M. Shakeri

Publications

1 Shape Optimization of Permanent Magnet Motors Using the Reduced Basis Technique

Authors: A. Jabbari, M. Shakeri, A. Nabavi

Abstract:

In this paper, a tooth shape optimization method for cogging torque reduction in Permanent Magnet (PM) motors is developed by using the Reduced Basis Technique (RBT) coupled by Finite Element Analysis (FEA) and Design of Experiments (DOE) methods. The primary objective of the method is to reduce the enormous number of design variables required to define the tooth shape. RBT is a weighted combination of several basis shapes. The aim of the method is to find the best combination using the weights for each tooth shape as the design variables. A multi-level design process is developed to find suitable basis shapes or trial shapes at each level that can be used in the reduced basis technique. Each level is treated as a separated optimization problem until the required objective – minimum cogging torque – is achieved. The process is started with geometrically simple basis shapes that are defined by their shape co-ordinates. The experimental design of Taguchi method is used to build the approximation model and to perform optimization. This method is demonstrated on the tooth shape optimization of a 8-poles/12-slots PM motor.

Keywords: FEA, DOE, cogging torque, PM motor, tooth shape optimization, RBT

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2228

Abstracts

1 Papaya Leaf in Broiler Chicken Feed Reducing Lipid Peroxidation of Meat

Authors: M. Ebrahimi, E. Maroufyan, M. Shakeri, E. Oskoueian, A. F Soleimani, Y. M. Goh

Abstract:

Lipid peroxidation is a main reason of low quality in meat and meat products. The free radical chain reaction is the major process of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the main starter of the chain reaction. Papaya leaf contains several secondary metabolites which can be used as a potential antioxidant in broiler feed. Hence, this research was carried out to evaluate the potential of papaya leaf to prevent lipid peroxidation and enhance the antioxidant activity of breast meat of broiler chicken. The results showed that supplementation of papaya leaf at 5%, significantly (p < 0.05) reduced the lipid peroxidation compared to control group. The supplementation of papaya leaf prevented from lipid peroxidation and enhanced the antioxidant activity of the broiler breast meat significantly (p < 0.05) after different storage periods. Papaya leaf reduced the lipid oxidation of meat during storage with strong free radical-scavenging ability. In conclusion, supplementation of papaya leaf in broiler diet to have high quality meat is recommended.

Keywords: Lipid Peroxidation, antioxidant activity, papaya leaf, breast meat

Procedia PDF Downloads 402