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Sample records for improved bake hardenability

  1. Conservation Research and Development/ New Ultra-Low Carbon High Strength Steels with Improved Bake Hardenability for Enhanced Stretch Formability and Dent Resistance

    Energy Technology Data Exchange (ETDEWEB)

    Anthony J. DeArdo; C. Isaac Garcia

    2003-12-15

    Conservation Research and Development/New Ultra-Low Carbon High Strength Steels with Improved Bake Hardenability for Enhanced Stretch Formability and Dent Resistance. The experimental work can be divided into four phases. In each phase, the materials were received or designed, processed and tested, to evaluate the BH increment or response, as a function of compositions and processing conditions. Microstructural characterization by various techniques was performed in order to gain insights into the mechanisms of flow stress increment by bake hardening.

  2. Effect of Overaging on Solute Distributions and Bake Hardening Phenomenon in Bake Hardening Steels%Effect of Overaging on Solute Distributions and Bake Hardening Phenomenon in Bake Hardening Steels

    Institute of Scientific and Technical Information of China (English)

    WANG Hua; SHI Wen; HE Yan-lin; LU Xiao-gang; LI Lin

    2012-01-01

    Specimens of two different kinds of bake hardening steels (BH-Mn and BH-P) were prepared and treated with different annealing processes (water quenching and overaging). A novel technique of three dimensional atom probe was used to investigate solute distributions in these steels. The results indicate that C concentration decreases, whereas V increases during overaging in both bake hardening steels. The conclusion that no vanadium carbides pre- cipitate during the overaging is therefore originally obtained by microanalysis in bake hardening steels. Moreover, bake hardening values of all the specimens were tested by tensile experiments with 2 0/~ pre-deformation. However, those of overaged specimens were further measured with higher levels of pre-deformation because no bake hardening phenomenon was present at 2% pre-deformation. As the pre-deformation increases from 2% to 6% and 8%, both overaged steels show bake hardening values, and the value data are almost the same.

  3. Bake hardening behavior of TRIP and DP steels

    Institute of Scientific and Technical Information of China (English)

    Jicheng Zhang; Renyu Fu; Mei Zhang; Rendong Liu; Xicheng Wei; Lin Li

    2008-01-01

    The bake hardening (BH) behavior of transformation-induced plasticity (TRIP) and dual-phase (DP) steels after different prestrains was studied. The experimental results indicate that TRIP steel exhibits good BH ability while DP steel does not, and prestrain displays a strong effect on the BH values of both steels. The comparison of microstructures of the two steels showed that the hard second phase in the matrix might be harmful to the BH ability. For deformed specimens, baking resulted in a loss of uniform elongation, but there was no obvious decrease in uniform elongation for unprestrained specimens.

  4. Enhanced bake-hardening response of an Al–Mg–Si–Cu alloy with Zn addition

    Energy Technology Data Exchange (ETDEWEB)

    Guo, M.X., E-mail: mingxingguo@skl.ustb.edu.cn [State Key Laboratory for Advanced Metals and Materials, University of Science and Technology Beijing, Beijing 100083 (China); Sha, G., E-mail: gang.sha@njust.edu.cn [School of Materials Science and Engineering, Nanjing University of Science and Technology, Jiangsu 210094 (China); Cao, L.Y. [State Key Laboratory for Advanced Metals and Materials, University of Science and Technology Beijing, Beijing 100083 (China); Liu, W.Q. [Key Laboratory for Microstructures, Shanghai University, Shanghai 200444 (China); Zhang, J.S.; Zhuang, L.Z. [State Key Laboratory for Advanced Metals and Materials, University of Science and Technology Beijing, Beijing 100083 (China)

    2015-07-15

    This study reports that Zn addition greatly enhances the bake-hardening response of an Al–Mg–Si–Cu alloy. The pre-aged alloy exhibits a high strength increment of 135 MPa after paint baking. Differential scanning calorimetry, atom probe tomography and high-resolution transmission electron microscopy reveal that Zn addition and pre-aging have significant effects on the solute nanostructure formation. Zn atoms partition into solute clusters/GP zones, and reduce the activation energy of β” precipitation in the alloy. - Highlights: • Zn addition can improve the bake-hardening response of an Al–Mg–Si–Cu alloy. • Zn addition can stabilize the solute clusters/GP zones from dissolution. • Zn addition can reduce the size of clusters formed in the pre-aging treatment. • Zn partitioned into solute clusters/GP zones and β” in the Zn-containing Al alloy.

  5. Effect of strain rate on bake hardening response of BH220 steel

    Directory of Open Access Journals (Sweden)

    Das Anindya

    2015-01-01

    Full Text Available This study aims at understanding the bake hardening ability of ultra low carbon BH220 steel at different strain rates. The as-received material has been pre-strained to four different levels and then deformed in tension under (a as pre-strained state and (b after baking at 170 ∘C for 20 minutes, at three different strain rates of 0.001, 0.1 and 100/s. In both the conditions, yield stress increased with pre-strain and strain rate, but bake hardening ability was found to decrease when strain rate was increased. The strain rate sensitivity of the material was also found to decrease with bake hardening. Generation of dislocation forests and their subsequent immobility during baking treatment enables them to act as long range obstacles during further deformation. At higher strain rates, less amount of dislocations are produced which can interact with themselves and produce hardening, because of which bake hardening ability and the strain rate drops. A dislocation based strengthening model, as proposed by Larour et al. 2011 [7], was used to predict the yield stress values obtained at different conditions. The equation produced excellent co-relation with the experimental data.

