An optimum design of robotic food handling by using Burger model

This paper discusses an optimum design approach on robotic food handling by considering the characteristics of viscoelasticity of object. We pick up a traditional Japanese food, “Norimaki” as a typical example with the viscoelastic characteristics. We first show that the dynamic characteristics of Norimaki can be expressed by utilizing the Burger model. After testing the parameter sensitivity, we show an example of the optimum design for determining the combination of the hand stiffness and the operating velocity. We further show that the resultant plastic deformation can be formulated with the exact solution.     

分数阶对偶Burger方程的精确解

将分数阶复变换方法和tanh函数方法相结合,得到了一种用来求解时-空分数阶非线性微分方程精确解的复变换-tanh函数方法。借助于软件Mathematica的符号计算功能,使用该方法求解了分数阶对偶Burger方程,得到了分数阶对偶Burger方程的新的精确解。     

小麦粉中水溶性阿拉伯木聚糖对面筋蛋白黏弹性的影响

全麦粉中阿拉伯木聚糖(Arabinoxylan,AX)含量较高,蛋白质与其相互作用对面团的黏弹性质存在较大影响.通过测定面筋蛋白及面筋蛋白和水溶性阿拉伯木聚糖(water extractabe arabinoxylan,WEAX)混合体系在不同加水量时的黏弹性,研究WEAX对面筋蛋白黏弹性的影响.由面筋蛋白、G-WEAX混合体系在不同加水量下的蠕变曲线拟合Burger模型所得结果表明:当加水量为50％时,面筋蛋白、G-WEAX混合体黏弹性最大,WEAX可显著提高面筋蛋白的黏弹性;小振幅振荡动态流变性质的测定结果表明,面筋蛋白、G-WEAX混合体系混合体系在加水量50％时,贮能模量G′和损耗模量G”达到最大,WEAX大大提高了面筋蛋白的凝胶强度;温度扫描结果表明G-WEAX体系的G′和G”随温度降低较面筋蛋白的缓慢,弹性对温度的敏感性降低,蛋白质对温度的稳定性提高.     

基于Burgers四元件模型的索膜结构蠕变性能分析

索膜结构在一定的温度和恒定外力作用下会产生变形随时间增长而逐渐增大的现象,即蠕变现象,影响结构的使用价值,因而对索膜结构的蠕变性能的研究是至关重要的.文章利用描述粘弹性蠕变行为的Burgers四元件模型来模拟索膜结构的蠕变性能,推导出蠕变影响的有限元方程.同时,还利用ANSYS软件对索膜结构进行蠕变分析,得出了蠕变第一阶段曲线,为研究蠕变影响的应力应变分析提供了科学依据.     

基于伯格模型的非饱和土蠕变模型构建

滑坡变形发展一般都要经历一定的时间过程,同时在降雨以及库水位变动下,滑坡土体常处于非饱和状态,因此构建考虑基质吸力的非饱和土蠕变模型具有非常重要的意义。以三峡库区某滑坡滑带土非饱和蠕变试验数据为基础,基于伯格模型和非饱和土力学原理及相关假设条件,构建了适合该滑坡滑带土的非饱和蠕变模型。接着,利用非线性回归算法对模型参数进行求解,并将该模型预测值与试验值进行对比,验证了该模型的合理性。最后,考虑模型参数与净围压之间的线性相关性,对模型进一步修正,并验证了修正后模型的有效性。构建的非饱和土蠕变模型能较好地反映该滑坡滑带土的非饱和蠕变特性,其对预测该滑坡的长期变形具有重要的意义。     

聚氯乙烯涂层膜材料非线性蠕变性能预测

为深入研究建筑用膜材的蠕变行为,在室温条件下对聚氯乙烯（PVC）涂层膜材的单轴拉伸蠕变性能进行了测试和分析,采用Burgers模型及其修正模型和Findley幂函数模型对蠕变实测值进行了拟合,并比较了各模型的预测精度。研究结果表明,PVC涂层膜材的蠕变具有非线性特征,且非线性程度与蠕变时间和蠕变应力有关。拟合曲线和蠕变实测值对比显示,选用的蠕变模型均具有较好的拟合优度,均可用于描述PVC涂层膜材的蠕变特性。预测曲线与实测蠕变曲线对比显示,分数阶Burger模型预测精度最高,Findley幂函数模型次之,指数Burgers模型再次之,Burger模型最差。     

