Support vector machines and a Kalman-like observer are used for fault detection and isolation in a variable speed horizontalaxis wind turbine composed of three blades and a full converter. The support vector approach ...Support vector machines and a Kalman-like observer are used for fault detection and isolation in a variable speed horizontalaxis wind turbine composed of three blades and a full converter. The support vector approach is data-based and is therefore robust to process knowledge. It is based on structural risk minimization which enhances generalization even with small training data set and it allows for process nonlinearity by using flexible kernels. In this work, a radial basis function is used as the kernel. Different parts of the process are investigated including actuators and sensors faults. With duplicated sensors, sensor faults in blade pitch positions,generator and rotor speeds can be detected. Faults of type stuck measurements can be detected in 2 sampling periods. The detection time of offset/scaled measurements depends on the severity of the fault and on the process dynamics when the fault occurs. The converter torque actuator fault can be detected within 2 sampling periods. Faults in the actuators of the pitch systems represents a higher difficulty for fault detection which is due to the fact that such faults only affect the transitory state(which is very fast) but not the final stationary state. Therefore, two methods are considered and compared for fault detection and isolation of this fault: support vector machines and a Kalman-like observer. Advantages and disadvantages of each method are discussed. On one hand, support vector machines training of transitory states would require a big amount of data in different situations, but the fault detection and isolation results are robust to variations in the input/operating point. On the other hand, the observer is model-based, and therefore does not require training, and it allows identification of the fault level, which is interesting for fault reconfiguration. But the observability of the system is ensured under specific conditions, related to the dynamics of the inputs and outputs. The whole fault detection and isolation scheme is evaluated using a wind turbine benchmark with a real sequence of wind speed.展开更多
In this study, we developed the first linear Joint North Sea Wave Project(JONSWAP) spectrum(JS), which involves a transformation from the JS solution to the natural logarithmic scale. This transformation is convenient...In this study, we developed the first linear Joint North Sea Wave Project(JONSWAP) spectrum(JS), which involves a transformation from the JS solution to the natural logarithmic scale. This transformation is convenient for defining the least squares function in terms of the scale and shape parameters. We identified these two wind-dependent parameters to better understand the wind effect on surface waves. Due to its efficiency and high-resolution, we employed the airborne Light Detection and Ranging(LIDAR) system for our measurements. Due to the lack of actual data, we simulated ocean waves in the MATLAB environment, which can be easily translated into industrial programming language. We utilized the Longuet-Higgin(LH) random-phase method to generate the time series of wave records and used the fast Fourier transform(FFT) technique to compute the power spectra density. After validating these procedures, we identified the JS parameters by minimizing the mean-square error of the target spectrum to that of the estimated spectrum obtained by FFT. We determined that the estimation error is relative to the amount of available wave record data. Finally, we found the inverse computation of wind factors(wind speed and wind fetch length) to be robust and sufficiently precise for wave forecasting.展开更多
In this study, the material is okra, a cucurbitaceous largely consumed in West Africa and South Asia. The influence of the external air parameters on food drying with different size, maturity, shape of the material is...In this study, the material is okra, a cucurbitaceous largely consumed in West Africa and South Asia. The influence of the external air parameters on food drying with different size, maturity, shape of the material is considered by convective drying. So, the okra was cut in several parts according to its three characteristic zones, the basis, the middle of the okra and the extremity because the three parts of the vegetable have not the same resistances in transfers by convective drying. The maturity of the okra also has an influence. The okra dries faster in its younger or older age. Okra dries slowly when its maturity is convenient to be consumed. The drying duration of okra with the age of 1, 2, 3, 4 and 5 days is respectively 580, 780, 990, 1200 and 850 min. When we consider the three (matters) constituent of the okra: the skin, the seeds and the central material, the central matter dries faster. The diffusion coefficient was identified in all cases in order to compare the influence of those intrinsic properties of that food.展开更多
