This paper investigates the inverse problem of determining the time-dependent HEAT SOURCE and the temperature for the HEAT equation with Dirichlet boundary conditions and an integral over determination conditions. The numerical METHOD is presented for solving the Inverse problem. Shifted Chebyshev polynomial is used to approximate the solution of the equation as a base of the tau METHOD which is based on the Chebyshev operational matrices. The main advantage of this METHOD is based upon reducing the partial differential equation into a system of algebraic equations of the solution. Numerical results are presented and discussed.

The present work is addressed to the numerical study of transient laminar natural convection in an open space and induced by a LINE HEAT SOURCE. The governing equations, full Navier-Stokes and energy equations with primitive variables, are discretized in a staggered grid by a control volume approach. The equations for the fluid and solid (LINE HEAT SOURCE) phases are solved simultaneously using a segregated technique. Some of the physical and thermo-physical properties of the fluid (air), such as density, thermal conductivity and viscosity, were considered to vary with temperature. The results show that the energy equation reaches the steady state condition more rapidly than the momentum equations. Hence, at that time, the distribution of temperature does not show any change within the accuracy of the solution, while the distribution of the velocity still varies. The steady-state results obtained via the time-marching solution show good agreement with the published steady-state, self-similar results in the vicinity of the centerLINE of the plume. Also, the steady-state streamLINEs compare well with the published experimental results

Inverse time-dependent HEAT SOURCE problems have an important role in many branches of science and technology. The aim of this paper is to solve these classes of problems using a variational iteration METHOD (VIM). The METHOD applied does not require discretization of the region, as in the case of classical METHODs based on the finite difference METHOD, the boundary element METHOD or the other METHODs. Applying this METHOD, we obtain a stable approximation to an unknown SOURCE term in an inverse HEAT equation from over-specified data that the SOURCE term is only time-dependent. Some numerical examples using this approach are presented and discussed.

Application of feed pellets in animal and aquatic farming industries has grown because of both the physical and the nutritional benefits it provides. Development of feed pellets manufacturing industry is also considerable. Steam conditioning process, which plays an important role in pelleting production, includes HEATing feed particles, adding moisture, and mixing the mash. Pellets cooling and drying processes are also involved in HEAT transfer phenomena. In this study, thermal conductivity of feed pellets was determined at different temperatures ranging from 25 to 85oC and moisture contents of 11.8 to 18.2% wb. It was measured by the transient technique using the LINE HEAT SOURCE METHOD assembled in a thermal conductivity probe. It turned out that decreasing moisture contents from 18.2 to 11.8% (wb) produced non-LINEar reduction in thermal conductivity.The average values of thermal conductivity changed from 0.1509 to 0.2143 W m-1 oC-1 at different moisture contents. Tests conducted on two pellet size categories (based on nominal diameter) revealed a significant difference in thermal conductivity between these categories. The thermal conductivities of the first category (minor than nominal dia.) appeared to be 8.5% higher than those of the second category (superior to nominal dia.).Average values of thermal conductivity changed from 0.1538 to 0.2333 W m-1 oC-1 for the first category and from 0.1235 to 0.2456 W m-1 oC-1 for the second category (in 25oC). In addition, some empirical models were developed to express thermal properties as a function of moisture content and temperature.

Water is an important factor in crop production, and is of a high value in agricultural Engineering. Water shortage is the most restricting factor in irrigated areas. Because of quality and quality limitation, deficit irrigation research has a special value in water use optimization and determination of water depths indexes in irrigation strategy. Thus, a determination of the water-yield relationship is essential. This study was carried out in Gorgan region to evaluate the effects of water stress on yield and water use efficieny of soybean in six levels of irrigation (is1-is6) for Sepideh variety in six replications using LINE SOURCE sprinkler irrigation METHOD. Yield function for was derived as (Y=-0.0528x2+54.907x-3073.5, R2=0.93). Under full iriigation, the sepide cultivar need 354.9 mm of water to produce maximum yield of 10190 kg/ha. Maximum and minimum of water use efficiency were obtaibed 16.0 and 35.3 kg/ha.mm at IS1 and IS4, respectively. Average grain yield and number of pods per plant were increased by increasind water depth. Minimum of grain yield, number of pods per plant and thousand grain weight were obtained in Is1. FAO water stress index (Ky) was obtained 0.94. Ky was derived 0.92. The comparison between the ky of cultivated soybean cultivars at Golestan province showed that katool cultvar has the more suitable response to water deficit than sahar and G3 cultivars to increase yield and optimal use of limited water reSOURCEs.

Determination of temprature distribution is a critical factor in thermal treatment of diseased organs such as cancerous tumors. In this paper is, the optimal power of the HEAT SOURCE is estimated in order to destroy cancer cells due to the temperature distribution in the cancerous tissue. The geometry of breast is represented as a hemisphere containing three layers, muscle, gland and fat. The conjugate gradient METHOD is used to solve the inverse HEAT conduction problem using Pennes bioHEAT equation in the axisymmetric coordinate system. To make the solve of the problem easier, the irregular region in the physical domain (r, z ) is transformed into a rectangle in the computational domain (ξ , η ).

Sheet Metals are widely used in different industries such as ship building. One important subject in these industries is to create the desired sheets through LINE HEATing process. In this paper, first, the simulation of HEAT transfer between a gas torch and a plate during the LINE HEATing process is investigated. Impingement jet model is used to simulate the effect of a HEAT SOURCE (flame) and air cooling on the plate by using the commercial engineering software, FLUENT. Then, the computed temperature distribution by FLUENT is fed into the ANSYS FEM package for thermo Elasto-Plastic deformation analysis and the results are validated. Process execution needs HEAT paths and HEAT conditions. For this purpose HEAT paths of the cylindrical shape were obtained based on the Strain-Based METHOD. For thermal conditions a neural network was trained. In this regard, close to 63 different situations in different powers and torch speeds were run. Finally, to verify the thermal characteristics obtained for the cylindrical shape, paths and thermal conditions obtained were passed on a flat sheet metal by simulation and the result was compared with the desired shapes. It was shown that the Strain-Based METHOD is very practical in determining the thermal paths.

One of the most important thermal properties of unhulled pistachio nuts, namely bulk thermal coductivity, was evaluated as the function of moisture content and temperature. The moisture content of nuts ranged from 20.9% on the wet basis to 51.8% (moisture content at harvest time) and the temperature ranged from +20oC to +40oC. In order to measure the thermal conductivity of agricultural materials, a specific probe was developed. Thermal conductivity was measured in transient state by calculating the maximum instant slope, using the LINE HEAT SOURCE which was assembled in the probe. Bulk thermal conductivity varied significantly with moisture content and temperature. It ranged from 0.1145 to 0.1904 W/mK and increased with moisture content in the range of 20.9-51.8% on the wet basis. Furthermore, increasing the temperature from 20 to 40oC raised the average thermal conductivity from 0.1448 to 0.1585 W/mK. The conducted tests on two varieties of nuts (Akbari and Kallehghoochi) demonstrated that the thermal conductivity of Kallehghoochi cultivar is lower than that of the Akbari cultivar at a=0.05. Quadratic regression equations were developed depicting the effect of moisture content and temperature on thermal conductivity.