Determination of pressurizing rate during hot gas forming with integrated heat treatment of Al–Cu–Li alloy: deformation and strengthening behaviors

2020 ◽  
Vol 110 (5-6) ◽  
pp. 1665-1676
Author(s):  
Xiaobo Fan ◽  
Xiaoyue Jin ◽  
Zhubin He ◽  
Shijian Yuan
Keyword(s):  
Heat Treatment ◽  
Hot Gas ◽  
Hot Gas Forming

scholarly journals A thermo-mechanical machining method for improving the accuracy and stability of the geometric shape of long low-rigidity shafts

2021 ◽  
Author(s):  
Antoni Świć ◽  
Arkadiusz Gola ◽  
Łukasz Sobaszek ◽  
Natalia Šmidová
Keyword(s):  
Heat Treatment ◽  
Cross Section ◽  
Mechanical Treatment ◽  
Geometric Shape ◽  
Different Dimensions ◽  
Thermo Mechanical Treatment ◽  
Mechanical Machining ◽  
Simultaneous Heat ◽  
Accuracy And Stability

AbstractThe article presents a new thermo-mechanical machining method for the manufacture of long low-rigidity shafts which combines straightening and heat treatment operations. A fixture for thermo-mechanical treatment of long low-rigidity shafts was designed and used in tests which involved axial straightening of shafts combined with a quenching operation (performed to increase the corrosion resistance of the steel used as stock material). The study showed that an analysis of the initial deflections of semi-finished shafts of different dimensions and determination of the maximum corrective deflection in the device could be used as a basis for performing axial straightening of shaft workpieces with simultaneous heat treatment and correction of the initial deflection of the workpiece. The deflection is corrected by stretching the fibers of the stock material, at any cross-section of the shaft, up to the yield point and generating residual stresses symmetrical to the axis of the workpiece. These processes allow to increase the accuracy and stability of the geometric shape of the shaft.

Fluorometric determination of uric acid in bovine milk

2010 ◽  
Vol 77 (4) ◽  
pp. 438-444 ◽  
Author(s):  
Torben Larsen ◽  
Kasey M Moyes
Keyword(s):  
Heat Treatment ◽  
Uric Acid ◽  
Xanthine Oxidase ◽  
Bovine Milk ◽  
Oxidase Inhibitor ◽  
Enzymatic Oxidation ◽  
Fast Method ◽  
Xanthine Oxidase Inhibitor ◽  
Milk Samples

The primary objective of this study is to validate a new fast method for determination of uric acid in milk. The method is based on an enzymatic-fluorometric technique that requires minimal pre-treatment of milk samples. The present determination of uric acid is based on the enzymatic oxidation of uric acid to 5-hydroxyisourate via uricase where the liberated hydrogen peroxide reacts with 10-acetyl-3,7-dihydroxyphenoxazine via peroxidase and the fluorescent product, resorufin, is measured fluorometrically. Fresh composite milk samples (n=1,072) were collected from both Jersey (n=38) and Danish Holstein (n=106) cows from one local herd. The average inter- and intra-assay variations were 7·1% and 3·0%, respectively. Percent recovery averaged 103·4, 107·0 and 107·5% for samples spiked with 20, 40 or 60 μmof standard, respectively, with a correlation (r=0·98;P<0·001) observed between the observed and expected uric acid concentrations. A positive correlation (r=0·96;P<0·001) was observed between uric acid concentrations using the present method and a reference assay. Storage at 4°C for 24 h resulted in lower (P<0·01) uric acid concentrations in milk when compared with no storage or samples stored at −18°C for 24 h. Addition of either allopurinol (a xanthine oxidase inhibitor) or dimethylsulfoxide (a solvent for allopurinol) did not affect milk uric acid concentrations (P=0·96) and may indicate that heat treatment before storage and analysis was sufficient to degrade xanthine oxidase activity in milk. No relationship was observed between milk uric acid and milk yield and milk components. Authors recommend a single heat treatment (82°C for 10 min) followed by either an immediate analysis of fresh milk samples or storage at −18°C until further analysis.

