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To model and evaluate the reliability of wind turbine (WT) under imperfect repair, an improved Log-linear Proportional Intensity Model (LPIM)-based method was proposed. Initially, using the three-parameter bounded intensity process (3-BIP) as the benchmark failure intensity function of LPIM, an imperfect repair effect-aware WT reliability description model was developed. Among them, the 3-BIP was used to describe the evolution process of the failure intensity in the stable operation stage with running time, while the LPIM reflected the repair effect. Second, the estimation problem for model parameters was transformed into a minimum solution problem for a nonlinear objective function, which was then solved using the Particle Swarm Optimization algorithm. The confidence interval of model parameters was finally estimated using the inverse Fisher information matrix method. Key reliability indices interval estimation based on the Delta method and point estimation was derived. The proposed method was applied to a wind farm's WT failure truncation time. The proposed method has a higher goodness of fit based on verification and comparison. As a result, it can bring the evaluated reliability closer to engineering practice. [ABSTRACT FROM AUTHOR]

The effects of papain and high-pressure processing (HPP), applied separately or in combination, on the tenderization of yak meat were studied regarding texture, water-holding capacity (WHC), cooking loss (CL), pH, and color. When papain was used alone, both the papain concentration level and treatment time could affect the tenderization. The maximal shear force (MSF) of yak meat was decreased by 46.85% and the WHC was increased by 9.93% when 80 U/mL papain was injected into yak meat and then incubated at 55 °C for 120 min. However, the color was significantly deteriorated. When the HPP treatment was performed alone, the MSF of yak meat displayed an initial decrease followed by an increase as the processing pressure or treatment time rose. Although an improved tenderizing effect was achieved at 250 MPa/15 min, leading to a MSF decline of 49.27% and a WHC increase of 10.50%, the meat turned white. Applying treatment sequences of an HPP and papain combination can significantly influence the tenderization effect. Optimal tenderization was obtained by the injection of papain (80 U/mL) and incubation at 55 °C for 30 min followed by HPP at 50 MPa/15 min (Pap → HPP). Results from this process indicated that the MSF of yak meat was decreased by 46.30% and 50.27%, respectively, compared to the separate applications of both HPP (50 MPa/15 min) and papain (80 U/mL, 30 min) treatments. Meanwhile, no significant color change was detected. The microstructure of yak meat was analyzed following the application of different treatments. Results suggest that the meat treated with Pap → HPP exhibited larger spacing and more damaged cells than untreated meat or the sample subjected to other treatments. These findings provided a possible explanation for the specific tenderization result when exposed to the combined treatments. [ABSTRACT FROM AUTHOR]

A new form of laser beam, called anomalous vortex beam (AVB), has been proposed recently. Here we study the propagation characteristics of the AVB passing through a paraxial ABCD optical system with an annular aperture. The approximate analytical expressions are derived based on the Collins integral formula. Some numerical examples are given to illustrate the intensity distribution of the AVB through a paraxial ABCD optical system with an annular aperture. It is shown that the field distribution depends on the topological charge $$m$$ , the waist $$w_{0}$$ , and the width of annular aperture. [ABSTRACT FROM AUTHOR]