A new type of double salient starter/generator is presented, which can be used in aircraft Low Voltage Direct Current (LVDC), Variable Speed Constant Frequency (VSCF) and High Voltage Direct Current (HVDC) systems. Th...A new type of double salient starter/generator is presented, which can be used in aircraft Low Voltage Direct Current (LVDC), Variable Speed Constant Frequency (VSCF) and High Voltage Direct Current (HVDC) systems. The operational theory of the motor and generator is analyzed, and corresponding control strategies are given. An 18kW prototype has been implemented to verify the system performance. It is shown that the DSM S/G system possesses simple structure, high efficiency and flexible control. It is ap...展开更多
This paper focuses on the simulation and test of the switched reluctance starter/generator systems. Through the emulational analysis of the initial starting torque, the optimal turn-on section of the power switches is...This paper focuses on the simulation and test of the switched reluctance starter/generator systems. Through the emulational analysis of the initial starting torque, the optimal turn-on section of the power switches is discovered. The fundamental theory of the generating operation is analyzed with the linearity model, and a new method is presented based on voltage pulse width modulation for the generating mode control. Through the steady-state and optimized emulation of the output power and system efficiency, the optimizational control approach for the generating mode over a wide speed range is introduced. At last, the test of the 3KW prototype system shows that the dynamic and static performance of this system is fine.展开更多
More Electrical Aircraft(MEA)which replaces the hydraulic and pneumatic power by electrical power leads to reducing emissions and fuel consumption.The MEA concept has led to a growing use of the starter/generator(S/G)...More Electrical Aircraft(MEA)which replaces the hydraulic and pneumatic power by electrical power leads to reducing emissions and fuel consumption.The MEA concept has led to a growing use of the starter/generator(S/G)system.Permanent magnet(PM)machines have been gaining interests for aircraft S/G system application over the last few years.This is mainly due to the several advantages,including high power density,high efficiency and high speed ability.The shortcoming of the PM machines is the de-excitation problem in case of a failure,which is a main issue for the aircraft application.However,by using a PM machine with high reactance or multiphase configuration,the fault-tolerant ability can be improved.In terms of the aircraft S/G system,this paper is going to present a comprehensive analysis of PM machines.Firstly,the state-of-the-art of PM starter/generator(PMS/G)is summarized and the basic structure of PMS/G system is analyzed.Next,key technologies of the PMS/G system are summarized and analyzed.Finally,a flux weakening fault protection strategy that is used to suppress the turn-to-turn short circuit(SC)current is studied,simulated and verified.With the breakthrough of key technologies based on the development of high temperature electromagnetic material and high temperature power electronics,the PMS/G will be a potential candidate for aircraft S/G system including the embedded power generation system.展开更多
According to specific performance requirements,an integrated switched reluctance starter/generator system,which can start the engine and supply electrical energy to the loads,is designed and manufactured for the unman...According to specific performance requirements,an integrated switched reluctance starter/generator system,which can start the engine and supply electrical energy to the loads,is designed and manufactured for the unmanned aerial vehicle.Considering the required starting torque and speed range,the geometrical dimensions of the switched reluctance machine are calculated based on the output equation and further optimized with finite element analysis,and the flux-linkage,inductance and static torque characteristics are illustrated.To verify the performances of the designed system,detailed simulation with the model considering piston engine and experiment using the test bench are carried out.展开更多
The basic concepts and advantages of more/all electric aircraft （M/AEA） are briefly addressed. The combined starter/generator （CS/G） system is introduced as a key technology to enable M/AEA. Some important perform...The basic concepts and advantages of more/all electric aircraft （M/AEA） are briefly addressed. The combined starter/generator （CS/G） system is introduced as a key technology to enable M/AEA. Some important performance requirements for CS/G system are obtained. Based on these requirements, a high speed switched reluctance machine （SRM） is designed to operate as a starter/generator. The entire design process is mainly divided into two stages： electromagnetic design and thermal design. In electromagnetic design stage, the electromagnetic structure and dimensions of the machine and the number of phase winding turns per pole are obtained; the topology and main technical details of the converter are briefly introduced as well. In thermal design stage, a liquid-cooling system is designed based on the thermal analysis of the machine. In the end, the performances of the designed SRM are basically verified by simulation. To get high performances, the exciting angles are optimized in two different operating modes respectively, and the optimized performances in the motoring mode are given as well.展开更多
Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidat...Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.展开更多
The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ri...The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.展开更多
Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese S...Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated.In starter culture-inoculated sausages,Lactobacillus spp.,Pediococcus spp.and Staphylococcus spp.were predominant bacterial genus and their relative abundances ranged from 70.14%to 25.98%,57.66%to 14.08%,and 15.71%to 13.40%during fermentation,respectively.Accordingly,Lactobacillus spp.and Weissella spp.were predominant bacterial genus and their relative abundances ranged from 63.14%to 24.70%and 49.40%to 11.96%during spontaneous fermentation,respectively.Furthermore,the abundances of undesirable microorganisms such as Yersinia spp.,Enterobacter spp.,Acietobacter spp.and Psychrobacter spp.were lower than that of the control.The levels of histamine,putrescine,tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower(P<0.05)than that of the control,and were decreased by 83.09%,69.38%,51.87%and 57.20%,respectively,at the end of the ripening.These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes.展开更多
To improve the heat dissipation performance,this paper proposes a novel hybrid cooling method for high-speed high-power Permanent Magnet assisted Synchronous Reluctance Starter/Generator(PMa Syn R S/G)in aerospace app...To improve the heat dissipation performance,this paper proposes a novel hybrid cooling method for high-speed high-power Permanent Magnet assisted Synchronous Reluctance Starter/Generator(PMa Syn R S/G)in aerospace applications.The hybrid cooling structure with oil circulation in the housing,oil spray at winding ends and rotor end surface is firstly proposed for the PMa Syn R S/G.Then the accurate loss calculation of the PMa Syn R S/G is proposed,which includes air gap friction loss under oil spray cooling,copper loss,stator and rotor core loss,permanent magnet eddy current loss and bearing loss.The parameter sensitivity analysis of the hybrid cooling structure is proposed,while the equivalent thermal network model of the PMa Syn R S/G is established considering the uneven spraying at the winding ends.Finally,the effectiveness of the proposed hybrid cooling method is demonstrated on a 40 k W/24000 r/min PMa Syn R S/G experimental platform.展开更多
A torque distribution strategy was designed by using fuzzy logic to realize the optimal control. The vehicle load zones were dynamically divided into several zones by several torque lines to indicate the drivers deman...A torque distribution strategy was designed by using fuzzy logic to realize the optimal control. The vehicle load zones were dynamically divided into several zones by several torque lines to indicate the drivers demand and the high or low efficient operating areas of the diesel engine. The fuzzy logic controller with trapezoid membership function and Mamdani rule reference mechanism was utilized. There are over 100 rules used in this fuzzy-based torque distribution strategy which are sorted into four rule-bases. The fuel economy and acceleration tests were designed to test and validate the integrated starter/generator (ISG) bus perfor-mance using fuzzy-based torque distribution strategy. The fuel economy is improved 7.7% compared with the rule-based strategy. Finally the road test results reveal that there is about 15% improvement of fuel economy. And the 0-50 km/h acceleration time is 9.5% shorter than the original bus.展开更多
Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cu...Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactobacillus amylophilus, Leuconostoc mesenteroides, Saccharomyces uvarum and Saccharomyces cerevisiae which were isolated from the soak-water. In order to assess the effect of starter cultures on the soaking time of the rice, the pH and titratable acidity were determined at 12 h interval. The chemical composition and the sensory quality of the rice were also determined at the end of the soaking period while uninoculated rice served as control. The chemical composition of the rice as well as the pH and TTA of the soak-water were significantly (p < 0.05) different from the control while the processing time was shortened to 48 h. The rice inoculated with Saccharomyces uvarum and Saccharomyces cerevisae had the highest protein content and best sensory attributes.展开更多
Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,an...Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,and hence affect its allergenic properties.However,few reports have focused on the influence of Chinese traditional starter fermentation on wheat allergy.In this study,5 starters from different regions of China were used for fermentation,and protein characteristics were monitored by sodium dodecyl sulfate polyacrylamide gel electropheresis,and immunoreactivity analyzed by immunoassay with allergenic serum was obtained from New Zealand white rabbits.The allergenicity of steamed and baked matrices was also evaluated.The results showed that the allergenicity of wheat dough was basically increased at the beginning and then decreased during fermentation,but specific trends depend on different starters.With the progress of fermentation,especially as pH value decreased to 3.0-4.0,the allergenicity decreased significantly.Baking and steaming can reduce the allergenicity of wheat matrix,but fermentation is not a key factor affecting the allergenic activity of proteins.Our results can provide a theoretical basis for controlling wheat allergenicity in food proces sing or producing hypoallergenic food.展开更多
Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and i...Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.展开更多
Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in mil...Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutri-tional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy products into which probiotic organisms are incorporated to make them more valuable. This article provides an overview of the different starter cultures and health benefits of fer-mented dairy products, which can be derived by the consumers through their regular intake.展开更多
This research paper was the results of activity of MSc students of Food Science and Technology, attending the class “Biotechnology of Functional Starter”. Five strains of bifidobacteria (Bifidobacterium animalis sub...This research paper was the results of activity of MSc students of Food Science and Technology, attending the class “Biotechnology of Functional Starter”. Five strains of bifidobacteria (Bifidobacterium animalis subsp. lactis;B. longum subsp. infantis;B. breve;B. animalis subsp. animalis;B. bifidum) were evaluated in order to assess their suitability as functional starter cultures, by studying the following technological and probiotic traits: growth at different temperatures, NaCl amounts and pH values;acidifying ability;metabolism (arginin deamination, esculin hydrolysis, acetoin production);survival at low pH and in presence of bile salts;hydrophobic properties;antibiotic resistance. After laboratory assays and strain selection through a multivariate analyses, it was highlighted that B. longum subsp. infantis and B. animalis subsp. lactis represent a good compromise as potential functional starter cultures, as B. animalis subp. lactis showed a high growth index at pH 5 and good values at 25?C and 30?C, as well as the minimal viability loss at pH 2.5. B. longum subsp. infantis DSMZ 20088 was the best microorganism for its growth index in presence of 6.5% of salt added and at 25?C and 30?C.展开更多
文摘A new type of double salient starter/generator is presented, which can be used in aircraft Low Voltage Direct Current (LVDC), Variable Speed Constant Frequency (VSCF) and High Voltage Direct Current (HVDC) systems. The operational theory of the motor and generator is analyzed, and corresponding control strategies are given. An 18kW prototype has been implemented to verify the system performance. It is shown that the DSM S/G system possesses simple structure, high efficiency and flexible control. It is ap...
文摘This paper focuses on the simulation and test of the switched reluctance starter/generator systems. Through the emulational analysis of the initial starting torque, the optimal turn-on section of the power switches is discovered. The fundamental theory of the generating operation is analyzed with the linearity model, and a new method is presented based on voltage pulse width modulation for the generating mode control. Through the steady-state and optimized emulation of the output power and system efficiency, the optimizational control approach for the generating mode over a wide speed range is introduced. At last, the test of the 3KW prototype system shows that the dynamic and static performance of this system is fine.
基金This work was supported in part by National Natural Science Foundation for Excellent Young Scholar of China under Award 51622704Jiangsu Provincial Science Funds for Distinguished Young Scientists under Award BK20150033.
文摘More Electrical Aircraft(MEA)which replaces the hydraulic and pneumatic power by electrical power leads to reducing emissions and fuel consumption.The MEA concept has led to a growing use of the starter/generator(S/G)system.Permanent magnet(PM)machines have been gaining interests for aircraft S/G system application over the last few years.This is mainly due to the several advantages,including high power density,high efficiency and high speed ability.The shortcoming of the PM machines is the de-excitation problem in case of a failure,which is a main issue for the aircraft application.However,by using a PM machine with high reactance or multiphase configuration,the fault-tolerant ability can be improved.In terms of the aircraft S/G system,this paper is going to present a comprehensive analysis of PM machines.Firstly,the state-of-the-art of PM starter/generator(PMS/G)is summarized and the basic structure of PMS/G system is analyzed.Next,key technologies of the PMS/G system are summarized and analyzed.Finally,a flux weakening fault protection strategy that is used to suppress the turn-to-turn short circuit(SC)current is studied,simulated and verified.With the breakthrough of key technologies based on the development of high temperature electromagnetic material and high temperature power electronics,the PMS/G will be a potential candidate for aircraft S/G system including the embedded power generation system.
