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Titre : Optimisation de la rupture et de l’endommagement de differents materiaux sandwichs Type de document : texte imprimé Auteurs : Fairouz Bourouis, Auteur ; F. Mili, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 143 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Tags : Poutre sandwiche Flexion trois points Cisaillement transverse Rupture Traction Compression Optimisation Algorithme génétique Génération Sandwich beam Three points bending Transverse shear Face yielding Face wrinkling Optimization Genetic algorithm Generation ???? ??????? ?????? ?? ???? ???? ???? ?????? ?????? ???? ??????????? ?? ????? ??? Index. décimale : 620 Génie Mécanique Résumé : Knowledge of the failure behavior of sandwich materials, including the study of the processes leading to it is very important due to the increasing use of these materials under more and more arduous conditions. The objective of our work is to perform an optimization study of fracture and damage of sandwich beams with composite laminated coating oriented at [+θ°/-θ°]3s , [+45°/-45°]3s and [0°/90°]3s loaded in three points bending. This task was carried out by means of stochastic methods such as genetic algorithms for locating the optimum of a
function in the space of parameters valorised. The overall law behavior of sandwich structure into two failure modes of face yielding and face wrinkling is determined by the use of mathematical approaches based on the formulation of the equilibrium equations and laminated
structures theory taking into account transverse shear stresses and sandwish beams theory. Stresses in each component layer coatings, upper and lower, are calculated in accordance with maximum stress criterion. The changing of the material coating nature and research of the orientation effect of the fiber reinforcement and transverse shear stresses are used to determine the performance of the sandwich structure into two failure modes of face yielding and face wrinkling. In order to increase the performance of sandwich beams, in three points ending, an optimization program based on the principles of genetic algorithms has been developed to maximize the tensile strength in the two ailure modes of face yielding and face wrinkling, depending on the orientation of plies : 0°, + 45°, - 45 ° and 90°. The equations used to evaluate
the individuals in population results from the classical laminate theory with discrete variables.
Operators of genetic algorithms (selection, crossover and mutation) are applied to the children of a hundred generations. To achieve optimal solutions, the result appeared effective despite all the non deterministic nature of genetic algorithms. But, to achieve maximum effectiveness, it is important to choose smartly the parameters of genetic algorithms depending on the nature of the problem studied and the mechanical characteristics of the function to be optimized.Diplôme : Doctorat en sciences En ligne : ../theses/gmecanique/BOU6330.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6300 Optimisation de la rupture et de l’endommagement de differents materiaux sandwichs [texte imprimé] / Fairouz Bourouis, Auteur ; F. Mili, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2013 . - 143 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : Poutre sandwiche Flexion trois points Cisaillement transverse Rupture Traction Compression Optimisation Algorithme génétique Génération Sandwich beam Three points bending Transverse shear Face yielding Face wrinkling Optimization Genetic algorithm Generation ???? ??????? ?????? ?? ???? ???? ???? ?????? ?????? ???? ??????????? ?? ????? ??? Index. décimale : 620 Génie Mécanique Résumé : Knowledge of the failure behavior of sandwich materials, including the study of the processes leading to it is very important due to the increasing use of these materials under more and more arduous conditions. The objective of our work is to perform an optimization study of fracture and damage of sandwich beams with composite laminated coating oriented at [+θ°/-θ°]3s , [+45°/-45°]3s and [0°/90°]3s loaded in three points bending. This task was carried out by means of stochastic methods such as genetic algorithms for locating the optimum of a
function in the space of parameters valorised. The overall law behavior of sandwich structure into two failure modes of face yielding and face wrinkling is determined by the use of mathematical approaches based on the formulation of the equilibrium equations and laminated
structures theory taking into account transverse shear stresses and sandwish beams theory. Stresses in each component layer coatings, upper and lower, are calculated in accordance with maximum stress criterion. The changing of the material coating nature and research of the orientation effect of the fiber reinforcement and transverse shear stresses are used to determine the performance of the sandwich structure into two failure modes of face yielding and face wrinkling. In order to increase the performance of sandwich beams, in three points ending, an optimization program based on the principles of genetic algorithms has been developed to maximize the tensile strength in the two ailure modes of face yielding and face wrinkling, depending on the orientation of plies : 0°, + 45°, - 45 ° and 90°. The equations used to evaluate
the individuals in population results from the classical laminate theory with discrete variables.
