Relevant bibliographies by topics / Cake structure

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Cake structure'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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Journal articles on the topic "Cake structure"

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Sørensen, Birgitte L., and Peter B. Sørensen. "Structure Compression in Cake Filtration." Journal of Environmental Engineering 123, no. 4 (April 1997): 345–53. http://dx.doi.org/10.1061/(asce)0733-9372(1997)123:4(345).

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Chu, C. P., M. J. Chang, and D. J. Lee. "Cake Structure of Consolidated Biological Sludge." Separation Science and Technology 38, no. 4 (January 3, 2003): 967–76. http://dx.doi.org/10.1081/ss-120017637.

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Hwang, Kuo-Jen, Yeong-Shing Wu, and Wei-Ming Lu. "The surface structure of cake formed by uniform-sized rigid spheroids in cake filtration." Powder Technology 87, no. 2 (May 1996): 161–68. http://dx.doi.org/10.1016/0032-5910(95)03084-0.

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Wang, Zhidong, Kuizu Su, Tong Shu, and Weihong Wang. "Numerical simulation of filtration performance in submerged membrane bioreactors: effect of particle packed structure." Water Science and Technology 76, no. 9 (July 19, 2017): 2503–14. http://dx.doi.org/10.2166/wst.2017.426.

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Abstract It is widely known that the accumulation of solid matter forming a cake layer on the membrane surface is one of the major limitations of the filtration performance in submerged membrane bioreactors (SMBR). This study is focused on the influence of the cake porosity of different particle microscopic packed structures on the filtration performance of hollow fiber systems. An integrated model based on the finite element method to simulate numerically the flow in an SMBR is presented. The model coupled the Navier–Stokes and Darcy Brinkman equations to simulate a complete filtration run. The cake growth took into consideration not only the deposition with local filtration velocity but also the effect of aeration scouring. A novel solution of mesh deformation was adopted to investigate transient cake growth along the fiber. Comparisons between simulations and experiments are in good agreement. The results show that a higher porosity particle packed structure causes non-uniform filtration and cake thickness but also higher permeate flux. Meanwhile, the proportion of cake resistance to total resistance increases with the decrease of porosity.
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Lin, C. L., and J. D. Miller. "Pore structure and network analysis of filter cake." Chemical Engineering Journal 80, no. 1-3 (December 2000): 221–31. http://dx.doi.org/10.1016/s1383-5866(00)00094-0.

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Barbanel, Julius. "On the structure of Pareto optimal cake partitions." Journal of Mathematical Economics 33, no. 4 (May 2000): 401–24. http://dx.doi.org/10.1016/s0304-4068(99)00028-2.

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MATSUO, Noriki, Shigeki YOSHIDA, Isao KUSAKABE, and Kazuo MURAKAMI. "Chemical Structure of Xylan in Cotton-seed Cake." Agricultural and Biological Chemistry 55, no. 11 (1991): 2905–7. http://dx.doi.org/10.1271/bbb1961.55.2905.

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Matsuo, Noriki, Shigeki Yoshida, Isao Kusakabe, and Kazuo Murakami. "Chemical Structure of Xylan in Cotton-seed Cake." Agricultural and Biological Chemistry 55, no. 11 (November 1991): 2905–7. http://dx.doi.org/10.1080/00021369.1991.10857129.

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Tao, T., X. F. Peng, and D. J. Lee. "Structure of Crack in Thermally Dried Sludge Cake." Drying Technology 23, no. 7 (July 2005): 1555–68. http://dx.doi.org/10.1081/drt-200063547.

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Prokopov, Tsvetko, Zhivka Goranova, Marianna Baeva, Anton Slavov, and Charis M. Galanakis. "Effects of powder from white cabbage outer leaves on sponge cake quality." International Agrophysics 29, no. 4 (October 1, 2015): 493–500. http://dx.doi.org/10.1515/intag-2015-0055.

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AbstractThe main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.
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Dissertations / Theses on the topic "Cake structure"

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Santiwong, Suvinai Rensis Civil &amp Environmental Engineering Faculty of Engineering UNSW. "Analysis of compressible cake behaviour in submerged membrane filtration for water treatment." Publisher:University of New South Wales. Civil & Environmental Engineering, 2008. http://handle.unsw.edu.au/1959.4/42611.

