Common mode voltage reduction of quasi‐Z source indirect matrix converter

Quasi‐Z source indirect matrix converter (IMC) combines both advantages of conventional IMC and quasi‐Z source inverter, for example, no direct current (DC) link capacitor, compact all‐silicon power converter, bidirectional power flow, input power factor controllable, and high voltage gain; moreover, it does not require additional input filter, because continuous quasi‐Z source network integrates LC filter function. However, there is no literature to disclose common mode voltage (CMV) issue of quasi‐Z source IMC. In this paper, for the first time, the CMV issue and reduction of quasi‐Z source IMC are investigated. Firstly, the CMV of quasi‐Z source IMC is analyzed when using current typical modulation method, which follows the brief introduction of topology and modulation method for quasi‐Z source IMC, and the factors that affect the CMV are figured out; Secondly, referring to the CMV reduction methods of conventional IMC, two solutions named as Methods I and II to reduce the CMV for quasi‐Z source IMC are developed, which are achieved in the inverter stage; the third CMV reduction method is proposed in the rectifier stage through redefining the six sectors of the rectifier stage, which can implement zero current commutation. Experimental bench is built to test three approaches for reducing the CMV of quasi‐Z source IMC. Comparative evaluation is carried out between three methods and conventional modulation method. Experimental results verify that three methods can significantly reduce the CMV of quasi‐Z source IMC, with the CMV peak value reduction of 42%, but they present different features in terms of input and output current THDs, switching loss, CMV root mean square (RMS) value, modulation index limitation, and so on. Copyright © 2015 John Wiley & Sons, Ltd.     

Optimized Reliable Hybrid Routing Protocol Based Link Stability for Mobile Wireless Networks

Wireless Personal Communications - During the last two decades, there has been a tremendous growth in the use of MANETs, not only due to the development of the technology but also due to their high...     

Enzymatic extraction of fucoxanthin from brown seaweeds

Brown seaweeds contain a number of bioactive compounds. The xanthophyll, fucoxanthin, has in vivo efficacy against disorders such as type 2 diabetes, obesity and cancer. Organic solvents are traditionally employed to extract fucoxanthin, but carry a toxic chemical and environmental burden. The aim of this study was to optimise a fucoxanthin extraction method using enzymes, water, low‐temperature dehydration and mechanical blending, to produce yields comparable to those achieved with an organic solvent (acetone). Response surface methodology was applied, using Fucus vesiculosus as a model species. A fucoxanthin yield of 0.657 mg g^?1 (dry mass) was obtained from F. vesiculosus blade using the enzymatic method, equivalent to 94% of the acetone‐extracted yield. Optimum extraction parameters were determined to be enzyme‐to‐water ratio 0.52%, seaweed‐to‐water ratio 5.37% and enzyme incubation time 3.05 h. These findings may be applied to the development of value‐added nutraceutical products from seaweed.     

A novel Arabic OCR post-processing using rule-based and word context techniques

International Journal on Document Analysis and Recognition (IJDAR) - Optical character recognition (OCR) is the process of recognizing characters automatically from scanned documents for editing,...     

Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds

Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 °C for 15 min resulted in spore germination. Bacterial counts as high as 10⁷ were observed for aerobic mesophiles and halophiles. Heating above 95 °C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on food pathogenic and food spoilage bacteria were also evaluated. The seaweeds in their raw state had almost 100% inhibition against Listeria monocytogenes; 98% and 93% inhibition was achieved against Pseudomonas aeruginosa by H. elongata and L. saccharina extracts, respectively. Heating the seaweeds resulted in the reduction of antimicrobial activity as compared to raw. The effect was more pronounced against Gram negative bacteria.     

Civil Liabilities for Unsafe Foods in Bangladesh and Australia: A Comparative Perspective on Consumer Protection

The statutory laws concerning food safety, which allow the consumers affected by unsafe foods to claim compensation for their loss or damage in Bangladesh, are flawed in several respects. These flaws are argued to have harmful impacts on consumer protection. The ineffective legislation in the absence of application of the common law principles of negligence has left the consumers virtually helpless in securing remedies for their injuries. This article endeavors to critically examine the ambiguities and shortcomings in the Consumer Rights Protection Act 2009 (Bangladesh) looking through the prisms of the Australian Consumer Law 2010 and relevant case law from major common law jurisdictions. It discovers a number of weaknesses in the legislation of Bangladesh and provides specific suggestions for strengthening the civil liability provisions from the perspective of consumer protection by preventing their contraventions and providing adequate compensation.     

