Search results for: A. Panya

Authors: C. Panya-Isara, T. Kulworawanichpong, P. Pao-La-Or

Abstract:

Piezoelectric transformers are electronic devices made from piezoelectric materials. The piezoelectric transformers as the name implied are used for changing voltage signals from one level to another. Electrical energy carried with signals is transferred by means of mechanical vibration. Characterizing in both electrical and mechanical properties leads to extensively use and efficiency enhancement of piezoelectric transformers in various applications. In this paper, study and analysis of electrical and mechanical properties of multi-layer piezoelectric transformers in forms of potential and displacement distribution throughout the volume, respectively. This paper proposes a set of quasi-static mathematical model of electromechanical coupling for piezoelectric transformer by using a set of partial differential equations. Computer-based simulation utilizing the three-dimensional finite element method (3-D FEM) is exploited as a tool for visualizing potentials and displacements distribution within the multi-layer piezoelectric transformer. This simulation was conducted by varying a number of layers. In this paper 3, 5 and 7 of the circular ring type were used. The computer simulation based on the use of the FEM has been developed in MATLAB programming environment.

Keywords: Multi-layer Piezoelectric Transformer, 3-D Finite Element Method (3-D FEM), Electro-mechanical Coupling, Mechanical Vibration

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Authors: R. Charoen, S. Tipkanon, W. Savedboworn, N. Phonsatta, A. Panya

Abstract:

Rice bran protein hydrolysates (RBPH) were prepared from defatted rice bran of two different Thai rice cultivars (Plai-Ngahm-Prachinburi; PNP and Khao Dok Mali 105; KDM105) using an enzymatic method. This research aimed to optimize enzyme-assisted protein extraction. In addition, the functional properties of RBPH and their stabilities to environmental stresses including pH (3 to 8), ionic strength (0 mM to 500 mM) and the thermal treatment (30 °C to 90 °C) were investigated. Results showed that enzymatic process for protein extraction of defatted rice bran was as follows: enzyme concentration 0.075 g/ 5 g of protein, extraction temperature 50 °C and extraction time 4 h. The obtained protein hydrolysate powders had a degree of hydrolysis (%) of 21.05% in PNP and 19.92% in KDM105. The solubility of protein hydrolysates at pH 4-6 was ranged from 27.28-38.57% and 27.60-43.00% in PNP and KDM105, respectively. In general, antioxidant activities indicated by total phenolic content, FRAP, ferrous ion-chelating (FIC), and 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) of KDM105 had higher than PNP. In terms of functional properties, the emulsifying activity index (EAI) was was 8.78 m²/g protein in KDM105, whereas PNP was 5.05 m²/g protein. The foaming capacity at 5 minutes (%) was 47.33 and 52.98 in PNP and KDM105, respectively. Glutamine, Alanine, Valine, and Leucine are the major amino acid in protein hydrolysates where the total amino acid of KDM105 gave higher than PNP. Furthermore, we investigated environmental stresses on the stability of 5% oil in water emulsion (5% oil, 10 mM citrate buffer) stabilized by RBPH (3.5%). The droplet diameter of emulsion stabilized by KDM105 was smaller (d < 250 nm) than produced by PNP. For environmental stresses, RBPH stabilized emulsions were stable at pH around 3 and 5-6, at high salt (< 400 mM, pH 7) and at temperatures range between 30-50°C.

Keywords: Functional properties, oil in water emulsion, protein hydrolysates, rice bran protein.

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