求解Burger’s方程的两水平有限差分方法(英文)

本文中提出了求解Burger’s方程的两水平方法.新方法只需在粗网格上求解一个网格步长为H的非线性问题,在细网格上求解一个网格步长为h的线性问题.新格式是隐式无条件稳定的,并且能够得到与单水平解相同的收敛阶.由于单水平方法在细网格上求解一个大型非线性问题,所以我们的方法可以节省大量的计算时间.     

Pointwise uniformly convergent numerical treatment for the non-stationary Burger–Huxley equation using grid equidistribution

This article presents a numerical method for solving the singularly perturbed Burger–Huxley equation on a rectangular domain. That is, the highest-order derivative term in the equation is multiplied by a very small parameter. This small parameter is known as the perturbation parameter. When the perturbation parameter specifying the problem tends to zero, the solution of the perturbed problem exhibits layer behaviour in the outflow boundary region. Most conventional methods fail to capture this layer behaviour. For this reason, there is much current interest in the development of a robust numerical method that may handle the difficulties occurring due to the presence of the perturbation parameter and the nonlinearity of the problem. To solve both of these difficulties a numerical method is constructed. The first step in this direction is the discretization of the time variable using Euler's implicit method with a constant time step. This produces a nonlinear stationary singularly perturbed semidiscrete problem class. The problem class is then linearized using the quasilinearization process. This is followed by discretization in space, which uses the standard upwind finite difference operator. An extensive amount of analysis is carried out in order to establish the convergence and stability of the proposed method. Numerical experiments are carried out for model problems to illustrate graphically the theoretical results. The results indicate that the scheme faithfully mimics the dynamics of the differential equation.     

Impact of sodium chloride on wheat flour dough for yeast‐leavened products. I. Rheological attributes

BACKGROUND: The rheological properties of wheat dough for yeast‐leavened products were tested at different levels of sodium chloride (NaCl) addition ranging from 0 to 40 g NaCl kg^?1 wheat flour. Rheological tests carried out to make this evaluation included (1) empirical rheological methods of the Farinograph, load extension and a dough stickiness test and (2) fundamental rheological methods of creep recovery and dynamic rheometry. Modifications to the gluten matrix microstructure by NaCl were examined by confocal laser‐scanning microscopy. RESULTS: Highly significant (P?0.001) differences due to NaCl addition could be determined in particular by the stickiness test as well as by examination of the creep test with the Burger model. Rheological changes measured in the creep test probably depend on protein charge shielding due to NaCl interaction, resulting in an improvement in gluten network formation. An increase in dough stickiness was measured when using NaCl. CONCLUSION: The present result for stickiness is contrary to the common subjective results. Therefore the theory proposed here for increased stickiness suggests that it is based on more non‐protein‐bound water in the dough system due to NaCl interaction and thus more viscous dough behaviour, which leads to higher stickiness as measured with the stickiness test. This may also suggest that the objectively measured ‘stickiness’ in this case does not properly indicate the subjectively measured stickiness it was designed to represent. Copyright © 2011 Society of Chemical Industry     

Structure of Crystalline Interfaces

The structure of crystalline interfaces, as observed by transmission electron microscopy, is reviewed with emphasis on the similarity of grain and interphase boundaries of the dislocation type. Small-angle grain boundaries and low misfit interphase boundaries between similar crystal structures largely condense their mismatch into arrays of interfacial dislocations having Burgers vectors in common with dislocations located in the bulk crystals. Large-angle grain boundaries near certain misorientations corresponding to good fit between the abutting grains contain dislocations with Burgers vectors which are not found in the bulk crystal. Partially coherent interphase boundaries between quite dissimilar crystals, for example, f.c.c. and b.c.c., may also contain such dislocations. Principally, because of the difficulties involved in the acquisition of interfacial dislocations, dislocation interphase boundaries, in particular, usually do not have the minimum energy structure.