Study on Power Fluctuation Dispatch and Capacity Design of Short Period Power Fluctuation Compensation System in Consideration of Power Loss

Since the output of photovoltaic (PV) generation includes power fluctuations caused by natural conditions, the installation of PV on a large scale is expected to affect load frequency control of the power grid. One method of compensating power fluctuations is the use of energy storage (ES), such as batteries and capacitors. A power fluctuation compensation system composed of an electrical double layer capacitor energy storage system (ESS) and a Li‐ion battery energy storage system is considered. The power loss characteristics of both ESSs during power fluctuation compensation are modeled by equivalent circuits based on ES impedance spectra. The models are validated by experiments simulating power fluctuation compensation. Using these ES models, simulations were carried out to determine the power fluctuation dispatch method between the two ESSs and the capacity of the ESSs in consideration of power loss minimization.     

Effect of antimony surface treatment on nitrogen absorption during batch annealing of an electrical steel sheet

Nitrogen absorption is usually observed during batch-type hot-band annealing of electrical steel sheets containing aluminium. This nitrogenizing causes the deterioration of magnetic properties, such as core loss and induction. In order to prevent nitrogenizing, we investigate an antimony treatment on the hot strip surface of electrical steel sheets containing aluminium. Potassium antimonyl tartrate and colloidal antimony oxides (Sb2O5) are effective against nitrogenizing. It seems that active sites on the surface of the hot strip after pickling are covered with antimony oxides to block the adsorption of nitrogen. Magnetic properties, after cold-rolling and continuous annealing of the nitrogenizing hot band, deteriorate due to small grains near the surface whose boundaries are pinned by aluminium nitrides.     

Mechanism of inactivation of heat-tolerant spores of Bacillus stearothermophilus IFO 12550 by Rapid Decompression

The effect of three rapid decompression methods to clear the mechanism of inactivation of heat tolerant spores of Bacillus stearothermophilus IFO 12550 was investigated. Pressurization of the spores at 200 MPa and 75°C for 60 min caused a kill of 10⁴ CFU/mL by the link-motion system but the nonrotational rod valve and E.G. seal methods gave a kill of about 10³ CFU/mL. Sterilization was due to the physical breakdown of spore coat, and was induced by its physical permeability of water at high pressure and temperature. Rapid decompression by the link-motion system at 200 MPa decreased the D-value of the spores from 3000 min (100°C, one atmosphere) to 6 min, 11 min, and 17 min at 95, 85, and 75°C, respectively.     

Heat-induced Egg White Gels as Affected by pH

The functional properties of heat-induced egg white gels were investigated at five pH values. Textural characteristics were determined using the Instron Universal Machine. Hardness, elasticity, cohesiveness, chewiness, and fracturability were maximum at pH 11. Hunter L values were maximum at pH 5 and 7. Microstructure studied with electron microscopy was distinctly different at the five pH values. Alkaline gels showed a fine ordered network that might have contributed to excellent textural characteristics. Water-holding capacity (WHC) was high at alkaline pH, but decreased with addition of 2-mercaptoethanol, suggesting that disulfide bonds were important in egg white gels. Sodium dodecyl sulfate (SDS) improved WHC at pH 7 and 9. No significant correlation was observed between textural profiles and WHC.     

乳化剂和保泡型流态起酥油对海绵蛋糕面糊及其烘焙特性的影响

比较了单甘酯型乳化剂和蔗糖酯型乳化剂与保泡型流态起酥油联用对海绵蛋糕面糊特性及其烘焙特性的影响。结果表明,采用蔗糖酯型乳化剂与保泡型流态起酥油联用组的面糊比重显著下降,面糊黏度和表面张力增加,从而提升了面糊的稳定性,此时蛋糕比容较大,达4.01mL/g,比仅含单甘酯型乳化剂的蛋糕提高了68.5%,可显著减少薄层海绵蛋糕的表面气泡。蛋糕贮藏期研究表明,贮藏28d后,含有蔗糖酯型乳化剂和保泡型流态起酥油的蛋糕硬度减小了37.8%。     

Effects of pH and ATP Concentrations on the Heat Contracture of Glycerinated Single Fibers of Rabbit Psoas Muscle

The occurrence of heat contracture of glycerinated single fiber of rabbit psoas muscle was investigated in relaxing solutions with varying pH values and ATP concentrations. The threshold temperature for inducing heat contracture of single muscle fibers in relaxing solutions decreases with increasing pH values and decreasing ATP concentrations. There seems to be a relationship between heat contracture of muscle fibers and the tremor of skeletal muscle of porcine stress syndrome. Also, there seems to be a relationship between the heat contracture and alkaline rigor development.     

