Journal articles: 'Batter Stability'

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Zhao, Lei, and Greg You. "Brown Coal in Victoria, Australia and Maddingley Brown Coal Open Cut Mine Batter Stability." Journal of Civil Engineering and Construction 9, no. 3 (August 15, 2020): 109–18. http://dx.doi.org/10.32732/jcec.2020.9.3.109.

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Brown coal is young, shallowly deposited, and widely distributed in the world. It is a fuel commonly used to generate electricity. This paper first reviews the resources and characteristics of brown coal in Victoria, Australia, and its exploitation and contribution to the economy or power supply in Victoria. Due to the shallow depth of the brown coal seam, e.g. very favorable stripping ratio, open pit mining is the only mining method used to extract the coal at low cost for power generators. With the large-scale mining operations, cases of batter failure were not rare in the area. From the comprehensive review of past failures, overburden batter tends to fail by circular sliding, coal batter tends to fail by block sliding after the overburden is stripped due to a weak water-bearing layer underneath the coal seam and tension cracks developed at the rear of the batter, and batter failure is typically coincided with peak raining seasons. Secondly, the paper reviews the case study of Maddingley Brown Coal (MBC) Open Cut Mine batter stability, including geology, hydrogeology, and hydro-mechanically coupled numerical modelling. The modelling employs three-dimensional finite element method to simulate the MBC northern batter where cracks were observed in November 2013. The comprehensive simulation covers an overburden batter, a brown coal batter, two rainfall models, and a buttressed batter. The simulated results agree well with observed data, and it is found that the rainfall at the intensity of 21mm substantially lowered the factor of safety of the coal batter.

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Wirkowska-Wojdyła, Magdalena, Marta Chmiel, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś, Mirosław Słowiński, and Agnieszka Czerniszewska. "The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters." Applied Sciences 11, no. 1 (December 31, 2020): 350. http://dx.doi.org/10.3390/app11010350.

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Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol, melting profile and oxidative stability have been determined in fats used for interesterification, after interesterification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interesterified fats were characterized by significantly lower induction times than noninteresterified fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninteresterified and interesterified fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interesterified mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics.

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Cui, Lulu, Jiwang Chen, Yuhuan Wang, and Youling L. Xiong. "The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets." Foods 11, no. 2 (January 6, 2022): 147. http://dx.doi.org/10.3390/foods11020147.

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Soy protein (SP), egg white protein (EP), and whey protein (WP) at 6% w/w were individually incorporated into the batter of a wheat starch (WS) and wheat gluten (WG) blend (11:1 w/w ratio). Moisture adsorption isotherms of WS and proteins and the viscosity, rheological behavior, and calorimetric properties of the batters were measured. Batter-breaded fish nuggets (BBFNs) were fried at 170 °C for 40 s followed by 190 °C for 30 s, and pick-up of BBFNs, thermogravimetric properties of crust, and fat absorption were determined. The moisture absorption capacity was the greatest for WS, followed by WG, SP, EP, and WP. The addition of SP significantly increased the viscosity and shear moduli (G″, G′) of batter and pick-up of BBFNs, while EP and WP exerted the opposite effect (p < 0.05). SP, EP, and WP raised WS gelatinization and protein denaturation temperatures and crust thermogravimetry temperature, but decreased enthalpy change (ΔH) and oily characteristics of fried BBFNs. These results indicate that hydrophilicity and hydration activity of the added proteins and their interactions with batter matrix starch and gluten reinforced the batter and the thermal stability of crust, thereby inhibiting fat absorption of the BBFNs during deep-fat frying.

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Seo, Minsu, Jong-Chul Im, Changyoung Kim, and Jae-Won Yoo. "Study on the applicability of a retaining wall using batter piles in clay." Canadian Geotechnical Journal 53, no. 8 (August 2016): 1195–212. http://dx.doi.org/10.1139/cgj-2014-0264.

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A retaining wall using batter piles has been developed and studied to improve existing earth-retaining structures at Pusan National University. The earth-retaining method is a temporary excavation method using an integrated system of front supports and batter piles. The batter piles connected to the front supports significantly reduce the earth pressure acting on the front supports by distributing it to batter piles to increase structural stability. In this study, the existence of batter piles, the fixity of the tips of front supports or batter piles, the spacing between batter piles, and the verticality of front supports are varied across model tests. The lateral displacement of the earth-retaining wall decreased by approximately 40% and 15% for the existence and fixity of batter piles, respectively. The applicability of the earth-retaining method using batter piles has been verified with finite element analysis and field test execution in clay ground.

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Rodríguez-García, J., A. Puig, A. Salvador, and I. Hernando. "Funcionality of several cake ingredients: A comprehensive approach." Czech Journal of Food Sciences 31, No. 4 (July 19, 2013): 355–60. http://dx.doi.org/10.17221/412/2012-cjfs.

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The roles of some cake ingredients – oil, a leavening agent, and inulin – in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties.  

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Xi, Kuan Tang, Jin Li, Tie Gang Zhou, and Qing Xing Xu. "Out-of-Plane Stability Analysis of U-Section Pin-End Steel Arch." Applied Mechanics and Materials 351-352 (August 2013): 169–73. http://dx.doi.org/10.4028/www.scientific.net/amm.351-352.169.

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Two kinds of finite element model which can reflect the effects of different loading positions were constructed with Beam 188 and Shell 181. Effects of different restraints, load models and rise-span ratios on out-of-plane buckling were studied by comparing results of fixed arches with that of pin-end arches under three loading models. It is conservative to design by employing results of radial loading. As for out-of-plane stability, pin-end arches are better than fixed arches when rise-span ratio is big. Compared with U-section pin-end circular arches with diaphragm, those with batten plates have batter out-of-plane stability, and they are more economical and easier to construct.

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Pycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, and Jan A. Delcour. "The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting." Foods 10, no. 1 (January 6, 2021): 107. http://dx.doi.org/10.3390/foods10010107.

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The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air–liquid interface stability in the batter. There is a consumer trend to avoid foods containing such additives. We here reasoned that egg yolk may be an alternative source of surface-active lipids and set out to study the role of egg yolk lipids during sponge cake making. This was done by relocating or removing them prior to batter preparation using ethanol treatments and examining how this affects cake (batter) properties and structure setting during baking. Most egg yolk lipids occur within spherical low-density lipoproteins (LDLs) which were disintegrated by the ethanol treatments. Results showed that egg yolk lipids impact air–liquid interface stability and less so cake structure setting. To prepare high-quality sponge cakes by multistage mixing preferably intact LDLs or, alternatively, their components are needed to incorporate sufficient air during mixing and to stabilize it after mixing. It was also shown that the batter contains intact LDLs in the continuous phase and disintegrated LDLs at air–liquid interfaces. Sponge cake contains intact LDLs in the cake matrix, disintegrated LDLs at air–crumb interfaces and disintegrated LDLs incorporated into the protein network.

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RHEE, K. S., J. T. KEETON, Y. A. ZIPRIN, R. LEU, and J. J. BOHAC. "Oxidative Stability of Batter-Breaded Restructured Nuggets Processed from Prerigor Pork." Journal of Food Science 53, no. 4 (July 1988): 1047–50. http://dx.doi.org/10.1111/j.1365-2621.1988.tb13526.x.

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9

BARBUT, S., and G. S. MITTAL. "Effect of Heating Rate on Meat Batter Stability, Texture and Gelation." Journal of Food Science 55, no. 2 (March 1990): 334–37. http://dx.doi.org/10.1111/j.1365-2621.1990.tb06756.x.

