Real time power management strategy for fuel cell hybrid electric bus based on Lyapunov stability theorem

The fuel cell/battery durability and hybrid system stability are major considerations for the power management of fuel cell hybrid electric bus (FCHEB) operating on complicated driving conditions. In this paper, a real time nonlinear adaptive control (NAC) with stability analyze is formulated for power management of FCHEB. Firstly, the mathematical model of hybrid power system is analyzed, which is established for control-oriented design. Furthermore, the NAC-based strategy with quadratic Lyapunov function is set up to guarantee the stability of closed-loop power system, and the power split between fuel cell and battery is controlled with the durability consideration. Finally, two real-time power management strategies, state machine control (SMC) and fuzzy logic control (FLC), are implemented to evaluate the performance of NAC-based strategy, and the simulation results suggest that the guaranteed stability of NAC-based strategy can efficiently prolong fuel cell/battery lifespan and provide better fuel consumption economy for FCHEB.     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.     

“半翻转”教学模式下评价指标体系研究与实践

研究基于“半翻转”教学模式的线上教学评价指标体系,包括课前活动开展、课中教学活动设计、课后任务以及基于此过程中的评价指标体系设计。最后通过层次分析法设计评价指标权重,设计评价算法得到动态评价结果。该评价指标体系应用在本专业“数据结构与算法”课程中,并得到良好的应用效果。     

Optical properties and radiation stability of SiO2/ZnO composite pigment prepared by co-sintering method

Thermal control coatings (TCCs) are an essential part of the thermal control systems in the spacecraft. Solar absorptance and emittance are the key performance parameters of TCCs. To develop an ultra-low solar absorption and stable inorganic TCCs for surface radiator, different TCCs were prepared by co-sintering ZnO and SiO₂ nanoparticles to form Zn₂SiO₄/SiO₂ pigment in this work, and the optical properties and radiation stability were systematically studied. It is found that the coating based on composite pigment has high reflectivity in the ultraviolet band and excellent optical performance possessing the low solar absorption of 0.06. In addition, the Zn₂SiO₄/SiO₂ coating demonstrates the highest proton and electron radiation stability because that SiO₂ between Zn₂SiO₄ particles acts as the relaxation center of the defects caused by radiation.     

我国水-能源-粮食耦合关系及影响因素

为缓解我国水、能源和粮食资源紧张问题，促进资源可持续利用，构建水-能源-粮食系统，利用耦合协调度模型对我国的30个省（自治区、直辖市）进行测算,并利用空间杜宾模型分析主要影响因素。结果表明：2003—2017年，我国能源、粮食评价[JP]指数高于水资源评价指数，系统综合评价指数逐年递增；大部分省份耦合协调度处于初级协调水平且呈现逐年上升的态势，个别省份耦合协调度濒临失调；耦合协调度空间自相关性较强，虽有明显波动，但是呈现逐年加强的态势；影响耦合协调度的主要因素有从业人口数、固定资产投资额、人均生产总值、人口总数、[JP]文盲人口占比、工业污染排放、城镇化。     

Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.     

Ternary type BaY2ZnO5: Eu3+ deep-red phosphor for possible latent fingerprint,security ink and WLED applications

Pc-WLEDs are considered to play a spectacular role in future generation light sources in view of their outstanding energy efficiency. In this regard, Eu³⁺ activated BaY₂ZnO₅ phosphor was prepared and investigated by XRD, PL and SEM analyses. Rietveld refinement analysis was carried out to confirm the structure of the synthesized phosphor. The prepared phosphor shows an intense red emission around 627 nm under excitation by near UV light. The ⁵D₀-⁷F₂ transition intensity of the prepared phosphor is three times higher compared to the commercial (Y,Gd)BO₃:Eu³⁺ red phosphor. The CIE colour coordinates of BaY₂ZnO₅:Eu³⁺ (9mol%) phosphor corresponds to be (0.6169, 0.3742) and it has a high 97.9 % colour purity. The obtained results reveal the utility of BaY₂ZnO₅:Eu³⁺ phosphor as an efficient red component in WLEDs, anti-counterfeiting and fingerprint detection applications.     

Influence of Co/W co-doping on structural and electrical properties of Na0.5Bi2.5Nb2O9 piezoelectric ceramics

Co/W co-doped Na_0.5Bi_2.5Nb_2-x(Co_1/3W_2/3)_xO₉ (NBNCW-x) ceramic samples were prepared by the conventional solid state reaction method. The electrical properties and crystal structure of the NBNCW-x ceramic samples were analyzed in detail. The XRD and Rietveld refinement results showed that the samples lattice distortion decreased with the increment of Co/W doping. The XPS results showed that the number of oxygen vacancies in the Na_0.5Bi_2.5Nb₂O₉ ceramics could be reduced by the substitution of a small amount of Co/W. The weakened lattice distortion and reduced number of oxygen vacancies of the Na_0.5Bi_2.5Nb₂O₉ ceramics synergistically contributed to its improved electrical properties. In particular, the Na_0.5Bi_2.5Nb_1.97(Co_1/3W_2/3)_0.03O₉ ceramic exhibited the best performance, and its T_c, d₃₃ and P_r were 780 °C, 24.9 pC/N and 12.6 μC/cm², respectively. The dielectric loss was only 3.3% at 550 °C. In addition, this ceramic exhibited excellent thermal stability, with the d₃₃ value of the ceramic being 95.2% of its original value when annealed at 750 °C. These properties indicate that the Co/W co-doped Na_0.5Bi_2.5Nb₂O₉-based ceramics have potential application in the high-temperature field.