Abstract: A monitoring method for monitoring equipment of electromechanical actuator type, the equipment including a three-phase electric motor, the monitoring method comprising the following steps: measuring three-phase currents powering the three-phase electric motor; projecting the three-phase currents into a Park reference frame; performing an ensemblist empirical mode decomposition processor the quadrature current coupled with a blind source separation process in order to obtain source components; from among the source components, automatically selecting a first set of source components sensitive to a first defect, and a second set of source components sensitive to a second defect; constructing a first virtual defect signal and a second virtual defect signal; and extracting a first set of signatures representative of the first defect from the first virtual defect signal, and extracting a second set of signatures representative of the second defect from the second virtual defect signal.

Abstract: A monitoring method for monitoring equipment of electromechanical actuator type, the equipment including a three-phase electric motor, the monitoring method comprising the following steps: measuring three-phase currents powering the three-phase electric motor; projecting the three-phase currents into a Park reference frame (Iq) ; performing an ensemblist empirical mode decomposition process (30) on the quadrature current coupled with a blind source separation process (40) in order to obtain source components (IC, . . . , IC10); from among the source components, automatically selecting a first set of source components (ICI, . . .

Abstract: A method of distributing or commercializing fresh meat having the general steps of butchering a slaughtered animal into a plurality of retail cuts; packaging the retail cuts into a plurality of articles wherein each article comprises a polymeric oxygen barrier film having a transparent portion in contact with at least a portion of the fresh meat product; transporting the packaged article to a retail outlet, wherein the packaged article is adapted for retail display and sale without removing the polymeric film and wherein the fresh meat product has a desirable appearance especially a desirable red color e.g. having an “a*” value of at least about 15 for the fresh beef product or of at least about 6 for a fresh pork or fresh poultry product and the color is maintained for at least five days and up to four weeks or more after display.

Abstract: Food packaging articles, food packaging webs, and food packaging methods comprising a myoglobin blooming agent and synergist that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging webs may comprise a myoglobin blooming agent and a synergist.