Approximation of substantive criminal law in the EU

This book dedicated to the substantive criminal law in the EU put the Libson Treaty under scrutiny. It evaluates the changes introduced by this new Treaty and their impact, before reflecting on future prospects

La confiance mutuelle dans l'espace pénal européen/Mutual Trust in the European Criminal Area

L'ouvrage constitue une réflexion approfondie sur la problématique de la confiance mutuelle dans l'espace pénal européen, un thème d’une brûlante actualité dès lors que l'importance de la confiance mutuelle dans cet espace va croissant

Vortex-induced waves along cables

International audienceA low-order model for transverse vortex-induced vibrations of cables in stationary uniform flow is analyzed. The near wake vortex street is modeled by a continuous distribution of non-linear van der Pol oscillators, arranged along the spanwise extent of the structure and interacting by diffusion and stiffness. The structure, described as a classical tensioned cable, is forced by the fluid via a linear fluctuating lift model and reacts on the fluid through different linear actions. The model dynamics is investigated analytically and discussed with respect to the choice of the coupling terms, then verified by numerical simulations, in comparison with literature data. Discussion follows on the effectiveness of the linear inertial action of the structure on the fluid in describing, qualitatively and quantitatively, the main features of vortex-induced vibrations phenomenology, and standing versus traveling wave behavior

Vortex-Induced Vibrations of Risers: Theoretical, Numerical and Experimental Investigation

Vibrations due to vortex shedding in the wake of a cylinder exposed to a current can create fatigue damage in risers used by the offshore industry to bring oil and gas from the sea floor to the platform or off-loading vessel. Extensive research is conducted in this domain and at the Institut français du pétrole, several models are proposed to predict the fatigue life of such pipes. The methods range from simple modal calculations to fully coupled analysis of the fluid-structure interaction and resolution of the Navier-Stokes equations. Through the Hydlines Project, experiments are conducted to validate the various approaches

Vibrations d'un riser soumis à un écoulement : étude théorique, numérique et expérimentale

International audienceVibrations due to vortex shedding in the wake of a cylinder exposed to a current can create fatigue damage in risers used by the offshore industry to bring oil and gas from the sea floor to the platform or off-loading vessel. Extensive research is conducted in this domain and at the Institut français du pétrole, several models are proposed to predict the fatigue life of such pipes. The methods range from simple modal calculations to fully coupled analysis of the fluid-structure interaction and resolution of the Navier-Stokes equations. Through the Hydlines Project, experiments are conducted to validate the various approaches

Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation

The aim of this study was to evaluate the chemical and nutritional composition, to establish frying processing conditions and to determine the sensory profile and acceptability of Black Michuñe (BM) potato chips. BM had a higher protein content, half the ether extract content and nitrogen-free extract, a lower caloric intake (70 kcal/100g) and amylose content (17.5%) than Desirée (DES). To set the frying conditions, the Taguchi method was applied using a matrix design L9 (32,22). The variables studied were: temperature, time, potato variety (raw material) and pretreatment. The responses evaluated were: the color difference as well as the content of reducing sugars and total polyphenols. The best frying conditions were BM with a pretreatment at 160°C for 7 min for color, DES without pretreatment at 140°C for 7 min for reducing sugar content, and BM without pretreatment at 180°C for 4 min for polyphenol content. Then, sensory profiles of potato chips from BM, DES and a commercial package were determined by selecting the descriptors texture, firmness, color, salty taste and oiliness. Significant differences in color and oiliness were found. Finally, the acceptability test was applied to BM potato chips where color (64%) was the only attribute not as accepted as texture (95%), salty taste (87%) and product (97.3%). This study demonstrated that BM potato chips have a satisfactory acceptability by consumers