Hamiltonian direct differentiation and adjoint approaches for multibody system sensitivity analysis

The design of multibody systems involves high fidelity and reliable techniques and formulations that should help the analyst to make reasonable decisions. Given that constrained equations of motion for the simplest of multibody systems are highly nonlinear, determining the sensitivity terms is a computationally intensive and complex process that requires the application of special procedures. In this article, two novel Hamiltonian-based approaches are presented for efficient sensitivity analysis of general multibody systems. The developed direct differentiation and the adjoint methods are based on constrained Hamilton's canonical equations of motion. This formulation provides solutions, which are more stable as compared to the results of direct integration of equations of motion expressed in terms of accelerations due to a reduced differential index of the underlying system of differential-algebraic equations and explicit constraint imposition at the velocity level.The proposed Hamiltonian based methods are both capable of calculating the sensitivity derivatives and keeping the growth of constraint violation errors at a reasonable rate. The Hamiltonian-based procedures derived herein appear to be good alternatives to existing methods for sensitivity analysis of general multibody systems.     

Effect of different fibres on texture,rheological and sensory properties of acid casein processed cheese sauces

The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G′ and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.     

A generalization of the octonion Fourier transform to 3-D octonion-valued signals: properties and possible applications to 3-D LTI partial differential systems

Multidimensional Systems and Signal Processing - The paper is devoted to the development of the octonion Fourier transform (OFT) theory initiated in 2011 in articles by Hahn and Snopek. It is also...     

Relationship Between the Thermodynamic Parameters,Structure, and Anticorrosion Properties of Al-Zr-Ni-Fe-Y Alloys

Metallurgical and Materials Transactions A - The influence of the chemical composition on the crystallization process, amorphous phase formation, and the anticorrosion properties of Al-Zr-Ni-Fe-Y...