Zaphne – Content Automation News for 05-15-2018

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Automation Kiva

Have some degree of autonomy Have control over their internal state and their behavior Automation and Control Seminar Friday. August 23.7 Traditional Automation in Warehouse Pickers(human) move around the Warehouse Fetch products and return them to packing station Human have to look for the order items Order items in Conveyors Batch Processing Time consuming Automation and Control Seminar Friday. 8 Modern Automation in Warehouse Orders’ item come in hand of picker like a MAGIC! Use of Autonomous agents Agents search the order fetch to the human Agents co-ordinate to achieve a system goal Many orders can be fulfilled Increases Productivity Kiva System Automation and Control Seminar Friday. August 23.Kiva System 9 State-of-the art for modern automation in warehouse Founded on better approach for order fulfillment Uses Hundreds of autonomous mobile robots Sophisticated control Software Uses the concept of Distributed Intelligence Founded in 2003 Fielded in 2006 Implements Distributed Intelligence Automation and Control Seminar Friday. Drive Unit Agent 12 Mobile Robots Fetch the Inventory pod to the picking station Take the Order pods to the shipping station Transport the Inventory Pod to replenishment Path Planning Automation and Control Seminar Friday. 13 Inventory Station Agent(ISA) Picking stations : Workers pick items Replenishment stations: barcodes are scanned and appropriate pod come to the station Report accomplishment of its tasks. 

August 23.Kiva working Mechanism 16 JM receives orders and assign to stations to fulfill Robot(Drive Unit) carries the inventory pods Inventory pods come to picking stations Picking: Workers pick items and put in order pod Shipping : Order pod move for shipping after fulfilling all the orders Replenishment : Inventory pods go for replenishment Automation and Control Seminar Friday. Nearer pods 2.20 Heuristic Technique for Optimization Order Allocation 1.Time to fulfill the order must be minimized 2. Inventories around the station and in queue pods must be considered Inventory Pod Selection 1. Slow frequency pods kept backward 2.Bin packing Problem 3.Resource Allocation 21 Pod Storage Allocation: 1.Decrease the Queue in stations Replenishment Allocation: 1.Maximize the cubic utilization of the pods 2.Create faster pods and slower pods Automation and Control Seminar Friday. Pick More pods using less Robots 2.high frequency pods are kept nearer Robot Allocation: 1. 

August 23.Advantages 22 Increase Productivity: double the output Lower Cost: lower installation and operational costs than traditional warehouse automation systems Location free replenishment : items can be kept in any pods Adaptive storage: Pods are store using heuristic Expandability :Add inventory pods and drive units to increase throughput during peak Automation and Control Seminar Friday. 

Keywords: [“”,”pod”,”Automation”]


For these reasons, a number of other analytical methods have been developed to measure the moisture content of foods that do not rely on direct measurement of the mass of water in a food. Many analytical procedures developed to measure moisture content are more sensitive to water in certain types of molecular environment than to water in other types of molecular environment. Sometimes food analysts are interested in determining the amounts of water in specific molecular environments, rather than the total water content. The rate of microbial growth in a food depends on the amount of bulk water present in a food, and not necessarily on the total amount of water present. Thus, %Total solids =. 

To obtain an accurate measurement of the moisture content or total solids of a food using evaporation methods it is necessary to remove all of the water molecules that were originally present in the food, without changing the mass of the food matrix. C6H12O66C + 6 H2O. The water that is released by this reaction is not the water we are trying to measure and would lead to an overestimation of the true moisture content. In contrast, evaporation methods are based on indirect measurement of the amount of water removed from a food sample by evaporation: %Moisture = 100/MINITIAL. Basically, distillation methods involve heating a weighed food sample in the presence of an organic solvent that is immiscible with water. 

Advantages: Suitable for application to foods with low moisture contents; Suitable for application to foods containing volatile oils, such as herbs or spices, since the oils remain dissolved in the organic solvent, and therefore do not interfere with the measurement of the water; Equipment is relatively cheap, easy to setup and operate; Distillation methods have been officially sanctioned for a number of food applications. A number of analytical methods have been developed to determine the moisture content of foods that are based on the fact that water has appreciably different bulk physical characteristics than the food matrix, e.g. density, electrical conductivity or refractive index. If the composition of the food matrix changes as well as the water content, then it may not be possible to accurately determine the moisture content of the food because more than one food composition may give the same value for the physical property being measured. Spectroscopic methods utilize the interaction of electromagnetic radiation with materials to obtain information about their composition, e.g., X-rays, UV-visible, NMR, microwaves and IR. 

The spectroscopic methods developed to measure the moisture content of foods are based on the fact that water absorbs electromagnetic radiation at characteristic wavelengths that are different from the other components in the food matrix. The microbial stability or physicochemical properties of a food are often determined by the amount of free water present, rather than by the total amount of water present. 

Keywords: [“water”,”food”,”sample”]

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