Omnidirectional WPT and data communication for electric air vehicles: feasibility study

This paper investigates the feasibility of using the three dimensional omnidirectional inductive channel for power transfer and as a power line communication PLC for ground-based vehicle, electric air vehicle or space applications, the simulation results is performed by the advanced design system software using lumped equivalent circuit model. The power transfer efficiency determined based on multiport scattering (S)-parameters numerical simulation results while the theoretical channel capacity is calculated based on Matlab software as a function of the coupling coefficient considering an additive white Gaussian noise . Furthermore, the magnetic field distribution is evaluated as function of the misalignment angle θ between the receiver and the three orthogonal transmitters coils

Characterization of a Two-Coil Channel Considering Misalignment Scenarios

Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.WPT system performances highly depend on the misalignment scenarios of the transmitter or the receiver coil. In this contribution, the authors analyze the effect of the misalignment influencing factors of the integrated WPT-PLC system receiving coil on the system performances. The simulations and experimental analysis are based on power efficiency and channel capacity metrics. The simulations are performed using finite element calculations in COMSOL Multiphysics and Advanced Design System (ADS) from Keysight technology. By analyzing the results, maximum transferred power is reached under resonance conditions. For instance, the calculated efficiencies versus the misalignment cases of the WPT-PLC system varies (η = 86% to 60%) when d = [3 cm to 7 cm], s = [3 cm to 9 cm], and for a tilt angle θ ≤ 20 deg, while the optimal data rate C(bps) is achieved while appealing different data access points and under reasonable SNR value.publishersversionpublishe

Nano-Emulsification of Cinnamon and Curcuma Essential Oils for the Quality Improvement of Minced Meat Beef

This work aims to evaluate cinnamon and curcuma essential oils as natural preservatives in minced beef meat. Essential oil chemical compositions and antibacterial activities were studied, and their encapsulation was optimized into nano-emulsions based on droplet size and distribution assessments. Selected formulas were further explored for their physical stabilities and antibacterial activities. Then, their effects on minced beef meat preservation were evaluated. Results showed significant differences in the chemical compositions and the efficiency of the tested essential oils, with cinnamon having a significant antibacterial efficacy. Formulation results showed that cinnamon nanoemulsion, encapsulated by 7.5% Tween 80, possessed an 89 nm droplet size, while the droplet diameter of curcuma nanoemulsion, encapsulated by 5% Tween 80, was 151 nm. Antimicrobial results depicted a significantly higher activity in nanoemulsions as compared to essential oils. For instance, the inhibition diameter of cinnamon essential oils against S. aureus was equal to 35 mm, while that of its nanoemulsion reached 40 mm. The meat preservation results showed that both bulk and nanoencapsulated essential oils significantly inhibited bacterial growth, as well as the formation of methemoglobin and lipid oxidation in meat. Thus, this work draws attention to the enhanced preservation effects of essential oils on the processing of minced beef meat as well as the great potential of nanoemulsions as carriers for essential oils in food industry applications

Wireless Power Transfer and Data Communication Cognitive Radio through Two-coil Inductive Channel

This paper investigates two-coil inductive channel for an efficient Wireless Power Transfer (WPT), while intelligently enabling high-data rate communication. The analysis is based on the power efficiency and channel capacity performance, which are determined based on the multiport scattering (S)-parameters numerical simulation results, using a lumped equivalent circuit model. Different access points and configuration scenarios, along with the decoupling filters design consideration of power and data links, were compared in order to cognitively share the two-coil inductive channel, for handling both high-power signal and low- power modulated high-frequency data signal. The performance of the transmission and isolation between the power and data link is evaluated. The theoretical channel capacity of the proposed two- coil circuit is calculated, as a function of the coupling coefficient k12, as well as in the presence of an additive white Gaussian noise and signal to noise ratio. This paper adds to the intelligence and cognition of the radio, to efficiently use the limited available spectrum for broadband communications, in addition to power transmission, simultaneously

Nano-Emulsification of Cinnamon and Curcuma Essential Oils for the Quality Improvement of Minced Meat Beef

This work aims to evaluate cinnamon and curcuma essential oils as natural preservatives in minced beef meat. Essential oil chemical compositions and antibacterial activities were studied, and their encapsulation was optimized into nano-emulsions based on droplet size and distribution assessments. Selected formulas were further explored for their physical stabilities and antibacterial activities. Then, their effects on minced beef meat preservation were evaluated. Results showed significant differences in the chemical compositions and the efficiency of the tested essential oils, with cinnamon having a significant antibacterial efficacy. Formulation results showed that cinnamon nanoemulsion, encapsulated by 7.5% Tween 80, possessed an 89 nm droplet size, while the droplet diameter of curcuma nanoemulsion, encapsulated by 5% Tween 80, was 151 nm. Antimicrobial results depicted a significantly higher activity in nanoemulsions as compared to essential oils. For instance, the inhibition diameter of cinnamon essential oils against S. aureus was equal to 35 mm, while that of its nanoemulsion reached 40 mm. The meat preservation results showed that both bulk and nanoencapsulated essential oils significantly inhibited bacterial growth, as well as the formation of methemoglobin and lipid oxidation in meat. Thus, this work draws attention to the enhanced preservation effects of essential oils on the processing of minced beef meat as well as the great potential of nanoemulsions as carriers for essential oils in food industry applications