Determination of Critical Crack Size Utilizing a Fracture Mechanics Test in Equipment Under Fatigue

2009 ◽  
Author(s):  
Irene Garcia Garcia ◽  
Radoslav Stefanovic
Keyword(s):  
Heat Treatment ◽  
Fracture Mechanics ◽  
Crack Size ◽  
Operational Experience ◽  
Element Analysis ◽  
Critical Crack ◽  
Circumferential Welds ◽  
Fea Model ◽  
Critical Crack Size

Equipment that is exposed to severe operational pressure and thermal cycling, like coke drums, usually suffer fatigue. As a result, equipment of this sort develop defects such as cracking in the circumferential welds. Operating companies are faced with the challenges of deciding what is the best way to prevent these defects, as well as determining how long they could operate if a defect is discovered. This paper discusses a methodology for fracture mechanics testing of coke drum welds, and calculations of the critical crack size. Representative samples are taken from production materials, and are welded employing production welding procedures. The material of construction is 1.25Cr-0.5Mo low alloy steel conforming to ASME SA-387 Gr 11 Class 2 in the normalized and tempered condition (N&T). Samples from three welding procedures (WPS) are tested: one for production, one for a repair with heat treatment, and one for repair without heat treatment. The position and orientation of test specimen are chosen based on previous surveys and operational experience on similar vessels that exhibited cracks during service. Fracture mechanics toughness testing is performed. Crack finite element analysis (FEA) model is used to determine the path-independed JI-integral driving force. Methodology for the determination of critical crack size is developed.

scholarly journals Ethylene and Lipoxygenase In Relation to Afterripening of Dormant NC-13 Peanut Seeds1,2

1985 ◽  
Vol 12 (1) ◽  
pp. 45-49 ◽  
Author(s):  
D. L. Ketring ◽  
H. E. Pattee
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Ethylene Production ◽  
Sharp Increase ◽  
Gradual Increase ◽  
The Other ◽  
Immature Seeds ◽  
Positive Correlations ◽  
Mature Seeds

Abstract Following harvest, peanuts are usually subjected to a period of storage. During storage biochemical changes are known to occur. The objectives of this study were to determine the changes and relationship in ethylene production, germination, and lipoxygenase (LG) activity during cold storage of dormant NC-13 peanut seeds. Two seed lots (SL) were used: one grown in Oklahoma (SL80) and the other grown in N. Carolina (SL81). SL80 and SL81 were stored at 2 to 5 C for 193 and 242 days, respectively. Samples were taken at about 28-day intervals for determination of germination, ethylene production, and LG activity. Seeds of two and three maturities were tested for SL80 and SL81, respectively. As afterripening of stored seeds proceeded, ethylene production gradually increased, with the maximum at 48 hours of germination. Germination showed a concomitant gradual increase. Lipoxygenase activity of both seedlots was less for mature than for immature seeds and showed a sharp increase during storage at 2 to 5 C, particularly for immature seeds. After heat-treatment to break dormancy of sublots from SL81, there was a progessive increase in ethylene production and germination, but most notably for mature seeds. In contrast to ethylene production and germination, after heat-treatment LG activity declined. Linear correlation coefficient (r) values between ethylene production and germination were highly significant for mature seeds from SL80 at 48 and 72 hours of germination, but only at 72 hours for immature seeds. For SL81 as for SL80, significant positive correlations were found between ethylene production and germination. However, correlations between LG activity and the other variables were not significant except for mature seeds from SL81. Significant positive correlations for both ethylene production and germination with LG activity also existed for these seeds. But after heat-treatment these correlations no longer occurred. The data indicate that the metabolic processes related to ethylene production and germination are occurring simultaneously with those of LG activity. The possibility that metabolites from LG activity serve as substrates for ethylene production can not be precluded.

RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS

2020 ◽  
pp. 199-213
Author(s):  
I. Kaltovich
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Connective Tissue ◽  
Raw Materials ◽  
Steam Treatment ◽  
Point System ◽  
Technological Parameters ◽  
Genus Lactobacillus ◽  
Rational Process

The article presents the results of research on the determination of rational technological parameters for the production of chopped semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus. Water dosages are installed in the composition of chopped semi-finished products: 12% – with emulsions from pork skin and tails and 11% - with emulsion from connective tissue. Duration of ingredients mixing (5 minutes), sequence of raw materials laying during manufacture of articles, as well as duration of heat treatment of chopped semiproducts is determined: 25 minutes – during steaming (t = 95–100 °С), 20 minutes – during baking (t = 180 °C), 15 minutes – during frying (t = 110 °C), while recommended methods of bringing semifinished products to culinary readiness are steam treatment and baking, which allow for improved functional and technological (TUS – 79.3-81.8%, weight loss during heat treatment – 5.1–7.9%), structural and mechanical (PNS - 1413.9–1470.4 Pa) and organoleptic indicators (juiciness, appearance, consistency, taste, smell) of these products (9 points according to the 9-point system).

Sign in / Sign up

Export Citation Format

Share Document