  6. Effect of temper rolling on the bake-hardening behavior of low carbon steel

    Institute of Scientific and Technical Information of China (English)

    Chun-fu Kuang; Shen-gen Zhang; Jun Li; Jian Wang; Pei Li

    2015-01-01

    In a typical process, low carbon steel was annealed at two different temperatures (660°C and 750°C), and then was temper rolled to improve the mechanical properties. Pre-straining and baking treatments were subsequently carried out to measure the bake-hardening (BH) values. The influences of annealing temperature and temper rolling on the BH behavior of the steel were investigated. The results indicated that the microstructure evolution during temper rolling was related to carbon atoms and dislocations. After an apparent increase, the BH value of the steel significantly decreased when the temper rolling reduction was increased from 0%to 5%. This was attributed to the increase in solute carbon concentration and dislocation density. The maximum BH values of the steel annealed at 660°C and 750°C were 80 MPa and 89 MPa at the reductions of 3%and 4%, respectively. Moreover, increasing the annealing temperature from 660 to 750°C resulted in an ob-vious increase in the BH value due to carbide dissolution.

  7. Development of Bake Hardening Effect by Plastic Deformation and Annealing Conditions

    Directory of Open Access Journals (Sweden)

    Kvačkaj, T.

    2006-01-01

    Full Text Available The paper deals with the classification of steel sheets for automotives industry on the basis of strength and structural characteristics. Experimental works were aimed to obtain the best possible strengthening parameters as well as work hardening and solid solution ferrite hardening, which are the result of thermal activation of interstitial carbon atoms during paint-baking of auto body. Hardening process coming from interstitial atoms is realized as two-step process. The first step is BH (bake hardening effect achieved by interaction of interstitial atoms with dislocations. The Cottrels atmosphere is obtained. The second step of BH effect is to produced the hardening from precipitation of the carbon atoms in e-carbides, or formation of Fe32C4 carbides. WH (work hardening effect is obtained as dislocation hardening from plastic deformations during sheet deep drawing. Experimental works were aimed at as to achieve such plastic material properties after cold rolling, annealing and skin-pass rolling, which would be able to classify the material ZStE220BH into the drawing categories at the level of DQ – DDQ. As resulting from the experimental results, the optimal treatment conditions for the maximal sum (WH+BH = 86 MPa are as follows: total cold rolling deformation ecold = 65 %, annealing temperature Tanneal. = 700 °C.

  8. Internal Friction on the Bake-Hardening Behavior of 0.11C-1.67Mn-1.19Si TRIP Steel

    Institute of Scientific and Technical Information of China (English)

    Renyu Fu; Yu Su; Ping Ye; Xicheng Wei; Lin Li; Jicheng Zhang

    2009-01-01

    The bake-hardening (BH) values and the "internal friction-temperature" spectrums were studied for the baked 0.11C-1.67Mn-1.19Si TRIP (transformation induced plasticity) specimens with 0%, 2% and 6% prestrain. Results show that the experimental TRIP steel deserves good bake-hardening ability and Cottrell atmosphere is the reason for its bake hardening characteristic. It is also concluded that both the number and the saturation degree of Cottrell atmosphere might affect the BH value of TRIP steel.

  9. Relationship Between Bake Hardening, Snoek-Köster and Dislocation-Enhanced Snoek Peaks in Coarse Grained Low Carbon Steel

    Directory of Open Access Journals (Sweden)

    Li Weijuan

    2016-09-01

    Full Text Available In the present work, specimens prepared from coarse grained low carbon steel with different prestrains were baked and then, their bake hardening (BH property and internal friction were determined. TEM was used to characterize the dislocation structure in BH treated samples. The measurements of internal friction in prestrained samples and baked samples were carried out using a multifunctional internal friction apparatus. The results indicate that, in coarse grained low carbon steel, the bake hardening properties (BH values were negative, which were increased by increasing the prestrain from 2 to 5%, and then were decreased by increasing the prestrain from 5 to 10%. In the specimen with prestrain 5%, the BH value reached the maximum value and the height of Snoek-Köster peak was observed to be the maximum alike. With increasing the prestrain, both of the BH value and Snoek-Köster peak heights are similarly varied. It is concluded that Snoek-Köster and dislocation-enhanced Snoek peaks, caused by the interactions between interstitial solute carbon atoms and dislocations, can be used in further development of the bake hardening steels.

  10. Implementation of biochemical screening to improve baking quality of barley

    DEFF Research Database (Denmark)

    Vincze, Éva; Dionisio, Giuseppe; Aaslo, Per;

    2011-01-01

    Barley (Hordeum vulgare) has the potential to offer considerable human nutritional benefits, especially as supplement to wheat-based breads. Under current commercial baking conditions it is not possible to introduce more that 20% barley flour to the wheat bread without negative impact...... proteins. Changing the storage protein composition can lessen this problem. Our working hypothesis was that exploiting the substantial genetic variation within the gene pool for storage proteins could enable improving the baking qualities of barley flour. We characterised forty-nine barley cultivars...... for variations in storage protein and AA composition. These cultivars were selected based on their higher protein contents (11.8–17.6%). The results obtained indicated that substantial variation not only in the distribution of the hordein polypeptides but also in the relative proportions of the storage proteins...

  11. CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING INDUSTRY

    Directory of Open Access Journals (Sweden)

    Aleksandar Marić

    2009-09-01

    Full Text Available Food industry occupies special place in the processing industry, especially when we talk on the manufacturing of bakery products. Variable products quality on the market initiated the authors of this study to make an attempt, using comparative analysis of methods for quality control that are at most applied in bakery plants and other "convenient" methods to indicate the shortcomings and to argue convenience of using of methods that would improve testing of the quality. That approach could create a base for designing of model of quality improvement the baking industry.

  12. Improvement of baking quality traits through a diverse soft winter wheat population

    Science.gov (United States)

    Breeding baking quality improvements into soft winter wheat (SWW) entails crossing lines based on quality traits, assessing new lines, and repeating several times as little is known about the genetics of these traits. Previous research on SWW baking quality focused on quantitative trait locus and ge...

