The MIIS Eprints Archive: No conditions. Results ordered -Date Deposited. 2021-08-05T15:43:13ZEPrintshttp://miis.maths.ox.ac.uk/images/sitelogo.gifhttp://miis.maths.ox.ac.uk/miis/2011-12-19T14:51:14Z2015-05-29T20:06:18Zhttp://miis.maths.ox.ac.uk/miis/id/eprint/487This item is in the repository with the URL: http://miis.maths.ox.ac.uk/miis/id/eprint/4872011-12-19T14:51:14ZStore capacity optimisationThe problem is one of increasing the efficiency of distributing paper rolls from the manufacturing plants to the customers. A related problem is one of utilising the available capacity at the customer stores in an effective manner. During the MISG, several approaches to the above problems were proposed. In this report we describe the problem and several methods for solving it. Preliminary results are provided for some of these.B. JohnstonM. Krishnamoorthy2011-12-19T14:50:05Z2015-05-29T20:06:21Zhttp://miis.maths.ox.ac.uk/miis/id/eprint/488This item is in the repository with the URL: http://miis.maths.ox.ac.uk/miis/id/eprint/4882011-12-19T14:50:05ZWet gum labelling of wine bottlesIt is shown that bubbling on wine bottle labels is due to absorption of water from the glue, with subsequent hygroscopic expansion. Contrary to popular belief, most of the glue's water must be lost to the atmosphere rather than to the paper. A simple lubrication model is developed for spreading glue piles in the pressure chamber of the labelling machine. This model predicts a maximum rate for application of labels. Buckling theory shows that the current arrangement of periodic glue strips can indeed accommodate paper expansion. Some recommendations follow on the paper, the glue, the labelling rate and the drying environment.P. BroadbridgeD. Chan2011-12-19T14:48:38Z2015-05-29T20:06:14Zhttp://miis.maths.ox.ac.uk/miis/id/eprint/486This item is in the repository with the URL: http://miis.maths.ox.ac.uk/miis/id/eprint/4862011-12-19T14:48:38ZModelling the cooking process of a single cereal grainFour models are developed to assist with the uniform and accurate cooking of whole grains for Uncle Tobys breakfast cereals.

1. Heat satisfies a linear conduction equation and is found to rapidly penetrate the grain.

2. Moisture satisfies a non-linear diffusion equation, and is found to penetrate the grain more slowly than heat. The more sophisticated moisture diffusion model is solved by numerical and analytic techniques for spherical and ellipsoidal grains.
A vital role is played in the moisture diffusion model by the concept of the mean action time for wetting a grain.
These first two models are used to determine sensitivity to key cooking parameters, and to calculate the degree of over-cook in the existing batch steam process. Recommendations are made for improving and speeding up the cooking process.
The last two models are modifications of the nonlinear moisture penetration model 2. above. The results of these improved models have the potential to provide finer adjustments to estimates of wetting times.

3. A cereal grain swells significantly during wetting. A model that takes this into account is developed and solved approximately.

4. Another wetting model describes the effect of the gelatinisation reaction, slowing moisture penetration, and leading to a sharp front entering the grain. The effect of gelatinisation on the speed of moisture penetration is expected to be more important for the present high-temperature cooking process, than when soaking a grain at a lower temperature. This model is also developed and solved approximately.P. McGowanM. McGuiness2011-12-19T14:47:11Z2015-05-29T20:06:11Zhttp://miis.maths.ox.ac.uk/miis/id/eprint/485This item is in the repository with the URL: http://miis.maths.ox.ac.uk/miis/id/eprint/4852011-12-19T14:47:11ZModelling optical fibre cableOptical fibre cables are made by placing optical fibres inside a loose tube packed with a water based gel, and then winding these loose tubes on to a central strength member in helically wound sections of alternating twist separated by reversing sections. The length of the loose tubes and their position on the strength member was modelled along with an analysis of where the optical fibres lie in the loose tubes.T. FackerellB. Fraser2011-12-19T14:46:23Z2015-05-29T20:06:07Zhttp://miis.maths.ox.ac.uk/miis/id/eprint/484This item is in the repository with the URL: http://miis.maths.ox.ac.uk/miis/id/eprint/4842011-12-19T14:46:23ZModelling of selection and mating decisions in tree breeding programsHardwood trees from the temperate forests of southern Australia are an important source of timber for high quality paper. Two species in particular, Eucalyptus globulus and Eucalyptus nitens are well suited to this purpose and are now widely grown in commercial plantations. These plantations have been established by professional tree breeders using seedlings derived originally from broadly based collection of seed in natural forests. To increase productivity it is desirable to select trees that grow quickly and give high yields of top quality timber. Nevertheless it is important to maintain genetic diversity in the breeding population and thereby retain a robust capacity to adapt to changing environmental factors. In this article we formulate a number of related mathematical models for the selection and mating processes and discuss the consequences of these models. We recommend a relatively simple scheme which can be implemented on an IBM compatible PC using standard algorithms.P. HowlettC. Thompson2011-12-19T14:45:04Z2015-05-29T20:06:03Zhttp://miis.maths.ox.ac.uk/miis/id/eprint/483This item is in the repository with the URL: http://miis.maths.ox.ac.uk/miis/id/eprint/4832011-12-19T14:45:04ZEfficient homogenisation of photographic dispersionsThe formation of fine droplets in a photographic emulsion which is forced through an orifice disperser consisting of a tube with one or more abrupt constrictions is considered. Some design ideas for reducing the droplet size are presented.S. CarnieM. Davidson2011-12-19T14:44:08Z2015-05-29T20:05:59Zhttp://miis.maths.ox.ac.uk/miis/id/eprint/482This item is in the repository with the URL: http://miis.maths.ox.ac.uk/miis/id/eprint/4822011-12-19T14:44:08ZCooling of jarred cheese spreadsAn overall heat balance and a model for the cooling of an individual jar are derived for glass jars of cheese spread on Kraft's production line. Good agreement is found between the model predictions and temperature data collected by Kraft. A possible cause of boiling in the cheese is proposed and steps for its prevention are suggested.D. JenkinsS. McElwain2011-12-19T14:43:18Z2015-05-29T20:05:55Zhttp://miis.maths.ox.ac.uk/miis/id/eprint/481This item is in the repository with the URL: http://miis.maths.ox.ac.uk/miis/id/eprint/4812011-12-19T14:43:18ZBlending methodologies in talc operationsThe problem posed by Western Mining Corporation involves finding a way of improving or optimising the utilisation of batches of lower grade talc when making up orders for products of different grades. During the MISG a number of Linear Programming models were developed. These models addressed the problems of blending batches of talc for a single order and of blending to meet a series of orders for different products over a specified planning horizon. Preliminary versions of the models were tested using data supplied by Western Mining Corporation.D. NobleD. Sier