Whitham method for the Benjamin-Ono-Burgers equation and dispersive shocks

The Whitham modulation equations for the parameters of a periodic solution are derived using the generalized Lagrangian approach for the case of the damped Benjamin-Ono equation. The structure of the dispersive shock is considered in this method.

SURFACE PERTURBATIONS OF A SHALLOW VISCOUS-FLUID HEATED FROM BELOW AND THE (2+1)-DIMENSIONAL BURGERS-EQUATION

The (2 + 1)-dimensional Burgers equation is obtained as the equation of motion governing the surface perturbations of a shallow viscous fluid heated from below, provided the Rayleigh number of the system satisfies the condition R not-equal 30. A solution to this equation is explicitly exhibited and it is argued that it describes the nonlinear evolution of a nearly one-dimensional kink.

Linearizability of the perturbed Burgers equation

We show in this report that the perturbed Burgers equation ut = 2uux + uxx + ε(3 α1u2ux + 3 α2uuxx + 3 α3u2 x + α4uxxx) is equivalent, through a near-identity transformation and up to O(ε), to a linearizable equation if the condition 3 α1 - 3 α3 - 3/2α2 + 3/2α4 = 0 is satisfied. In the case this condition is not fulfilled, a normal form for the equation under consideration is given. We show, furthermore, that nonlinearizable cases lead to perturbative expansions with secular-type behavior. Then, to illustrate our results, we make a linearizability analysis of the equations governing the dynamics of a one-dimensional gas.

A bounded upwinding scheme for computing convection-dominated transport problems

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Assessment of a high-order finite difference upwind scheme for the simulation of convection-diffusion problems

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The influence of the thickness on the functional properties of cassava starch edible films

The properties of edible films are influenced by several factors, including thickness. The purpose of this paper was to study the influence of thickness on the viscoelasticity properties, water vapor permeability, color and opacity of cassava starch edible films. These films were prepared by a casting technique, the film-forming solutions were 1, 2, 3 and 4% (w/v) of starch, heated to 70degreesC. Different thicknesses were obtained by putting 15 to 70 g of each solution on plexiglass plates. After drying at 30degreesC and ambient relative humidity, these samples were placed for 6 days at RH of 75%, at 22degreesC. The sample thicknesses were determined by a digital micrometer (+/-0.001 mm), as the average of nine different points. The viscoelasticity properties were determined by stress relaxation tests with a texture analyser TA.XT2i (SMS), being applied the Burgers model of four parameters. The water vapor permeability was determined with a gravimetric method, and color and opacity were determined using a Miniscan XE colorimeter, operated according to the Hunterlab method. All the tests were carried out in duplicate at 22degreesC. Practically, the four visco-elasticity properties calculated by the Burgers model had the same behavior, increasing with the thickness of all films, according to a power law model. The water vapor permeability and the color difference increased linearly with the thickness (0.013-0.144 mm) of all films prepared with solution of 1 to 4% of starch. on the other hand, the effect of the variation of the thickness over the opacity, was more important in the films with 1 and 2% of starch. It can be concluded that the control of the thickness in the elaboration of starch films by the casting technique is of extreme importance.

NONLINEAR SURFACE-WAVE EXCITATIONS IN THE BENARD-MARANGONI SYSTEM

We examine the appearance of surface waves governed by Burgers and Korteweg-de Vries equations in a shallow viscous heated fluid. We consider waves triggered by a surface-tension variation induced by both temperature and concentration gradients. We also establish the range of parameters for which the above-mentioned equations appear.

Effects of a temperature dependent viscosity in surface nonlinear waves propagating in a shallow fluid heated from below

The effects of a temperature dependent viscosity in surface nonlinear waves propagating in a shallow fluid heated from below are investigated. It is shown that the (2+1)-dimensional Burgers equation may appear as the equation governing the upper free surface perturbations of a Bénard system, even when the viscosity is assumed to depend on temperature. The critical Rayleigh number for the appearance of waves governed by the Kadomtsev-Petviashvili equation, however, will be smaller than R=30, which is the critical number obtained for a constant viscosity. © 1992.

Valor agregado aos resíduos do processamento de tilápia: aspectos tecnológicos, químicos e microestruturais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desenvolvimento de um produto tipo hambúrguer à base de carne de frango (Gallus gallus) e resíduo de soja, fermentado com Lactobacillus acidophilus CRL 1014

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Finite time blow-up and breaking of solitary wind waves

The evolution of surface water waves in finite depth under wind forcing is reduced to an antidissipative Korteweg-de Vries-Burgers equation. We exhibit its solitary wave solution. Antidissipation accelerates and increases the amplitude of the solitary wave and leads to blow-up and breaking. Blow-up occurs in finite time for infinitely large asymptotic space so it is a nonlinear, dispersive, and antidissipative equivalent of the linear instability which occurs for infinite time. Due to antidissipation two given arbitrary and adjacent planes of constant phases of the solitary wave acquire different velocities and accelerations inducing breaking. Soliton breaking occurs in finite space in a time prior to the blow-up. We show that the theoretical growth in amplitude and the time of breaking are both testable in an existing experimental facility.

Análises microbiológicas e quantificação de proteína de soja pela metodologia isotípica (δ13C and δ15N) em hambúrgueres bovinos de marcas comerciais brasileiras

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.)

The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.

Efeito das fibras alimentares como substitutos de gordura em hambúrguer de carne bovina e paio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)