  13. Atom probe analysis on interaction between Cr and N in bake-hardening steels with anti-aging properties at RT

    Energy Technology Data Exchange (ETDEWEB)

    Takahashi, Jun, E-mail: takahashi.3ct.jun@jp.nssmc.com [Advanced Technology Research Laboratories, Nippon Steel and Sumitomo Metal Corporation, 20-1, Shintomi, Futtsu-city, Chiba 293-8511 (Japan); Maruyama, Naoki; Kawakami, Kazuto; Yoshinaga, Naoki; Sugiyama, Masaaki [Advanced Technology Research Laboratories, Nippon Steel and Sumitomo Metal Corporation, 20-1, Shintomi, Futtsu-city, Chiba 293-8511 (Japan); Ohkubo, Tadakatsu; Ping, De-hai; Hono, Kazuhiro [National Institute for Materials Science, 1-2-1, Sengen, Tsukuba, Ibaraki 305-0047 (Japan)

    2013-11-15

    One-dimensional atom probe (1DAP) analysis was performed on chromium and nitrogen added bake hardening steel sheets that have both high bake-hardenability and anti-aging properties at room temperature (RT). The atomic data of more than 2 million atoms were collected for sample steels with and without low-temperature aging after recrystallization annealing and quenching. The correlation in atomic position between chromium and nitrogen atoms in a solid solution was investigated by a statistical analysis using the binomial distribution function. In the samples with low-temperature aging, the probability that a chromium atom was observed near a nitrogen atom was significantly higher than that estimated from the null hypothesis that there was no attractive atomic interaction. This suggests that there is an attractive interaction between a nitrogen atom and a chromium atom in bcc iron, which led to the anti-aging properties at RT. In contrast, such correlation was not observed definitely in the samples without low-temperature aging, which implied that the atomic pair formation is a thermal activation process.

  14. Implementation of biochemical screening to improve baking quality of Barley

    DEFF Research Database (Denmark)

    Aaslo, Per; Langkilde, Ane; Dionisio, Giuseppe

    2011-01-01

    Barley (Hordeum vulgare) is mostly used in feed and malt production but has the ability to provide humans nutritional benefits. The current wheat based “barley” breads can unfortunately not exceed more than 20% barley flour mixed into the dough due to poor leavening properties. Therefore...... the opportunity to give a forecast of the taste of the bread, as the AA composition is known to control certain aspects of the taste. We uses a MSE approach on a time of flight instrument coupled to a UPLC and in gel digestion to identify and characterize the different D-hordeins responsible for baking quality...

  15. Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration.

    Science.gov (United States)

    Xue, Cheng; Auf'm Erley, Gunda Schulte; Rossmann, Anne; Schuster, Ramona; Koehler, Peter; Mühling, Karl-Hermann

    2016-01-01

    The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS), which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.

  16. Split nitrogen application improves wheat baking quality by influencing protein composition rather than concentration

    Directory of Open Access Journals (Sweden)

    Cheng eXue

    2016-06-01

    Full Text Available The use of late nitrogen (N fertilization (N application at late growth stages of wheat, e.g. booting, heading or anthesis to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS, which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.

  17. Improvement in melting and baking properties of low-fat Mozzarella cheese.

    Science.gov (United States)

    Wadhwani, R; McManus, W R; McMahon, D J

    2011-04-01

    Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese.

  18. CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING INDUSTRY

    OpenAIRE

    Aleksandar Marić; Slavko Arsovski; Jasna Mastilović

    2009-01-01

    Food industry occupies special place in the processing industry, especially when we talk on the manufacturing of bakery products. Variable products quality on the market initiated the authors of this study to make an attempt, using comparative analysis of methods for quality control that are at most applied in bakery plants and other "convenient" methods to indicate the shortcomings and to argue convenience of using of methods that would improve testing of the quality. That approach could cre...

  19. Effect of solid solute carbon on hardening property of ultra-low carbon bake hardened steel%固溶碳含量对 ULC-BH 钢烘烤硬化性能的影响

    Institute of Scientific and Technical Information of China (English)

    杨晰; 李维娟; 金晓龙; 刘洋; 孙成钱

    2014-01-01

    研究了固溶碳含量对ULC-BH钢烘烤硬化性能的影响,测量了不同烘烤时间下的烘烤硬化( BH )值,通过内耗试验分析固溶碳含量变化。结果表明,对试样进行相同预变形、不同时间烘烤硬化处理后,随烘烤时间增加,BH值先快速增大再基本不变最后增大;Snoek峰峰高随烘烤时间的延长而降低,固溶碳含量随时间延长而降低;对于试验钢,常规的烘烤工艺170℃×20 min没有达到最大的BH值,但继续增加烘烤时间BH值提高缓慢。%Effect of solid solute carbon on hardening property of ULC-BH steel was studied in this paper .The BH value of the samples with different aging time were measured and the variation of solid solute carbon amount was analyzed by internal friction test .The result shows that the BH value increases rapidly at first , then basically remains the same and increases slowly at last with the increasing aging time dealing with same pre-strain;The height of Snoek peak and solute carbon amount decreases with the increasing aging time ;The BH value does not increase to maximum with the normal baking process 170 ℃×20 min, but increases slowly if samples are increased aging time .

  20. Improved impact toughness of 13Cr martensitic stainless steel hardened by laser

    Science.gov (United States)

    Tsay, L. W.; Chang, Y. M.; Torng, S.; Wu, H. C.

    2002-08-01

    The impact toughness of AISI 403 martensitic stainless steel plate and laser-hardened specimens tempered at various temperatures were examined. Phosphorus was the primary residual impurity responsible for tempered embrittlement of this alloy. The experimental result also indicated that AISI 403 stainless steel was very sensitive to reverse-temper embrittlement. The improved impact toughness of the laser-hardened specimen was attributed to the refined microstructure in the laser-hardened zone.

