| 1. |
|
|
| 2. |
- Andersson, Malin, et al.
(författare)
-
A Continuous-time LPV model for battery state-of-health estimation using real vehicle data
- 2020
-
Ingår i: CCTA 2020 - 4th IEEE Conference on Control Technology and Applications. - : Institute of Electrical and Electronics Engineers Inc.. ; , s. 692-698
-
Konferensbidrag (refereegranskat)abstract
- One approach for State-of-health estimation onboard electric vehicles is to train a data-driven virtual battery on operational data and use this model, rather than the actual battery, for performance tests. A temperature-dependent continuous-time output-error (OE) model is proposed as virtual battery and identified and validated on real operational data from electric buses. The proposed model is compared to discrete-time and parameter-invariant models and shows better performance on all data sets. In addition, the OE model structure is shown to be superior to a conventional Auto Regressive eXogenous (ARX) model for the purpose of modeling the battery voltage response. Finally, challenges regarding vehicle log data are identified and improvements to the model are suggested in order to capture observed un-modeled phenomena.
|
|
| 3. |
- Assran, By Mahmoud, et al.
(författare)
-
Advances in Asynchronous Parallel and Distributed Optimization
- 2020
-
Ingår i: Proceedings of the IEEE. - : Institute of Electrical and Electronics Engineers (IEEE). - 0018-9219 .- 1558-2256. ; 108:11, s. 2013-2031
-
Tidskriftsartikel (refereegranskat)abstract
- Motivated by large-scale optimization problems arising in the context of machine learning, there have been several advances in the study of asynchronous parallel and distributed optimization methods during the past decade. Asynchronous methods do not require all processors to maintain a consistent view of the optimization variables. Consequently, they generally can make more efficient use of computational resources than synchronous methods, and they are not sensitive to issues like stragglers (i.e., slow nodes) and unreliable communication links. Mathematical modeling of asynchronous methods involves proper accounting of information delays, which makes their analysis challenging. This article reviews recent developments in the design and analysis of asynchronous optimization methods, covering both centralized methods, where all processors update a master copy of the optimization variables, and decentralized methods, where each processor maintains a local copy of the variables. The analysis provides insights into how the degree of asynchrony impacts convergence rates, especially in stochastic optimization methods.
|
|
| 4. |
- Bassi, Germán, et al.
(författare)
-
Statistical Parameter Privacy
- 2020
-
Ingår i: Privacy in Dynamical Systems. - Singapore : Springer Nature. ; , s. 65-82
-
Bokkapitel (refereegranskat)abstract
- We investigate the problem of sharing the outcomes of a parametric source with an untrusted party while ensuring the privacy of the parameters. We propose privacy mechanisms which guarantee parameter privacy under both Bayesian statistical as well as information-theoretic privacy measures. The properties of the proposed mechanisms are investigated and the utility-privacy trade-off is analyzed.
|
|
| 5. |
- Capezza, Antonio Jose, et al.
(författare)
-
Carboxylated Wheat Gluten Proteins : A Green Solution for Production of Sustainable Superabsorbent Materials
- 2020
-
Ingår i: Biomacromolecules. - : American Chemical Society (ACS). - 1525-7797 .- 1526-4602. ; 21:5, s. 1709-1719
-
Tidskriftsartikel (refereegranskat)abstract
- Functionalized wheat gluten (WG) protein particles with the ability to absorb fluids within the superabsorbent range are presented. Ethyleneditetraacetic dianhydride (EDTAD), a nontoxic acylation agent, was used for the functionalization of the WG protein at higher protein content than previously reported and no additional chemical cross-linking. The 150-550 μm protein particles had 50-150 nm nanopores induced by drying. The EDTAD treated WG were able to absorb 22, 5, and 3 times of, respectively, water, saline and blood, per gram of dry material (g/g), corresponding to 1000, 150 and 100% higher values than for the as-received WG powder. The liquid retention capacity after centrifugation revealed that almost 50% of the saline liquid was retained within the protein network, which is similar to that for petroleum-based superabsorbent polymers (SAPs). An advantageous feature of these biobased particulate materials is that the maximum swelling is obtained within the first 10 min of exposure, that is, in contrast to many commercial SAP alternatives. The large swelling in a denaturation agent (6 M urea) solution (about 32 g/g) suggests that the secondary entangled/folded structure of the protein restricts protein network expansion and when disrupted allows the absorption of even higher amounts of liquid. The increased liquid uptake, utilization of inexpensive protein coproducts, easy scalable protocols, and absence of any toxic chemicals make these new WG-based SAP particles an interesting alternative to petroleum-based SAP in, for example, absorbent disposable hygiene products.
