Development of a sensitivity analysis technique for multiloop flight control systems

This report presents the development and application of a sensitivity analysis technique for multiloop flight control systems. This analysis yields very useful information on the sensitivity of the relative-stability criteria of the control system, with variations or uncertainties in the system and controller elements. The sensitivity analysis technique developed is based on the computation of the singular values and singular-value gradients of a feedback-control system. The method is applicable to single-input/single-output as well as multiloop continuous-control systems. Application to sampled-data systems is also explored. The sensitivity analysis technique was applied to a continuous yaw/roll damper stability augmentation system of a typical business jet, and the results show that the analysis is very useful in determining the system elements which have the largest effect on the relative stability of the closed-loop system. As a secondary product of the research reported here, the relative stability criteria based on the concept of singular values were explored

Design of a digital ride quality augmentation system for commuter aircraft

Commuter aircraft typically have low wing loadings, and fly at low altitudes, and so they are susceptible to undesirable accelerations caused by random atmospheric turbulence. Larger commercial aircraft typically have higher wing loadings and fly at altitudes where the turbulence level is lower, and so they provide smoother rides. This project was initiated based on the goal of making the ride of the commuter aircraft as smooth as the ride experienced on the major commercial airliners. The objectives of this project were to design a digital, longitudinal mode ride quality augmentation system (RQAS) for a commuter aircraft, and to investigate the effect of selected parameters on those designs

lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin e

Buffalo (Bubalus bubalis) meat is not widely used in the diet, but it is recently reconsidered due to its valuable nutritional qualities. New strategies aiming to improve the quality of buffalo meat have to be applied particularly to face the problem of lipid peroxidation, one of the most important causes of meat food deterioration. The aim of this study was to evaluate the lipid oxidation of buffalo meat (muscles Caput longum tricipitis brachii, Longissimus dorsi and Semimembranosus), coming from animals fed with two different amount of vitamin E (600 IU/die and 1500 IU/die for 102 -123 days) considering, as markers for lipid oxidation, the concentration of malondialdehyde (MDA) by HPLC-UV and TBA test. Moreover it was evaluated, by HPLC-DAD, vitamin E concentration in the meat samples. Muscles coming from animals with vitamin E supplementation were in mean 2 times more enriched of vitamin E than control (p < 0.05). Meat from buffalo fed with 600 IU/die vitamin E had significant lower MDA concentration in comparison with control (in mean -53%, n= 4). Both for MDA and vitamin E concentrations not significant differences were found between the supplementation of 600 IU/die and 1500 IU/die. It is concluded that dietary supplementation with Vitamin E is a promising strategy to prevent lipid oxidation of buffalo meat and to prolong its shelf-life

The antimicrobial peptide Temporin L impairs E. coli cell division by interacting with FtsZ and the divisome complex

Background: The comprehension of the mechanism of action of antimicrobial peptides is fundamental for the design of new antibiotics. Studies performed looking at the interaction of peptides with bacterial cells offer a faithful picture of what really happens in nature. Methods: In this work we focused on the interaction of the peptide Temporin L with E. coli cells, using a variety of biochemical and biophysical techniques that include: functional proteomics, docking, optical microscopy, TEM, DLS, SANS, fluorescence. Results: We identified bacterial proteins specifically interacting with the peptides that belong to the divisome machinery; our data suggest that the GTPase FtsZ is the specific peptide target. Docking experiments supported the FtsZ-TL interaction; binding and enzymatic assays using recombinant FtsZ confirmed this hypothesis and revealed a competitive inhibition mechanism. Optical microscopy and TEM measurements demonstrated that, upon incubation with the peptide, bacterial cells are unable to divide forming long necklace-like cell filaments. Dynamic light scattering studies and Small Angle Neutron Scattering experiments performed on treated and untreated bacterial cells, indicated a change at the nanoscale level of the bacterial membrane. Conclusions: The peptide temporin L acts by a non-membrane-lytic mechanism of action, inhibiting the divisome machinery. General significance: Identification of targets of antimicrobial peptides is pivotal to the tailored design of new antimicrobials

Acoustic cavitation by means ultrasounds in the extra virgin olive oil extraction process