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In this study, Smiles?? sorptivity-diffusivity numerical analysis is demonstrated to offer a comprehensive description of dead-end constant-pressure compressible cake filtration for water treatment. In addition to providing an insight on filtration performance and cake behaviour in terms of cake hydraulic permeability and compressibility in good agreement with the results derived using Ruth??s conventional cake filtration theory, the sorptivity-diffusivity model can be used to gain further information on depth-dependent local cake properties and extend our knowledge on the effect of feed suspension conditions (including solution composition, coagulant dosage and mixing) on the characteristics of the particulate assemblages (including size, structure and strength). Feed suspension conditions and primary particle properties exert significant effect on the characteristics of particles in suspensions and the resultant particulate assemblages. In the non-coagulated latex systems, an increase in ionic strength resulted in a suppression of the electric double layer of latex particles as indicated by a significant drop in the zeta potential of the feed suspension which lead to a dramatic reduction in cake hydraulic permeability. In the non-coagulated montmorillonite systems, feed suspensions with high ionic strength (1 M Na+, 50 mM Ca2+ and 50 mM Fe2+) were associated with larger suspended solids which appeared to form assemblages with nematic structures that are denser yet more permeable when compared to those with low ionic strength (0.1 M Na+, 1 mM Ca2+ and 2 mM Fe2+) which appeared to form highly ??cross-linked?? voluminous honeycomb type gel of very low permeability. Pre-coagulation of latex and montmorillonite suspensions with Al-based coagulants (alum and ACH) both resulted in formation of very large flocs which subsequently formed highly permeable solid assemblages. In the latex systems, the ratio of optimal alum to ACH dose was approximately 5:1 on a total coagulant mass basis and 1.3:1 as Al while the ratio of optimal alum to ACH dose was as high as 22:1 on a total coagulant mass basis and 6:1 as Al in the montmorillonite systems. Although both alum and ACH resulted in comparable filtration performances, the distinction in Al concentration and results of local cake properties analysis indicated the presence of different cake structures presumably due to the formation of different Al species.
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Pateras, Irene. "Effects of sucrose replacement by polydextrose on structure development of cakes." Thesis, Oxford Brookes University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303664.

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Full and partial substitution of sucrose with polydextrose, and its effects on properties of batters and structure development of cakes were studied. Although substitution levels around 25% did not alter the properties of the system, higher levels of replacement resulted in significant changes in batter and cake properties. The effects of sucrose replacement by polydextrose on starch gelatinization and egg protein denaturation temperatures were studied by differential scanning calorimetry in model systems. Experiments showed that polydextrose raises gelatinization temperature more than sucrose. No significant difference was found between the two solutes with respect to their effect on egg protein denaturation. Dynamic oscillatory experiments showed that the viscoelastic profile of cake batters is altered when polydextrose is used to replace sucrose. A clear tendency towards permanent deformation and fluid-like behaviour was observed with increasing levels of replacement by polydextrose. Changes in rheological properties of batters with increasing polydextrose concentration were related to bubble size and distribution of cake batters. Microscopical techniques were developed to assess the foam characteristics of batters, before and during heating. Increasing level of replacement increased the mean size of bubbles and introduced large variation in bubble size distribution. The lack of uniformity in bubble distribution of polydextrose batters increased the rate of gas diffusion from the small bubbles to larger ones. During heating, bubble population of conventional batters expanded more than that of polydextrose substituted batters. Changes in bubble expansion rates resulted in cakes of lower volume with increasing levels of replacement. Assessment of textural properties of cakes indicated that sucrose replacement at levels around 50% or greater contributes to weakening the mechanical strength of crumb structure. Scanning electron microscopy of crumb samples demonstrated changes on the degree of starch granules swelling, cell wall structure and matrix development, as a result of sucrose replacement by polydextrose
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Hesso, Nesrin. "Etude des interactions entre les différents constituants du cake : effets sur la structure et le rassissement." Nantes, 2014. https://doc-agro.oniris-nantes.fr/GEIDEFile/These_Nesrin_Hesso_2014_protegee.pdf?Archive=192901391018&File=These%5FNesrin%5FHesso%5F2014%5Fprotegee%5Fpdf.

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La texture finale des cakes est liée aux interactions des ingrédients pendant la cuisson, à la disponibilité de l’eau et aux conditions de cuisson. Ce travail concerne l’étude des interactions des ingrédients d’une pâte à cake et leur relation avec la structure et la texture de la mie ainsi que l’effet de la formulation sur le rassissement lors du stockage.
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Bousquières, Josselin. "Impact de la composition et des procédés sur la réactivité d’un produit modèle alvéolé de type cake." Thesis, Université Paris-Saclay (ComUE), 2017. http://www.theses.fr/2017SACLA004/document.

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En industrie alimentaire et notamment dans le domaine des produits céréaliers, les ingrédients utilisés et les procédés associés ont des impacts sur les réactions chimiques des constituants ainsi que sur la structure des produits fabriqués. Les réactions peuvent avoir des impacts positifs (arômes, couleur) ou négatifs (développement de composés néoformés potentiellement toxiques). Bien que très étudiées dans des systèmes simplifiés, une meilleure connaissance et maitrise des réactions dans des conditions plus réalistes permettrait de mieux piloter la qualité des produits et de favoriser la balance bénéfices/risques. L’objectif de ce travail était de rendre possible l'étude des réactions dans un milieu solide, certes, simplifié, mais maîtrisé en composition et structure, et fidèle aux procédés de fabrication et à la structure à des produits réels. La génoise a été choisie comme produit de référence.La première étape a consisté à développer un produit modèle constituant une base d’étude de la réactivité. Pour cela, une étude des fonctionnalités apportées par chaque ingrédient à chaque étape du procédé de fabrication a permis d’identifier les dérivés de cellulose comme candidats intéressants pour remplacer les ingrédients réactifs (oeuf, sucre et protéines de la farine). Une étude multiéchelles a permis de mieux comprendre l’impact des principales propriétés apportées par les dérivés de cellulose (viscosité à froid, stabilisation des interfaces, gélification à chaud) sur la structuration du produit. Enfin, le produit modèle a été validé comme étant non-réactif vis-à-vis de la réaction de Maillard et de caramélisation.Dans une seconde étape, des composés réactifs (glucose, leucine) ont été réintroduits dans le produit modèle et un suivi cinétique de marqueurs de la réactivité dans les vapeurs et dans le produit a été réalisé au cours de la cuisson. Ainsi, l’enrichissement du modèle en glucose + leucine a permis de suivre le développement de composés typiques de la réaction de Maillard (aldéhydes de Strecker et pyrazines), qui n’apparaissent pas dans le cas où le produit n’est enrichi qu’en glucose, où seuls les composés issus de la caramélisation ont été identifiés. De plus, la modification des conditions de cuisson (température, convection) a permis de mettre en évidence l’impact des transferts thermiques et du séchage sur les voies réactionnelles. Ces résultats ouvrent ainsi la voie à de futures études cinétiques, couplant expérimentation systématique et modélisation<br>In the food industry and notably in the field of cereal products, the type of ingredients used and their associated processes have several effects on the structure of the products and on the chemical reactions occurring during the manufacturing process. These reactions could have positive impacts (aroma, color) as well as negative outcomes (formation of potentially toxic compounds). Although being thoroughly studied in model systems, a better understanding of reactions in more realistic conditions would allow to improve the quality of the products. The aim of this work was to enable the study of chemical reactions occurring in a simplified solid system where the composition and structure were controlled while remaining representative regarding the conditions of the processes and the structure of the real product. Sponge cake was chosen as the product of reference.The first step consisted in developing a model product constituting a basis for studying the reactivity. In this regard, a study on new functionalities brought by each ingredient during each step of the manufacture process allowed to identify the cellulose derivatives as candidates to replace the reactive ingredients (eggs, sugar and wheat flour proteins). A multi-scale study allowed to better understand the impact of the main properties brought by the cellulose derivatives (viscosity at cold temperature, interface stabilization, gelation at high temperature) on the structure of the product. Finally, the model product was validated as a non-reactive media regarding the Maillard reaction and the caramelization.In a second step, reactive compounds (glucose and leucine) were placed in the model product and a kinetic monitoring on reaction markers was set up in the vapors and in the matrix during the baking. Thus, the addition of glucose and leucine in the model allowed to follow the formation of typical compounds coming from the Maillard reaction (Strecker’s aldehyde and pyrazines). These compounds did not developed when the model product was only enriched in glucose, whereas compounds generated by the caramelization reaction were identified. Moreover, changes in baking conditions (temperature, convection) allowed to emphasize the impact of heat transfer and drying on reaction pathways. These results pave the way of future kinetic studies, coupling systemic experiment and reaction modelling
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Blanchard, Coralie. "Etude des facteurs influençant la structure et la texture de produits céréaliers alvéolés de cuisson semi-humide : une approche instrumentale et sensorielle de caractérisation de la texture." Thesis, Dijon, 2014. http://www.theses.fr/2014DIJOS001/document.

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La texture, manifestation sensorielle des propriétés structurales, mécaniques et de surface d’un matériau constitue un paramètre clé dans l’évaluation des produits alimentaires. Elle reflète leur qualité, leur fraîcheur et influence l’acceptabilité du produit par le consommateur déterminant l’intention de ré-achat. Dans la littérature scientifique, la plupart des travaux portant sur la texture des produits céréaliers ont étudié des matrices alimentaires telles que le pain ou les biscuits mais plus rares sont les travaux sur les gâteaux type cake. L’objectif de ce travail est donc de caractériser le moelleux d’un produit de type cake de sa mise en place à son évolution au cours de la conservation du produit au moyen de méthodes instrumentales et sensorielles. Dans un premier temps, nous avons étudié l’influence de la nature de la farine, du procédé de fabrication et de l’aération des produits sur caractère moelleux au travers de méthodes instrumentales et sensorielles. La caractérisation instrumentale des produits moelleux et la structure de leur mie ont été évaluées par des mesures rhéologiques (texturomètre, DMTA) et d’imagerie (XR-Tomography). La caractérisation sensorielle a été menée par l’établissement d’un profil sensoriel de la texture avec un panel entraîné évaluant l’aspect des produits et les sensations perçues au toucher et en bouche. Dans un second temps, nous avons étudié les propriétés fonctionnelles des farines et de leurs composants en milieu modèle et complexe par différentes méthodes physico-chimiques (rhéologie des pâtes, analyse enthalpique différentielle, microscopie, diffraction RX). Enfin, les mesures sensorielles et instrumentales ont été mises en relation via une analyse factorielle multiple dans le but de déterminer des méthodes instrumentales permettant de caractériser le caractère moelleux des produits de type cake. Les résultats montrent que l’aération de la mie et la composition de la farine sont les facteurs clés du moelleux dans ce type de produit. L’évaluer et le sélectionner sur la base de ses caractéristiques physico-chimiques (élasticité, fermeté, aération) s’avère possible compte tenu de la stabilité de sa texture au cours du temps afin de pouvoir anticiper sur l’acceptabilité du produit par le consommateur le plus tôt possible dans son processus de développement<br>Since texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled ‘study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture’ focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flour origin, making process and aeration properties on cake texture is proposed. Instrumental characterization of cake texture properties was performed through high deformation using TPA and relaxation tests. Several approaches were attempted to determine cake crumb structure including rheology, microscopy; image analysis and X Ray-Tomography. Sensory characterization of cake texture was achieved through descriptive texture profile involving establishment of our trained panel. Second, we peer into the functional properties of wheat flour also of its gluten and starch components, physico-chemical methods among which fluid rheology, differential scanning calorimetry, optic microscopy and X-Ray powder diffraction are employed. The results are discussed in terms of physical and chemical changes that cake dough ingredients undergo upon making process. This investigation highlights that several parameters are substantially involved in cake structure set up and final texture perception. Suitable flour choice (composition, components quality) and aeration management are critical factors for the elaboration of a product to be perceived the softest as possible. Also, regarding evolution of texture, it is possible to state on the selection of a product whether than another at early development stages allowing anticipate on consumer acceptance
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Rubboli, Alessio. "Structural behavior of self-supporting rack structures: a case study." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.

