Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste

The thermodynamic properties of anchovy fillets and enzymatic modified pastes in two hydrolysis degrees (3% HD and 14% HD), at 50, 60 and 70 C were evaluated. The GAB model was used to calculate the values of the monolayer moisture content and the thermodynamic properties of the samples. The enzymatic modification led to the increases of the superficial area and differential enthalpies, and decrease of the differential entropies in relation the samples in natura. The enthalpy–entropy compensation showed that the process was controlled by the enthalpy, it was only spontaneous for the samples in natura. Pore size decreased with enzymatic modification, and all samples were in the limit of region between micropores and mesopores (<2 nm) for moisture content of 15%, and mesopores (from 2 to 50 nm) to moisture content above 15%.

Topology Optimization of continuum structures with epsilon-relaxed stress constraints

Topology optimization of linear elastic continuum structures is a challenging problem when considering local stress constraints. The reasons are the singular behavior of the constraint with the density design variables, combined with the large number of constraints even for small finite element meshes. This work presents an alternative formulation for the s-relaxation technique, which provides an workaround for the singularity of the stress constraint. It also presents a new global stress constraint formulation. Derivation of the sensitivities for the constraint by the adjoint method is shown. Results for single and multiple load cases show the potential of the new formulation.