Operators of genetic algorithms (selection, crossover and mutation) are applied to the children of a hundred generations. To achieve optimal solutions, the result appeared effective despite all the non deterministic nature of genetic algorithms. But, to achieve maximum effectiveness, it is important to choose smartly the parameters of genetic algorithms depending on the nature of the problem studied and the mechanical characteristics of the function to be optimized.Diplôme : Doctorat en sciences En ligne : ../theses/gmecanique/BOU6330.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6300 Exemplaires
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Titre : Systemes dynamiques et Chaos : "Application à l’optimisation a l’aide d’algorithme Type de document : texte imprimé Auteurs : Tayeb Hamaizia, Auteur ; N. Hamri, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 88 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Tags : chaos optimisation Optimization Index. décimale : 510 Mathématiques Résumé :
Chaos, typical phenomenon of nonlinear systems, is now widely studied, because of its properties and many potential applications. Indeed, there may be chaos in many phenomena physical , chemical, meteorological, demographic or economic and its characteristics are that we can consider using it for application. In recent years, growing interests from engineering have stimulated the studies of chaos control , chaos synchronization , and chaos optimization Chaos is a kind of characteristics of nonlinear systems, which is a bounded unstable dynamic behavior that exhibits sensitive dependence on initial conditions and includes infinite unstable periodic motions. Although it appears to be stochastic, it occurs in a deterministic nonlinear system under deterministic conditions.
The combination of optimization methods and fundamentals of chaotic systems are important issues in nonlinear science , has attracted interests from various fields in recent years and has received much attention in the literature. Chaotic optimization is a new stochastic optimization algorithm, which directly utilizes chaotic variables to search the optimal solution. The sensitive dependence on initial conditions and intrinsic stochastic property of chaos make chaotic optimization to obtain the global optimal solution more possible than the method having been adopted before. It can more easily
escape from local minima than other stochastic algorithms. For this thesis, we seek original contributions on any aspect related to optimization methods with utilization of concepts of chaotic time series, attractors, Lyapunov exponents. These algorithms permitted to find with certitude a near neighborhood of the global optimum.Diplôme : Doctorat en sciences En ligne : ../theses/math/HAM6335.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6306 Systemes dynamiques et Chaos : "Application à l’optimisation a l’aide d’algorithme [texte imprimé] / Tayeb Hamaizia, Auteur ; N. Hamri, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2013 . - 88 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : chaos optimisation Optimization Index. décimale : 510 Mathématiques Résumé :
Chaos, typical phenomenon of nonlinear systems, is now widely studied, because of its properties and many potential applications. Indeed, there may be chaos in many phenomena physical , chemical, meteorological, demographic or economic and its characteristics are that we can consider using it for application. In recent years, growing interests from engineering have stimulated the studies of chaos control , chaos synchronization , and chaos optimization Chaos is a kind of characteristics of nonlinear systems, which is a bounded unstable dynamic behavior that exhibits sensitive dependence on initial conditions and includes infinite unstable periodic motions. Although it appears to be stochastic, it occurs in a deterministic nonlinear system under deterministic conditions.