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10

Hidayat, Wirman. "ANALISIS DEFORMASI LATERAL GRUP PONDASI TIANG DENGAN PERKUATAN MENGGUNAKAN TIANG MIRING (BATTER PILES) PADA JEMBATAN DERMAGA." Jurnal Ilmiah Teknik Sipil 25, no. 1 (January 29, 2021): 10. http://dx.doi.org/10.24843/jits.2021.v25.i01.p02.

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ABSTRACT: Lateral deformation of group piles foundation is one of the parameters that must be considered properly, excessive lateral deformation can cause damage to the structure. In bridge structures, cases of excessive lateral deformation often occur which potentially affect the reliability of the bridge and cause damage to the structure. When the lateral deformation that occurs in the foundation group exceeds the safety limit, it needs additional reinforcement designed to provide additional lateral resistance, so that the deformation that occurs can be reduced and the strength of the structure also increases. Reinforcement using inclined piles (batter piles) can be used in increasing the lateral resistance of the group piles foundation. The use of batter piles mechanically distributes the horizontal load to the vertical direction of the foundation, so that the lateral load that carried by the foundation is distributed into vertical and horizontal components, to reduce the lateral deformation that occurs. In this study, the lateral deformation analysis was carried out on the group piles foundation on the jetty bridge which experienced a large deformation, then a reinforcement design was designed using batter piles to increase lateral resistance. The analysis was performed using PLAXIS 2D and GROUP software. From the analysis, it was found that reinforcement using batter piles can reduce the lateral deformation that occurs and increase the stability of the bridge..Keywords: batter piles, lateral deformation, lateral resistance

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Farouk, M. M., and C. Podmore. "Effect of process variables on the functional properties of seven beef cuts." Australian Journal of Experimental Agriculture 48, no. 7 (2008): 847. http://dx.doi.org/10.1071/ea07394.

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The effects of electrical stimulation, boning (hot or cold), storage (chilled or frozen) and meat cut type on the composition and functional properties of seven New Zealand export cuts (brisket, blade, bolar, inside round, knuckle, outside round and rump) from cull cows were investigated. Cut type, but not processing, affected lean composition (P < 0.001). Chilled cuts had a higher pH and water holding capacity, and a more stable colour relative to frozen cuts. The brisket, blade and rump had a higher water holding capacity compared with the other cuts. Cooked batters from chilled cuts had higher torsion stress, strain and emulsion stability compared with cooked batters from frozen cuts. Chilled bolars and outside rounds produced stronger and more cohesive gels, whereas chilled briskets produced the weakest and least cohesive gels. Cooked batter from electrically stimulated cuts had lower emulsion stability than that from unstimulated cuts. Data from the present study can be used to differentiate or group the seven cuts on the basis of their composition and functional properties in raw or cooked form for the purpose of adding value.

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Garcia, Diego, Seung Woon You, Ricardo S. Aleman, Joan M. King, Slavko Komarnytsky, Roberta Targino Hoskin, and Marvin Moncada. "Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp." Foods 12, no. 4 (February 9, 2023): 763. http://dx.doi.org/10.3390/foods12040763.

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Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that mushrooms may offer. The mushroom protein by-product (MPBP) resulting from mushroom protein production was characterized (chemical composition, physicochemical attributes, and functional properties) and incorporated into plant-based batter formulations to prepare four experimental groups with different ratios (w/w, %) of wheat flour (W) to MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP). Subsequently, the batter was used for frying batter-coated shrimp, which was evaluated for cooking loss, coating pick-up, oil absorption, and color parameters (L*, a*, and b*). MPBP showed high content of dietary fiber, mainly insoluble fiber (49%), and it is potentially suited for the formulation of high-fiber food products. The MPBP physicochemical attributes pH (11.69), water activity (0.34), L* (58.56), a* (5.61), b* (18.03), and particle size distribution (250–500 µm (22.12%), 125–250 µm (41.18%), 63–125 µm (37.53%), and < 63 µm (0.82%) were noted. Concerning the MPBP functional characteristics, solubility (12.7%), emulsifying activity index (7.6 m2/gr), emulsion stability index (52.4 min), water holding capacity (4.9%), and oil holding capacity (4.8%) were reported. Adding MPBP into batter formulations for batter-coated shrimp resulted in higher values of cooking loss, oil absorption, coating pick-up, and a* color, while lowering L* and b* values. The best experimental results were reported for group 75 W/25 MPBP, which indicates that MPBP can potentially be accepted as a novel batter ingredient for partial substitution of wheat flour.

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13

BARBUT, S. "IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY." Journal of Muscle Foods 6, no. 2 (July 1995): 161–77. http://dx.doi.org/10.1111/j.1745-4573.1995.tb00564.x.

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14

Youssef, Mohamed K., Shai Barbut, and Alexandra Smith. "Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure." International Journal of Food Science & Technology 46, no. 6 (March 29, 2011): 1216–24. http://dx.doi.org/10.1111/j.1365-2621.2011.02607.x.

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15

Pycarelle, Sarah C., Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, and Jan A. Delcour. "Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter." Food Research International 140 (February 2021): 110007. http://dx.doi.org/10.1016/j.foodres.2020.110007.

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16

Carballo, Diego E., Irma Caro, Cristina Gallego, Ana Rebeca González, Francisco Javier Giráldez, Sonia Andrés, and Javier Mateo. "Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties." Foods 10, no. 9 (September 13, 2021): 2173. http://dx.doi.org/10.3390/foods10092173.

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Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

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Oktaferdian, Dede, and Sunarjo Leman. "ANALISIS KINERJA TIANG DENGAN VARIASI KEMIRINGAN DI DERMAGA “SJ” BANDAR LAMPUNG." JMTS: Jurnal Mitra Teknik Sipil 4, no. 4 (December 1, 2021): 823. http://dx.doi.org/10.24912/jmts.v4i4.12614.

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The design of the jetty cannot be separated from the use of piles as a foundation that supports the upper structure. The pile configuration affects the strength and stability of the structure. It may consist of only vertical piles or a combination of vertical and batter piles. This study analyzes and compares 10 types of pile configurations intending to determine the best pile configuration among the types analyzed. Type 1 is a pile configuration that is in accordance with the field planning of “SJ” jetty which consists of only vertical piles and type 2 to type 10 is a pile configuration that consists of a combination of vertical and batter piles with a slope ranging from 1H:12V to 1H:4V. The best configuration is determined based on the strength (capacity ratio), stiffness (deflection that occurs), and the axial bearing capacity of the pile. The process of modeling and analyzing the pile configurations are done using Midas Gen. The results showed that pile configuration type 8 with a combination of vertical and batter piles with a slope of 1H:6V is the best configuration with the smallest deflection and the axial forces of the vertical and batter piles are almost equal.ABSTRAKDesain dermaga tidak dapat dipisahkan dari penggunaan tiang sebagai fondasi yang menyangga struktur bagian atas. Konfigurasi tiang berpengaruh pada kekuatan dan stabilitas dari struktur dermaga. Konfigurasi tiang dapat terdiri dari tegak seluruhnya maupun kombinasi antara tiang tegak dan miring. Penelitian ini menganalisis dan membandingkan 10 tipe konfigurasi tiang dengan tujuan mendapatkan konfigurasi tiang terbaik di antara tipe-tipe yang dianalisis. Tipe 1 adalah konfigurasi tiang yang sesuai dengan perencanaan dermaga “SJ” berupa tiang tegak seluruhnya dan tipe 2 hingga tipe 10 adalah konfigurasi kombinasi tiang tegak dan miring dengan kemiringan 1H:12V hingga 1H:4V. Konfigurasi tiang terbaik ditentukan berdasarkan kekuatan (capacity ratio), kekakuan (defleksi yang terjadi), dan daya dukung aksial tiang. Model dan proses analisis dari seluruh konfigurasi tiang menggunakan program Midas Gen. Hasil analisis menunjukkan bahwa konfigurasi tiang tipe 8 dengan kombinasi tiang tegak dan miring dengan kemiringan 1H:6V adalah konfigurasi terbaik dengan defleksi terkecil serta gaya aksial tiang tegak dan miring yang hampir sama.

