Development of a digital algorithm based on instantaneous power transform for on-line monitoring of the dielectric loss factor

2006 ◽  
Author(s):  
Wang Guan ◽  
Li Qing-min
Keyword(s):  
Dielectric Loss ◽  
Loss Factor ◽  
Dielectric Loss Factor ◽  
Instantaneous Power ◽  
On Line ◽  
Digital Algorithm

Research on a New Digital Algorithm to Improve the Monitoring Accuracy of the Dielectric Loss Factor

2013 ◽  
Vol 732-733 ◽  
pp. 1081-1084
Author(s):  
Tong Zhao ◽  
Tian Xiang Xia ◽  
Qing Yu ◽  
Li Zhang ◽  
Liang Zou
Keyword(s):  
Dielectric Loss ◽  
Loss Factor ◽  
Dielectric Loss Factor ◽  
Sampled Data ◽  
Application Performance ◽  
Power Cycle ◽  
Asynchronous Sampling ◽  
Monitoring Accuracy ◽  
Power Frequency ◽  
Digital Algorithm

Based on Hilbert transform and complex trigonometric operation, this paper presents a new digital algorithm to improve the monitoring accuracy of the dielectric loss factor, and the theoretical basis of the algorithm is also deduced. Simulation results show that, the new algorithm renders good application performance when there exists power frequency fluctuation or the sampled data length is not exactly an integer fold of a power cycle, which demonstrates the algorithm can effectively solve the issues incurred from asynchronous sampling.

Digital algorithm based on orthogonal decomposition for measurement of dielectric loss factor

2008 ◽  
Vol 2 (6) ◽  
pp. 868 ◽  
Author(s):  
D.P. Duan ◽  
Y. Zeng ◽  
C.J. Huang ◽  
G.H. Sheng ◽  
X.C. Jiang ◽  
...  
Keyword(s):  
Dielectric Loss ◽  
Loss Factor ◽  
Orthogonal Decomposition ◽  
Dielectric Loss Factor ◽  
Digital Algorithm

Dielectric properties of wheat flour mixed with oat meal

2013 ◽  
Vol 27 (2) ◽  
pp. 175-180 ◽  
Author(s):  
D. Łuczycka ◽  
A. Czubaszek ◽  
M. Fujarczuk ◽  
K. Pruski
Keyword(s):  
Electromagnetic Field ◽  
Dielectric Loss ◽  
Wheat Flour ◽  
Loss Factor ◽  
Ash Content ◽  
Dielectric Loss Factor ◽  
Field Frequency ◽  
Impedance Analyzer ◽  
Sedimentation Value

Abstract Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

Sign in / Sign up

Export Citation Format

Share Document