  1. Effect of baking improvers on the quality of whole cassava biscuits.

    Science.gov (United States)

    Obadina, A O; Oyewole, O B; Olaniyi, G

    2014-10-01

    Improving agents such as ascorbic acid, sodium metabisulphite, sorbic acid and soyflour were used in the production of whole cassava biscuits. Cassava flour and small amount of soyflour were produced. Bulk density, water binding capacity and amylograph viscosity of cassava flour were determined. Mixing and dough extrusion time were recorded for each sample of biscuit dough developed with addition of improvers. Length, width and thickness of cut-out dough were measured before and after baking to evaluate biscuits flow. Proximate and sensory analysis of the biscuits samples was also determined. The result showed that, there was a slight decrease in mixing time, extrusion time, length and width of the biscuits samples prepared with improvers. However, there was a considerable increase in biscuits thickness. Amylograph result showed an improvement in flour stability and low retrogadation tendency, most especially flour with inclusion of ascorbic acid. Crude protein and fat increased with sample contained soyflour. Sensory evaluation result indicated no significant difference among the samples except the texture of the biscuits.

  2. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.

    Science.gov (United States)

    Gómez, Manuel; Martinez, Mario M

    2017-03-31

    The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

  3. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

    Science.gov (United States)

    Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

  4. Ti+Nb和Ti+V超低碳烘烤硬化钢的组织和性能研究%Research on Microstructure and Mechanical Properties of Ti+Nb and Ti+V Ultra-low Carbon Bake Hardening Steels

    Institute of Scientific and Technical Information of China (English)

    陈继平; 钱健清; 李胜祗; 康永林

    2012-01-01

    Deformation resistance and dynamic continuous cooling transformation of Ti+Nb and Ti+V bearing ultra-low carbon bake hardening steels were studied using Gleeble-1500 thermal simulator. The microstructures of two experimental steels under different cooling conditions were also analyzed. The results showed that the deformation resistance of Ti+Nb bearing ultra-low carbon bake harden-ing steel was 13MPa higher than that of Ti +V bearing ultra-low carbon bake hardening steel at 1100°C with the strain rate of ls~'. The morphology of the microstructures and the grain size have big difference for two experimental steels under the same deformation conditions. The room temperature microstructures of the two experimental steels are polygonal ferrites under various cooling conditions. The ferrites of Ti + Nb bearing ultra-low carbon bake hardening steel are finer and have irregular shape with the average grain size of 16μm, while for Ti + V bearing ultra-low carbon bake hardening steel, the ferrites are coarse and have regular shape with the average grain size of 26μm.%采用Gleeble-1500热模拟试验机对Ti+Nb和Ti+V复合处理超低碳BH钢的变形抗力和动态连续冷却转变进行研究,并观察了两种实验钢在不同冷却工艺条件下的金相组织.结果表明:在1100℃、应变速率ls-1时Ti+ Nb超低碳BH钢的变形抗力比Ti+V超低碳BH钢高出约13MPa,在相同的变形条件下,两种实验钢的组织形貌及晶粒尺寸差别较大.两种超低碳BH钢在不同冷却条件下的室温金相组织均是多边形的铁素体,Ti+Nb超低碳BH钢铁索体晶粒较为细小,形状不规则,平均晶粒尺寸为16μm,Ti+V超低碳BH钢铁素体晶粒则较为粗大,形状规则,平均晶粒尺寸为26μm.

  5. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.

    Science.gov (United States)

    Almeida, Eveline Lopes; Steel, Caroline Joy; Chang, Yoon Kil

    2016-01-01

    Extending the shelf-life of bakery products has been an important requirement resulting from the mechanization of this industry and the need to increase the distance for the distribution of final products, caused by the increase in production and consumer demand. Technologies based on the interruption of the breadmaking process represent an alternative to overcome product staling and microbiological deterioration. The production of par-baked breads is one of these technologies. It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. The technology inserts logistics as part of the production process and creates the "hot point" concept, these being the locations where the bread is finalized, such as in the consumers' homes or sales locations. In this work, a review of the papers published on this subject was carried out, and aspects related to both the formulation and the process were considered. This technology still faces a few challenges, such as solving bread quality problems that appear due to process modifications, and these will also be considered. The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology.

  6. Texture evolution of 390 MPa grade ultra low carbon bake hardening steel%390MPa级超低碳BH钢织构演变规律

    Institute of Scientific and Technical Information of China (English)

    陈银莉; 苏岚; 赵爱民; 吴雷; 李本海; 刘光明; 滕华湘

    2012-01-01

    Texture evolution in a 390 MPa grade high strength ultra low carbon bake hardening( ULCBH )steel in the process of hot rolling, cold rolling and annealing is studied by utilizing ODF texture analysis method. The effect of cold rolling reduction and annealing parameters on texture is measured. The results show that the ULC-BH sheet steel after cold rolling has a highly preferred orientation with typical /112/ 〈 110 〉 and /lll/ 〈 110 〉 texture, and strong unfavorable deformation texture /001 / 〈 110 〉. The increase of cold rolling reduction influeneed the strength ratio of favorable components to unfavorable components in the annealing textures. After annealing, a very strong y texture was obtained when cold rolling reduction reached 80% , which intensity peak was at 1111 / 〈 112 〉 component with f(g) value of 11.7. The annealing temperature and time had little influence on a texture, while increasing annealing temperature and extending holding time enhanced y texture intensity and r value.%采用ODF织构分析方法,对390MPa级超低碳BH钢板热轧、冷轧、退火过程织构演变规律进行研究,并对不同冷轧月下量和不同退火工艺织构进行分析。结果表明:经冷轧变形后的钢板有较强的择优取向,具有典型的{112}〈110〉和{111}〈110〉织构,形变织构中的不利织构{001}〈110〉较强;冷轧压下率为80%时再结晶退火后钢板具有较强的Y织构,{111}〈112:织构取向密度高达11.7;退火温度和保温时间对a织构影响不大,提高退火温度和延长保温时间使y织构增强,r值增加。

  7. Improved shape hardening function for bounding surface model for cohesive soils

    Directory of Open Access Journals (Sweden)

    Andrés Nieto-Leal

    2014-08-01

    Full Text Available A shape hardening function is developed that improves the predictive capabilities of the generalized bounding surface model for cohesive soils, especially when applied to overconsolidated specimens. This improvement is realized without any changes to the simple elliptical shape of the bounding surface, and actually reduces the number of parameters associated with the model by one.