In this paper, we propose an optimized process for farm product convective drying. Above and beyond the influence of the air parameters on foodstuff convective drying, this work shows that product internal parameters ...In this paper, we propose an optimized process for farm product convective drying. Above and beyond the influence of the air parameters on foodstuff convective drying, this work shows that product internal parameters and drying proceedings must be taken into account during the evaluation of their convective drying. Results indicate that okra maturity influences its convective drying. It dries faster when it is too young or when it is advanced age. Drying time of okra of 1, 2, 3, 4 and 5 days old is respectively 580 min, 780 min, 990 min, 1200 min and 850 min. Also, one observes that considering okra on its three zones according it length, i.e. its base, middle and extremity parts have not the same resistance to transfers during convective drying. These three zones have respectively 400 min, 520 min and 600 min of drying time. Okra cut reveals a major importance on its convective drying evaluation. The longitudinal cut di-viding okra on four parts, sliced with 5 mm and 10 mm of thickness and the whole okra put respectively 150 min, 200 min, 280 min and 400 min for their drying. At last, three (03) different constituents of okra, namely, the skin, the seeds and central material behave differently during convective drying. The drying time of the central material, the seeds and the skin is about 70 min, 150 min and 190 min respectively, against 400 min for the whole okra.展开更多
In this work, a model of convective drying of mango slices was developed and validated by experiments. This model was established by considering slices shrinkage in the energy and the mass balances during the thin lay...In this work, a model of convective drying of mango slices was developed and validated by experiments. This model was established by considering slices shrinkage in the energy and the mass balances during the thin layer drying. The drying kinetics and the temperature curves of the product were simulated using the model at various drying temperatures. The simulated curves were then compared to the experimental curves obtained using a convective dryer controlled in temperature and moisture. The results showed that the drying curves were suitably fitted by the thin layer drying model with a correlation coefficient r<sup>2</sup> = 0.997. Thus, taking shrinkage into account, it is possible to predict more effectively the thin layer drying kinetics of mango slices. This study therefore contributed to the mango drying modelling and to the mango dryer setting.展开更多
In this paper the influence of sample initial size on their convective drying at 80°C using convective dryer is determined. Results prove that initial size must be taken into account when drying process was estim...In this paper the influence of sample initial size on their convective drying at 80°C using convective dryer is determined. Results prove that initial size must be taken into account when drying process was estimated. This influence is limited by its form of cut. Comparing cubic form and parallelepiped (slice) one;results seem to show that thickness is the most important parameter governing the transfer phenomena during foodstuff convective drying. Three slices with thickness of 0.5 cm and surface area of 17, 82 and 112 cm2 respectively, dry better than cubic sample with a = 1 cm or a = 2 cm of arrest and having respectively 6 and 24 cm2 of surface area. All things seem to show that initial surface is not only the essential parameter;but also the thickness of the sample must be taken into account. Indeed, all of the samples with equal thickness (0.5 cm) and different exchange surfaces dry at the same time, about 210 min, comparing with cubic form 1 cm of arrest and 6 cm2 of surface and drying time of 230 min. A new parameter noted Dc called characteristic diameter is so considered to bridge the gaps. It is defined to be the diameter of the biggest sphere we can cut into a sample. This parameter is independent of form of the sample, and time increase with characteristic diameter increasing.展开更多
An experimental study for the drying kinetics of whole okra was carried out. In the study, different ages were considered by taking into account influence of okra maturity on its convective drying. The 2D moisture evo...An experimental study for the drying kinetics of whole okra was carried out. In the study, different ages were considered by taking into account influence of okra maturity on its convective drying. The 2D moisture evolution inside the product and its maturity were evaluated by fitting experimental data versus drying time. The water effective diffusion coefficient of okra at different maturity states was gotten by the experimental model using Fick’s second law. A parametric study was carried out in the ranging of okra age from 2 to 7 days at 60℃, both fruits gathered on the same plant to avoid divergences due to okra varieties that can induce difference on physical structure and the chemical composition. It was found from the experimental results that okra maturity has important influence on its behaviour during convective drying. At 2, 3, 4, 5 and 7 days old, the drying effective time was respectively 780, 1000, 1155, 850 and 750 min. Effective diffusivity of the okra in this order of age was 1.38 × 10-10, 6.09 × 10-11, 1.23 × 10-11, 8.98 × 10-11, and 1.05 × 10-10 m2/s in the present study, while the average initial moisture content was respectively 12.27, 9.00, 7.53, 5.97 and 4.92 Kgw/Kgdm.展开更多
During this study, a focus is placed on the physical transformations that cassava undergoes during convective drying. The product continually changes its size, shape, and even its texture and consistency. The more moi...During this study, a focus is placed on the physical transformations that cassava undergoes during convective drying. The product continually changes its size, shape, and even its texture and consistency. The more moisture a product loses, the smaller its size. Firstly, the results show that water parameters such as mass or moisture content are reduced according to the drying principle. The dimensions length L, width l and thickness e decrease following a linear trend. The mathematical equations describing them were determined using the Excel office tool. This trend impacts surface and volume parameters, which in turn decrease almost linearly with the water content of the product. Note that the R2 coefficient is not always acceptable, confirming the complexity of the behavior of organic products.展开更多
This study highlighted the physical transformation that agri-food products undergo during their drying. This transformation enormously affects the customer’s choice and the profit margin of the dried product promoter...This study highlighted the physical transformation that agri-food products undergo during their drying. This transformation enormously affects the customer’s choice and the profit margin of the dried product promoter. The example of the experimental study of the potato reveals that the product continually changes its dimensions during its drying. The more the product loses its water, the more the dimensions decrease. The results initially showed that the water parameters such as mass or water content decrease according to the drying principle. The dimensions length L., width l and thickness e. decrease following a linear trend whose mathematical equations which describe them are determined using the office tool, excel. This trend has repercussions on the surface and volume parameters which in turn decreases almost linearly with the product’s water content. Note that the coefficient R2 is not always acceptable, confirming the complex nature of the behavior of organic products.展开更多
The work aims to develop a process for freezing desalination of seawater on cold walls. The experiments were performed with water/NaCl solutions of different concentrations and with samples of seawater. The pilot crys...The work aims to develop a process for freezing desalination of seawater on cold walls. The experiments were performed with water/NaCl solutions of different concentrations and with samples of seawater. The pilot crystallizer consists of a cooled tube immersed in a cylindrical double jacketed tank containing water to be treated. The complete process of desalination is conducted in two steps： the freezing step, leading to the crystallization of the ice layer and the sweating step, which consists of purifying the ice layer in depth by melting the impure zones. The systematic study of the influence of operating parameters has highlighted the important role of the cooling ramp and salinity of the solution on the purity of the ice produced. In the absence of stirring, the temperature of the double jacket also has a noticeable effect on the purity of the ice due to temperature gradients, and consequently, convection currents that may result in the solution. The results of this work show the feasibility of the technique and give a good indication of operating conditions that can be used to produce drinking water.展开更多
We consider regular systems with control and observation. We prove some necessary and sufficient condition for an exponentially stable regular system to admit an integral stabilizing controller. We propose also some r...We consider regular systems with control and observation. We prove some necessary and sufficient condition for an exponentially stable regular system to admit an integral stabilizing controller. We propose also some robust integral controllers when they exist.展开更多
文摘Support vector machines and a Kalman-like observer are used for fault detection and isolation in a variable speed horizontalaxis wind turbine composed of three blades and a full converter. The support vector approach is data-based and is therefore robust to process knowledge. It is based on structural risk minimization which enhances generalization even with small training data set and it allows for process nonlinearity by using flexible kernels. In this work, a radial basis function is used as the kernel. Different parts of the process are investigated including actuators and sensors faults. With duplicated sensors, sensor faults in blade pitch positions,generator and rotor speeds can be detected. Faults of type stuck measurements can be detected in 2 sampling periods. The detection time of offset/scaled measurements depends on the severity of the fault and on the process dynamics when the fault occurs. The converter torque actuator fault can be detected within 2 sampling periods. Faults in the actuators of the pitch systems represents a higher difficulty for fault detection which is due to the fact that such faults only affect the transitory state(which is very fast) but not the final stationary state. Therefore, two methods are considered and compared for fault detection and isolation of this fault: support vector machines and a Kalman-like observer. Advantages and disadvantages of each method are discussed. On one hand, support vector machines training of transitory states would require a big amount of data in different situations, but the fault detection and isolation results are robust to variations in the input/operating point. On the other hand, the observer is model-based, and therefore does not require training, and it allows identification of the fault level, which is interesting for fault reconfiguration. But the observability of the system is ensured under specific conditions, related to the dynamics of the inputs and outputs. The whole fault detection and isolation scheme is evaluated using a wind turbine benchmark with a real sequence of wind speed.
