Haar-Sinc spectral method is used for the numerical approximation of time fractional BURGERs’EQUATIONs with variable and constant coefficients. The main idea in this method is using a linear discretization of time and space by combination of Haar and Sinc functions, respectively. While implementing the method, the operational matrices of the fractional integral of the fractional Haar functions are made, and by using them, an algebraic EQUATION is obtained. Then, using the collocation method, the algebraic EQUATION is converted into a system of EQUATIONs, and after solving the system with Maple software, the numerical results of the problem is obtained. The accuracy and speed of the proposed algorithm are tested by obtaining L∞, L2 error and the convergence rate.

In this article, we propose a method for the solution of the generalized BURGER– Fisher EQUATION. The method is developed using CAS wavelets in conjunction with quasi-linearization technique. The operational matrices for the CAS wavelets are derived and constructed. Error analysis and procedure of implementation of the method are provided. We compare the results produce by present method with some well known results and show that the present method is more accurate, efficient, and applicable.

In this article, the coupled BURGER’, s EQUATION which is one of the known systems of the nonlinear parabolic partial differential EQUATIONs is studied. The method presented here is based on a combination of the quintic B-spline and a high order time integration scheme known as adaptive Runge-Kutta method. First of all, the application of the new algorithm on the coupled BURGER’, s EQUATION is presented. Then, the convergence of the algorithm is studied in a theorem. Finally, to test the efficiency of the new method, coupled BURGER’, s EQUATIONs in literature are studied. We observed that the presented method has better accuracy and efficiency compared to the other methods in the literature.

Background: Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of adding S. platensis on the quality characteristics of camel BURGER. Methods: Spirulina was added at different levels (0. 5, 1, and 1. 5%) to the formulation of camel BURGER and its effect was studied on fatty acids profile, amino acids content, lipid oxidation, physical, and microbiological quality during frozen storage at-20 º, C for 90 days. Data were analyzed using statistical analysis system (SAS, 2000). Results: Significant changes (p<0. 05) were found in fatty acids profile and amino acids content of formulated camel BURGER. The highest fat retention and moisture retention was found in camel BURGER formulated with Spirulina. PH value increased as the level of Spirulina increased. Fresh camel BURGER formulated with Spirulina significantly (p<0. 05) reduced color parameters (L*, a*, and b*) more than that of the control BURGER. No significant differences (p>0. 05) were found in cooking loss, shear force, and microbiological profile of fresh camel BURGER treatments. Conclusion: Addition of different levels of Spirulina in the formulation of camel BURGER improved fatty acids and amino acids profile, increased water retention and fat retention, and delayed lipid oxidation during frozen storage, without any negative effects on shear force values, cooking loss, and microbiological quality.