Thermally developing forced convection of non-Newtonian fluids inside elliptical ducts

Laminar-forced convection inside tubes of various cross-section shapes is of interest in the design of a low Reynolds number heat exchanger apparatus. Heat transfer to thermally developing, hydrodynamically developed forced convection inside tubes of simple geometries such as a circular tube, parallel plate, or annular duct has been well studied in the literature and documented in various books, but for elliptical duct there are not much work done. The main assumptions used in this work are a non-Newtonian fluid, laminar flow, constant physical properties, and negligible axial heat diffusion (high Peclet number). Most of the previous research in elliptical ducts deal mainly with aspects of fully developed laminar flow forced convection, such as velocity profile, maximum velocity, pressure drop, and heat transfer quantities. In this work, we examine heat transfer in a hydrodynamically developed, thermally developing laminar forced convection flow of fluid inside an elliptical tube under a second kind of a boundary condition. To solve the thermally developing problem, we use the generalized integral transform technique (GITT), also known as Sturm-Liouville transform. Actually, such an integral transform is a generalization of the finite Fourier transform, where the sine and cosine functions are replaced by more general sets of orthogonal functions. The axes are algebraically transformed from the Cartesian coordinate system to the elliptical coordinate system in order to avoid the irregular shape of the elliptical duct wall. The GITT is then applied to transform and solve the problem and to obtain the once unknown temperature field. Afterward, it is possible to compute and present the quantities of practical interest, such as the bulk fluid temperature, the local Nusselt number, and the average Nusselt number for various cross-section aspect ratios.

On the Generalized Mittag-Leffler Function and its Application in a Fractional Telegraph Equation

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

An approach to generalized holomorphic functions

A study of the generalized holomorphic functions, HG(Omega), having in mind its strict elements, i.e. those which are in HG(Omega) - H(Omega), as well as the possibility of the existence of hybrid elements, i.e. elements which have, in a part of a domain Omega subset of C-n, the strict behaviour and, in another part of the same domain, the classical behaviour, is carried out in this work. The study of hybrid elements is important in the approach of a concept of generalized domain of holomorphy.

On extension theorems for holomorphic generalized functions

We present two extension theorems for holomorphic generalized functions. The first one is a version of the classic Hartogs extension theorem. In this, we start from a holomorphic generalized function on an open neighbourhood of the bounded open boundary, extending it, holomorphically, to a full open. In the second theorem a generalized version of a classic result is obtained, done independently, in 1943, by Bochner and Severi. For this theorem, we start from a function that is holomorphic generalized and has a holomorphic representative on the bounded domain boundary, we extend it holomorphically the function, for the whole domain.

Heaviside generalized functions and shock waves for a Burger kind equation

The purpose of the work is to study the existence and nonexistence of shock wave solutions for the Burger equations. The study is developed in the context of Colombeau's theory of generalized functions (GFs). This study uses the equality in the strict sense and the weak equality of GFs. The shock wave solutions are given in terms of GFs that have the Heaviside function, in x and ( x, t) variables, as macroscopic aspect. This means that solutions are sought in the form of sequences of regularizations to the Heaviside function, in R-n and R-n x R, in the distributional limit sense.

Composition and invertibility for a class of generalized functions in the Colombeau's theory

In this work we define the composite function for a special class of generalized mappings and we study the invertibility for a certain class of generalized functions with real values.

Composition for a class of generalized functions in Colombeau's theory

In Colombeau's theory, given an open subset Ω of ℝn, there is a differential algebra G(Ω) of generalized functions which contains in a natural way the space D′(Ω) of distributions as a vector subspace. There is also a simpler version of the algebra G,(Ω). Although this subalgebra does not contain, in canonical way, the space D′(Ω) is enough for most applications. This work is developed in the simplified generalized functions framework. In several applications it is necessary to compute higher intrinsic derivatives of generalized functions, and since these derivatives are multilinear maps, it is necessary to define the space of generalized functions in Banach spaces. In this article we introduce the composite function for a special class of generalized mappings (defined in open subsets of Banach spaces with values in Banach spaces) and we compute the higher intrinsic derivative of this composite function.

