Search results for: sensory stability

Authors: Meftah Ali

Abstract:

This article aims to analyze the static stability and pseudostatic slope by using different methods such as: Bishop method, Junbu, Ordinary, Morgenstern-price and GLE. The two dimensional modeling of slope stability under various loading as: the earthquake effect, the water level and road mobile charges. The results show that the slope is stable in the static case without water, but in other cases, the slope lost its stability and give unstable. The calculation of safety factor is to evaluate the stability of the slope using the limit equilibrium method despite the difference between the results obtained by these methods that do not rely on the same assumptions. In the end, the results of this study illuminate well the influence of the action of water, moving loads and the earthquake on the stability of the slope.

Keywords: Slope stability, pseudo static, safety factor, limit equilibrium.

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Authors: Danae Venieri, Christos Theodoropoulos, Maria Lagkadinou, Joan Iliopoulou-Georgudaki

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Changes in the sensory, chemical and microbiological quality of the Mediterranean hake during post-catch handling and distribution were investigated. 115 fish samples were seasonally received during three stages of the transfer route from the sea to the consumer and two storage methods were recorded, seawater and ice storage. Microbiological evaluation revealed higher status for the ice stored samples regarding heterotrophic bacteria (2.68 log cfu/g and 1.92 log cfu/g at 22oC and 37°C respectively) and psychrotrophic counts (3.20 log cfu/g), with statistically significant differences among storage methods. Sensory evaluation also revealed higher status for the ice stored samples with a mean quality index of 0.17 and a spoilage time estimated at 30 hours, in contrast to seawater storage, which varied from 0.28 to 0.3, and a 14-hour estimated spoilage. Detected pathogens were identified mainly in the seawater stored samples, posing questions on the quality of the product reaching the seafood markets.

Keywords: Merluccius merluccius, Microbiological quality, Psychrotrophic bacteria, Sensory evaluation.

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Authors: Pyone Lai Swe, Wanna Swe, Kyaw Myo Lin

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Voltage stability has become an important issue to many power systems around the world due to the weak systems and long line on power system networks. In this paper, MATLAB load flow program is applied to obtain the weak points in the system combined with finding the voltage stability limit. The maximum permissible loading of a system, within the voltage stability limit, is usually determined. The methods for varying tap ratio (using tap changing transformer) and applying different values of shunt capacitor injection to improve the voltage stability within the limit are also provided.

Keywords: Load flow, Voltage stability, Tap changingtransformer, Shunt capacitor injection, Voltage stability limit

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Authors: Supatchalee Sirichokworrakit

Abstract:

Fishbone of Nile Tilapia (Tilapia nilotica), waste from the frozen Nile Tilapia fillet factory, is one of calcium sources. In order to increase fish bone powder value, this study aimed to investigate the effect of Tilapia bone flour (TBF) addition (5, 10, 15% by flour weight) on cooking quality, texture and sensory attributes of noodles. The results indicated that tensile strength, color value (a*) and water absorption of noodles significantly decreased (p£0.05) as the levels of TBF increased from 0-15%. While cooking loss, cooking time and color values (L* and b*) of noodles significantly increased (p£0.05). Sensory evaluation indicated that noodles with 5% TBF received the highest overall acceptability score.

Keywords: Tilapia bone flour, Noodles, Cooking quality, Calcium.

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Authors: Qingqing Wang, Shouming Zhong

Abstract:

This paper is concerned with the stability problem with two additive time-varying delay components. By choosing one augmented Lyapunov-Krasovskii functional, using some new zero equalities, and combining linear matrix inequalities (LMI) techniques, two new sufficient criteria ensuring the global stability asymptotic stability of DNNs is obtained. These stability criteria are present in terms of linear matrix inequalities and can be easily checked. Finally, some examples are showed to demonstrate the effectiveness and less conservatism of the proposed method.

Keywords: Neural networks, Globally asymptotic stability, LMI approach, Additive time-varying delays.

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Authors: Changchun Shen, Shouming Zhong

Abstract:

This paper investigates the problem of absolute stability and robust stability of a class of Lur-e systems with neutral type and time-varying delays. By using Lyapunov direct method and linear matrix inequality technique, new delay-dependent stability criteria are obtained and formulated in terms of linear matrix inequalities (LMIs) which are easy to check the stability of the considered systems. To obtain less conservative stability conditions, an operator is defined to construct the Lyapunov functional. Also, the free weighting matrices approach combining a matrix inequality technique is used to reduce the entailed conservativeness. Numerical examples are given to indicate significant improvements over some existing results.

