Spectral simulation of light propagation in participating media by using a lattice Boltzmann method for photons

Autor: McHardy, Christopher ^⁎, Horneber, Tobias, Rauh, Cornelia

Publikováno v: In Applied Mathematics and Computation 15 February 2018 319:59-70

Thermofluiddynamische Charakterisierung und technische Optimierung strukturierter, offener Metallschäume mittels numerischer Simulation

Autor: Horneber, Tobias

The present contribution provides a fluid dynamic and thermal characterization of structured representatives of open-cell foams. Geometric and analytic methods as well as numeric simulations serve as tools for technical optimization. Three different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2091::f5f3e86a8cd5ce5b9afab31dec12036a
https://opus4.kobv.de/opus4-fau/frontdoor/index/index/docId/6083

Active control of foams by physically based destruction mechanisms.

Autor: McHardy, Christopher, Thünnesen, Julian, Horneber, Tobias, Kostova, Jordanka, Hussein, Mohamed A., Delgado, Antonio, Rauh, Cornelia

Publikováno v: PAMM: Proceedings in Applied Mathematics & Mechanics; Dec2018, Vol. 18 Issue 1, p1-2, 2p

Development of a Continuous Pulsed Electric Field (PEF) Vortex-Flow Chamber for Improved Treatment Homogeneity Based on Hydrodynamic Optimization.

Autor: Schottroff F; Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria., Knappert J; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., Eppmann P; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., Krottenthaler A; Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria., Horneber T; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., McHardy C; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., Rauh C; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., Jaeger H; Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.

Publikováno v: Frontiers in bioengineering and biotechnology [Front Bioeng Biotechnol] 2020 Apr 30; Vol. 8, pp. 340. Date of Electronic Publication: 2020 Apr 30 (Print Publication: 2020).