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- 저자 : Cunxu Wei (검색결과 2 건)
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Rui Guo,Cunxu Wang,Shu Liu,Xin Guan,Wei Gao,Shuaijie Wang,Chuan Chen 보안공학연구지원센터 2016 International Journal of Grid and Distributed Comp Vol.9 No.10
With the continuous expansion of the scale of distributed power generation,multi grid connected converters often prone to oscillation problems when parallel operation.In this paper,we study the equivalent circuit of parallel connection of multi grid connected converters , system response characteristics of voltage source and in-depth analysis of the causes of the parallel oscillation of the converters.This paper analyzes converter’s parallel complex vector model by complex vector and comes to a conclusion that power grid voltage feed-forward will produce strong coupling between converter so that cause oscillation parallel converters. In view of the above problems and the flow of the converter starting or the voltage fluctuation of the grid, we design a low feed forward method, that is to make the fundamental and the main sub components of the grid voltage forward without delay and for the relative high frequency components, the filter technology is used to attenuate, so as to achieve the maximum elimination of the feed-forward coupling between the converter, to prevent the occurrence of system oscillation. In order to verify the use of this paper, the theory of the parallel converter is applied in the field of MW level wind field. The experimental results prove the correctness of the theory.
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In situ Gelatinization of Starch using Hot Stage Microscopy
Canhui Cai,Jinwen Cai,Lingxiao Zhao,Cunxu Wei 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
Starch gelatinization is important in food processingand industrial use. Granule swelling and gelatinizationtemperature of 11 starches from different plants wereinvestigated in situ using hot stage microscopy duringheating. The amylose content, swelling power, pastingtemperature and thermal property of these starches werealso measured. The results showed that hot stage microscopywas suitable for measuring granule swelling and thegelatinization temperature of starch during heating. Thesectional area swelling percentage of starch granulesmeasured using hot stage microscopy was significantlypositively correlated with the swelling power. The gelatinizationtemperature measured using hot stage microscopy wassignificantly positively correlated with the pasting temperatureand with the thermal property for all 11 starches. For ricestarches with the same crystallinity and similar size, thegelatinization temperature was negatively correlated withthe amylose content and positively correlated with theswelling power and the sectional area swelling percentageat 95ºC.
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