Recent technical trends in permanent magnet synchronous motors

This paper presents an overview of the recent technical trends in permanent magnet synchronous motors (PMSMs), especially the rare earth (RE)‐less PMSMs that have been developed in Japan. The RE‐less PMSMs, along with PMSMs with reduced RE permanent magnets (PMs), PM‐assisted synchronous reluctance motors (PMASynRM) with ferrite PMs, spoke‐type interior PMSMs (IPMSMs) with ferrite PMs, and axial‐gap PMSMs with ferrite PMs, are reviewed. © 2016 Institute of Electrical Engineers of Japan. Published by John Wiley & Sons, Inc.     

Effect of adhesive thickness on the stringiness of crosslinked polyacrylic pressure‐sensitive adhesives

The effect of adhesive thickness on stringiness behavior during 90° peel testing was investigated for crosslinked poly(n‐butyl acrylate‐acrylic acid) (A) and poly(2‐ethylhexyl acrylate‐acrylic acid) (B) with a constant crosslinker content. The adhesive thickness was varied over the range from 15 to 60 μm. All adhesive thicknesses exhibited sawtooth‐type peeling with a front frame for B, but only the 30‐μm thickness generated a front frame‐type for A. The peel rate decreased from 15 to 45 μm and plateaued above 45 μm under a constant load test. These results indicate that the adhesion strength increases with adhesive thickness, but reaches a constant value at high thicknesses. The stringiness was also analysed for B and the sawtooth interval observed to increase with increasing thickness. This means the sawtooth number decreased. As a result, the concentrated stress per sawtooth induces easier peeling and so this factor tend to increase the peel rate. Conversely, the stringiness width increased with increasing thickness. The stress load over the stringiness region decreased with an increase in thickness, meaning that a decrease in the concentrated stress decreases the peel rate. The actual peel rate is influenced by the contributions of these two factors. The strain rates during constant peel rate tests decreased slightly with increasing thickness, due to a reduction in the apparent modulus. The molecular mobilities near the adherend and the backing surfaces were evidently restrained by these surfaces, and the relative rates of motion of such restrained molecules decrease with increased thickness. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42210.     

Growth and toxin production by Clostridium botulinum in steamed rice aseptically packed under modified atmosphere

Sales and consumption of ready-to-eat aseptic steamed rice products have increased manyfold in Japan over the past 10 years. To determine the safety of steamed rice (water content 60%, pH 6.5) aseptically packaged under modified atmosphere, challenge studies were performed using a mixture of Clostridium botulinum proteolytic strains (five strains of type A and five strains of type B). Atmospheric conditions of 0 and 15% oxygen (with 5% CO2 and 5% N2 as the balance) were used. No neurotoxins were detected, and organoleptically acceptable conditions persisted for 24 weeks at 15% oxygen conditions. However, botulinum neurotoxin was found in one of three samples at 12 weeks and in one of two samples at 24 weeks at 0% oxygen and 30 degrees C. When samples were inoculated with C. botulinum with amylase (0% oxygen), neurotoxin and sample spoilage was detected after only 1 week of storage. Challenge studies using proteolytic strains of C. botulinum mixed with Bacillus subtilis (amylase formers) also were performed with atmosphere conditions of oxygen at 0, 5, 10, and 15% (with 5% CO2 and 5% N2 as the balance). Under 10 and 15% oxygen conditions, neurotoxin was not detected after 1 week of storage, but sample spoilage was detected after the same period. Under 0% oxygen conditions, neurotoxin was detected at 1 week, but the sample remained organoleptically acceptable even after 2 weeks of storage. Both neurotoxin and sample spoilage were detected at 1 week of storage under 5% oxygen conditions. Based on these results, cocontamination of amylase-producing Bacillus with C. botulinum would increase the risk of foodborne botulism when aseptic rice samples are packed under low-oxygen conditions (<5%). Therefore, to ensure the safety of these products, packing under atmospheric containing more than 10% oxygen is recommended.     

Distribution of fatty acids in triacylglycerols and phospholipids from peas (Pisum sativum L.)

