scholarly journals The Effects of Homogenizing and Quenching and Tempering Treatments on Crack Healing

Metals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 427
Author(s):  
Yao Qiu ◽  
Ruishan Xin ◽  
Jianbin Luo ◽  
Qingxian Ma
Keyword(s):  
Heat Treatment ◽  
Treatment Method ◽  
Internal Crack ◽  
Crack Healing ◽  
Percentage Recovery ◽  
Tempering Treatment ◽  
Deformation And Heat Treatment ◽  
The Impact ◽  
Heat Treatment Method ◽  
Quenching And Tempering

After thermal deformation and heat treatment, it can be observed that there are small, newly formed grains in the crack healing zone, which indicates that the internal crack is fully healed. However, in our previous study, the impact properties of the internal healing zone could only be partially healed. In this study, the process of homogenizing treatment was adopted to achieve grain size homogeneity. The effects of homogenizing treatment and quenching and tempering treatment on crack healing were also systematically analyzed. With the same heat treatment method, SA508-3 samples, which were subjected to multi-pass deformation, had a higher percentage recovery than those that underwent uniaxial compression. The percentage recovery of the crack healing zone was significantly improved after the process of homogenizing treatment. The impact property of the crack healing zone could be fully restored after homogenizing treatment followed by quenching and tempering treatment. However, after several episodes of heating, the grain-boundary strength decreased, and the impact value was relatively low.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

Modified-edge-support heat treatment method of polyimide for crystalline, large-area, and self-standing ultrathin graphite films

Carbon ◽  
2021 ◽  
Author(s):  
Kensuke Murashima ◽  
Yuki Kawashima ◽  
Shuhei Ozaki ◽  
Atsushi Tatami ◽  
Masamitsu Tachibana ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Treatment Method ◽  
Large Area ◽  
Heat Treatment Method

A Study of the Influence of Local Heat Treatment on the Structure of Welded Titanium Pipelines

2021 ◽  
Vol 410 ◽  
pp. 37-41
Author(s):  
Natalia A. Astafeva ◽  
Andrey A. Balanovskiy ◽  
Anna A. Pershina
Keyword(s):  
Heat Treatment ◽  
Residual Stresses ◽  
Titanium Alloys ◽  
Welded Joints ◽  
Treatment Method ◽  
Local Heat ◽  
Optical Metallography ◽  
Heat Treated ◽  
Weld Structure ◽  
Heat Treatment Method

The article analyzes the results of a study of the influence of zonal heat treatment on the structure of welded joints of pipeline elements made of titanium alloys Ti-3.5Al-1.5Mn. In the manufacture of such structures, the TIG welding method is used to join pipe elements, after which the heat treatment method can be used to relieve residual stresses. The experiments have confirmed the effectiveness of zonal heat treatment preceded by welding. It was revealed that for welded joints made of titanium alloys, heat treatment can stabilize the structure. In experiments conducted by the method of optical metallography, the structure of heat treated and untreated welded joints was investigated. The influence of heat treatment on the weld structure and heat-affected zone was identified.

Preparation of aluminum nitride granules by a two-step heat treatment method

2018 ◽  
Vol 29 (4) ◽  
pp. 849-854 ◽  
Author(s):  
Kuan-Ting Lai ◽  
Cheng-Hung Shih ◽  
Chun-Te Wu ◽  
Min-Yu Yang ◽  
Chi-Shiung Hsi
Keyword(s):  
Heat Treatment ◽  
Aluminum Nitride ◽  
Treatment Method ◽  
Step Heat Treatment ◽  
Heat Treatment Method

A supercapacitor with ultrahigh volumetric capacitance produced by self-assembly of reduced graphene oxide through phosphoric acid treatment

2020 ◽  
Vol 8 (36) ◽  
pp. 18933-18944 ◽  
Author(s):  
Zhaoyuan Liu ◽  
Lidong Wang ◽  
Guizhi Ma ◽  
Yinan Yuan ◽  
Henan Jia ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Graphene Oxide ◽  
Phosphoric Acid ◽  
Reduced Graphene Oxide ◽  
Self Assembly ◽  
Acid Treatment ◽  
Treatment Method ◽  
Reduced Graphene ◽  
Volumetric Capacitance ◽  
Heat Treatment Method

Self-assembled reduced graphene oxide was prepared by a phosphoric acid heat-treatment method and exhibited an ultra-high volumetric capacitance.

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