A greedy MLPG method for identifying a control parameter in 2D parabolic PDEs

In this paper, we consider coefficient inverse problems, which are associated with the identification of unknown time dependent control parameter and unknown solution of two-dimensional parabolic inverse problem with overspecialization at a point in the spatial domain. After suitable finite difference approximation of time variable, an MLPG method is used for spatial discretization. To improve the efficiency of the MLPG method, a greedy algorithm is used. In fact, using the greedy algorithm, we avoid using more points from the data site than absolutely necessary and therefore, the method becomes more efficient. Comparison of the different kind of point selection and the effect of noisy data are performed for four test problems while our last test problem considers a problem with unknown solution. The results reveal that the method is efficient.     

Pseudospectral methods for optimal motion planning of differentially flat systems

The article presents some preliminary results on combining two new ideas from nonlinear control theory and dynamic optimization. We show that the computational framework facilitated by pseudospectral methods applies quite naturally and easily to Fliess' implicit state variable representation of dynamical systems. The optimal motion planning problem for differentially flat systems is equivalent to a classic Bolza problem of the calculus of variations. We exploit the notion that derivatives of flat outputs given in terms of Lagrange polynomials at Legendre-Gauss-Lobatto points can be quickly computed using pseudospectral differentiation matrices. Additionally, the Legendre pseudospectral method approximates integrals by Gauss-type quadrature rules. The application of this method to the two-dimensional crane model reveals how differential flatness may be readily exploited.     

Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout

The effect of chitosan–gelatin coating and film on the rancidity development in rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4 ± 1 °C) was examined over a period of 16 days. Composite and bilayer coated and film wrapped fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count) and chemical (TVB-N, POV, TBARS, FFA) characteristics. The results indicated that chitosan–gelatin coating and film retained their good quality characteristics and extend the shelf life of fish samples during refrigerated storage .The coating was better than the film in reducing lipid oxidation of fillets, but there was no significant difference between them in control of bacterial contamination.     

Amine-functionalized and non-functionalized mesoporous silica nanoparticles as the delivery system for tertiary butylhydroquinone (TBHQ)

Journal of Porous Materials - The aim of this study was to encapsulate 2-tert-butylhydroquinone (TBHQ), as a common synthetic antioxidant in food industries, by mesoporous silica nanoparticles...     

In situ emulsion polymerization and characterization of PVAc nanocomposites including colloidal silica nanoparticles for wood specimens bonding

Polyvinyl acetate (PVAc) nanocomposites for wood adhesives containing different amounts of colloidal silica nanoparticles (CSNs) were synthesized via in situ one-step emulsion polymerization. The adhesion strength of wood specimens bonded by PVAc nanocomposites was investigated by the tensile test. Thermal properties of PVAc nanocomposites were also characterized by differential scanning calorimetry and thermogravimetric analysis. Rheological and morphological properties of the PVAc nanocomposites were investigated using rheometric mechanical spectrometry and field emission scanning electron microscopy (FESEM), respectively. The obtaining results showed that the shear strength of PVAc nanocomposite including 1 wt. % CSNs has the highest shear and tensile strength about 4.7 and 3.2 MPa, respectively. A small increment of T_g (~3 °C) and considerable increment of the ash content proved the enhancement of PVAc thermal characterization in the presence of CSNs. FESEM results showed uniform dispersion of nanoparticles throughout the PVAc matrix due to using the in situ emulsion polymerization process. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48570.     

Control of Superelastic Behavior of NiTi Wires Aided by Thermomechanical Treatment with Reference to Three-Point Bending

The aim of this study is to investigate the effect of thermomechanical treatment on the superelastic behavior of a Ti-50.5 at.%Ni wire in terms of loading/unloading plateau, mechanical hysteresis, and permanent set to optimize these parameters for orthodontic applications. A new three-point bending fixture, oral cavity configuration three-point bending (OCTPB) test, was utilized to determine the superelastic property in clinical condition, and therefore, the tests were carried out at 37 °C. The results indicate that the thermomechanical treatment is crucial for thermal transformation and mechanically induced transformation characteristics of the wire. Annealing of thermomechanically treated specimens at 300 and 400 °C for 1/2 and 1 h leads to good superelasticity for orthodontic applications. However, the best superelasticity at body temperature is obtained after annealing at 300 °C for 1/2 h with regard to low and constant unloading force and minimum permanent set.     

Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread

The effects of hydrocolloids in rice–wheat flour were studied. Hydrocolloids at 0%, 0.3%, 0.6% and 1% w/w (flour basis) and guar (G), Lepidium sativum seed (L) and guar-L. sativum seed (GL) gum were tested as additives to the rice/flour in various combinations. The quality parameters for the experiment were assessed with farinography, extensography, amylography and texture profile analysis. The evaluation of dough rheology showed that water absorption, dough development time, dough stability and viscosity all increased with the addition of hydrocolloids alone or in a combination. It was demonstrated that G₁L₁ promoted the highest effect. The mixing tolerance index and gelatinization temperature decreased with an increased hydrocolloid concentration. Extensibility value for the dough that incorporated guar and L. sativum seed gum increased with increasing hydrocolloid concentration from 0.3% to 0.6% and then decreased at 1%. The water activity of all bread didn't have significant differences with increasing hydrocolloids concentration but this parameter 24 decreased during storage. Firmness decreased with increasing hydrocolloid concentration and increased with increasing storage time. The sensory evaluation by a consumer panel gave the higher score for overall acceptability to G_0.3L_0.3 and G_0.3L_0.6 samples. The results also showed that G₁L₁, G₁L_0.6 and G_0.6L₁ samples had high specific volume and porosity.