Keywords: Lur'e system, linear matrix inequalities, Lyapunov, stability.

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Authors: Nuntaporn Aukkanit

Abstract:

The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the quality of deep-fried dough stick. Deep-fried dough stick fried with the rice bran oil had the lowest moisture loss and oil absorption (p≤0.05), but it had some unsatisfactory physical properties (color, specific volume, density, and texture) and sensory characteristics. Nonetheless, deep-fried dough stick fried with the sunflower oil had moisture loss and oil absorption slightly more than the rice bran oil, but it had almost higher physical and sensory properties. Deep-fried dough sticks together with the sunflower oil did not have different sensory score from the palm oil, commonly used for production of deep-fried dough stick. These results indicated that addition and frying with the sunflower oil are appropriate for the production of deep-fried dough stick.

Keywords: Deep-fried dough stick, palm oil, sunflower oil, rice bran oil.

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Authors: Ilze Gramatina, Jelena Zagorska, Evita Straumite, Svetlana Sarvi

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In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes at proportion of 20% of the total weight of meat were added in sausages. The whole ingredients were mixed, filled into casing, compressed, cooked and cooled. After storage the samples were sensory evaluated. The sensory evaluation was carried out using the nine point hedonic scale and line scale. Sausages without legumes flour was used as control sample. The main conclusion of the current research the legumes flour can be successfully used for cooked sausages production.

Keywords: Legumes, cooked sausages.

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Authors: M R Asadi, G Torkaman, M Hedayati

Abstract:

We evaluated the effect of sensory (direct current (DC), 600μA) and motor (monophasic current, pulse duration 300μs, 100 Hz, 2.5-3mA) intensities of cathodal electrical stimulation (ES) current to release VEGF and biomechanical properties of wound. 54 male Sprague-dawley rats were randomly assigned into one control and two experimental groups. A full thickness skin incision was made on animals- dorsal region. The experimental groups received ES for 1h/day and every other day. VEGF expression was measured in skin on the 7th day after surgical incision and tensile strength was measured on 21st day. On the 7th day, the values of skin VEGF in the sensory group were significantly greater than those of the other groups (p < 0.05). Sensory and Motor intensity stimulation, can not improve the biomechanical properties of the repaired wounds. It seems the mechanical environment induced by sensory and motor intensity of electrical stimulation, could not simulate the role of normal daily stress and strain to maturation of collagen fibers and their cross links. Further work is needed to determine the relationship between VEGF expression after ES and its effect on tensile strength of healed wound.

Keywords: Biomechanical properties Direct current, Monophasic current, Skin, VEGF

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Authors: Naiqin Feng, Yuhui Qiu, Yingshan Zhang, Fang Wang

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A logic model for analyzing complex systems- stability is very useful to many areas of sciences. In the real world, we are enlightened from some natural phenomena such as “biosphere", “food chain", “ecological balance" etc. By research and practice, and taking advantage of the orthogonality and symmetry defined by the theory of multilateral matrices, we put forward a logic analysis model of stability of complex systems with three relations, and prove it by means of mathematics. This logic model is usually successful in analyzing stability of a complex system. The structure of the logic model is not only clear and simple, but also can be easily used to research and solve many stability problems of complex systems. As an application, some examples are given.

Keywords: Complex system, logic model, relation, stability.

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Authors: Nasrin Eghbali

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In this paper we consider the approximate Jordan maps and boundedness of these maps. Also we investigate the stability of approximate Jordan maps and prove some stability properties for approximate Jordan maps.

Keywords: Approximate Jordan map, stability.

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Authors: R.Guzman-Martinez, Oscar Garcia-Olalla, R.Alaiz-Rodriguez

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Feature selection plays an important role in applications with high dimensional data. The assessment of the stability of feature selection/ranking algorithms becomes an important issue when the dataset is small and the aim is to gain insight into the underlying process by analyzing the most relevant features. In this work, we propose a graphical approach that enables to analyze the similarity between feature ranking techniques as well as their individual stability. Moreover, it works with whatever stability metric (Canberra distance, Spearman's rank correlation coefficient, Kuncheva's stability index,...). We illustrate this visualization technique evaluating the stability of several feature selection techniques on a spectral binary dataset. Experimental results with a neural-based classifier show that stability and ranking quality may not be linked together and both issues have to be studied jointly in order to offer answers to the domain experts.

