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EN
Some physical aspects of Chinese cuisine are discussed. We start from the cultural and historical particularities of Chinese cuisine and their food production technologies. What is the difference between raw and boiled meat? What is the difference in the physical processes of heat transfer during either the steaming of dumplings or during cooking them in boiling water? Why is it possible to cook meat stripes in a "hot pot" in ten seconds, whilst baking a turkey requires several hours? This article is devoted to a discussion of these questions.
PL
W artykule zostały przedyskutowane niektóre aspekty kuchni chińskiej. Autorzy zaczynają od omówienia szczegółów kuchni chińskiej i technologii produkcji żywności. Autorzy zadają następujące pytania: jaka jest różnica pomiędzy mięsem surowym a gotowanym? Jaka jest różnica w fizyce procesu przenoszenia ciepła podczas przyrządzania klusków na parze wodnej a w gotującej się wodzie? Dla czego jest możliwe przyrządzanie kawałków mięsa w "gorącym garnku" w ciągu kilku sekund, podczas gdy po to, aby upiec indyka potrzebujemy kilku godzin? Artykuł ten udziela odpowiedzi na te i inne pytania.
EN
The one-dimensional time-fractional heat conduction equation with heat absorption (heat release) proportional to temperature is considered. The Caputo time-fractional derivative is utilyzed. The fundamental solutions to the Cauchy and source problems are obtained using the Laplace transform with respect to time and the exponential Fourier transform with respect to the spatial coordinate. The numerical results are illustrated graphically.
3
Content available Numerical modeling of dynamic heating processes
EN
The article deals with the numerical modeling and simulation of dynamic heating processes. The mathematical models, based on classical Fourier’ s law and Vernotte equation were described. Both models can be used for analysis of the electro - thermal processes. The numerical model of exemplary heating process was created and implemented in the Mathcad environment. The calculation results of two different models of heat transfer were compared. The modeling accuracy and the range of applicability of the described models were determined.
4
Content available remote Addendum to: Qualitative aspects of solutions in resonators
EN
In correcting a small mistake in [10], we can prove a new result on nonexponential stability for a coupled system arising in resonators. This also gives another (surprising and simple) example for a thermoelastic system changing from exponential stability to non-exponential stability, when changing from Fourier’s law to Cattaneo’s law in modeling of the heat conduction.
EN
The possibility of detection the hidden defects or damage applying the methods of dynamic infrared thermography and the 2D discrete wavelet transform of data measured in thermal processes has been described. Besides of theoretical information about application of these transforms results of MES digital simulations as well as qualitative experimental has been presents.
6
Content available remote Anomalous diffusion equation and diffusive stresses
EN
Essentials of the Riemann-Liouville fractional calculus are recalled. Nonlocal generalizations of the Fourier law of the classical theory of heat conduction relating the heat flux vector to the temperature gradient and of the Fick law of the classical theory of diffusion relating the matter flux vector to the concentration gradient lead to non-classical theories. The time-nonlocal dependence between the flux vectors and corresponding gradients with “long-tale” power kernel can be interpreted in terms of fractional integrals and derivatives and yields the time-fractional diffusion equation.
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