The combination of optimization methods and fundamentals of chaotic systems are important issues in nonlinear science , has attracted interests from various fields in recent years and has received much attention in the literature. Chaotic optimization is a new stochastic optimization algorithm, which directly utilizes chaotic variables to search the optimal solution. The sensitive dependence on initial conditions and intrinsic stochastic property of chaos make chaotic optimization to obtain the global optimal solution more possible than the method having been adopted before. It can more easily
escape from local minima than other stochastic algorithms. For this thesis, we seek original contributions on any aspect related to optimization methods with utilization of concepts of chaotic time series, attractors, Lyapunov exponents. These algorithms permitted to find with certitude a near neighborhood of the global optimum.Diplôme : Doctorat en sciences En ligne : ../theses/math/HAM6335.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6306 Exemplaires
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Titre : Pates sans gluten pour malades coeliaques Algeriens : comportement rheologique et aptitudes culinaire de pates liquide : type crepe Type de document : texte imprimé Auteurs : Keltoum Bouziane, Auteur ; Leila Benatallah, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 84 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Tags : Technologies alimentaires Pâtes liquides MSR crêpes sans gluten Ecoulement Optimisation Formule Liquid doughs free-gluten pancake out-flow optimization formula ????? ?????? ???????? ????? ????????? ?????????? ????? Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this study is the formulation of a gluten-free liquid - dough’s traditional pancakes based on Rice and Field Bean, improved by the white of eggs intended for the food of the Algerian celiac patients.
The Rice- Field Bean formula improved by the White of eggs and in comparison with witness hard wheat, has been optimized by Surface Methodology Answers (MSR) to manufacture some pancakes without gluten. A physico-chemical of raw materials concerned the size of particuls, the humidity, the total ashes, the total proteins, the free lipids and the total glucides. At the end of the tests of cooking, the specific volume (g/cm3) and the number of
alvéoles/cm2 is measured. After optimization, points of verification are designated as well as the properties of out-flow are carried out. The sensory profile of the pancakes without gluten with and without sauce in comparison with witness wheat is established.
The broyats of Field Bean, rice and hard wheat belongs majority to the interval [ 250 -500[µm. The Field Bean is the ingredient richest in proteins with 25% ± 0,32%. Her presence in the FRF seems to bring an overcharge of the contribution on protein. The content in middle water of the used white is de 87,41 ± 0,07%. The Methodology of the Answer Surfaces (MSR) permitted with success the optimization of the pancakes without gluten improved by the
white of eggs of the Rice- Field bean formula while giving the nearest results to the hard wheat witness. Optimization permitted to delimit the following optimal zone: - Hydration: [233,45- 293,60]%; - White of eggs: [36,04-50]%. The pancakes without gluten of the couple (hydration, White of eggs): (288,88, 50)% of the optimal zone are those that present the nearest technological features of the witness wheat as while remaining meaningfully lower. The indications of red, of yellow and clarity of the optimal pancakes without gluten are pronounced more that those of witness wheat. The most solid of the liquid doughs without gluten are those
that belong at the domain out optimal zone (k = 2,86 ± 1,16 Pa.ses) consistent by those exits of the optimal domain (k = 0,12 ± 0,03 Pa.ses) then by those of witness wheat (k = 0,099 ± 0,01 Pa.ses).
The sensory analysis permitted to classify our pancakes without gluten of Formula Rice Field Bean of the optimum domain in second position after the hard wheat witness with and without sauce. The sensory profile shows that our optimal pancakes are meaningfully less rubber bands and less yellow than those of witness wheat.
Diplôme : Magistère En ligne : ../theses/agronomie/BOU6722.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9901 Pates sans gluten pour malades coeliaques Algeriens : comportement rheologique et aptitudes culinaire de pates liquide : type crepe [texte imprimé] / Keltoum Bouziane, Auteur ; Leila Benatallah, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2014 . - 84 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : Technologies alimentaires Pâtes liquides MSR crêpes sans gluten Ecoulement Optimisation Formule Liquid doughs free-gluten pancake out-flow optimization formula ????? ?????? ???????? ????? ????????? ?????????? ????? Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this study is the formulation of a gluten-free liquid - dough’s traditional pancakes based on Rice and Field Bean, improved by the white of eggs intended for the food of the Algerian celiac patients.
