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Cross-industry standard test method developments：from manufacturing to wearable robots

Frontiers of Information Technology & Electronic Engineering 2017年第10期18卷 1447-1457页

作者： Roger BOSTELMAN Elena MESSINA sebti foufou National Institute of Standards and Technology GaithersburgMD 20899USA Le2i Universite de BourgogneDijon 21078France College of Engineering Qatar UniversityDoha 2713Qatar

Manufacturing robotics is moving towards human-robot collaboration with light duty robots being used side by side with workers. Similarly, exoskeletons that are both passive(spring and counterbalance forces) and active(motor forces) are worn by humans and used to move body parts. Exoskeletons are also called ‘wearable robots' when they are actively controlled using a computer and integrated sensing. Safety standards now allow, through risk assessment, both manufacturing and wearable robots to be used. However, performance standards for both systems are still lacking. Ongoing research to develop standard test methods to assess the performance of manufacturing robots and emergency response robots can inspire similar test methods for exoskeletons. This paper describes recent research on performance standards for manufacturing robots as well as search and rescue robots. It also discusses how the performance of wearable robots could benefit from using the same test methods.

关键词： Wearable robot Exoskeleton Cross-industry Artifact Standards Grasping

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Radial Supershapes for Solid Modeling

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Journal of Computer Science & Technology 2006年第2期21卷 238-243页

作者： Yohan D. Fougerolle Andrei Gribok sebti foufou Frederic Truchetet Mongi A. Abidi Le2i Lab. UMR CNRS 5158 Universitd de Bourgogne 12 rue de la fonderie 71200 Le Creusot France IRIS Lab. The University of Tennessee Ferris Hall Knoxville 37996 TAT U.S.A.

In the previous work, an efficient method has been proposed to represent solid objects as multiple combinations of globally deformed supershapes. In this paper, this framework is applied with a new supershape implicit function that is based on the notion of radial distance and results are presented on realistic models composed of hundreds of hierarchically globally deformed supershapes. An implicit equation with guaranteed differential properties is obtained by simple combinations of the primitives~ implicit representations using R-function theory. The surface corresponding to the zero-set of the implicit equation is efficiently and directly polygonized using the primitives,parametric forms. Moreover, hierarchical global deformations are considered to increase the range of shapes that can be modeled. The potential of the approach is illustrated by representing complex models composed of several hundreds of primitives inspired from CAD models of mechanical parts.

关键词： implicit surface solid modeling superquadrics supershape

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Use of <i>Pergularia tomentosa</i>Plant Enzymatic Coagulant System in Fresh Cheese-Making

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Food and Nutrition Sciences 2021年第11期12卷 1028-1040页

作者： F. A. Benyahia O. Aissaoui Zitoun B. Meghzili E. foufou M. N. Zidoune Laboratoire du Génie Agro-Alimentaire (GENIAAL) Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA) Université Frères Mentouri Constantine Algérie Laboratoire de Recherche en Nutrition et Technologie Alimentaire (L.N.T.A.) Transformation et élaboration des Produits Agro-Alimentaires (TEPA) Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA) Université Frères Mentouri Constantine Algérie

Introduction: Pergularia tomentosa is a saharan spontaneous plant belonging to Asclepiadacea family. It has several medicinal properties and uses in the human food as an auxiliary in cheese-making. The purpose of this study is the extraction of the coagulant enzymatic system (C.E.S) from the plant dried leaves and its use in the preparation of fresh cheese. Materials & Methods: The determination of the coagulant activity was carried out on a skimmed milk powder by Berridge’s method. Cow’s milk used for coagulant strength determination and cheese-making. Proteolytic activity. The chemical determinations of raw milk were carried out according to AFNOR analysis methods. A descriptive sensory evaluation was performed to determine the organoleptic properties of the produced cheese. The proteolytic activity was determined by measuring the aspartyl-protease units. Results: The main results of the physico-chemical characterization show that its coagulant activity (R.U mL-1) was 97.19 ± 4.67, coagulant strength (SU) was 230.05 ± 0.37, proteolytic activity (μg·mL-1) was 0.33 ± 0.04 and coagulant activity/proteolytic activity ratio was 294.51. For the cheese made, it has presented the following results

关键词： Pergularia tomentosa Coagulant Enzymatic System (C.E.S) Fresh Cheese Sensory Analysis Yield

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