Device for contactless ice buildup monitoring of overhead power line wires

Abstract

Ice buildup monitoring is essential to prevent wire breakage on overhead power lines. Conventional telemetry systems which are based on load cell sensors have some drawbacks as reflected in this paper. We suggest an innovative device for contactless ice buildup monitoring of overhead power line wires video recording the power line clearance. A specific algorithm for detecting the lowest point of wire sag has been provided. Also, we analyze a possibility of indirect contact sensor-free measurements of a wire temperature when the wire is being covered by icy deposits. A specific buildup type can be determined comparing a dew point and desublimation point as shown in this paper.

Innovation waves: Analysis and modeling of patents on ultrasound applications in food processing

“…The effectiveness of microbial elimination by ultrasound is influenced by different factors, including the wave amplitude, applied power, treatment time, medium temperature, sample composition, volume, and microorganism characteristics (Scudino et al, 2023). Ultrasound is a versatile technology in food preservation and can be used in different procedures, as described in the following patents: EP2550867A1 (Method and device for controlling microorganisms in poultry carcasses by vacuum and ultrasonication; Misawa et al, 2013), RU2366347C1 (Water and fluid food media sterilization method; Dmitrievich, 2009), CN110169543A (soya sauce sterilization using ultrasound with thermal coupling; Qian et al, 2019), CN107509803A (banana chip humid control drying using ultrasonic pretreatment; Zhou et al, 2017), and RU2014147263A (method for improving milk quality by ultrasonic processing in the flow‐technological line of milking and primary processing; Shilin et al, 2016).…”

“…The effectiveness of microbial elimination by ultrasound is influenced by different factors, including the wave amplitude, applied power, treatment time, medium temperature, sample composition, volume, and microorganism characteristics(Scudino et al, 2023). Ultrasound is a versatile technology in food preservation and can be used in different procedures, as described in the following patents: EP2550867A1 (Method and device for controlling microorganisms in poultry carcasses by vacuum and ultrasonication;Misawa et al, 2013), RU2366347C1 (Water and fluid food media sterilization method;Dmitrievich, 2009), CN110169543A (soya sauce sterilization using ultrasound with thermal coupling;Qian et al, 2019), CN107509803A (banana chip humid control drying using ultrasonic pretreatment;Zhou et al, 2017), and RU2014147263A (method for improving milk quality by ultrasonic processing in the flow-technological line of milking and primary processing;Shilin et al, 2016).Regarding technological modifications, multiple applications were found in the documents, such as modification of gelling properties (WO2009079691A1;Ashokkumar et al, 2009), emulsification (RU2391848C1;Dmitrievich et al, 2010), increased foaming capacity (CN108477526A;Chi et al, 2018), decaffeination (FR2459001A1;Alois & Rinantonio, 1981), and depolymerization (EP3556220A1;Higuchi & Ihara, 2019). Inventions with ultrasound aiming to assist in stirring and mixing processes were characterized by an increased compound diffusion rate in foods, favoring fermentation processes, crystal and nutrient dissolution, and spice incorporation.…”