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The main objective of this thesis is to investigate self-supporting rack structures and develop a methodology for their analysis, pre-design and detailed design starting from a real case study. This kind of structures is becoming more and more popular nowadays, as the level of automation which characterizes it. Its efficiency needs to be as high as possible: this is achieved maximizing storage space while minimizing cost, through an extensive optimization process during design. In fact, its modular nature can be translated into huge savings even for a small reduction of material used in one axe. Following Eurocodes and European Norms, one of these structure has to be designed and built in Belgium in 2020: it is the aim of this thesis to present a comparison between two different analysis methodologies, as well as developing a methodology to design, verify and optimize the whole structure guaranteeing safety and cost-effectiveness. The design and verification process needs to be automatized as much as possible, in order to simplify the optimization of the single elements and, in general, be capable of handle this kind of project faster and faster in the future. Some details will require further analysis: it is one goal to identify here all of them and propose solutions, which can include finite element simulations and experimental tests.
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Andersson, Maria, and Hanna Kristofferson. "Structural Optimization of Product Families : With Application to Vehicle Body Structures." Thesis, Linköping University, Department of Mechanical Engineering, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-6078.

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<p>Some products share one or two modules and while developing these products, structural optimization with stiffness as the objective function can be a useful tool. There might be no or very little CAD-data available in the pre-development phase and it is not certain that existing designs can be, or is desirable to use as a reference. The main objective of this thesis is to establish an accurate and fast-to-use methodology which can be utilized while developing new cars.</p><p>In this thesis, the Volvo products S40, V50 and C70 serve as a basis for this case study. All the models are beam structures and the masses of components are added as point and line masses. Several optimization analyses are performed on one or three products exposed to seven load cases. Additional analyses with shell elements, more simplified models and changed load case balance achieved by normalization of the different load case compliances are also studied to investigate how these factors influence the results.</p><p>Analyses show that front crash to a great extent dominates the results while normalization increases the influence of the remaining load cases. Since front crash is dominating and the front area is shared in all products, the performance is remarkably similar when three products are optimized compared to separate analyses of one product. Analysis of models without added point or line masses gives a result which greatly differs from previous results and therefore shows that added masses are required. The methodology is applicable to develop products and detect new load paths through the car.</p>
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McClees, Whitney Elizabeth. "Anthropogenic Effects on the Fouling Community: Impacts of Biological Invasions and Anthropogenic Structures on Community Structure." PDXScholar, 2017. https://pdxscholar.library.pdx.edu/open_access_etds/3883.

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Coastal anthropogenic infrastructure has significantly modified nearshore environments. Because these structures often have a strong association with shipping as would be found in ports and harbors, they have been identified as invasion hotspots. Due to propagule pressure from shipping and recreational boating and suitable uncolonized substrate that provides a refuge from native predators, a greater number of non-native species have been found on these structures compared to nearby natural substrate. The mechanisms that limit the spread of non-native species from anthropogenic structures to natural substrate have been explored for several taxa at a species-specific level, but less so from an overall community perspective. Predation has been identified as one of the biotic interactions limiting invasion success. In addition to predation, dispersal ability may also prevent the spread of non-native species from anthropogenic structures to natural substrate. This thesis addresses how these two mechanisms interact to limit the spread of non-native species from anthropogenic structures to natural substrate and how that alters overall community composition. I aimed to explore differences between communities inside and outside of a marina and determine the extent to which predator and dispersal limitation were structuring these communities. I used a three-factor design, deploying seven unglazed ceramic tiles per each treatment combination of 1) inside versus outside a marina in Yaquina Bay, Oregon; 2) cage keeping out predators greater than the mesh size, no cage, or partial cage; 3) fixed near the substrata (benthic) versus suspended 1 meter below the surface. I also transplanted caged, suspended tiles of either adults or recruits from inside the marina to benthic and suspended caging treatments outside of the marina. These tiles allowed me to examine predation when dispersal limitation was not a factor for the community inside the marina, i.e. what happens to both recruits and adults if they can get outside of the marina. I found that the communities inside and outside of the marina were different and the data suggest that both predation and dispersal limitation interact to limit the spread of non-native species. Additionally, I found that mesopredators that could fit through the caging may be influencing predation results and community structure. This research addresses gaps in scientific knowledge regarding the mechanisms that prevent or facilitate the spread of non-native species. Future work could include the further exploration of mesopredation as an important factor in limiting the spread of non-native species and exploring dispersal limitation more in depth as well as broadening the geographic scope to see if the same trends hold true across bays and bioregions.
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Hubbard, Jackson Durain. "3D Cave and Ice Block Morphology from Integrated Geophysical Methods: A Case Study at Scărişoara Ice Cave, Romania." Scholar Commons, 2017. http://scholarcommons.usf.edu/etd/6712.

