• Title/Summary/Keyword: GSC

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Control Strategy of Total Output Power Ripple Cancellation for DFIG in MV Wind Power Systems under Unbalanced Grid Conditions

  • Han, Daesu;Suh, Yongsug
    • Proceedings of the KIPE Conference
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    • 2015.07a
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    • pp.355-356
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    • 2015
  • This paper proposes a control strategy of total output power ripple cancellation for both of Machine-Side Converter (MSC) and Grid-Side Converter (GSC) in a DFIG under unbalanced grid conditions. The proposed control strategy for the MSC is the zero torque ripple control algorithm with an enhanced LVRT capability. The control algorithm for the MSC exhibits reduced torque pulsation in steady-state unbalanced grid conditions. In addition, this control algorithm also minimizes a peak value of rotor current in transient unbalanced grid conditions. The total output power ripple cancellation control algorithm is adopted in the GSC. The total output power ripple cancellation is achieved by nullifying the oscillating component of the total output active and reactive power at the summing point of stator and rotor of DFIG. The proposed control strategy for the GSC reduces the output power oscillation leading to the improved quality of wind farms output.

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GSC Global Standards Collaboration (GSC/RAST 표준화 협력 - RAST RAdio Standardization)

  • 장명국
    • TTA Journal
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    • s.71
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    • pp.37-39
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    • 2000
  • 최근 글로벌 표준화의 커다란 흐름을 한마디로 말한다면 표준화협력으로 대변될 수 있다. 왜냐하면 대부분의 표준화 대상들이 유무선 복합 시스템이며 하드웨어, 소프트웨어가 결합된 초고속 멀티기능, 멀티서비스형 표준화들이며 때로는 주파수 스펙트럼 할당 등 규제부문까지 연계 되어 있어 표준화내용 및 세부 대상들이 매우 다양하고 복잡한 실정이고, 이러한 대상들은 특정 표준화기구에서 전부 다루기는 매우 어려운 실정이다. 따라서 ITU 등 주요 국제표준화기구를 중심으로 해당 분야별로 표준화협력 및 연계활동이 활발히 전개되고 있고 그 중 가장 좋은 예는 IMT-2000 표준화를 꼽을 수 있다.

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GSC-Structured Space-Time Monopulse System (GSC 구조의 시공간 모노펄스 시스템)

  • Kim, Na-Yong;Jeon, Hyeon-Mu;Jung, Young-Seek;Park, Gyu-Churl;Yang, Hoon-Gee
    • The Journal of Korean Institute of Electromagnetic Engineering and Science
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    • v.28 no.12
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    • pp.999-1002
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    • 2017
  • For a target echo containing interference, it is very difficult to improve the performance of a monopulse radar with spatial domain processing, because the statistical property of interference cannot be exclusively obtained. This paper proposes a monopulse system that has a generalized sidelobe canceller(GSC) filter-based time domain processor as a preprocessor prior to conventional monopulse spatial processing. We analytically show the procedure of time-space signal processing running in the system, and assess its performance through simulation. In particular, the performance dependence on the number of taps in the main channel filter and the estimation error in Doppler frequency are assessed by comparison with those of existing systems.

Antioxidant Activity and Sensory Evaluation in Soy Sauce with Fruit, Stem, or Twig of Hovenia dulcis Thunb (헛개 열매, 줄기, 가지 간장의 항산화 활성 및 관능적 품질 특성)

  • Won, Sae Bom;Song, Hee-Sun
    • The Korean Journal of Food And Nutrition
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    • v.26 no.2
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    • pp.258-265
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    • 2013
  • Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 mg%, and that of soy sauce with Hutgae fruits (346.8 mg%) was the highest when compared to Hutgae stems (272.3 mg%) and Hutgae twigs (225.6 mg%). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient.