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Lecture Notes in Electrical Engineering 609

S. N. Singh
R. K. Pandey
Bijaya Ketan Panigrahi
D. P. Kothari Editors

Advances
in Power
and Control
Engineering
Proceedings of GUCON 2019
Lecture Notes in Electrical Engineering

Volume 609

Series Editors

Leopoldo Angrisani, Department of Electrical and Information Technologies Engineering, University of Napoli
Federico II, Naples, Italy
Marco Arteaga, Departament de Control y Robótica, Universidad Nacional Autónoma de México, Coyoacán,
Mexico
Bijaya Ketan Panigrahi, Electrical Engineering, Indian Institute of Technology Delhi, New Delhi, Delhi, India
Samarjit Chakraborty, Fakultät für Elektrotechnik und Informationstechnik, TU München, Munich, Germany
Jiming Chen, Zhejiang University, Hangzhou, Zhejiang, China
Shanben Chen, Materials Science and Engineering, Shanghai Jiao Tong University, Shanghai, China
Tan Kay Chen, Department of Electrical and Computer Engineering, National University of Singapore,
Singapore, Singapore
Rüdiger Dillmann, Humanoids and Intelligent Systems Lab, Karlsruhe Institute for Technology, Karlsruhe,
Baden-Württemberg, Germany
Haibin Duan, Beijing University of Aeronautics and Astronautics, Beijing, China
Gianluigi Ferrari, Università di Parma, Parma, Italy
Manuel Ferre, Centre for Automation and Robotics CAR (UPM-CSIC), Universidad Politécnica de Madrid,
Madrid, Spain
Sandra Hirche, Department of Electrical Engineering and Information Science, Technische Universität
München, Munich, Germany
Faryar Jabbari, Department of Mechanical and Aerospace Engineering, University of California, Irvine, CA,
USA
Limin Jia, State Key Laboratory of Rail Traffic Control and Safety, Beijing Jiaotong University, Beijing, China
Janusz Kacprzyk, Systems Research Institute, Polish Academy of Sciences, Warsaw, Poland
Alaa Khamis, German University in Egypt El Tagamoa El Khames, New Cairo City, Egypt
Torsten Kroeger, Stanford University, Stanford, CA, USA
Qilian Liang, Department of Electrical Engineering, University of Texas at Arlington, Arlington, TX, USA
Ferran Martin, Departament d’Enginyeria Electrònica, Universitat Autònoma de Barcelona, Bellaterra,
Barcelona, Spain
Tan Cher Ming, College of Engineering, Nanyang Technological University, Singapore, Singapore
Wolfgang Minker, Institute of Information Technology, University of Ulm, Ulm, Germany
Pradeep Misra, Department of Electrical Engineering, Wright State University, Dayton, OH, USA
Sebastian Möller, Quality and Usability Lab, TU Berlin, Berlin, Germany
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Yong Qin, State Key Laboratory of Rail Traffic Control and Safety, Beijing Jiaotong University, Beijing, China
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Singapore, Singapore
Joachim Speidel, Institute of Telecommunications, Universität Stuttgart, Stuttgart, Baden-Württemberg,
Germany
Germano Veiga, Campus da FEUP, INESC Porto, Porto, Portugal
Haitao Wu, Academy of Opto-electronics, Chinese Academy of Sciences, Beijing, China
Junjie James Zhang, Charlotte, NC, USA
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S. N. Singh R. K. Pandey
• •

Bijaya Ketan Panigrahi

•

D. P. Kothari
Editors

Advances in Power
and Control Engineering
Proceedings of GUCON 2019

123
Editors
S. N. Singh R. K. Pandey
Madan Mohan Malaviya University National Power Training Institute
of Technology Faridabad, Haryana, India
Gorakhpur, Uttar Pradesh, India
D. P. Kothari
Bijaya Ketan Panigrahi Indian Institute of Technology Delhi
Department of Electrical Engineering New Delhi, Delhi, India
Indian Institute of Technology Delhi
New Delhi, Delhi, India

ISSN 1876-1100 ISSN 1876-1119 (electronic)

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GUCON 2019 Organization

Chief Patrons

Mr. Suneel Galgotia, Chancellor, Galgotias University, India

Mr. Dhruv Galgotia, CEO, Galgotias University, India

Patron

Prof. Renu Luthra, Vice-Chancellor, Galgotias University, India

General Chairs

Mr. Deepak Mathur, Director-Elect, IEEE Region 10 (Asia and Pacific)

Conference Chair and Chairman, Oversight Committee

Prof. Rabindra Nath Shaw, Galgotias University, India

Conference Secretary

Prof. Priyabrata Adhikary, NHEC, India

Prof. Saravanan D., Galgotias University, India

v
vi GUCON 2019 Organization

Technical Chairs

Prof. Yen-Wei Chen, Ritsumeikan University, Japan

Prof. Maria Virvou, HOD, Department of Informatics, University of Piraeus,
Greece

Publication Chairs

Prof. George A. Tsihrintzis, University of Piraeus, Greece

Prof. Valentina E. Balas, University of Arad, Romania
Prof. Dilip Kumar Sharma, GLA University, Mathura

Honorary Chairs

Prof. Vincenzo Piuri, University of Milan, Italy

Prof. Georges Zissis, President, IEEE IAS
Prof. Lakhmi C. Jain, University of Technology Sydney
Dr. Tamas Ruzsanyi, Ganz-Skoda Electric Ltd., Hungary

Honorary Co-chairs

Prof. C. Boccaletti, Sapienza University of Rome, Italy

Prof. Mukhopadhyay, Ex-VC, Lingaya’s University, India
Dr. Nishad Mendis, Det Norske Veritas, Australia
Dr. Akshay Kumar, Concordia University, Canada

Springer/GUCON Liaison

Dr. Aninda Bose, Senior Editor, Springer Nature

International Advisory Board

Prof. Valentina Balas, University of Arad, Romania

Prof. N. R. Pal, President, IEEE CIS
Prof. George T., University of Piraeus, Greece
Prof. Yen-Wei Chen, Ritsumeikan University, Japan
Prof. Milan Simic, RMIT University, Australia
GUCON 2019 Organization vii

Prof. M. Paprzycki, Polish Academy of Sciences

Prof. Maria Virvou, University of Piraeus, Greece
Prof. Vincenzo Piuri, University of Milan, Italy
Prof. D. P. Kothari, Ex-Director, IIT Delhi, India
Prof. S. N. Singh, VC, MMMUT, Gorakhpur, India
Prof. Bijaya Ketan Panigrahi, IIT Delhi, India
Prof. R. K. Pandey, DG NPTI, India