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Scărişoara Ice Cave has been a catalyst of scientific intrigue and effort for over 150 years. These efforts have revealed and described countless natural phenomena – and in the process have made it one of the most studied caves in the world. Of especial interest is the massive ice block located within its Great Hall and scientific reservations. The ice block, which is the oldest and largest known to exist in a cave, has been the focus of multiple surveying and mapping efforts, typically ones utilizing traditional equipment. In this study, the goals were to reconstruct the ice block/cave floor interface and to estimate the volume of the ice block. Once the models were constructed, we aimed to study the relationships between the cave and ice block morphologies. In order to accomplish this goal, three (3) main datasets were collected, processed, and amalgamated. Ground penetrating radar data was used to discern the floor morphology below the ice block. Over 1,500 photographs were collected in the cave and used with Structure from Motion photogrammetry software to construct a texturized 3D model of the cave and ice surfaces. And a total station survey was performed to scale, georeference, and validate each model. Once georeferenced, the data was imported into an ArcGIS geodatabase for further analysis. The methodology described within this study provides a powerful set of instructions for producing highly valuable scientific data, especially related to caves. Here, we describe in detail the novel tools and software used to validate, inspect, manipulate, and measure morphological information while immersed in a fully 3D experience. With this methodology, it is possible to easily and inexpensively create digital elevation models of underground rooms and galleries, to measure the differences between surfaces, to create 3D models from the combination of surfaces, and to intimately inspect a subject area without actually being there. At the culmination of these efforts, the partial ice block volume was estimated to be 118,000 m3 with an uncertainty of ± 9.5%. The volume computed herein is significantly larger than previously thought and the total volume is likely significantly larger, since certain portions were not modeled during this study. In addition, the morphology of ceiling enlargement was linked to areas of high elevation at the base of the ice block. A counterintuitive depression was recognized at the base of the Entrance Shaft. The thickest areas of the ice were identified for future coring projects. And combining all this a new informational allowed us to propose a new theory on the formation of the ice block and to decipher particular speleogenetic aspects.
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Öztürk, Balkız. "Case, referentiality and phrase structure /." Amsterdam : J. Benjamins, 2005. http://catalogue.bnf.fr/ark:/12148/cb40098181c.

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Books on the topic "Cake structure"

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Bakhoum, Mourad M., and Juan A. Sobrino, eds. Case Studies of Rehabilitation, Repair, Retrofitting, and Strengthening of Structures. Zurich, Switzerland: International Association for Bridge and Structural Engineering (IABSE), 2010. http://dx.doi.org/10.2749/sed012.

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&lt;p&gt;This document provides case studies of structural rehabilita-tion, repair, retrofitting, strengthening, and upgrading of structures, which might be encompassed – in short – by the convenient umbrella terms “Conservation / Upgrading of Existing Structures”. The selected studies presented in this SED cover a variety of structural types from different countries.&lt;/p&gt; &lt;p&gt;Strengthening and rehabilitation of structures is usually a challenge because of uncertainties associated with old struc-tures and difficulties due to restrictions on the geometry and materials used, as well as other structural or functional con-straints. When repairing an existing structure the engineers involved have plenty of possibilities, lots of constraints, and in some cases there are no applicable codes. Strengthening and rehabilitating is sometimes a complex and exciting work; an art.&lt;/p&gt; &lt;p&gt;The book is a summary of practices to help structural engineers. The reader of this book will discover different approaches to put forward strengthening or rehabilitation projects. Even identical technical problems could have very different efficient solutions, as discussed in the papers, considering structural, environmental, economic factors, as well as contractor and designer experience, materials, etc.&lt;/p&gt;
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Öztürk, Balkiz. Case, referentiality, and phrase structure. Amsterdam: John Benjamins, 2003.

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Case, referentiality, and phrase structure. Amsterdam: J. Benjamins Pub. Co., 2005.

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Structure and case marking in Japanese. San Diego: Academic Press, 1989.

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Case, argument structure, and word order. New York: Routledge, 2011.

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Architectural structures. Hoboken, N.J: J. Wiley & Sons, 2006.