Keywords: Feature Selection Stability, Spectral data, Data visualization

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Authors: Qingqing Wang, Shouming Zhong

Abstract:

This paper deals with the problem of delay-dependent stability for neural networks with distributed delays. Some new sufficient condition are derived by constructing a novel Lyapunov-Krasovskii functional approach. The criteria are formulated in terms of a set of linear matrix inequalities, this is convenient for numerically checking the system stability using the powerful MATLAB LMI Toolbox. Moreover, in order to show the stability condition in this paper gives much less conservative results than those in the literature, numerical examples are considered.

Keywords: Neural networks, Globally asymptotic stability , LMI approach, Distributed delays.

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Authors: Ljubica Dokić, Ivana Nikolić, Dragana Šoronja–Simović, Zita Šereš, Biljana Pajin, Nils Juul, Nikola Maravić

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The possibility of application the dietary fibers in production of crackers was observed in this work, as well as their influence on rheological and textural properties on the dough for crackers and influence on sensory properties of obtained crackers. Three different dietary fibers, oat, potato and pea fibers, replaced 10% of wheat flour. Long fermentation process and baking test method were used for crackers production. The changes of dough for crackers were observed by rheological methods of determination the viscoelastic dough properties and by textural measurements. Sensory quality of obtained crackers was described using quantity descriptive method (QDA) by trained members of descriptive panel. Additional analysis of crackers surface was performed by videometer. Based on rheological determination, viscoelastic properties of dough for crackers were reduced by application of dietary fibers. Manipulation of dough with 10% of potato fiber was disabled, thus the recipe modification included increase in water content at 35%. Dough compliance to constant stress for samples with dietary fibers decreased, due to more rigid and stiffer dough consistency compared to control sample. Also, hardness of dough for these samples increased and dough extensibility decreased. Sensory properties of final products, crackers, were reduced compared to control sample. Application of dietary fibers affected mostly hardness, structure and crispness of the crackers. Observed crackers were low marked for flavor and taste, due to influence of fibers specific aroma. The sample with 10% of potato fibers and increased water content was the most adaptable to applied stresses and to production process. Also this sample was close to control sample without dietary fibers by evaluation of sensory properties and by results of videometer method.

Keywords: Crackers, dietary fibers, rheology, sensory properties.

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Authors: Xiuyong Ding, Lan Shu

Abstract:

This paper addresses the stability of the switched systems with discrete and distributed time delays. By applying Lyapunov functional and function method, we show that, if the norm of system matrices Bi is small enough, the asymptotic stability is always achieved. Finally, a example is provided to verify technically feasibility and operability of the developed results.

Keywords: Switched system, stability, Lyapunov function, Lyapunov functional, delays.

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Authors: Mardiana Ahamad Zabidi, Akmalluddin Md. Yunus

Abstract:

Soursop (Anona muricata) is one of the underutilized tropical fruits containing nutrients, particularly dietary fibre and antioxidant properties that are beneficial to human health. This objective of this study is to investigate the feasibility of matured soursop pulp flour (SPF) to be substituted with high-protein wheat flour in bread. Bread formulation was substituted with different levels of SPF (0%, 5%, 10% and 15%). The effect on physicochemical properties and sensory attributes were evaluated. Higher substitution level of SPF resulted in significantly higher (p<0.05) fibre, protein and ash content, while fat and carbohydrate content reduced significantly (p<0.05). FESEM showed that the bread crumb surface of control and 5% SPF appeared to distribute evenly and coalesced by thin gluten film. However, higher SPF substitution level in bread formulation exhibited a deleterious effect by formation of discontinuous gluten network. For texture profile analysis, 5% SPF bread resulted in the lowest value of hardness. The score of sensory evaluation showed that 5% SPF bread received good acceptability and is comparable with control bread.

Keywords: Bread, Physicochemical properties, Scanning electron microscopy (SEM), Sensory attributes, Soursop pulp flour.