Technical Program Committee and Reviewers

Dr. A. R. Abhyankar
Dr. Aditi Sharan
Dr. Ajay Mittal
Dr. Sudhir Kumar Sharma
Dr. Ajai Jain
Dr. Alok Kushwaha
Dr. Amit Agarwal
Dr. Amalendu Patnaik
Dr. Anil K. Ahlawat
Dr. Anil K. Singh
Dr. Anuradha
Dr. Arun Kumar Verma
Dr. Aseem Chandel
Dr. Asheesh K. Singh
Dr. Ashutosh Dixit
Dr. Asif Ekbal
Dr. B. Dushmanta Kumar Patro
Dr. Baij Nath Kaushik
Dr. Bhaskar Biswas
Dr. Bharat Singh Rajpurohit
Dr. C. Patvardhan
Dr. C. Rama Krishna
Dr. C. K. Nagpal
Dr. Chandra Sekaran
Dr. Chiranjeev Kumar
Dr. Chittaranjan Hota
Dr. D. Bhagwan Das
Dr. D. A. Mehta
Dr. D. S. Kushwaha
Dr. D. S. Yadav
Dr. Desh Deepak Sharma
Dr. Dhram Singh
viii GUCON 2019 Organization

Dr. Dimple J. Gupta

Dr. Diwakar Bhardwaj
Dr. Girish Patnaik
Dr. Jai Govind Singh
Dr. Joy Deep Mitra
Dr. K. V. Arya
Dr. Kiran Kumar Pattanaik
Dr. Kishor K. Bhoyar
Dr. Komal Kumar Bhatia
Dr. Lalit Kumar Awasthi
Dr. M. K. Dutta
Dr. M. P. Singh
Dr. Madhavi Sinha
Dr. Manisha Sharma
Dr. Mohd. Rihan
Dr. Mayank Pandey
Dr. Munesh C. Trivedi
Dr. N. Badal, Knit
Dr. Nanhay Singh
Dr. Narendra Kohli
Dr. Naresh Chauhan
Dr. Naveen Kumar
Dr. Neelam Duhan
Dr. Neeraj Tyagi
Dr. O. P. Verma
Dr. Pooja Jain
Dr. Pooja Pathak
Dr. Prabhat Ranjan
Dr. Prabhakar Tiwari
Dr. Prabin Panigrahi
Dr. Pragya Dwivedi
Dr. Pradeep Sharma
Dr. Pramod Kumar
Dr. Pramod Kumar Singh
Dr. Punam Bedi
Dr. R. K. Singh
Dr. R. S. Yadav
Dr. R. S. Rao
Dr. Rahul Rishi
Dr. Rajesh Prasad
Dr. Reena Dadhich
Dr. Ruchika Malhotra
Dr. S. P. Tripathi
Dr. Sapna Gambhir
Dr. Suneeta Agarwal
GUCON 2019 Organization ix

Dr. Sujoy Das

Dr. Sukomal Pal
Dr. Sunil Kumar Khatri
Dr. Tanveer Siddiqui
Dr. Tarun Shrimali
Dr. Vasudha Bhatnagar
Dr. Vishal Bhatnagar
Dr. Yashpal Singh
Prof. Herbert H. C. Lu
Dr. Senthilrajan Agni
Dr. Abhineet Anand
Dr. Anurag Baghel
Dr. Balamurugan Balusamy
Dr. Priti Bansal
Dr. Sonia Bansal
Dr. Annappa Basava
Dr. Rohit Beniwal
Dr. Vandana Bhasin
Dr. Rodrigo Bortoletto
Dr. John Moses Cyril
Dr. Pinaki Chakraborty
Dr. Sansar Chauhan
Dr. Rahul Chaurasiya
Dr. Surya Deo Choudhary
Dr. Anurag Dixit
Dr. Nripendra Narayan Das
Dr. Indrani Das
Dr. Aparna Datt
Dr. Parneeta Dhaliwal
Dr. Chandrakant Divate
Dr. Rajesh Dubey
Dr. Arman Faridi
Dr. Ankush Ghosh
Dr. Utkarsh Goel
Dr. Pallavi Goel
Dr. Amit Goel
Dr. Priyanka Goyal
Dr. Deepak Gupta
Dr. Suneet Gupta
Dr. Raza Haidri
Dr. Syed Shabih Hasan
Dr. Manas Hati
Dr. Brijesh Iyer
Dr. Manisha Jailia
Dr. Prashant Johri
x GUCON 2019 Organization

Dr. Jegathesh Amalraj Joseph

Dr. Sandeep K. Singh
Dr. Vinay Kumar
Dr. Amita Kapoor
Dr. Sandhya Katiyar
Dr. Anvesha Katti
Dr. Ruqaiya Khanam
Dr. Aanchal Khatri
Dr. Shrawan Kumar
Dr. Devendra Kumar
Dr. Avneesh Kumar
Dr. Arun Kumar
Dr. Sanjeev Kumar
Dr. Vipin Kumar
Dr. Sanjay Kumar
Dr. Bhavnesh Kumar
Dr. Sandeep Kumar
Dr. Neetesh Kumar
Dr. Mohanraj M.
Dr. Ramakrishnan Malaichamy
Dr. Manas Kumar Mishra
Dr. Baibaswata Mohapatra
Dr. Thiyagarajan Muthunatesan
Dr. Rashid Mahmood
Dr. Yogendra Meena
Dr. Gitanjali Mehta
Dr. A. K. Mishra
Dr. Keshav Niranjan
Dr. Manoj Panda
Dr. Sanjeev Pippal
Dr. V. A. Sankar Ponnapalli
Dr. Shiv Prakash
Dr. Sheetla Prasad
Dr. Mohammed Abdul Qadeer
Dr. R. Gunasundari Ranganathan
Dr. Ranjeet Kumar Ranjan
Dr. Rohit Raja
Dr. Bharti Rana
Dr. Mukesh Rawat
Dr. Navaid Zafar Rizvi
Dr. Pravinth Raja S.
Dr. Anil Kumar Sagar
Dr. Rajeev Sharma
Dr. Birendra Kumar Sharma
Dr. Shrddha Sagar
GUCON 2019 Organization xi

Dr. Jyoti Sahni

Dr. Mohd. Saifuzzaman
Dr. Kavita Saini
Dr. Kamalesh Sethuramalingam
Dr. Priestly Shan
Dr. Gavaskar Shanmugam
Dr. Dilip Kumar Sharma
Dr. R. P. Sharma
Dr. Mayank Sharma
Dr. Sudhir Sharma
Dr. Lokesh Kumar Sharma
Dr. Vishnusharma
Dr. Jitendra Singh
Dr. Girish Singh
Dr. Karan Singh
Dr. Harikesh Singh
Dr. Prashant Singh
Dr. Neetay Singh
Dr. Ajay Shanker Singh
Dr. Arun Solanki
Dr. Subhranil Som
Dr. Ritesh Srivastava
Dr. Vijayalakshmi Subramanian
Dr. Hardeo Kumar Thakur
Dr. Pradeep Tomar
Dr. Shashi Kant Verma
Dr. Sohan Kumar Yadav
Dr. Vinod Yadav
Dr. Dileep Yadav
Dr. Chandra Yadav
Dr. Emre Yay
Dr. Aasim Zafar
Dr. Usha Chauhan
Dr. Chetna Dabas
Dr. Sanjoy Das
Dr. Sumithra Gavaskar
Dr. Vimal Kumar
Preface

The book constitutes selected high-quality papers presented in the International

Conference on Computing, Power, and Communication Technologies 2019
(GUCON 2019) organized by Galgotias University, India, in September 2019. It
discusses the issues in electrical, computer, and electronics engineering and tech-
nologies. The selected papers are organized into three sections—power and energy,
control system and power electronics, and drives and renewable energy. In-depth
discussions on various issues under topics provide an interesting compilation for
researchers, engineers, and students.
We are thankful to all the authors who have submitted papers for keeping the
quality of the GUCON 2019 at high levels. We would like to acknowledge all the
authors for their contributions and the reviewers. We have received invaluable help
from the members of the International Program Committee and the chairs
responsible for different aspects of the workshop. We also appreciate the role of
special session organizers. Thanks to all of them, we had been able to collect many
papers on interesting topics, and during the conference, we had very interesting
presentations and stimulating discussions.
Our special thanks go to Leopoldo Angrisani (Editor in Chief, Springer, Lecture
Notes in Electrical Engineering Series) for the opportunity to organize this
guest-edited volume.
We are grateful to Springer, especially to Aninda Bose (Senior Editor, Hard
Sciences Publishing), for the excellent collaboration, patience, and help during the
evolvement of this volume.
We hope that the volume will provide useful information to professors,
researchers, and graduated students in the areas of power, control, and renewable
energy and applications, and all will find this collection of papers inspiring, infor-
mative, and useful. We also hope to see you at a future GUCON event.

Gorakhpur, India S. N. Singh

Faridabad, India R. K. Pandey
New Delhi, India Bijaya Ketan Panigrahi
New Delhi, India D. P. Kothari

xiii
Contents

An Investigation on Multi-junction Solar Cell for Maximum Power

Point Tracking Using P&O and ANN Techniques . . . . . . . . . . . . . . . . . 1
Prachi Rani and Omveer Singh
Generalized Decoupling and Robust Control of Unstable MIMO
System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Sumit Kumar Pandey, Jayati Dey and Subrata Banerjee
Economic Approach to Design of a Level 2 Residential Electric
Vehicle Supply Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Samir M. Shariff, Mohammad Saad Alam, Shadman Faraz,
Mohd Aiman Khan, Ahmad Abbas and Mohammad Amir
FPGA Based Speed Control and Back EMF Extraction from Line
Voltages Using IIR Digital Filters for BLDCM . . . . . . . . . . . . . . . . . . . 41
Umesh Kumar Soni, Maloth Naresh and Ramesh Kumar Tripathi
Power Quality Enhancement Using FACTS Device in Transmission
System with DPFC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Vandana Chaudhary, Krishna Dutt, Maloth Naresh
and Ramesh Kumar Tripathi
Optimal Placement of Resistive Superconducting Fault Current
Limiters in Microgrid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Sneha Rai and Mala De
Design of Optimal PID Controller for Control of Twin Rotor MIMO
System (TRMS) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Sumit Kumar Pandey, Jayati Dey and Subrata Banerjee
Fractional-Order (FO) Control of DC–DC Buck–Boost Converter . . . . . 107
M. K. Sameer Kumar, Jayati Dey and Reetam Mondal

xv
xvi Contents

Comparison of Optimal DG Placement in Radial Distribution System

Using Centrality Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Dibya Bharti and Mala De
Comparison of quasi-Switched Boost Inverter and Two-Stage dc/dc
Boost Inverter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
P. Sriramalakshmi
Forecasting Soil Moisture Based on Evaluation of Time Series
Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Sukhwinder Singh, Sanmeet Kaur and Parteek Kumar
Modeling and Estimation of Lithium-ion Battery State of Charge
Using Intelligent Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
S. Hemavathi
Improved DTC-Drive-Based Photovoltaic Water Pumping System
with INC-MPPT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 173
Priyanka Singh and Prerna Gaur
Artificial Neural Network-Based Battery Energy Storage System
for Electrical Vehicle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193
Neha Kumari and Vani Bhargava
Data Communication Between DC Microgrids for Real-Time
Converter Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199
Victor George, Pradipkumar Dixit, Ayushi Priya, Deeksha Singh,
Tanya Swaroop and D. Nikita
Performance Analysis of Mechanical Rotary System Using Linear
Quadratic Regulator Controller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211
Piyali Das, Ram Krishna Mehta and Om Prakash Roy
Reduction of Selective Harmonics in PWM AC Chopper Using
Teaching–Learning-Based Optimization . . . . . . . . . . . . . . . . . . . . . . . . . 229
D. B. Ghorpade, A. S. Koshti and S. S. Halve
Estimating Capacitor Health Connected in Solar Power System
Using Wavelet Transform . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239
Shivam Srivastava and Sanjay Kumar Maurya
Design of Equidistant Hexagonal Coil System for Demagnetization
of Naval Vehicles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 251
Ratan Singh, Sonal Jain, Vikas Singh and Faruk Kazi
Contents xvii

Design Aspects of the Future IoT-Based On-Road Charging

of Electric Vehicles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 263
Victor George, B. Deepak, Shubham Kumar, Shobhit Kumar,
Sindhu Reddy and S. Ashok

Author Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 275

About the Editors

S. N. Singh is currently the Vice-Chancellor of Madan Mohan Malaviya

University of Technology, Gorakhpur, India, and a Professor at the Department of
Electrical Engineering, Indian Institute of Technology Kanpur, India. He is also the
recipient of the German Humboldt Fellowship and the Danish Otto-Monsted
Fellowship. In 2013, Professor Singh became the first Asian to receive the IEEE
Educational Activity Board Meritorious Achievement Award in Continuing
Education. His research interests include power system restructuring, FACTS,
power system optimization and control, wind power, and security analysis.
Professor Singh has published more than 440 papers in international/national
journals/conferences, and written two books.

R. K. Pandey is a Professor at the Department of Electrical Engineering, Indian

Institute of Technology (BHU), Varanasi, and is the Director General, National
Power Training Institute (NPTI). He has over 36 years’ experience in the fields of
high-voltage direct current (HVDC) transmission technology and flexible AC
transmission systems (FACTS) device control, intelligent power control along with
the operation of power systems in open access. He has published more than 150
peer-reviewed papers in both national and international journals and at leading
conferences.