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Culetu, Alina, Denisa Eglantina Duta, Maria Papageorgiou, and Theodoros Varzakas. "The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index." Foods 10, no. 12 (December 16, 2021): 3121. http://dx.doi.org/10.3390/foods10123121.

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Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

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Soumya, C., M. L. Sudha, M. Vijaykrishnaraj, Pradeep S. Negi, and P. Prabhasankar. "Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives." Journal of Food Processing and Preservation 41, no. 6 (March 17, 2017): e13242. http://dx.doi.org/10.1111/jfpp.13242.

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Kim, Yea-Ji, Dong-Min Shin, Jong-Hyeok Yune, Hyun-Su Jung, Hyuk-Cheol Kwon, Kyung-Woo Lee, Jae-Wook Oh, Beob-Gyun Kim, and Sung-Gu Han. "Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage." Gels 8, no. 6 (June 11, 2022): 369. http://dx.doi.org/10.3390/gels8060369.

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Emulsion gel has been used to replace animal fats in meat products. Konjac is a widely used gelling agent; however, its low emulsion stability limits its use in meat products. This study aimed to examine the quality characteristics of β-cyclodextrin (CD)-supplemented konjac-based emulsion gel (KEG) (CD-KEG) and its application as a fat substitute in emulsion-type sausages. The supplementation of CD increased hydrogen bonds and hydrophobic interactions with konjac and oil in the gels, respectively. Additionally, CD increased the structural complexity and strength of KEG. Since adding more than 6% of CD to KEG did not increase the gel strength, 6% CD-added KEG was adopted to substitute for pork backfat in manufacturing low-fat emulsion-type sausages. The following formulations of the sausages were prepared: pork backfat 20% (PF20); pork backfat 10% + KEG 10% (KEG10); KEG 20% (KEG20); pork backfat 10% + CD-KEG 10% (CD-KEG10); CD-KEG 20% (CD-KEG20); and pork backfat 5% (PF5). The CD-KEG20 formulation exhibited higher viscosity and viscoelasticity than KEG20, which suggested that CD improves the rheological properties and the thermal stability of meat batter. Additionally, CD-KEG20 showed similar emulsion stability, cooking yield and texture parameters compared with PF20. Therefore, 6% CD-added KEG is a suitable fat substitute for preparing low-fat emulsion-type sausages.

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Mohanan, Athira, Kim Harrison, David M. L. Cooper, Michael T. Nickerson, and Supratim Ghosh. "Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application." Foods 11, no. 18 (September 17, 2022): 2887. http://dx.doi.org/10.3390/foods11182887.

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The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored the use of oleofoams obtained by whipping the pulse protein foam-templated oleogels for cake baking. Oleogels were prepared at room temperature by adding canola oil containing high-melting monoglyceride (MAG) or candelilla wax (CW) to the freeze-dried pea or faba bean protein-stabilized foams. Oleogels were then whipped to create the oleofoams; however, only the oleogels containing MAG could form oleofoams. CW-oleogel could not form any oleofoam. The most stable oleofoams with the highest overrun, stability, and storage modulus were obtained from 3% MAG+pulse protein foam-templated oleogels. The MAG plus protein foam-templated oleogels showed smaller and more packed air bubbles than MAG-only oleofoam, which was ascribed to the protein’s ability to stabilize air bubbles and provide a network in the continuous oil phase to restrict air bubble movement. A novel batter preparation method for oleofoam was developed to increase air bubble incorporation. The X-ray microtomography images of the cakes showed a non-homogeneous distribution of larger air bubbles in the oleofoam cake compared to the shortening cake although their total porosity was not much different. The oleofoam cakes made with the new method yielded similar hardness and chewiness compared to the shortening cakes. By improving rheology and increasing air incorporation in the batter, high-quality cakes can be obtained with MAG-containing oleofoams made from pulse protein foam-templated oleogels.

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Ranjan, Vikesh Kumar, and Arun Patel. "Design and Evaluate A Model of Vehicle Suspension System by Using Fem." SMART MOVES JOURNAL IJOSCIENCE 5, no. 10 (October 16, 2019): 7–20. http://dx.doi.org/10.24113/ijoscience.v5i10.231.

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The suspension system assists the vehicle's braking system in terms of safety, driving pleasure and passenger comfort when driving without road noise, bumps or vibrations. If the roads were perfectly smooth, a vehicle suspension system would not be necessary. As a result, the wheel of the machine undergoes a sudden vertical movement as it moves over the bumps. To improve the stability of the suspension system design multiple spring in vehicle suspension system and the design multiple spring in vehicle suspension system for different materials to enhance the results. Final conclusion of the analysis the Titanium Ti-6Al-4V is the much batter material than other two materials Cast iron and titanium Ti-13V-11Cr-3Al. Because the yield stress of Titanium Ti-6Al-4V is higher the titanium Ti-13V-11Cr-3Al. And the density of the Titanium Ti-6Al-4V was lower than cast iron and titanium Ti-13V-11Cr-3Al.

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Yang, Xiaoyin, Joseph G. Sebranek, Xin Luo, Wangang Zhang, Mengmeng Zhang, Baochen Xu, Yimin Zhang, and Rongrong Liang. "Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings." Foods 10, no. 11 (November 12, 2021): 2783. http://dx.doi.org/10.3390/foods10112783.

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The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages.

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Yang, Huijuan, Fei Tao, Guangtian Cao, Minyi Han, Xinglian Xu, Guanghong Zhou, and Qing Shen. "Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing." Meat Science 176 (June 2021): 108439. http://dx.doi.org/10.1016/j.meatsci.2021.108439.

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Verma, Akhilesh K., Manish Kumar Chatli, Pavan Kumar, and Nitin Mehta. "Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C)." Journal of Food Science and Technology 55, no. 12 (September 10, 2018): 4758–69. http://dx.doi.org/10.1007/s13197-018-3409-2.

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Al-Taie, Shahad Fadhil, Muna T. Al- Musawi, and Zaid S. Rasheed. "Evaluation of Streptocin SH3, a Bacteriocin produced by Streptococcus sanguinis isolated from Human Dental Plaque." AL-Kindy College Medical Journal 18, no. 3 (December 31, 2022): 201–6. http://dx.doi.org/10.47723/kcmj.v18i3.843.

