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Observer-based Fuzzy Adaptive Sliding Mode Control of IOCV with Actuator Faults and Saturation
Wei Yue,Haoyang Shen,Liyuan Wang 제어·로봇·시스템학회 2022 International Journal of Control, Automation, and Vol.20 No.11
The control strategy for Internet of Connected Vehicles (IOCV) with unidentified actuator faults and saturation is examined in this study. The IOCV system is represented by a third-order nonlinear model that takes into account the unknown nonlinear dynamics with time-varying faults and saturation. A fuzzy adaptive sliding mode (FASM) controller with a nonlinear disturbance observer has been developed based on the new model, and it can concurrently achieve the control goals of string stability and individual vehicle stability with zero initial spacing error. In addition, a novel modified constant time headway (MCTH) is proposed to address string instability caused by nonzero starting conditions. In order to confirm the superiority, numerical simulation and experiment are tested on Matlab and the IOCV made of four Ackermann cars.
Meng Yuan,Yu Cao,Haoyang Zheng,Kunlin Chen,Yuping Lu,Jing Wang,Liqin Zhu,Ming Chen,Zhipeng Cai,Yonggen Shen 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.7
This study used glucose, fructose, maltose and dextran to explore the effects of different carbohydrates on the Maillard reaction of casein phosphopeptides (CPP). The color parameter results showed that heating time from 1 to 5 h led to brown color, which was consistent with the observed increased in browning intensity. Fourier transform infrared spectroscopy results verified that four carbohydrates reacted with CPP to produce Maillard conjugates. Fluorescence spectroscopy showed that the Maillard reaction changed the tertiary structure of CPP by decreasing the intrinsic fluorescence intensity and surface hydrophobicity compared with the CPP-carbohydrate mixture. At the same time, the Maillard reaction effectively improved the emulsifying properties, reducing power and DPPH radical scavenging activity of CPP. Furthermore, this study also found that glucose and fructose improved CPP more than maltose and dextran. Therefore, monosaccharides have good potential in modifying CPP via the Maillard reaction.