A new hybrid method for optimal circuit design using semi-definite programming

Abdel-Karim S.O. Hassana  Ahmed Abdel-Nabya*

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A new hybrid method for optimal circuit design using semi-definite programming

机译：一种使用半定规划的混合电路优化设计新方法

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In this article a new method for yield optimization (design centring) is introduced. The method has a statistical-geometrical nature, hence it is called hybrid. The method exploits the semi-definite programming applications in approximating the feasible region with two bounding ellipsoids. These ellipsoids are obtained using a two phase algorithm. In the first phase, the minimum volume ellipsoid enclosing the feasible region is obtained. The largest ellipsoid that can be inscribed inside the feasible region is obtained in the second phase. The centres of these bounding ellipsoids are used as design centres. In the second phase, an additional polytopic region approximation is constructed. A comparison between the obtained region approximations is given. Saving in the number of circuit simulations needed for yield optimization is also considered. Practical examples are given to show the effectiveness of the new method.View full textDownload full textKeywordscircuit design, design centring, semi-definite programming, minimum volume ellipsoid, maximum volume ellipsoidRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/0305215X.2011.607815

机译：本文介绍了一种用于良率优化的新方法（设计中心）。该方法具有统计几何性质，因此称为混合方法。该方法利用半定程序设计应用程序在用两个有界椭球体逼近可行区域的过程中。这些椭圆体是使用两阶段算法获得的。在第一阶段，获得包围可行区域的最小体积的椭球体。在第二阶段中获得了可以切入可行区域内的最大椭球。这些有界椭圆体的中心用作设计中心。在第二阶段中，构建了一个额外的多边形区域近似值。给出了获得的区域近似值之间的比较。还考虑节省成品率优化所需的电路仿真数量。给出了一些实际的例子来说明这种新方法的有效性。查看全文下载全文关键字电路设计，设计中心，半定程序设计，最小椭圆体体积，最大椭圆体相关变量var addthis_config = {ui_cobrand：“泰勒和弗朗西斯在线”，services_compact： “ citeulike，netvibes，twitter，technorati，美味，linkedin，facebook，stumbleupon，digg，google，更多”，pubid：“ ra-4dff56cd6bb1830b”};添加到候选列表链接永久链接http://dx.doi.org/10.1080/0305215X.2011.607815

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《Engineering Optimization》 |2012年第6期|p.725-740|共16页
作者
Abdel-Karim S.O. Hassana Ahmed Abdel-Nabya*;
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1. A new hybrid method for optimal circuit design using semi-definite programming [J] . Abdel-Karim S. O. Hassan, Ahmed Abdel-Naby Engineering Optimization . 2012,第4a7期

机译：一种使用半定规划的混合电路优化设计新方法
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6. Controlling Light Transmission Through Highly Scattering Media Using Semi-Definite Programming as a Phase Retrieval Computation Method [O] . Moussa N’Gom, Miao-Bin Lien, Nooshin M. Estakhri, -1

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

A new hybrid method for optimal circuit design using semi-definite programming

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