Inverse Determination of Smelter wall Erosion Shapes Using a Fourier Series Method
ABSTRACT An algorithm has been developed for the non-destructive determination of local thickness of the refractory material walls in smelter furnaces. This method uses measurements of temperature and heat flux at a number of points on the outer (fixed) surface of the furnace and assumes that the inner (guessed) surface of the furnace wall is isothermal. The temperature field is then predicted in the furnace wall subject to the measured temperature values on the external surface and the isothermal solidus temperature on the inner surface of the wall. The shape determination method then uses the difference between the measured and the computed heat fluxes on the outer surface of the furnace as a forcing function in an elastic membrane concept for the determination of the inner (melt refractory) surface shape. The initial guess of the wall inner shape can be significantly different from the final (unknown) wall shape. The entire wall shape determination procedure requires typically 5-15 temperature field analysis in the furnace wall material.
Recent development of aerodynamic design methodologies : inverse design and optimization
Multi Objective Aerodynamic Optimization - Inverse Optimization Method for Aerodynamic Shape Design - Subsonic Aerodynamic Design - Parametric Airfoils and Wings - Using Existing Low-Field Analysis for Inverse Design of Three-Dimensional Aerodynamic Shapes - Numerical Methods for Inverse Solution in Aerodynamic Design of Turbomachinery - Inverse Blade Design Based on Permeable Wall Concept - An Inverse Design Method for Wings Using Integral Equations and its Recent Progress - Application of Transonic Inverse Method to the Development of Aerospace Products - Aerodynamic Design of Wing-Engine Configuration under Effect of Jet Plume
Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains
Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post-fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance. Copyright © 2003 Society of Chemical Industry