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Lei Gao,Feng Li,Ye Wang,Xing Mao Xiao,Peng Da Huo 대한금속·재료학회 2022 METALS AND MATERIALS International Vol.28 No.8
Solid-state bonding of heterogeneous materials is one of the effective ways to achieve light weight. An extrusion formingprocess for Mg/Al thickness-oriented bonding sheet was carried out. Due to triaxial compressive stress in the extrusion container,the AZ31 and AA6061 billets were deformed and the bonding and forming of Mg/Al thickness-oriented sheet can berealized by this method. The observation results of the bonding position by using XRD, SEM and EDS showed that: at theforming temperature with 360–420 °C, it had a good bonding interface, and the width of the transition layer increased withthe increase of the forming temperature. The presence of brittle intermetallic compounds in the transition layer indicated thatmetallurgical bonding had occurred at the interface. Considering all factors comprehensively, when the forming temperaturewas 390 °C, the bonding quality was appropriate. Its tensile-shear strength was 42 MPa, the width of the interface transitionlayer was about 10 μm, and the microhardness was about 164.3 HV. This method provided scientific guidance and technicalreserves for green forming of Mg/Al sheets.
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Analysis of coupled vibration characteristics of PMS grinding motorized spindle
Feng Gao,Mingke Cheng,Yan Li 대한기계학회 2020 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.34 No.9
Field-path-kinetic coupling and the multi-body dynamics models were established and the finite element method (FEM) was used to study the coupled vibrations of motorized spindle. The results show that the frequency is mainly 1f r at low speeds, fractional-octave and 1f r at high-speed only the bearing force. The orbit of bearing transitions is from a more pronounced circle to an approximately circular shape, while the rotor changes from a rule to a random pattern. The front bearing is more obvious than the rear and the orbits are always round; the radius of the orbit at the front bearing gradually increases as the speed increases. The result is the vibration displacement changes more significantly close to the spindle end and the amplitude increases accordingly. The experimental results show that operating conditions are closer to the normal, the influence of unbalanced magnetic pull can be neglected, the bearing selection and assembly are reasonable.
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Dead-Time Elimination and Zero Common Mode Voltage Operation of Neutral-Point-Clamped Inverter
Feng Gao,Jianhua Yuan,Ding Li,Poh Chiang Loh,Houlei Gao 전력전자학회 2011 ICPE(ISPE)논문집 Vol.2011 No.5
This paper presents the dead-time elimination scheme for modulating neutral-point-clamped inverter. Unlike the dead-time compensation methods reported for mitigating negative effects induced by dead-time insertion, the proposed scheme simply separates each pair of switches by treating every switch independently and triggers the corresponding switches per phase according to the judged current direction. The removal of dead-time interval, together with the introduction of an appropriate modulation scheme, can then help mitigate switching common mode voltage, even without those narrow alternating spikes generated by common dead-time insertion in traditional pulsewidth modulation (PWM) techniques.
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Feng Gao,Xuefei Zhang,Jiaqi Wang,Xiaomeng Sun,Cuina Wang 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.6
Effects of pH (6–8), protein concentration (6–11%, w/v), heating temperature (70–95 C) and time (5–30 min) on functional and antioxidative properties of heat-induced polymerized whey protein were systematically investigated. All samples were determined for solubility at pH 4.6, emulsion capacity and stability, and antioxidative properties involving 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,20-azinobis(2-ethylbenzothiazoline- 6-sulfonate) (ABTS) scavenging abilities. Heating resulted in significant loss in solubility, emulsion capacity and stability for whey protein, p\0.05. Heating decreased DPPH but enhanced ABTS scavenging ability for whey protein significantly, p\0.05. Changes caused by pH variation were much stronger than those observed for other factors. Both protein concentration and heating time had negative effects while heating temperature had positive effect on emulsion capacity of whey protein. Data indicates that functional and antioxidative properties of whey protein could be altered by factors including pH, protein concentration, heating temperature and time.