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Background: Bacteriocin is a peptidic toxin has many advantages to bacteria in their ecological niche and has strong antibacterial activity. Objective: The aim of this study was to evaluation of bacteriocin using Streptococcus sanguinis isolated from human dental caries. Subjects and Methods: Thirty five streptococcus isolates were diagnosed and tested for their production of bacteriocin, and then the optimal conditions for production of bacteriocin were determined. After that, the purification of bacteriocin was made partially by ammonium sulfate at 95% saturation levels, followed by and gel filtration chromatography using Sephadex G-50 column. Finally, physical characteristics were also studied and determined the bacteriocin stability. Results: Among all streptococcal isolates, the S. sanguinis SH3 isolate with batter antimicrobial activity was selected, and used in further experiments. The optimum conditions for bacteriocin production were in Todd Hewitt broth (THB) supplemented with 1% glucose at 37°C for 24h under anaerobic conditions and inoculum size of (1.2 ˟ 109CFU/ml) and pH 7, where the inhibition zone diameter reached to 29 mm against Enterococcus faecalis. The purified bacteriocin had high inhibitory activity against S. pneumoniae, S. pyogenes, E. faecalis, E. faecium and Leuconostoc mesenteroides. Streptocin SH3 keeps its effectiveness within the pH range 3-10, and temperature until 80ºC for 20 min. Conclusion: Bacteriocin produced from S. sanguinis has high activity against many pathogens and has high stability over wide ranges of temperature and pH, which makes it a good alternative in the medical and food preservation fields

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Ford, Emily, Melissa Davis, Yuan H. Brad Kim, Tom Katen, and Stacy M. S. Zuelly. "Impact of Antimicrobial Carcass Washes and Processing Techniques on Quality Attributes of Beef Frankfurters." Foods 11, no. 13 (June 26, 2022): 1891. http://dx.doi.org/10.3390/foods11131891.

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The objective of this study was to determine the impact of antimicrobial carcass washes on beef trim in the production of frankfurters. Twenty-four beef carcasses had different antimicrobial wash treatments (TRTs) randomly applied during the harvest procedure: 82 °C water (CON), peroxyacetic acid (PAA), or lactic acid (LA). Frankfurters were produced using carcass trim at two different batter temperature processes (PROC): 4 °C (LTP) and 21 °C (HTP). Frankfurters were analyzed for processing yield (PY), emulsion stability (ES), instrumental external and internal color (CIE L*, a*, b*), purge loss, texture, and sensory analysis. TRT had very little impact on frankfurter characteristics with a difference found in ES water and instrumental hardness (p < 0.05). PROC impacted ES water, ES fat, PY, instrumental springiness, external and internal color, sensory hardness, cohesion, and juiciness (p < 0.05). However, no TRT × PROC interactions were found to be significant (p > 0.05). These data indicate that antimicrobial carcass washes had little impact on frankfurter quality, while the processing technique impacted several frankfurter quality characteristics. This indicates that processors can impact frankfurter composition via processing techniques without concern of antimicrobial washes influencing frankfurter quality.

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Kumar, Yogesh, and Vinay Kumar. "Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability." LWT 127 (June 2020): 109365. http://dx.doi.org/10.1016/j.lwt.2020.109365.

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Dias, Pollyanna Aparecida, Fernanda Barbosa Lupki, Chrystiellen Ayana Aparecida Rodrigues, Mauro Ramalho Silva, Ana Catarina Perez Dias, and Harriman Aley Morais. "Características Físico-Químicas de Patês de Frango Light em Sódio." Ensaios e Ciência C Biológicas Agrárias e da Saúde 24, no. 1 (May 27, 2020): 75–81. http://dx.doi.org/10.17921/1415-6938.2020v24n1p65-74.

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A redução de cloreto (NaCl) e/ou de nitrito de sódio (NaNO2) é uma relevante estratégia a ser implementada pela indústria, considerando os problemas de saúde relacionados ao consumo excessivo de sódio. Substituições parciais desses sais por concentrado proteico de soro de leite (WPC), um subproduto da indústria láctea, é uma alternativa a ser investigada visando manter as propriedades tecnológicas dos produtos. Objetivou-se produzir e avaliar a qualidade físico-química de patê de frango com teores reduzidos destes sais, e adicionados de WPC. Elaboraram-se quatro formulações com concentrações variadas dos ingredientes, distribuídos em um delineamento em blocos casualizados com três repetições e em triplicata: P1 - controle (1,3% de NaCl e 0,5% de NaNO2); P2 (0,25% de NaNO2e 0,25% de WPC), P3 (0,65% de NaCl e 0,65% de WPC) e P4 (0,25% de NaNO2, 0,65% de NaCl e 0,9% de WPC). Procedeu-se a caracterização físico-química da massa crua (composição química, teor de proteínas sal-solúveis, estabilidade da emulsão, pH e cor). Os dados obtidos foram submetidos a análise de variância e teste de média por Tukey (p< 0,05). Todas as formulações atenderam aos requisitos legais quanto aos teores de proteínas, de lipídeos e de umidade. As amostras com maiores quantidades de WPC (P3 e P4) apresentaram maior estabilidade da emulsão em relação ao controle (P1). Concluiu-se que foi possível elaborar patê de frango com teores de cloreto e nitrito de sódio reduzidos, obtendo-se produtos com apelos mais saudáveis. Palavras-chave: Cloreto de Sódio. Nitrito de Sódio. Proteínas Lácteas. Produto Cárneo. Aditivos Alimentares. Abstract Salt (NaCl) and sodium nitrite (NaNO2) are important ingredients in food production, due to technological properties. However, the reduction of these salts is relevant strategy to be implemented by the food industry, being its replacements by whey protein concentrate (WPC), a byproduct of the dairy industry, an alternative to be investigated. In this study, the physicochemical quality of chicken pate with low levels of salts and with addition of WPC was produced and evaluated. Four formulations were prepared with the same ingredients varying only the NaCl and NaNO2 concentrations, namely: P1 - control (1.3% NaCl and 0.5% NaNO2); P2 (0.25% NaNO2 and 0.25% WPC), P3 (0.65% NaCl and 0.65% WPC) and P4 (0.25% NaNO2, 0.65 % NaCl and 0.9% WPC). The physicochemical characterization of the raw batter (chemical composition, in salt-soluble proteins, emulsion stability, pH and color) of the chicken patês were performed. The analysis of variance, in a randomized complete block design, was performed for investigating the significant effects among the treatments (p < 0.05), with Tukey test. Regarding the raw batter, the pâté had the legal requirements for the content of proteins, lipids and moisture. Furthermore, the WPC incorporation increased emulsion stability in some samples (P3 and P4) compared to the control. It was concluded that it was possible to prepare chicken patê with low chloride and sodium nitrite levels, thus obtaining healthier products Keywords: Chloride Sodium. Sodium Nitrite. Milk Proteins. Meat Product. Food Additive.

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McNamara, Dean J., Tim J. Gabbett, Paul Chapman, Geraldine Naughton, and Patrick Farhart. "Variability of PlayerLoad, Bowling Velocity, and Performance Execution in Fast Bowlers Across Repeated Bowling Spells." International Journal of Sports Physiology and Performance 10, no. 8 (November 2015): 1009–14. http://dx.doi.org/10.1123/ijspp.2014-0497.

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Purpose:The use of wearable microtechnology to monitor the external load of fast bowling is challenged by the inherent variability of bowling techniques between bowlers. This study assessed the between-bowlers variability in PlayerLoad, bowling velocity, and performance execution across repeated bowling spells.Methods:Seven national-level fast bowlers completed two 6-over bowling spells at a batter during a competitive training session. Key dependent variables were PlayerLoad calculated with a MinimaxX microtechnology unit, ball velocity, and bowling execution based on a predetermined bowling strategy for each ball bowled. The between-bowlers coefficient of variation (CV), repeated-measures ANOVA, and smallest worthwhile change were calculated over the 2 repeated 6-over bowling spells and explored across 12-over, 6-over, and 3-over bowling segments.Results:From the sum of 6 consecutive balls, the between-bowlers CV for relative peak PlayerLoad was 1.2% over the 12-over bowling spell (P = .15). During this 12-over period, bowling-execution (P = .43) scores and ball-velocity (P = .31) CVs were calculated as 46.0% and 0.4%, respectively.Conclusions:PlayerLoad was found to be stable across the repeated bowling spells in the fast-bowling cohort. Measures of variability and change across the repeated bowling spells were consistent with the performance measure of ball velocity. The stability of PlayerLoad improved when assessed relative to the individual’s peak PlayerLoad. Only bowling-execution measures were found to have high variability across the repeated bowling spells. PlayerLoad provides a stable measure of external workload between fast bowlers.

