Search results for: M. Calero

2 Automated Driving Deep Neural Networks Model Accuracy and Performance Assessment in a Simulated Environment

Authors: David Tena-Gago, Jose M. Alcaraz Calero, Qi Wang

Abstract:

The evolution and integration of automated vehicles have become more and more tangible in recent years. State-of-the-art technological advances in the field of camera-based Artificial Intelligence (AI) and computer vision greatly favor the performance and reliability of the Advanced Driver Assistance System (ADAS), leading to a greater knowledge of vehicular operation and resembling human behavior. However, the exclusive use of this technology still seems insufficient to control vehicular operation at 100%. To reveal the degree of accuracy of the current camera-based automated driving AI modules, this paper studies the structure and behavior of one of the main solutions in a controlled testing environment. The results obtained clearly outline the lack of reliability when using exclusively the AI model in the perception stage, thereby entailing using additional complementary sensors to improve its safety and performance.

Keywords: accuracy assessment, AI-driven mobility, artificial intelligence, automated vehicles

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1 Autohydrolysis Treatment of Olive Cake to Extract Fructose and Sucrose

Authors: G. Blázquez, A. Gálvez-Pérez, M. Calero, I. Iáñez-Rodríguez, M. A. Martín-Lara, A. Pérez

Abstract:

The production of olive oil is considered as one of the most important agri-food industries. However, some of the by-products generated in the process are potential pollutants and cause environmental problems. Consequently, the management of these by-products is currently considered as a challenge for the olive oil industry. In this context, several technologies have been developed and tested. In this sense, the autohydrolysis of these by-products could be considered as a promising technique. Therefore, this study focused on autohydrolysis treatments of a solid residue from the olive oil industry denominated olive cake. This one comes from the olive pomace extraction with hexane. Firstly, a water washing was carried out to eliminate the water soluble compounds. Then, an experimental design was developed for the autohydrolysis experiments carried out in the hydrothermal pressure reactor. The studied variables were temperature (30, 60 and 90 ºC) and time (30, 60, 90 min). On the other hand, aliquots of liquid obtained fractions were analysed by HPLC to determine the fructose and sucrose contents present in the liquid fraction. Finally, the obtained results of sugars contents and the yields of the different experiments were fitted to a neuro-fuzzy and to a polynomial model.

Keywords: ANFIS, olive cake, polyols, saccharides

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