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Control of Smart Transformer in Different Electric Grid Configurations
Rongwu Zhu,Giovanni De Carne,Markus Andresen,Marco Liserre 전력전자학회 2019 ICPE(ISPE)논문집 Vol.2019 No.5
The Smart Transformer (ST) can provide DC connectivity and reduce the potential reinforcement in distribution grid caused by the high penetration of distributed renewable generators and EV charging stations. The systematical study of ST in terms of the choice criterion of architecture and topologies, how to mesh the electric grid with ST, and the operation norms and requirements, is still lacking. This paper will introduce aforementioned concerns. Moreover, the control system design of the ST with respect to each configuration of meshed networks is also presented. The simulation results clearly validate the correctness of the control strategies.
Kavle Ruchita Rao,Pritchard Ellenna Tamsin Maree,Carne Alan,Bekhit Alaa El-Din Ahmed,Morton James David,Agyei Dominic 한국응용곤충학회 2023 Journal of Asia-Pacific Entomology Vol.26 No.2
The present study investigated nutritional composition and techno-functional properties of Rhynchophorus fer rugineus larvae (sago grubs) protein extract (SGPE). The fat, carbohydrate, and protein contents of sago grubs were 58.79 %, 18.67 %, and 15.65 %, respectively. SGPE exhibited an isoelectric pH of ~ 4 based on alkaline solubilisation and pH precipitation. Total essential amino acid (EAA) content and essential amino acid index (EAAI) of SGPE were 223.2 mg/g protein and 0.84 respectively. SDS-PAGE of SGPE displayed proteins in the 10–110 kDa molecular weight range, with substantial protein bands < 20 kDa. As expected for a protein extract, FTIR analysis of SGPE indicated five distinct regions (amides I, II, III, and amide A and B peaks). Technofunctional analysis of SGPE indicated a high foaming capacity (87.3 %) and emulsion stability (96.8 % after 60 min). Heat coagulation of SGPE was higher at pH 7.0 (19.5 %) than that at the pI of 4.0 (4.83 %), corrob orating the pH-solubility profile, and relatively high surface hydrophobicity (294.5). The heat enthalpy of the SGPE (59.8 J/g) was lower than that reported for H. illucens and A. cordifera. These findings demonstrate the suitability of SGPE for food technology applications in relation to to the reported techno-functional properties and amino acid profiles.
Sue-Siang Teh,Brian E. Niven,Alaa El-Din A. Bekhit,Alan Carne,John Birch 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5
Use of microwave and pulsed electric field (PEF) technologies for optimization of polyphenol extraction from defatted flax seed cake was attempted using a Box-Behnken response surface design. Polyphenols were extracted after microwave or PEF treatments using ultrasound under fixed variables of 200 W of ultrasonic power, a 70℃ water bath, and 20 min of extraction time. Measured responses were total phenolic and total flavonoid contents, and 2,2,-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging activity and ferric reducing/antioxidant power activities. Maximum yields of all responses were achieved under optimum conditions for microwave processing=5 min, a liquid to solid ratio=6, and at 644 W, and for PEF-assisted extraction for 30 V at 30 Hz with a 10% ethanol concentration, and a treatment time=10 s. Under optimized microwave or PEF processing conditions, yields of polyphenols from defatted seed cake were maximized.