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Authors: Mohammed Amroune, Hadi Sebaa, Tarek Bouktir

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Reactive power limit of power system is one of the major causes of voltage instability. The only way to save the system from voltage instability is to reduce the reactive power load or add additional reactive power to reaching the point of voltage collapse. In recent times, the application of FACTS devices is a very effective solution to prevent voltage instability due to their fast and very flexible control. In this paper, voltage stability assessment with SVC and TCSC devices is investigated and compared in the modified IEEE 30-bus test system. The fast voltage stability indicator (FVSI) is used to identify weakest bus and to assess the voltage stability of power system.

Keywords: SVC, TCSC, Voltage stability, Fast Voltage Stability Index (FVSI), Reactive power.

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Authors: Poramate Manoonpong, Frank Pasemann, Florentin Wörgötter

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This paper describes reactive neural control used to generate phototaxis and obstacle avoidance behavior of walking machines. It utilizes discrete-time neurodynamics and consists of two main neural modules: neural preprocessing and modular neural control. The neural preprocessing network acts as a sensory fusion unit. It filters sensory noise and shapes sensory data to drive the corresponding reactive behavior. On the other hand, modular neural control based on a central pattern generator is applied for locomotion of walking machines. It coordinates leg movements and can generate omnidirectional walking. As a result, through a sensorimotor loop this reactive neural controller enables the machines to explore a dynamic environment by avoiding obstacles, turn toward a light source, and then stop near to it.

Keywords: Recurrent neural networks, Walking robots, Modular neural control, Phototaxis, Obstacle avoidance behavior.

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Authors: A. K. Aswathy, Asha Manoharan, Arya Manoharan

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The purpose of this study are to define the nature of oral sensory issues in children with autism spectrum disorder (ASD), identify important components of the assessment and treatment of this issues specific to this population, and delineate specific therapeutic techniques designed to improve assessment and treatment within therapeutic settings. Literature review and case example is used to define the predominant nature of the oral sensory issues that are experienced by some children on the autism spectrum. Characteristics of this complex disorder that can have an impact on feeding skill and behavior are also identified. These factors are then integrated to create assessment and intervention techniques that can be used in conjunction with traditional feeding approaches to facilitate improvements in eating as well as reducing oral apraxic component in this unique population. The complex nature of ASD and its many influences on feeding skills and behavior create the need for modification to both assessment and treatment approaches. Additional research is needed to create therapeutic protocols that can be used by speech-language pathologists to effectively assess and treat feeding and oro motor apraxic difficulties that are commonly encountered in children with ASD.

Keywords: Autism, feeding, intervention, oral sensory issues, oral apraxia.

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Authors: Hong Li, Shou-ming Zhong, Hou-biao Li

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In this paper, some brief sufficient conditions for the stability of FO-LTI systems dαx(t) dtα = Ax(t) with the fractional order are investigated when the matrix A and the fractional order α are uncertain or both α and A are uncertain, respectively. In addition, we also relate the stability of a fractional-order system with order 0 < α ≤ 1 to the stability of its equivalent fractional-order system with order 1 ≤ β < 2, the relationship between α and β is presented. Finally, a numeric experiment is given to demonstrate the effectiveness of our results.

Keywords: Interval fractional-order systems, linear matrix inequality (LMI), asymptotical stability.

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Authors: Olufunke O. Ezekiel, Abiodun A. Oriku

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The seeds of cotton (Gossypium hirsutum) fall among the lesser known oil seeds. Cottonseeds are not normally consumed in their natural state due to their gossypol content, an antinutrient. The effect of processing on the sensory characteristics and chemical composition of cottonseed and its extract was studied by subjecting the cottonseed extract to heat treatment (boiling) and the cottonseed to fermentation. The cottonseed extract was boiled using the open pot and the pressure pot for 30 minutes respectively. The fermentation of the cottonseed was carried out for 6 days with samples withdrawn at intervals of 2 days. The extract and fermented samples were subjected to chemical analysis and sensory evaluated for colour, aroma, taste, mouth feel, appearance and overallacceptability. The open pot sample was more preferred. Fermentation for 6 days resulted into a significant reduction in gossypol level of the cottonseed; however, sample fermented for 2 days was most preferred.

Keywords: Cottonseed, boiling, extract, fermentation, True protein.

