Skip to main content

2018 | OriginalPaper | Buchkapitel

On the Development of Engineering Assets—The MATRIX Scheme

verfasst von : Frank A. Coutelieris, Antonios Kanavouras

Erschienen in: Experimentation Methodology for Engineers

Verlag: Springer International Publishing

Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.

search-config
loading …

Abstract

This chapter presents a developmental approach through a well-defined 12-fold classification matrix scheme, recognized via a synthetical mathematical analysis.

Sie haben noch keine Lizenz? Dann Informieren Sie sich jetzt über unsere Produkte:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

  • über 102.000 Bücher
  • über 537 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Finance + Banking
  • Management + Führung
  • Marketing + Vertrieb
  • Maschinenbau + Werkstoffe
  • Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

  • über 67.000 Bücher
  • über 390 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Maschinenbau + Werkstoffe




 

Jetzt Wissensvorsprung sichern!

Springer Professional "Wirtschaft"

Online-Abonnement

Mit Springer Professional "Wirtschaft" erhalten Sie Zugriff auf:

  • über 67.000 Bücher
  • über 340 Zeitschriften

aus folgenden Fachgebieten:

  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Finance + Banking
  • Management + Führung
  • Marketing + Vertrieb
  • Versicherung + Risiko




Jetzt Wissensvorsprung sichern!