The Rice- Field Bean formula improved by the White of eggs and in comparison with witness hard wheat, has been optimized by Surface Methodology Answers (MSR) to manufacture some pancakes without gluten. A physico-chemical of raw materials concerned the size of particuls, the humidity, the total ashes, the total proteins, the free lipids and the total glucides. At the end of the tests of cooking, the specific volume (g/cm3) and the number of
alvéoles/cm2 is measured. After optimization, points of verification are designated as well as the properties of out-flow are carried out. The sensory profile of the pancakes without gluten with and without sauce in comparison with witness wheat is established.
The broyats of Field Bean, rice and hard wheat belongs majority to the interval [ 250 -500[µm. The Field Bean is the ingredient richest in proteins with 25% ± 0,32%. Her presence in the FRF seems to bring an overcharge of the contribution on protein. The content in middle water of the used white is de 87,41 ± 0,07%. The Methodology of the Answer Surfaces (MSR) permitted with success the optimization of the pancakes without gluten improved by the
white of eggs of the Rice- Field bean formula while giving the nearest results to the hard wheat witness. Optimization permitted to delimit the following optimal zone: - Hydration: [233,45- 293,60]%; - White of eggs: [36,04-50]%. The pancakes without gluten of the couple (hydration, White of eggs): (288,88, 50)% of the optimal zone are those that present the nearest technological features of the witness wheat as while remaining meaningfully lower. The indications of red, of yellow and clarity of the optimal pancakes without gluten are pronounced more that those of witness wheat. The most solid of the liquid doughs without gluten are those
that belong at the domain out optimal zone (k = 2,86 ± 1,16 Pa.ses) consistent by those exits of the optimal domain (k = 0,12 ± 0,03 Pa.ses) then by those of witness wheat (k = 0,099 ± 0,01 Pa.ses).
The sensory analysis permitted to classify our pancakes without gluten of Formula Rice Field Bean of the optimum domain in second position after the hard wheat witness with and without sauce. The sensory profile shows that our optimal pancakes are meaningfully less rubber bands and less yellow than those of witness wheat.
Diplôme : Magistère En ligne : ../theses/agronomie/BOU6722.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9901 Exemplaires
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Titre : Utilisation d’ameliorants de l’expansion gazeuse dans la fabrication sans gluten de pains leves traditionnels Type de document : texte imprimé Auteurs : Fairouz Djeghim, Auteur ; Mohammed Nasreddine Zidoune, Auteur Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 120 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Tags : pain traditionnel farine gélatinisée température huile volume spécifique Communication affichée Optimization gluten free Khobz Eddar water FP corn FP rice specific volume ????? ???? ??? ????? ??? ?????? ??? ????? FP ????? FP ??? ???? Index. décimale : 640 Industrie Alimentaire Résumé : The main objective of this work was the formulation and manufacturing of leavened gluten free Khobz Eddar -by Corn Field bean Formula (FMF) and rice- field bean Formula (FRF) improved by corn or rice flour pregelatinised (FPM or RPF).
A survey by quota with a number of staff from 50 women in the city of Constantine is made. The survey results show that the bread Khobz Eddar is made from durum wheat semolina added salt, yeast, oil, water, egg and sesame and nigella grain. For the manufacture of Khobz Eddar women proceed as follows: Hand Mix dry ingredients, a rest time of 10 min the dough, a kneading 15min followed by molding, proofing (45 min), coking (30 min),cooling and demolding.
A physicochemical characterization of raw materials and rheology of durum wheat semolina by Chopin Alveograph is made. The Response Surface Method (RSM) is used for optimization of the gluten free bread.A central composite design (CCD) with two factors (hydration, pregelatinized flour) and five levels is constructed with the specific volume (Vsp)as the only answer. Intervals of water and FP quantities used are respectively [51 -115] ml
water and [0 to 14.10] g FP corn for FMF and [45-105] ml water and [0 to 12.60]g FP rice for FRF. The effects of hydration and the FP on (Vsp) of gluten free bread were studied. The optimum points are characterized by image analysis and sensory analysis and compared to a control bread durum.