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Robust Recommendation Algorithm based on Metadata Fusion
Gao Feng 보안공학연구지원센터 2014 International Journal of u- and e- Service, Scienc Vol.7 No.6
The metadata information of users and items for enhancing the recommendation system robustness has important valuable. Following this design philosophy, this paper first presents the user suspects assessment strategy based on Probabilistic Latent Semantic Analysis, the user suspected sexual and generic items such as meta-information to model parameters and Logistic Regression way into Bayesian probabilistic matrix factorization (BPMF) model, and then proposes Metadata-enhanced Variational Bayesian Matrix Factorization (MVBMF), designed a model of incremental learning strategy based on robust linear regression, in order to reduce the demand for model rebuilding. Experimental results show that MVBMF can effectively defend against shilling attacks and also has a high level of performance for strong and weak generalization.
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Feng-Shan Gao,Xian-zhu Xia,Yu-Wei Gao,Ya-Duo Bai,Xiao-Huan Zou,Gui-Xue Hu 대한수의학회 2009 Journal of Veterinary Science Vol.10 No.3
Two giant pandas (Ailuropoda melanoleuca) died of unknown causes in a Chinese zoo. The clinical disease profile suggested that the pandas may have suffered a viral infection. Therefore, a series of detection including virus isolation, electron microscopy, cytobiological assay, serum neutralization and RT-PCR were used to identify the virus. It was determined that the isolated virus was a canine coronavirus (CCV), on the basis of coronavirus, neutralization by canine anti-CCV serum, and 84.3% to 100% amino acid sequence similarity with CCV. The results suggest that the affected pandas had been infected with CCV.
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Gao-Feng Yuan,Jing-Qun Yuan,Duo Li 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.2
The incorporation and metabolism of orally administered punicic acid (PA), one isomer of conjugated linolenic acid (CLNA), in rat tissues and plasma were studied over a 24-hour period. The punic acid was derived from Trichosanthes kirilowii Maxim seed oil, a unique PA-containing material, and identified and analyzed by high-performance liquid chromatography and gas chromatography-mass spectrometry. The results show that PA was incorporated and metabolized to 9c,11t-conjugated linoleic acid (CLA) in rat plasma, liver, kidney, heart, brain, and adipose tissue. The level of PA and CLA in liver and plasma was higher than in brain, heart, kidney, and adipose tissue, and the lowest accumulation occurred in the brain. The observation that PA can be converted into 9c,11t-CLA has gained increased importance since it has been demonstrated that 9c,11t-CLA exerts many biological activities. Therefore natural resources containing CLNA, especially edible T. kirilowii seed, could be a potential dietary source of CLA, following PA metabolism. PA is expected to be used as a functional food and nutraceutical.
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Feng Gao,Xuefei Zhang,Hao Wang,Xiaomeng Sun,Jiaqi Wang,Cuina Wang 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5
Changes in whey protein (10%, w/v) induced bydry-heating (60 C for 5 days at a relative humidity of63%), wet-heating (85 C for 30 min) or the two-combinedheating in absence or presence of inulin (8%, w/v) werestudied. Mixture of whey protein and inulin showed significantlyhigher absorbance at 290 nm than whey proteinalone in all heating conditions while only dry-heatedsamples showed significantly increased absorbance value at420 nm (p\0.05). Whey protein after heating showedsignificantly lower zeta potential and inulin decreased thevalue of all heated samples further (p\0.05) except forsamples after dry-heating. Heating decreased the freesulfhydryl group content of whey protein samples whilepresence of inulin decreased further (p\0.05). Dry-heatingdecreased while wet-heating increased the surfacehydrophobicity of whey protein. Inulin had no effect on thesurface hydrophobicity of heated whey protein under dryheatingbut decreased under wet-heating.
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Control of Large Model Mismatch Systems using Multiple Models
Feng Gao,Dongfang Dang,Shengbo Eben Li,맹추 제어·로봇·시스템학회 2017 International Journal of Control, Automation, and Vol.15 No.4
H∞ control is an effective approach to handle model uncertainties. However, when modeling mismatchis large, it tends to be challenging to meet the desired requirements of both stability and performance by only usinga single H∞ controller. This study presents a switching method to enhance the robust stability and performanceof H∞ control by dividing the range of dynamics into multiple uncertain models. The candidate robust controllersare designed by solving a set of linear matrix inequalities for each uncertain model. A structural scheduling logicthat selects the most proper controller into closed-loop is proposed. The selected controller can ensure boundedexponentially weighted H∞ norm of the closed-loop switching systems. This work analyses their robust stabilityand disturbance attenuation performance via a linear fractional transformation by using the small gain theorem. Theeffectiveness of this method is validated with a fist-order inertial system with pure time delay.
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