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André Leschke,Florian Weinert,Maximillian Obermeier,Stefan Kubica,Vincenzo Bonaiuto 한국자동차공학회 2020 International journal of automotive technology Vol.21 No.4
The detection of accident scenarios is essential for a timely deployment of restraint devices and therefore for optimum protection of the vehicle occupants. Based on an innovative concept for crash detection, which involves measuring component-related local decelerations, this paper presents an entirely new method for the simulation and evaluation and estimates this with of a comprehensive set of crash load cases. With this approach, decelerations are detected directly at numerous individual components in the vehicle front end and are integrated in a velocity reduction using small time intervals. An evaluation based on multivariate statistical methods shows that the information content which results from exceedance of one defined velocity reduction threshold per measuring point is sufficient to safely distinguish between and classify all relevant load cases with a high level of independence. The concept has therefore proven to be functional and will be transferred to initial test series.
Migdał Władysław,Marcinčák Slavomír,Walczycka Maria,Domagała Jacek,Pluta-Kubica Agnieszka,Filipczak-Fiutak Magda,Migdał Anna,Migdał Łukasz 한국식품연구원 2024 Journal of Ethnic Foods Vol.11 No.-
Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cakiel breed group. Mountain sheep's milk is used to produce traditional cheeses: bundz, bryndza podhalańska, oscypek, redykołka—on the Polish side and Slovenská bryndza, Slovenská parenica, Slovenský oštiepok, Ovčí hrudkový syr salašnícky—on the Slovak side. Also sausages are made from sheep meat. These cheeses and sausages are salted and then traditionally smoked. The source of heat and smoke is hard wood with appropriate humidity, burned in the hearth located in the shepherd's hut, over which the cheeses are placed under the roof. Among several hundred smoke components, there are also polycyclic aromatic hydrocarbons, which, on the one hand, give the smoked product its taste and aroma, and on the other hand have carcinogenic and mutagenic properties. Sausages and cheeses from Poland and Slovakia, made from milk and meat of native sheep breeds, preserved by traditional smoking, were analyzed for polycyclic aromatic hydrocarbons content. The analyzed cheeses were characterized by a trace or low content of benzo[a]pyrene and the sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene. In cheeses from outer Eastern Carpathians subprovince (Bieszczady), the high content of naphthalene, acenaphthylene, fluorene and phenanthrene is noteworthy. Polish lamb sausages were characterized by a higher content of benzo(a)pyrene and the sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene. The differences result from the method of smoking (warm or cold in the south of the Carpathians—hot in the north) and the type of wood used for smoking.