Abstract
In this paper, a new approach to estimate matrices B and D, in subspace methods, is provided. The starting point was one method proposed by Van Overschee and De Moor (1996). We have derived new (and simpler) expressions and we found that the original method can be rewritten as a weighted least squares problem, involving the future outputs and inputs and the observability matrix.

Abstract
In this paper we present two subspace identification methods implemented through sequences of modified Householder algorithm. The main idea was to show that subspace identification methods can be represented as sequences of least squares problems and implemented wing QR factorizations. Therefore, it is possible to develop iterative algorithms with most of the advantages of this kind of methods, and still improve the numerical efficiency, in order to deal with real-tme applications and minimize the computational burden.

Abstract

Abstract

Abstract
In this paper we find some linear dependencies on the matrices used for B and D estimation by the Van Overschee and De Moore non-biased versions of the Combined Deterministic-Stochastic Subspace Identification algorithms (CDSSI). These dependencies allow us to formulate algorithms that significantly improve the numerical efficiency on estimating these parameters without loss of accuracy. Experiences performed on practical data sets showed that the robust versions of these algorithms are twice as fast as the robust version proposed by Van Overschee and De Moore.

Abstract
The main purpose of this research was to create a portable equipment capable of measuring colour and turbidity during production of port wine. Actually, human, chemical and colour analysis are performed in key production stages for quality control. Several wine transformation processes are done without any kind of control. By using a fibre optic illuminator with a tungsten/halogen light source and a small spectrometer with fibre optic input, it was possible to perform angular measurements in wine samples. We have adapted these optical devices with a specially designed mechanical equipment which allows the passage of the wine during production. The spectral measurements were acquired in four different angular positions in a bypass of the mechanical support. This way we could determine colour coordinates and spectral transmittance and turbidity for three stages of a Ruby production. The entire equipment assembly had been previously calibrated in terms of colour and turbidity determination. The obtained results are in agreement with wine transformations between measurements, showing a small variation in colour and a high diminishing in spectral turbidity when filtration was performed. Transmittance has also increased after filtration turning the wine more limpid as it should be for human appreciation.