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Full-Text Articles in Physical Sciences and Mathematics
Using Particle Swarm Optimization To Generate Optimal Experimental Designs With Replication Structures, Thomsen Bolton
Using Particle Swarm Optimization To Generate Optimal Experimental Designs With Replication Structures, Thomsen Bolton
Student Research Symposium
The modern dominant approach to planning experiments in industrial engineering and manufacturing is optimal design. This is a popular design paradigm because it 1) requires specification of an optimality criterion which incorporates practical objectives as definition of a design with high quality and 2) yields a design via high-dimensional optimization that gives the researcher ‘the most bang for the buck’ for a fixed sample/experimental run size. We aim to adapt the state-of-the-art meta-heuristic optimization algorithm, the Particle Swarm Optimization (PSO), to generating optimal designs with user-specified replication structure. Recently, PSO has been demonstrated to be highly effective at generating candidate …
Generating Optimal Space-Filling Designs With Particle Swarm Optimization, Rebekah Scott
Generating Optimal Space-Filling Designs With Particle Swarm Optimization, Rebekah Scott
Student Research Symposium
In 1935, Ronald Fisher published The Design of Experiments, establishing classical designs for various types of experiments. With the rise of computing power came optimal design, where statisticians can better customize designs according to the needs of the researchers running the experiment. This research focuses on generating optimal MaxMin space-filling designs with particle swarm optimization using various distance metrics (Manhattan, Euclidean, etc). Interestingly, changing the distance metric in the objective function had a minimal effect on the design, except for Aitchison geometry on the simplex. Space-filling designs are optimal for supporting high-order models with only a small sacrifice in prediction …
A Taste Of Gluten-Free Italy: Substituting The Structural Agent In Fettuccine, Olivia Purles, Madison Cavender, Emeline Manser
A Taste Of Gluten-Free Italy: Substituting The Structural Agent In Fettuccine, Olivia Purles, Madison Cavender, Emeline Manser
Student Research Symposium
The structural ingredient of pasta was varied in an attempt to identify a suitable and desirable gluten-free fettuccine pasta option. The flours that were used were almond flour, Bob’s TM Red Mill Gluten Free 1 to 1 Baking Flour, cricket flour, potato flour, and cornstarch, with all-purpose flour serving as the control. The objective tests that were performed were a noodle density test, and a water absorption test. Once the various noodles were made, they were presented to a consumer panel and various sensory evaluations were performed to determine the acceptability of appearance, texture, and flavor in fettuccine noodles. Bob’s …
Alternatives To Yeast?: Examining Effects Of Leavening Agent On Density, Texture, And Acceptability Of French-Style Bread, Sofia Wombacher, Abby Harris, Torie Christensen
Alternatives To Yeast?: Examining Effects Of Leavening Agent On Density, Texture, And Acceptability Of French-Style Bread, Sofia Wombacher, Abby Harris, Torie Christensen
Student Research Symposium
This experiment explores potential substitutes for traditional bakers' yeast in French-style loaf bread. Might alternative leavening agents be sufficient to produce a leavened French-style bread in the standard home if yeast is unavailable? Baking powder & baking soda plus lemon juice served as variables compared to yeast. Comparison based on loaf density, texture, and sensory panel acceptability allowed a comprehensive analysis of substitutability for the leavening agents. A sensory panel of ten peer evaluators ranked the desirability, texture, flavor, and overall acceptability of examined variables. Volume and density readings of each variable helped determine the rising rate of the different …
Testing Mixing Times For Gluten Formation In Liege Waffles, Alannah Darrington, Breckelle Cooper, Jasmyn Norton
Testing Mixing Times For Gluten Formation In Liege Waffles, Alannah Darrington, Breckelle Cooper, Jasmyn Norton
Student Research Symposium
There are many different ways to make waffles. They can be made sweet or savory and made as dough or batter. Waffles are great since they are a delicious food for any time of the day. The experiment was to test the mixing times of a Liege waffle recipe from the former Waffle Iron restaurant in Logan. The mixing times were measured to see how much gluten formed and which mixing time would create the most fluffy and delectable waffle. The mixing times are as follows: 5 minutes, 8 minutes, and 15 minutes. The control for the experiment was a …
The Effect Of Different Juicing Methods On Fiber Content , Hannah Eddy, Kaylee West, Mj Wayment, Meg Chronister
The Effect Of Different Juicing Methods On Fiber Content , Hannah Eddy, Kaylee West, Mj Wayment, Meg Chronister
Student Research Symposium
Dietary fiber is an important component in the world of nutrition. Whole fruits and vegetables are great sources that can be added to add more fiber to one's diet. Many consumers prefer to drink juice rather than add whole fruits and vegetables to their diets. However, fiber is often lost during the juicing process. The purpose of this experiment was to find the best method of juicing for a good balance of dietary fiber and flavor for each fruit or vegetable. The first independent variable was the types of fruits and vegetables being juiced: apple, pomegranate, orange, and carrot. The …
The Effect Of Whey Protein On Gluten-Free Rolls, Maeci Armstrong, Lindsay Jarman, Sara Marshall
The Effect Of Whey Protein On Gluten-Free Rolls, Maeci Armstrong, Lindsay Jarman, Sara Marshall
Student Research Symposium
Growing numbers of people developing celiac disease and gluten intolerances have increased the demand for gluten-free products in the United States. 1 Many gluten-free breads are low in protein and lack the desired texture, volume, and flavor that can be found in most standard wheat bread products. Whey protein has been shown to increase the protein content in bread and mimic gluten in creating a protein network within the dough to produce the desired texture. 1 This experiment aims to determine the effect on texture, moisture, flavor, volume, cell structure, and acceptability when whey protein isolate is added in 4 …
All Purpose Flour Alternatives In Brownies, Georgia Johnson, Mckayl Black, Jouri Lacome
All Purpose Flour Alternatives In Brownies, Georgia Johnson, Mckayl Black, Jouri Lacome
Student Research Symposium
Brownies are a very popular dessert. Many people are not able to tolerate the gluten in their diets, while some people may just want to add different flours. You can get other nutritional benefits from switching the flour from the all purpose flour. The alternatives in our experiment, or independent variables, were oat flour, rice flour, and banana flour. Each flour was used to bake a batch of brownies. After the brownies were finished, twelve people participated in a blind taste test. These participants subjectively tested the appearance, texture, and taste. Overall, all-purpose flour was the most desirable among participants. …
Telescope Restoration, Aidan Tueller
Telescope Restoration, Aidan Tueller
Student Research Symposium
In partnership with Dr. Jan Sojka, head of the Physics Department, a plan was created to make the telescope on top of the Engineering Lab building operational again for either staff, students, classes, or labs to use. The telescope was purchased through funds by Utah NASA Space Grant Consortium. This presentation will give a recap of how the restoration went and plans for future use of the telescope.
Fast Computation Of Friction Stir Welding Process With Model Order Reduction And Machine Learning, Joshua Kay
Fast Computation Of Friction Stir Welding Process With Model Order Reduction And Machine Learning, Joshua Kay
Student Research Symposium
Joining aluminum alloys and other metal workpieces is a typical manufacturing process, which can be accomplished by various welding techniques. Friction stir welding (FSW), a relatively new technology patented in 1991, has many advantages over conventional welding processes. For the FSW process, it is desirable to determine an optimal set of parameters to avoid product defects in the joints. Modeling and simulating the FSW process is computationally expensive which creates a bottleneck in searching for optimal operating parameters. Reduced order modeling techniques will be used to significantly reduce computation time for FSW models while maintaining accuracy. In addition, machine learning …