AVERAGE SPECIFIC CAKE RESISTANCE DETERMINED IN the PRESENCE of SEDIMENTATION to FILTRATION of STARCH SLURRY UNDER CONSTANT PRESSURE

An equation for predicting filtration flow rates in the presence of sedimentation at constant pressure drop was developed. It was applied to determine the average specific cake resistance infiltration of starch slurries at 18.8 to 115 kPa pressure drop range. At these conditions, corn, potato and sweet potato starch filter cakes were incompressible but wheat starch cake was compressible.     

Composition of Fermented Grape Juice Continuously Produced by Immobilized Lactobacillus casei

Continuous fermentation of grape juice was carried out in a packed bed column system using Lactobacillus casei adsorbed onto ceramic beads. Chemical components in the reaction vessel of this system were compared with those of a free-cell fermentation. No major differences were noted in the principal components. Diacetyl and methionine levels decreased, however, whereas aspartic acid and cysteine increased. Silica levels increased immediately after initiation of the immobilized cell culture due to elution from the ceramic carrier beads. In two of the five trials the reactor was contaminated with Bacillus megaterium.     

Electrical and Magnetic Properties of Iron-Nickel Sulfide Ceramics

Solid solutions of (Fe,Ni)S were prepared by the metal oxide-carbon disulfide reaction sintering method. These ceramics have the hexagonal NiAs structure, and their lattice parameters depend on the Fe-Ni ratio. The magnetization of these ceramics reduces with decreasing Fe content between 100/0 (Fe/Ni) and 50/50, increases between 50/50 and 40/60, and decreases again between 40/60 and 0/100. The electrical resistivity reduces uniformly with decreasing Fe content of the ceramics.     

Formation of N-Nitrosopyrrolidine in Fried Bacon: Model System Studies

The kinetics of reactions such as the nitrosation of proline or pyrrolidine and the decarboxylation of proline or N-nitrosoproline in heated model systems simulating the pan-frying conditions of bacon were determined. The rate constants, half-life values and activation energy values of these reactions were calculated. The nitrosation of proline or pyrrolidine in adipose model systems occurs readily in the temperature range 80–160°C, while the decarboxylation of proline or N-nitrosoproline proceeds only at 100°C or above. The rates of the above reactions are such that nitrosation of proline > nitrosation of pyrrolidine > decarboxylation of proline or N-nitrosoproline. Results lend credence to the pathway involving N-nitrosoproline in the formation of N-nitrosopyrrolidine in bacon.     

Development of High‐Acceleration Linear Motor to Realize Resource Saving and High Productivity

The use of linear motors has been rapidly increasing in recent years in response to the rising demand for drive mechanisms with higher speed and acceleration to improve the throughput of semiconductor production equipment, machine tools, and so on. In this study, we have developed a new type of linear motor with an opposed magnetic pole structure and twin movers. To achieve higher acceleration of a linear motor, it is necessary to satisfy both large thrust and low inertia. In our proposed new type linear motor, the thrust is improved by increasing the facing area between the permanent magnets and magnetic pole teeth by using multistage movers. Furthermore, the magnetic leakage flux is reduced by multiplexing the magnetic flux path. In a short stroke (approximately 210 mm) drive, the high acceleration of 1670 m/s² and maximum velocity of 14.2 m/s is demonstrated using a prototype linear motor (maximum thrust = 25 kN).     

Experimental Services of Energy Management for Energy Users in Business Region on Miyakojima City All‐Islands EMS Demonstration Project

Smart grid and demand response (DR) had been attracting attention and evaluated in several demonstration projects. Many DR experimental results for residential and large‐scale buildings had been evaluated, while evaluation for small size buildings seems to be not enough. In this paper, a new energy service combined EMS method is proposed for small size buildings. Then results of its application to Miyako Island All‐Islands EMS Demonstration Project are introduced. The experimental services include not only DRs but also peak cutting recommendations and energy analysis reports. The results show combination of services can realize more effects than individual service. Especially the peak cutting recommendations and energy analysis reports help energy consumers to learn and understand how to save and manage energy usages that lead to effective DR potentials. Also the experimental system developed for energy data measurement and DR management as an island community EMS is intrduced.     

PMSM Sensorless Control Based on Position Estimation Correction Using All‐Pass Filters

This paper proposes a novel flux estimation method for the position sensorless control of permanent magnet synchronous motors (PMSMs). In general, the stator flux linkage for position estimation in PMSMs is obtained using the pure integration of voltages. The infinite dc gain of the pure‐integrator, however, causes numerical drifts in the obtained stator flux linkage due to the dc offset in the input of this integrator. To address this problem, a quasi‐integrator is often substituted instead of the pure integrator to restrict the dc gain, leading to another problem in which the phase characteristics vary according to the operating frequency. As a result, the ideal phase characteristics (?90° constant) cannot be held, and the position estimation performance deteriorates. Therefore, this paper proposes a phase characteristic correction method for quasi‐integrators using all‐pass filters, which achieves extremely precise estimation under transient conditions as well as in steady state.     

Limonoid Glucosides in Commercial Citrus Juices

Commercial citrus juices were found to contain very high concentrations of limonoid glucosides. TLC analyses showed the presence of these compounds averaging 320, 190 and 82 ppm in orange, grapefruit and lemon juices, respectively. The major glucoside in citrus juices was limonin 17-O-β-D-glucopyianoside, which constituted over 50% of the total limonoid glucosides in the juices.