BACKGROUND: The fatty acid distribution of triacylglycerols (TAG) and major phospholipids (PL) obtained from four varieties of peas (Pisum sativum) was investigated. The total lipids extracted from the peas were separated by thin layer chromatography into seven fractions. RESULTS: The major lipid components were PL (52.2–61.3%) and TAG (31.2–40.3%), while hydrocarbons, steryl esters, free fatty acids and diacylglycerols (sn‐1,3 and sn‐1,2) were also present in minor proportions (5.6–9.2%). The main PL components isolated from the four varieties were phosphatidylcholine (42.3–49.2%), phosphatidylinositol (23.3–25.2%) and phosphatidylethanolamine (17.7–20.5%). Significant differences (P < 0.05) in fatty acid distribution were found for different pea varieties. Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among the three PL. However, the principal characteristics of the fatty acid distribution in the TAG and three PL were evident among the four varieties: unsaturated fatty acids were predominantly located in the sn‐2 position while saturated fatty acids primarily occupied the sn‐1 or sn‐3 position in the oils of the peas. CONCLUSION: These results should be useful to both producers and consumers for the manufacture of pea foods in Japan. Copyright © 2007 Society of Chemical Industry     

Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

BACKGROUND: The physical attribute of heat‐induced gel texture is highly dependent on the microstructure of the gel. In this study the microstructures of walleye pollack surimi gels preheated at various temperatures with and without inhibitors (ethylenediamine‐N,N,N′,N′‐tetraacetic acid, iodoacetamide and leupeptin) were observed with a natural scanning electron microscope. RESULTS: Without inhibitors, gels preheated at 30 °C showed a fine and uniform network structure together with the highest polymerisation of myosin heavy chain (MHC) and the highest gel strength. At 60 °C, gels exhibited a broken, disrupted and loose cluster‐like structure together with the highest degradation of MHC and the lowest gel strength. Under the inhibition of polymerisation and degradation of MHC a fine network was observed up to 40 °C during preheating. However, after a second step of heating at 80 °C the microstructures were disrupted and resembled each other regardless of the preheating temperature. CONCLUSION: Heat‐induced gel formation is related to the polymerisation and degradation of MHC and the microstructure of the gel during preheating. Gelation occurred during setting even under the inhibitory condition, and the formation of covalent bonding by transglutaminase is not essential to the formation of a three‐dimensional network during setting but is essential to the gel strength enhancement effect of setting by subsequent heating at 80 °C. Copyright © 2010 Society of Chemical Industry     

Experimental Investigation on Noise Suppression in Supersonic Jets from Convergent-Divergent Nozzles with Baffles

The acoustic properties of supersonic jet noise from a convergent-divergent nozzle with a baffle have been studied experimentally over the range of nozzle pressure ratios from 2.0 to 8.0. Acoustic measurements were conducted in a carefully designed anechoic room providing a free-field environment. A new approach for screech noise suppression by a cross-wire is proposed. Schlieren photographs were taken to visualize the shock wave patterns in the supersonic jet with and without the cross-wire. The effects of the baffle and the cross-wire on acoustic properties are discussed. It is shown that the baffle has little effect on the screech frequency for the underexpanded supersonic jet without the cross-wire. Also, the cross-wire introduced in supersonic jets is found to lead to a significant reduction in overall sound pressure level.     

Additive effect of CF3Cl on OH, CH, and C2 emissions: Shock tube study with C2H4---O2---CF3Cl and CH4---O2---CF3Cl mixtures

Mixtures of C₂H₄---O₂---CF₃Cl and CH₄---O₂---CF₃Cl, highly diluted with argon, were heated to the temperature range 1350–2200K behind reflected shock waves, and the additive effects of CF₃Cl on OH^*, CH^*, and C₂^* emissions in the ethylene and methane combustion processes were examined by observing the delay time, and the intensities of OH^*, CH^*, and C₂^* emissions. It was found that, in ethylene combustion, the addition of CF₃Cl prolonged the delay times to the maximum intensities, decreased the intensities of OH^* and CH^* emissions, and had little influence on that of C₂^* emission. However, in methane combustion, it was found that the addition of CF₃Cl shortened the delay times to the maximum intensities and to the onset of ignition, increased the intensities of CH^* and C₂^* emissions, and had little influence on that of OH^* emission.     