|
|
| 6. |
- Capezza, Antonio Jose, et al.
(författare)
-
Extrusion of Porous Protein-Based Polymers and Their Liquid Absorption Characteristics
- 2020
-
Ingår i: Polymers. - : MDPI. - 2073-4360. ; 12:2
-
Tidskriftsartikel (refereegranskat)abstract
- The production of porous wheat gluten (WG) absorbent materials by means of extrusion processing is presented for the future development of sustainable superabsorbent polymers (SAPs). Different temperatures, formulations, and WG compositions were used to determine a useful protocol that provides the best combination of porosity and water swelling properties. The most optimal formulation was based on 50 wt.% WG in water that was processed at 80 degrees C as a mixture, which provided a porous core structure with a denser outer shell. As a green foaming agent, food-grade sodium bicarbonate was added during the processing, which allowed the formation of a more open porous material. This extruded WG material was able to swell 280% in water and, due to the open-cell structure, 28% with non-polar limonene. The results are paving the way towards production of porous bio macromolecular structures with high polar/non-polar liquid uptake, using extrusion as a solvent free and energy efficient production technique without toxic reagents.
|
|
| 7. |
- Capezza, Antonio Jose, et al.
(författare)
-
High Capacity Functionalized Protein Superabsorbents from an Agricultural Co‐Product: A Cradle‐to‐Cradle Approach
- 2020
-
Ingår i: Advanced Sustainable Systems. - : Wiley. - 2366-7486.
-
Tidskriftsartikel (refereegranskat)abstract
- Synthesis of superabsorbent particles from nontoxic wheat gluten (WG) protein, as an industrial co‐product, is presented. A natural molecular cross‐linker named genipin (a hydrogenated glycoside) is used together with a dianhydride (ethylenediaminetetraacetic EDTAD), to enable the preparation of a material with a network structure capable of swelling up to ≈4000% in water and ≈600% in saline solution. This represents an increase in swelling by over 10 times compared to the already highly absorbing gluten reference material. The carboxylation (using EDTAD) and the cross‐linking of the protein result in a hydrogel with liquid retention capacity as high as 80% of the absorbed water remaining in the WG network on extensive centrifugation, which is higher than that of commercial fossil‐based superabsorbents. The results also show that more polar forms of the reacted genipin are more effectively grafted onto the protein, contributing to the swelling and liquid retention. Microscopy of the materials reveals extensive nanoporosity (300 nm), contributing to rapid capillarity‐driven absorption. The use of proteins from agricultural industries for the fabrication of sustainable protein superabsorbents is herein described as an emerging avenue for the development of the next generation daily‐care products with a minimal environmental impact.
