scholarly journals Skew Rolling of Bimetallic Rods

Materials ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 18
Author(s):  
Janusz Tomczak ◽  
Tomasz Bulzak ◽  
Zbigniew Pater ◽  
Łukasz Wójcik ◽  
Tomasz Kusiak
Keyword(s):  
Negative Impact ◽  
Chemical Properties ◽  
Welding Process ◽  
Geometrical Parameters ◽  
Protective Atmospheres ◽  
Rod Rolling ◽  
Skew Rolling ◽  
Distribution Of Stress ◽  
Physical And Chemical

The present article reports selected results of a preliminary study of the process of skew rolling of bimetallic rods. The experiments were conducted using a numerically controlled three-roller skew rolling mill. During the tests, bimetallic rods were rolled from billets whose cores and outer sleeves (bushings) were made of different types of steel. The results demonstrate that the proposed method can be successfully used in the production of bimetallic rods. However, proper fastening of the two materials depends on the geometrical parameters of the billets, and the quality of bimetallic rods depends on the heating method used. When the rods are heated without protective atmospheres, the surface layer of the core gets decarburized and the surfaces of the materials being joined together are oxidized, which hinders the welding process and adversely affects the physical and chemical properties of such products. The results of numerical modeling indicate that the material near the surface tends to flow, which may have a negative impact on the welding process. In addition, the distribution of stress in the tool–workpiece contact zone may make welding of the materials difficult. The results reported in this paper are preliminary and constitute a prelude to a more detailed analysis of bimetallic rod rolling.

scholarly journals A Review on Comparison of Mechanical Properties of Dissimilar Steels Welded By TIG and MIG

2020 ◽  
Vol 184 ◽  
pp. 01030
Author(s):  
D. Suresh Kumar ◽  
Pendem Srikar
Keyword(s):  
Mechanical Properties ◽  
Chemical Properties ◽  
Welding Process ◽  
Dissimilar Steels ◽  
Common Process ◽  
Steel Joints ◽  
Physical And Chemical ◽  
Welding Technique ◽  
And Chemical Properties

In this review the study will be carried out on comparison of Mechanical Properties like Hardness and Strength of joints welded by TIG and MIG processes. Welding of dissimilar steels has became most common process now days in wide applications in industries. The Stainless Steel and Mild Steel joints have more applications in structural industries which provide good combination of Mechanical Properties like strength, Corrosion resistance etc. Selections of welding process for different material are difficult because of their physical and chemical properties. To obtain good quality of weld, it is necessary to select proper welding technique according to the materials selected for welding

scholarly journals HISTOLOGICAL ANALYSIS AND PERFORMANCE OF SOUR PASSION FRUIT POPULATIONS UNDER DIFFERENT ROOTSTOCKS RESISTANT TO Fusarium spp

2018 ◽  
Vol 40 (1) ◽  
Author(s):  
Moisés Ambrósio ◽  
Willian Krause ◽  
Celice Alexandre Silva ◽  
Laís Alves Lage ◽  
Natan Ramos Cavalcante ◽  
...  
Keyword(s):  
Histological Analysis ◽  
Block Design ◽  
Welding Process ◽  
Anatomical Study ◽  
Optical Microscope ◽  
Passion Fruit ◽  
Randomized Block Design ◽  
Physical And Chemical ◽  
Sour Passion Fruit

