Space-time finite elements for a simplified thermo-metallurgical problem relevant to casting

The non-linear thermo-metallurgical problem, relevant for the cooling of a molten metal including the macro-segregation that occurs during the cooling process, is studied here. Due to the strong non-linearities involved in phase transformations, it is necessary to use a fine resolution in space-time in a finite element approximation in order to meet accuracy requirements. We derive space-time FE-methods based on the discontinuous and continuous Galerkin method in time for the energy equation. This formulation integrates the stored energy exactly for a given heat flux. When macro-segregation is incorporated into the model, the problem can be formulated in such a way that the phase-transition drives a flow of species. In addition, diffusion is possible throughout the domain. The model can be further rewritten using a potential approach. By this approach for modelling macro-segregation, we are able to obtain discretizations that guarantee that the balance equations are satisfied, and it is possible to solve the phase-transition problem either as a field problem or as a local problem (defined by a local evolution rule).     

The prospects of non-volatile phase-change RAM

Phase-change read-and-write memory (PRAM) is a promising memory that can solve the problems of conventional memory—scalability, read/write speed, and reliability. We will review the opportunities and technical challenges of PRAM. The most important challenge of PRAM is the reduction of the writing current. Various approaches to reduce the writing current will be reviewed and the prospects of PRAM are discussed.     

Feature-based classifiers for design optimization

We present a design optimization method for systems with high-dimensional parameter spaces using inductive decision trees. The essential idea is to map designs into a relatively low-dimensional feature space, and to derive a classifier to search for high-performing design alternatives within this space. Unlike learning classifier systems that were pioneered by Holland and Goldberg, classifiers defined by inductive decision trees were not originally developed for design optimization. In this paper, we explore modifications to such classifiers to make them more effective in the optimization problem. We expand the notions of feature space, generalize the tree construction heuristic beyond the original information-theoretic definitions, increase the reliance on domain expertise, and facilitate the transfer of design knowledge between related systems. There is a relatively small but rapidly growing body of work in the use of inductive trees for engineering design; the method presented herein is complementary to this research effort.     

Organizational determinants of IT adoption in the pharmaceutical distribution sector

The aim of this paper is to propose new organizational factors that might explain the differences in the extent and the speed of IT adoption. With this in mind, we carried out an analysis of 16 cases in the pharmaceutical distribution sector in Spain. The results indicate that there are certain intangible assets that favour the introduction and development of IT. Among these are a frank and fluid communication between departments and members of the organization, low levels of conflict, the explicit support of top management towards IT adoption and learning and creative skills of IT-staff. In addition to these factors, we found others that we propose as catalysts of IT adoption. Among these we might mention the special relationship between the member-clients and the company in the case of cooperative firms.     

Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers

An inulin syrup made from Jerusalem artichoke tubers, either in its commercial form or after ultrafiltration, was freeze-dried and used as a prebiotic ingredient in the small-scale manufacture of wafer crackers. The flours used for the preparation of wafer batters were from wheat, rye or spelt wheat, or 1:1 combinations of wheat flour and rye flour or wheat flour and spelt wheat flour. Batter viscosity was strongly influenced by the selection of the flour type, but remained within technologically acceptable limits. The ultrafiltration of the inulin syrup, using a 1 kDa membrane, resulted in a significant reduction of the content of free sugars and minerals which, in turn, had a significant impact on the CIE-Lab color values of the wafer crackers. Using spelt wheat flour instead of wheat flour significantly increased wafer cracker firmness measured by penetration, as did the incorporation of ultrafiltered freeze-dried instead of native freeze-dried Jerusalem artichoke syrup. Sensory analysis revealed a significant influence of product formulation on appearance, flavor and texture of the wafer crackers. It can be concluded from quality scores, which were calculated by using weighting factors assigned to the sensory attributes, that wheat flour may be partially replaced by rye flour or spelt wheat flour without negatively affecting the sensory properties of the wafer crackers.