2018
DOI: 10.1051/matecconf/201815501047
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Control of Valve Converters with Natural Current Characteristics

Abstract: Abstract. The article considers the valve converter with a natural current characteristic, which is called the current of parametric, for which the primary is not the source of the electric force but a parametric source of current, to the output of which connected to the counter-parallel thyristor sets assembled on the bridge scheme. The control of thyristors in the current converter is carried out taking into account the characteristic features of the parametric source, to avoid overvoltage on its reactive el… Show more

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Cited by 8 publications
(5 citation statements)
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“…4). Modified experimental data of dependence of microhardness on depth for alpha particles in molybdenum and obtained on batch of thin wires are given here [11][12][13][14]. For close approximation calculated curves agree within experimental data for С к = 50 keV.…”
Section: Resultsmentioning
confidence: 72%
“…4). Modified experimental data of dependence of microhardness on depth for alpha particles in molybdenum and obtained on batch of thin wires are given here [11][12][13][14]. For close approximation calculated curves agree within experimental data for С к = 50 keV.…”
Section: Resultsmentioning
confidence: 72%
“…Modulus of viscosity is one of the main dynamic characteristics of the formation conditions and the capacity of loose finely divided materials to influence on forming the coating. Research shows that the smaller the size of hollow ash microsphere particles, the more even range of viscosity modulus identified by the humidity of microsphere [14][15]. Obtained results demonstrate the highest modulus of viscosity that have hollow aluminum and silica microspheres with the humidity from 40 to 50%.…”
Section: Discussionmentioning
confidence: 83%
“…The defrosting in the microwave field makes it possible to accelerate the process tens of times, and, accordingly, to reduce the loss of nutrients in the dough products, while the packaging does not resist the penetration of microwave energy. Reducing the duration of unfreezing semi-finished products not only increases their quality, but also reduces the possibility of seeding them with the microflora of the surrounding air (Table 3) [7][8][9]. Table 3.…”
Section: Results and Considerationsmentioning
confidence: 99%