Sustainability of Groundwater Resources in the North-Eastern Region of Bangladesh

Water is essential for economic, social, and environmental development. Global water resources are vulnerable due to increasing demand related to population growth, pollution potential, and climate change. Competition for water between different sectors is increasing. To meet the increasing demand, the use of groundwater is increasing worldwide. In this paper, the water-table dynamics of the north-eastern region of Bangladesh were studied using the MEKESENS software. This study reveals that the depth to water-table (WT) of almost all the wells is declining slowly. In many cases, the depth will approximately double by the year 2040, and almost all will double by 2060, if the present trend continues. If the decline of the water-table is allowed to continue in the long run, the result could be a serious threat to the ecology and to the sustainability of food production, which is vital for the nation’s food security. Therefore, necessary measures should be taken to sustain water resources and thereby agricultural production. Demand-side management of water and the development of alternative surface water sources seem to be viable strategies for the area. These strategies could be employed to reduce pressure on groundwater and thus maintain the sustainability of the resource.     

Performance Analysis of Prefix Delegation-Based Route Optimization Schemes: Effects of Increasing the Number of Nodes

Prefix delegation-based schemes have been proposed to solve the route optimization problem in NEtwork MObility where multiple IP-enabled hosts move together as a mobile network. Differences in the route optimization for hosts at the cost of increased signaling will result in performance difference of the schemes depending on parameters, such as speed of the mobile network, its distance from the home network (the network to which mobile network usually belongs), and the number of hosts in the mobile network. Although the effects of the first two parameters on the performance of the schemes have been studied, effects of increasing the number of hosts have not been studied. Therefore, there is a need to evaluate performance when the number of hosts is increased. We perform the evaluation through ns-2 simulation. Results show that the performance superiority achieved by the hosts?? route optimization is only affected by the distance significantly only when the number of hosts is small. The results will help to decide when to use the route optimization for hosts depending on the values of the parameters.     

Physicochemical and sensory characteristics of no‐bake wheat–soy snack bars

BACKGROUND: Health and wellness is a trend observed throughout ready‐to‐eat cereals, cereal health bars. Therefore, the main objectives of this research were to produce a low cost, acceptable, nutritious and healthy wheat‐ and soy‐based bar under no‐bake conditions. Also, the physical, chemical, microbial, acceptability and the nutritional value of this product were studied. Six different bars were produced: a wheat bar (WB), a wheat bar with coating (WBC), a wheat and soy bar with coating (WSBC), a soy bar with coating (SBC), a wheat bar with 3% glycerin (WB3%), and a wheat bar with 6% glycerine (WB6%). RESULTS: WB and WBC had the highest water activities while WSBC had the lowest. The three bars with coating had higher L and lower b values, which indicates that they were lighter and not as highly yellow coloured as the wheat samples. WSBC had the lowest value for hardness while the SBC and WBC had the highest. SBC received the highest scores for overall acceptability, appearance, sweetness, flavour and texture while WSBC received the second highest score in all categories. CONCLUSION: It appears that consumers prefer the soy varieties to the wheat bars. These types of bars can aid in feeding the general population, which is becoming increasingly concerned with nutrition and convenience. Copyright © 2010 Society of Chemical Industry     

Effect of Postweld Heat Treatment on Microstructure, Hardness, and Tensile Properties of Laser-Welded Ti-6Al-4V

The effects of postweld heat treatment (PWHT) on 3.2-mm- and 5.1-mm-thick Ti-6Al-4V butt joints welded using a continuous wave (CW) 4-kW Nd:YAG laser welding machine were investigated in terms of microstructural transformations, welding defects, and hardness, as well as global and local tensile properties. Two postweld heat treatments, i.e., stress-relief annealing (SRA) and solution heat treatment followed by aging (STA), were performed and the weld qualities were compared with the as-welded condition. A digital image correlation technique was used to determine the global tensile behavior for the transverse welding samples. The local tensile properties including yield strength and maximum strain were determined, for the first time, for the laser-welded Ti-6Al-4V. The mechanical properties, including hardness and the global and local tensile properties, were correlated to the microstructure and defects in the as-welded, SRA, and STA conditions.