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Authors: Payel Ghosh, Rama Chandra Pradhan, Sabyasachi Mishra

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Jamun (Syzygium cuminii L.) is one of the important indigenous minor fruit with high medicinal value. The jamun cultivation is unorganized and there is huge loss of this fruit every year. The perishable nature of the fruit makes its postharvest management further difficult. Due to the strong cell wall structure of pectin-protein bonds and hard seeds, extraction of juice becomes difficult. Enzymatic treatment has been commercially used for improvement of juice quality with high yield. The objective of the study was to optimize the best treatment method for juice extraction. Enzymes (Pectinase and Tannase) from different stains had been used and for each enzyme, best result obtained by using response surface methodology. Optimization had been done on the basis of physicochemical property, nutritional property, sensory quality and cost estimation. According to quality aspect, cost analysis and sensory evaluation, the optimizing enzymatic treatment was obtained by Pectinase from Aspergillus aculeatus strain. The optimum condition for the treatment was 44 ^oC with 80 minute with a concentration of 0.05% (w/w). At these conditions, 75% of yield with turbidity of 32.21NTU, clarity of 74.39%T, polyphenol content of 115.31 mg GAE/g, protein content of 102.43 mg/g have been obtained with a significant difference in overall acceptability.

Keywords: Jamun, enzymatic treatment, physicochemical property, sensory analysis, optimization.

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Authors: Osea Zebua, Norikazu Ikoma, Hiroshi Maeda

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Estimation of voltage stability based on optimal filtering method is presented. PV curve is used as a tool for voltage stability analysis. Dynamic voltage stability estimation is done by using particle filter method. Optimum value (nose point) of PV curve can be estimated by estimating parameter of PV curve equation optimal value represents critical voltage and condition at specified point of measurement. Voltage stability is then estimated by analyzing loading margin condition c stimating equation. This maximum loading ecified dynamically.

Keywords: normalized PV curve, optimal filtering method particle filter, voltage stability.

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Authors: Olus N. Boratav, Zheming Zheng, Chunfeng Zhou

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The stability of Newtonian and Non-Newtonian extending films under local or global heating or cooling conditions are considered. The thickness-averaged mass, momentum and energy equations with convective and radiative heat transfer are derived, both for Newtonian and non-Newtonian fluids (Maxwell, PTT and Giesekus models considered). The stability of the system is explored using either eigenvalue analysis or transient simulations. The results showed that the influence of heating and cooling on stability strongly depends on the magnitude of the Peclet number. Examples of stabilization or destabilization of heating or cooling are shown for Pe<< 1, and Pe = O(1) cases, for Newtonian and non-Newtonian flows.

Keywords: Extended films, stability, eigen-analysis for stability, transient response, polymer instability, Non-Newtonian fluids.

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Authors: Valentina Obradović, Josip Mesić, Maja Ergović Ravančić, Kamila Mijowska, Brankica Svitlica

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French oak and American oak barrels are most famous all over the world, but barrels of different origin can also be used for obtaining high quality wines. The aim of this research was to compare the influence of different Slovenian (Croatian) and French oak barrels on the quality of Chardonnay wine. Grapes were grown in the Croatian wine growing region of Kutjevo in 2015. Chardonnay wines were tested for basic oenological parameters (alcohol, extract, reducing sugar, SO₂, acidity), total polyphenols content (Folin-Ciocalteu method), antioxidant activity (ABTS and DPPH method) and colour density. Sensory evaluation was performed by students of viticulture/oenology. Samples produced by classical fermentation and ageing in French oak barrels had better results for polyphenols and sensory evaluation (especially low toasting level) than samples in Slovenian barrels. All tested samples were scored as a “quality” or “premium quality” wines. Sur lie method of fermentation and ageing in Slovenian oak barrel had very good extraction of polyphenols and high antioxidant activity with the usage of authentic yeasts, while commercial yeast strain resulted in worse chemical and sensory parameters.

Keywords: Chardonnay, French oak, Slovenian oak, sur lie.

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Authors: Changchun Shen, Shouming Zhong

Abstract:

This paper investigates the robust stability of uncertain neutral system with time-varying delay. By using Lyapunov method and linear matrix inequality technology, new delay-dependent stability criteria are obtained and formulated in terms of linear matrix inequalities (LMIs), which can be easy to check the robust stability of the considered systems. Numerical examples are given to indicate significant improvements over some existing results.

Keywords: Neutral system, linear matrix inequalities, Lyapunov, stability.