Bijaya Ketan Panigrahi is a Professor of Electrical and Electronics at the

Engineering Department, Indian Institute of Technology, Delhi, India. He received
his Ph.D. degree from Sambalpur University. He is Chief Editor of the International
Journal of Power and Energy Conversion. His interests include power quality,
FACTS devices, power system protection, and AI applications in power systems.

D. P. Kothari is an educationist and a Professor who has held leadership positions

at various engineering institutions in India, including IIT Delhi, Visvesvaraya
National Institute of Technology, Nagpur, and VIT University, Vellore.

xix
xx About the Editors

In recognition of his contributions to engineering education, he was made an IEEE

Fellow. He has published and presented over 842 papers in national and international
journals and conferences. He has authored and co-authored about fifty books. He is
the recipient of numerous lifetime achievement and other awards.
An Investigation on Multi-junction Solar
Cell for Maximum Power Point Tracking
Using P&O and ANN Techniques

Prachi Rani and Omveer Singh

Abstract Renewable energy resources are becoming a vital part for the energy pro-
duction in today’s world. Generation of energy by using solar equipment is increasing
day by day. A multi-junction solar cell is the one which consists of multiple junctions
taking into consideration the tunnel junction in the solar cell so that efficiency of the
solar cell is improved. Temperature and solar irradiance are consequential factors in
order to determine the ability of the solar cell. A noticeable change in any one factor
shows a clear change in the values in the Voltage-Current (V-I) and Power-Voltage
(P-V) curves of the solar cell. The conversion efficiency can be improved by some
MPPT techniques that are applied on the solar cell. Perturb & observe (P&O) and
Artificial Neural Network (ANN) techniques are implemented and compared here to
attain a better technique for the extraction of solar energy. The plots and graphs here
depict the miscellaneous characteristics of the multi-junction solar cell including
effect of strategies applied on it in MATLAB/Simulink.

Keywords Multi-junction · Tandem cell · Perturb & observe · Artificial neural

network · MATLAB/Simulink

1 Introduction

A source of energy can continue only until it is depleted. Well due to this fact, the
conventional sources that are depleting will no longer be the source of generating
energy. This fatal problem is affecting almost every section contributing in the econ-
omy of any country. Existence of renewable energy resources in ample amount is a
boon for generating unlimited energy. The trail of these renewable energy resources
includes many resources yet much has been said and done on solar energy [1].
For bringing forth solar energy into play, solar cells are required which later
became a vital topic of research. These researches lead us to multiple types of solar

P. Rani (B) · O. Singh

Department of Electrical Engineering, Gautam Buddha University, Greater Noida 201312, India
e-mail: 05prachi05@gmail.com
O. Singh
e-mail: omveers@gmail.com
© Springer Nature Singapore Pte Ltd. 2020 1
S. N. Singh et al. (eds.), Advances in Power and Control Engineering, Lecture Notes in
Electrical Engineering 609, https://doi.org/10.1007/978-981-15-0313-9_1
2 P. Rani and O. Singh

cells, but the only motto was to maximize the efficiency of the solar cell. Multi-
junction solar cell (MJSC) is one of these solar cells that have high conversion
efficiency as compared to some of the solar cells [2]. These types of Photovoltaic
(PV) cells have space and terrestrial applications in which many researches are done
every now and then. Tandem solar cells have been studied since 1960. Earlier days,
researchers encouraged R&D of tandem cells based on their computer analysis [3].
MJSCs consist of different semiconductor material that forms diversified p–n
junction integrated to cell stack which is connected together with the help of tunnel
junctions and window layer. The conversion efficiency of the whole solar cell is
increased as each semiconductor material absorbs wide range of wavelength of light
which extracts more sunlight. At present, InGaP/GaAs/Ge solar cell which is a MJSC
efficiently absorbs the broad spectrum of sunlight and is used in space [3–8]. MJSCs
are the solar cells in which maximum power point is greater than the single-junction
silicon solar cell.
Higher resistance towards irradiance, increased conversion efficiency and lower
temperature coefficient are some of the properties of MJSC. The efficiency of multi-
junction solar cell is far more than that of silicon solar cell. These solar cells can be
used in several other industrial, domestic and agriculture sectors. Implementation of
solar cells in these section leads to more economic aspect. The operation of these
devices is more effective as there is luminescent coupling that occurs in the multi-
junction devices [9, 10].
As there are different semiconductor materials, the bandgap energy of each sub-
cell is different depending upon the material. The top layer of the MJSC uses the
largest band gap, and the lower layers reduce the band gap [5]. The bandgap energy of
every material and the open-circuit voltage vary with respect to temperature. These
solar cells convert sunlight to DC electricity which is then connected to inverter
that converts into AC source through which it can be used in further applications in
day-to-day life. Such connections form a PV system that can be certainly used in
household chores as well as in street lights.
In this study, triple-junction solar cell is implemented, and then, its V–I and P–V
characteristics are studied at standard as well as different radiations. Afterwards,
P&O and ANN based MPPT techniques are exercised on the MJSC. This helps in
enhancing the conversion efficiency at economical level.

2 Methodologies

When the laboratory experimental procedures were done, some challenges were
faced in combining semiconducting material for the stack. These combinations are
based on some basic criteria like lattice matching, bandgap energy matching and
current matching.
Lattice constant of the material of the solar cell should match because even a small
mismatch in lattice will lead to lattice dislocation. The bandgap energy matching
deals with the fact that the energy levels should be in such a limit that absorption of
An Investigation on Multi-junction Solar Cell … 3

the spectrum of sunlight is done in an efficient way. Lastly, current matching is the
most important factor as the materials are stacked in a series form so it is required
that the current of each sub-cell is equal. These criterions lead to higher conversion
efficiency and also coherent application of the multi-junction solar cell. Keeping all
the factors in mind, a triple-junction solar cell consisting of a GaInP solar cell as the
top layer, InGaAs in the middle layer and Ge layer as the bottom layer [6], is formed
and implemented.
Standard Test Condition (STC), i.e. 1000 W/m2 irradiance and 25 °C temperature,
is the condition under which the simulation is performed.

2.1 Perturb & Observe Technique

Out of all the techniques, P&O is the most primary and prominent technique. The
algorithm of P&O method is to measure the instantaneous current and instantaneous
voltage of the output power. Then, a comparison of output power in current time
point is made to previous time point’s power output [3].
In this approach, yield voltage of sun-based board is perturbed and yield control
is always recognized. The sun-powered board current and voltage are evaluated, and
therefore, similar power is figured. Essential advance size is given by the external
circuit. Perturbation in voltage is resolved, and many experiments are compared
and observed as per control scheme. In case that the negative change is recognized
concerning the change in voltage, the duty ratio is diminished; it is pretended by
the nonlinear P–V characteristics that MPP is navigated and following inverse way
begins. Just as the fixed step is given by the outer circuit, it significantly influences
the rate of convergence and ripple content; however, the tracking speed enormously
diminishes.

