Polynomial Equation

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Gheorghe Gutt - One of the best experts on this subject based on the ideXlab platform.

  • a viscoelastic model for honeys using the time temperature superposition principle ttsp
    Food and Bioprocess Technology, 2013
    Co-Authors: Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt
    Abstract:

    The viscoelastic parameters storage modulus (G′) and loss modulus (G″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade Polynomial Equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“ΔHa” and retardation “ΔHb”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade Polynomial Equation evolution at all temperatures. The moisture content influences all the rheological parameters.

  • A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)
    Food and Bioprocess Technology, 2013
    Co-Authors: Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt
    Abstract:

    The viscoelastic parameters storage modulus ( G ′) and loss modulus ( G ″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade Polynomial Equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“Δ H _a” and retardation “Δ H _b”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade Polynomial Equation evolution at all temperatures. The moisture content influences all the rheological parameters.

Mircea Oroian - One of the best experts on this subject based on the ideXlab platform.

  • a viscoelastic model for honeys using the time temperature superposition principle ttsp
    Food and Bioprocess Technology, 2013
    Co-Authors: Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt
    Abstract:

    The viscoelastic parameters storage modulus (G′) and loss modulus (G″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade Polynomial Equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“ΔHa” and retardation “ΔHb”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade Polynomial Equation evolution at all temperatures. The moisture content influences all the rheological parameters.

  • A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)
    Food and Bioprocess Technology, 2013
    Co-Authors: Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt
    Abstract:

    The viscoelastic parameters storage modulus ( G ′) and loss modulus ( G ″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade Polynomial Equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“Δ H _a” and retardation “Δ H _b”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade Polynomial Equation evolution at all temperatures. The moisture content influences all the rheological parameters.

Sonia Amariei - One of the best experts on this subject based on the ideXlab platform.

  • a viscoelastic model for honeys using the time temperature superposition principle ttsp
    Food and Bioprocess Technology, 2013
    Co-Authors: Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt
    Abstract:

    The viscoelastic parameters storage modulus (G′) and loss modulus (G″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade Polynomial Equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“ΔHa” and retardation “ΔHb”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade Polynomial Equation evolution at all temperatures. The moisture content influences all the rheological parameters.

  • A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)
    Food and Bioprocess Technology, 2013
    Co-Authors: Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt
    Abstract:

    The viscoelastic parameters storage modulus ( G ′) and loss modulus ( G ″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade Polynomial Equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“Δ H _a” and retardation “Δ H _b”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade Polynomial Equation evolution at all temperatures. The moisture content influences all the rheological parameters.

Isabel Escriche - One of the best experts on this subject based on the ideXlab platform.

  • a viscoelastic model for honeys using the time temperature superposition principle ttsp
    Food and Bioprocess Technology, 2013
    Co-Authors: Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt
    Abstract:

    The viscoelastic parameters storage modulus (G′) and loss modulus (G″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade Polynomial Equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“ΔHa” and retardation “ΔHb”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade Polynomial Equation evolution at all temperatures. The moisture content influences all the rheological parameters.

  • A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)
    Food and Bioprocess Technology, 2013
    Co-Authors: Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt
    Abstract:

    The viscoelastic parameters storage modulus ( G ′) and loss modulus ( G ″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade Polynomial Equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“Δ H _a” and retardation “Δ H _b”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade Polynomial Equation evolution at all temperatures. The moisture content influences all the rheological parameters.

Jae Wan Shim - One of the best experts on this subject based on the ideXlab platform.

  • Univariate Polynomial Equation providing on-lattice higher-order models of thermal lattice Boltzmann theory.
    Physical review. E Statistical nonlinear and soft matter physics, 2013
    Co-Authors: Jae Wan Shim
    Abstract:

    A univariate Polynomial Equation is presented. It provides on-lattice higher-order models of the thermal lattice Boltzmann Equation. The models can be accurate up to any required level and can be applied to regular lattices, which allow efficient and accurate approximate solutions of the Boltzmann Equation. We derive models approaching the complete Galilean invariant and providing accuracy of the fourth-order moment and beyond. We simulate one-dimensional thermal shock tube problems to illustrate the accuracy of our models. Moreover, we show the remarkably enhanced stability obtained by our models and our discretized equilibrium distributions.

  • univariate Polynomial Equation providing models of thermal lattice boltzmann theory
    arXiv: Mathematical Physics, 2011
    Co-Authors: Jae Wan Shim
    Abstract:

    A univariate Polynomial Equation is presented. It provides models of the thermal lattice Boltzmann Equation. The models can be accurate up to any required level and can be applied to regular lattices, which allow efficient and accurate approximate solutions of the Boltzmann Equation. We derive models satisfying the complete Galilean invariant and providing accuracy of the 4th-order moment and beyond. We simulate thermal shock tube problems to illustrate the accuracy of our models and to show the remarkably enhanced stability obtained by our models and our discretized equilibrium distributions.