Search results for "Random error"

showing 3 items of 3 documents

SMOS Level-2 Soil Moisture Product Evaluation in Rain-Fed Croplands of the Pampean Region of Argentina

2016

A field campaign was carried out to evaluate the Soil Moisture (SM) MIR-SMUDP2 product (v5.51) generated from the data of the Microwave Imaging Radiometer using Aperture Synthesis (MIRAS) aboard the Soil Moisture and Ocean Salinity (SMOS) mission. The study area was the Pampean Region of Argentina, which was selected because it is a vast area of flatlands containing quite homogeneous rain-fed croplands, which are considered SMOS nominal land uses and hardly affected by radio-frequency interference contamination. Transects of ground handheld SM measurements were performed using ThetaProbe ML2x probes within four Icosahedral Snyder Equal Area Earth (ISEA) grid nodes, where permanent SM statio…

010504 meteorology & atmospheric sciences0211 other engineering and technologiesSoil science02 engineering and technologyAtmospheric sciences01 natural sciencesStandard deviationCiencias de la Tierra y relacionadas con el Medio AmbienteSOIL MOISTURE (SM)Electrical and Electronic EngineeringPRODUCT EVALUATIONWater contentField campaign021101 geological & geomatics engineering0105 earth and related environmental sciencesPhysicsRadiometerSOIL MOISTURE AND OCEAN SALINITY (SMOS)GROUND MEASUREMENTSNegative biasHomogeneousProduct (mathematics)Random errorGeneral Earth and Planetary SciencesMeteorología y Ciencias AtmosféricasCIENCIAS NATURALES Y EXACTASIEEE Transactions on Geoscience and Remote Sensing
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CHEESE HARDNESS ASSESSMENT BY EXPERTS AND UNTRAINED JUDGES

2001

Although expert assessment of food characteristics is recognized as a key step in product development, the use of consumer based measurements is sometimes recommended as an equivalent to the experts. From cognitive psychology, support of the role of perceptual learning is found in some instances, although this could not be relevant in others. To address this point performance analysis of experts and untrained panelists in cheese texture evaluation was carried out. Neither the untrained panelists nor the experts were familiar with either the scales or the kind of cheese. The same Cheddar cheese was given to 44 untrained subjects in three trials to assess hardness. The results showed that the…

Highly skilledInter-rater reliabilityRandom errorSignificant differenceVariance (accounting)PsychologySocial psychologySensory SystemsFood ScienceTest (assessment)Journal of Sensory Studies
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Optimization of two-step batch processes and the method of compensation for random error

2012

This paper considers the problem of the optimal setting of controllable variables in two-step processes with quality constraints. The optimal setting minimizes the cost and satisfies quality constraints defined for the final output. The main emphasis is given to processes where it is possible to make intermediate measurements after the first processing step and to utilize these measurements before the control variables in the second step are set. Optimization based on this method of compensation for random error can yield substantially lower cost than does optimization based on a strategy where all variables are fixed before the process starts. An example of application of the method is tak…

Mathematical optimizationComputer scienceApplied Mathematicsmedia_common.quotation_subjectTwo stepEmphasis (telecommunications)Process (computing)Control variableAnalytical ChemistryCompensation (engineering)Set (abstract data type)Random errorQuality (business)media_commonJournal of Chemometrics
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