Abstract The virgin olive oil extraction process has changed very little over the past 20 years when the mechanical crushers, malaxers, horizontal and vertical centrifuges, took place in the olive mills. However, malaxation process remains the main critical step due to the discontinuity of this process. In previous activities, the same authors demonstrated how application of new emerging technologies could offer an interesting number of advantages to remove this bottleneck and, among the others, the ultrasound (US) technology is the most promising one, due to its mechanical and thermal effects due to the acoustic cavitation phenomenon. Acoustic cavitation, provided by means of low frequency high power ultrasounds, increases the quality, the work capacity and efficiency of the extraction plant, guaranteeing the sustainability. The paper shows how the authors have designed, realized and tested the first in the world continuous ultrasonic full-scale device for the extra virgin olive oil industry, with the aim to obtain the best product quality at the highest efficiency. Considering the heterogeneity of the olive paste, which is composed of different tissues, and considering the large number of parameters able to influence the process, a 3D multiphase CFD analysis was used as auxiliary tool in the design a so-called Sono-Heat-Exchanger (SHE). This innovative device, to be placed between the crusher and the decanter, is a combination of a heat-exchanger with plate-shape ultrasonic transducers. Finally, experimental results about yields and phenols contents demonstrated the relevance of this innovation

Tip-Clearance Actuation With Magnetic Bearings for High-Speed Compressor Stall Control

Magnetic bearings are widely used as active suspension devices in rotating machinery, mainly for active vibration control purposes. The concept of active tip clearance control suggests a new application of magnetic bearings as servo-actuators to stabilize rotating stall in axial compressors. This paper presents a first-of-a-kind feasibility study of an active stall control experiment with a magnetic bearing servo-actuator in the NASA Glenn high-speed single-stage compressor test facility. Together with CFD and experimental data a two-dimensional, incompressible compressor stability model was used in a stochastic estimation and control analysis to determine the required magnetic bearing performance for compressor stall control. The resulting requirements introduced new challenges to the magnetic bearing actuator design. A magnetic bearing servo-actuator was designed which fulfilled the performance specifications. Control laws were then developed to stabilize the compressor shaft. In a second control loop, a constant gain controller was implemented to stabilize rotating stall. A detailed closed loop simulation at 100% corrected design speed resulted in a 2.3% reduction of stalling mass flow which is comparable to results obtained in the same compressor by Weigl et al. (1998) using unsteady air injection. The design and simulation results presented here establish the viability of magnetic bearings for stall control in aero-engine high-speed compressors. Furthermore the paper outlines a general design procedure to develop magnetic bearing servo-actuators for high-speed turbomachinery.United States. National Aeronautics and Space Administration (Grant NAG3-1457

A Flexible Robotic Depalletizing System for Supermarket Logistics

Depalletizing robotic systems are commonly deployed to automatize and speed-up parts of logistic processes. Despite this, the necessity to adapt the preexisting logistic processes to the automatic systems often impairs the application of such robotic solutions to small business realities like supermarkets. In this work we propose a robotic depalletizing system designed to be easily integrated into supermarket logistic processes. The system has to schedule, monitor and adapt the depalletizing process considering both on-line perceptual information given by non-invasive sensors and constraints provided by the high-level management system or by a supervising user. We describe the overall system discussing two case studies in the context of a supermarket logistic process. We show how the proposed system can manage multiple depalletizing strategies and multiple logistic requests

A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil

In this study, we explored the sensory and nutritional properties of innovative ice-creams designed totally replacing cow’s milk cream with extra virgin olive oil (EVOO). Milk and chocolate flavored ice-creams containing 14.1% and 10.2% milk cream or 5.1% and 3.6% of EVOO were produced. In a triangle test, only the milk-flavored ice-cream with EVOO was distinguished from its traditional counterpart whereas in a quantitative descriptive sensory analysis EVOO ice-creams showed an increased intensity of the descriptor “grassy” that was supported by the greater concentrations of specific volatile organic compounds coming from EVOO, compared to traditional ice-creams. Moreover, EVOO ice-creams contained less saturated fatty acids and more mono- and poly- unsaturated fatty acids along an increased concentration of bioaccessible polyphenols and antioxidant activity measured after an in vitro digestion, which was more pronounced in milkflavored sample. Data showed that EVOO can be a functional fat replacer in ice-cream recipes to produce healthier products