  8. Improved shape hardening function for bounding surface model for cohesive soils

    Institute of Scientific and Technical Information of China (English)

    Andrés Nieto-Leal; Victor N.Kaliakin

    2014-01-01

    A shape hardening function is developed that improves the predictive capabilities of the generalized bounding surface model for cohesive soils, especially when applied to overconsolidated specimens. This improvement is realized without any changes to the simple elliptical shape of the bounding surface, and actually reduces the number of parameters associated with the model by one.

  9. First results on fast baking

    Energy Technology Data Exchange (ETDEWEB)

    Visentin, B. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France)]. E-mail: bvisentin@cea.fr; Gasser, Y. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France); Charrier, J.P. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France)

    2006-07-15

    High gradient performances of bulk niobium cavities go through a low-temperature baking during one or two days, the temperature parameter is adjusted in a narrow tuning range around 110 or 120deg, C. With such treatment, the intrinsic quality factor Q{sub 0} is improved at high fields. Assuming the oxygen diffusion is involved in this phenomenon, we have developed the 'fast baking' (145deg, C/3h) as an alternative method. Similar results have been achieved with this method compared to standard baking. Consequently, for the first time, a link between oxygen diffusion and high field Q-slope has been demonstrated. Furthermore, this method open the way to a simpler and better baking procedure for the large-scale cavity production due to:*time reduction and *possibility to combine baking and drying during cavity preparation.

  10. STUDY OF Mn AND P SOLUTE DISTRIBUTIONS AND THEIR EFFECT ON THE TENSILE BEHAVIOR IN ULTRA LOW CARBON BAKE HARDENING STEELS%Mn和P在超低碳烘烤硬化钢中的分布形态及其对拉伸行为的影响研究

    Institute of Scientific and Technical Information of China (English)

    王华; 史文; 何燕霖; 符仁钰; 李麟

    2011-01-01

    With the increasing requirement of vehicle weight reduction and energy conservation from automobile industry, the investigation and development of high strength steel sheet has been stressed extensively. Bake hardening steel, as a new kind of automotive steel, exhibits low strength and good formability before drawing, after which increases obviously in the yield strength during baking process, and is then widely used in the outer plate of modern cars. Mn and P are often added to sheet steel to increase the strength, and their distributions have significant effect on drawability,bake hardening property and surface quality of bake hardening steels. In this paper, the distributions of Mn and P and their effect on tensile behavior in bake hardening steels were studied. For investigation,two kinds of bake hardening steels (BH-Mn and BH-P steels) were heated to 800 ℃, held for 2 min and cooled by water quenching. Three dimensional atom probe (3DAP) technique, internal friction experiments and tensile tests were carried out to analysis the effect of Mn and P distribution patterns on the interstitial atom distribution and Cottrell atmosphere in the matrix, so as to obtain the influence of solute distributions on tensile behavior. The results indicate that P segregates mainly in bake hardening steel, and part of P segregates together with C, which strongly pin the dislocations and is the main reason that induces the yield point elongation during tensile process. In BH-Mn steel,Mn hardly segregates in the matrix and C segregates very little, so the strength of BH-Mn steel is lower than that of BH-P steel, whereas the plasticity is better than BH-P steel. The segregation of P together with C and its pinning of dislocations will influence Snoek -Ke-Koster internal friction, and makes the disappearance of Snoek-Ke-Koster peak.%将2种不同成分的烘烤硬化钢(BH-Mn钢和BH-P钢)加热至800℃,保温2 min后水淬;采用3DAP技术、内耗实验及拉伸性能检测分

  11. Improvement of a chain-hardening furnace by computational fluid dynamics (CFD) simulation

    Energy Technology Data Exchange (ETDEWEB)

    Sala, J.M.; Eguia, J.J. [E.T.S. Ingenieros Industriales, Bilbao (Spain); Gonzalez, L.M. Lopez; Vicuna, J.E.; Juarez, M.C.; Domenech, J. [Universidad de La Rioja, Escuela Tecnica Superior de Ingenieria Industrial de Logrono, Logrono (La Rioja) (Spain); Miguez, J.L. [E.T.S. de Ingenieros Industriales, Lagoas-Marcosende, Vigo (Spain)

    2005-07-01

    Hardening heat-treatment is an important operation in the fabrication of large chains for both the shipping industry and anchorage of offshore oil-platforms. This paper presents the outcome of an investigation that led to the introduction of modifications in a hardening furnace resulting in a substantial improvement and largely eliminating the problem of gradual cooling of the chain before immersion in the water-quenching tank. Comparing this with the present operating conditions, it can be concluded that redirecting the gas flow increases the gas temperature in the lower part of the furnace, which changes the chain's temperature-distribution accordingly. (Author)

  12. Baking soda overdose

    Science.gov (United States)

    Soda loading ... Baking soda contains sodium bicarbonate. ... Symptoms of baking soda overdose include: Constipation Convulsions Diarrhea Feeling of being full Frequent urination Irritability Muscle spasms Muscle weakness Vomiting

  13. IMPROVEMENT OF EQUIPMENT FOR EFFECTIVE HARDENING SAND MIXTURE BY VACUUM MOLDING

    Directory of Open Access Journals (Sweden)

    V. S. Doroshenko

    2016-01-01

    Full Text Available The review deals with the design flask tooling and patterns for effective hardening sand mixture in the vacuum molding (V-Process, and molding on a one-off patterns (Lost Foam Casting. Sealing and evacuating sand mixture – two major factors influence the strength of the casting mold and casting quality, management practices which will enable to improve the casting process.