2.2 Artificial Neural Network

ANN is one of the best-utilized strategies to accomplish MPPT for PV frameworks

of nonlinear ecological circumstances. It is a soft computing technique which helps
in improving the conversion efficiency of the given MJSC. ANN technique works
similar to that of a human brain.
This technique is used for exploring the MPP of the solar cell by the help of feed-
forward network. These networks are characterized by acyclic graph which describes
the topological structure of network [10]. Operating temperature and irradiance are
served as inputs to the feed-forward network including the weights and the target
output, and the network is processed just the same way as brain of human functions
to obtain the most efficient output. This output is then served to pulse width modu-
lation sub-system which produces the pulse passed on to the DC converter. The final
outcomes of the whole set-up lead to more accurate result.
4 P. Rani and O. Singh

3 Mathematical Structure of the System

The basic model of MJSC in the software MATLAB/Simulink is implemented when

the basic relation between current density and voltage is obtained. Therefore, the
current density of a single cell of the MJSC can be represented by the following
equation:

J = Jph −Jdiode − Jpr (1)

where J ph is the photo current density which is equal to the short-circuit current
density at reference temperature and irradiance. J diode is the diode current density,
and J pr is the shunt current density.
The diode current density is formulated as follows:
 q(V +J ×A×Rs ) 
−1
Jdiode = J0i e ni ×k B×T (2)

where J 0i is the diode’s reverse saturation current density, q is charge constant, A

is the cell area, ni is a constant, kB is Boltzmann constant and T is the operating
temperature.
J 0i which characterizes diode saturation current density is given by:
−E g
3+i
J0i = ki × T 2 × e (ni ×k B×T ) (3)

where k is a constant, J pr is the shunt current density which is conventionally

neglected as the shunt resistance is very large. E g is the bandgap energy in eV whose
value depends on operating temperature since its energy is inversely proportional to
operating temperature [8].
Open-circuit voltage per cell of the multi-junction solar cell is given by the fol-
lowing equation:
 
ni × k B × T Jsci
Voc = ln +1 (4)
q J0i

The sum of all three open-circuit voltages is the total open-circuit voltage of the
multi-junction solar cell.
Figure 1 shows the equivalent circuit of multi-junction solar cell which is further
implemented in the MATLAB/Simulink software for study and analysis keeping the
physical conditions and limitations in mind.
An Investigation on Multi-junction Solar Cell … 5

Fig. 1 Equivalent circuit diagram of MJSC

4 Way of Implementation

A MATLAB/Simulink of multi-junction solar cell is created on the basis of above

theories and equations. Triple-junction solar cell is simulated, and then, various
results are examined. The block diagram of single cell of MJSC is drawn in Fig. 2.
Current density and voltage and also power and voltage characteristics can be
easily obtained by the simulation model of the solar cell. These curves give the
value of short-circuit current, open-circuit voltage, maximum voltage and maximum
power. The simulated results show how each stacked cell can perform for PV energy
generation. Note that sampling curves were created at 1-sun radiation and fixed
6 P. Rani and O. Singh

Fig. 2 Block diagram of single cell of MJSC

ambient temperature same as reference [7]. Implemented model of MJSC is presented

in the Fig. 3.
Perturb & observe is a consistent procedure; it is recasting intermittently up until
the MPP occurs. The Simulink model of the system is given as in Fig. 4. The simula-
tion model of MPPT controller, i.e. a sub-system for fundamental simulation defined
in the light of the ANN, appears in the given Fig. 5.

5 Results and Analysis

Figure 6 gives the V–I curve of solar cell and its sub-cell at 1000 W/m2 radiation
and temperature of 25 °C. Due to the values of the parameters in the above formulae,
the following graphs are attained with Ge having the lowest values then InGaAs and
after that InGaP. The total of all the sub-cells is equal to MJSC graph.
Following graphs depict the various characteristics of triple-junction solar cell.
Figure 7 shows the V–I curve of multi-junction solar cell at different radiations.
The following graph depicts that as the radiation decreases, similarly the value of
current density in the graph decreases. The values of the irradiance vary from 300 to
1000 W/m2 .
In the Fig. 8, plot gives the P–V curve of solar cell at 1000 W/m2 radiations and
temperature of 25 °C. The peak of this curve gives the maximum power point at
which the voltage attained is maximum voltage.
Figure 9 shows the P–V curve of multi-junction solar cell at different radiations.
An Investigation on Multi-junction Solar Cell … 7

Fig. 3 Implemented model of MJSC

Fig. 4 MATLAB/Simulink model using P&O technique

8 P. Rani and O. Singh

Fig. 5 MATLAB/Simulink model using ANN technique

Fig. 6 V–I characteristics of MJSC and its sub-cell

It can be inferred from the given below graph that as the radiation changes the P–V
graph also changes accordingly.
The response of output power after implementing P&O strategy is shown in
Fig. 10. It is noticed that P&O is an effective control method to overcome the non-
linear characteristics of PV cell and improve the efficiency of PV power generation
system but still causes some oscillations and the output produced by the system.
An Investigation on Multi-junction Solar Cell … 9

Fig. 7 V–I characteristics of MJSC at different radiations

Fig. 8 P–V characteristics of MJSC

10 P. Rani and O. Singh

Fig. 9 P–V characteristics of MJSC at different radiations

Fig. 10 Power vs Time graph after implementing P&O MPPT technique

An Investigation on Multi-junction Solar Cell … 11

Fig. 11 Power vs Time graph after implementing ANN MPPT technique

The response of output power after implementing ANN is shown in Fig. 11.
Through simulation results, it is observed that the system completes the MPPT suc-
cessfully, and it has fewer fluctuations as compared to the other strategy. The plot
given in Fig. 12 depicts the comparison of the two MPPT techniques, i.e. P&O and
ANN. This clearly shows that ANN technique is the most appropriate technique as
it has less oscillation and is more efficient than the P&O technique. ANN is faster,
accurate, efficient and accessible as compared to the conventional strategies.

Fig. 12 Power vs Time graph depicting comparison of P&O and ANN techniques
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crumbed, but this is not a very usual mode of serving them.
Small soles, 6 minutes; large, about 10 minutes.
 TO BOIL SOLES.