ABSTRACT The present study aimed to describe histological traits of the graft welding process and evaluate the effect of rootstocks on the physical and chemical traits and the productivity of sour passion fruit populations. The experiment was arranged in a randomized block design, in a 4x2 + 4 factorial scheme (cultivars / canopy x rootstocks), three replicates and nine plants per plot. Commercial cultivars and populations and Passiflora alata and P. nitida rootstocks, in addition to ungrafted plants were used as canopy. Cleft grafting was the grafting type adopted. Traits analyzed such as productivity and physical and chemical quality of fruits were submitted to analysis of variance and compared by the Tukey test. The canopy morphology was evaluated according to descriptors of the Ministry of Agriculture, Livestock and Supply. Grafting was carried out for each graft/rootstock combination for histological analysis. Sections were obtained by freehand cuts, stained and mounted on semi-permanent slides, examined under optical microscope and photomicrographed. Rootstocks affected the early cultivation and reduced productivity and number of fruits of passion fruit populations. Grafting did not affect the quality of fruits or the canopy morphology. Considering the complete culture cycle, P. alata species is able to be used as rootstock. The anatomical study demonstrates the occurrence of better compatibility in the connection of P. edulis tissues on P. alata, compared to grafting on P. nitida.

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

scholarly journals The Effect of Coating as Antifungi of Harumanis Mango's Post Harvest Losses

2020 ◽  
Vol 1 (2) ◽  
pp. 7-16
Author(s):  
Winda Amilia ◽  
Andrew Setiawan Rusdianto ◽  
Arma Dwi Novemi
Keyword(s):  
Corn Starch ◽  
Chemical Properties ◽  
Inhibition Zone ◽  
Post Harvest ◽  
Physical Chemical ◽  
Chemical Content ◽  
Total Dissolved Solid ◽  
Tobacco Extract ◽  
Physical And Chemical

The amount of mango production in Indonesia is quite high, but the quality of postharvest mangoes is still quite low. The quality of the fruit will decline due to contamination; one of the contaminants is fungi. The way to reduce the damage of postharvest products is by coating applications. The purpose of this study was to study the physical, chemical and antifungal activities of harumanis mangoes’s quality which had been given coating during storage that could cause postharvest losses of harumanis mangoes. There are 3 treatments, each of them are respectively the provision of corn based coating  6% tobacco extract, 8% tobacco extract and 10% tobacco extract. The physical and chemical properties of the antifungal coating of tobacco extract made from corn coating for post-harvest damage on harumanis mangoes were obtained by weight loss, texture, colour, respiration rate, vitamin C and total dissolved solid. Preventing coating can prevent damage after harvest and protect the harumanis mango; therefore the quality of the mangoes can be maintained. The best results from the priority with the largest diameter inhibition zone were given corn starch 10% tobacco extract. Then the higher the concentration of extract used, the greater the diameter of the inhibition zone obtained. Based on all the tests performed (physical, chemical, and antifungal) the best treatment from the treatment was obtained that consisted of mangoes with antifungal layers of corn starch 10% tobacco extract. Because the P3 obtained the best results in maintaining physical, chemical content and fungi for 15 days.

scholarly journals Some physical and chemical properties of substrates designed for container production of spruce (Picea abies (L) Karst)

2004 ◽  
pp. 79-90
Author(s):  
Vesna Vratusa
Keyword(s):  
Woody Plants ◽  
Low Cost ◽  
Chemical Properties ◽  
Foreign Markets ◽  
Urban Green Spaces ◽  
Nursery Production ◽  
Countries In Transition ◽  
Physical And Chemical ◽  
And Chemical Properties

Efficient nursery production of woody plants, as well as the level of their successful application in urban green spaces, greatly depends upon properties of substrates in which these individuals grow, develop and endure. Furthermore, quality of substrate does not only affect the quality of future product (plant individual or green space), but distinctly determines its price. This element, extremely significant for all countries in transition, thus Serbia as well, commands finding ways of making qualitative, but least expensive substrate. The most logical solution is to use mixtures/substrates of precisely defined properties, composed of domestic components. Results presented in this paper imply that it is possible to create precisely such standard mixtures from domestic resources at relatively low cost, adjusted to needs of particular species, which would ultimately lead to successful, non-expensive nursery production and application of produced stock, both on domestic and foreign markets.

scholarly journals Torrefaction of Food Waste as a Potential Biomass Energy Source