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Place, Wayne. Architectural structures. Hoboken, N.J: J. Wiley & Sons, 2007.

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1920-, Nuttall C. S., ed. Business behaviour & management structure. London: Croom Helm, 1985.

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1920-, Nuttall C. S., ed. Business behaviour & management structure. New York: St. Martin's Press, 1985.

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Oppermann, Joseph K. Cape Lookout National Seashore: Cape Lookout lighthouse historic structure report. Atlanta, GA: Cultural Resources, Southeast Region, National Park Service, 2009.

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Book chapters on the topic "Cake structure"

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Binder, James. "Structure." In Primary Care Interviewing, 71–81. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7224-7_7.

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Bob, Corneliu, Sorin Dan, Catalin Badea, Aurelian Gruin, and Liana Iures. "Strengthening of the Frame Structure at the Timisoreana Brewery, Romania." In Case Studies of Rehabilitation, Repair, Retrofitting, and Strengthening of Structures, 57–80. Zurich, Switzerland: International Association for Bridge and Structural Engineering (IABSE), 2010. http://dx.doi.org/10.2749/sed012.057.

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&lt;p&gt;Many structures built in Romania before 1970 were designed for gravity loads with inadequate lateral load resistance because earlier codes specified lower levels of seismic loads. Some of these structures are still in service beyond their design life. Also, some deterioration was observed in existing structures due to the actions of different hazard factors. This paper presents the case study of a brewery with reinforced concrete framed structure of five storeys and a tower of nine storeys, which has been assessed and strengthened. The brewery and the tower were built in 1961 and an extension in 1971. An assessment performed in 1999 showed up local damages at slabs, main girders, secondary beams, and columns; concrete carbonation; concrete cover spalled over a large surface; complete corrosion of many stirrups and deep corrosion of main reinforcement; and some broken reinforcement. Such damage was caused by salt solution, CO2, relative humidity RH 80%, and temperatures over 40◦C. Also, inadequate longitudinal reinforcement was deduced≈ from the structural analysis. The initial design, done in 1960, was according to the Romanian codes of that time with provisions at low seismic actions. The structural system weakness is due to present-day high seismic actions. The rehabilitation of the reinforced concrete structure was performed by jacketing with reinforced concrete for the main and secondary beams and columns. In 2003, due to continuous operation and subsequent damage of the structure, a new assessment was required. It was found that some beams and one column were characterized by inadequate main and shear reinforcement as well as corrosion of many stirrups at beams. The strengthening solution adopted was based on carbon fibre reinforced polymer composites for beams and column.&lt;/p&gt;
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Elwenspoek, M., and R. Wiegerink. "Case studies." In Smart Structures, 276–309. Vienna: Springer Vienna, 2001. http://dx.doi.org/10.1007/978-3-7091-2686-8_21.

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Bedi, Ashwani, and Ramsey Dabby. "Case Study Introduction." In Structure for Architects, 31–43. New York : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781315122014-4.

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Manly, Bryan F. J. "Case studies." In Stage-Structured Populations, 152–67. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0843-7_8.

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Oliveira, Luís Miguel, Sílvia Esteves, António Francisco Tenreiro, João Rui Matos, João Sobral, and João P. T. Pereira. "Case Studies." In Advanced Structured Materials, 297–309. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44522-5_9.

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Cucinotta, Filippo, Marcello Raffaele, and Fabio Salmeri. "A Topology Optimization Method for Stochastic Lattice Structures." In Lecture Notes in Mechanical Engineering, 235–40. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-70566-4_38.

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AbstractStochastic lattice structures are very powerful solutions for filling three-dimensional spaces using a generative algorithm. They are suitable for 3D printing and are well appropriate to structural optimization and mass distribution, allowing for high-performance and low-weight structures. The paper shows a method, developed in the Rhino-Grasshopper environment, to distribute lattice structures until a goal is achieved, e.g. the reduction of the weight, the harmonization of the stresses or the limitation of the strain. As case study, a cantilever beam made of Titan alloy, by means of SLS technology has been optimized. The results of the work show the potentiality of the methodology, with a very performing structure and low computational efforts.
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Triebel, Hans. "The critical case." In The Structure of Functions, 202–17. Basel: Birkhäuser Basel, 2001. http://dx.doi.org/10.1007/978-3-0348-8257-6_13.

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Bedi, Ashwani, and Ramsey Dabby. "Design in Steel— Case Study." In Structure for Architects, 54–82. New York : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781315122014-6.

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Preuss, Andreas. "The Case for Regulatory Reform." In Rethinking Regulatory Structure, 7–16. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-4373-5_2.

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Conference papers on the topic "Cake structure"

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Bei, Xiaohui, Youming Qiao, and Shengyu Zhang. "Networked Fairness in Cake Cutting." In Twenty-Sixth International Joint Conference on Artificial Intelligence. California: International Joint Conferences on Artificial Intelligence Organization, 2017. http://dx.doi.org/10.24963/ijcai.2017/508.