The flesh of a fine fresh sole, when boiled with care, is remarkably
sweet and delicate: if very large it may be dressed and served as
turbot, to which it will be found little inferior in flavour. Empty it, take
out the gills, cut off the fins, and cleanse and wash it with great
nicety, but do not skin it; then either lay it into cold water in which the
usual proportion of salt has been dissolved, and heat it rather slowly,
and then simmer it from five to ten minutes, according to its size; or
boil it in the manner directed in the first pages of this chapter. Drain it
well on the fish-plate as it is lifted out, and dish it on a napkin, the
white side upwards, and serve it quickly with anchovy, shrimp, or
lobster sauce. It may also be sent to table thickly covered with the
Cream Fish Sauce, Caper Fish Sauce, or Lady’s Sauce, of Chapter
VI.; though this is a mode of service less to be recommended, as the
sauce cools more speedily when spread over the surface of the fish:
it is, however, the continental fashion, and will therefore find more
favour with some persons.
Very large sole, 5 to 10 minutes; moderate sized, 4 to 6 minutes.
 FILLETS OF SOLES.

The word fillet, whether applied to fish, poultry, game, or butcher’s

meat, means simply the flesh of either (or of certain portions of it),
raised clear from the bones in a handsome form, and divided or not,
as the manner in which it is to be served may require. It is an elegant
mode of dressing various kinds of fish, and even those which are not
the most highly esteemed, afford an excellent dish when thus
prepared. Soles to be filletted with advantage should be large; the
flesh may then be divided down the middle of the back, next,
separated from the fins, and with a very sharp knife raised clear from
the bones.[47] When thus prepared, the fillets may be divided,
trimmed into a good form, egged, covered with fine crumbs, fried in
the usual way, and served with the same sauces as the whole fish;
or each fillet may be rolled up, in its entire length, if very small, or
after being once divided if large, and fastened with a slight twine, or
a short thin skewer; then egged, crumbed, and fried in plenty of
boiling lard; or merely well floured and fried from eight to ten
minutes. When the fish are not very large, they are sometimes
boned without being parted in the middle, and each side is rolled
from the tail to the head, after being first spread with pounded
shrimps mixed with a third of their volume of butter, a few bread-
crumbs, and a high seasoning of mace and cayenne; or with
pounded lobster mixed with a large portion of the coral, and the
same seasoning, and proportion of butter as the shrimps; then laid
into a dish, with the ingredients directed for the soles au plat; well
covered with crumbs of bread and clarified butter, and baked from
twelve to sixteen minutes, or until the crumbs are coloured to a fine
brown in a moderate oven.
47. A celebrated French cook gives the following instructions for raising these
fillets:—“them up by running your knife first between the bones and the flesh,
then between the skin and the fillet; by leaning pretty hard on the table they
will come off very neatly.”

The fillets may likewise be cut into small strips or squares of

uniform size, lightly dredged with pepper or cayenne, salt and flour,
and fried in butter over a brisk fire; then well drained, and sauced
with a good béchamel, flavoured with a teaspoonful of minced
parsley.
 SOLES AU PLAT.

Clarify from two to three ounces of fresh butter, and pour it into the
dish in which the fish are to be served; add to it a little salt, some
cayenne, a teaspoonful of essence of anchovies, and from one to
two glasses of sherry, or of any other dry white wine; lay in a couple
of fine soles which have been well cleaned and wiped very dry, strew
over them a thick layer of fine bread-crumbs, moisten them with
clarified butter, set the dish into a moderate oven, and bake the fish
for a quarter of an hour. A layer of shrimps placed between the soles
is a great improvement; and we would also recommend a little
lemon-juice to be mixed with the sauce.
Baked, 15 minutes.
Obs.—The soles are, we think, better without the wine in this
receipt. They require but a small portion of liquid, which might be
supplied by a little additional butter, a spoonful of water or pale
gravy, the lemon-juice, and store-sauce. Minced parsley may be
mixed with the bread-crumbs when it is liked.
 BAKED SOLES.

(A simple but excellent Receipt.)

Fresh large soles, dressed in the following manner, are remarkably
tender and delicate eating; much more so than those which are fried.
After the fish has been skinned and cleansed in the usual way, wipe
it dry, and let it remain for an hour or more, if time will permit, closely
folded in a clean cloth; then mix with a slightly beaten egg about an
ounce of butter, just liquefied but not heated at the mouth of the
oven, or before the fire; brush the fish in every part with this mixture,
and cover it with very fine dry bread-crumbs, seasoned with a little
salt, cayenne, pounded mace, and nutmeg. Pour a teaspoonful or
two of liquid butter into a flat dish which will contain the fish well; lay
it in, sprinkle it with a little more butter, press the bread-crumbs
lightly on it with a broad-bladed knife, and bake it in a moderate oven
for about twenty minutes. If two or more soles are required for table
at the same time, they should be placed separately, quite flat, in a
large dish, or each fish should be laid on a dish by itself. On our first
essay of this receipt, the fish dressed by it (it was baked for twenty-
five minutes in a very slack iron oven) proved infinitely nicer than one
of the same size which was fried, and served with it. The difference
between them was very marked, especially as regarded the
exceeding tenderness of the flesh of that which was baked; its
appearance, however, would have been somewhat improved by a
rather quicker oven. When ready to serve, it should be gently glided
on to the dish in which it is to be sent to table. About three ounces of
bread-crumbs, and two and a half of butter, will be sufficient for a
large pair of soles. They will be more perfectly encrusted with the
bread if dipped into, or sprinkled with it a second time, after the first
coating has been well moistened with the butter.
 SOLES STEWED IN CREAM.

Prepare some very fresh middling sized soles with exceeding

nicety, put them into boiling water slightly salted, and simmer them
for two minutes only; lift them out, and let them drain; lay them into a
wide stewpan with as much sweet rich cream as will nearly cover
them; add a good seasoning of pounded mace, cayenne, and salt;
stew the fish softly from six to ten minutes, or until the flesh parts
readily from the bones; dish them, stir the juice of half a lemon to the
sauce, pour it over the soles, and send them immediately to table.
Some lemon-rind may be boiled in the cream, if approved; and a
small teaspoonful of arrow-root, very smoothly mixed with a little
milk, may be stirred to the sauce (should it require thickening) before
the lemon-juice is added. Turbot and brill also may be dressed by
this receipt, time proportioned to their size being of course allowed
for them.
Soles, 3 or 4: boiled in water 2 minutes. Cream, 1/2 to whole pint;
salt, mace, cayenne: fish stewed, 6 to 10 minutes. Juice of half a
lemon.
Obs.—In Cornwall the fish is laid at once into thick clotted cream,
and stewed entirely in it; but this method gives to the sauce, which
ought to be extremely delicate, a coarse fishy flavour which the
previous boil in water prevents.
At Penzance, grey mullet, after being scaled, are divided in the
middle, just covered with cold water, and softly boiled, with the
addition of branches of parsley, pepper and salt, until the flesh of the
back parts easily from the bone; clotted cream, minced parsley, and
lemon-juice are then added to the sauce, and the mullets are dished
with the heads and tails laid even to the thick parts of the back,
where the fish were cut asunder. Hake, too, is there divided at every
joint (having previously been scaled), dipped into egg, then thickly
covered with fine bread-crumbs mixed with plenty of minced parsley,
and fried a fine brown; or, the back-bone being previously taken out,
the fish is sliced into cutlets, and then fried.
 TO FRY WHITINGS.

