes. Journal of Food Science, 80(5), 1120–1128.Sansano, M., Heredia, A., Peinado, I., & AndrĂ©s, A. (2017). Dietary acrylamide: What happens during digestion. Food Chemistry, 237, 58–64.Schiffmann, R. (2017). 7 - Microwave-assisted frying. In The microwave processing of foods (2nd edn, pp. 142–151). Sawston: Woodhead Publishing.Tang, J., Feng, H., & Lau, M. (2002). Microwave heating in food processing. In X.Young, J. Tang, C. Zhang, & W. Xin (Eds.), Advances in Agricultural Engineering (pp. 1–44). New York: Scientific Press.Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2002). Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50(17), 4998–5006.Taubert, D., Harlfinger, S., Henkes, L., Berkels, R., & Schömig, E. (2004). Influence of processing parameters on acrylamide formation during frying of potatoes. Journal of Agricultural and Food Chemistry, 52(9), 2735–2739.Venkatesh, M. S., & Raghavan, G. S. V. (2004). An overview of microwave processing and dielectric properties of agri-food materials. Biosystems Engineering, 88(1), 1–18
    • 

    corecore