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Rigorous Design of a Switched Reluctance Motor Using a Hybrid Design Model
Gaing, Zwe-Lee,Hsiah, Yao-Yang,Tsai, Mi-Ching,Hsieh, Min-Fu,Tsai, Ming-Hsiao Journal of International Conference on Electrical 2014 Journal of international Conference on Electrical Vol.3 No.3
Torque ripple is a very essential index for evaluating the effectiveness of a switched reluctance motor (SRM). Many common design strategies for reducing torque ripples of a SRM are changing the excitation trigger angle of stator windings, delaying the cut-off time of winding excitation, adjusting the ratio of arc angle between stator and rotor, and changing the geometric shape of rotor. However, the output torque or the efficiency of the SRM may drop as the above design strategies are solely adopted. In this paper, a hybrid design model which is obtained by the Taguchi Method for optimally designing a SRM with lower torque ripple and higher efficiency is presented. A 12S/8P motor is taken as a study case, and the 3D finite element method (FEM) is applied to analyze the characteristics of the motor and optimize the design process. The results have shown that the proposed method can achieve the design goal of obtaining a high-performance SRM for light electric vehicle applications.
Ye Htut Zwe,Zhu Hui Esther Goh,Man Ling Chau,Kyaw Thu Aung,육현균 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
Group B Streptococcus (GBS) was previouslynot known to be transmitted through food, but an outbreakinvestigation in Singapore in 2015 documented for the firsttime an association between GBS Type III Sequence Type283 infection and consumption of raw fish dishes. As verylittle is known about the survival of GBS during heattreatment and the stomach transit, its survival under simulatedconditions was studied, in comparison with that ofEscherichia coli O157:H7 and Listeria monocytogenes. The mean D-values of four GBS strains ranging from 0.72to 0.88 min in neutral pH tryptone soy broth at 56.4 C and0.44–1.43 min at pH 2.35 at 37 C in simulated gastricfluid, were significantly lower (p\0.05) than those ofE. coli O157:H7 and L. monocytogenes. This study suggestspossible factors other than acid or heat resistance ofGBS to be instrumental to its pathogenicity.
Kim, Min-Jeong,Adeline Ng, Bao Xian,Zwe, Ye Htut,Yuk, Hyun-Gyun Elsevier 2017 Food control Vol.82 No.-
<P><B>Abstract</B></P> <P>A 405 ± 5-nm LED illumination was evaluated for its antibacterial effect against <I>Salmonella</I> Enteritidis in phosphate buffered saline (PBS) and on the surface of cooked chicken. Its antibacterial mechanism was also elucidated by determining the injury of cellular components using metabolic inhibitors. LED illuminated three <I>S</I>. Enteritidis strains in PBS at doses as high as 0.45 kJ/cm<SUP>2</SUP> (for 7.5 h) and on cooked chicken at doses of 1.58–3.80 kJ/cm<SUP>2</SUP> (for 20–48 h) at 4, 10, and 20 °C. Results showed that illumination inactivated 1.4–2.1 log CFU/ml of populations in PBS at 0.45 kJ/cm<SUP>2</SUP>, indicating that <I>S</I>. Enteritidis 130 was more susceptible to illumination than 124 and 125 strains. At 4 °C, <I>Salmonella</I> populations on illuminated cooked chicken decreased by 0.8–0.9 log CFU/cm<SUP>2</SUP> at 3.80 kJ/cm<SUP>2</SUP>, whereas bacterial growth inhibition and delay were observed by illumination at 10 and 20 °C, respectively, regardless of bacterial strain. These results indicate that illumination temperature significantly (<I>P</I> ≤ 0.05) influenced the antibacterial effect of LED on cooked chicken. LED illumination at 4 °C resulted in the incapability of <I>Salmonella</I> cells to repair cellular damage related to metabolism of DNA, RNA, protein, and cell wall. These results suggest that 405 ± 5-nm LEDs under refrigeration conditions could control <I>Salmonella</I> linked to cooked chicken.</P> <P><B>Highlights</B></P> <P> <UL> <LI> 405-nm LED illumination inactivated <I>Salmonella</I> Enteritidis on chicken at 4 °C. </LI> <LI> The efficacy of LED on chicken was lower than that in buffered solution. </LI> <LI> Bacterial inactivation by LED might be due to multi-damage to cellular components. </LI> <LI> LED in a food chiller could be applied to control <I>Salmonella</I> on cooked chicken. </LI> </UL> </P>