[In full season from Michaelmas to beginning of February.]

Clean, skin, and dry them thoroughly in a cloth, fasten their tails to
their mouths, brush slightly beaten eggs equally over them, and
cover them with the finest bread-crumbs, mixed with a little flour; fry
them a clear golden brown in plenty of boiling lard, drain and dry
them well, dish them on a hot napkin, and serve them with good
melted butter, and the sauce cruets, or with well made shrimp or
anchovy sauce. A small half-teaspoonful of salt should be beaten up
with the eggs used in preparing the whitings: two will be sufficient for
half a dozen fish.
5 to 8 minutes, according to their size.
 FILLETS OF WHITINGS.

Empty and wash thoroughly, but do not skin the fish. Take off the
flesh on both sides close to the bones, passing the knife from the tail
to the head; divide each side in two, trim the fillets into good shape,
and fold them in a cloth, that the moisture may be well absorbed
from them; dip them into, or draw them through, some beaten egg,
then dip them into fine crumbs mixed with a small portion of flour,
and fry them a fine light brown in lard or clarified butter; drain them
well, press them in white blotting-paper, dish them one over the other
in a circle, and send the usual sauce to table with them. The fillets
may also be broiled after being dipped into eggs seasoned with salt
and pepper, then into crumbs of bread, next into clarified butter, and
a second time into the bread-crumbs (or, to shorten the process, a
portion of clarified butter may be mixed with the eggs at first), and
served with good melted butter, or thickened veal gravy seasoned
with cayenne, lemon-juice, and chopped parsley.
Five minutes will fry the fillets, even when very large rather more
time will be required to broil them.
 TO BOIL WHITINGS.

(French Receipt)
Having scraped, cleansed, and wiped them, lay them on a fish-
plate, and put them into water at the point of boiling; throw in a
handful of salt, two bay leaves, and plenty of parsley well washed
and tied together; let the fish just simmer from five to ten minutes,
and watch them closely that they may not be overdone. Serve
parsley and butter with them, and use in making it the liquor in which
the whitings have been boiled.
Just simmered from 5 to 10 minutes.
 BAKED WHITINGS À LA FRANÇAISE.

Proceed with these exactly as with the soles au plat of this

chapter; or, pour a little clarified butter into a deep dish, and strew it
rather thickly with finely-minced mushrooms mixed with a
teaspoonful of parsley, and (when the flavour is liked, and
considered appropriate) with an eschalot or two, or the white part of
a few green onions, also chopped very small. On these place the fish
after they have been scaled, emptied, thoroughly washed, and wiped
dry: season them well with salt and white pepper, or cayenne;
sprinkle more of the herbs upon them; pour gently from one to two
glasses of light white wine into the dish, cover the whitings with a
thick layer of fine crumbs of bread, sprinkle these plentifully with
clarified butter, and bake the fish from fifteen to twenty minutes.
Send a cut lemon only to table with them. When the wine is not liked,
a few spoonsful of pale veal gravy can be used instead; or a larger
quantity of clarified butter, with a tablespoonful of water, a
teaspoonful of lemon-pickle and of mushroom catsup, and a few
drops of soy.
15 to 20 minutes.
 TO BOIL MACKEREL.

[In full season in May, June, and July; may be had also in early
spring.]
Open the fish sufficiently to admit of
the insides being perfectly cleansed,
but not more than is necessary for this
purpose; empty them with care, lay
the roes apart, and wash both them
Mackerel. and the mackerel delicately clean. It is
customary now to lay these, and the
greater number of other fish as well,
into cold water when they are to be boiled; formerly all were plunged
at once into fast-boiling water. For such as are small and delicate, it
should be hot; they should be brought gently to boil, and simmered
until they are done; the scum should be cleared off as it rises, and
the usual proportion of salt stirred into the water before the mackerel
are put in. The roes are commonly replaced in the fish; but as they
sometimes require more boiling than the mackerel themselves, it is
better, when they are very large, to lay them upon the fish-plate by
their sides. From fifteen to twenty minutes will generally be sufficient
to boil a full-sized mackerel some will be done in less time; but they
must be watched and lifted out as soon as the tails split, and the
eyes are starting.
Dish them on a napkin, and send fennel or gooseberry sauce to
table with them, and plain melted butter also.
Small mackerel, 10 to 15 minutes; large, 15 to 20 minutes.
 TO BAKE MACKEREL.

After they have been cleaned and well washed, wipe them very
dry, fill the insides with the forcemeat, No. 1 of Chapter VIII., sew
them up, arrange them, with the roes, closely together in a coarse
baking-dish, flour them lightly, strew a little fine salt over, and stick
bits of butter upon them; or pour some equally over them, after
having just dissolved it in a small saucepan. Half an hour in a
moderate oven will bake them. Oyster forcemeat is always
appropriate for any kind of fish which is in season while the oysters
are so; but the mackerel are commonly served, and are very good
with that which we have named. Lift them carefully into a hot dish
after they are taken from the oven, and send melted butter and a cut
lemon to table with them.
1/2 hour.
 BAKED MACKEREL, OR WHITINGS.

(Cinderella’s Receipt—good.)
The fish for this receipt should be opened only so much as will
permit of their being emptied and perfectly cleansed. Wash and wipe
them dry, then fold them in a soft cloth, and let them remain in it
awhile. Replace the roes, and put the fish into a baking-dish of
suitable size, with a tablespoonful of wine, a few drops of chili
vinegar, a little salt and cayenne, and about half an ounce of butter,
well-blended with a saltspoonful of flour, for each fish. They must be
turned round with the heads and tails towards each other, that they
may lie compactly in the dish, and the backs should be placed
downwards, that the sauce may surround the thickest part of the
flesh. Lay two buttered papers over, and press them down upon
them; set the dish into a gentle oven for twenty minutes, take off the
papers, and send the fish to table in their sauce.
A few minutes more of time must be allowed for mackerel when it
is large, should the oven be very slow.
Full-sized whitings are excellent thus dressed if carefully
managed, and many eaters would infinitely prefer mackerel so
prepared, to boiled ones. The writer has port-wine always used for
the sauce, to which a rather full seasoning of chili vinegar, cayenne,
and pounded mace, is added; but sherry, Bucellas, or any other dry
wine, can be used instead; and the various condiments added to it,
can be varied to the taste. This receipt is a very convenient one, as it
is prepared with little trouble, and a stove-oven, if the heat be
properly moderated, will answer for the baking. It is an advantage to
take off the heads of the fish before they are dressed, and they may
then be entirely emptied without being opened. When preferred so,
they can be re-dished for table, and the sauce poured over them.
Obs.—The dish in which they are baked, should be buttered
before they are laid in.
 FRIED MACKEREL.

