Abstract: A bidirectional DC converter assembly includes two serially-arranged DC/DC converters. The first converter is a buck (or a buck/boost) converter to be connected to a high-voltage (HV) level of an electric vehicle. The second converter is a series resonant switching converter to be connected to a low-voltage (LV) of the vehicle. The series resonant switching converter of the second converter is formed by a DC/AC converter, a transformer, and an AC/DC converter, which are serially arranged in the stated order between the first converter and the LV level. A bidirectional peak current controller is associated with the first converter. The peak current controller is realized by a current measurement at an inductor of the first converter. The peak current controller uses the coil current value, which is modified with an offset value and thus has a constant sign, as a set point in controlling the first converter.

Abstract: A bidirectional DC converter assembly includes two serially-arranged DC/DC converters. The first converter is a buck (or a buck/boost) converter to be connected to a high-voltage (HV) level of an electric vehicle. The second converter is a series resonant switching converter to be connected to a low-voltage (LV) of the vehicle. The series resonant switching converter of the second converter is formed by a DC/AC converter, a transformer, and an AC/DC converter, which are serially arranged in the stated order between the first converter and the LV level. A bidirectional peak current controller is associated with the first converter. The peak current controller is realized by a current measurement at an inductor of the first converter. The peak current controller uses the coil current value, which is modified with an offset value and thus has a constant sign, as a set point in controlling the first converter.

Abstract: The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavour to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained.