Patents by Inventor Kenichi Takami

Kenichi Takami has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Patent number: 11973417
    Abstract: A voltage drop Vzs is calculated based on an output current detection value Iac and a virtual synchronous impedance Zs or a corrected virtual synchronous impedance Zs?, and a value obtained by subtracting the voltage drop Vzs from an internal induced voltage Ef is output as a grid voltage command value Vac*. Zs calculation unit 7 limits an output current phase ? so that the output current phase ? is within an effective range by a phase limiter 12a, and calculates the corrected virtual synchronous impedance Zs? based on a limited output current phase ?, the internal induced voltage Ef, a grid voltage detection value Vac and a current limit value Ilim. Accordingly, in grid interconnection power conversion device that controls a virtual synchronous generator, it is possible to continue operation while suppressing an overcurrent and possess a synchronizing power generated by action or working of a virtual synchronous impedance.
    Type: Grant
    Filed: August 6, 2020
    Date of Patent: April 30, 2024
    Assignees: TOKYO ELECTRIC POWER COMPANY HOLDINGS, INCORPORATED, MEIDENSHA CORPORATION
    Inventors: Kenichi Suzuki, Jun Takami, Ryota Samejima, Hideki Noda, Naoto Maeda, Toshiya Inoue, Kazu Shoji
  • Patent number: 5698245
    Abstract: A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase and/or hemicellulase and a process for the production of dough and bread using the composition. The bread quality-improving composition renders possible the easy handling of dough without covering it with wheat flour and the like, the exclusion of additives for use in the control of water content, an improvement in elasticity and ductility of bread when baked, the prevention of bread solidification and other problems such as a reduction in bread volume when frozen dough is used and the elimination or reduction of emulsifying agents.
    Type: Grant
    Filed: May 30, 1995
    Date of Patent: December 16, 1997
    Assignee: Amano Pharmaceutical Co., Ltd.
    Inventors: Noriaki Tanaka, Kuniharu Nakai, Kenichi Takami, Yoshiyuki Takasaki