Role of stationary photon statistics in a high-Q cavity mode while it is exciting the active laser medium

It has been shown by Yu. M. Golubev, M. I. Kolobov, and I. V. Sokolov, Zh. éksp. Teor. Fiz. 111, 1579 (1997) [JETP 84, 864 (1997)], that when an optical cavity is excited by external radiation from a sub-Poisson laser the cavity mode may be in either a sub-Poisson or a Poisson stationary state. This is not important for a resonant medium which is excited into the upper laser level while interacting with this mode inside the cavity. The degree of regularity of the excitation will be identical to that of the initial light flux incident on the cavity, and this ultimately ensures the same sub-Poisson lasing as for strictly regular pumping of the resonant medium. Zh. éksp. Teor. Fiz. 113, 1223–1234 (April 1998)     

An asymptotic solution of the Cauchy problem for the Davey-Stewartson-I equation

We construct and asymptotic solution of the Cauchy problem for the Davey-Stewartson-I equation as t→∞. The solution, which is of order t⁻¹, is rapidly oscillating. The envelope of the oscillations can be defined by an integral equation. Translated from Teoreticheskaya i Matematicheskaya Fizika, Vol. 114, No. 1, pp. 104–114, January, 1998.     

Thermal diffusivity measurements in porous ceramics by photothermal methods

Received: 16 September 1996/Accepted: 6 January 1997     

不良导体热系数和热体散热率测量方法研究(英文)

本文介绍一种直接测量散热率新方法．进而测出不良导体的热系数。该方法，减小了由间接测量散热率所带来的误差，实验装置简单，操作方便，参数少，测量结果的精确性和重复性都有较大提高，更重要的是这一新的实验方法突出了物理思想。     

Forced-air precooling of spherical foods in bulk: A parametric study

In this paper, a mathematical model for forced-air precooling of spherical food products in bulk is developed. The foods are arranged in horizontal layers stacked one above the other to form a rectangular parallelepiped with a vertical gap in between the product layers. The foods are cooled by chilled air blown along the height of the package. The governing equations for the conduction heat transfer in the foods, simultaneous heat and mass transfer at the food-air interface and in the air stream are solved numerically using finite-difference methods. A comprehensive numerical study is performed by varying the process parameters over a wide range. Typical results showing the variation of moist air properties along the height of the package and the effect of each parameter on the process time are presented. The ranges of parameters for advantageous operation of the precooling system are identified. Correlations are obtained for the process time based on the product center and mass-averaged temperatures in terms of process parameters.     

On Producing Multiple Solutions Using Repeated Trials

The number of trials that is required by an algorithm to produce a given fraction of the problem solutions with a specified level of confidence is analyzed. The analysis indicates that the number of trials required to find a large fraction of the solutions rapidly decreases as the number of solutions obtained on each trial by an algorithm increases. In applications where multiple solutions are sought, this decrease in the number of trials could potentially offset the additional computational cost of algorithms that produce multiple solutions on a single trial. The analysis framework presented is used to compare the efficiency of a homotopy algorithm to that of a Newton method by measuring both the number of trials and the number of calculations required to obtain a specified fraction of the solutions.