Literatur
Zurück zum Zitat Aidos I, Lourenco S, van der Padt A, Luten JB, Boom RM. Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage. J Food Sci. 2002;67:3314–20.CrossRef Aidos I, Lourenco S, van der Padt A, Luten JB, Boom RM. Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage. J Food Sci. 2002;67:3314–20.CrossRef
Zurück zum Zitat Andersson K. Influence of reduced oxygen concentrations on lipid oxidation in food during storage. Ph.D. thesis. Chalmers Reproservice, Sweden: Chalmers University of Technology and the Swedish Institute for Food and Biotechnology; 1998. Andersson K. Influence of reduced oxygen concentrations on lipid oxidation in food during storage. Ph.D. thesis. Chalmers Reproservice, Sweden: Chalmers University of Technology and the Swedish Institute for Food and Biotechnology; 1998.
Zurück zum Zitat Andersson K, Lingnert H. Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil. J Food Sci. 1999;64:262–6.CrossRef Andersson K, Lingnert H. Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil. J Food Sci. 1999;64:262–6.CrossRef
Zurück zum Zitat Bird RB, Stewart WE, Lightfoot EN. Transport phenomena. New York: Wiley; 1960. Bird RB, Stewart WE, Lightfoot EN. Transport phenomena. New York: Wiley; 1960.
Zurück zum Zitat Brimberg UI, Kamal-Eldin A. On the kinetics of the autoxidation of fats: influence of pro-oxidants, antioxidants and synergists. Eur J Lipid Sci Techn. 2003;105:83–91.CrossRef Brimberg UI, Kamal-Eldin A. On the kinetics of the autoxidation of fats: influence of pro-oxidants, antioxidants and synergists. Eur J Lipid Sci Techn. 2003;105:83–91.CrossRef
Zurück zum Zitat Choe E, Min DB. Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci Food Saf. 2006;5:169–86.CrossRef Choe E, Min DB. Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci Food Saf. 2006;5:169–86.CrossRef
Zurück zum Zitat Coutelieris FA, Kainourgiakis ME, Stubos AK. Low Peclet mass transport in assemblages of spherical particles for two different adsorption mechanisms. J Colloid Interface Sci. 2003;264:20–9.CrossRef Coutelieris FA, Kainourgiakis ME, Stubos AK. Low Peclet mass transport in assemblages of spherical particles for two different adsorption mechanisms. J Colloid Interface Sci. 2003;264:20–9.CrossRef
Zurück zum Zitat Coutelieris FA, Burganos VN, Payatakes AC. Model of adsorption-reaction-desorption in a swarm of spheroidal particles. AIChE J. 2004;50:779–85.CrossRef Coutelieris FA, Burganos VN, Payatakes AC. Model of adsorption-reaction-desorption in a swarm of spheroidal particles. AIChE J. 2004;50:779–85.CrossRef
Zurück zum Zitat Coutelieris FA, Kanavouras A. Experimental and theoretical investigation of packaged olive oil: development of a quality indicator based on mathematical predictions. J Food Eng. 2006;73:85–92.CrossRef Coutelieris FA, Kanavouras A. Experimental and theoretical investigation of packaged olive oil: development of a quality indicator based on mathematical predictions. J Food Eng. 2006;73:85–92.CrossRef
Zurück zum Zitat Feyerabend P. Explanation, reduction and empiricism, scientific explanation, space, and time. In: Feigl H, Maxwell G, editors. Minnesota studies in the philosophy of science, vol. III. University of Minneapolis Press; 1962. Feyerabend P. Explanation, reduction and empiricism, scientific explanation, space, and time. In: Feigl H, Maxwell G, editors. Minnesota studies in the philosophy of science, vol. III. University of Minneapolis Press; 1962.
Zurück zum Zitat Frankel EN. Chemistry of autoxidation: mechanism, products and flavor significance. In: Min DB, Smouse TH, editors. Flavor chemistry of fats and oils. Champaign, Ill: American Oil Chemists’ Society; 1985. pp. 1–34. Frankel EN. Chemistry of autoxidation: mechanism, products and flavor significance. In: Min DB, Smouse TH, editors. Flavor chemistry of fats and oils. Champaign, Ill: American Oil Chemists’ Society; 1985. pp. 1–34.
Zurück zum Zitat Gavriil G, Vakouftsi E, Coutelieris FA. Mathematical simulation of mass transport in porous media: an innovative method to match geometrical and transport parameters for scale transition. Dry Techn. 2014;32:781–92.CrossRef Gavriil G, Vakouftsi E, Coutelieris FA. Mathematical simulation of mass transport in porous media: an innovative method to match geometrical and transport parameters for scale transition. Dry Techn. 2014;32:781–92.CrossRef
Zurück zum Zitat Giere R. Scientific Perspectivism. Chicago, IL: University of Chicago Press; 2006.CrossRef Giere R. Scientific Perspectivism. Chicago, IL: University of Chicago Press; 2006.CrossRef
Zurück zum Zitat Glymour C. On some patterns of reduction. Philos Sci. 1970;37:340–53.CrossRef Glymour C. On some patterns of reduction. Philos Sci. 1970;37:340–53.CrossRef
