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Since failures in sensors degrade the performance of active mass damper (AMD) control systems, a dynamic filter design method, a state observer design method and a robust control strategy are developed and presented in this paper to overcome this deficiency. The filter design method is transformed into a H2/H∞ control problem that is solved by linear matrix inequality approach. Thus, it is used to perform fault detection and isolation (FDI) for the control systems. The state observer design method uses the acceleration responses as the feedback signal. The detected and isolated fault signals in accelerometers are used to estimate the whole states, that are used to calculate the control force though a robust control strategy based on regional pole-assignment algorithm. Then, the active fault-tolerant control (FTC) is accomplished. To verify its effectiveness, the proposed methodology is applied to a numerical example of a tenstorey frame and an experiment of a single span fourstorey steel frame. Both numerical and experimental results demonstrate that the performances of FTC controller and the control system are improved by the designed dynamic FDI filter to effectively detect and isolate fault signal. [ABSTRACT FROM AUTHOR]

In the present study, we investigated the effects of thermal preservation, such as pasteurization, and nonthermal preservation, including irradiation, sodium dehydroacetate (SDHA), and nisin, on the quality of red sour soup after storage. Single‐factor experiments were used to optimize the parameters of different processing technologies, and the best irradiation dose and heating temperature were 4 kGy and 85℃, respectively. The optimal additive amounts of SDHA and nisin were 150 mg/500 g. During the shelf storage experiment, prepared red sour soup was stored at room temperature in the glass bottles, and further analyses were carried out up to 5 weeks of storage. The quality of red sour soup was evaluated by microflora and sensory analysis. The results showed that Lactobacillus, Streptomyces, Pediococcus, Pichia, Kazachstania, and Candida were the main microorganisms in all samples, and there were no harmful microorganisms. The sensorial attributes were observed, including different parameters, such as odor, organic acid content, color, taste, texture, apparent viscosity, and thixotropy. All of the data showed that the irradiated groups were more dramatically changed compared with the other groups, while these changes did not directly affect the sensory quality of the products. Consequently, irradiation could be used as an ideal quality preservation method for the red sour soup to reduce the impact of heat treatment and chemical additives on the quality of characteristic food. [ABSTRACT FROM AUTHOR]