基金This work was supported by the Key Research and Development Plan of Shaanxi Province under Grant 2018GY-185,Xi'an Science and Technology Plan under Grant 2017086CG/RC049(XBGY002)the ASN Innovation Development Fund under Grant ASN-IF2015-3110the Fundamental Research Funds for the Central Universities under Grants 3102017AX007.
文摘According to specific performance requirements,an integrated switched reluctance starter/generator system,which can start the engine and supply electrical energy to the loads,is designed and manufactured for the unmanned aerial vehicle.Considering the required starting torque and speed range,the geometrical dimensions of the switched reluctance machine are calculated based on the output equation and further optimized with finite element analysis,and the flux-linkage,inductance and static torque characteristics are illustrated.To verify the performances of the designed system,detailed simulation with the model considering piston engine and experiment using the test bench are carried out.
文摘The basic concepts and advantages of more/all electric aircraft （M/AEA） are briefly addressed. The combined starter/generator （CS/G） system is introduced as a key technology to enable M/AEA. Some important performance requirements for CS/G system are obtained. Based on these requirements, a high speed switched reluctance machine （SRM） is designed to operate as a starter/generator. The entire design process is mainly divided into two stages： electromagnetic design and thermal design. In electromagnetic design stage, the electromagnetic structure and dimensions of the machine and the number of phase winding turns per pole are obtained; the topology and main technical details of the converter are briefly introduced as well. In thermal design stage, a liquid-cooling system is designed based on the thermal analysis of the machine. In the end, the performances of the designed SRM are basically verified by simulation. To get high performances, the exciting angles are optimized in two different operating modes respectively, and the optimized performances in the motoring mode are given as well.
基金supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.
基金supported by the Natural Science Research Projects of Shanxi Province (20210302123400) in ChinaAgricultural Valley Construction Research Project of Shanxi Province (SXNGJSKYZX201903)Key Science and Technology Programs in Agriculture of Shanxi Province (201903D211008)
文摘The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.
基金supported by National Natural Science Foundation of China(31772093)Key innovation projects of Chengdu Science and Technology(2019-YF05-00066-SN)Key Laboratory of Collaborative Control and Remediation of Soil and Water Pollution(GHBK-003)。
文摘Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated.In starter culture-inoculated sausages,Lactobacillus spp.,Pediococcus spp.and Staphylococcus spp.were predominant bacterial genus and their relative abundances ranged from 70.14%to 25.98%,57.66%to 14.08%,and 15.71%to 13.40%during fermentation,respectively.Accordingly,Lactobacillus spp.and Weissella spp.were predominant bacterial genus and their relative abundances ranged from 63.14%to 24.70%and 49.40%to 11.96%during spontaneous fermentation,respectively.Furthermore,the abundances of undesirable microorganisms such as Yersinia spp.,Enterobacter spp.,Acietobacter spp.and Psychrobacter spp.were lower than that of the control.The levels of histamine,putrescine,tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower(P<0.05)than that of the control,and were decreased by 83.09%,69.38%,51.87%and 57.20%,respectively,at the end of the ripening.These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes.
基金co-supported by the National Natural Science Foundation of China(No.52177028)in part by the Aeronautical Science Foundation of China(No.201907051002)。
文摘To improve the heat dissipation performance,this paper proposes a novel hybrid cooling method for high-speed high-power Permanent Magnet assisted Synchronous Reluctance Starter/Generator(PMa Syn R S/G)in aerospace applications.The hybrid cooling structure with oil circulation in the housing,oil spray at winding ends and rotor end surface is firstly proposed for the PMa Syn R S/G.Then the accurate loss calculation of the PMa Syn R S/G is proposed,which includes air gap friction loss under oil spray cooling,copper loss,stator and rotor core loss,permanent magnet eddy current loss and bearing loss.The parameter sensitivity analysis of the hybrid cooling structure is proposed,while the equivalent thermal network model of the PMa Syn R S/G is established considering the uneven spraying at the winding ends.Finally,the effectiveness of the proposed hybrid cooling method is demonstrated on a 40 k W/24000 r/min PMa Syn R S/G experimental platform.