On partial derivative-Neumann's problem in generalized functions framework

In this paper, we show that the equation delta u/delta (z) over bar + Gu = f, where the elements involved are in generalized functions context, has a local solution in the generalized functions context.

Analytical solution for transient one-dimensional couette flow considering constant and time-dependent pressure gradients

This paperaims to determine the velocity profile, in transient state, for a parallel incompressible flow known as Couette flow. The Navier-Stokes equations were applied upon this flow. Analytical solutions, based in Fourier series and integral transforms, were obtained for the one-dimensional transient Couette flow, taking into account constant and time-dependent pressure gradients acting on the fluid since the same instant when the plate starts it´s movement. Taking advantage of the orthogonality and superposition properties solutions were foundfor both considered cases. Considering a time-dependent pressure gradient, it was found a general solution for the Couette flow for a particular time function. It was found that the solution for a time-dependent pressure gradient includes the solutions for a zero pressure gradient and for a constant pressure gradient.

Aplicação da transformada integral generalizada no escoamento potencial em contrações

Pós-graduação em Engenharia Mecânica - FEIS

Aplicação da transformada integral e da transformação conforme na solução de uma classe de problemas difusivo-convectivos em domínios de geometrias não-convencionais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ocorrência de Bacillus cereus em leite integral e capacidade enterotoxigênica das cepas isoladas

Pesquisaram-se a presença de Bacillus cereus e a produção de enterotoxinas produzidas por esses microrganismos em 120 amostras de diversos tipos de leite. Bacillus cereus foi isolado e identificado em 22 (73,3%), 15 (50,0%), 29 (96,7%) e quatro (13,3%) amostras de leite em pó, cru, pasteurizado e UAT (longa vida), respectivamente. Para a detecção de enterotoxinas pela técnica da alça ligada de coelho, foram positivos, respectivamente, três (13,6%), um (7,1%) e 10 (35,7%) microrganismos isolados das amostras de leite em pó, leite cru e leite pasteurizado. Pelo teste de aumento de permeabilidade vascular, dois (9,1%), um (7,1%), um (3,6%) e um (4,0%) microrganismos isolados de leite em pó, cru, pasteurizado e UAT apresentaram-se enterotoxigênicos, respectivamente. O uso da técnica de aglutinação passiva em látex demonstrou a produção da toxina diarréica por três (33,3%), sete (63,6%), quatro (30,8%) e oito (80,0%) microrganismos isolados, respectivamente, de leite em pó, cru, pasteurizado e UAT. Os resultados indicam um risco potencial, podendo colocar em risco a saúde dos consumidores desses produtos.

Efeito do processamento da soja integral sobre a energia metabolizável e a digestibilidade dos aminoácidos para aves

Essa pesquisa foi desenvolvida para se avaliar o valor nutricional da soja integral submetida a diferentes processamentos. Quatro ensaios de metabolismo foram conduzidos para determinar os coeficientes de digestibilidade da matéria seca (CDMS), do extrato etéreo (CDEE) e dos aminoácidos e os valores de energia metabolizável aparente e verdadeira da soja integral desativada (SID) e extrusada (SIE) e das misturas de farelo de soja com óleo degomado de soja (FSO) ou com óleo ácido de soja (FSOA). Nos ensaios um e dois, utilizou-se a metodologia tradicional de coleta total de excretas com pintos e galos, respectivamente. A metodologia da alimentação forçada com galos adultos intactos foi utilizada no ensaio três, e com galos cecotomizados, no ensaio quatro. Os CDMS e CDEE e a energia metabolizável determinados com galos foram superiores aos determinados com pintos. Os maiores valores de CDMS, CDEE e de energia metabolizável foram obtidos para FSO, seguidos pelos da SIE e FSOA, e os menores, para a SID. O processo de extrusão proporcionou melhores resultados no aproveitamento da gordura do grão de soja e, conseqüentemente, da energia. Entretanto, a digestibilidade dos aminoácidos não foi influenciada pelos processamentos. Os diferentes processamentos conferiram à soja integral características nutricionais que se distinguiram, principalmente quanto ao valor de energia metabolizável, que também variou com a idade das aves.

