DESIGNING 2 POLE AND 2/4 POLE WINDINGS BY THE SIMULATED ANNEALING METHOD

ABSTRACT

The object of the present paper is to explore the possibility of using simulated annealing procedures to determine multi-speed three phase windings. It is limited to the very simple case of p/2p polarities. The program has yielded the very well known solutions; thus, research may proceed towards more difficult problems.     

DESIGN AND TUNING OF A FUZZY CONTROLLER FOR INDOOR AIR QUALITY AND THERMAL COMFORT MANAGEMENT

This paper presents the development and testing of a multi objective fuzzy controller. It is dedicated to the control of thermal comfort and indoor air quality while minimising energy consumption and reducing instabilities are other constraints for this controller. After a brief introduction on the difficult task of indoor climate control, the test cell and its corresponding model is described in the second section. The model has been developed within TRNSYS. Section 3 describes the architecture of the fuzzy controller applied to these control objectives in the test cell. A hierarchical architecture has finally been selected since it is a very flexible architecture and it results in reducing the total number of fuzzy rules. The rule optimisation technique, based on genetic algorithms is also presented in the third section. Simulation results are finally presented. They prove that, after optimisation, the fuzzy controller greatly outperforms a typical ON-OFF controller on all control criteria. Energy consumption is in particular reduced by more than 10%. The fourth section of this chapter presents field experiments among 20 subjects of both ON-OFF control and fuzzy control. If major differences are not observed on the thermal comfort and indoor air quality point of view, these experiments however illustrate the importance of on-line tuning of specific fuzzy rules.     

Comparison theorems for set stability of differential equations

Set stability and uniform set stability of differential equations involve known specific bounds on solutions of the differential equations under consideration. Comparison theorems are presented giving sufficient conditions for these forms of stability. The conditions include the existence of a Liapunov-Like function and the set stability of a scalar differential equation. Examples are given to demonstrate the method.     

MODELISATION D'UN SECHOIR SOLAIRE A POISSONS FONCTIONNANT EN CONVECTION NATURELLE

A mathematical model of the behaviour of a fish solar dryer has been described. This model has allowed an optimization of the design of this dryer (solar-chimney area and height, insolator area, etc...). The natural convection had to pulse drying air inside apparatus, whose capacity should be 30 kg of fresh fish.

Then the dryer has been built in National Fishing School of Anjouan (Comores Island). The first results mean a good fit between theoretical and experimental results.

The air-insolator, used for air heating, is a porous type, made with blacked coco fibers, crossed by the drying air. This local material is confirmed as a good thermic interface.

The most sensitive parameter, on the drying time, is the thickness of the fish slices. The choice of the fish quality is also very important: each different fish is characterized by one or several specific value of the water diffusivity constant, D_m. The model uses experimental values for the calculation.

Then the Fick's diffusion equation may be solved by decomposition of the moisture content inside fish slice (Fourier analysis).

Un modeéle matheématique du comportement d'un seéchoir solaire, destineé aà seécher du poisson, a eété eécrit. II a permis d'optimiser au mieux la geéomeétric de ce seéchoir qui a pu eêtre construit sur le site de I'eécole Nationale de peêche d'Anjouan aux Comores. II s'agit d'un seéchoir fonctionnant grace aà la convection naturelle, et dont la capacite est d'environ 30 kg.

L'air de seéchage est chauffeé par un capteur solaire de type absorbeur poreux, reéaliseé en bourre de noix de coco noircie. Le choix de ce mateériau local est bien suÛr volontaire; il s'est par ailleurs aveéreé comme un excellent milieu d'eéchange thermique.

Le parameètre le plus sensible sur la dureée de sechage est l'eépaisseur des filets de poisson. La qualiteé du poisson est aussi un choix important, chacun posseédant une constante de diffusiviteé de l'eau, D_m, bien speécifique. Le modeèle utilise les valeurs expeérimentales de cette constante. L'eéquation de Fick, qui reégit la migration de l'eau dans un mateériau poreux, peut alors eâtre reésolue en utiiisant une deécomposition en seérie de Fourier, de la reépartition de l'eau dans les tranches de poisson.     

Nutritional Value of Veal Bone Hydrolysate

Industrial veal hydrolysate was produced enzymatically for possible use as a gelatin-replacing ingredient for human consumption. Protein digestibility and nutritional value were determined in vitro and in vivo. Net protein ratio (= 2.65) and true digestibility (= 80.3) were compared with gelatin and caseinate. Protein digestibility was determined by pH-stat method and cell dialysis. Amino acid composition including 4-hydroxyproline, allowed determination of connective tissue, amino acid score and protein digestibility corrected amino acid score. High correlation was found between true digestibility and pH-stat method (R²= 0.99). Meaty flavor and gelling properties of veal hydrolysate could make it useful for high-quality soups, sauces and gravies.     

Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese

The possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse-phase evaporation vesicles (REV). Using REV in Saint-Paulin type curd, no nitrogen loss was observed to the whey due to the added enzymes in liposomes. In cheese, REV produced a more progressive proteolysis during ripening than MLV did. REV addition did not lead to texture defects. Bitterness development, a critical defect in enzyme added cheese, could be delayed and minimized using REV.     

Bacterial Growth and Volatile Compounds in Yoghurt-Type Products from Soymilk Containing Bifidobacterium ssp

The growth of bacteria normally used to produce yoghurt was compared in soymilk and cow milk. Whether or not Bifidobacterium ssp. was present, fermented soymilks [soyoghurt (S), soyoghurt + bifi-dobacteria (SB)] were less acidic than fermented cow milks [yoghurt (Y), yoghurt + bifidobacteria (YB)]. When bifidobacteria were present (in SB), streptococci were more numerous than lactobacilli. Bifidobacteria in YB stimulated maximal growth of both yoghurt bacteria. In comparison to nonfermented milks, acetaldehyde and diacetyl increased in all cultures. Ethanol increased only in S/SB and acetone was detected only in Y/YB. Quantities of volatile products in Y/'YB were slightly lower than those in Y/S. In all cultures, n-hexanal was almost totally absent.     

Ultrasonic Technique For Measuring Phase Holdups In Multiphase Systems

An ultrasonic technique is being developed to detect the dispersed phase holdups in multiphase systems. This technique is based on the fact that the transmission time and attenuation of ultrasound in suspensions differ from those in pure liquids. Experiments were carried out at three probe gap spacing, (2.04, 4.27, and 6.31 cm) in a fluidized bed of 7.6 cm diameter. Water was used as the continuous phase and air and 500 μm glass beads as the dispersed phases. The time-averaged amplitude ratio decays exponentially with gas and solid holdups, whereas the transmission time increases slightly with gas holdup but decreases with solid holdup. It is also observed, for the first time, that the fluctuations of the instantaneous ultrasonic signals can be correlated with the solid and gas holdups in a multiphase system. This correlation may provide a basis for the development of a new approach for phase holdup analysis in multiphase flow systems.     

Coalescence Index of Protein-Stabilized Emulsions

A simple method is proposed to estimate coalescence stability of protein-stabilized emulsions. Coalescence was accelerated through agitation and measured by change in emulsion turbidity over time. A coalescence index (CI) was determined and used to compare emulsions stabilized with casein, whey (WPI) and soy protein isolates (SPI). CI increased when stirring rate increased. Casein produced more stable emulsions, followed by WPI and SPI. High homogenization pressure increased coalescence stability of WPI and SPI-stabilized emulsions and decreased coalescence stability of casein-stabilized emulsions. Microscopic examination, showed agitation of the emulsion had clearly induced formation of large oil droplets which acted as coalescence nuclei.