Optimization Models
Mostrando 1-12 de 458 artigos, teses e dissertações.
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1. Optimization Techniques and Mathematical Modeling Applied to Reluctance Motors
Abstract The present work aims at the application of different optimization strategies in the electromagnetic analysis of the Variable Reluctance Motor (VRM) through Finite Element (FE) simulation. Two case studies are investigated: the first one aims to optimize the geometry and electrical characteristics of windings of a single-phase VRM 6/6, minimizing co
Journal of Microwaves, Optoelectronics and Electromagnetic Applications. Publicado em: 2022
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2. Unplanned dilution back analysis in an underground mine using numerical models
Abstract In underground mines, stability problems can cause unplanned dilution, increasing the costs of mining operations, such as loading, transport, crushing and grinding. This is usually dealt with by simply increasing investments with support. However, the design geometry of stopes and drifts also has a great effect on a stope’s stability. The use of e
REM - International Engineering Journal. Publicado em: 2022
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3. Testing the consumption-based CAPM using the stochastic discount factor
Abstract This article investigates the problem of optimal intertemporal consumption in the CCAPM setup from a new empirical perspective. The econometric analysis is based on use of the equality between the stochastic discount factor (SDF) and the marginal rate of intertemporal substitution of consumption, which in the CCAPM is equivalent to the Euler equatio
Revista Brasileira de Economia. Publicado em: 2022
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4. Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology
Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response
Food Sci. Technol. Publicado em: 2021-06
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5. REHYDRATION KINETICS OF DEHYDRATED BERRIES
ABSTRACT Cranberries and blueberries are small fruits known for their antioxidant properties. However, due to their high water content and short shelf life, they are generally marketed as dehydrated berries. The present work aimed to model the rehydration of dehydrated berries. Rehydration tests were conducted at 7 and 29°C using milk as a solvent and at 7,
Eng. Agríc.. Publicado em: 2021-05
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6. THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS
ABSTRACT In drying processes and in the storage of agricultural products, the study of thermodynamic properties is indispensable in the search for solutions to issues of stability and optimization of the conditions of agro-industrial processes. The aim of this work was to determine hygroscopic equilibrium isotherms and study the thermodynamic properties of w
Eng. Agríc.. Publicado em: 2021-05
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7. FUZZY MODELING OF THE EFFECTS OF DIFFERENT IRRIGATION DEPTHS ON THE RADISH CROP. PART I: PRODUCTIVITY ANALYSIS
ABSTRACT The productivity of a crop is related to the water demand inserted in its development. The measurement of water and its optimization directly influences the final costs of crop production for agricultural producers. In this sense, the objective of this study is evaluating the fuzzy modeling in estimating the productivity of the radish crop (fresh ph
Eng. Agríc.. Publicado em: 2021-05
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8. OPTIMIZATION OF BREWING WASTE’S (TRUB) PHENOLIC COMPOUNDS EXTRACTION BY ULTRASOUND ASSISTED USING RESPONSE SURFACE METHODOLOGY
The brewing waste, also known as trub, is an abundant by-product of the brewing industry. Such material presents high levels of phenolic compounds, which promote antioxidant, antimicrobial and antifungal effects, turning the trub economically attractive. In this study, the trub’s phenolic compounds were extracted by ultrasound-assisted extraction technolog
Quím. Nova. Publicado em: 2021-04
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9. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 2020-09
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10. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
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11. EXTRACTION OF MONOMERS OF HYDROLYSABLE TANNINS FROM PODS OF Libidibia ferrea (Mart. ex Tul.) L. P. QUEIROZ: EFFECTS OF SOLVENT AND AMOUNT OF DRUG USING RESPONSE-SURFACE METHODOLOGY AND DESIRABILITY PROFILE
In this study was evaluated the influence of the extraction factors on the extract’s properties to improve the recovery of high concentrations of the phytochemicals important for the biological activities from pods of Libidibia ferrea (Mart. ex Tul.) L. P. Queiroz. The extracts were obtained by turbo-extraction and a factorial design 32 was used to study t
Quím. Nova. Publicado em: 2020-06
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12. Structural reliability model considering mixed probabilistic and interval variables
Abstract Traditional probability-based structural reliability analysis method can only consider random uncertainties described by random distribution functions, which required sufficient experimental samples. On comparison, interval uncertainties can be more appropriate when lacking information. In realistic situations, several structural reliability models
Lat. Am. j. solids struct.. Publicado em: 17/01/2020