Hidrolisados protéicos de mucosa intestinal, levedura e proteína isolada de soja em dietas com leite em pó integral para leitões desmamados

Avaliou-se o efeito da substituição parcial do farelo de soja (FS) por hidrolisado protéico do conteúdo celular de levedura (HPCCL), proteína isolada de soja (PIS) ou hidrolisado protéico de mucosa intestinal de suínos (HPMIS) em dietas com leite em pó integral (LPI) sobre o desempenho, os níveis séricos de uréia e a incidência de diarréia em leitões desmamados. Foram utilizados 40 leitões desmamados aos 21 dias de idade (20 machos castrados e 20 fêmeas), distribuídos em delineamento em blocos ao acaso, com cinco tratamentos (dietas) e oito repetições. As dietas foram fornecidas em três fases, de acordo com a idade dos animais: fase pré-inicial 1 (21 aos 35 dias de idade): dieta à base de milho e farelo de soja (FS); dieta com 15,0% LPI; dieta com 15,0% LPI + 3,5% HPMIS; dieta com 15,0% LPI + 5,0% de PIS; dieta com 15,0% LPI + 5,0% HPCCL. Na fase pré-inicial 2 (36 aos 49 dias de idade), foi mantida a dieta à base de milho e farelo de soja e o LPI foi reduzido para 7,5% em todas as dietas, o HPMIS para 1,5%, a PIS para 4% e o HPCCL foi mantido em 5%. Na fase inicial (50 aos 70 dias de idade), foi mantida a dieta à base de milho e farelo de soja, o LPI foi retirado de todas as dietas e os animais que nas fases pré-inicial 1 e 2 foram alimentados com as dietas contendo LPI e LPI + HPMIS passaram a ser alimentados com a dieta à base de milho e farelo de soja; a PIS foi reduzida para 3% e o HPCCL para 2,5%. No período de 21 a 35 dias, a dieta LPI + PIS proporcionou maior ganho diário de peso e melhor conversão alimentar. Nas fases seguintes, não houve diferença no desempenho entre as dietas. Até cinco dias após o desmame, os animais alimentados com as rações FS e LPI + PIS apresentaram menor índice de diarréia. Os níveis séricos de uréia não foram influenciados pelas dietas. A utilização de PIS, HPMIS e HPCCL em dietas complexas contendo leite em pó pode consistir em alternativa biologicamente viável em dietas para leitões.

Heat transfer in laminar flow of non-Newtonian fluids in ducts of elliptical section

Laminar forced convection inside tubes of various cross-section shapes is of interest in the design of a low Reynolds number heat exchanger apparatus. Heat transfer to thermally developing, hydrodynamically developed forced convection inside tubes of simple geometries such as a circular tube, parallel plate, or annular duct has been well studied in the literature and documented in various books, but for elliptical duct there are not much work done. The main assumption used in this work is a laminar flow of a power flow inside elliptical tube, under a boundary condition of first kind with constant physical properties and negligible axial heat diffusion (high Peclet number). To solve the thermally developing problem, we use the generalized integral transform technique (GITT), also known as Sturm-Liouville transform. Actually, such an integral transform is a generalization of the finite Fourier transform where the sine and cosine functions are replaced by more general sets of orthogonal functions. The axes are algebraically transformed from the Cartesian coordinate system to the elliptical coordinate system in order to avoid the irregular shape of the elliptical duct wall. The GITT is then applied to transform and solve the problem and to obtain the once unknown temperature field. Afterward, it is possible to compute and present the quantities of practical interest, such as the bulk fluid temperature, the local Nusselt number and the average Nusselt number for various cross-section aspect ratios. (C) 2006 Elsevier. SAS. All rights reserved.