The Application of the Combinatorial Relaxation Theory on the Structural Index Reduction of DAE

Author(s):  
Xuesong Wu ◽  
Yan Zeng ◽  
Jianwen Cao
Author(s):  
Juan Tang ◽  
Yongsheng Rao

A new generation of universal tools and languages for modeling and simulation multi-physical domain applications emerged and became widely accepted, which generate large-scale systems of differential algebraic equations (DAEs) automatically. Motivated by the characteristics of DAEs systems with large dimension, high index or block structures, we first propose a modified Pantelides’ algorithm (MPA) for any high order DAEs based on its Σ matrix, which is similar to Pryce’s Σ method. By introducing a vital parameter vector, a modified Pantelides’ algorithm with parameter has been presented.It leads to a block Pantelides’ algorithm (BPA) naturally which can immediately compute the crucial canonical offsets for whole (coupled) systems with block-triangular form. We illustrate these algorithms by some examples. And numerical experiments show that the time complexity of BPA can be reduced by at least O(ℓ) compared to the MPA, which is mainly consistent with the results of our analysis.


2004 ◽  
Vol 41 (3) ◽  
pp. 215-224 ◽  
Author(s):  
J. C. Smith ◽  
C. A. Joyce
Keyword(s):  
New Age ◽  

2021 ◽  
pp. 108201322098429
Author(s):  
Revenli Fernanda do Nascimento ◽  
Maria Helene Giovanetti Canteri ◽  
Sabrina Ávila Rodrigues ◽  
Juliana Vitória Messias Bittencourt

Relationship among pH, aw and Maillard browning was investigated in processed potatoes ready-to-eat during cooking and sterilization in autoclave to prevent their colors changes. Central composite rotational design was used for optimization of color (L*, a* and b*), browning index and intermediate compounds index. Reduction in the L* value and increase in the a*, b* value and browning index, indicators for Maillard browning of the processed potatoes were mitigated at pH 4.0–5.0 and aw 0.96–1.00 and accelerated at pH less than 3.0 or more than 7.0 and aw less than 0.84. Formation of intermediate compounds was intensified at pH 5.0 and aw 0.99 and mitigated at pH 7.0 and aw 0.84. Adjustment of the pH to 5.0 and keeping aw at to 0.99 were the most effective parameters of to control Maillard browning in processed potatoes ready-to-eat.


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