Simple FCS-MPC Method for Reducing Common-Mode Voltage in a Three-Phase Two-Level Voltage Source Inverter

Common mode voltage (CMV) causes various issues, including a negative impact on the performance of a hybrid electric vehicle’s power system (HEV). Many papers have published methods that mitigate CMV, almost all of which attempt to avoid zero vectors, but this increases total harmonic distortion (THD). This work describes a simple and efficient method for reducing CMV in a two-level three-phase voltage source inverter (VSI) with an RL load. This method uses only active vectors. It replace the zero vector with the two opposite vectors V2 and V5. for T1 and T2 respectively in a one sampling period Ts. A numerical simulation, using Matlab-Simulink. is achieved to assess the effectiveness of the proposed control technique. The obtained results show a reduction in THD value (17% improvement) and a decrease in the peak value of CMV from (${{ + {V_{dc}}} \over 2}$ and ${{ - {V_{dc}}} \over 6}$) to $\pm {{{V_{dc}}} \over 6}$. These results are compared to those obtained by using the traditional predictive control model MPC

Sliding mode control technique: Application to a four rotors mini-flying robot

International audienceThis paper presents the study of stabilization with motion planning of the four rotors mini- flying robot (helicopter with four rotors). The dynamic model involves four control inputs which are computed to stabilize the engine with predefined trajectories path. The tracking feedback controller is based on receding horizon point to point steering. It is clear that our device belongs to families of under- actuated systems. Our aim is to obtain control algorithms using the cascade sliding mode approach in order to stabilize the engine and to generate its trajectory

Stochastic Petri net modeling, simulation and analysis of public bicycle sharing systems

International audienc

Novel nanofibers composite based clay: synthesis, characterization and intrinsic properties

This work focuses on the study of red brick doped with reed fibers. These properties have been studied using characterizations techniques. In this context, we used Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and X-ray diffraction (XRD) analysis on the stability configuration, chemical structures and surface properties (morphology and porosity). The synthesis protocol is followed according to the manufacturing process of bricks on an industrial scale with well-defined standards and specifications. SEM and XRD experimental results showed that doping of clay fibers could effectively increase pore size and grain size as an indication of the removal of non-crystalline cellulosic materials from the fibers. The benefits of using fiber additives in clay bricks are then confirmed from a performance and environmental point of view

Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco

The present work concerns the development of a food waste prevention strategy in a restaurant operating within a hotel in the city of Saidia in Eastern Morocco. The food service sector was chosen for this study because it is the second highest contributing sector to food waste on the global scale. Therefore, the role it plays in environmental pollution should not be neglected. The food waste prevention strategy adopted in this work consisted in performing a food waste audit at first. Then, the purchasing, storage, and handling conditions of food were improved. Finally, waste sorting was performed. The average daily food waste generated by the case study restaurant was 320.3 kg/day. The highest amount of average daily food waste (166.7 kg/day) was generated during food preparation, while storage waste had the lowest amount (30.1 kg/day). The most wasted food commodities were vegetables (50.8 kg/day), fruits (47.1 kg/day), sauces (39.9 kg/day), and cereals (38.4 kg/day). While the least wasted food commodities were eggs (10.2 kg/day) and dairy products (11.7 kg/day). The majority of the food waste generated in this study was avoidable, and fish and seafood were the food commodities with the lowest Eco-efficiency (high cost – high waste). The food waste percentage decreased from 35% to 20% within approximately 4 months following the execution of the food waste prevention strategy