Particle-in-cell (PIC) method has got much benefits from GPU-accelerated heterogeneous systems.However,the performance of PIC is constrained by the interpolation operations in the weighting process on GPU (graphic pro...Particle-in-cell (PIC) method has got much benefits from GPU-accelerated heterogeneous systems.However,the performance of PIC is constrained by the interpolation operations in the weighting process on GPU (graphic processing unit).Aiming at this problem,a fast weighting method for PIC simulation on GPU-accelerated systems was proposed to avoid the atomic memory operations during the weighting process.The method was implemented by taking advantage of GPU's thread synchronization mechanism and dividing the problem space properly.Moreover,software managed shared memory on the GPU was employed to buffer the intermediate data.The experimental results show that the method achieves speedups up to 3.5 times compared to previous works,and runs 20.08 times faster on one NVIDIA Tesla M2090 GPU compared to a single core of Intel Xeon X5670 CPU.展开更多
Thermal processing of milk is an important unit operation to inactivate the spoilage organism and enzymes and thus increase the storage life of milk, It was very difficult to find out the temperature distribution insi...Thermal processing of milk is an important unit operation to inactivate the spoilage organism and enzymes and thus increase the storage life of milk, It was very difficult to find out the temperature distribution inside the cans during thermal processing. A Computational Fluid Dynamics （CFD） model was developed for thermization of milk in the can heating at 65℃ for the first time to determine the temperature distribution in the canned milk at stationary position. This developed CFD model was validated with the experimental measurements of temperature. The effects of thermization temperature on milk flow profile （velocity）, milk temperature and viscosity profiles inside the can during thermal process were investigated. Temperature profiles of milk in can at three different planes （i.e. top, middle and bottom plane） were studied. Moreover, thermization unit was calculated by correlating with temperature and it was found that maximum thermization unit was achieved at 540 s of thermal processing of milk in can.展开更多
基金Projects(61170049,60903044)supported by National Natural Science Foundation of ChinaProject(2012AA010903)supported by National High Technology Research and Development Program of China
文摘Particle-in-cell (PIC) method has got much benefits from GPU-accelerated heterogeneous systems.However,the performance of PIC is constrained by the interpolation operations in the weighting process on GPU (graphic processing unit).Aiming at this problem,a fast weighting method for PIC simulation on GPU-accelerated systems was proposed to avoid the atomic memory operations during the weighting process.The method was implemented by taking advantage of GPU's thread synchronization mechanism and dividing the problem space properly.Moreover,software managed shared memory on the GPU was employed to buffer the intermediate data.The experimental results show that the method achieves speedups up to 3.5 times compared to previous works,and runs 20.08 times faster on one NVIDIA Tesla M2090 GPU compared to a single core of Intel Xeon X5670 CPU.
文摘Thermal processing of milk is an important unit operation to inactivate the spoilage organism and enzymes and thus increase the storage life of milk, It was very difficult to find out the temperature distribution inside the cans during thermal processing. A Computational Fluid Dynamics （CFD） model was developed for thermization of milk in the can heating at 65℃ for the first time to determine the temperature distribution in the canned milk at stationary position. This developed CFD model was validated with the experimental measurements of temperature. The effects of thermization temperature on milk flow profile （velocity）, milk temperature and viscosity profiles inside the can during thermal process were investigated. Temperature profiles of milk in can at three different planes （i.e. top, middle and bottom plane） were studied. Moreover, thermization unit was calculated by correlating with temperature and it was found that maximum thermization unit was achieved at 540 s of thermal processing of milk in can.