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Igwe, EC, YB Oyebode, and MA Dandago. "Effect of fermentation time and leavening agent on the quality of laboratory produced and market samples of masa (a local cereal based puff batter)." African Journal of Food, Agriculture, Nutrition and Development 13, no. 60 (December 23, 2013): 8415–27. http://dx.doi.org/10.18697/ajfand.60.12870.

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Evaluation of production techniques, quality of market samples and effects of fermentation times (6 and 8hrs), leavening agents (yeasts and baking powder) and shelf life (fresh and 24h) on the quality of masa were carried out through interviews, processing operations, laboratory analyses and sensory studies. Statistical analyses were carried out using the SPSS Statistical Package. Variations in processing techniques among masa producers were method of preparing the rice, soaking time for the rice (4 – 6h), the time paste was allowed to stay before baker’s yeast was added (3 – 4h), frying time (4 -5 minutes) and ratios of cooked rice to soaked rice (1: 2 and 1: 4). Uniform practices among masa producers were washing, wet-milling, fermentation time (overnight), addition of yeast, salts and sugars and dilution of fairly thick batter with trona (baking powder) before frying. Functional properties of rice were foam capacity (23.7%), foam stability (88.5%), water absorption capacity (0.02%), gelation capacity (20%), gelatinization temperature (82 o C) and gelation time (20 minutes) Significant differences were observed between the masa samples for ash, moisture, protein, lipid and total bacterial counts (p ≤ 0.05). Their ranges for both laboratory-processed and market samples, respectively were; moisture (10.2 – 11.7% and 12.0 – 13.7%); protein (7.1 – 7.6% and 7.6 – 8.2%); lipid (1.9 – 2.4% and 2.4 – 2.6%); ash (0.4 – 0.7% and 0.6 – 0.8%) and total bacterial counts (1.2 x 10 1 – 1.6 x10 1 cfu/g). For the first day of their production, significant differences (p ≤ 0.05) were observed for all the sensory factors for both laboratory-processed and market samples of masa . Based on sensory scores, all the laboratory-produced masa samples were organoleptically acceptable without much significant difference (p ≥ 0.05) except for masa fermented for 8h without leavening agent. The mean sensory scores of all fresh market samples of masa were less than 4.0 on a 7-point Hedonic scale. Significant differences were observed between the market and laboratory processed samples of masa after the first day of production for all the sensory factors (P ≤ 0.05) and 50% of market and laboratory produced masa samples were not sensorially acceptable. Unlike freshly produced (for both market and laboratory) masa samples , it was found out that after the first day (24h) of production, the trend was not the same. This is because unlike market samples of masa , laboratory prepared masa samples without leavening agents, were as unacceptable as masa samples with leavening agents.

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Chung, Sheng-Heng, and Cun-Sheng Cheng. "(Digital Presentation) A Design of Nickel/Sulfur Energy-Storage Materials for Electrochemical Lithium-Sulfur Cells." ECS Meeting Abstracts MA2022-02, no. 4 (October 9, 2022): 542. http://dx.doi.org/10.1149/ma2022-024542mtgabs.

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Introduction As one of the next-generation rechargeable battery technologies beyond the lithium-ion chemistry, the lithium-sulfur chemistry enables the low-cost sulfur cathode to generate a high theoretical capacity of 1,675 mAh g-1 (10 times higher capacity than those of lithium-ion battery cathode). It further exhibits a high theoretical energy density of 2,600 Wh kg-1 in lithium-sulfur batteries (2–3 times higher energy density than lithium-ion batteries). However, as reported in recent publications, the development is far from adequate with respect to the high-loading sulfur cathode with high active-material content in building advanced lithium-sulfur batteries with a high energy density. The material challenges result from the use of an insulating sulfur as the active material, which would generate lithium polysulfides that can easily diffuse out from the cathode. The high cathode resistance and fast loss of the active material lead to the poor electrochemical utilization and efficiency of lithium-sulfur battery cathodes. These negative impacts subsequent derive the additional electrochemical challenges. A high amount of conductive and porous substrates is added in the cathode to replace the active material, which results in the limited amount of sulfur in the cathode and further blocks the improvement of designing high-energy-density sulfur cathodes. To address the above-mentioned issues, the research progresses of high-performance sulfur cathodes aim to design functional host for sulfur cathodes with the use of carbon for high conductivity, polymers for high ionic transfer, porous materials for physical polysulfide retention, polar materials for chemical polysulfide adsorption, catalysts for high reaction kinetics, etc. However, metallic materials that naturally have high conductivity, strong polysulfide adsorption capability, and catalytic conversion ability, are rarely reported. This is because metals have the highest density as compared to the aforementioned host materials, which commonly causes an insufficient amount of active material in the cathode and therefore inhibits the design of metal-sulfur nanocomposite in sulfur cathodes. To explore the metal/sulfur nanocomposite as a new research trend in sulfur cathodes, we propose a design for a nickel/sulfur nanocomposite as a novel energy-storage material by the electroless nickel plating method, and discuss its applications in lithium–sulfur battery cathodes. The nickel/sulfur energy-storage material possesses metallic nickel on the surface of the insulating sulfur particles as a result of the reduction of nickel ions during autocatalytic plating. By controlling the synthesis and fabrications conditions, the nickel/sulfur energy-storage material attains adjustable high sulfur contents of 60–95 wt% and adjustable high sulfur loadings of 2–10 mg cm−2 in the resulting cathode. The high-loading cathode with the nickel/sulfur energy-storage material demonstrates high electrochemical utilization and stability, which attains a high areal capacity of 8.2 mA∙h cm−2, an energy density of 17.3 mW∙h cm−2, and a stable cyclability for 100 cycles. Results and Discussion Here, in our presentation, we discuss our novel method for the fabrication of nickel/sulfur energy-storage material as an advanced composite cathode material for exploring battery electrochemistry and battery engineering. We adopt a modified electroless-plating method to synthesize nickel/sulfur energy-storage materials characterized by adjustable high sulfur contents and promising cathode performance. The plated nickel coating provides the nickel/sulfur energy-storage materials with metallic conductivity and polysulfide adsorption ability, which addresses the two major issues of sulfur cathodes.[1,2] Therefore, the nickel/sulfur energy-storage material attains high sulfur contents in the cathode and exhibits a high charge-storage capacity of 1,362 mA∙h g−1 and an excellent cyclability for 100 cycles. Moreover, the nickel/sulfur energy-storage material enables high-loading sulfur cathodes with a sulfur loading of 10 mg cm−2, a high areal capacity of 8.2 mA∙h cm−2, and an energy density of 17.3 mW∙h cm−2. Conclusion In summary, the summary of our nickel/sulfur energy-storage materials presented in this presentation would demonstrate a light-weight metallic nickel coating technique for fast charge transfer and strong polysulfide retention in the sulfur nanocomposites composite sulfur cathode. Moreover, our systematic analysis of the nickel/sulfur energy-storage materials exhibits their achievements in attaining both high electrochemical designs of high sulfur content and loading as well as possessing high energy density and electrochemical stability. References C.-S. Cheng, S.-H. Chung, Chem. Eng. J. 2022, 429, 132257. C.-S. Cheng, S.-H. Chung, Batter. Supercaps 2022, 5, e202100323.

