Suchergebnisse

Recently, Substrate Integrated Waveguide (SIW) techniques have been noticed for millimeter wave devices in microwave applications. In this paper, we are developing a wide band directional 3 dB coupler with a phase of 90̊ phase delay in the range of 30-40 GHz based on periodic vias and multi hole structure. For achieving this wide bandwidth multi-section coupler is designed based on the theoretical modeling and the simulation result is compared with HFSS and CST with two different numerical methods show good performance with low insertion and return loss, broad operational bandwidth and high isolation. A fractional bandwidth is about 28.5 %.

A 10-bit pipelined Analog to Digital converter is proposed in this paper with using 0.18 µm TSMC technology. In this paper, a new structure is proposed to increase the speed of the pipeline analog to digital convertor. So at the first stage is not used the amplifier and instead the buffer is used for data transfer to the second stage. The speed of this converter is 350MS/s. An amplifier circuit with accurate gain of 6 and a very accurate unit gain buffer circuit that are open loop with a new structure were. used. In this Converter, the first 3 bits are extracted simultaneously with sampling. The proposed analog-to-digital converter was designed with the total power consumption 75mW using power supply of 1.8v.

D‐optimal mixture design looked to be a priceless tool for optimizing the influences of semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour (WRF), whole oat flour (WOF), whole barley flour (WBF), and rice flour (RF) on the quality attributes of multigrain pasta (MP). Multigrain flours were considered as the independent variables evaluated with respect to three response variables containing hardness and the amount of protein and fiber. Quadratic, linear, and linear models were chosen to explain the hardness and the amount of protein and fiber of the MPs, respectively. In optimal formulation of MP, that is, SF (57.34%,), DSF (14%), WQF (11%), WRF (7.54%), WOF (5.61%), WBF (2.51%), and RF (2%), the content of fiber and protein enhanced more than 4.12 and 1.34 times compared with SP, respectively. Therefore, according to the European Union law, it can be claimed that this pasta is a source of fiber. As the amount of protein and fiber increased, the hardness and optimal cooking time decreased, while the cooking loss increased. After cooking, MP was murkier and less yellow in color. The 2, 2‐ diphenyl‐ 1‐ picrylhydrazyl (DPPH) inhibition activity of the MP was about 2.5 times higher than the SP. Analysis of the antioxidant properties of the samples after cooking showed that the DPPH inhibition activity of the SP and MP reduced. The results indicated that the overall acceptability of MP was higher than SP. Based on our findings, these multigrain flours are probable to be applied as nutritious complements in the pasta industry to improve the functional characteristics.