2014
DOI: 10.3182/20140824-6-za-1003.01278
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The nonlinear heat equation with state-dependent parameters and its connection to the Burgers' and the potential Burgers' equation

Abstract: In this work the stability properties of a nonlinear partial differential equation (PDE) with state-dependent parameters is investigated. Among other things, the PDE describes freezing of foodstuff, and is closely related to the (Potential) Burgers' Equation. We show that for certain forms of coefficient functions, the PDE converges to a stationary solution given by (fixed) boundary conditions that make physical sense. We illustrate the results with numerical simulations.

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Cited by 7 publications
(18 citation statements)
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“…For freezing, (5) has extensively been studied, for example in Backi et al (2015), where a stability investigation as well as an observer design have been conducted, and in Backi et al (2014), where in addition similarities to the (potential) Burgers' equation were presented.…”
Section: Temperature Dynamics Model In the Thawermentioning
confidence: 99%
“…For freezing, (5) has extensively been studied, for example in Backi et al (2015), where a stability investigation as well as an observer design have been conducted, and in Backi et al (2014), where in addition similarities to the (potential) Burgers' equation were presented.…”
Section: Temperature Dynamics Model In the Thawermentioning
confidence: 99%
“…The 1-dimensional version of this parabolic PDE has been described earlier in [4], where the PDE was subject to an optimal control problem in order to find an optimal boundary input. Further it has been described in [2], where stability in terms of L 2 -and H 1 -norms has been proven for classes of input and parameter distribution functions.…”
Section: Modelmentioning
confidence: 99%
“…In [3] the composition of fish tissue as an alloy of different substances is introduced. In [4] and [2] different continuous representations of the parameter functions have been defined, which take the phenomenon of thermal arrest caused by latent heat of fusion into account. This is achieved by defining a temperature range ±∆T around the freezing point T F where c(T ) is increased significantly in order to slow down heat conduction.…”
Section: A Parametersmentioning
confidence: 99%
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