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Online-based business models, such as shopping platforms, have added new possibilities for consumers over the last two decades. Aside from basic differences to other distribution channels, customer reviews on such platforms have become a powerful tool, which bestows an additional source for gaining transparency to consumers. Related research has, for the most part, been labelled under the term electronic word-of-mouth (eWOM). An approach, providing a theoretical basis for this phenomenon, will be provided here. The approach is mainly based on work in the field of consumer culture theory (CCT) and on the concept of co-creation. The work of several authors in these streams of research is used to construct a culturally informed resource-based theory, as advocated by Arnould & Thompson and Algesheimer & Gurâu.
This paper describes an early lumping approach for generating a mathematical model of the heating process of a moving dual-layer substrate. The heat is supplied by convection and nonlinearly distributed over the whole considered spatial extend of the substrate. Using CFD simulations as a reference, two different modelling approaches have been investigated in order to achieve the most suitable model type. It is shown that due to the possibility of using the transition matrix for time discretization, an equivalent circuit model achieves superior results when compared to the Crank-Nicolson method. In order to maintain a constant sampling time for the in-visioned-control strategies, the effect of variable speed is transformed into a system description, where the state vector has constant length but a variable number of non-zero entries. The handling of the variable transport speed during the heating process is considered as the main contribution of this work. The result is a model, suitable for being used in future control strategies.