Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation
The space and time discretization of the finite element method was optimized for following application in multicompon ent diffusion simulation during Prato cheese salting, a traditional and much consumed foodstuff in Brazil originated from the European Gouda cheese. It was ascertained that the co...
Principais autores: | Bona, Evandro, Silva, Luiz Henry Monken e, Borsato, Dionísio, Silva, Rui Sérgio Ferreira da, Fidelis, Dayanne Aline de Souza, Araújo, Adriana |
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2011
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riut-1-1622015-03-07T06:01:04Z Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation Bona, Evandro Silva, Luiz Henry Monken e Borsato, Dionísio Silva, Rui Sérgio Ferreira da Fidelis, Dayanne Aline de Souza Araújo, Adriana Metodologia de superfície de respostas Response surface methodology Otimização simplex Simplex optimization Funções de desejabilidade Desirability functions Salga de queijo prato Prato cheese salting The space and time discretization of the finite element method was optimized for following application in multicompon ent diffusion simulation during Prato cheese salting, a traditional and much consumed foodstuff in Brazil originated from the European Gouda cheese. It was ascertained that the correct choice of the time intervals and mesh is fundame ntal in applying the method. After optimization the simulated result s were in agreement with the experimental and calculated results by the analytical method, showing that the method is a promising tool for simulation of diffusive processes when two solutes are considered, and is also a much less restrictive technique than the analytical method. Neste trabalho foi realizada a otimização da discretização espaço -temporal do método de elementos finitos para sua posterior aplicação na simulação da difusão multicomponente durante a salda de queijo prato, um alimento tradicional e muito consumi do no Brasil e similar ao queijo Gouda. Foi verificado que a escolha correta dos intervalos de tempo e da malha é fundamental para a aplicação do método. Após a otimização os resultados simulados concordaram com os experimentais e estimados pelo método ana lítico. Mostrando que o método é uma ferramenta promissora para a simulação de processos difusivos quando dois solutos são considerados, além de ser uma técnica muito menos restritiva que o método analítico. 2011-05-20T17:47:30Z 2011-05-20T17:47:30Z 2006-07 article BONA, Evandro et al. Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation. Acta Sci. Technol., Maringá, v. 28, n. 2, p. 141-150, jul./dec., 2006. 18062563 http://repositorio.utfpr.edu.br/jspui/handle/1/162 10.4025 eng http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1175/699 Permissão para o armazenamento: Azul: permite o armazenamento da versão pós-print. Permissão de Acesso: Imediatamente após a publicação do artigo. Disponível em: <http://diadorim.ibict.br/handle/1/163>. Acesso em: 08 mar. 2012. application/pdf Campo Mourao |
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Universidade Tecnológica Federal do Paraná |
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RIUT |
language |
Inglês |
topic |
Metodologia de superfície de respostas Response surface methodology Otimização simplex Simplex optimization Funções de desejabilidade Desirability functions Salga de queijo prato Prato cheese salting |
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Metodologia de superfície de respostas Response surface methodology Otimização simplex Simplex optimization Funções de desejabilidade Desirability functions Salga de queijo prato Prato cheese salting Bona, Evandro Silva, Luiz Henry Monken e Borsato, Dionísio Silva, Rui Sérgio Ferreira da Fidelis, Dayanne Aline de Souza Araújo, Adriana Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation |
description |
The space and time discretization of the finite element method was optimized
for following application in multicompon ent diffusion simulation during Prato cheese salting,
a traditional and much consumed foodstuff in Brazil originated from the European Gouda
cheese. It was ascertained that the correct choice of the time intervals and mesh is fundame ntal
in applying the method. After optimization the simulated result s were in agreement with the
experimental and calculated results by the analytical method, showing that the method is a
promising tool for simulation of diffusive processes when two solutes are considered, and is
also a much less restrictive technique than the analytical method. |
format |
Artigo |
author |
Bona, Evandro Silva, Luiz Henry Monken e Borsato, Dionísio Silva, Rui Sérgio Ferreira da Fidelis, Dayanne Aline de Souza Araújo, Adriana |
author_sort |
Bona, Evandro |
title |
Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation |
title_short |
Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation |
title_full |
Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation |
title_fullStr |
Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation |
title_full_unstemmed |
Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation |
title_sort |
optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation |
publisher |
Campo Mourao |
publishDate |
2011 |
citation |
BONA, Evandro et al. Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation. Acta Sci. Technol., Maringá, v. 28, n. 2, p. 141-150, jul./dec., 2006. 18062563 10.4025 |
url |
http://repositorio.utfpr.edu.br/jspui/handle/1/162 |
_version_ |
1805305331667959808 |
score |
10,814766 |