CMOS dual output current mode half-wave rectifier

A CMOS dual output current mode half-wave rectifier is presented. The proposed rectifier is composed of three main components: a dual output V–I converter, two half-wave current rectifiers and two I–V converters. A voltage input signal is changed into two current signals by the V–I converter. The current rectifiers rectify these current signals, resulting in positive and negative half-wave current signals that are converted to positive and negative half-wave voltage signals by the I-Vconverters. The theory of operation is described, and the simulated results obtained from the PSPICE program are used to verify the theoretical prediction. Simulated rectifier performance with a 0.5μm MOSFET model using ±1.2V supply voltage demonstrates good rectifier integrity at operating frequencies up to 100MHz.     

Synthesis of polyethylene/coir dust hybrid filler via in situ polymerization with zirconocene/MAO catalyst for use in natural rubber biocomposites

In This study, polyethylene/coir dust hybrid filler was synthesized by in situ polymerization using a zirconocene/MAO catalytic system. The obtained hybrid filler was then used for the production of natural rubber biocomposites. The synthesis process of the filler was investigated with variation of coir dust loadings. It was found that increasing the amount of coir dust decreased the catalytic activities due to negative supporting effects. After introducing the PE/coir dust hybrid filler into natural rubber, SEM micrographs showed that the PE/coir dust filler were more compatible with the natural rubber matrix than the pure coir dust. This is owing to the hydrophobicity of the polyethylene in the hybrid filler. The results from a dynamic mechanical analysis showed that the natural rubber biocomposites with the hybrid filler provided a greater storage modulus than that with the pure coir dust. This suggests that the enhanced stiffness of the natural rubber biocomposites is probably due to the strong interaction between the hybrid filler and the natural rubber matrix. The strong interaction in the biocomposite can be confirmed by the low value of a loss factor (tan δ), which indicates a low degree of molecular mobility of the polymer chains, resulted from good adhesion on the filler surfaces.     

A Superheated-Steam Fluidized-Bed Dryer for Parboiled Rice: Testing of a Pilot-Scale and Mathematical Model Development

This article describes the testing of a pilot-scale superheated-steam fluidized-bed dryer for parboiled rice along with development of a mathematical model for predicting the changes in temperature of steam and moisture content of parboiled rice during drying. Based on the obtained results, it was found that the superficial velocity of steam from 1.3 to 1.5 times of the minimum fluidization velocity had no significant effect on the drying rates of rice. The energy consumption for reducing the moisture content of paddy from 0.43 to 0.22 kg/kg dry basis was approximately 7.2 MJ/kg water evaporated. Drying temperature caused the appreciable change of parboiled rice qualities as characterized by water adsorption, whiteness and pasting viscosities, white belly, and hardness. Soaking paddy at a temperature of 70°C for 7–8 h before drying was sufficiently enough for producing parboiled rice, with no white belly. The gelatinization of starch during drying resulted in higher head rice yield of the product as compared to that of raw paddy.     

Effects of Peeled and Unpeeled Garlic Cloves on the Changes of Drying Rate and Quality

Reducing moisture content as fast as possible, together with minimizing loss of quality, is important to food processing. To reach these objectives, experimental investigations were conducted to examine the effects of both peeled and unpeeled garlic cloves as well as operating parameters such as temperature and superficial velocity on the drying rate and quality of dried product. Peel resistance to moisture diffusion is considerably dominated and yields the longer drying time. Drying at high temperature shows the shrinkage of garlic clove to be lower than that at low temperature, whereas the product color is browner and the sizes of produced pores as revealed by scanning electron microscope are larger. The loss of volatile oil is insignificantly different among low- and high-temperature drying. The peel effect exhibits negative results on the product color, giving lower luminosity than the peeled sample, in particular at low temperature, because of longer drying time.     

A Superheated-Steam Fluidized-Bed Dryer for Parboiled Rice: Testing of a Pilot-Scale and Mathematical Model Development

This article describes the testing of a pilot-scale superheated-steam fluidized-bed dryer for parboiled rice along with development of a mathematical model for predicting the changes in temperature of steam and moisture content of parboiled rice during drying. Based on the obtained results, it was found that the superficial velocity of steam from 1.3 to 1.5 times of the minimum fluidization velocity had no significant effect on the drying rates of rice. The energy consumption for reducing the moisture content of paddy from 0.43 to 0.22 kg/kg dry basis was approximately 7.2 MJ/kg water evaporated. Drying temperature caused the appreciable change of parboiled rice qualities as characterized by water adsorption, whiteness and pasting viscosities, white belly, and hardness. Soaking paddy at a temperature of 70°C for 7-8 h before drying was sufficiently enough for producing parboiled rice, with no white belly. The gelatinization of starch during drying resulted in higher head rice yield of the product as compared to that of raw paddy.     

Comparative study of different combined superheated-steam drying techniques for chicken meat

The purpose of this study was to compare and evaluate different drying techniques for chicken meat, which was aimed as an ingredient for ready-to-eat noodle. Two multi-stage drying techniques, i.e., superheated steam drying in the first stage followed by heat pump drying in the second stage (SSD/HP), and superheated steam drying in the first stage followed by hot air drying in the second stage (SSD/AD), were proposed. The effects of superheated steam temperature and moisture content of chicken at the end of the first-stage drying on the drying kinetics and quality of the dried product viz. color, shrinkage, rehydration ability were then evaluated. The results were also compared with those of purely superheated steam drying. SSD/HP was found to be the most suitable drying method for drying chicken as an ingredient for ready-to-eat noodle.