TDK高交会电子展全方位展示最新技术

日前,在第十二届高交会电子展期间,TDK全面展示了其在汽车、新能源、材料和显示等方面最新的技术和产品。显然,汽车电子是TDK本次参展的重头戏,用了2个展台,展示的产品和技术包括高性能磁铁、车载电源、积层陶瓷电容、电感、EMC对策和检测评     

基于71M6513数字三相多功能表的设计

介绍了TERIDIAN三相多功能电能计量芯片71M6513的基本功能和特点,在此基础上,设计计量精度高、工作稳定、成本相对较低的数字多功能表,实现对电能的计量(三相电流、电压,有功、无功功率)、电能脉冲的输出等功能,用于电力系统、工矿企业、公用设施、智能大厦的电力监控。     

基于TDK71M6513 的智能仪表设计

介绍了一种低成本、稳定可靠的智能仪表的硬件设计与软件设计。系统采用TDK71M6513 为计量与管理核心,具有高精度测量、分时电能计量、液晶显示、数据储存、负荷曲线、事件记录、负荷控制等功能。并具有RS485 数据通信接口,遵循自动抄表协议以完成抄表功能。详细阐述了系统组成模块、工作原理,通信电路设计以及软件结构。最后列出实验测试数据。系统已在实践中得到应用,达到设计标准。     

TDK甲府工厂300kW太阳能光伏发电系统工程案例介绍

日本的太阳能光伏产业在国际上一直处于领先地位,本文通过介绍日本TDK甲府工厂项目,让业界了解日本公共产业用太阳能光伏发电系统的设置成本、发电量、经济收益、社会影响等。日本TDK甲府工厂300kW太阳能光伏发电系统作为与日本NEDO的合作项目,在经济和社会影响等方面都产生了较好的效果。     

聚焦汽车、信息通信技术、工业设备和能源市场, TDK携最新传感器利器惊艳亮相 ——2019年TDK技术和产品新闻发布会采访纪要

2019年3月20日,一年一度的慕尼黑上海电子展(Electronica China)在上海新国际博览中心开幕。本届展会为期三天,着重展示在工业电子、汽车、消费电子、通信系统、物联网应用、医疗电子、军工、航空航天等行业应用的最新技术和解决方案。TDK株式会社携带其应用于各电子和电器行业的创新元件,解决方案以及系统应用参加展览,产品品牌包括TDK、EPCOS、TDK-Lambda、Micronas、InvenSense和Chirp。展出产品包括电容器、磁性元件、传感器、电子保护元件等等。     

开关电源EMI滤波器设计

分析了一种典型的开关电源电路,利用Pspice软件对其传导电磁干扰进行仿真研究,以TDK公司提供的元器件模型,提出了一种二阶无源EMI滤波器,完全消除了电路输出信号中的尖峰干扰,抑制了开关电源电路中的共模、差模噪声。同时,研究源和负载理想、非理想阻抗特性对滤波器插入损耗的影响,具有一定的意义。     

一种三相电能表的温度补偿新方法

针对电能表在不同的温度范围使用时,温差使各元器件产生了温度漂移造成的系统累积误差的问题,介绍了基于 TDK71M6513H 设计的三相电能表的两种温度补偿方法,以提高计量精度。一种是针对TDK71 M6513 H芯片本身的温度补偿,通过增益控制进行温度补偿使系统达到恒定;另一种是针对时钟的温度补偿,采用软件程序根据相应的修正值对时钟自动补偿,用以克服温度造成的晶振的频率漂移。     

TDK要在新能源汽车中发挥其真正价值

做铁氧体磁性材料出身的TDK公司,经过70多年的历练,确立了公司的四项核心技术,以铁氧体为公司的“材料技术”,发挥材料特性的“加工技术”、促进开发设计的“模拟技术”,从而来支撑TDK的制造产品的“生产技术”。目前,TDK把经营资源集中在汽车用电子产品、信息家电、高速大容量网络等对电子器件需求越来越大的领域,     

In situ analysis of cooking properties of rice by thermal mechanical compression test method

A procedure for in situ analysis of rice cooking was developed in this study. Grain softening during soaking and cooking of selected rice varieties (fresh and aged TDK8, TDK11, and Doongara) were subjected to in situ analysis by using a thermally controlled sample block (thermal mechanical compression test) attached to a texture analyzer. This technique measures the changes in the mechanical properties of intact rice grain during cooking continuously. The results obtained from the thermal mechanical compression test technique were validated against two standard and conventional procedures viz; analyzing the pasting properties of rice flours by rapid visco analyzer and microscopic observations during the cooking of rice grains. The technique developed in this study was found valid for in situ analysis of rice cooking. This technique can be used for a sample size as small as 0.50 g.     

Effect of Different Cooking Conditions on the Pasting Properties of Flours of Glutinous Rice Varieties from Lao People’s Democratic Republic

The effect of different rehydration temperatures (30, 40, and 50°C) and cooking times (2.7, 4.7, 6.7, 8.7, and 10.7 min) at 95°C on the pasting properties of three glutinous varieties (Thadokkham-11, Thadokkham-8, and Hom Mali Niaw) from Lao People’s Democratic Republic was investigated using rapid visco analyzer. Non-glutinous varieties (IR64 and Doongara) were also analyzed to compare glutinous (amylose <4.5%) and non-glutinous (amylose >15%) varieties. All rice flours took up water at significantly (p < 0.05) higher rates in the case of increased temperature and soaking time, resulting in a decrease in the onset temperature for pasting. Among the glutinous rices, Thadokkham-8 showed a significant (p < 0.05) decrease in peak viscosity in response to increased rehydration time and temperature. For this variety maximum viscosity (2403.3 mPas) was observed at 1 min of rehydration at 30°C and minimum viscosity (1852.0 mPas) at 15 min of rehydration at 50°C. The viscosity values of Thadokkham-11 and Hom Mali Niaw varieties increased to their highest values (1608.7 and 1477.7 mPa.s, respectively) with an increase in temperature to 40°C for 1 min. In general, the glutinous rices produced weaker gel than non-glutinous rices. Extended holding at cooking temperature (95°C) had a more significant (p < 0.05) effect on the glutinous varieties Thadokkham-8 and Thadokkham-11 than on the non-glutinous varieties (IR64 and Doongara) used in this study.