A LRT Control Method Using Sensor Information in Distribution Systems with a Large Amount of PVs and EVs

It is of prime importance to maintain voltage profile within the proper range in distribution systems with a large amount of photovoltaics and electric vehicles (EVs). In particular, there is a possibility that line drop compensation (LDC) logic, which is utilized for the control of load ratio tap transformer (LRT) does not work properly when reverse power flow is included partially. Hence, in this paper, we have developed a new LRT control method based on the sensor information supposing that some section switchgears with sensors are introduced in the future distribution systems. Specifically, the extreme value of voltage profile is estimated by convergence calculation in the section between the section switchgear with sensor and LRT. Moreover, the voltage at the end node can be estimated by LDC method using sensor information of section switchgear. The proposed method was tested using a distribution system model and its effectiveness was shown.     

Suppression of Surimi Gel Setting by Transglutaminase Inhibitors

Three types of salted meat paste (3% NaCl, 3% NaCl plus 0.66% NH₄Cl or 3% NaCl plus 0.2% EDTA) were prepared from high and second grade surimi, set at 30°C up to 4 br, and subsequently heated at 85°C for 30 min. The gel strength, crosslinking of myosin heavy chain (MHC) and ?-(γ-glutamyl)lysine (?-(γ-Glu)Lys) content were determined. With extended setting time, gel strength, crosslinking of MHC and the content of a crosslinked product, ?-(γ-Glu)Lys, increased markedly in the gel from the high grade surimi. Such changes were suppressed considerably in the presence of NH₄Cl and EDTA and were not observed in the gel prepared from second grade surimi. These results indicated an active participation of intrinsic transglutaminase in the setting process.     

Kinetics of Heat Coagulation of Concentrated Milk Proteins at High Sucrose Contents

Statistical gelation theories applied to the process of heat coagulation of milk proteins plus sucrose were evaluated and characteristic kinetic parameters were found. Experimental gel times (heat coagulation) at temperatures ranging from 112 to 130 °C and different casein concentrations were determined in model systems. Gel time decreased when both temperature and casein concentration increased. The overall reaction rate was strongly dependent on temperature; the apparent activation energy was 454 KJ M^?1, and the pseudo-order of the reaction was temperature dependent. The functionality on average of monomers calculated from experimental data, was about f = 2.45. Statistical gelation theories adequately interpret the heat coagulation process of milk proteins in concentrated sucrose solutions.     

Microbial Transglutaminase Estimation in Enzyme-treated Surimi-Based Products by Enzyme Immunosorbent Assay

An enzyme-linked immunosorbent assay (ELISA) for specific determination of microbial transglutaminase (MTGase) has been developed using its polyclonal and monoclonal antibodies. In the assay we calibrated sodium dodecylsulfate (SDS)-denatured MTGase for standard, and the detection limit of the SDS-denatured MTGase was 0.1 μg/mL. When products were extracted with SDS and 2-mercaptoethanol, which assured optimum protein recovery, the assay covered the expected levels for determination of MTGase in surimi-based products. In model kamaboko products, recoveries were 50–71%. When the procedures were applied to commercial products, 0.01–0.18% (w/w) of MTGase were found in the products.     

Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture

Surimi from Alaska pollock flesh was manufactured onshore with Microbial transglutaminase (MTGase). Effect of MTGase was investigated by evaluating breaking strength and deformation of gels from MTGase-treated surimi with and without setting at 30°C. Quantitative analysis of ε-(γ-glutamyl)lysine (GL) crosslink was also carried out to monitor the MTGase reaction. In set gels, breaking strength and GL crosslink increased, and myosin heavy chain decreased correspondingly with MTGase concentration. These changes were smaller in gels prepared without setting. Results suggest that surimi gel could be improved through the formation of GL crosslinks by added MTGase in surimi.     

用网络[定向图]实现形态素之间的接续提高假名汉字转换的用户操作性能

本文描述了把扩展句节数最小法进行形态素解析的结果登录在网络[定向图]上,并把这个网络[定向图]保留在计算机的内存中直到修改操作结束,实现了在不同句节切分的各种选择候补中取出所需候补。再根据所选候补去检索网络[定向图]上的路径,就可以得到符合操作者意图的全句的转换结果,从而使日文汉字输入时所需的假名汉字转换操作简单易行,提高了操作性能。     

Formation of ε-(γ-Glutamyl) Lysine Cross-Link in Cured Horse Mackerel Meat Induced by Drying

Block meat cut from horse mackerel was cured in 3M NaCl (pH 7.5) in the presence and absence of 5 mM EDTA for 3 hr at 4°C. During drying at 30°C, changes in the myosin heavy chain and ε-(γ-glutamyl)lysine isopeptide bonds in the meat were observed. After 20 hr drying, cross-linking of the myosin heavy chain was observed and ε-(γ-glutamyl)lysine bonds increased eight fold. These changes were inhibited in the presence of EDTA. These results suggested that trans-glutaminase was probably involved in the cross-linking reaction of the myosin heavy chain in the manufacture of dried fish (“Himono” in Japan).     

Study on a Voltage Estimation of Tap‐Changing Transformer in Consideration of SVC Introduction

Recent years, installation of photovoltaic (PV) system is active by the environmental problem and feed in tariff system. Due to PV's output fluctuation, the static var compensator (SVC) made by power electronics technology is planning to install in distribution system. The SVC is expected for maintain the voltage. But SVC differs in a theory of operation of the existing voltage controller load ratio control transformer (LRT) and step voltage regulator (SVR). Because the SVC operation makes the system impedance changes, the existing voltage controller may not operate effectively. In this study, the intelligent‐control method which used the radial basis function (RBF) network is proposed. This method can reduce the effects of the SVC operation by including the performance characteristics of SVC in the conventional method. An advantage of unnecessary arrangement attention of the SVC setup node and easy cooperation with the existing equipment is obtained by applying this method.     

Preparation and Characterization of Machinable Mica Glass-Ceramics by the Sol-Gel Process

The preparation and characterization of machinable mica glass-ceramics by the sol-gel process are described. The thermal behavior of the precursor and the optimum conditions for calcination, molding, and sintering are given. Physical, chemical, thermal, electrical, and mechanical properties are investigated, and the machinability of the ceramics is discussed.     

Microbial Transglutaminase and ε-(γ-Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels

Kamaboko gels from Alaska pollock surimi (SA? and 2nd? grades) were prepared by setting at 10 or 45°C with Microbial transglutaminase (MTGase) and its effect on gel properties was investigated. At 10 and 45°C, gels from 2nd? grade surimi paste showed increases in breaking strength, without decline in deformation. Gel from SA? graded surimi paste showed an increase in breaking strength with no changes in deformation in 45°C setting, up to 0.03% MTGase. Crosslinking of myosin heavy chains through ε-(γ-glutamyl)lysine bonds was observed and a possible correlation was shown between ε-(γ-glutamyl)lysine content and gel strength (breaking strength X strain). ε-(γ-Glutamyl)lysine content up to 3 μmol/100g or MTGase 0.03% or higher improved gel properties.