P. LADEVÈZE, J.‐P. PELLE and PH. ROUGEOT
We present several applications for 2D or axisymmetric elasticity problems of a method to control the quality of a finite element computation, and to optimize the choice of…
Abstract
We present several applications for 2D or axisymmetric elasticity problems of a method to control the quality of a finite element computation, and to optimize the choice of meshes. The method used, which is very general, is based (i) on the concept of error in constitutive relation and (ii) on explicit techniques to construct admissible fields. Illustrative examples are shown for several 2D or axisymmetric elements (3 or 6 node triangles, 4 or 8 node quadrilaterals). They have been achieved with our code ESTEREF, a post‐processor of error computation and mesh optimization which can be interfaced with any finite element code.
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C. Benoit, P. Coorevits and J.‐P. Pelle
A method for controlling the quality of finite element analyses for plate structures is proposed herein. It is based on the concept of error in the constitutive relation as well…
Abstract
A method for controlling the quality of finite element analyses for plate structures is proposed herein. It is based on the concept of error in the constitutive relation as well as on associated techniques for constructing admissible displacement‐stress fields with respect to a reference model. In this study, the chosen model is either Reissner‐Mindlin’s or Kirchhoff‐Love’s model. The finite element used is the DKT element; these error estimators allow us to determine that this element converges for Kirchhoff‐Love’s model. Once these error estimators have been identified, techniques of adaptive meshing developed in 2D are applied and several examples are presented.
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A. Moal and E. Massoni
A complete thermo‐mechanical model for the simulation of theinertia welding process of two similar parts is described. The materialbehaviour is represented by an incompressible…
Abstract
A complete thermo‐mechanical model for the simulation of the inertia welding process of two similar parts is described. The material behaviour is represented by an incompressible viscoplastic Norton—Hoff law in which the rheological parameters are dependent on temperature. The friction law was determined experimentally and depends on the prescribed pressure and the relative rotating velocity between the two parts. The mechanical problem is solved considering the virtual work principle including inertia terms. The computation of the three components of the velocity field such as radial, longitudinal and rotational velocity, in an axisymmetric approximation allows to take into account the torsional effects. The domain is updated based on a Lagrangian formulation. The non‐linear heat transfer equation with boundary conditions (convection, radiation and friction flux) is solved separately for each time step. Error estimators on mechanical and thermal computation are devised to adapt the mesh in an automatic way. Finally, numerical results concerning evolution of parts shape, strain, temperature, rotating velocity, upsetting are compared with actual industrial welds.
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Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic…
Abstract
Purpose
Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.
Design/methodology/approach
Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.
Findings
Functional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.
Originality/value
Inclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.