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Authors: Rosemarie Velik

Abstract:

Gait disturbance, particularly freezing of gait (FOG), is a phenomenon that is common in Parkinson’s patients and significantly contributes to a loss of function and independence. Walking performance and number of freezing episodes have been known to respond favorably to sensory cues of different modalities. However, a topic that has so far barely been touched is how to resolve freezing episodes via sensory cues once they have appeared. In this study, we analyze the effect of five different sensory cues on the duration of freezing episodes: (1) vibratory alert, (2) auditory alert, (3) vibratory rhythm, (4) auditory rhythm, (5) visual cue in form of parallel lines projected to the floor. The motivation for this study is to investigate the possibility of the design of a gait assistive device for Parkinson’s patients. Test subjects were 7 Parkinson’s patients regularly suffering from FOG. The patients had to repeatedly walk a pre-defined course and cues were triggered always 2 s after freezing onset. The effect was analyzed via experimental measurements and patient interviews. The measurements showed that all 5 sensory cues led to a decrease of the average duration of freezing: baseline (7.9s), vibratory alert (7.1s), auditory alert (6.7s), auditory rhythm (6.4s), vibratory rhythm (6.3s), and visual cue (5.3s). Nevertheless, interestingly, patients subjectively evaluated the audio alert and vibratory signals to have a significantly better effect for reducing their freezing duration than the visual cue.

Keywords: Auditory cueing, freezing of gait, gait assistance, Parkinson’s disease, vibratory cueing, visual cueing

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Authors: Tamara Anderson, Neela Badrie

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Consumers are demanding novel beverages that are healthier, convenient and have appealing consumer acceptance. The objectives of this study were to investigate the effects of adding grape polyphenols and the influence of presenting health claims on the sensory acceptability of wines. Fresh red sorrel calyces were fermented into wines. The total soluble solids of the pectinase-treated sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form of grape pomace extract was added to sorrel wines (w/v) in specified levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12 panelists was use to select the level of polyphenol to be added to sorrel wines for sensory preference The sensory attributed of the wines which were evaluated were colour, clarity, aroma, flavor, mouth-feel, sweetness, astringency and overall preference. The sorrel wine which was most preferred from focus group evaluation was presented for hedonic rating. In the first stage of hedonic testing, the sorrel wine was served chilled at 7°C for 24 h prior to sensory evaluation. Each panelist was provided with a questionnaire and was asked to rate the wines on colour, aroma, flavor, mouth-feel, sweetness, astringency and overall acceptability using a 9-point hedonic scale. In the second stage of hedonic testing, the panelist were instructed to read a health abstract on the health benefits of polyphenolic compounds and again to rate sorrel wine with added 25 ppm polyphenol. Paired t-test was used for the analysis of the influence of presenting health information on polyphenols on hedonic scoring of sorrel wines. Focus groups found that the addition of polyphenol addition had no significant effect on sensory color and aroma but affected clarity and flavor. A 25 ppm wine was liked moderately in overall acceptability. The presentation of information on the health benefit of polyphenols in sorrel wines to panelists had no significant influence on the sensory acceptance of wine. More than half of panelists would drink this wine now and then. This wine had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and alcohol content of 13.0%. The sorrel wine was liked moderately in overall acceptability with the added polyphenols.

Keywords: Sorrel wines, Roselle Hibiscus sabdariffa L, novel wine, polyphenols, health benefits, physicochemical properties.

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Authors: Miaomiao Yang, Shouming Zhong

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This paper studies the problem of exponential stability analysis for recurrent neural networks with time-varying delay.By establishing a suitable augmented LyapunovCKrasovskii function and a novel sufficient condition is obtained to guarantee the exponential stability of the considered system.In order to get a less conservative results of the condition,zero equalities and reciprocally convex approach are employed. The several exponential stability criterion proposed in this paper is simpler and effective. A numerical example is provided to demonstrate the feasibility and effectiveness of our results.

Keywords: Exponential stability , Neural networks, Linear matrix inequality, Lyapunov-Krasovskii, Time-varying.

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Authors: S. Swain, P. S. Khuntia

Abstract:

In this paper an optimal convex controller is designed to control the angle of attack of a FOXTROT aircraft. Then the order of the system model is reduced to a low-dimensional state space by using Balanced Truncation Model Reduction Technique and finally the robust stability of the reduced model of the system is tested graphically by using Kharitonov rectangle and Zero Exclusion Principle for a particular range of perturbation value. The same robust stability is tested theoretically by using Frequency Sweeping Function for robust stability.

Keywords: Convex Optimization, Kharitonov Stability Criterion, Model Reduction, Robust Stability.

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