Development of Semicircular Tubular Coreless Linear Motor and Its Motion Control

This paper proposes a semicircular tubular linear synchronous motor called a “circular shaft motor” (CSM). A CSM can realize direct‐drive motion along the circumference of a circle. The design of the CSM is described. A magnetic field analysis was performed for the CSM model. The thrust characteristics of the prototype CSM system were measured in experiments. Angle control and force control were performed to demonstrate the utility of the developed CSM.     

A Next‐Generation Distribution Automation System Using IEC 61850 GOOSE and Section Switches with Sensors

More and more dispersed power sources will be introduced to achieve a low‐carbon society. However, many problems may occur as a result of excessive introduction in the current power system. For example, delays or failures of fault detection may occur due to a decline in protective relay sensitivity. This paper proposes a new system of protective relays for distribution lines using section switches with sensors to solve the problem. In addition, experimental results on the proposed system composed of Intelligent Electronic Devices based on IEC 61850 are presented.     

EFFECT OF SLAUGHTER METHOD ON DEGRADATION OF INTRAMUSCULAR TYPE V COLLAGEN DURING SHORT-TERM CHILLED STORAGE OF CHUB MACKEREL SCOMBER JAPONICUS

The present paper demonstrates that a nonstntggling slaughter method can delay degradation of type V collagen in meat of chub mackerel Scomber japonicus and softening of the meat during postharvest chilled storage. The fish were slaughtered by piercing a knife into nape (nonstruggling method) or by leaving on ground (struggling method) and then stored in an ice box. Sensory study revealed that the postharvest softening of the meat was moderated at 4 and 8 h by the non‐struggling slaughter method in comparison with the struggling method. On the basis of the specific solubilization of type V collagen and reduced tyrosine content in it, a cleavage of the nonhelical regions (telopeptides) of the type V collagen occurred during the chilled storage in the fish slaughtered by the struggling method. The degradation of type V collagen was also slower in the meat of the fish slaughtered by the nonstruggling method, which can be directly linked to the moderation of the postharvest softening.