Enhancing stability region of time‐delayed smart power grids by non‐integer controllers

In this study, the impacts of non‐integer order controller on the stable parameter space of the microgrid (MG) frequency control system with fixed communication time delay are investigated and discussed with the help of the stability boundary locus (SBL) method. This study proposes a non‐integer order controller for the load frequency control (LFC) of the MG systems. To that end, the load frequency model of the MG is formulated and then the characteristic equations of this model are obtained. Then, with the help of this characteristic equation, the stable parameter space of the non‐integer controller is determined with regard to different time delay (τ ) and fractional integral order values (α ) using the SBL method. In order to show the accuracy of the obtained stable parameter space, time domain and generalized modified Mikhailov (GMM) criterion studies are carried out for different values of (τ ) and (α ). According to the results obtained, the areas of stable parameter space according to different α values and τ = 1.6 are calculated as 444.8860 for α = 0.4 , 342.9728 for α = 0.7 , 259.3578 for α = 1 , 216.2541 for α = 1.3 and 159.6826 for α = 1.6 . In addition, the areas of stable parameter space according to different τ values and α = 1.4 are calculated as 784.5222 for τ = 1 , 106.3219 for τ = 2 , 29.6959 for τ = 3 and 11.5946 for τ = 4 . Despite the extreme variability arising from nature of resources that make up the MG, the designed non integer order controller with the values selected within the stable parameter space stably carries out LFC control of the MG.     

Biodiversity and technological properties of yeasts from Turkish sourdough

Food Science and Biotechnology - In this study, yeasts were isolated and characterized from twelve traditional sourdough samples which belongs to Black Sea and Aegean regions of Turkey. Twenty six...     

Thermal buffering effect of a packaging design with microencapsulated phase change material

Temperature fluctuations during storage and transportation are the most important factors affecting quality and shelf life of food products. Phase change materials (PCM) with their isothermal characteristics are used to control temperature in various thermal operations. In this study, octanoic acid as PCM candidate was used in a packaging material design for thermal control of a food product. The PCM candidate was microencapsulated in different shell materials in our laboratory. Among the synthesized microcapsules, microencapsulated PCM (mPCM) (ΔHm = 42.9 J/g) with styrene polymer as the shell material was selected based on its properties of being cost effective and compatibility with human health. Thermal buffering effect of PCM in bulk and microencapsulated forms was tested in a packaging design with special PCM pockets. Results showed that packages with mPCM and bulk PCM provided 8.8 and 6 hours of thermal buffering effect for 160 g of chocolate compared with the package without PCM (reference package).     

Effect of different roasting methods on the proximate by composition,flow properties,amino acid compositions,colour, texture,and sensory profile of the chickpeas

Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.     

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.     

Effects of annealing on the structural and magnetic properties of flame spray pyrolyzed MnFe2O4 nanoparticles

In this study, manganese ferrite (MnFe₂O₄) nanoparticles were produced through flame spray pyrolysis (FSP). To investigate the effects of heat treatment, the nanoparticles were annealed between 400 and 650°C for 4 h in air in a comparative manner. The structural, chemical, morphological, and magnetic properties of the nanoparticles were evaluated using X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), scanning electron microscopy (SEM), dynamic light scattering (DLS), and vibrating sample magnetometry (VSM), respectively. The XRD results showed that the nanoparticles synthesized by the FSP method exhibited the MnFe₂O₄ spinel ferrite structure. The annealing process led to the decomposition of MnFe₂O₄ into various phases. According to the morphological analysis, the as-synthesized particles were hemispherical–cubic in shape and had an average particle size of less than 100 nm. In addition, the chemical bond structures of the nanoparticles were confirmed in detail by XPS elemental analysis. The highest saturation magnetization was recorded as 33.50 emu/g for the as-produced nanoparticles. The saturation magnetization of the nanoparticles decreased with increasing annealing temperature, while coercivity increased.     

Experimental and MD simulation study on the physical and mechanical properties of organically modified montmorillonite clay and compatibilized linear low density polyethylene nanocomposites

Understanding the interfacial interactions plays a key role in controlling mechanical and physical properties of polymer/clay nanocomposites (PCNs). In this work, the surface interactions between constituents of experimentally prepared PCNs which are the pristine linear low density polyethylene (PE) chains, PE compatibilizers, montmorillonite clay surface layer, and surfactants were studied quantitatively by employing molecular dynamics simulation technique. The interaction energy between the polymer and the clay was found to be inversely proportional with the volume of the surfactant which decreases the electrostatic interactions between the compatibilizer and the hydrophilic clay surface. However, the van der Waals (vdW) interactions between alkyl tails of surfactants and the PE chains increase with the tail length of the surfactants. The most attractive interaction was between the surfactant's head group and the clay surface. We showed that there existed fine balance between the electrostatic and vdW type forces on the stability and the enhanced properties of the PE–organoclay nanocomposites. Calculated interaction energies were then correlated to the experimentally measured mechanical properties. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135, 45817.     

Web accessibility guideline aggregation for older users and its validation

Web site-evaluation methodologies and validation engines take the view that all accessibility guidelines must be met to gain compliance. Problems exist in this regard, as contradictions within the rule set may arise, and the type of impairment or its severity is not isolated. The Barrier Walkthrough (BW) method goes someway to addressing these issues, by enabling barrier types derived from guidelines to be applied to different user categories such as motor or visual impairment, etc. However, the problem remains of combinatorial explosion of possibilities when one has to consider users with multiple disabilities. In this paper, a simple set theory operation is used to create a validation scheme for older users by aggregating barrier types specific to motor impaired and low-vision users, thereby creating a new “older users” category from the results of this set union. To evaluate the feasibility and validity of this aggregation approach, two BW experiments were conducted. The first experiment evaluated the aggregated results by focusing on quality attributes and showed that aggregation generates data whose quality is comparable to the original one. However, this first experiment could not test for validity, as the older users category was not included. To remedy this deficiency, another BW experiment was conducted with expert judges who evaluated a web page in the context of older users. In this second experiment, it was found that there is no significant difference between the aggregated and the manually evaluated (by experts) barrier scores, and that the same barriers are identified using experts and aggregation, even though there are differences in how severity scores are distributed. From these results, it is concluded that the aggregation of barriers is a viable alternative to expert evaluation, when the target of that aggregation could not be evaluated manually or it would not be feasible to do so. It is also argued that aggregation is a technique that can be used in combination with other evaluation methods, like user testing or subjective assessments.