Minimizing temperature droop and power line flicker in a lamp heated xerographic fusing system

Fuser roll temperature is one of the most important parameters affecting the performance of a xerographic fusing system. Temperature must be tightly controlled to ensure consistency of image permanence and quality, usually with a heating lamp. To reduce lighting flicker, International Electrotechnical Commission (IEC) regulations limit the effects that the heating lamp can have on a mains power system. To meet these constraints, power delivery to the lamp is slowed down and transient performance of the temperature control system is reduced. This is especially prevalent at the start of a print job where the thermal system transitions from a low power state to a high one. An existing thermal model of a fusing system is extended to cover a range of printable media. The thermal and electrical behaviors of the heating lamp and power system are modeled. The fast power system model is solved ahead of time and results stored in a lookup table for use with the slower lamp and fuser thermal models. With a complete thermal and electrical model, the variability of the temperature transients observed experimentally is replicated. With the system characterized and with the development of a validated model, an open loop optimal control boundary value problem is formulated to minimize temperature transients while meeting the electrical constraints. After finding the solution for the nominal startup sequence, a second level optimization is carried out with . A control trajectory is found for the nominal case that narrowly misses the performance objective at the beginning of the job under the stress loading condition. Improving machine timing does not yield significant improvement. A simple feedforward controller is synthesized to use the optimal control results in a practical controller. Knowledge of the system is still needed to find the power level the system must transition to

‘Jack is yet alive’ : fiddle lessons in Shetland Isles schools, 1973–1985

Publisher PD

Parish Nursing: A Resource and an Opportunity

Do you know people in the community who do not understand their health needs? Are you aware of people who do not have access to health services? Parish nursing draws on the strengths of people in a congregation to promote physical, mental, and spiritual health for the congregation and its local community. Hospital nurses may want to use parish nurses as a valuable resource for discharge planning. Community nurses may also need the support of parish nurses for clients. Additionally, for experienced nurses who belong to a faith community, serving as a parish nurse satisfies a need for something new. The authors surveyed some members of an urban church about their need for both parish nurse and family nurse practitioner services; this article presents the results

El reto del Mediterráneo en un mundo de crisis humanitarias

Aunque el elevado número de migrantes y refugiados que llegaron a Europa en 2015 ha hecho que la tensión y las presiones se incrementen, esta crisis no supera la capacidad de Europa de gestionarla de forma conjunta como Unión. Necesitamos un pensamiento y una acción que sean osados y colectivos para desarrollar un enfoque verdaderamente global

Nutritional composition and food safety interventions of plant and animal-sourced foods

2021 Spring.Includes bibliographical references.Nutritional composition of plant- and animal-sourced food is important for human growth and development, and yet even nutritious food-groups can be detrimental to human health if contaminated with harmful pathogens upon consumption. Therefore, two studies were performed to assess the nutritive quality of plant- and animal-sourced proteins; as well as, the antimicrobial efficacy of novel sanitizers against a foodborne pathogen attributed to illness from plant- and animal-sourced food consumption. In the first study, nutrient profiles of animal-derived meat products, which are traditionally an important source of nutrients in the human diet, were compared to novel plant-based meat alternatives, which have been growing in popularity among modern consumers. Nutritional composition of two different formulations of the Beyond Meat Burger (BMB1 and BMB2), Impossible Food Burger (IFB1 and IFB2), 80/20 ground pork (GP), and 80/20 ground beef (GB) were analyzed for proximate, mineral, vitamin, fatty acid, and amino acid profiles. Crude protein and crude fat content did not differ (P > 0.05) for each product in cooked states. Plant-based meat alternatives were either numerically greater than or did not differ statistically (P 0.05) for BMB2, IFB2, GP, and GB. IFB1 and IFB2 were greater (P 0.05) from one another. Essential amino acid composition of raw and cooked plant-based meat alternatives and animal-derived meat products were numerically comparable. Raw BMB2 did not differ (P 0.05) than raw BMB2 in methionine and tryptophan. In conclusion, plant-based meat alternatives assessed in this study were comparable to animal-derived GP and GB in most nutrient profiles assessed, providing high values of minerals, vitamins, fatty acids, and amino acids. Nonetheless, the high concentrations of certain nutrients as well as the integration of these nutrients into a food matrix may have implications for bioavailability and must be further investigated. In the second study, efficacy of novel antimicrobial sanitizers was assessed in relation to reducing Listeria monocytogenes contamination on a plant-based food. Both plant and animal-sourced foods have proven to be vectors of L. monocytogenes contamination, but a largescale, multistate listeriosis outbreak was attributed to whole cantaloupes raising concerns for the potential contamination of other fresh produce not previously associated with L. monocytogenes contamination. This study assessed efficacy of chlorine as well as different concentrations of novel sanitizer and sulfuric-acid based surfactant blends, peroxyacetic acid (PAA) and ProduceShield Plus (PSP), against inoculated L. monocytogenes populations on whole cantaloupe melons (Cucumis melo L. var. reticulatus). Cantaloupe melons (n = 6) were inoculated with a five strain mixture of L. monocytogenes (7 - 8 log CFU/cantaloupe) and immersed in water, chlorine (40 ppm), PSP (pH 1.81), PAA (40, 80, 250 ppm), or PAA+PSP (40, 80, 250 ppm and PSP blend) sanitizer solutions, under slight agitation for 0.5, 1, and 5 min exposure times. Recovery of surviving L. monocytogenes populations after immersion treatment, was accomplished by vigorously shaking whole cantaloupes in D/E neutralizing broth and plating the rinsates on PALCAM agar. The L. monocytogenes inoculation level achieved on whole cantaloupes was 7.9 ± 0.4 log CFU/cantaloupe. Immersion of inoculated whole cantaloupes in water or PSP achieved pathogen reductions that ranged between 0.3 to 0.5 log CFU/cantaloupe, and 0.9 to 1.8 log CFU/cantaloupe, respectively, across the three different exposure times (0.5, 1, 5 min). Reductions of L. monocytogenes populations on inoculated cantaloupes treated with 40 ppm chlorine achieved less than or equal to 3.3 log CFU/cantaloupe reductions across the different exposure times; while different concentrations of PAA (40, 80, 250 ppm) all achieved greater than or equal to 3.1 log CFU/cantaloupe reductions across the three exposure times. Different concentrations of PAA (40, 80, 250 ppm) blended with PSP resulted in pathogen reductions of between 3. 2 and > 4.9 log CFU/cantaloupe across the different exposure times. Decontamination efficacy of each PAA concentration level, within each treatment and exposure time, was similar (P > 0.05) to that of its corresponding PAA+PSP blend for most cases, although the PAA+PSP blends had numerically greater reductions than each corresponding PAA treatment and contained several samples which were below the detection limit of (2.7 log CFU/cantaloupe). In summary, PAA and the PAA+PSP blends demonstrated the greatest antimicrobial efficacy against L. monocytogenes populations on inoculated whole cantaloupes. More research should be conducted to elucidate a possible synergistic effect between PAA and sulfuric acid-based surfactants, such as PSP, on plant and animal-sourced foods susceptible to L. monocytogenes contamination