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For long flights, the cruise is the longest phase and where the largest amount of fuel is consumed. An in-cruise optimization method has been implemented to calculate the optimal trajectory that reduces the flight cost. A three-dimensional grid has been created, coupling lateral navigation and vertical navigation profiles. With a dynamic analysis of the wind, the aircraft can perform a horizontal deviation or change altitudes via step climbs to reduce fuel consumption. As the number of waypoints and possible step climbs is increased, the number of flight trajectories increases exponentially; thus, a genetic algorithm has been implemented to reduce the total number of calculated trajectories compared to an exhaustive search. The aircraft’s model has been obtained from a performance database, which is currently used in the commercial flight management system studied in this paper. A 5% average flight cost reduction has been obtained.
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Assigning gates to flights considering physical, operational, and temporal constraints is known as the Gate Assignment Problem. This article proposes the novelty of coupling a commercial stand and gate allocation software with an off-the-grid optimization algorithm. The software provides the assignment costs, verifies constraints and restrictions of an airport, and provides an initial allocation solution. The gate assignment problem was solved using a genetic algorithm. To improve the robustness of the allocation results, delays and early arrivals are predicted using a random forest regressor, a machine learning technique and in turn they are considered by the optimization algorithm. Weather data and schedules were obtained from Zurich International Airport. Results showed that the combination of the techniques result in more efficient and robust solutions with higher degree of applicability than the one possible with the sole use of them independently.
Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations of sugar, citric acid, caffeine, mono-sodium glutamate, NaCl, and sunflower oil were added to pureed cucumber and green capsicum. Subjects (n = 66,35.6 ± 17.7 y) rated taste and fattiness intensity. Different subjects (n = 100, 33.2 ± 16.5 years) evaluated acceptance of all pureed vegetables. Taste intensities of vegetable purees were significantly different (P < 0.05) between the three tastant concentrations except for umami in both vegetable purees, sourness in green capsicum puree, and fattiness in cucumber puree. Only enhancement of sweetness significantly (P < 0.05) increased acceptance of both vegetable purees compared to unmodified purees. In cucumber purees, relatively small amounts of added sucrose (2%) increased acceptance already significantly, whereas in green capsicum acceptance increased significantly only with addition of 5% sucrose. Enhancement of other taste modalities did not significantly increase acceptance of both vegetable purees. Enhancing saltiness and bitterness significantly decreased acceptance of both vegetable purees. We conclude that the effect of taste enhancement on acceptance of vegetable purees differs between tastants and depends on tastant concentration and vegetable type. With the exception of sweetness, taste enhancement of taste modalities such as sourness, bitterness, umami, and saltiness was insufficient to increase acceptance of vegetable purees. We suggest that more complex taste, flavor, or texture modifications are required to enhance acceptance of vegetables.