title: Superintegrability in a two-dimensional space of nonconstant curvature

authors: Kalnins, Ernie G.

subjects: Mathematics

abstract: A Hamiltonian with two degrees of freedom is said to be superintegrable if it admits three functionally independent integrals of the motion. This property has been extensively studied in the case of two-dimensional spaces of constant (possibly zero) curvature when all the independent integrals are either quadratic or linear in the canonical momenta. In this article the first steps are taken to solve the problem of superintegrability of this type on an arbitrary curved manifold in two dimensions. This is done by examining in detail one of the spaces of revolution found by G. Koenigs. We determine that there are essentially three distinct potentials which when added to the free Hamiltonian of this space have this type of superintegrability. Separation of variables for the associated Hamilton–Jacobi and Schrödinger equations is discussed. The classical and quantum quadratic algebras associated with each of these potentials are determined.

text: Superintegrability in a two-dimensional space of nonconstant curvature A Hamiltonian with two degrees of freedom is said to be superintegrable if it admits three functionally independent integrals of the motion. This property has been extensively studied in the case of two-dimensional spaces of constant (possibly zero) curvature when all the independent integrals are either quadratic or linear in the canonical momenta. In this article the first steps are taken to solve the problem of superintegrability of this type on an arbitrary curved manifold in two dimensions. This is done by examining in detail one of the spaces of revolution found by G. Koenigs. We determine that there are essentially three distinct potentials which when added to the free Hamiltonian of this space have this type of superintegrability. Separation of variables for the associated Hamilton–Jacobi and Schrödinger equations is discussed. The classical and quantum quadratic algebras associated with each of these potentials are determined.

year: 2002-02

title: Reduction in drying time of taro using pretreatments or posttreatment with hot air drying

authors: Thamarai Selvan, Shiva Subramani

abstract: Taro is a widely cultivated crop, primarily grown for its corm, which serves as a staple food worldwide. However, due to its high moisture content, taro is highly perishable, with an unprocessed shelf life of only 15 to 20 days. Drying has been employed as a method for extending shelf life by reducing moisture content to levels that inhibit microbial growth and prevent moisture-induced deteriorative biochemical reactions. Convective hot air drying (HAD) is the most commonly used method for food drying, but it is associated with prolonged drying times and high energy consumption. This research aimed to reduce the drying time of taro by using pretreatments and posttreatments with hot air drying. HAD without pre- or posttreatments was used as a control, and drying times were compared across four pretreatment methods (microwave, blanching, ultrasonication, and osmotic dehydration) and one posttreatment method (microwave). The results indicated that microwave post-treatment after 1 hour of hot air drying at 50°C reduced total drying time by 85% compared to the control. Similarly, microwave post-treatment after 1 hour of hot air drying at 70°C reduced drying time by 75% when moisture content decreased from 2.4 (dry basis) to 1.3 (dry basis). In contrast, blanching and osmotic dehydration pretreatments at 50°C worsened drying efficiency, increasing drying time relative to the control. Microwave pretreatments at 50°C resulted in slight reductions in drying time compared to the control.  Additionally, peeling the skin before drying reduced total drying time by approximately 36% compared to skin-on samples. However, slicing was necessary, as whole peeled samples required longer drying times than sliced ones. Taro, sliced to 8 mm thickness, dried with hot air at 70°C for 1 hour, followed by 20 minutes of microwave post-treatment, reaches 0.10 (dry basis), which is the required final moisture content for taro flour production, and is suitable for industrial scale implementation. Further research is required to assess the energy consumption of microwave post-treatment and hot air drying to determine their economic and sustainable feasibility. Quantifying energy requirements is essential for balancing efficiency with cost-effectiveness.

text: Reduction in drying time of taro using pretreatments or posttreatment with hot air drying Taro is a widely cultivated crop, primarily grown for its corm, which serves as a staple food worldwide. However, due to its high moisture content, taro is highly perishable, with an unprocessed shelf life of only 15 to 20 days. Drying has been employed as a method for extending shelf life by reducing moisture content to levels that inhibit microbial growth and prevent moisture-induced deteriorative biochemical reactions. Convective hot air drying (HAD) is the most commonly used method for food drying, but it is associated with prolonged drying times and high energy consumption. This research aimed to reduce the drying time of taro by using pretreatments and posttreatments with hot air drying. HAD without pre- or posttreatments was used as a control, and drying times were compared across four pretreatment methods (microwave, blanching, ultrasonication, and osmotic dehydration) and one posttreatment method (microwave). The results indicated that microwave post-treatment after 1 hour of hot air drying at 50°C reduced total drying time by 85% compared to the control. Similarly, microwave post-treatment after 1 hour of hot air drying at 70°C reduced drying time by 75% when moisture content decreased from 2.4 (dry basis) to 1.3 (dry basis). In contrast, blanching and osmotic dehydration pretreatments at 50°C worsened drying efficiency, increasing drying time relative to the control. Microwave pretreatments at 50°C resulted in slight reductions in drying time compared to the control.  Additionally, peeling the skin before drying reduced total drying time by approximately 36% compared to skin-on samples. However, slicing was necessary, as whole peeled samples required longer drying times than sliced ones. Taro, sliced to 8 mm thickness, dried with hot air at 70°C for 1 hour, followed by 20 minutes of microwave post-treatment, reaches 0.10 (dry basis), which is the required final moisture content for taro flour production, and is suitable for industrial scale implementation. Further research is required to assess the energy consumption of microwave post-treatment and hot air drying to determine their economic and sustainable feasibility. Quantifying energy requirements is essential for balancing efficiency with cost-effectiveness.

year: 2025

title: An evaluation of Te Rau Puawai workforce 100: Academic mentor's perspectives

authors: Nikora, Linda Waimarie

subjects: Maori students

abstract: To evaluate the Te Rau Puawai programme, the Ministry of Health commissioned the
Maori and Psychology Research Unit of the University of Waikato in July 2001. The
overall aim of the evaluation was to provide the Ministry with a clearer understanding
of the programme including: the perceived critical success factors, the barriers if any
regarding Te Rau Puawai, the impact of the programme, the extent to which the
programme may be transferable, gaps in the programme, and suggested
improvements.
As an integral component of the Te Rau Puawai programme and as a specialised
source of support, academic mentors were identified as an important group to receive
comment from. This report documents the evaluative exchange that occurred by way
of email questionnaire, that we had with 18 out of 46 academic mentors of Te Rau
Puawai bursars in the College of Humanities and Social Sciences responded to our
questionnaire.

text: An evaluation of Te Rau Puawai workforce 100: Academic mentor's perspectives To evaluate the Te Rau Puawai programme, the Ministry of Health commissioned the
Maori and Psychology Research Unit of the University of Waikato in July 2001. The
overall aim of the evaluation was to provide the Ministry with a clearer understanding
of the programme including: the perceived critical success factors, the barriers if any
regarding Te Rau Puawai, the impact of the programme, the extent to which the
programme may be transferable, gaps in the programme, and suggested
improvements.
As an integral component of the Te Rau Puawai programme and as a specialised
source of support, academic mentors were identified as an important group to receive
comment from. This report documents the evaluative exchange that occurred by way
of email questionnaire, that we had with 18 out of 46 academic mentors of Te Rau
Puawai bursars in the College of Humanities and Social Sciences responded to our
questionnaire.

year: 2002-05-01