Thermal diffusivity measurements in porous ceramics by photothermal methods

Received: 16 September 1996/Accepted: 6 January 1997     

Twistor Geometry for Hyperkähler Metrics on Complex Adjoint Orbits

We study the hyperkähler geometry of complex adjoint orbits from the point of view of twistor theory. We introduce, for complex semisimple adjoint orbits, the associated spectral curve and construct the twistor space as a union of certain regular adjoint orbits; we also exhibit the family of twistor lines. Furthermore, we show how our methods may be applied for describing hyperkähler metrics associated to more general spectral curves. In particular, we give an algebraic characterisation of the twistor lines.     

Approximation in weighted Hardy spaces

This paper is concerned with several approximation problems in the weighted Hardy spacesH ^p(Ω) of analytic functions in the open unit disc D of the complex plane ℂ. We prove that ifX is a relatively closed subset of D, the class of uniform limits onX of functions inH ^p(Ω) coincides, moduloH ^p(Ω), with the space of uniformly continuous functions on a certain hull ofX which are holomorphic on its interior. We also solve the simultaneous approximation problems of describing Farrell and Mergelyan sets forH ^p(Ω), giving geometric characterizations for them. By replacing approximating polynomials by polynomial multipliers of outer functions, our results lead to characterizations of the same sets with respect to cyclic vectors in the classical Hardy spacesH ^p(D), 1 ⪯p < ∞. Dedicated to Professor Nácere Hayek on the occasion of his 75th birthday.     

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.