The maxima of the two response surfaces correspond to the pairs (115 ml, 7,05g) for FMF with a Vsp = 2.39±0.02 cm3 / g and (105 ml, 6.3 g) for FRF with a Vsp = 2.24±0.01 cm3 / g. Addition of FP improved the Vsp but they stay lower than control wheat one
(3.64±0.03 cm3 / g).
The image processing shows that the number of the cells in FMF and FRF is greater than that of Khobz Eddar durum .The three loaves of cells (control, FMF and FRF) have a round shape with a form factor (Sh) close to 1.
The preference test allowed to classify optimal gluten-free khobzeddar FMF in second after the control wheat durum bread and followed by the the optimal FRF .The hedonic test showed that there is a significant difference between the gluten-free bread and bread Khobz eddar durum
Diplôme : Magistère En ligne : ../theses/agronomie/DJE6819.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10089 Utilisation d’ameliorants de l’expansion gazeuse dans la fabrication sans gluten de pains leves traditionnels [texte imprimé] / Fairouz Djeghim, Auteur ; Mohammed Nasreddine Zidoune, Auteur . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2015 . - 120 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : pain traditionnel farine gélatinisée température huile volume spécifique Communication affichée Optimization gluten free Khobz Eddar water FP corn FP rice specific volume ????? ???? ??? ????? ??? ?????? ??? ????? FP ????? FP ??? ???? Index. décimale : 640 Industrie Alimentaire Résumé : The main objective of this work was the formulation and manufacturing of leavened gluten free Khobz Eddar -by Corn Field bean Formula (FMF) and rice- field bean Formula (FRF) improved by corn or rice flour pregelatinised (FPM or RPF).
A survey by quota with a number of staff from 50 women in the city of Constantine is made. The survey results show that the bread Khobz Eddar is made from durum wheat semolina added salt, yeast, oil, water, egg and sesame and nigella grain. For the manufacture of Khobz Eddar women proceed as follows: Hand Mix dry ingredients, a rest time of 10 min the dough, a kneading 15min followed by molding, proofing (45 min), coking (30 min),cooling and demolding.
A physicochemical characterization of raw materials and rheology of durum wheat semolina by Chopin Alveograph is made. The Response Surface Method (RSM) is used for optimization of the gluten free bread.A central composite design (CCD) with two factors (hydration, pregelatinized flour) and five levels is constructed with the specific volume (Vsp)as the only answer. Intervals of water and FP quantities used are respectively [51 -115] ml
water and [0 to 14.10] g FP corn for FMF and [45-105] ml water and [0 to 12.60]g FP rice for FRF. The effects of hydration and the FP on (Vsp) of gluten free bread were studied. The optimum points are characterized by image analysis and sensory analysis and compared to a control bread durum.
The maxima of the two response surfaces correspond to the pairs (115 ml, 7,05g) for FMF with a Vsp = 2.39±0.02 cm3 / g and (105 ml, 6.3 g) for FRF with a Vsp = 2.24±0.01 cm3 / g. Addition of FP improved the Vsp but they stay lower than control wheat one
(3.64±0.03 cm3 / g).
The image processing shows that the number of the cells in FMF and FRF is greater than that of Khobz Eddar durum .The three loaves of cells (control, FMF and FRF) have a round shape with a form factor (Sh) close to 1.
The preference test allowed to classify optimal gluten-free khobzeddar FMF in second after the control wheat durum bread and followed by the the optimal FRF .The hedonic test showed that there is a significant difference between the gluten-free bread and bread Khobz eddar durum
Diplôme : Magistère En ligne : ../theses/agronomie/DJE6819.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10089 Exemplaires
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Titre : Etude 3D d’un procédé de séparation magnétique dans les liquides en ecoulement Type de document : texte imprimé Auteurs : Abdallah Belounis, Auteur ; Rabia Mehasni, Directeur de thèse ; Mouloud Feliachi, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2016 Importance : 106 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Tags : Eléments finis 3D écoulement turbulent homogénéisation locale optimisation particules ferromagnétiques séparation magnétique 3D finite element turbulent flow local homogenization optimization ferromagnetic particles magnetic
separation ??? ???????????? ??????? ???????? ???????? ??????? ? ???????? ???????? ??????? ???????? ???????? ? ??????? ????? ?