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Wang, Hong Wei, Hai Qing Xiao, Shuang Deng, and Chao Wang. "Establishment of Thermal Stability Estimation Model of the Power Battery." Advanced Materials Research 512-515 (May 2012): 1089–94. http://dx.doi.org/10.4028/www.scientific.net/amr.512-515.1089.

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It is very important to monitor and estimate thermal stability of the power battery because that the thermal runaway will happen at some high temperature. Therefore, this study was focused on thermal stability estimation of the power battery thermal stability. The thermal stability estimation model consists of collect module, judge module, cusp catastrophe estimation module and control module. The important module is cusp catastrophe estimation module which was established based on cusp catastrophe theory. The experimental results show that thermal stability estimation model of the power battery works well. Therefore, thermal stability estimation model of the power battery is helpful to monitor and estimate the safety and reliability of power battery on line.

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Nugroho, Vendi Ardianto, Awang Noor Indra Wardana, and Dwi Joko Suroso. "Analysis of Battery Management Algorithms on DC Microgrids." ELKHA 13, no. 1 (April 20, 2021): 9. http://dx.doi.org/10.26418/elkha.v13i1.42728.

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Management of battery at direct current (DC) microgrids is the essential factor to maintain the balance of power and the bus voltage's stability in the grids. To ensure the quality of battery management is necessary to simulate the operation of the battery management system. This paper presents the simulations in various battery management algorithms. The simulations were designed to determine the effect of these variations on the balance of the power balance, bus voltage stability, and battery consumption level. The configurations of one, two, and three battery groups could maintain a balance of power balance. The three arrangements could ensure the bus voltage stability at a value of 24 Volts. The variations in the battery group configurations cause different battery consumption levels. The three-battery group configuration has a lower power consumption rate of 0.1% than other battery group configurations. Variations in the battery management algorithms affect power balance, bus voltage stability, and battery electricity consumption. The result showed the best power balance achieved by an algorithm without counting a value-based state of charge (SoC). The algorithm also committed that the difference between the supply and demand equal to 0 Watts. For the voltage stability, the algorithms that were counting a value-based SoC can maintain bus voltage stability at a value of 24 Volts. Nevertheless, other algorithms that rely on less than one SoC value-based and have the lowest mean value of SoC reduction are equal to 0.19%.

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Lim, Jungwoo, Rory Powell, and Laurence J. Hardwick. "Gas Evolution from Sulfide-Based All-Solid-State Batteries." ECS Meeting Abstracts MA2022-01, no. 2 (July 7, 2022): 231. http://dx.doi.org/10.1149/ma2022-012231mtgabs.

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The demand for high-performance batteries for electrical vehicles (EV) and large-scale energy storage systems have accelerated the development of all-solid-state batteries. Switching from organic liquid electrolyte to solid electrolyte (SE) ensures, not only the high energy density (Wh/L), but also an intrinsic improvement to safety from the removal of flammable solvent in the liquid electrolyte. However, for the development of all-solid-state batteries, still many problems exist toward commercialisation. One challenge is their chemical/electrochemical stability. In case of Li6PS5Cl argyrodite, their electrochemical decomposition was proposed as following reaction. [1] Li6PS5Cl → Li4PS5Cl + 2Li+ + 2e → Li3PS4 + Sx + LiCl → P2Sx + Sx + LiCl + 3Li+ + 3e (1) However, this proposed reaction is bulk electrochemical decomposition of argyrodite. To understand the decomposition in actual cell, layered oxide cathode/argyrodite composite were analysed by in situ Raman microscopy, X-ray photoelectron spectroscopy and Time-of-flight secondary ion mass spectrometry. [2, 3] This research reports actual solid decomposition product formed by active material and solid electrolyte such as POx or (S2)2- compound. Not only for solid decomposition product, but also gaseous decomposition product can be generated from the interface between cathode materials and SE. Previously, much work has demonstrated that O2 and CO2 gases are released from the positive electrode material within the lithium-ion cell. [4] These exothermic surface reactions are important not only for cell swelling in the long-term usage, but also for cell combustion. However, the gas releasing behaviour of positive electrode mixture in all-solid-state batteries are still not well recognised. In this research, we focused on the gas releasing behaviour of all-solid-state batteries. LiNi0.6Mn0.2Co0.2O2 was selected for cathode materials in this research. For the solid electrolyte itself and LiNi0.6Mn0.2Co0.2O2/SE mixture were analysed by Differential Electrochemical Mass Spectroscopy (DEMS). Furthermore, to understand the importance of surface chemistry, air stored LiNi0.6Mn0.2Co0.2O2 and Al2O3 coated LiNi0.6Mn0.2Co0.2O2were prepared. Since air contamination (H2O and CO2) is detrimental for Ni-rich cathode and battery [5], we propose role of surface chemistry in all-solid-state batteries by comparing different LiNi0.6Mn0.2Co0.2O2 composites. As shown in Figure 1, CO2 and O2 gas evolution is observed within an all-solid-state cell as it is charged up to 5 V, with evolution beginning at ca. 4 V highlighting the requirement of stabilising interfaces even when a solid-state electrolyte is used. Figure 1. Comparison of O2 and CO2 gas evolution from (a) Li6PS5Cl and (b) LiNi0.6Mn0.2Co0.2O2/ Li6PS5Cl composite when charged to 5 V vs. Li/Li+. [1] L. Zhou, N. Minafara, W. G. Zeier, L. F. Nazar, Innovative Approaches to Li-Argyrodite Solid Electrolytes for All-Solid-State Lithium Batteries, Acc. Chem. Res., 54, (2021) 2717–2728 [2] Y. Zhou, C. Doerrer, J. Kasemchainan, P. G. Bruce, M. Pasta, L. J. Hardwick, Observation of Interfacial Degradation of Li6PS5Cl against Lithium Metal and LiCoO2 via In Situ Electrochemical Raman Microscopy, Batter. & Supercaps, 3, (2020) 647 –652 [3] F. Walther, R. Koerver, T. Fuchs, S. Ohno, J. Sann, M. Rohnke, W. G. Zeier, J. Janek, Visualization of the Interfacial Decomposition of Composite Cathodes in Argyrodite-Based All-Solid-State Batteries Using Time-of-Flight Secondary-Ion Mass Spectrometry, Chem. Mater, 31, (2019), 3745-3755 [4]S. Shariﬁ-Asl, J. Lu, K. Amine, R. Shahbazian-Yassar, Oxygen Release Degradation in Li-Ion Battery Cathode Materials: Mechanisms and Mitigating Approaches, Adv. Energy Mater., 9, (2019) 1900551 [5] H. Kim, A. Choi, S. W. Doo, J. Lim, Y. Kim, K. T. Lee, Role of Na+ in the cation disorder of [Li1-xNax] NiO2 as a cathode for lithium-ion batteries, J. Electrochem. Soc., 165, (2018), A201 Figure 1

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Hoobin, P. M., K. J. Cathro, and J. O. Niere. "Stability of zinc/bromine battery electrolytes." Journal of Applied Electrochemistry 19, no. 6 (November 1989): 943–45. http://dx.doi.org/10.1007/bf01007946.