  14. First results on fast baking

    Science.gov (United States)

    Visentin, B.; Gasser, Y.; Charrier, J. P.

    2006-07-01

    High gradient performances of bulk niobium cavities go through a low-temperature baking during one or two days, the temperature parameter is adjusted in a narrow tuning range around 110 or 120 °C. With such treatment, the intrinsic quality factor Q0 is improved at high fields. Assuming the oxygen diffusion is involved in this phenomenon, we have developed the “fast baking” (145 °C/3 h) as an alternative method. Similar results have been achieved with this method compared to standard baking. Consequently, for the first time, a link between oxygen diffusion and high field Q-slope has been demonstrated. Furthermore, this method open the way to a simpler and better baking procedure for the large-scale cavity production due to: time reduction and possibility to combine baking and drying during cavity preparation.

  15. Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

    Directory of Open Access Journals (Sweden)

    Sasano Yu

    2012-04-01

    generation and that increased NO plays an important role in baking-associated stress tolerance. Conclusions In this work, we clarified the importance of Put1- and Mpr1-mediated NO generation from proline to the baking-associated stress tolerance in industrial baker's yeast. We also demonstrated that baker's yeast that enhances the proline and NO synthetic pathway by expressing the Pro1-I150T and Mpr1-F65L variants showed improved fermentation ability under multiple baking-associated stress conditions. From a biotechnological perspective, the enhancement of proline and NO synthesis could be promising for breeding novel baker's yeast strains.

  16. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

    Science.gov (United States)

    Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

    2014-08-01

    A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread.

  17. 高温预变形对 Al-Mg-Si 合金自然时效及烘烤硬化的影响%Effects of high temperature pre-straining on natural aging and bake hardening response of Al-Mg-Si alloys

    Institute of Scientific and Technical Information of China (English)

    贾志宏; 丁立鹏; 翁瑶瑶; 文章; 刘庆

    2016-01-01

    The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al−Mg−Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.%采用显微硬度测试、差示扫描量热法(DSC)和透射电镜(TEM)测试研究高温预变形工艺对 Al−Mg−Si 合金自然时效和烘烤硬化的影响。结果表明:合金固溶处理后立即进行170°C 预变形可以有效降低常温预变形工艺的T4态硬度过高等有害作用,并产生更好的烘烤硬化效果。170°C 预变形7%并保持10 min 是最佳的高温预变形工艺,可以使合金获得较低的 T4态硬度和良好的烘烤硬化效应。高温预变形过程中同时产生的位错和 Cluster(2)可以显著地抑制合金的自然时效,并促进烤漆过程中β″相的析出,同时产生的动态回复可以有效抑制加工硬化产生的不利影响。

  18. Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.

    Science.gov (United States)

    Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Oshiro, Satoshi; Shima, Jun; Takagi, Hiroshi

    2013-08-01

    During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, encoding a putative transcription factor involved in cell cycle regulation, is a multicopy suppressor of the yeast Saccharomyces cerevisiae E3 ubiquitin ligase Rsp5 mutant. The pog1 mutant is sensitive to various stresses. Our results suggested that the POG1 gene is involved in stress tolerance in yeast cells. In this study, we showed that overexpression of the POG1 gene in baker's yeast conferred increased fermentation ability in high-sucrose-containing dough, which is used for sweet dough baking. Furthermore, deletion of the POG1 gene drastically increased the fermentation ability in bread dough after freeze-thaw stress, which would be a useful characteristic for frozen dough baking. Thus, the engineering of yeast strains to control the POG1 gene expression level would be a novel method for molecular breeding of baker's yeast.

  19. Baking Soda Science.

    Science.gov (United States)

    Science Activities, 1994

    1994-01-01

    Discusses the basic principles of baking soda chemistry including the chemical composition of baking soda, its acid-base properties, the reaction of bicarbonate solution with calcium ions, and a description of some general types of chemical reactions. Includes a science activity that involves removing calcium ions from water. (LZ)

  20. Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry: An ENERGY STAR® Guide for Plant and Energy Managers

    Energy Technology Data Exchange (ETDEWEB)

    Masanet, Eric [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Environmental Energy Technologies Division; Therkelsen, Peter [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Environmental Energy Technologies Division; Worrell, Ernst [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Environmental Energy Technologies Division

    2012-12-28

    The U.S. baking industry—defined in this Energy Guide as facilities engaged in the manufacture of commercial bakery products such as breads, rolls, frozen cakes, pies, pastries, and cookies and crackers—consumes over $800 million worth of purchased fuels and electricity per year. Energy efficiency improvement is an important way to reduce these costs and to increase predictable earnings, especially in times of high energy price volatility. There are a variety of opportunities available at individual plants to reduce energy consumption in a cost-effective manner. This Energy Guide discusses energy efficiency practices and energy-efficient technologies that can be implemented at the component, process, facility, and organizational levels. Many measure descriptions include expected savings in energy and energy-related costs, based on case study data from real-world applications in food processing facilities and related industries worldwide. Typical measure payback periods and references to further information in the technical literature are also provided, when available. A summary of basic, proven measures for improving plant-level water efficiency is also provided. The information in this Energy Guide is intended to help energy and plant managers in the U.S. baking industry reduce energy and water consumption in a cost-effective manner while maintaining the quality of products manufactured. Further research on the economics of all measures—as well as on their applicability to different production practices—is needed to assess their cost effectiveness at individual plants.

