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An analysis method for reliability assessment of repairable mechanical systems is presented in the context of the hot strip mill section of large steelworks. The reliability analysis process is defined and operated using a three-level modelling procedure, each of which functions within a different time base, thus enabling the timely identification of potential deviations in reliability performance. The main modelling approach deployed is based upon the Power Law Process, which is embedded within an automated analysis tool. The efficacy of each of the deployed modelling process is determined by the application of appropriate statistical tests. The results from this process are used to enable an in-depth analysis of why the reliability performance of the system under review has changed. A practical application is presented with reference to two strip coilers that operate within the hot strip mill. The approach is, however, generic and would be applicable to any large-scale mechanical repairable system. Copyright © 2013 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

Preschoolers' hedonic response to fish dishes was investigated by actual tasting in a natural environment of consumption. Cod with tomato sauce ( CTS), plaice with tomato sauce ( PTS) and oven-baked breaded plaice ( OBBP) were scored during school lunch by 90 preschoolers on a 5-point nongender facial scale. Liking varied significantly ( P < 0.001) across dishes. CTS and OBBP were highly appreciated and significantly preferred to PTS, which was disliked. Cluster analysis identified four groups of children with homogeneous preference patterns. Nearly 4 children out of 10 equally liked OBBP and CTS, and disliked PTS. Nearly one child out of three equally liked all the dishes. One child out of seven preferred OBBP to fish dishes with tomato sauce. One child out of 10 preferred CTS to dishes with plaice. Acceptance was related not only to objective sensory properties of fish dishes but also on background characteristics of the children. Familiarity with the fish dish, the reported liking of the target fish types as well as the neophobic status of children modulate the hedonic response to fish dishes. For nearly 6 children out of 10, liking is positively related to fish odor, fish flavor and greasiness, whereas it is negatively related to softness, jelly-like texture, fast melting and falling apart easily textures. For one child out of seven, liking is positively related to bread-related attributes and negatively with tomato-related attributes. For 1 child out of 10, liking is negatively related to tomato-related attributes and fish odor. Practical Applications Fish is a food rich in valuable nutrients but it is scarcely appreciated by children. Therefore, it is important to identify the drivers of liking for seafood in natural environments of consumption by actual tasting to understand what is to be done to control fish acceptance and formulate more energy-balanced and sensory-appealing meals. The identification of specific sensory characteristics that drive preference in subgroups of preschoolers with radically different sensory preferences opens up ways to engineer specific and more versatile interventions to promote fish consumption in preschoolers. [ABSTRACT FROM AUTHOR]

Abstract: Aim of this study was to assess how different preparation methods influence the hedonic response to vegetables of preschoolers aged four to five. Children (n = 52) scored for liking on a 5-point non gender facial scale six vegetables (carrot, tomato, zucchini, spinach, fennel and Catalogna chicory) prepared in three different ways: raw, boiled and oven-baked. A trained sensory panel determined the sensory profile of vegetable dishes. Significant differences in liking (P < 0.001) were found across dishes. Vegetable liking depended significantly on the vegetable type, the method of preparation which modulates the effect of vegetable type, and the heterogeneity in individual children response. Suitability of preparation method was specific to individual vegetable and could not be generalized to all types of vegetables. Neophobia and familiarity with specific vegetable types had a significant effect (P < 0.001) on liking. Nearly one child out of two related vegetable acceptance to sensory characteristics of vegetables. For sensory oriented children, sweetness and original colour intensity affected positively vegetable acceptance while bitterness, brown colouring and tough texture lowered acceptance. These results help to optimize the sensory properties preferred by children through the selection of the most appealing preparation method for a given vegetable. [Copyright &y& Elsevier]

It is well known that communication is affected by the change in frequency of a signal for an observer that is moving relative to the source. As a result of the motion of either the source or the observer, successive waves are emitted from a position that may get closer or further to the observer. This phenomenon, known as Doppler effect, also affects underwater acoustic waves used for communications between Autonomous Underwater Vehicles (AUVs), Underwater Sensors (USs) and remote operators. There have been few studies on the impact of Doppler shift in underwater communications. Assuming underwater communications using acoustic waves, in this paper we study the Doppler effect in relation to the half-power bandwidth and distance in the Ultra Low Frequency (ULF) band (i.e., from 0.3 to 3 kHz). We investigate two specific issues. Firstly, the maximum shift that can be expected on underwater links in the ULF band. Secondly, the maximum frequency drift, and associated patterns, that can happen during the reception of data frames. Numeric simulations are conducted. The analysis is based on scenarios that show the existence of significant Doppler effect. More specifically, we show that Doppler effect, under narrow half-power bandwidth, is significant with respect to the half-power bandwidth in the ULF band, for long distance communications. Furthermore, we show that Doppler effect patterns are not necessarily linear. [ABSTRACT FROM AUTHOR]

ABSTRACT The hedonic response of preschoolers to six Protected Denomination of Origin Italian cheeses has been investigated. Cheese samples were Mozzarella di bufala, Parmigiano Reggiano, Fontina, Taleggio, Gorgonzola and Pecorino Romano. Sensory tests revealed that Mozzarella di bufala and Parmigiano Reggiano were the most liked cheeses. Gorgonzola was the least appreciated cheese. Patterns of preference for cheese were not linear, depending on the joint effect of gender and cheese variety eaten. Hierarchical Cluster Analysis of the preference data identified five groups of children with different cheese likes and dislikes. Partial Least Square Regression modeling of cheese acceptability of sensory-driven children subgroups with homogeneous cheese preference revealed different focusing on sensory characteristics of cheese among clusters. Nearly one child out of two focused either on cheese flavors and textures whereas nearly one child out of eight exclusively on flavors. These results were substantiated by children open discussion in focus groups. PRACTICAL APPLICATIONS Sensory preference segmentation highlights valuable information on distinct groups of preschoolers who show different cheese liking and on the relative importance of specific attributes for preschoolers with radically different sensory preference. Drivers of liking are sensory attributes that are responsible for acceptance, and it is instructive to identify which particular attributes are the key to moving preschoolers' acceptance of cheese. Nutritionist, dieticians, caterers and product developers understand what must be done in order to control cheese acceptance in preschoolers and to formulate more energy-balanced and sensory-appealing meals and snacks during school time. [ABSTRACT FROM AUTHOR]