Nonlinear dynamics of a class-a two-photon laser with injected signal in cascade systems

Abstract

The dynamics of a two-photon laser with injected signal (TPLIS) in the limit of high quality cavity (class-A laser) is analysed by explicitly considering the underlying multi-level structure of the amplifying medium. A three-level cascade system is considered which retains the basic physics of the microscopic lasing processes. In this way the usual two-photon laser equations are consistently modified by the appearance of different dynamic frequency shifts dependent on the two-photon population inversion and on the laser intensity (ac-Stark shift). Although the basic instability scenarios are not qualitatively modified with respect to the effective two-level TPLIS, from the quantitative point of view, population-induced shifts heavily affect the threshold of appearance of instabilities.     

Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems

The rheological behaviour and gel strength of hydrocolloid mixture systems (HMSs) of carboxymethylated flamboyant gum (CFG) with protein hydrolysates (PHs) of Phaseolus lunatus were examined to evaluate the influence of the protein/polysaccharide ratio (2:1 and 3:1), pH (3 and 9) and concentration of solids, according to a 2³ factorial design. The protein concentrate of P. lunatus was hydrolysed with pepsin–pancreatin enzymes. The flow curve results were fitted to the Ostwald–de Waele model. The flow behaviour index (0.66–0.78) for all conditions studied was indicative of the shear‐thinning behaviour. For the HMS, the consistency index (k) values ranged from 0.4 Pa sⁿ to 1.2 Pa sⁿ. The analyses of variance showed that the ratio of PH/CFG and pH were the main variables that had significant effect on k values (P < 0.05). Only PH system presented a weak gel‐like viscoelastic behaviour. Both functional properties were affected by the protein degree of hydrolysis (DH).     

Experimental validation of a type-2 fuzzy logic controller for energy management in hybrid electrical vehicles

The aim of this paper is to present experimental validation results of an energy management system for hybrid electrical vehicles based on type-2 fuzzy logic. The energy management system (EMS) is designed by extracting knowledge from several experts using surveys. The consideration of interval type-2 fuzzy sets enables modeling the uncertainty in the answers of the experts. The validation of the EMS is performed on a real-scale heavy duty vehicle equipped with different energy sources such as batteries, fuel cell system and ultracapacitors. Experimental results are strong evidence that type-2 fuzzy logic is wide adapted for performing the energy management in hybrid electrical vehicles.     

Predicting cetane number,kinematic viscosity,density and higher heating value of biodiesel from its fatty acid methyl ester composition

Biodiesel is a renewable bio-fuel derived from natural fats or vegetable oils, and it is considered as a promising alternative to substitute diesel fuels. Cetane number, viscosity, density, and higher heating value are important properties to affect the utilization of biodiesel fuels, because they are involved in the definition of fuel quality and are required as input data for predictive engine combustion models. This work presents the characterization of two biodiesel samples made from beef tallow and soybean oil through their fatty acid methyl esters (FAMEs) profile. Empirical equations were developed to estimate four physical properties of methyl esters; and an average absolute deviation (AAD) of 5.95%, 2.57%, 0.11% and 0.21% for the cetane number, kinematic viscosity, density, and higher heating value were founded. Cetane number, viscosity, and higher heating value increases because of the increase of molecular weight and these physical properties decrease as the number of double bonds increases. Unlike that of above properties, density decreases as molecular weight increases and density increases as the degree of unsaturation increases. Two general mixing rules and five biodiesel samples were used to study the influence of FAMEs over the physical properties of biodiesel. The prediction of the cetane number, kinematic viscosity, density and higher heating value of biodiesel is very close to the experimental values.     

Effect of cavity surface coating and molding parameters on pressure drop: Developing a new software for rapid calculations

Nowadays, many of the plastic components are aesthetic pieces, and they are fabric, thermoplastic vulcanizates (TPVs), or film coated. In the case of upholstered pieces, they are injected onto a textile tissue introduced into the mold, and they are finished with an edging process. Simulation programs used to optimize the injection process are not able to simulate the injection over fabrics, and therefore, it is difficult to select an injection machine without knowing the pressure drop inside the mold and without knowing how the parameters affect to the injection cycle or to the aesthetic aspect of this kind of pieces. This article presents a software for rapid calculations during the filling phase without the need for complex modeling. The program will be able to calculate pressure drop and other flow parameters that are fundamental for a good design of an industrial mold used in in‐mold decoration (IMD) technique. POLYM. ENG. SCI., 2012. © 2011 Society of Plastics Engineers     

Comprehensive characterization of the functional activities of pressurized liquid and ultrasound-assisted extracts from Chlorella vulgaris

Chlorella vulgaris has been referred as a potential source of bioactive compounds (carotenoids and fatty acids). In this work, the ability of an environmentally friendly extraction technique such as Pressurized Liquid Extraction (PLE) and a traditional extraction technique such as Ultrasound-Assisted Extraction (UAE) to obtain functional compounds from C. vulgaris, at analytical scale, has been demonstrated. Seeked bioactivities were antioxidant and antimicrobial, for their interest in the food industry. Therefore, a methodology including analytical extraction, in-vitro assays and chemical characterization via HPLC-DAD and GC–MS has been used to determine the interest of Chlorella as a source of functional food ingredients. Results demonstrated that PLE provide higher yields than UAE while similar bioactivities were obtained. Important concentration of carotenoids (lutein, neoxanthin, β-carotene, etc.), chlorophylls, sterols, phytols, and fatty acids (among others) have been found in Chlorella extracts that could be correlated to the observed biological activity.     

Speeding-up homography estimation in mobile devices

A critical problem faced by computer vision on mobile devices is reducing the computational cost of algorithms and avoiding visual stalls. In this paper, we introduce a procedure for reducing the number of samples required for fitting a homography to a set of noisy correspondences using a random sampling method. This is achieved by means of a geometric constraint that detects invalid minimal sets. In the experiments conducted, we show that this constraint not only reduces the number of random samples at a negligible computational cost but also balances the processor workload over time preventing visual stalls. In extreme situations of very large outlier proportion and noise level, it reduces in about one order of magnitude the number of required random samples.     

Lipolysis,lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC.