Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 2

Publications

2 Interfacing Photovoltaic Systems to the Utility Grid: A Comparative Simulation Study to Mitigate the Impact of Unbalanced Voltage Dips

Authors: Badr M. Alshammari, A. Rabeh, A. K. Mohamed

Abstract:

This paper presents the modeling and the control of a grid-connected photovoltaic system (PVS). Firstly, the MPPT control of the PVS and its associated DC/DC converter has been analyzed in order to extract the maximum of available power. Secondly, the control system of the grid side converter (GSC) which is a three-phase voltage source inverter (VSI) has been presented. A special attention has been paid to the control algorithms of the GSC converter during grid voltages imbalances. Especially, three different control objectives are to achieve; the mitigation of the grid imbalance adverse effects, at the point of common coupling (PCC), on the injected currents, the elimination of double frequency oscillations in active power flow, and the elimination of double frequency oscillations in reactive power flow. Simulation results of two control strategies have been performed via MATLAB software in order to demonstrate the particularities of each control strategy according to power quality standards.

Keywords: Renewable energies, photovoltaic systems, DC link, voltage source inverter, space vector SVPWM, unbalanced voltage dips, symmetrical components.

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1 Levels of Some Antinutritional Factors in Tempeh Produced From Some Legumes and Jojobas Seeds

Authors: Ferial M. Abu-Salem, Rasha K. Mohamed, Ahmed Y. Gibriel, Nagwa M. H. Rasmy

Abstract:

Three legumes i.e. soybean, kidney bean and mung bean, and jojoba seed as an oil seed were processed into tempeh, a fermented food. Changes in phytic acid, total phenols and trypsin inhibitor were monitored during the pretreatments (soaking, soaking– dehulling, washing and cooking) and fermentation with Rhizopus oligosporus. Soaking was found to reduce total phenol and trypsin inhibitor levels in soybean, kidney bean and mung bean. However, phytic acid was reduced by soaking in kidney bean and mung bean. Cooking was the most effective in reducing the activity of trypsin inhibitor. During fermentation, a slight increase in the level of trypsin inhibitor was noticed in soybean. Phytic acid and total phenols were decreased during fermentation in soybean, kidney bean but mung bean faild to form tempeh because the antifungal activity of herein a protein in mung bean, which exerts both chitinase activity and antifungal activity against a variety of fungal species. On the other hand, solid- state fermentation of jojoba seeds was not effective in reducing their content from cyanogenic glycosides (simmondsin).

Keywords: Antinutritional factors, cyanogenic glycosides (Simmondsin), tempeh.

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