A 3‐DOF Inchworm Using Levitation Caused by Vertical Vibration

We propose a 3‐DOF inchworm‐type microactuator that uses levitation generated by vertical vibration. The vertical vibration is created by a piezoelectric actuator. The inchworm typically consists of thrust elements and clamp elements. The proposed inchworm, however, does not use any clamp elements. Four levitation elements are connected with four thrust elements, which are stacked‐type piezoelectric actuators. The levitation element consists of a mass, a piezoelectric actuator, and a plate. The vertical vibration of the piezoelectric actuator lifts the levitation elements, which eliminates any friction. By controlling the order of the deformation of the horizontal piezoelectric actuators and the vibration of the vertical piezoelectric actuators, the inchworm engages in linear and rotational motion. The levitation height and the linear and rotational displacement of the inchworm were measured. Experimental results demonstrated the feasibility of the proposed 3‐DOF inchworm. The mechanism described in this paper is effective for a precision positioning system in a clean room.     

Heat-Induced Changes in Free Amino Acids on Manufacturing Heated Pulps, Purées and Pastes from Tomatoes

The effect of heating on the free amino acid composition of processed tomato products, heated pulps, purées and pastes was examined. The major components of the fresh pulp were glutamic acid, γ-aminobutyric acid, aspartic acid, glutamine and asparagine. The heating process caused about a 40% loss of the total amino acids, which was attributable mostly to decreases in glutamic acid, glutamine and aspartic acid. Neither aromatic amino acids nor basic amino acids decreased in this process. Additional low temperature heating applied to the heated pulp to manufacture purées and pastes caused less effects than the high temperature heating used to prepare the pulp.     

Survey of Rabbit Skeletal Muscle Peptidases Active at Neutral pH Regions

A survey of oligopeptide hydrolases active at neutral pH regions responsible for increased free ammo acids on aging of high ultimate pH muscles were performed examining chromatographic behavior and substrate specificity of rabbit skeletal muscle extract. The DEAE-cellulose chromatography of muscle extract revealed five major activity peaks respectively ascribable to a dipeptidase, an aminotripeptidase, an ammopeptidase, leucine aminopeptidase and the 160,000 dalton-aminopeptidase purified previously by us. Since the 160,000 dahon-ammopeptidase showed a broader substrate specificity than the two other aminopeptidases, it is most likely that this enzyme shares the largest part in the tetrapeptide hydrolysis in rabbit skeletal muscle at neutral pH regions.     

蔗糖酯与淀粉酶改善海绵蛋糕品质特性

采用两种不同淀粉酶（麦芽糖淀粉酶、α-淀粉酶）和两种不同亲水亲油平衡（hydrophilic lipophilic balance,HLB）值的蔗糖酯（S-1670、S-570）进行蛋糕品质改良研究,通过面糊表面张力与密度分析、质构分析、低场核磁分析和热分析法等多种手段对海绵蛋糕面糊界面特性、烘焙与贮藏特性进行评价。结果表明,HLB值为16的蔗糖酯可以减小面糊体系密度,降低表面张力,从而增强起泡性能和持水能力。低场核磁共振和差示扫描量热法结果表明,同时引入两种不同淀粉酶比使用单一淀粉酶与HLB值为16的蔗糖酯的协同作用效果更佳,其中横向弛豫时间T22从8.521?ms缩短至4.501?ms,蛋糕老化速率k值从0.041?d－1降低至0.035?d－1,这表明它们能增加蛋糕体系持水能力,减缓老化速率,从而提高了在4?℃条件下贮藏35?d后的海绵蛋糕品质。HLB值为16的蔗糖酯作用效果在0～21?d表现较好,而淀粉酶的作用效果则在贮藏后期的21～35?d表现突出。