基金supported by the Scientific Instruments Development Program of NSFC (No.615278010)the National Key Basic Research Program of China (973 program) under grant No.2014CB845301/2/3
文摘In this study, we developed the first linear Joint North Sea Wave Project(JONSWAP) spectrum(JS), which involves a transformation from the JS solution to the natural logarithmic scale. This transformation is convenient for defining the least squares function in terms of the scale and shape parameters. We identified these two wind-dependent parameters to better understand the wind effect on surface waves. Due to its efficiency and high-resolution, we employed the airborne Light Detection and Ranging(LIDAR) system for our measurements. Due to the lack of actual data, we simulated ocean waves in the MATLAB environment, which can be easily translated into industrial programming language. We utilized the Longuet-Higgin(LH) random-phase method to generate the time series of wave records and used the fast Fourier transform(FFT) technique to compute the power spectra density. After validating these procedures, we identified the JS parameters by minimizing the mean-square error of the target spectrum to that of the estimated spectrum obtained by FFT. We determined that the estimation error is relative to the amount of available wave record data. Finally, we found the inverse computation of wind factors(wind speed and wind fetch length) to be robust and sufficiently precise for wave forecasting.
文摘In this study, the material is okra, a cucurbitaceous largely consumed in West Africa and South Asia. The influence of the external air parameters on food drying with different size, maturity, shape of the material is considered by convective drying. So, the okra was cut in several parts according to its three characteristic zones, the basis, the middle of the okra and the extremity because the three parts of the vegetable have not the same resistances in transfers by convective drying. The maturity of the okra also has an influence. The okra dries faster in its younger or older age. Okra dries slowly when its maturity is convenient to be consumed. The drying duration of okra with the age of 1, 2, 3, 4 and 5 days is respectively 580, 780, 990, 1200 and 850 min. When we consider the three (matters) constituent of the okra: the skin, the seeds and the central material, the central matter dries faster. The diffusion coefficient was identified in all cases in order to compare the influence of those intrinsic properties of that food.
文摘In this paper, we propose an optimized process for farm product convective drying. Above and beyond the influence of the air parameters on foodstuff convective drying, this work shows that product internal parameters and drying proceedings must be taken into account during the evaluation of their convective drying. Results indicate that okra maturity influences its convective drying. It dries faster when it is too young or when it is advanced age. Drying time of okra of 1, 2, 3, 4 and 5 days old is respectively 580 min, 780 min, 990 min, 1200 min and 850 min. Also, one observes that considering okra on its three zones according it length, i.e. its base, middle and extremity parts have not the same resistance to transfers during convective drying. These three zones have respectively 400 min, 520 min and 600 min of drying time. Okra cut reveals a major importance on its convective drying evaluation. The longitudinal cut di-viding okra on four parts, sliced with 5 mm and 10 mm of thickness and the whole okra put respectively 150 min, 200 min, 280 min and 400 min for their drying. At last, three (03) different constituents of okra, namely, the skin, the seeds and central material behave differently during convective drying. The drying time of the central material, the seeds and the skin is about 70 min, 150 min and 190 min respectively, against 400 min for the whole okra.
文摘In this work, a model of convective drying of mango slices was developed and validated by experiments. This model was established by considering slices shrinkage in the energy and the mass balances during the thin layer drying. The drying kinetics and the temperature curves of the product were simulated using the model at various drying temperatures. The simulated curves were then compared to the experimental curves obtained using a convective dryer controlled in temperature and moisture. The results showed that the drying curves were suitably fitted by the thin layer drying model with a correlation coefficient r<sup>2</sup> = 0.997. Thus, taking shrinkage into account, it is possible to predict more effectively the thin layer drying kinetics of mango slices. This study therefore contributed to the mango drying modelling and to the mango dryer setting.
