Forest fire modelling using cellular automata: application to the watershed Oued Laou (Morocco)

ABSTRACT

In this work, we consider the problem of modelling the phenomenon of forest fires using the cellular automata approach. The proposed model takes into account the main parameters that affect this phenomenon like nature and density of vegetation, humidity, wind, and altitude. We developed a decision-aided tool with JAVA which allows to analyse and format several hybrid collected data (satellite images, Digital Terrain Model) relatively to each studied area. The generated scenarios of forest fire spread in the study area will be considered as a guide for strategies in control and prevention of forest fires. As an application, we consider the watershed Oued Laou (Morocco).     

Symmetric Distributions of Random Measures in Higher Dimensions

An infinite sequence of random variables X=(X ₁, X ₂,...) is said to be spreadable if all subsequences of X have the same distribution. Ryll-Nardzewski showed that X is spreadable iff it is exchangeable. This result has been generalized to various discrete parameter and higher dimensional settings. In this paper we show that a random measure on the tetrahedral space is spreadable, iff it can be extended to an exchangeable random measure on . The result is a continuous parameter version of a theorem by Kallenberg.     

Melting Properties of Butter Fat and The Consistency of Butter. Effect of modification of cream ripening and fatty acid composition

The cold unspreadable consistency of butter after taking it out of the refrigerator is a rightful objection on behalf of consumers. The possibilities to improve the cold spreadability of butter are: the enrichment with low melting point triglycerides and the application of a good cream-ripening method. In our investigations milk fat fractions of different low melting points and plant oils of low melting points obtained by cold pressing and extraction have been used to change the original fatty acid composition of milk fat. The cream-ripening, the traditional method and the heat-step ripening method, which seemed to be the most effective to our earlier research, have been applied. The consistency of butter was examined by penetration measurements and its thermal characteristics by differential scanning calorimetric (DSC) method. The cold unspreadable consistency of butter can only be improved by the combination of the heat-step cream ripening and enrichment with low melting point triglycerides to get stable consistency at room temperature. The milk fat fraction of melting point below 5°C made the spreadability better but the spreadable consistency of margarine still cannot be attained. Plant oils with melting point below 0°C improved the cold spreadability of butter to a significantly higher degree than the former did. In the case of the same melting point the plant oil obtained by a cold method (pressing) was more effective. There is a close relationship between the consistency of butter and its product characteristics. From DSC curves the cold spreadability and room temperature stability of butter can be directly concluded. This revised version was published online in July 2006 with corrections to the Cover Date.