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A Novel Infrastructure Design of Industrial Autonomous System
Quang Thinh Truong,Ha Quang Thinh Ngo,Thanh Phuong Nguyen,Hung Nguyen,Won-Ho Kim 한국지능시스템학회 2019 INTERNATIONAL JOURNAL of FUZZY LOGIC and INTELLIGE Vol.19 No.2
In this era, the integrated technologies in a unit bring huge benefits for customers. In this paper, a novel design of structure for autonomous system is illustrated. It is superior by combining the specifications of various types in commercial market. As a result, numerous advantages of systems are converged into unified unit. The design of autonomous platform consists of hardware components and infrastructure. Later, the modeling of autonomous system is simulated on computer to fit with proposed design. The implementation of control scheme into model is to drive autonomous system to complete mission. From simulation results, it can be seen that the proposed strategy is feasible, effective and capable in reality.
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Application of Fuzzy Moving Sliding Surface Approach for Container Cranes
Quang Hieu Ngo,Ngo Phong Nguyen,Quoc Bao Truong,김경한 제어·로봇·시스템학회 2021 International Journal of Control, Automation, and Vol.19 No.2
In this paper, we consider the fuzzy moving sliding surface anti-sway control problem for container cranes. We first introduce the dynamic model of container cranes. Then, we develop the coupled sliding surface which ensures the asymptotic stability of the closed-loop system. Based on the proposed sliding surface, we propose the continuous sliding mode control law which guarantees the reachability of the sliding variable to zero in finite time. Hence, the proposed controller first guarantees the finite-time convergence to the sliding surface and then achieves the stability of the closed-loop system in the predefined sliding surface. Besides, in order to obtain the effective gains for the proposed sliding variable, the fuzzy logic system is employed. To illustrate the efficiency of the proposed control law, simulation results are provided.
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Van Hao HOANG(Van Hao HOANG ),Van Vien VU(Van Vien VU ),Quang Truong NGO(Quang Truong NGO ) 한국유통과학회 2023 유통과학연구 Vol.21 No.8
Purpose: Online meeting is chosen instead of face-to-face conferences as a solution that ensures both effectiveness and legality during times of strong epidemic outbreaks. In the current period, managers can have different types of meeting options for information distribution. This study has examined the effect of past behavior on the managers’ intention of organizing online meetings. Research design, data and methodology: Data were collected from a survey with 475 managers and put into SmartPLS 4.0 for analysis. Partial least squares structural equation modeling (PLS-SEM) was employed to test relationships in the research model. Results: The findings indicated that past behavior plays the most critical role in explaining the organizing online meeting intention of managers, followed by attitude and subjective norms. Meanwhile, the perceived behavioral control factor has absolutely no effect on intention in the context of this study. Notably, attitude and subjective norms also remarkably mediated the impact of past behavior on managers’ intention. Conclusions: This study has added to the understanding of the meeting organization behavior of managers. Even if the epidemic is under control, the administrators should still organize some meetings in the form of online because it will affect the social perceptions of future behavior and behavioral intention.
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Thach Phan Van,Quang Khai Phan,Hoa Pham Quang,Gia Bao Pham,Ngoc Han Ngo Thi,Hong Tham Truong Thi,Anh Duy Do 한국식품영양과학회 2023 Preventive Nutrition and Food Science Vol.28 No.4
Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous study, we demonstrated that the use of cascara as a substrate results in a special kombucha beverage with high bioactivity. Traditional kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) can lead to inconsistent product quality because of the lack of control over microbial composition. We successfully isolated and identified yeast and bacteria, including Saccharomyces cerevisiae, Komagataeibacter rhaeticus, and Lactobacillus brevis that are appropriate starter cultures for cascara kombucha fermentation. We also demonstrated that a supplementation with lactic acid bacteria (LAB) and a mixture of S. cerevisiae and K. rhaeticus resulted in higher total polyphenol and flavonoid content of cascara kombucha compared with the traditionally fermented product using SCOBY as the inoculum. The free radical scavenging activity, inhibitory effects on α-amylase, tyrosinase activity, and antibacterial properties of cascara kombucha were also enhanced as a result of LAB supplement. These findings provide valuable insights into the controlled microbiological composition required for the fermentation of cascara kombucha, thereby ensuring consistent quality and enhanced bioactivity of the product. Further, the use of cascara as a substrate for kombucha production not only offers various health benefits and biological effects, but also repurposes by-products from the coffee industry, which contributes to sustainable development and is eco-friendly.
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