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Wyszukujesz frazę "Costa, R." wg kryterium: Autor


Wyświetlanie 1-2 z 2
Tytuł:
A sixth-order finite volume method for the 1D biharmonic operator: Application to intramedullary nail simulation
Autorzy:
Costa, R.
Machado, G. J.
Clain, S.
Powiązania:
https://bibliotekanauki.pl/articles/330268.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Zielonogórski. Oficyna Wydawnicza
Tematy:
finite volume method
polynomial reconstruction operator
harmonic operator
biharmonic operator
high order method
Opis:
A new very high-order finite volume method to solve problems with harmonic and biharmonic operators for one-dimensional geometries is proposed. The main ingredient is polynomial reconstruction based on local interpolations of mean values providing accurate approximations of the solution up to the sixth-order accuracy. First developed with the harmonic operator, an extension for the biharmonic operator is obtained, which allows designing a very high-order finite volume scheme where the solution is obtained by solving a matrix-free problem. An application in elasticity coupling the two operators is presented. We consider a beam subject to a combination of tensile and bending loads, where the main goal is the stress critical point determination for an intramedullary nail.
Źródło:
International Journal of Applied Mathematics and Computer Science; 2015, 25, 3; 529-537
1641-876X
2083-8492
Pojawia się w:
International Journal of Applied Mathematics and Computer Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Extraction of Ziziphus lotus fruit syrups: effect of enzymatic extraction and temperature on their rheological and chemical properties
Autorzy:
Letaief, T.
Mejri, J.
Ressureicao, S.
Abderrabba, M.
Costa, R.
Powiązania:
https://bibliotekanauki.pl/articles/2083051.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
Ziziphus lotus L.
syrup
shear-thinning
rheology
enzymatic extraction
Opis:
Fruit syrups are attracting increasing interest in the food industry. Ziziphus lotus fruit syrups were elaborated through the traditional and enzymatic methods with 30, 50 and 70° Brix. A chemical analysis revealed that Ziziphus lotus fruit powder and syrups present a potential source of energy through their relatively higher content of carbohydrates. Rheological oscillatory tests showed that syrups of 30°Brix demonstrate a viscous type of behaviour, the 70°Brix syrups possess an elastic behaviour, while the 50°Brix syrups present a mixed behaviour over the temperature range of 20 to 80°C. These syrups did not demonstrate any thixotropy or time dependence of viscosity. The complex viscosity was described successfully with a mathematical model that incorporates both independent variables, with an Arrhenius-type dependence on temperature, with an activation energy of 21.94 kJ mol-1 for the whole Brix range. The flow behaviour evaluation of the 30 and 50°Brix showed that these are shear-thinning fluids, tending to Newtonian fluids at higher temperatures. The dynamic viscosity was well described by the power law and the dependence of its parameters on temperature was adequately described by a Turian approach. The syrups of Ziziphus lotus fruit demonstrated a potential for further beneficial research with a view to obtaining a commercial food product.
Źródło:
International Agrophysics; 2021, 35, 1; 31-40
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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