MPC-Based Distributed Control for Intelligent Energy Management of AC Microgrids

Abstract

Power scheduling of distributed storage devices and renewable energy resources in microgrids is crucial for their reliable and optimal operation. Conventionally, the power scheduling problem is solved with a centralized energy management control, which has access to all the information from the overall system. This type of control has limitations related to computational burden, communication latencies, and missing information. Therefore, the primary objective of this paper is to propose a distributed energy management strategy, to reduce the operational cost of microgrids, and to enhance the computation time. The strategy is formulated based on the model predictive control method since it allows the control action in the current time-step to be optimized while taking into account the future time-steps. Outputs of the energy management system are the optimal power references generated for all energy resources based on the system’s demand, constraints, and objective functions. To illustrate the effectiveness of the distributed model predictive control, the proposed algorithm is validated through simulation, on a microgrid candidate via MATLAB/Simulink, and controller hardware-in-the-loop experiment on a LabVIEW platform using National Instruments control devices (myRIO). The results will show the computation time in the distributed IEM method is improved compared to centralized IEM. Additionally, the results will show the robustness of the distributed IEM in the plug and play scenario.     

Effects of Printed Circuit Board Transmission Lines and Loading on Gate Performance

Experimental measurements were conducted on a typical high-speed logic gate (AS04) driving a similar gate(s) as a load(s) and connected via a printed circuit board transmission line. This simple system was used to investigate waveform characteristics. The results show that rise and fall times are a function of position and are linearly dependent on fanout. The gate and line parameters are estimated from these measurements using both lumped and distributed models of the loads.     

Feasibility of palm‐biodiesel fuel for a direct internal reforming solid oxide fuel cell

The feasibility of a direct internal reforming (DIR) solid oxide fuel cell (SOFC) running on wet palm‐biodiesel fuel (BDF) was demonstrated. Simultaneous production of H₂‐rich syngas and electricity from BDF could be achieved. A power density of 0.32 W cm^?2 was obtained at 0.4 A cm^?2 and 800 °C under steam to carbon ratio of 3.5. Subsequent durability testing revealed that a DIR‐SOFC running on wet palm‐BDF exhibited a stable voltage of around 0.8 V at 0.2 A cm^?2 for more than 1 month with a degradation rate of approximately 15 % / 1000 h. The main cause of the degradation was an increase in the ohmic resistance. Copyright © 2012 John Wiley & Sons, Ltd.     

Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder

Gac fruit aril has an attractive orange red colour and very high level of carotenoids, giving it exceptional antioxidant properties. However, spray drying of this material has not been successful and malto dextrin is considered as a suitable drying aid to preserve its colour and antioxidant properties. This paper reports the effects of inlet drying air temperature (120, 140, 160, 180 and 200 °C) and maltodextrin addition (10%, 20% and 30%) on the physicochemical and antioxidant properties of the Gac aril powder. Moisture content and bulk density, colour characteristics, total carotenoid content (TCC), encapsulation efficiency and total antioxidant activity (TAA) were significantly affected by maltodextrin concentration and the inlet air temperatures. However, pH, a_w and water solubility index were not significantly influenced by the spray drying conditions. Overall, a good quality Gac powder in terms of colour, TCC and TAA can be produced by spray-drying at inlet temperature of 120 °C and adding maltodextrin concentration at 10% w/v.     

Biomimetic Natural Killer Membrane Camouflaged Polymeric Nanoparticle for Targeted Bioimaging

In the present study, a biomimetic nanoconstruct (BNc) with a multimodal imaging system is engineered using tumor homing natural killer cell membrane (NKM), near‐infrared (NIR) fluorescent dye, and gadolinium (Gd) conjugate‐based magnetic resonance imaging contrast agent onto the surface of a polymeric nanoparticle. The engineered BNc is 110 ± 20 nm in size and showed successful retention of NKM proteins. The magnetic properties of the BNc are found to be tunable from 2.1 ± 0.17 to 5.3 ± 0.5 mm ^?1 s^?1 under 14.1 T, by adjusting the concentration of Gd‐lipid conjugate onto the surface of the BNc. Confocal imaging and cell sorting analysis reveal a distinguishable cellular interaction of the BNc with MCF‐7 cells in comparison to that of bare polymeric nanoparticles suggesting the tumor homing properties of NKM camouflage system. The in vitro cellular interaction results are further confirmed by in vivo NIR fluorescent tumor imaging and ex vivo MR imaging, respectively. Pharmacokinetics and biodistribution analysis of the BNc show longer circulation half‐life (≈9.5 h) and higher tumor accumulation (10% of injected dose) in MCF‐7 induced tumor‐bearing immunodeficient NU/NU nude mice. Owing to the proven immunosurveillance potential of NK‐cell in the field of immunotherapy, the BNc engineered herein would hold promises in the design consideration of nanomedicine engineering.     

Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

Foamability and foam stability of dairy-based emulsions, as a function of emulsion droplet size ranging from micron- to nanometre-scale, were investigated. Fat phase (10 % w/w of anhydrous milk fat, stearin or olein fraction) was mixed with 2 % w/w protein solution (sodium caseinate or whey protein concentrate) and homogenised at 3, 10 and 35 MPa to obtain emulsions having particle sizes of about 1.20, 0.60 and 0.20 μm, respectively. The emulsions were cooled down and aged at 4 °C for 48 h to promote crystallisation. No fat coalescence was observed in any of the emulsions, as particle size distribution remained the same upon aging and whipping. It was shown that the smaller the particle size, the higher was the apparent viscosity and the lower was the solid fat content. Higher solid fat content tended to yield better foamability and foam stability. Destabilisation of air cells happened fastest with nanosized fat particles, resulting in shorter half-life of foam.     

The analysis of 2′-fucosyllactose concentration in Korean maternal milk using LC–MS/MS

Food Science and Biotechnology - Despite health benefits reported recently, 2′-fucosyllactose (2′-FL) concentration in maternal milk was not conclusively reported because it varies...     

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Strawberry halves were pretreated with fungal pectinmethylesterase (PME) and calcium chloride using, respectively, passive osmotic infusion, vacuum‐assisted infusion, and pressure‐assisted infusion with the aim to improve the firmness. The vacuum‐assisted procedure was observed to be the only method able to accomplish an uptake of infusion solution and hence capable of improving the firmness of the strawberries. Significantly less firmness increase was realized when tomato PME was vacuum‐infused instead of fungal PME. Strawberry halves were pretreated by vacuum‐assisted infusion with fungal PME and calcium chloride and were subsequently subjected to thermal treatments at 60 °C and 80 °C and pressure treatments at about 400 MPa and 550 MPa. For all treatments studied, the pretreated sample was significantly firmer compared with the reference sample. For the thermal processes, the residual firmness relative to the initial value before treatment was depending on the temperature of the treatment and not on the pretreatment. However, vacuum‐assisted infusion of PME and calcium could limit the portion of firmness loss due to pressure treatment to 30% compared with 80% for non‐pretreated fruits.