scholarly journals Cold Roll Bonding of Tin-Coated Steel Sheets with Subsequent Heat Treatment

Metals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 917
Author(s):  
Illia Hordych ◽  
Khemais Barienti ◽  
Sebastian Herbst ◽  
Hans Jürgen Maier ◽  
Florian Nürnberger
Keyword(s):  
Heat Treatment ◽  
Bond Strength ◽  
Intermediate Layer ◽  
Subsequent Heat Treatment ◽  
Coated Steel ◽  
Tin Coating ◽  
Steel Sheets ◽  
Cold Roll ◽  
Active Intermediate ◽  
The Impact

One possibility to increase the interface strength of cold roll bonded materials is the application of a thin intermediate layer. In the present study, a tin coating was employed to strengthen the interface formed between cold roll bonded steel sheets, and the impact of subsequent heat treatment on the resulting bonding strength was investigated. To increase the bond strength by diffusion, the tin-coated steel bonds underwent heat post-treatment between temperatures of 150 °C and 300 °C for different dwell times. The results demonstrate that the use of tin as an active intermediate layer increases the bond area established. Moreover, the thin tin coating results in the formation of an active intermediate layer that directly takes part in the joining process by establishing a reactive link between the two substrates. A subsequent heat treatment further affects the bond strength by diffusion of tin at the interface.

Influence of Stacking Sequence and Intermediate Layer Thickness in AA6082-IF Steel Tri-Layered Cold Roll Bonded Composite Sheets

2018 ◽  
Vol 767 ◽  
pp. 316-322 ◽  
Author(s):  
Siri Marthe Arbo ◽  
Ida Westermann ◽  
Bjørn Holmedal
Keyword(s):  
Bond Strength ◽  
Intermediate Layer ◽  
Sheet Thickness ◽  
Thickness Reduction ◽  
Stacking Sequence ◽  
If Steel ◽  
Cold Roll ◽  
Interface Characteristics ◽  
Bonded Composite ◽  
The Difference

In tri-layered Cold Roll Bonded (CRB) composite sheets of dissimilar metals, uneven thickness reduction of the different layers have been observed. This has been explained by the difference in yield strength/flow stress of the metals. The aim of this research was to study if these observations also depend on different parameters such as stacking sequence and initial sheet thickness, as opposed to only material properties. Hence, tri-layered CRB composite sheets consisting of AA6082 and IF-steel were produced with two different stacking sequences, St/Al/St vs Al/St/Al. Two different layer thicknesses of the intermediate layer were used. Rolling was performed in a single pass achieving approximately 55-65% total thickness reduction. Comparisons between the samples are given, focusing on the reduction of thickness achieved in each layer, the roll bonded interface characteristics and the bond strength of the joints. The overall thickness reduction achieved in each layer was found to be similar for both metals in both stacking sequences for the considered material combination. The stacking sequence is statistically found not to have any effect on the bond strength of the joints. The thickness of the intermediate layer does not significantly affect the overall bond strength of the composite sheet for both stacking sequences. These findings are opposed to earlier results found in the literature.

Microstructural and Mechanical Behaviour Evaluation of Mg-Al-Zn Alloy Friction Stir Welded Joint

2020 ◽  
Vol 17 (3) ◽  
pp. 8150-8159
Author(s):  
Kulwant Singh ◽  
Gurbhinder Singh ◽  
Harmeet Singh
Keyword(s):  
Heat Treatment ◽  
Friction Stir Welding ◽  
Magnesium Alloys ◽  
Mechanical Performance ◽  
Fuel Efficiency ◽  
Research Work ◽  
Grain Structure ◽  
Tensile Fracture ◽  
Friction Stir ◽  
The Impact

The weight reduction concept is most effective to reduce the emissions of greenhouse gases from vehicles, which also improves fuel efficiency. Amongst lightweight materials, magnesium alloys are attractive to the automotive sector as a structural material. Welding feasibility of magnesium alloys acts as an influential role in its usage for lightweight prospects. Friction stir welding (FSW) is an appropriate technique as compared to other welding techniques to join magnesium alloys. Field of friction stir welding is emerging in the current scenario. The friction stir welding technique has been selected to weld AZ91 magnesium alloys in the current research work. The microstructure and mechanical characteristics of the produced FSW butt joints have been investigated. Further, the influence of post welding heat treatment (at 260 °C for 1 h) on these properties has also been examined. Post welding heat treatment (PWHT) resulted in the improvement of the grain structure of weld zones which affected the mechanical performance of the joints. After heat treatment, the tensile strength and elongation of the joint increased by 12.6 % and 31.9 % respectively. It is proven that after PWHT, the microhardness of the stir zone reduced and a comparatively smoothened microhardness profile of the FSW joint obtained. No considerable variation in the location of the tensile fracture was witnessed after PWHT. The results show that the impact toughness of the weld joints further decreases after post welding heat treatment.

scholarly journals Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 321
Author(s):  
Camila Mella ◽  
Michelle Quilaqueo ◽  
Rommy N. Zúñiga ◽  
Elizabeth Troncoso
Keyword(s):  
Heat Treatment ◽  
Protein Isolate ◽  
Gastric Digestion ◽  
Human Gastrointestinal Tract ◽  
Gel Structure ◽  
Intestinal Digestion ◽  
Food Digestion ◽  
The Impact ◽  
Digestion Methods

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

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.

Combination of hot isostatic pressing and subsequent heat treatment for additively manufactured Zr-1Mo components

2021 ◽  
Vol 285 ◽  
pp. 129123
Author(s):  
Xiaohao Sun ◽  
Debao Liu ◽  
Minfang Chen ◽  
Weiwei Zhou ◽  
Naoyuki Nomura ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Hot Isostatic Pressing ◽  
Subsequent Heat Treatment ◽  
Isostatic Pressing
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