(Common French Receipt.)

After the fish have been emptied and washed extremely clean, cut
off the heads and tails, split the bodies quite open, and take out the
backbones (we recommend in preference that the flesh should be
taken off the bones as in the following receipt), wipe the mackerel
very dry, dust fine salt and pepper (or cayenne) over them, flour
them well, fry them a fine brown in boiling lard, drain them
thoroughly, and serve them with the following sauce:—Dissolve in a
small saucepan an ounce and a half of butter smoothly mixed with a
teaspoonful of flour, some salt, pepper, or cayenne; shake these
over a gentle fire until they are lightly coloured, then add by slow
degrees nearly half a pint of good broth or gravy, and the juice of one
large lemon; boil the sauce for a couple of minutes, and serve it very
hot. Or, instead of this, add a large teaspoonful of strong made
mustard, and a dessertspoonful of chili vinegar, to some thick melted
butter, and serve it with the fish. A spoonful of Harvey’s sauce or of
mushroom catsup can be mixed with this last at pleasure.
 FILLETS OF MACKEREL.

(Fried or Broiled.)
Take off the flesh quite whole on either side, from three fine
mackerel, which have been opened and properly cleaned; let it be
entirely free from bone, dry it well in a cloth, then divide each part in
two, and dip them into the beaten yolks of a couple of eggs,
seasoned with salt and white pepper, or cayenne; cover them
equally with fine dry crumbs of bread, and fry them like soles; or dip
them into clarified butter, and then again into the crumbs, and broil
them over a very clear fire of a fine brown. Dish them in a circle one
over the other, and send them to table with the Mâitre d’Hôtel sauce
of Chapter V., or with the one which follows it. The French pour the
sauce into the centre of the dish; but for broiled fillets this is not so
well, we think, as serving it in a tureen. The roes of the fish, after
being well washed and soaked, may be dressed with them, or they
may be made into patties. Minced parsley can be mixed with the
bread-crumbs when it is liked.
 BOILED FILLETS OF MACKEREL.

After having taken off and divided the flesh of the fish, as above,
place it flat in one layer in a wide stewpan or saucepan, and just
cover the fillets with cold water; throw in a teaspoonful of salt, and
two or three small sprigs of parsley; bring the mackerel slowly to a
boil, clear off the scum with care, and after two or three minutes of
slow simmering try the fillets with a fork; if the thick part divides with
a touch, they are done. Lift them out cautiously with a slice; drain,
and serve them very hot with good parsley and butter; or strip off the
skin quickly, and pour a Mâitre d’Hôtel sauce over them.
 MACKEREL BROILED WHOLE.

(An excellent Receipt.)

Empty and cleanse perfectly a fine and very fresh mackerel, but
without opening it more than is needful; dry it well, either in a cloth or
by hanging it in a cool air until it is stiff; make with a sharp knife a
deep incision the whole length of the fish on either side of the back
bone, and about half an inch from it, and with a feather put in a little
cayenne and fine salt, mixed with a few drops of good salad oil or
clarified butter. Lay the mackerel over a moderate fire upon a well-
heated gridiron which has been rubbed with suet; loosen it gently
should it stick, which it will do unless often moved; and when it is
equally done on both sides, turn the back to the fire. About half an
hour will broil it well. If a sheet of thickly-buttered writing-paper be
folded round it, and just twisted at the ends before it is laid on the
gridiron, it will be finer eating than if exposed to the fire; but
sometimes when this is done, the skin will adhere to the paper, and
be drawn off with it, which injures its appearance. A cold Mâitre
d’Hôtel sauce (see Chapter V.), may be put into the back before it is
sent to table. This is one of the very best modes of dressing a
mackerel, which in flavour is quite a different fish when thus
prepared to one which is simply boiled. A drop of oil is sometimes
passed over the skin to prevent its sticking to the iron. It may be laid
to the fire after having been merely cut as we have directed, when it
is preferred so.
30 minutes; 25 if small.
 MACKEREL STEWED WITH WINE.

(Very good.)
Work very smoothly together a large teaspoonful of flour with two
ounces of butter, put them into a stewpan, and stir or shake them
round over the fire until the butter is dissolved; add a quarter of a
teaspoonful of mace, twice as much salt, and some cayenne; pour in
by slow degrees three glasses of claret; and when the sauce boils,
lay in a couple of fine mackerel well cleaned, and wiped quite dry;
stew them very softly from fifteen to twenty minutes, and turn them
when half done; lift them out, and dish them carefully; stir a
teaspoonful of made mustard to the sauce, give it a boil, and pour it
over the fish. When more convenient, substitute port wine and a little
lemon-juice, for the claret.
Mackerel, 2; flour, 1 teaspoonful; butter, 2 oz.; seasoning of salt,
mace, and cayenne; claret, 3 wineglassesful; made mustard, 1
teaspoonful: 15 to 20 minutes.
 FILLETS OF MACKEREL STEWED IN WINE.

(Excellent.)
Raise the flesh entire from the bones on either side of the
mackerel, and divide it once, if the fish be small, but cut the whole
into six parts of equal size should they be large. Mix with flour, and
dissolve the butter as in the preceding receipt; and when it has
simmered for a minute, throw in the spice, a little salt, and the thinly
pared rind of half a small fresh lemon, lay in the fillets of fish, shake
them over a gentle fire from four to five minutes, and turn them once
in the time; then pour to them in small portions a couple of large
wineglassesful of port wine, a tablespoonful of Harvey’s sauce, a
teaspoonful of soy, and one of lemon-juice; stew the mackerel very
softly until the thinner parts begin to break, lift them out with care,
dish and serve them in their sauce as hot as possible. We can
recommend the dish to our readers as a very excellent one. A
garnish of fried sippets can be placed round the fish at will. A
teaspoonful of made mustard should be stirred to the sauce before it
is poured over the fish.
Fillets of mackerel, 2; butter, 2 oz.; flour, 1 teaspoonful; rind of 1/2
lemon; salt, cayenne, pounded mace: 2 minutes. Fish, 4 to 5
minutes. Port wine, two large glassesful; Harvey’s sauce, 1
tablespoonful; soy and lemon-juice each, 1 teaspoonful: 4 to 6
minutes. Mustard, 1 teaspoonful.
Obs.—Trout may be dressed by this receipt.