Dual-system methods in dynamical analysis. Part 2: Optimal regulators and optimal servomechanisms

MacFarlane A.G.J.

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Dual-system methods in dynamical analysis. Part 2: Optimal regulators and optimal servomechanisms

机译：动力学分析中的双系统方法。第2部分：最佳调节器和最佳伺服机构

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Optimal-linear-regulator and servomechanism problems are treated in a unified and coherent way by the use of the variational properties of a pair of interconnected dual dynamical systems.

机译：最佳线性调节器和伺服机构问题通过使用一对相互连接的双动力学系统的变分特性而以统一一致的方式处理。

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《Electrical Engineers, Proceedings of the Institution of》 |1969年第8期|共5页
作者
MacFarlane A.G.J.;
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University of Manchester Institute of Science & Technology, Control Systems Centre, Manchester, UK;

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专利

1. Simple method for the design of single-input optimum regulators and servomechanisms [J] . Grimble M.J. Electrical Engineers, Proceedings of the Institution of . 1978,第6期

机译：设计单输入最佳调节器和伺服机构的简单方法
2. Dual-system methods in dynamical analysis. Part 1: Variational principles and their application to nonlinear-network theory [J] . MacFarlane A.G.J. Electrical Engineers, Proceedings of the Institution of . 1969,第8期

机译：动力学分析中的双系统方法。第1部分：变分原理及其在非线性网络理论中的应用
3. Improved Control Design Methods for Proximate Time-Optimal Servomechanisms [J] . Salton A. T., Chen Z., Fu M. Mechatronics, IEEE/ASME Transactions on . 2012,第6期

机译：接近时间最优伺服机构的改进控制设计方法
4. A Design Method of Feedback Controller Based on Integral- Type Optimal Servomechanism [C] . H. Kondo, Y. Ochi AIAA Guidance, Navigation, and Control Conference and Exhibit;AIAA Atmospheric Flight Mechanics Conference;AIAA Modeling and Simulation Technologies Conference . 2009

机译：基于积分型最优伺服机构的反馈控制器设计方法
5. Near-optimal intelligent control for continuous set-point regulator problems via approximate dynamic programming. [D] . Hearnes, Warren Eastman, II. 1999

机译：通过近似动态编程，可以连续优化设定值问题的近乎最优的智能控制。
6. A New Dynamical Method for Bearing Fault Diagnosis Based on Optimal Regulation of Resonant Behaviors in a Fluctuating-Mass-Induced Linear Oscillator [O] . Kehan Chen, Yuting Lu, Lifeng Lin, 2021

机译：一种新的轴承故障诊断动力学方法其基于波动 - 质量诱导的线性振荡器谐振行为的最佳调节
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Dual-system methods in dynamical analysis. Part 2: Optimal regulators and optimal servomechanisms

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