Symmetry Groups of Integrodifferential Equations for Linear Thermoviscoelastic Materials with Memory

2017 ◽  
Keyword(s):  
Integrodifferential Equations ◽  
Symmetry Groups ◽  
Materials With Memory ◽  
With Memory

scholarly journals Asymptotic Periodicity for a Class of Partial Integrodifferential Equations

2011 ◽  
Vol 2011 ◽  
pp. 1-18 ◽  
Author(s):  
Alejandro Caicedo ◽  
Claudio Cuevas ◽  
Hernán R. Henríquez
Keyword(s):  
Heat Conduction ◽  
Differential Equations ◽  
Periodic Solutions ◽  
Integral Equations ◽  
Integrodifferential Equations ◽  
Materials With Memory ◽  
Asymptotic Periodicity ◽  
With Memory ◽  
Equations With Delay

We study the existence of S-asymptotically ω-periodic solutions for a class of abstract partial integro-differential equations and for a class of abstract partial integrodifferential equations with delay. Applications to integral equations arising in the study of heat conduction in materials with memory are shown.

A class of materials with memory

Meccanica ◽  
1972 ◽  
Vol 7 (1) ◽  
pp. 21-21
Author(s):  
G. Capriz
Keyword(s):  
Materials With Memory ◽  
With Memory

The Mechanics of Non-Linear Materials with Memory

1997 ◽  
pp. 1127-1136
Author(s):  
A. E. Green ◽  
R. S. Rivlin ◽  
A. J. M. Spencer
Keyword(s):  
Materials With Memory ◽  
Non Linear ◽  
With Memory

Closure to “Thermo-Plastic Materials with Memory”

1974 ◽  
Vol 100 (6) ◽  
pp. 1255-1255
Author(s):  
J. Tinsley Oden ◽  
Der R. Bhandari
Keyword(s):  
Materials With Memory ◽  
Plastic Materials ◽  
With Memory

Thermodynamics of Materials with Memory

2021 ◽  
pp. 101-113
Author(s):  
Giovambattista Amendola ◽  
Mauro Fabrizio ◽  
John Golden
Keyword(s):  
Materials With Memory ◽  
With Memory

Modeling of the Rheological and Thermophysical Properties of Food Materials when Frying in a Deep Fryer

2020 ◽  
Vol 992 ◽  
pp. 883-888
Author(s):  
I.A. Gaysin ◽  
A.D. Samigullin ◽  
Irek H. Israfilov
Keyword(s):  
Convective Heat Transfer Coefficient ◽  
Frying Oil ◽  
Thermal Mode ◽  
Operating Characteristics ◽  
Materials With Memory ◽  
Quality Of Food ◽  
Degradation Degree ◽  
With Memory ◽  
Global Food

The deep-frying is one of the most widespread technologies for the production of culinary products and one of the foundations of the global food industry. In this connection, the researchers are faced with the continuous task of stable improve product quality, thermal efficiency and operating characteristics of equipment which, including, can be solved by increasing the precision of setting the thermal regime of heating the frying oil. In turn, the thermal mode of heating the frying oil directly affects its quality and the quality of the final product. It is known that for some media the macroscopic state at a given time depends on their state at earlier time (the phenomenon of memory). These work deals with the modeling of thermophysical processes in frying oil on the basis of the theory of materials with memory are considered. The influence of the oil degradation degree on the changes in its viscosity and convective heat transfer coefficient is shown. As a result of the analysis of the data, formulas for the corresponding corrections are derived. The conclusion is drawn that for the management of the quality of food requires data analysis when developing a mathematical model of the process.

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