  1. Effect of Mn on hardenability of 25CrMo axle steel by an improved end-quench test

    Directory of Open Access Journals (Sweden)

    Zhang Yutuo

    2012-11-01

    Full Text Available With the sixth large-scale railway speed-up, the quality of the axles is essential to the safety of the locomotive. According to the high-speed axle technical standard for the control of alloy elements in axle steel, optimization experiments of 25CrMo steel composition were performed by vacuum inductive melting. In order to study the hardenability of high-speed rail axles, an improved end-quench test was put forward. The advantage is that it enables the heat to transfer along the axial direction, thus avoiding edge effects. The hardenability of 25CrMo axle steels with Mn content of 0.60wt.% and 0.80wt.% was investigated mainly by means of optical microscopy and hardness tests. The experimental results indicate that the Mn has a pronounced effect on the hardenability of the steel. With an increase in Mn content from 0.60wt.% and 0.80wt.%, the hardenability of 25CrMo axle steel increases and the hard microstructure is maintained at an increasing distance from the quenched end. From the surface of the water quenched end to the center of the sample, the microstructure is martensite, martensite with bainite, and bainite.

  2. Improved manufacturing techniques for rf and laser hardening of missile domes, phase 1

    Science.gov (United States)

    Pawlewicz, W. T.; Mann, I. B.; Martin, P. M.; Hays, D. D.; Graybeal, A. G.

    1982-07-01

    The adaptation of an existing Pacific Northwest Laboratory (PNL) optical coating capability developed for high power fusion laser applications to the case of RF and laser hardening of plastic missile domes used by US Army (MICOM) is reported. RF hardening of Hellfire and Copperhead 1.06 micron missile domes by use of transparent conductive Indium Tin Oxide (ITO) coatings is demonstrated. The project involved adaptation of a coating material and process developed for flat glass components used in fusion lasers to the case of hemispherical or conical heat sensitive plastic domes used on laser guided missiles. Specific ITO coating property goals are an electrical sheet resistance of 10 ohms/square, a coated dome transmission of 80% or more at 1.06 micron wavelength (compared to 90% for a bare dome), and good adhesion. The sheet resistance goal of 10 ohms/square was expected to result in an RF attenuation of 30 dB at the frequencies of importance.

  3. INFLUENCE OF ANNEALING TEMPERATURE ON THE SOLUTE CARBON AMOUNT IN BAKE HARDENING STEEL CONTAINING VANDIUM BY INTERNAL FRICTION METHOD%内耗法研究退火温度对含钒BH钢中固溶C原子浓度的影响

    Institute of Scientific and Technical Information of China (English)

    阎琦; 史文; 李麟; 刘仁东; 王越; 刘军友

    2011-01-01

    The influence of annealing temperature on the solute carbon amount in bake hardening steel was studied by internal friction. The snoek peak was measured to study the variation of solute carbon with the annealing temperature by internal friction after annealed in salt furnace, also the BH values and grain sizes were measured. It showed that the snoek peak and the amount of solute C decreased with the increasing of annealing temperature firstly, then increased when the steels were annealed at 750 ~810 t. The internal friction test result made great agreement with BH value. The coefficient K decreased with the increasing of measuring frequency.%采用内耗方法研究退火温度对含钒超低碳烘烤硬化钢间隙固溶C的影响.对试样进行不同温度盐浴退火处理后,通过内耗法测量Snoek峰来研究固溶C随退火温度的变化规律,并测量相应的BH值和晶粒尺寸变化规律.研究结果显示:含V超低碳烘烤硬化钢在750~810℃盐浴退火,随着退火温度的升高,Snoek峰先逐渐下降后略有升高,间隙固溶C含量亦先减小后增加;但随着退火温度的进一步提高,间隙固溶C的浓度增加,内耗峰又有所上升,此结果与BH值对比取得了较好的一致性.此外随着内耗测试频率的降低,内耗与固溶C含量的比例系数K也随之降低.

  4. Energy saving baking methods. Energibesparende bagemetoder

    Energy Technology Data Exchange (ETDEWEB)

    Gry, P.

    1988-01-01

    The project ''Energy Saving Baking Methods'', run as part of the Energy Research Project-1984, and has as its aim to investigate potentials for energy saving by employing microwaves in the baking process. The project is a follow-up of the Nordic Industry Fund project which was completed in 1983. Smaller test ovens with IR long waves, warm air convection and microwaves of 2,47 GHz were used. Measurements of heat distribution from all three energy sources have been made. Extensive experiments have been carried out in order to develope baking methods for white loaves which are energy saving, but where the quality of the bread does not undergo any form of deterioration. Tests were made using microwaves alone, and in combination with hot air and IR. A resulting saving 35% baking time was achieved, and a further reduction of baking time can be reached where a greater improvement of energy distribution can take place, especially in the case of microwaves and IR. (AB).

  5. Improved manufacturing techniques for RF and laser hardening of missile domes. Phase I. Technical report

    Energy Technology Data Exchange (ETDEWEB)

    Pawlewicz, W.T.; Mann, I.B.; Martin, P.M.; Hays, D.D.; Graybeal, A.G.

    1982-07-01

    This report summarizes key results and accomplishements during the first year of a Manufacturing Methods and Technology project to adapt an existing Pacific Northwest Laboratory (PNL) optical coating capability developed for high-power fusion-laser applications to the case of rf and laser hardening of plastic missile domes used by the US Army (MICOM). The primary objective of the first year's work was to demonstrate rf hardening of Hellfire and Copperhead 1.06-micron missile domes by use of transparent conductive Indium Tin Oxide (ITO) coatings. The project thus involved adaptation of a coating material and process developed for flat glass components used in fusion lasers to the case of hemispherical or conical heat-sensitive plastic domes used on laser-guided missiles. Specific ITO coating property goals were an electrical sheet resistance of 10 Ohms/square, a coated-dome transmission of 80% or more at 1.06 micron wavelength (compared to 90% for a bare dome), and good adhesion. The sheet resistance goal of 10 Ohms/square was expected to result in an rf attenuation of 30 dB at the frequencies of importance.

