Progress in all-fiber components

Author(s):  
D. J. DiGiovanni ◽  
A. D. Yablon ◽  
Y. Emori ◽  
C. Headley
Keyword(s):  
1994 ◽  
Author(s):  
Robbie B. Charters ◽  
Andrzej P. Kuczynski ◽  
Steven E. Staines ◽  
Ralph P. Tatam ◽  
Geoffrey J. Ashwell

1990 ◽  
Vol 12 (1-3) ◽  
pp. 175-185 ◽  
Author(s):  
Kei Sakata ◽  
Dominique Daniel ◽  
John J. Jonas

In an earlier paper (Sakata et al., 1989), it was shown that the 4th and 6th order ODF coefficients could be successfully derived from Young's modulus measurements using the elastic energy method. However, the values of some of the coefficients fell beyond the expected error ranges. In this study, more appropriate single crystal elastic constants are selected by means of a fitting procedure. Then the ODF coefficients are again estimated in the manner described previously. As a result, the values of the C411, C611, C612 and C614 coeffioents, which were somewhat inaccurate in the previous calculation, are improved considerably. The volume fractions of the principal preferred orientations are then employed to predict the 8th order coefficients and the fiber components of the l = 10 and l = 12 (C1011, C1211 and C1221) coefficients. With the aid of the coefficients obtained in this way, both pole and inverse pole figures are drawn, which are in better agreement with those based on X-rays than when only the 4th order coefficients are employed.


1988 ◽  
Author(s):  
Yiqun Lu ◽  
Joseph C. Palais ◽  
Y ue Chen

2021 ◽  
Vol 55 (1-2) ◽  
pp. 125-131
Author(s):  
SWATI SOOD ◽  
CHHAYA SHARMA

Maintaining the quality of their final paper-based food packaging products at a high and constant level is a key issue for food packaging manufacturers to meet the customer demands. In the present study, in order to analyze the present status of quality of paper-based food packages in India, the fiber furnishes of different common paper- and paperboard-based food packages were studied by the Graff “C” staining test and their fiber morphological properties – by MorFi analysis. The staining test results showed that all the samples contained fiber furnish made either by the chemical or by the mechanical pulping process. Tea bags, dry fruit boxes and egg trays were made of 4 different fiber components, while sugar sachets and juice boxes contained 3 fiber components. It was also observed that all the samples contained hardwood and softwood chemical fibers. MorFi analysis determined the morphological properties of the fibers, including the mean fiber length and width, coarseness, kink angle, kinked fibers %, curl % and fines elements % in total analyzed fibers. The results thus obtained confirmed that both these techniques are very reliable and feasible tools to study the quality of paper-based food packages.


1992 ◽  
Author(s):  
Walter Johnstone ◽  
Graham Thursby ◽  
R. K. Varshney ◽  
David G. Moodie ◽  
Kevin J. McCallion ◽  
...  

1994 ◽  
Author(s):  
Riccardo Falciai ◽  
Tania Pascucci ◽  
Alessandro Schena

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