Hanène Medhaffar, Moez Feki and Nabil Derbel
The purpose of this paper is to investigate the stabilization of unstable periodic orbits of Chua’s system using adaptive fuzzy sliding mode controllers with moving surface.
Abstract
Purpose
The purpose of this paper is to investigate the stabilization of unstable periodic orbits of Chua’s system using adaptive fuzzy sliding mode controllers with moving surface.
Design/methodology/approach
For this aim, the sliding mode controller and fuzzy systems are combined to achieve the stabilization. Then, the authors propose a moving sliding surface to improve robustness against uncertainties during the reaching phase, parameter variations and extraneous disturbances.
Findings
Afterward, the authors design a sliding observer to estimate the unmeasurable states which are used in the previously designed controller.
Originality/value
Numerical results are provided to show the effectiveness and robustness of the proposed method.
Details
Keywords
Mouna Feki, Hédia Hannachi, Moez Bou Ali, Haytem Hamrouni, Elvira Romano, Boubaker Karray and Mohamed Hammami
The purpose of this paper is to build a class model to confirm the authenticity of olives from Bi'r al Malluli, Tunisian region, in order to obtain the Designation of Origin (DO).
Abstract
Purpose
The purpose of this paper is to build a class model to confirm the authenticity of olives from Bi'r al Malluli, Tunisian region, in order to obtain the Designation of Origin (DO).
Design/methodology/approach
In total, ten orchards of Chemlali olive oil variety were chosen, in Sfax region, characterized by the same applied cultural techniques. Pomological characters of olives, fatty acids composition and organoleptic analysis of olive oil were conducted.
Findings
Results showed that the pomological characters were specific of the Chemlali variety: the olive weight ranged from 0.9 to 1.10 g in all studied orchards and the water content (WC) ranged from 41.45 to 57.68 per cent. All analysed oils showed good fatty acids balance. Chemlali olive oil contains high amounts of oleic acid and a smaller amount of linoleic acid. The oleic acid content ranged from 57.96 to 63.52 per cent according to the orchards. All oils having oleic acid higher than 55 per cent are categorized as extra virgin olive oil based on International Olive Oil Council (IOOC) Norma. Based on the organoleptic analysis, all the analysed oils were classified as an extra virgin olive oil. The principal component analysis applied separately on olive characters and fatty acids contents do not indicate any group's structure.
Originality/value
An objective approach based on pomologic, sensory and acidic composition analyses would be used to delimitate Protected Designation of Origin (PDOs) in olive oil from the Bi'r al Malluli area and better protect their markets.