High-power CSI-fed induction motor drive with optimal power distribution based control

In this article, a current source inverter (CSI) fed induction motor drive with an optimal power distribution control is proposed for high-power applications. The CSI-fed drive is configured with a six-step CSI along with a pulsewidth modulated voltage source inverter (PWM–VSI) and capacitors. Due to the PWM–VSI and the capacitor, sinusoidal motor currents and voltages with high quality as well as natural commutation of the six-step CSI can be obtained. Since this CSI-fed drive can deliver required output power through both the six-step CSI and PWM–VSI, this article shows that the kVA ratings of both the inverters can be reduced by proper real power distribution. The optimal power distribution under load requirements, based on power flow modelling of the CSI-fed drive, is proposed to not only minimise the PWM–VSI rating but also reduce the six-step CSI rating. The dc-link current control of the six-step CSI is developed to realise the optimal power distribution. Furthermore, a vector controlled drive for high-power induction motors is proposed based on the optimal power distribution. Experimental results verify the high-power CSI-fed drive with the optimal power distribution control.     

Neuronal cell protective and antioxidant effects of phenolics obtained from Zanthoxylum piperitum leaf using in vitro model system

In order to obtain basic data for the utilisation of Zanthoxylum piperitum leaf as a functional substance in the food industry, the antioxidative and neuronal cell protective effects of silica-gel open column chromatographic fractions, obtained from Z. piperitum leaf, were examined. ABTS and FRAP assays indicated that the ZP4 fraction (eluted with methanol/chloroform, 1:4, v/v) of Z. piperitum leaf was a more potent radical-scavenger and reducing agent than the other five fractions. The ZP4 fraction also presented protective effects against H₂O₂-induced neurotoxicity in a dose-dependent manner. Therefore, our study verified that the ZP4 fraction has strong antioxidative and neuronal protective effects which are correlated with its high level of phenolics, particularly quercitrin, afzelin, and hyperoside. These phenolics of Z. piperitum leaf can be utilised as effective and safe functional food substances, i.e., natural antioxidants, and may reduce the risk of neurodegenerative disorders.     

Cholesterol removal from homogenized milk with beta-cyclodextrin

This study was carried out to determine optimum conditions of five different factors (beta-cyclodextrin concentration, mixing temperature, mixing time, centrifugal force, and centrifugation time) in reduction of cholesterol in 3.6% fat, homogenized milk by application of beta-cyclodextrin. beta-Cyclodextrin at 0.5 to 1.5% provided 92.2 to 95.3% removal of cholesterol when mixed at 10 degrees C for 10 min. Among other factors, mixing time (5 to 20 min) did not significantly affect cholesterol removal. Removal was enhanced with increasing centrifugal forces up to 166x g (95.9%) but decreased thereafter. Various centrifugation times (5 to 20 min) did not have significant effects. Based on these results, we suggest that the optimum conditions for the process are addition of 1.5% beta-cyclodextrin, mixing temperature of 10 degrees C, 10-min mixing time, and centrifugation at 166x g for 10 min.     

Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality

Forty-seven strains of Aspergillus oryzae isolates from Korean nuruks were compared for their brewing characteristics. A. oryzae YI-A6 and YI-A7 showed the highest acid α-amylase, glucoamylase, and carboxypeptidase activities, respectively. Sixteen isolates with high amylolytic or proteolytic enzyme activities were selected for investigation of their rice wine fermentation characteristics. After 12 days of brewing at 15°C, ethanol concentrations were 10.2–14.3% for A. oryzae strains. Fermentation rates were the highest for YI-A7. Most rice wine samples fermented with nuruk strains had lower concentrations of off-flavor compounds than the control did. All mean sensory attribute values significantly differed among samples. Pearson correlation coefficients showed that glucoamylase activity was positively correlated to both ethanol productivity and overall harmony (p<0.01). Thus, glucoamylase activity was identified as the best factor for screening Aspergillus strains for use in rice wine brewing.     

Optimizing microencapsulation of peanut sprout extract by response surface methodology

This study was carried out to optimize conditions for peanut sprout extract microencapsulation by response surface methodology (RSM). The coating materials of microencapsulation were medium-chain triacylglycerol (MCT) for primary emulsion, and whey protein concentrates (WPC), maltodextrin (MD) and gum Arabic (AG) for secondary emulsion. The yield of microencapsulation of peanut sprout extract was investigated with respect to four variables (ratio of core and coating materials, concentration of primary emulsifier, ratio of W/O emulsion and secondary coating materials and concentration of secondary emulsifier) in RSM. The optimal conditions for microencapsulation of peanut sprout extract were 1:2 as the ratio of core material to coating material, 1.25% (w/v) of primary emulsifier concentration, 1:1.23 as W/O emulsion to secondary coating material, 1.21% (w/v) as secondary emulsifier concentration and 30% (w/w) as WPC concentration for spray drying. In conclusion, the microencapsulation of peanut sprout extract under the optimized conditions by RSM ensures the smaller size (3–7 μm) of microcapsules with the highest yield reaching to 98.74%.     