Zurück zum Zitat Hacking I. Representing and intervening. Introductory topics in the philosophy of natural science. UK: Cambridge University Press; 1983.CrossRef Hacking I. Representing and intervening. Introductory topics in the philosophy of natural science. UK: Cambridge University Press; 1983.CrossRef
Zurück zum Zitat Kacyn LJ, Saguy I, Karel M. Kinetics of oxidation of dehydrated food at low oxygen pressures. J Food Proc Preserv. 1983;7:161–78.CrossRef Kacyn LJ, Saguy I, Karel M. Kinetics of oxidation of dehydrated food at low oxygen pressures. J Food Proc Preserv. 1983;7:161–78.CrossRef
Zurück zum Zitat Karel M. Kinetics of lipid oxidation. In: Schwarzberg HG, Hartel RW, editors. Physical chemistry of foods. New York: Marcel Dekker; 1992. pp. 651–68. Karel M. Kinetics of lipid oxidation. In: Schwarzberg HG, Hartel RW, editors. Physical chemistry of foods. New York: Marcel Dekker; 1992. pp. 651–68.
Zurück zum Zitat Kanavouras A, Hernandez-Münoz P, Coutelieris FA. Shelf life predictions for packaged olive oil using flavor compounds as markers. Eur Food Res Techn. 2004a;219:190–198. Kanavouras A, Hernandez-Münoz P, Coutelieris FA. Shelf life predictions for packaged olive oil using flavor compounds as markers. Eur Food Res Techn. 2004a;219:190–198.
Zurück zum Zitat Kanavouras A, Hernandez-Munoz P, Coutelieris FA, Selke S. Oxidation derived flavor compounds as quality indicators for packaged olive oil. J Am Oil Chem Soc. 2004b;81:251–257.CrossRef Kanavouras A, Hernandez-Munoz P, Coutelieris FA, Selke S. Oxidation derived flavor compounds as quality indicators for packaged olive oil. J Am Oil Chem Soc. 2004b;81:251–257.CrossRef
Zurück zum Zitat Kant I. The critique of pure reason (Translated by Meiklejoh JMD). Adelaide: University of Adelaide Press; 2014. Kant I. The critique of pure reason (Translated by Meiklejoh JMD). Adelaide: University of Adelaide Press; 2014.
Zurück zum Zitat Korycka-Dahl MB, Richardson T. Activated oxygen species and oxidation of food constituent. Crit Rev Food Sci Nutr. 1978;10:209–240.CrossRef Korycka-Dahl MB, Richardson T. Activated oxygen species and oxidation of food constituent. Crit Rev Food Sci Nutr. 1978;10:209–240.CrossRef
Zurück zum Zitat Kroes P. Structural analogies between physical systems. Brit J Philos Sci. 1989;40:145–154.CrossRef Kroes P. Structural analogies between physical systems. Brit J Philos Sci. 1989;40:145–154.CrossRef
Zurück zum Zitat Kuhn TS. The structure of scientific revolutions. Chicago: University of Chicago Press; 1962. Kuhn TS. The structure of scientific revolutions. Chicago: University of Chicago Press; 1962.
Zurück zum Zitat Labuza TP. Kinetics of lipid oxidation in foods. CRC Crit Rev Food Techn. 1971;2:355–405.CrossRef Labuza TP. Kinetics of lipid oxidation in foods. CRC Crit Rev Food Techn. 1971;2:355–405.CrossRef
Zurück zum Zitat Lee EC, Min DB. Quenching mechanism of beta-carotene on the chlorophyll-sensitized photooxidation of soybean oil. J Food Sci. 1988;53:1894–95. Lee EC, Min DB. Quenching mechanism of beta-carotene on the chlorophyll-sensitized photooxidation of soybean oil. J Food Sci. 1988;53:1894–95.
Zurück zum Zitat Levich VG. Physicochemical hydrodynamics. Englewood Cliffs, New Jersey: Pentice-Hall; 1962. Levich VG. Physicochemical hydrodynamics. Englewood Cliffs, New Jersey: Pentice-Hall; 1962.
Zurück zum Zitat Marquez-Ruiz G, Martin-Polvillo M, Dobarganes MC. Quantitation of oxidized triglyceride monomers and dimers as a useful measurement for early and advanced stages of oxidation. Grasaa Aceites. 1996;47:48–53.CrossRef Marquez-Ruiz G, Martin-Polvillo M, Dobarganes MC. Quantitation of oxidized triglyceride monomers and dimers as a useful measurement for early and advanced stages of oxidation. Grasaa Aceites. 1996;47:48–53.CrossRef
Zurück zum Zitat Megill A. Introduction: four senses of objectivity. In: Megill A, editor. Rethinking objectivity. Durham, NC: Duke University Press; 1994. pp. 1–20. Megill A. Introduction: four senses of objectivity. In: Megill A, editor. Rethinking objectivity. Durham, NC: Duke University Press; 1994. pp. 1–20.
Zurück zum Zitat Méndez AI, Falqué E. Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control. 2009;18:521–9.CrossRef Méndez AI, Falqué E. Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control. 2009;18:521–9.CrossRef
Zurück zum Zitat Min DB, Wen J. Effects of dissolved free oxygen on the volatile compounds of oil. J Food Sci. 1983;48:1429–30.CrossRef Min DB, Wen J. Effects of dissolved free oxygen on the volatile compounds of oil. J Food Sci. 1983;48:1429–30.CrossRef