2019 ◽  
Vol 19 (4) ◽  
pp. 993
Author(s):  
Rahsya Nur Udzaifa Abdul Rahman ◽  
Mazni Ismail ◽  
Ruwaida Abdul Rasid ◽  
Noor Ida Amalina Ahamad Nordin
Keyword(s):  
Energy Source ◽  
Residence Time ◽  
Food Waste ◽  
Negative Impact ◽  
Chemical Properties ◽  
Biomass Energy ◽  
Energy Yield ◽  
Energy Potential ◽  
Ultimate Analysis

Food waste (FW) represents a major component of municipal solid waste (MSW) in Malaysia which causes negative impact due to poor waste management. One of a promising strategy to reduce the FW is to convert the FW to energy sources through thermal pre-treatment process which known as torrefaction. The aim of this study is to investigate the improvement of chemical properties and energy potential of the torrefied FW. The torrefaction of FW was conducted using tubular reactor to evaluate the influence of temperature (220 to 260°C) and residence time (15 to 60 min) on the quality of torrefied FW. The quality of torrefied FW were evaluated using ultimate analysis, proximate analysis, mass yield, energy yield and higher heating value (HHV). From ultimate analysis, the carbon, C was increased, however the hydrogen, H and oxygen, O decreased across the torrefaction temperature and residence time. This lead to the increasing of HHV with the increasing of temperature and time. The HHV of the dried FW was improved from 19.15 to 23.9 MJ/kg after being torrefied at 260°C for 60 min. The HHV indicated that FW has the potential to be utilized as an energy source.

scholarly journals EFFECT OF THE LOG STORAGE OF Pinus taeda L. ON THE QUALITY OF KRAFT PULP

FLORESTA ◽  
2020 ◽  
Vol 50 (4) ◽  
pp. 1844
Author(s):  
Guilherme Giesel ◽  
Martha Andreia Brand ◽  
Flaviana Reis Milagres ◽  
Renato Augusto Pereira Damasio
Keyword(s):  
Pinus Taeda ◽  
Storage Time ◽  
Chemical Properties ◽  
Storage Period ◽  
Wood Properties ◽  
Pinus Taeda L ◽  
Solids Content ◽  
Physical And Chemical ◽  
Soluble Lignin

In pulp production, wood in logs is stored for periods that can range from a few weeks to several months. During storage, changes in the wood properties that affect the pulping process and the quality of the pulp may occur. The objective of this study was to determine the ideal timing of wood storage in logs by evaluating the variations (a) in the chemical properties of wood (b) in the parameters of the pulping process and (c) the quality of the Pinus taeda pulp. Logs were stored in an industrial courtyard for 30, 60, 90, 120 and 150 days. In each storage period, the physical and chemical properties of the wood, the cooking parameters, and the properties of the pulp were analyzed. The chemical properties of wood varied throughout storage, but only the solubility in sodium hydroxide showed a positive and significant correlation with storage time. In pulping, the yield and tailings had an inversely proportional correlation with the storage time, while the organic and total solids content had a positive correlation. As for cellulose quality, arabinan and soluble lignin contents did not vary during storage. The mannan content had a positive and significant correlation with the storage time. Taking into account all the variables analyzed, the storage time of P. taeda logs should be up to 30 days.

scholarly journals Study of the properties of drinking water for Kirkuk city and its pollution in some areas

2018 ◽  
Vol 162 ◽  
pp. 05008
Author(s):  
Iman Hussein Zainulabdeen
Keyword(s):  
Drinking Water ◽  
Negative Impact ◽  
Chemical Properties ◽  
World Health ◽  
Total Hardness ◽  
Physical And Chemical Properties ◽  
Health Organization ◽  
Physical And Chemical ◽  
Treatment Water ◽  
And Chemical Properties

