Continuum Modeling of Low Frequency Heat Conduction in Laminated Composites with Bonds

1980 ◽  
Vol 102 (2) ◽  
pp. 312-318 ◽  
Author(s):  
Adnan H. Nayfeh

Two model analyses are constructed in order to determine the influence of bonding materials on the heat diffusion in otherwise bilaminated composites. The geometric arrangement of the composite with the bond is treated as a special type of trilaminated composite in which each of its major constituents is sandwiched between two bonding layers. In the first model, the recently developed continuum mixture theories of heat conduction in bilaminated composites [1] are extended to treat the trilaminated composite. Here details of the diffusion process in the major components and also in the bonding layers are derived. In the second model, the entire effect of the bonds is treated as a modifier to interfacial continuity conditions. In this model the details of the diffusion process in the bonding material are ignored. It is found that the results of both models correlate well with each others and also with some exact solutions especially for low frequency ranges.

1978 ◽  
Vol 45 (4) ◽  
pp. 822-828 ◽  
Author(s):  
Adnan H. Nayfeh ◽  
Elsayed Abdel-Ati M. Nassar

Two model analyses are constructed in order to determine the influence of bonding materials on the dynamic behavior of otherwise bilaminated composites. The geometric arrangement of the composite with the bond is treated as a special type of a trilaminated composite in which each of its major constituents is sandwiched between two bonding layers. In the first model, the recently developed continuum mixture theories of wave propagation in bilaminated composites [2] are extended to treat the trilaminated composite. Here details of the propagation process in the major components and also in the bonding layers are derived. In the second model, the entire effect of the bonds is treated as a modifier to interfacial continuity conditions. In this model the details of the propagation process in the bonding material are ignored. It is found that the results of both models correlate well for relatively thin bonding layers.


Author(s):  
Bingbing Xu ◽  
Huawei Shen ◽  
Qi Cao ◽  
Keting Cen ◽  
Xueqi Cheng

Graph convolutional networks gain remarkable success in semi-supervised learning on graph-structured data. The key to graph-based semisupervised learning is capturing the smoothness of labels or features over nodes exerted by graph structure. Previous methods, spectral methods and spatial methods, devote to defining graph convolution as a weighted average over neighboring nodes, and then learn graph convolution kernels to leverage the smoothness to improve the performance of graph-based semi-supervised learning. One open challenge is how to determine appropriate neighborhood that reflects relevant information of smoothness manifested in graph structure. In this paper, we propose GraphHeat, leveraging heat kernel to enhance low-frequency filters and enforce smoothness in the signal variation on the graph. GraphHeat leverages the local structure of target node under heat diffusion to determine its neighboring nodes flexibly, without the constraint of order suffered by previous methods. GraphHeat achieves state-of-the-art results in the task of graph-based semi-supervised classification across three benchmark datasets: Cora, Citeseer and Pubmed.


1993 ◽  
Author(s):  
Eugene M. Kudriavtsev ◽  
Yu. I. Rybalko ◽  
Sergey D. Zotov ◽  
Michel L. Autric ◽  
Georges Inglesakis

2020 ◽  
Vol 78 (6) ◽  
pp. 365-384
Author(s):  
Keith A. Woodbury ◽  
Forooza Samadi ◽  
James V. Beck

2013 ◽  
Vol 56 (8) ◽  
pp. 1466-1471 ◽  
Author(s):  
ShunDa Chen ◽  
Yong Zhang ◽  
Jiao Wang ◽  
Hong Zhao

Author(s):  
Mohammed Q. Al‐Odat

PurposeIn this study, the purpose was to introduce two‐dimensional hyperbolic heat conduction equations in order to simulate the fast precooling process of a cylindrically shaped food product with internal heat generation. A modified model for internal heat generation due to respiration in the food product was proposed to take the effect of relaxation time into account. The obtained governing equations were solved numerically using an efficient finite difference technique. The influence of Biot number and heat generation parameters on thermal characteristics was examined and discussed. The results based on hyperbolic model were compared with the classical parabolic heat diffusion model. The present numerical code was validated via comparison with analytical solution and a good agreement was found.Design/methodology/approachThe obtained governing equations were solved numerically using an efficient finite difference technique.FindingsThe influence of Biot number and heat generation parameters on thermal characteristics was examined and discussed. The results based on hyperbolic model were compared with the classical parabolic heat diffusion model. The present numerical code was validated via comparison with analytical solution and a good agreement was found.Originality/valueTwo‐dimensional analysis of fast precooling of cylindrical food product based on hyperbolic heat conduction model has not been investigated yet.


1994 ◽  
Vol 49 (5) ◽  
pp. 518-524 ◽  
Author(s):  
N Euler ◽  
A Köhler ◽  
W I Fushchich

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