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We introduce a graphical framework for fair division in cake cutting, where comparisons between agents are limited by an underlying network structure. We generalize the classical fairness notions of envy-freeness and proportionality in this graphical setting. An allocation is called envy-free on a graph if no agent envies any of her neighbor's share, and is called proportional on a graph if every agent values her own share no less than the average among her neighbors, with respect to her own measure. These generalizations enable new research directions in developing simple and efficient algorithms that can produce fair allocations under specific graph structures. On the algorithmic frontier, we first propose a moving-knife algorithm that outputs an envy-free allocation on trees. The algorithm is significantly simpler than the discrete and bounded envy-free algorithm introduced in [Aziz and Mackenzie, 2016] for compete graphs. Next, we give a discrete and bounded algorithm for computing a proportional allocation on transitive closure of trees, a class of graphs by taking a rooted tree and connecting all its ancestor-descendant pairs.
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Kato, Kunihito, Kazuhiko Yamamoto, Masahiko Nonaka, Yukiyo Katsuta, and Chinatsu Kasamatsu. "Bubble structure evaluation method of sponge cake by using image morphology." In Eigth International Conference on Quality Control by Artificial Vision, edited by David Fofi and Fabrice Meriaudeau. SPIE, 2007. http://dx.doi.org/10.1117/12.736930.

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Yidan, Li, Rosenberg Elisabeth, J. F. Argillier, Durrieu Josianne, and Montes Jose. "Correlation Between Filter Cake Structure and Filtration Properties of Model Drilling Fluids." In SPE International Symposium on Oilfield Chemistry. Society of Petroleum Engineers, 1995. http://dx.doi.org/10.2118/28961-ms.

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Zheng, Xiao, Jingzhou Wang, Guoxiang Lin, Nong Wan, and Yaxin Zhang. "Fractal Characteristic and Fractal Dimension Measurement of Pore Structure of Peanut Cake." In 2009 International Joint Conference on Computational Sciences and Optimization, CSO. IEEE, 2009. http://dx.doi.org/10.1109/cso.2009.211.

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Xiao, Zheng, Lin Guoxiang, Wang Jingzhou, Wan Nong, and He Dongping. "Image Analysis Based Measurement and Calculation of Fractal Characteristic of Pore Structure of Peanut Cake." In 2010 Second International Conference on Modeling, Simulation and Visualization Methods (WMSVM). IEEE, 2010. http://dx.doi.org/10.1109/wmsvm.2010.26.

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Tatebe, Hironobu, Kunihito Kato, Kazuhiko Yamamoto, Yukio Katsuta, and Masahiko Nonaka. "Quantitative evaluation method of the bubble structure of sponge cake by using morphology image processing." In Optomechatronic Technologies 2005, edited by Kazuhiko Sumi. SPIE, 2005. http://dx.doi.org/10.1117/12.664557.

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Zheng, Xiao, Jingzhou Wang, Guoxiang Lin, Nong Wan, and Yaxin Zhang. "Digitalized Image Analysis Based Measurement and Calculation of Fractal Characteristic and Fractal Dimension of Pore Structure of Sesame Cake." In 2008 International Symposiums on Information Processing ISIP. IEEE, 2008. http://dx.doi.org/10.1109/isip.2008.15.

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Konstandopoulos, Athanasios G., and Evdoxia Kladopoulou. "The Optimum Cell Density for Wall-Flow Monolithic Filters: Effects of Filter Permeability, Soot Cake Structure and Ash Loading." In SAE 2004 World Congress & Exhibition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2004. http://dx.doi.org/10.4271/2004-01-1133.

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Duignan, Mark R., and Charles A. Nash. "Experiments on Cake Development in Crossflow Filtration for High Level Waste." In ASME-JSME-KSME 2011 Joint Fluids Engineering Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/ajk2011-09017.

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Crossflow filtration is a key process step in many operating and planned waste treatment facilities to separate undissolved solids from supernate slurries. This separation technology generally has the advantage of self cleaning through the action of wall shear stress, which is created by the flow of waste slurry through the filter tubes. However, the ability of filter wall self cleaning depends on the slurry being filtered. Many of the alkaline radioactive wastes are extremely challenging to filtration, e.g., those containing compounds of aluminum and iron, which have particles whose size and morphology reduces permeability. Low filter flux can be a bottleneck in waste processing facilities such as the Salt Waste Processing Facility at the Savannah River Site and the Waste Treatment Plant at the Hanford Site. Any improvement to the filtration rate would lead directly to increased throughput of the entire process. To date, increased rates are generally realized by either increasing the crossflow filter axial flowrate, which is limited by pump capacity, or by increasing filter surface area, which is limited by space and increases the required pump load. In the interest of accelerating waste treatment processing, DOE has funded studies to better understand filtration with the goal of improving filter fluxes in existing crossflow equipment. The Savannah River National Laboratory (SRNL) was included in those studies, with a focus on startup techniques and filter cake development. This paper discusses those filter studies. SRNL set up both dead-end and crossflow filter tests to better understand filter performance based on filter media structure, flow conditions, and filter cleaning. Using non-radioactive simulated wastes, which were both chemically and physically similar to the actual radioactive wastes, the authors performed several tests to demonstrate increases in filter performance. With the proper use of filter flow conditions filter flow rates can be increased over rates currently realized today. This paper describes the selection of a challenging simulated waste and crossflow filter tests to demonstrate how performance can be improved over current operation.
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Barresi, Antonello A., Luigi C. Capozzi, Andrea Arsiccio, Amelia C. Sparavigna, and Roberto Pisano. "Image Segmentation and 3D reconstruction for improved prediction of the sublimation rate during freeze drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7646.