|
|
| 8. |
- Capezza, Antonio Jose
(författare)
-
Sustainable Biobased Protein Superabsorbents from Agricultural Co-Products
- 2020
-
Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The preparation of sustainable protein superabsorbents from agricultural industry side-streams is reported. Wheat gluten (WG), a co-product from the ethanol/starch industry, was processed into foams with sponge-like behavior and high liquid uptake. The materials were obtained by phase-separation of aqueous WG dispersions followed by ambient drying, or by lyophilization. The use of a natural and non-toxic cross-linker (genipin) resulted in foams with high water swelling properties (~18 g/g in 10 min). The rapid swelling may be of use in bio-based foams in e.g., sanitary pads.As an alternative, potato protein concentrate (PPC, side-stream from the starch industry), was functionalized and prepared as particles. The liquid swelling capacity was compared after acylation with five different agents. It is shown that the PPC can be acylated to replicate the chemistry of synthetic superabsorbent polymers (SAP), showing water swelling capacity >10 g/g. The acylation (using EDTAD) of WG suspensions resulted in protein particles with water and saline uptake of 22 and 5 g/g, respectively. Limited network stability was however observed when acylating WG in low-protein suspensions. This was addressed by mixing the acylated protein with genipin, which provided a stable protein network. The process gave functionalized particles with swelling capacity ~40 g/g and ~80 % retention of swelling in centrifuge retention tests.The extrusion of WG showed that porous WG with water uptake of 500 % can be produced. Further, the scalability of PPC production was pilot-tested by functionalizing potato fruit juice (PFJ), containing the potato protein in its soluble state before the industrial drying used to obtain PPC. This resulted in water swelling capacities >10 g/g, which was comparable to the PPC-functionalized materials. The results pave the way for future optimization of high-throughput production techniques using protein sources in mass production of sustainable protein-based SAPs.
|
|
| 9. |
- Carlsson, Leo S., et al.
(författare)
-
Fibers of Failure : Classifying Errors in Predictive Processes
- 2020
-
Ingår i: Algorithms. - : MDPI. - 1999-4893. ; 13:6
-
Tidskriftsartikel (refereegranskat)abstract
- Predictive models are used in many different fields of science and engineering and are always prone to make faulty predictions. These faulty predictions can be more or less malignant depending on the model application. We describe fibers of failure (FIFA), a method to classify failure modes of predictive processes. Our method uses MAPPER, an algorithm from topological data analysis (TDA), to build a graphical model of input data stratified by prediction errors. We demonstrate two ways to use the failure mode groupings: either to produce a correction layer that adjusts predictions by similarity to the failure modes; or to inspect members of the failure modes to illustrate and investigate what characterizes each failure mode. We demonstrate FIFA on two scenarios: a convolutional neural network (CNN) predicting MNIST images with added noise, and an artificial neural network (ANN) predicting the electrical energy consumption of an electric arc furnace (EAF). The correction layer on the CNN model improved its prediction accuracy significantly while the inspection of failure modes for the EAF model provided guiding insights into the domain-specific reasons behind several high-error regions.
|
|
| 10. |
- Ceresino, Elaine Berger, et al.
(författare)
-
Processing conditions and transglutaminase sources to "drive" the wheat gluten dough quality
- 2020
-
Ingår i: Innovative Food Science & Emerging Technologies. - : Elsevier BV. - 1466-8564 .- 1878-5522. ; 65
-
Tidskriftsartikel (refereegranskat)abstract
- Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) are used to influence the protein cross-linking. In this study we monitored the interplay of "harsh" and "mild" gluten processing for dough mixing and pasta-like sheet production and TGs from a commercial and newly sourced bacteria (SB6). Despite the harshly separated gluten presenting strongly cross-linked proteins in the beginning of the mixing, similar levels of polymerization were achieved at the optimum mixing time but with differences in the secondary protein structure. TG addition increased polymerization in wheat doughs, possibly as a result of increased glutenin polymerization, while gliadins become more soluble with SB6. This enzyme also dramatically increased polymerization in mild gluten. These results show that an adequate investigation when using TGs and gluten from various origins is necessary to adequately predict the quality in various gluten-based products, thus, of great relevance to the food industry. Industrial relevance: Currently, there is a mounting trend towards the modification of gluten proteins to improve technological features and functionality. In breadmaking, when weak Hour (low protein content) is used or general stabilization is desired for technological purposes, additives can be used to stabilize the gluten protein matrix. The use of transglutaminase (TG) has grown in popularity as they promote specific cross-linking between residues of glutamine and lysine in proteins. Another way of improving dough functionality is by increasing the oxidation of disulfide groups by adding gluten which is a co-product of the starch industry. Industrial production of gluten includes the use of heating and shear forces, which may impact gluten dough-forming ability. Thus, increased understanding of the interplay of gluten processing and the impact of choice of the TG origin in gluten dough quality is highly applicable in food industry.
|
|