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Ravdel, Boris, K. M. Abraham, Robert Gitzendanner, Joseph DiCarlo, Brett Lucht, and Chris Campion. "Thermal stability of lithium-ion battery electrolytes." Journal of Power Sources 119-121 (June 2003): 805–10. http://dx.doi.org/10.1016/s0378-7753(03)00257-x.

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Zhang, Shu Di, and Yu Chun Zhai. "Study on the Stability of all Vanadium Redox Flow Battery Electrolyte." Applied Mechanics and Materials 281 (January 2013): 461–64. http://dx.doi.org/10.4028/www.scientific.net/amm.281.461.

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In order to study on several additives to Vanadium battery electrolyte stability, different additives were added in the electrolyte of vanadium battery electrolyte at different temperatures, precipitation time were observed, cyclic voltammetry curves were tested and ultraviolet quantitative analysis to precipitated supernatant , The results show that after adding the different additives, at 40 °C temperature, 1.8 mol / L concentration can stably exist in the electrolyte of the vanadium battery. The added amount of sodium oxalate, ammonium oxalate is equivalent 3% of the amount V4+ solution, the vanadium battery electrolyte stability can be improved without affecting its reversible reaction, it is a preferred stabilizer.

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Li, Pei Ying, Yu Tian Pan, and Yan Qiang Ma. "Remote Monitoring Technologies of Performances of Battery Charger in Digitalized Transformer Substation." Advanced Materials Research 662 (February 2013): 731–35. http://dx.doi.org/10.4028/www.scientific.net/amr.662.731.

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In the DC power system of the unwatched transformer substation, the battery charger is one of the key devices. The stability of its performances directly affect the stability of DC power system. In the paper, using the computer technologies and the real-time Ethernet technology to communicate with the battery charger monitor to achieve remote monitoring technology of the performances of the battery charger. It can not only remote monitor the operations and fault states of the battery charger on line, but also remote sensing the ripple factor and the stabilized voltage precision when the battery charger is under the states of the floating charge and the constant voltage equalizing charge, at the same time remote sensing the stabilized current precisions when the battery charger is under the stage of constant current equalizing charge, and the characteristics of equalizing current when the battery charger is in operation. So the remote monitoring technology of the performances of the battery charger is very important in the transformer substation.

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Feng, Jin Lai. "Study on the Discharge Performance that the High Barium Ferrite as the Electrochemical Properties of Super-Iron Battery Cathode Active Material." Applied Mechanics and Materials 329 (June 2013): 66–70. http://dx.doi.org/10.4028/www.scientific.net/amm.329.66.

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The super-iron battery has a green, voltage stability and high-energy characteristics, but the stability is one of the key issues restricting its development. We select high barium ferrite as the active material of the cathode material, research on the stability of sodium silicate (Na 2 SiO 3 · 9H 2 O) and potassium permanganate (KMnO 4) as synthetic additives, the battery and its discharge properties. The study showed that the adding 0.2g sodium silicate barium salt of battery has a high discharge voltage and discharge energy, which is greater than the output current, made for 86.89% of the total power of the electric power made by the discharge voltage of 1.4 volts. While adding 0.4 g of sodium silicate barium salt of the battery having a relatively flat discharge platform and a high discharge capacity, which is larger than the discharge voltage of 1.2 volts, the output capacitor accounts for the total output capacity of 93.3%; adding potassium permanganate, barium salt battery compared with no additives barium salt battery discharge voltage of 1.4 volts, 91% of the total capacity of the discharge capacity, discharge energy to the total energy of 93.4%. The modified alkaline high barium ferrite batteries (Zn / BaFeO 4) suitable for high current discharge voltage and stable work occasions.

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Rónai, László, and Tamás Szabó. "Stability Analysis of an Assembly Process Using Simulation." Acta Technica Jaurinensis 13, no. 1 (February 14, 2020): 14–24. http://dx.doi.org/10.14513/actatechjaur.v13.n1.531.

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This paper deals with an assembly process of batteries with cell holder. The operation involves snap-fitting phenomenon, which is a mechanical stability problem. The structure of the cell holder is modelled with 2D flexible beam elements assuming large displacements. The stability of the equilibrium is investigated taking into consideration non-frictional and Coulomb frictional contacts. The goal of the analysis to determine the boundary point of the feed-motion from which the battery snaps-in to the final assembled position autonomously. The effect of the velocity of the battery feed-motion is also considered with energy approach.

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Huang, Haobo, Rachael Howland, Ertan Agar, Mahnaz Nourani, James A. Golen, and Patrick J. Cappillino. "Bioinspired, high-stability, nonaqueous redox flow battery electrolytes." Journal of Materials Chemistry A 5, no. 23 (2017): 11586–91. http://dx.doi.org/10.1039/c7ta00365j.

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Sieuw, Louis, Alia Jouhara, Éric Quarez, Chloé Auger, Jean-François Gohy, Philippe Poizot, and Alexandru Vlad. "A H-bond stabilized quinone electrode material for Li–organic batteries: the strength of weak bonds." Chemical Science 10, no. 2 (2019): 418–26. http://dx.doi.org/10.1039/c8sc02995d.

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A hydrogen-bond stabilized organic battery framework illustrated for 2,5-diamino-1,4-benzoquinone (DABQ), an electrically neutral and low mass organic chemical, yet with unusual thermal stability and low solubility in battery electrolytes.

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Peng, Yueying, Rajashekar Badam, Tejkiran Pindi Jayakumar, Wannaruedee Wannapakdee, Chuchawin Changtong, and Noriyoshi Matsumi. "Drastic Effect of Salt Concentration in Ionic Liquid on Performance of Lithium Sulfur Battery." Journal of The Electrochemical Society 169, no. 5 (May 1, 2022): 050515. http://dx.doi.org/10.1149/1945-7111/ac6bc6.

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Lithium sulfur (Li–S) battery is an appealing energy storage system due to its high theoretical specific capacity and specific energy. However, two main challenges, lithium polysulfides (LPS) dissolution from the sulfur cathode and the unstable Li anode, impede the practical application of Li–S battery. Developing advanced electrolyte is an effective strategy to tune the stability of both sulfur cathode and Li anode. Here, a concentrated imidazolium-based ionic liquids (IL) electrolyte was explored for Li–S battery with the synergistic advantages of both IL and high concentrated electrolyte. A systematic study was conducted to reveal the effect of salt concentration on the properties of the IL electrolyte and the electrochemical performances of Li–S battery. It is found that an effective suppression of LPS dissolution and improved stability of Li anode can be obtained with increase of salt concentration. As a result, a good cycling stability of the Li–S battery is achieved in the concentrated IL electrolyte, with high capacity retention of 92% after 100 cycles at current density of 0.1 C. The concentrated electrolyte based on IL solvent exhibits good compatibility with both cathode and anode, offering a new opportunity for designing electrolyte to achieve stable electrochemical system.

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Arrar, Sara, and Li Xioaning. "Energy Management in Hybrid Microgrid using Artificial Neural Network, PID, and Fuzzy Logic Controllers." European Journal of Electrical Engineering and Computer Science 6, no. 2 (April 11, 2022): 38–47. http://dx.doi.org/10.24018/ejece.2022.6.2.414.