文摘In this paper the influence of sample initial size on their convective drying at 80°C using convective dryer is determined. Results prove that initial size must be taken into account when drying process was estimated. This influence is limited by its form of cut. Comparing cubic form and parallelepiped (slice) one;results seem to show that thickness is the most important parameter governing the transfer phenomena during foodstuff convective drying. Three slices with thickness of 0.5 cm and surface area of 17, 82 and 112 cm2 respectively, dry better than cubic sample with a = 1 cm or a = 2 cm of arrest and having respectively 6 and 24 cm2 of surface area. All things seem to show that initial surface is not only the essential parameter;but also the thickness of the sample must be taken into account. Indeed, all of the samples with equal thickness (0.5 cm) and different exchange surfaces dry at the same time, about 210 min, comparing with cubic form 1 cm of arrest and 6 cm2 of surface and drying time of 230 min. A new parameter noted Dc called characteristic diameter is so considered to bridge the gaps. It is defined to be the diameter of the biggest sphere we can cut into a sample. This parameter is independent of form of the sample, and time increase with characteristic diameter increasing.
文摘An experimental study for the drying kinetics of whole okra was carried out. In the study, different ages were considered by taking into account influence of okra maturity on its convective drying. The 2D moisture evolution inside the product and its maturity were evaluated by fitting experimental data versus drying time. The water effective diffusion coefficient of okra at different maturity states was gotten by the experimental model using Fick’s second law. A parametric study was carried out in the ranging of okra age from 2 to 7 days at 60℃, both fruits gathered on the same plant to avoid divergences due to okra varieties that can induce difference on physical structure and the chemical composition. It was found from the experimental results that okra maturity has important influence on its behaviour during convective drying. At 2, 3, 4, 5 and 7 days old, the drying effective time was respectively 780, 1000, 1155, 850 and 750 min. Effective diffusivity of the okra in this order of age was 1.38 × 10-10, 6.09 × 10-11, 1.23 × 10-11, 8.98 × 10-11, and 1.05 × 10-10 m2/s in the present study, while the average initial moisture content was respectively 12.27, 9.00, 7.53, 5.97 and 4.92 Kgw/Kgdm.
文摘During this study, a focus is placed on the physical transformations that cassava undergoes during convective drying. The product continually changes its size, shape, and even its texture and consistency. The more moisture a product loses, the smaller its size. Firstly, the results show that water parameters such as mass or moisture content are reduced according to the drying principle. The dimensions length L, width l and thickness e decrease following a linear trend. The mathematical equations describing them were determined using the Excel office tool. This trend impacts surface and volume parameters, which in turn decrease almost linearly with the water content of the product. Note that the R2 coefficient is not always acceptable, confirming the complexity of the behavior of organic products.
文摘This study highlighted the physical transformation that agri-food products undergo during their drying. This transformation enormously affects the customer’s choice and the profit margin of the dried product promoter. The example of the experimental study of the potato reveals that the product continually changes its dimensions during its drying. The more the product loses its water, the more the dimensions decrease. The results initially showed that the water parameters such as mass or water content decrease according to the drying principle. The dimensions length L., width l and thickness e. decrease following a linear trend whose mathematical equations which describe them are determined using the office tool, excel. This trend has repercussions on the surface and volume parameters which in turn decreases almost linearly with the product’s water content. Note that the coefficient R2 is not always acceptable, confirming the complex nature of the behavior of organic products.
文摘The work aims to develop a process for freezing desalination of seawater on cold walls. The experiments were performed with water/NaCl solutions of different concentrations and with samples of seawater. The pilot crystallizer consists of a cooled tube immersed in a cylindrical double jacketed tank containing water to be treated. The complete process of desalination is conducted in two steps： the freezing step, leading to the crystallization of the ice layer and the sweating step, which consists of purifying the ice layer in depth by melting the impure zones. The systematic study of the influence of operating parameters has highlighted the important role of the cooling ramp and salinity of the solution on the purity of the ice produced. In the absence of stirring, the temperature of the double jacket also has a noticeable effect on the purity of the ice due to temperature gradients, and consequently, convection currents that may result in the solution. The results of this work show the feasibility of the technique and give a good indication of operating conditions that can be used to produce drinking water.
文摘We consider regular systems with control and observation. We prove some necessary and sufficient condition for an exponentially stable regular system to admit an integral stabilizing controller. We propose also some robust integral controllers when they exist.