Physicochemical properties of nanopowdered eggshell

This study was carried out to investigate the physicochemical properties of nanopowdered eggshell (NPES). These characteristics were determined based on the particle size, particle morphology, zeta potential, moisture sorption behaviour, purity and crystallinity. Homogeneous, aggregated and spherical crystals of NPES particles were observed through scanning electron microscope and transmission electron microscope. The average particle sizes of NPES and powdered eggshell (PES) were 202.3 ± 28.9 nm and 113.89 ± 79.37 μm, respectively. Zeta potentials of NPES (?15.41 mV) suggested an incipient instability of the colloidal system. Moisture sorption analysis indicated a higher water adsorption capacity of NPES than that of PES. X‐ray diffractometer (XRD) analysis confirmed the presence of calcite in both NPES and PES. The chemical compositions of the NPES and PES particles were strongly associated with the presence of calcium carbonate, as determined by the Fourier transform infrared (FTIR) spectra. Therefore, eggshell nanopowder has a great potential to be utilised as a component for biomedical applications.     

Antioxidant activities from the aerial parts of Platycodon grandiflorum

In order to obtain basic data necessary for the utilisation of aerial parts from Platycodon grandiflorum as a functional substance in Korea, the antioxidant activities of solvent fractions from the ethanol extract of P. grandiflorum aerial parts were examined. The butanol fraction from P. grandiflorum showed the most potent antioxidant activities in each assay, showing 91.31% in the DPPH radical scavenging method, 99.62% in the ABTS radical scavenging method, 7.84% in the reducing power method, and 1.29% in the FRAP method at a concentration of 10 mg/ml. The DPPH, ABTS, reducing power, and FRAP assay indicated that the butanol fraction of aerial parts of P. grandiflorum was the most potent radical-scavengers and reducing agents compared to the other two extracts. Therefore, our study verified that the butanol fraction has strong antioxidant activities which are correlated with its high level of phenolics, particularly luteolin-7-O-glucoside and apigenin-7-O-glucoside. This extract of P. grandiflorum aerial parts can be utilised as an effective and safe source of functional food materials such as natural antioxidants.     

Effect of reaction pH on the photodegradation of model melanoidins

The effect was studied of the pH of the amino-carbonyl reaction on the photodegradation of model melanoidins. Nondialyzable model melanoidins were prepared from glucose and lysine with or without initial pH control to 7.0.: 2 mol/l phosphate buffer (buffer-melanoidin) and pH adjustment at the reaction start with NaHCO₃ (NaHCO₃-melanoidin). Melanoidin was also prepared from glucose and the lysine-Cu²⁺complex to investigate the difference of complexes between melanoidin and Cu²⁺ (Cu²⁺-melanoidin). Each melanoidin solution was irradiated with a Xe or tungsten-halogen lamp under dissolved oxygen or by the continuous supply of oxygen in a Cu²⁺/O₂ or ascorbic acid/Cu²⁺/O₂ system. The effects of the concentrations of Cu²⁺ and melanoidin, reaction pH value, and metal ion species on the decolorization rate in the Cu²⁺/O₂ system were investigated. The most effective factor for decolorization was found to be the melanoidin concentration. The decolorization rate was negligible when 14 g/l of Cu²⁺-melanoidin was photodegraded in the ascorbic acid/Cu²⁺/O₂ system under dissolved oxygen, although depolymerization was observed. Photodegradation of NaHCO₃-melanoidins in the Cu²⁺/O₂ system by the continuous supply of oxygen resulted in an increased decolorization rate, decreased molecular mass, production of low-molecular-weight compounds, release of free lysine, and pI change. The buffer- and Cu²⁺-melanoidins did not show changes in chemical characteristics similar to those of the NaHCO₃-melanoidin.     

Functional properties of cholesterol-removed whipping cream treated by beta-cyclodextrin

The present study was carried out to examine the changes in functional properties of cholesterol-removed whipping cream by beta-cyclodextrin (beta-CD) treatment. The cholesterol removal rate reached over 90% in cream before whipping in all conditions (different stirring time and speed) applied. The apparent viscosity of beta-CD treated cream after whipping increased with increased stirring time and speed. Comparatively, the overrun percentage reached to 150%, and foam instability was measured as 2.5 ml deformed cream with lower stirring time (10 min) and speed (400 rpm). The thiobarbituric acid value of cholesterol-removed whipping cream increased from 0.08 to 0.14 stored at 4 degrees C during 4 wk; however, no difference was found compared with that of control. Above results indicated that beta-CD treatment process for cholesterol removal did not show a profound adverse effect on functional properties of cream after whipping.