Linear Phase FIR Low Pass Filter Design Based on Firefly Algorithm

In this paper, a linear phase Low Pass FIR filter is designed and proposed based on Firefly algorithm. We exploit the exploitation and exploration mechanism with a local search routine to improve the convergence and get higher speed computation. The optimum FIR filters are designed based on the Firefly method for which the finite word length is used to represent coefficients. Furthermore, Particle Swarm Optimization (PSO) and Differential Evolution algorithm (DE) will be used to show the solution. The results will be compared with PSO and DE methods. Firefly algorithm and Parks–McClellan (PM) algorithm are also compared in this paper thoroughly. The design goal is successfully achieved in all design examples using the Firefly algorithm. They are compared with that obtained by using the PSO and the DE algorithm. For the problem at hand, the simulation results show that the Firefly algorithm outperforms the PSO and DE methods in some of the presented design examples. It also performs well in a portion of the exhibited design examples particularly in speed and quality

Robust pole placement using firefly algorithm

In this paper, the new automatic tool that is based on the firefly algorithm whose purpose is optimization of pole location in the control of state feedback has been presented. The aim is satisfying specifications of performance like settling and rise time, steady state as well as overshoot error. Utilization of Firefly algorithm has demonstrated the benefits of controllers based on this kind of time domain over controllers based on the frequency domain like Proportional-Integral Derivative (PID). The presented method is more particular for the multi-input multi-output (MIMO) systems that have substantial state numbers. The simulation results indicated that the proposed method had superior performance in providing solution to the problems that involved stabilization of helicopter under the Rationalized Model of helicopter/ Moreover, it demonstrates the Firefly algorithm effectiveness with regards to, the state observer design and feedback controller and auto-tuning

Single-centre experience of emergency hernia surgery during COVID-19 pandemic: a comparative study of the operative activity and outcomes before and after the outbreak

Aim The outbreak of COVID-19 pandemic in January 2020 affected largely the elective operating for non-urgent surgical pathologies, such as hernias, due to periodical cancellations of the operating lists on a worldwide scale. To the best of our knowledge, the long-term impact of the COVID-19 pandemic in relation to the emergency hernia surgery operative workload and postoperative outcomes remains largely unknown. Methods Retrospective research of admission, operation and inpatient records of all patients who underwent emergency surgery over a 2-year period (2019-2020) was done. Results An 18% increase in terms of emergency hernia surgery operating volume, with a 23% increase of visceral resections due to unsalvageable herniated content strangulation was found. Overall morbidity did not increase during the pandemic period and there was no postoperative mortality or occurrence of COVID-19 related complications. Conclusion Emergency operative management of acutely symptomatic hernias can be safely performed even during the COVID-19 infection peak waves; hernia taxis should be reserved only for patients unfit or unwilling to undergo upfront surger

Effect of Casein-Based Edible Coats Embodying Sorbic and Ascorbic Acids on the organoleptic, Physicochemical and Microbiological Quality of Frozen Beef Kofta

Edible coats derived from a natural animal source and conveying natural active compounds to meat products may be the golden solution that sums up various preserving benefits. In this study, the main goal was to ascertain whether casein coat and casein coat enhanced with 1000 ppm Sorbic acid and 600 ppm ascorbic acid may be utilized to increase the acceptability of frozen beef kofta. In addition to the control trial, two coats were compared: a plain casein coat and a casein coat enhanced with 1000 ppm Sorbic acid and 600 ppm ascorbic acid. Organoleptic, bacteriological, proximate chemical analysis, pH, thiobarbituric acid reactive substances ("TBARS"), cooking characteristics, and instrumental colour evaluations were examined for each kofta treatment during three months of storage at -18°C. Results revealed that casein coats were able to boost several sensory attributes of raw and cooked kofta in addition to the overall acceptability of the raw product. Moreover, coats significantly decreased all tested bacterial counts and thiobarbituric acid reactive substance (TBARS) values in addition to maintaining compositional parameters from deteriorating during the storage period. As for cooking characteristics, they were all improved by applying casein coats when compared to the control. Casein coated with acid surpassed the plain casein coats in improving all parameters in addition to having the best colour scores for all three months of storage. It has been concluded that casein coats can be utilized to improve the quality of beef kofta without colour or flavour problems