• Title/Summary/Keyword: electric nose

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A Study on the Calculation Scheme of Extreme Loading Point and Nose Curves using Modified N-R and Continuation Method (수정N-R법과 연속음형법을 이용한 임계부하점 및 Nose Curve 산정기법 연구)

  • Yu, In-Keun
    • The Transactions of the Korean Institute of Electrical Engineers
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    • v.41 no.7
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    • pp.712-722
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    • 1992
  • Several voltage instability/collapse problems that have occurred in the electric utility industry worldwide have gained the attention of engineers and researchers of electric power systems. This paper proposes an effective calculation scheme of the extreme loading point and nose curves(P-V curves) using modified Newton-Raphson(N-R) load flow method and the Continuation Method. This method provides detail and visual information of the power system voltage profile and operating margin ro operators and planners. In this paper, a modified load flow claculation method for ill-conditioned power systems is introduced for the purpose of seeking more precise load flow solutions and nose curves, and the Continuation Method is also used as a part of the solution algorithm for the calculation of extreme loading point and nose curves. The conventional polar coordinate based N-R load flow program is modified to avoid numerical difficulties caused by the singularity of the Jacobian matrix occuring in the vicinity of extreme loading point of heavily loaded systems. Application results of the proposed method to Klos-Kerner 11-bus system and modified IEE-30-bus system are presented to assure the usefulness of the approach.

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Effect of UV-B Irradiation on the content of vitamin D$_2$, color and flavor pattern in Lentinus edodes (자외선 B파 조사가 표고버섯의 비타민 D$_2$ 함량, 색도 및 향기패턴에 미치는 영향)

  • 이진실;윤갑희;신원선
    • Korean journal of food and cookery science
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    • v.19 no.1
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    • pp.121-126
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    • 2003
  • Lentinus ededes were irradiated with Utraviolet-B(UV-B) at 0, 2.5, 5.0 J/$\textrm{cm}^2$ levels while culturing in sawdust medium, and the changes in vitamin D$_2$ content, color and flavor of the mushroom were analysed by high-performance liquid chromatography (HPLC), Hunter-Lab Chromatometer and Gas Chromatography-Surface Acoustic Wave (GC-SAW) electric nose, respectively. Irradiation of 0, 2.5, 5.0 J/$\textrm{cm}^2$ doses of UV-B increased the content of vitamin D$_2$ in the mushroom significantly, which was 157∼206% higher than the control group. There was a significant difference in L value between the control group and UV-B irradiated (2.5 and 5.0 J/$\textrm{cm}^2$) groups. The changes of flavor pattern were detected by GC-SAW electric nose. But the color and flavor changes were not detrimental to the quality of the mushroom. The results suggested that UV-B irradiation is a good way to increase the vitamin D$_2$ content of Lentinus edodes during cultivation.

Change in Flavor Patterns of Gamma Irradiated Raw Oyster and Oyster Cooking Drip Determined using an Electric Nose (전자코에 의한 감마선조사 생굴과 굴자숙액의 향기패턴 변화)

  • Han, In-Jun;Park, Jae-Seok;Choi, Jong-Il;Kim, Jae-Hun;Song, Beom-Seok;Yoon, Yo-Han;Byun, Myung-Woo;Chun, Soon-Sil;Lee, Ju-Woon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.42 no.3
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    • pp.209-214
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    • 2009
  • This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.

The Analysis of Welding Deformation in Arc-spot Welded Structure (II) - Displacement Monitoring and Deformation Analysis - (아크 점용접 구조물의 정밀 용접 열변형 해석에 관한 연구 (II) - 변위 모니터링 및 변형 모델 정립 -)

  • 장경복;조상명
    • Journal of Welding and Joining
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    • v.21 no.4
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    • pp.80-86
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    • 2003
  • Arc-spot welding is generally used in joining of precise parts such as case and core in electric compressor. It is important to control joining deformation in electric compressor because clearance control of micrometer order is needed for excellent airtightness and anti-nose. The countermeasures for this deformation in field have mainly been dependent on rule of try and error by operator's experience because of productivities. For control this deformation problem without influence on productivities, development of exact simulation model should be needed. In this study, on the basis of previous study, the analysis model io predict deformation of precise order in arc-spot welded structure with non-uniform stiffness is brought up through feedback and tuning between monitoring data and analysis results. For this, deformation monitoring system was built and boundary condition considering mechanical melting temperature was applied.