文摘A torque distribution strategy was designed by using fuzzy logic to realize the optimal control. The vehicle load zones were dynamically divided into several zones by several torque lines to indicate the drivers demand and the high or low efficient operating areas of the diesel engine. The fuzzy logic controller with trapezoid membership function and Mamdani rule reference mechanism was utilized. There are over 100 rules used in this fuzzy-based torque distribution strategy which are sorted into four rule-bases. The fuel economy and acceleration tests were designed to test and validate the integrated starter/generator (ISG) bus perfor-mance using fuzzy-based torque distribution strategy. The fuel economy is improved 7.7% compared with the rule-based strategy. Finally the road test results reveal that there is about 15% improvement of fuel economy. And the 0-50 km/h acceleration time is 9.5% shorter than the original bus.
文摘Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactobacillus amylophilus, Leuconostoc mesenteroides, Saccharomyces uvarum and Saccharomyces cerevisiae which were isolated from the soak-water. In order to assess the effect of starter cultures on the soaking time of the rice, the pH and titratable acidity were determined at 12 h interval. The chemical composition and the sensory quality of the rice were also determined at the end of the soaking period while uninoculated rice served as control. The chemical composition of the rice as well as the pH and TTA of the soak-water were significantly (p < 0.05) different from the control while the processing time was shortened to 48 h. The rice inoculated with Saccharomyces uvarum and Saccharomyces cerevisae had the highest protein content and best sensory attributes.
基金supported by the National Natural Science Foundation of China(31872904)。
文摘Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,and hence affect its allergenic properties.However,few reports have focused on the influence of Chinese traditional starter fermentation on wheat allergy.In this study,5 starters from different regions of China were used for fermentation,and protein characteristics were monitored by sodium dodecyl sulfate polyacrylamide gel electropheresis,and immunoreactivity analyzed by immunoassay with allergenic serum was obtained from New Zealand white rabbits.The allergenicity of steamed and baked matrices was also evaluated.The results showed that the allergenicity of wheat dough was basically increased at the beginning and then decreased during fermentation,but specific trends depend on different starters.With the progress of fermentation,especially as pH value decreased to 3.0-4.0,the allergenicity decreased significantly.Baking and steaming can reduce the allergenicity of wheat matrix,but fermentation is not a key factor affecting the allergenic activity of proteins.Our results can provide a theoretical basis for controlling wheat allergenicity in food proces sing or producing hypoallergenic food.
文摘Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.
文摘Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutri-tional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy products into which probiotic organisms are incorporated to make them more valuable. This article provides an overview of the different starter cultures and health benefits of fer-mented dairy products, which can be derived by the consumers through their regular intake.
文摘This research paper was the results of activity of MSc students of Food Science and Technology, attending the class “Biotechnology of Functional Starter”. Five strains of bifidobacteria (Bifidobacterium animalis subsp. lactis;B. longum subsp. infantis;B. breve;B. animalis subsp. animalis;B. bifidum) were evaluated in order to assess their suitability as functional starter cultures, by studying the following technological and probiotic traits: growth at different temperatures, NaCl amounts and pH values;acidifying ability;metabolism (arginin deamination, esculin hydrolysis, acetoin production);survival at low pH and in presence of bile salts;hydrophobic properties;antibiotic resistance. After laboratory assays and strain selection through a multivariate analyses, it was highlighted that B. longum subsp. infantis and B. animalis subsp. lactis represent a good compromise as potential functional starter cultures, as B. animalis subp. lactis showed a high growth index at pH 5 and good values at 25?C and 30?C, as well as the minimal viability loss at pH 2.5. B. longum subsp. infantis DSMZ 20088 was the best microorganism for its growth index in presence of 6.5% of salt added and at 25?C and 30?C.