Lipid components,fatty acids and triacylglycerol molecular species of black and red rices

Extracted lipids obtained from black and red rices were analysed by high-performance liquid chromatography (HPLC), for endogenous tocochromanols. The molecular species and fatty acid (FA) distribution of triacylglycerols (TAG) isolated from these total lipids were analysed by a combination of AgNO₃ thin-layer chromatography (TLC) and gas chromatography (GC), and were investigated in relation to the content of endogenous tocochromanols. With a few exceptions, the predominant tocols were γ-tocotrienol and α-tocopherol, followed by α-tocotrienol (red) and γ-tocopherol (black) with much smaller amounts of β-, δ-tocopherols and δ-tocotrienol. The lipids of these rices were comprised mainly of TAG (76.4–80.5%), free FA (7.2–9.8%), and phospholipids (3.5–3.6%), whilst other components were present in minor proportions (0.1–4.1%). The principal FA components were palmitic (16:0), oleic (18:1n − 9) and linoleic (18:2n − 6) acids. Fifteen different TAG molecular species were detected and quantified by successive applications of AgNO₃-TLC and GC. The major TAG components were S₂M (7.0–7.8%), SM₂ (12.6–12.9%), M₃ (15.7–16.5%), SMD (23.5–23.7%), SD₂ (5.7–5.8%), M₂D (9.3–9.8%), MD₂ (8.1–8.6%) and D₃ (5.8–7.4%) (where S, M, D, and T denote a saturated FA, a monene, a diene, and a triene, respectively). The results suggested that these rice lipids contain large amounts of nutraceuticals with proven positive health effects.     

Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste

BACKGROUND: Endogenous proteases, among them cysteine‐type proteases, are reported to contribute to gel disintegration, resulting in kamaboko of poor quality. Severe gel disintegration occurs in red bulleye surimi gel paste. The objective of this study was to clarify the participation of cysteine protease cathepsin L in the gel disintegration of red bulleye surimi. The surimi was made into kamaboko with and without cathepsin L inhibitors. To confirm its hydrolysis action, crude cathepsin L was also extracted and added to the surimi to make kamaboko. RESULTS: The gel strength of kamaboko obtained by both one‐step (50 °C, 2 h) and two‐step (50 °C, 2 h + 80 °C, 20 min) heating was very low in the absence of inhibitors. Protease inhibitors E‐64 and leupeptin were found to enhance the gel strength considerably. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed that the hydrolysis of kamaboko was promoted by crude cathepsin L and inhibited by E‐64 and leupeptin. The gel strength of two‐step heated kamaboko was increased from 12 to 110 and 130 g cm^?2 by E‐64 and leupeptin respectively at a concentration of 0.2 g kg^?1 surimi. CONCLUSION: Endogenous cathepsin L of red bulleye surimi participates in gel disintegration during kamaboko processing. It does so by degrading the myosin heavy chain of actomyosin and consequently hindering the gelation of red bulleye surimi. Copyright © 2009 Society of Chemical Industry     

Production-scale purification of the recombinant major house dust mite allergen Der f 2 mutant C8/119S

A WHO position paper states that allergen immunotherapy is an effective treatment for allergic diseases, and well characterized allergens should be used in immunotherapy. The house dust mite is a major cause of allergic disease. However, the biological activity of the mite extracts currently used cannot be clearly determined, since these extracts contain various impurities. The use of recombinant allergens can avoid this problem. However, there remains a risk of contamination by other impurities, such as host cell-derived proteins (HCPs). Advanced purification techniques are thus required to remove these contaminants. C8/119S is a mutant of the major house dust mite allergen Der f 2, and is expressed and accumulated as an inclusion body in Escherichia coli. The C8/119S was refolded and purified through three column chromatography steps. Using this method, we could obtain about 2 g of the purified C8/119S in one purification batch. This amount is equivalent to 100,000 of the maintenance doses required for immunotherapy based on the WHO position paper. The purity of the C8/119S was 99% or more. The antigenicity of HCPs in the C8/119S was examined by passive cutaneous anaphylaxis assays. When the C8/119S was administered at 40 μg/kg, no local anaphylaxis was observed. C8/119S was thus highly purified with an extremely low level of impurities, and our procedure was shown to be an effective advanced production-scale purification process for this Der f 2 mutant. In this study, we established an advanced purification processes for C8/119S, then characterized the purified C8/119S and evaluated its purity.