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In a freeze drying process, the freezing step determines the pore size distribution within the product, which, in turn, affects the sublimation rate. Traditionally, pore analysis is carried out on SEM images by means of a manual, time-consuming approach. Here, an image segmentation technique was used to automatize this process and improve its reliability. A 3D structure of the cake was then reconstructed from the distribution of the super-pixels. We show that the approach herein proposed can remarkably improve prediction of the sublimation rate with respect to traditional methods. Keywords: Freezing; Freeze-Drying; Image Segmentation; 3D Reconstruction
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Reports on the topic "Cake structure"

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Rhodes, Thomas, Frederick Boland, Elizabeth Fong, and Michael Kass. Software assurance using structured assurance case models. Gaithersburg, MD: National Institute of Standards and Technology, 2009. http://dx.doi.org/10.6028/nist.ir.7608.

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Watson, Paul G., Tobias Borrmann, Ashwani Vij, Jerry A. Boatz, and Karl O. Christe. The Structure of the SO2F Anion, A Problem Case. Fort Belvoir, VA: Defense Technical Information Center, June 2000. http://dx.doi.org/10.21236/ada408570.

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O'Neil, Edward F. Repair and Maintenance of Masonry Structures: Case Histories. Fort Belvoir, VA: Defense Technical Information Center, March 1995. http://dx.doi.org/10.21236/ada294186.

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Campbell, Sr, Bean Roy L., and Dennis L. Repair of Dam Intake Structures and Conduits: Case Histories. Fort Belvoir, VA: Defense Technical Information Center, January 1988. http://dx.doi.org/10.21236/ada635701.

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Dentz, Jordan, Francis Conlin, and David Podorson. Case Study of Envelope Sealing in Existing Multiunit Structures. Office of Scientific and Technical Information (OSTI), October 2012. http://dx.doi.org/10.2172/1053748.

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Dentz, Jordan, Francis Conlin, and David Podorson. Case Study of Envelope Sealing in Existing Multiunit Structures. Office of Scientific and Technical Information (OSTI), October 2012. http://dx.doi.org/10.2172/1219796.

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Price, William A., and Edwin S. Alling. Computer-Aided Structural Engineering (CASE) Project. CBASIN--Structural Design of Saint Anthony Falls Stilling Basins According to Corps of Engineers Criteria for Hydraulic Structures. Computer Program X0098. Fort Belvoir, VA: Defense Technical Information Center, August 1989. http://dx.doi.org/10.21236/ada212545.

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Hafner, Christian M., Oliver Linton, and Haihan Tang. Estimation of a multiplicative covariance structure in the large dimensional case. The IFS, November 2016. http://dx.doi.org/10.1920/wp.cem.2016.5216.

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Summers, Lawrence, Jonathan Gruber, and Rodrigo Vergara. Taxation and the Structure of Labor Markets: The Case of Corporatism. Cambridge, MA: National Bureau of Economic Research, May 1992. http://dx.doi.org/10.3386/w4063.

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Katz, Sabrina, Miguel Algarin, and Emanuel Hernandez. Structuring for Exit: New Approaches for Private Capital in Latin America. Inter-American Development Bank, March 2021. http://dx.doi.org/10.18235/0003074.

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Structured financing solutions encompass a range of investment approaches that provide liquidity to investors without the need for a traditional equity exit event, such as a strategic sale, sale to another financial investor, or public market listing. Structuring mechanisms across the debt-to-equity spectrum determine the exit terms of the deal, therefore providing considerable downside protection to investors. Structured financing solutions are an incipient but increasingly important set of tools for investors active in Latin America to address the financing gap for companies that lack access to bank financing and are not attractive targets for traditional PE and VC players. Many investors employing these strategies are in an experimental phase, reporting new lessons learned with each deal completed. Impact investors have been among the top drivers of these structuring innovations, as they have grappled with the additional limitations associated with the straight equity model for environmental or social enterprises. However, the use of structured financing is by no means restricted to the impact investing space. Fund managers have invested USD4b in private credit deals in Latin America since 2018, more than the previous ten years combined. PE and VC investors have also increasingly employed quasi-equity and debt instruments. ACON Investments, for example, has employed mezzanine structures in several deals from its latest funds. Brazil-focused venture capital firm SP Ventures has recently begun investing from its debut venture debt fund. Growing experimentation by fund managers demonstrates the opportunity for investors across ticket sizes, strategies, and the impact-to-commercial spectrum. The structures discussed and the case studies highlighted in this report contain some of the major lessons applicable to a wide group of private capital investors in Latin America targeting certain and timely exits with consistent returns.
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