This study was conducted to demonstrate the difference between drinking water quality for seven different areas of Kirkuk city with the treatment water in the main and three sub storages tanks, affected with drinking water pipe lines, supplying system Alternate and continuous and also pipes across the construction work’s areas. The physical and chemical properties (turbidity, pH, conductivity, Alkalinity, Total hardness, calcium, magnesium, chloride, sulfate, TDS (Total dissolve solids), TSS (Total suspended solids), sodium and potassium) for raw water and treated water in the Storages in addition to the supplying water from seven different areas in Kirkuk were analyzed, samples taken at a rate nine times during the month of March. Results showed that Drinking water of Dumez, Wasti, Shorja, Imam Qasim and Arubaa polluted with turbidity with an average levels of (8.68, 6.04, 7.41, 6.95, 7.64) NTU respectively, over the limit allowed by IBWA (International Bottled Water Association), 2012 and WHO (World Health Organization), 2006. The turbidity in the main and sub storages have reached (4.04, 4.09, 4.47, 4.16) NTU respectively, while other physical and chemical properties were within the allowed limits for human use. The pollution in those areas caused by the alternative supplying system of treatment water and it has negative impact on the pipelines, it includes constriction work in areas also where pipelines exist.

scholarly journals Effect of Bentonite on the Pelleting Properties of Iron Concentrate

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Hao Liu ◽  
Bing Xie ◽  
Yue-lin Qin
Keyword(s):  
Water Absorption ◽  
Chemical Properties ◽  
Poor Quality ◽  
Physical And Chemical Properties ◽  
Iron Concentrate ◽  
Green Ball ◽  
Shock Temperature ◽  
Physical And Chemical ◽  
And Chemical Properties

The physical and chemical properties such as particle size, montmorillonite content, swelling degree, water absorption, and blue absorption of A, B, and C bentonites were studied under laboratory conditions. The effects of adding different quality and different proportion of bentonite on falling strength, compression strength, and shock temperature of green pellet were investigated. The experimental results show that the montmorillonite content, water absorption, and methylene blue absorption of bentonite-B are the highest. And the quality of bentonite-B is the best, followed by bentonite-C and bentonite-A poor quality. When the amount of bentonite-B reduced from 1.5% to 1.0%, the strength of green pellets and the shock temperature both decrease. As the same proportion of A, B, and C bentonites, the green-ball strength and shock temperature are as follows: bentonite-A > bentonite-B > bentonite-C.

Review: Low intensity ultrasonics in food technology / Revisión: Ultrasonidos de baja intensidad en tecnología de alimentos

1999 ◽  
Vol 5 (4) ◽  
pp. 285-297 ◽  
Author(s):  
A. Mulet ◽  
J. Benedito ◽  
J. Bon ◽  
N. Sanjuan
Keyword(s):  
Chemical Properties ◽  
Food Technology ◽  
Basic Principles ◽  
Low Intensity ◽  
Ultrasonic Techniques ◽  
Quality Of Food ◽  
Ultrasonic Parameters ◽  
Physical And Chemical ◽  
Non Destructive

Ultrasonic applications can be classified into low intensity or high intensity applications. The latter are used to modify a process or product with ultrasonics, while in low intensity applications the process or product modifies the ultrasonic signal, thus providing information about the product. Low inten sity ultrasonics in food technology can be used to monitor a process (liquid level, flowmeters) or to determine the quality of food products. Since ultrasonic techniques are rapid, non-destructive, easy to automate and relatively inexpensive, the number of applications is rapidly growing in this field. Ultrasonics can also be considered for use in laboratory testing devices to determine physical and chemical properties of foods. Ultrasonics has been used to determine texture, composition and physical state in liquid and solid foods. The commonly measured ultrasonic parameters are velocity, attenua tion and frequency spectrum composition. Velocity is the parameter used most since it is the simplest and most reliable measurement. This paper reviews the basic principles of ultrasonics, the most suit able techniques for each type of application, the testing devices needed to make measurements and the most interesting applications.

Sign in / Sign up

Export Citation Format

Share Document