???????? ??????????Index. décimale : 622 Electro-Technique Résumé : This work presents a contribution to the study of the problems of the magnetic separation. It is a 3D study of the
existing magnetic, hydraulic and particle dynamic phenomena, the conception and the realization of a prototype
intended to purify flowing water by the extraction of contained ferromagnetic fine particles. A numerical approach
has been adapted and used in a 3D configuration. Such approach permits the taking into account the real effect of
the acting magnetic and hydrodynamic actions applied on the particles. The study of the particle behaviour in water
turbulent flow has permitted the identification of the parameters influencing on the separation performances. These
parameters are considered as optimization keys of the proposed device. The optimization was based on the
minimization of an objective function which is the distance between the central point of the capture element and the
capture site of a given particle with initial conditions chosen as a function of the flow and applied field
specifications. To implement the optimization approach, the Tabu search method has been used. The obtained
results have shown that the best capture is obtained by a separator with three capture elements spaced between them
by an angle of 120°. For a practical validation, a device has been realized and experiments have been achieved. The
flow regime is obtained by a pumping system. The capture elements are identical rectangular electromagnets. The
particles are injected through an opening made in the entrance of the channel. For a quantitative validation, the
particle motion and the captured particle build-up have been controlled by a camera. The quantitative validation has
been achieved by using a Hall effect sensing device.
Diplôme : Doctorat En ligne : ../theses/electrotec/BEL6960.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10359 Etude 3D d’un procédé de séparation magnétique dans les liquides en ecoulement [texte imprimé] / Abdallah Belounis, Auteur ; Rabia Mehasni, Directeur de thèse ; Mouloud Feliachi, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2016 . - 106 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : Eléments finis 3D écoulement turbulent homogénéisation locale optimisation particules ferromagnétiques séparation magnétique 3D finite element turbulent flow local homogenization optimization ferromagnetic particles magnetic
separation ??? ???????????? ??????? ???????? ???????? ??????? ? ???????? ???????? ??????? ???????? ???????? ? ??????? ????? ?
???????? ??????????Index. décimale : 622 Electro-Technique Résumé : This work presents a contribution to the study of the problems of the magnetic separation. It is a 3D study of the
existing magnetic, hydraulic and particle dynamic phenomena, the conception and the realization of a prototype
intended to purify flowing water by the extraction of contained ferromagnetic fine particles. A numerical approach
has been adapted and used in a 3D configuration. Such approach permits the taking into account the real effect of
the acting magnetic and hydrodynamic actions applied on the particles. The study of the particle behaviour in water
turbulent flow has permitted the identification of the parameters influencing on the separation performances. These
parameters are considered as optimization keys of the proposed device. The optimization was based on the
minimization of an objective function which is the distance between the central point of the capture element and the
capture site of a given particle with initial conditions chosen as a function of the flow and applied field
specifications. To implement the optimization approach, the Tabu search method has been used. The obtained
results have shown that the best capture is obtained by a separator with three capture elements spaced between them
by an angle of 120°. For a practical validation, a device has been realized and experiments have been achieved. The
flow regime is obtained by a pumping system. The capture elements are identical rectangular electromagnets. The
particles are injected through an opening made in the entrance of the channel. For a quantitative validation, the
particle motion and the captured particle build-up have been controlled by a camera. The quantitative validation has
been achieved by using a Hall effect sensing device.
Diplôme : Doctorat En ligne : ../theses/electrotec/BEL6960.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10359 Exemplaires
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