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Microgrids are described as linking many power sources (renewable energy and traditional sources) to meet the load consumption in real-time. Because renewable energy sources are intermittent, battery storage systems are required, typically used as a backup system. Indeed, an energy management strategy (EMS) is required to govern power flows across the entire Microgrid. In recent research, various methods have been proposed for controlling the micro-grids, especially voltage and frequency control. This study introduces a microgrid system, an overview of local control in Microgrid, and an efficient EMS for effective microgrid operations using three smart controllers for optimal microgrid stability. We design the Microgrid, which is made up of renewable solar generators and wind sources, Li-ion battery storage system, backup electrical grids, and AC/DC loads, taking into account all of the functional needs of a microgrid EMS and microgrid stability. In addition, the battery energy storage is managed through the performance control of battery charging and discharging using an efficiency controller. The proposed system control is based on the optimum supply of loads through the available renewable sources and the battery State of Charge (SOC). The simulation results using Matlab Simulink show the performance of the three techniques (PID, ANN, and FL) proposed for microgrid stability.

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Gao, Yanfei, Hai Lin, Fengyan Yi, Xuesheng Zhou, Long Qi, and Yalun Li. "A Car-Following Model with the Acceleration Generalized Force Coupled with External Resistance and the Temporal-Spatial Distribution of Battery Decline." Batteries 8, no. 12 (November 26, 2022): 257. http://dx.doi.org/10.3390/batteries8120257.

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A novel energy storage mode based on the vehicle-to-grid (V2G) and vehicle-to-vehicle (V2V) concept will be greatly researched and applied as a new green solution to energy and environmental problems. However, the existing research on battery capacity decline in V2G applications has mainly focused on modeling the battery capacity to investigate its decline during vehicle charging and discharging, in order to reduce the battery capacity decline and evaluate its economics. A car-following model with the acceleration generalized force coupled with external resistance is proposed in the paper. A linear stability analysis was used to analyze the stability of the model. The stability of the traffic flow was improved when the value of the resistance coefficient increases. Then, the currents of different vehicles were also calculated according to the velocities. Moreover, the effect of different physical characteristics of driving on the decline of distributed energy storage batteries in the Internet of Vehicles (IoV) was investigated. The results suggest that in different road types and road slopes, vehicles which are at the end of the platoon position have less battery capacity degradation and better battery condition. It provides a reference for subsequent research related to V2G energy storage in the context of vehicle networking.

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Zhang, Xukun, Fancheng Meng, Linquan Sun, Zhaowu Zhu, Desheng Chen, and Lina Wang. "Influence of Several Phosphate-Containing Additives on the Stability and Electrochemical Behavior of Positive Electrolytes for Vanadium Redox Flow Battery." Energies 15, no. 21 (October 22, 2022): 7829. http://dx.doi.org/10.3390/en15217829.

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The poor operational stability of electrolytes is a persistent impediment in building redox flow battery technology; choosing suitable stability additives is usually the research direction to solve this problem. The effects of five phosphate containing additives (including 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), hexamethylene diamine tetramethylene phosphonic acid (HDTMPA), amino trimethylene phosphonic acid (ATMPA), sodium ethylenediamine tetramethylene phosphonate (EDTMPS), and diethyl triamine pentamethylene phosphonic acid (DTPMP)) on the thermal stability and electrochemical performance of the positive electrolyte of vanadium redox flow battery were investigated. With 0.5 wt% addition, most of the selected additives were able to improve the thermal stability of the electrolyte. HEDP and HDTMPA extended the stability time of the pentavalent vanadium electrolyte at 50 °C from 5 days (blank sample) to 30 days and 15 days, respectively. The electrochemical performance of the electrolyte was further investigated by cyclic voltammetry, steady state polarization, and electrochemical impedance spectroscopy tests. It was found that most of the additives enhanced the electrochemical activity of the positive electrolyte, and the diffusion coefficients, exchange current densities, and reaction rate constants of V(IV) species became larger with the addition of these additives. It is verified that the thermal stability and electrochemical stability of the electrolyte are significantly improved by the combination of ATMPA + HEDP or ATMPA + HDTMPA. This study provides a new approach to improve the stability of the positive electrolyte for vanadium redox flow battery.

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Kim, Tae-Kue, and Sung-Chun Moon. "Novel Practical Life Cycle Prediction Method by Entropy Estimation of Li-Ion Battery." Electronics 10, no. 4 (February 19, 2021): 487. http://dx.doi.org/10.3390/electronics10040487.

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The growth of the lithium-ion battery market is accelerating. Although they are widely used in various fields, ranging from mobile devices to large-capacity energy storage devices, stability has always been a problem, which is a critical disadvantage of lithium-ion batteries. If the battery is unstable, which usually occurs at the end of its life, problems such as overheating and overcurrent during charge-discharge increase. In this paper, we propose a method to accurately predict battery life in order to secure battery stability. Unlike the existing methods, we propose a method of assessing the life of a battery by estimating the irreversible energy from the basic law of entropy using voltage, current, and time in a realistic dimension. The life estimation accuracy using the proposed method was at least 91.6%, and the accuracy was higher than 94% when considering the actual used range. The experimental results proved that the proposed method is a practical and effective method for estimating the life of lithium-ion batteries.

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Ye, M., Z.-F. Bai, and B.-G. Cao. "Energy recovery for battery electric vehicles." Proceedings of the Institution of Mechanical Engineers, Part D: Journal of Automobile Engineering 222, no. 10 (October 1, 2008): 1827–39. http://dx.doi.org/10.1243/09544070jauto691.

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An efficient energy recovery system for battery electric vehicles (BEVs) is developed and tested. The principle and characteristics are analysed in detail. Then the mathematical model is derived step by step. Combining the merits and the defects of H2 optimal control and H∞ robust control, the robust hybrid controller is designed to guarantee both the system performance and the robust stability. The comparative simulated and experimental results showed that the dynamic performance and robust stability of the proposed scheme were superior to those of the proportional-integral method; the vehicle recycled more kinetic energy during braking and the driving range was increased.

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Shahjalal, Mohammad, Tamanna Shams, Sadat Bin Hossain, Probir Kumar Roy, Arafat Alam Jion, Mominul Ahsan, Jahedul Islam Chowdhury, Md Rishad Ahmed, Syed Bahauddin Alam, and Julfikar Haider. "A Numerical Thermal Analysis of a Battery Pack in an Electric Motorbike Application." Designs 6, no. 4 (June 22, 2022): 60. http://dx.doi.org/10.3390/designs6040060.

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Today, electric driven motorbikes (e-motorbikes) are facing multiple safety, functionality and operating challenges, particularly in hot climatic conditions. One of them is the increasing demand for efficient battery cooling to avoid the potential thermal stability concerns due to extreme temperatures and the conventional plastic enclosure of the battery pack. A reliable and efficient thermal design can be formulated by accommodating the battery within an appropriate battery housing supported by a cooling configuration. The proposed design includes a battery pack housing made of high conductive materials, such as copper (Cu) and aluminum (Al), with an adequate liquid cooling system. This study first proposes a potted cooling structure for the e-motorbike battery and numerical studies are carried out for a 72 V, 42 Ah battery pack for different ambient temperatures, casing materials, discharge rates, coolant types, and coolant temperatures. Results reveal that up to 53 °C is achievable with only the Cu battery housing material. Further temperature reduction is possible with the help of a liquid cooling system, and in this case, with the use of coolant temperature of 20 °C, the battery temperature can be maintained within 28 °C. The analysis also suggests that the proposed cooling system can keep a safe battery temperature up to a 5C rate. The design was also validated for different accelerated driving scenarios. The proposed conceptual design could be exploited in future e-motorbike battery cooling for optimum thermal stability.

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Journal articles on the topic 'Batter Stability'

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