Minimization of Off-Flavor Occurrence During the Storage of Modified Atmosphere Packaged Pleurotus ostreatus

  • Lee, Eun-Kyoung;Noh, Bong-Su;Kim, Gun-Hee
    • Preventive Nutrition and Food Science
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    • v.12 no.4
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    • pp.222-228
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    • 2007
  • This study was conducted to investigate the minimization of off-flavor occurrence and the maintenance of high quality in modified atmosphere packaged Pleurotus ostreatus during the storage. There are 4 treatments used to preserve high quality and for deodorization of MAP mushroom: Artemisia princeps, Artemisia capillaries, green tea and activated charcoal. The mushrooms were packed in polyethylene film with each treatment and were stored at 5 and $20^{circ}C$. No difference was observed in weight loss, $CO_2\;and\;O_2$ concentration, or color of mushrooms packed with or without treatment. However, the principal component analysis (PCA), electronic nose, revealed differences in off-flavor occurrence between control (MAP mushroom without treatment) and treatment groups at $5^{\circ}C$. This result suggested that Artemisia princeps and Artemisia capillaries was masking the off-flavor in MAP mushroom because the unique flavor of them was strongly revealed and green tea and activated charcoal might have a role of removing the off-flavor by adsorbing ethanol and acetaldehyde, which is known to cause off-flavor. The sensory test showed that Artemisia princeps and Artemisia capillaries dough treatment inhibited microbial growth.

Quality Characteristic and Antioxidant Activity Analysis of Soybean Milk added Chickpea (병아리콩을 첨가한 두유의 품질 특성 및 항산화 활성)

  • Han, Kee-Young;Choi, Jin-Young
    • The Korean Journal of Food And Nutrition
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    • v.30 no.5
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    • pp.1015-1024
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    • 2017
  • In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

Determination of taxiing resistances for transport category airplane tractive propulsion

  • Daidzic, Nihad E.
    • Advances in aircraft and spacecraft science
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    • v.4 no.6
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    • pp.651-677
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    • 2017
  • For the past ten years' efforts have been made to introduce environmentally-friendly "green" electric-taxi and maneuvering airplane systems. The stated purpose of e-taxi systems is to reduce the taxiing fuel expenses, expedite pushback procedures, reduce gate congestion, reduce ground crew involvement, and reduce noise and air pollution levels at large airports. Airplane-based autonomous traction electric motors receive power from airplane's APU(s) possibly supplemented by onboard batteries. Using additional battery energy storages ads significant inert weight. Systems utilizing nose-gear traction alone are often traction-limited posing serious dispatch problems that could disrupt airport operations. Existing APU capacities are insufficient to deliver power for tractive taxiing while also providing for power off-takes. In order to perform comparative and objective analysis of taxi tractive requirements a "standard" taxiing cycle has been proposed. An analysis of reasonably expected tractive resistances has to account for steepest taxiway and runway slopes, taxiing into strong headwind, minimum required coasting speeds, and minimum acceptable acceleration requirements due to runway incursions issues. A mathematical model of tractive resistances was developed and was tested using six different production airplanes all at the maximum taxi/ramp weights. The model estimates the tractive force, energy, average and peak power requirements. It has been estimated that required maximum net tractive force should be 10% to 15% of the taxi weight for safe and expeditious airport movements. Hence, airplanes can be dispatched to move independently if the operational tractive taxi coefficient is 0.1 or higher.

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System

  • Ha-Yoon Go;Sin-Young Park;Hack-Youn Kim
    • Food Science of Animal Resources
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    • v.43 no.3
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    • pp.412-427
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    • 2023
  • The effects of wet-aging using a commercial refrigerator (CR, 4℃) and a pulsed electric field refrigerator (PEFR, 0℃ and -1℃) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L*, CIE b*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b*, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0℃ samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0℃ samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.