Zurück zum Zitat Popper KR. Conjectures and refutations: the growth of scientific knowledge. New York: Harper 1963. Popper KR. Conjectures and refutations: the growth of scientific knowledge. New York: Harper 1963.
Zurück zum Zitat Przybylski T, Eskin NAM. A comparative study on the effectiveness of nitrogen or carbon dioxide flushing in preventing oxidation during the heating of oil. J Am Oil Chem Soc. 1988;65:629–33.CrossRef Przybylski T, Eskin NAM. A comparative study on the effectiveness of nitrogen or carbon dioxide flushing in preventing oxidation during the heating of oil. J Am Oil Chem Soc. 1988;65:629–33.CrossRef
Zurück zum Zitat Przybylski R, Malcolmson LJ, Eskin NAM, Durance-Tod S, Mickle J, Carr RA. Stability of low linolenic acid canola oil to accelerated storage at 60 ℃. Food Sci Technol (Lebens Wiss U Techn). 1993;26:205–9.CrossRef Przybylski R, Malcolmson LJ, Eskin NAM, Durance-Tod S, Mickle J, Carr RA. Stability of low linolenic acid canola oil to accelerated storage at 60 ℃. Food Sci Technol (Lebens Wiss U Techn). 1993;26:205–9.CrossRef
Zurück zum Zitat Rahmani M, Saari Csallany A. Role of minor constituents in the photooxidation of virgin olive oil. J Am Oil Chem Soc. 1998;75:837–43.CrossRef Rahmani M, Saari Csallany A. Role of minor constituents in the photooxidation of virgin olive oil. J Am Oil Chem Soc. 1998;75:837–43.CrossRef
Zurück zum Zitat Sattar A, DeMan JM, Alexander JC. Effect of wavelength on light-induced quality deterioration of edible oils and fats. Can Inst Food Sci Techn J. 1976;9:108–113.CrossRef Sattar A, DeMan JM, Alexander JC. Effect of wavelength on light-induced quality deterioration of edible oils and fats. Can Inst Food Sci Techn J. 1976;9:108–113.CrossRef
Zurück zum Zitat Shahidi F, Spurvey SA. Oxidative stability of fresh and heated-processed dark and light muscles of mackerel (Scomber scombrus). J Food Lipids. 1996;3:13–25.CrossRef Shahidi F, Spurvey SA. Oxidative stability of fresh and heated-processed dark and light muscles of mackerel (Scomber scombrus). J Food Lipids. 1996;3:13–25.CrossRef
Zurück zum Zitat St. Angelo AJ. Lipid oxidation in foods. Crit Rev Food Sci Nutr. 1996;36:175–224.CrossRef St. Angelo AJ. Lipid oxidation in foods. Crit Rev Food Sci Nutr. 1996;36:175–224.CrossRef
Zurück zum Zitat Steenson DFM, Lee JH, Min DB. Solid-phase microextraction of volatile soybean oil and corn oil compounds. J Food Sci. 2002;67:71–76.CrossRef Steenson DFM, Lee JH, Min DB. Solid-phase microextraction of volatile soybean oil and corn oil compounds. J Food Sci. 2002;67:71–76.CrossRef
Zurück zum Zitat Sterrett SG. Physical models and fundamental laws: using one piece of the world to tell about another. Mind Soc. 2002;3:51–66.CrossRef Sterrett SG. Physical models and fundamental laws: using one piece of the world to tell about another. Mind Soc. 2002;3:51–66.CrossRef
Zurück zum Zitat Sterrett SG. Models of machines and models of phenomena. Stud Philos Sci. 2006;20:69–80.CrossRef Sterrett SG. Models of machines and models of phenomena. Stud Philos Sci. 2006;20:69–80.CrossRef
Zurück zum Zitat Tien C. Granular filtration of aerosols and hydrosols, series in Chemical engineering. Boston: Butterworths;1989. Tien C. Granular filtration of aerosols and hydrosols, series in Chemical engineering. Boston: Butterworths;1989.
Zurück zum Zitat Troelstra AS, Schwichtenberg ‎H. Basic proof theory, 2nd ed. Cambridge: Cambridge University Press 2000. Troelstra AS, Schwichtenberg ‎H. Basic proof theory, 2nd ed. Cambridge: Cambridge University Press 2000.
Zurück zum Zitat Velasco J, Dobarganes C. Oxidative stability of virgin olive oil. Eur J Lipid Sci Techn. 2002;104:661–676. Velasco J, Dobarganes C. Oxidative stability of virgin olive oil. Eur J Lipid Sci Techn. 2002;104:661–676.
Zurück zum Zitat Weber M. Objectivity’ in social science and social policy (Translated and edited by Edward Shils, Henry Finch). Glencoe, Illinois: Free Press; 1949. pp. 49–112. Weber M. Objectivity’ in social science and social policy (Translated and edited by Edward Shils, Henry Finch). Glencoe, Illinois: Free Press; 1949. pp. 49–112.
Zurück zum Zitat Wittgenstein L. Philosophical investigations. London: Blackwell; 1953. Wittgenstein L. Philosophical investigations. London: Blackwell; 1953.
Metadaten
Titel
On the Development of Engineering Assets—The MATRIX Scheme
verfasst von
Frank A. Coutelieris
Antonios Kanavouras
Copyright-Jahr
2018
DOI
https://doi.org/10.1007/978-3-319-72191-0_4

    Marktübersichten

    Die im Laufe eines Jahres in der „adhäsion“ veröffentlichten Marktübersichten helfen Anwendern verschiedenster Branchen, sich einen gezielten Überblick über Lieferantenangebote zu verschaffen.