  6. Plasma nitriding of a precipitation hardening stainless steel to improve erosion and corrosion resistance

    Energy Technology Data Exchange (ETDEWEB)

    Cabo, Amado, E-mail: cabo@ionar.com.ar [IONAR S.A., Buenos Aires (Argentina); Bruhl, Sonia P.; Vaca, Laura S.; Charadia, Raul Charadia, E-mail: sonia@frcu.utn.erdu.ar, E-mail: vacal@frcu.utn.edu.ar, E-mail: charadia@frcu.urn.edu.ar, E-mail: dalibone@frcu.utn.edu.ar [Surface Engineering Group (GIS), Universidad Tecnologica Nacional, Facultad Regional Concepcion del Uruguay (Argentina)

    2010-07-01

    Precipitation hardening stainless steels are used as structural materials in the aircraft and the chemical industry because of their good combination of mechanical and corrosion properties. The aim of this work is to analyze the structural changes produced by plasma nitriding in the near surface of Thyroplast PH X Supra®, a PH stainless steel from ThyssenKrupp, and to study the effect of nitriding parameters in wear and corrosion resistance. Samples were first aged and then nitriding was carried out in an industrial facility at two temperatures, with two different nitrogen partial pressures in the gas mixture. After nitriding, samples were cut, polished, mounted in resin and etched with Vilella reagent to reveal the nitrided case. Nitrided structure was also analyzed with XRD. Erosion/Corrosion was tested against sea water and sand flux, and corrosion in a salt spray fog (ASTM B117). All nitrided samples presented high hardness. Samples nitrided at 390 deg C with different nitrogen partial pressure showed similar erosion resistance against water and sand flux. The erosion resistance of the nitrided samples at 500 deg C was the highest and XRD revealed nitrides. Corrosion resistance, on the contrary, was diminished; the samples suffered of general corrosion during the salt spray fog test. (author)

  7. IMPROVEMENT OF WEAR-RESISTANCE AND SERVICE LIFE OF MULTI-DISK BRAKE MECHANISMS OF «BELARUS» TRACTOR BY LASER THERMAL HARDENING OF FAST WEARING PARTS

    Directory of Open Access Journals (Sweden)

    O. S. Kobjakov

    2008-01-01

    Full Text Available Problems concerning wear resistance improvement of «Belarus» tractor brake mechanism parts are considered in the paper. Properties of ВЧ-50-pig iron are investigated as a result of laser thermal hardening by various technological methods.

  8. CURRENT STATE AND PROSPECTS OF UKRAINIAN BAKING INDUSTRY DEVELOPMENT

    OpenAIRE

    Завертаний, Д. В.

    2016-01-01

    The transformation processes taking place in the Ukrainian economy show the necessitate of the innovative approaches formation at baking enterprises. To improve the efficiency, enterprises in baking industry should not only optimize transport and energy costs, but also develop an effective pricing strategy for finished products. It should be noted that there is a need to run modern technological production lines that will make possible to reduce the prime cost of the finished product. Despite...

  9. Conjugate heat transfer analysis of 300-mm bake station

    Science.gov (United States)

    Ramanan, Natarajan; Liang, Frank F.; Sims, James B.

    1999-06-01

    An exhaustive heat-transfer analysis of 200-mm and 300-mm bake equipment has been conducted to infer the temperature uniformity on the wafer from the time it is set on the plate until the end of the bake process. The objective of the analysis was to gain insight into the heat transport to the wafer and improve the thermal uniformity of the wafer. During the soft, hard and post-exposure bake processes, the temperatures to which the wafer is heated can range from 50 degrees to 250 degrees C. The influence of the variables that contribute to the temperature nonuniformity, namely the height of the proximity pins, wafer warp and bow, heater thickness, insulation of the bake plate, and lid material, have been analyzed. The analysis has been carried out using computational fluid dynamics packages, FLUENT/UNS and FIDAP. The accuracy of the numerical simulations has been verified through analytical solution is presented which provides a closed-form expression for the temperature of the wafer in terms of Biot number, a dimensionless parameter. The temperature rise of the wafer based on this simple expression compares very favorably with the detailed axisymmetric numerical solution that was carried out using variable material properties and the complex boundary conditions for the geometry of a 200-mm bake plate. The radial temperature variation on the wafer after 100 seconds on the bake plate also matches very well with the measurements. Based on the success of the modeling results with the 200-mm bake plates, a 300-mm bake plate analysis was conducted to determine if the temperature uniformity would be within specifications. The analysis revealed some key factors that caused temperature nonuniformity and the design was then altered to improve the temperature uniformity. Subsequent measurements confirmed the improvement of the temperature uniformity.

  10. PARAMETER ESTIMATION IN BREAD BAKING MODEL

    Directory of Open Access Journals (Sweden)

    Hadiyanto Hadiyanto

    2012-05-01

    Full Text Available Bread product quality is highly dependent to the baking process. A model for the development of product quality, which was obtained by using quantitative and qualitative relationships, was calibrated by experiments at a fixed baking temperature of 200°C alone and in combination with 100 W microwave powers. The model parameters were estimated in a stepwise procedure i.e. first, heat and mass transfer related parameters, then the parameters related to product transformations and finally product quality parameters. There was a fair agreement between the calibrated model results and the experimental data. The results showed that the applied simple qualitative relationships for quality performed above expectation. Furthermore, it was confirmed that the microwave input is most meaningful for the internal product properties and not for the surface properties as crispness and color. The model with adjusted parameters was applied in a quality driven food process design procedure to derive a dynamic operation pattern, which was subsequently tested experimentally to calibrate the model. Despite the limited calibration with fixed operation settings, the model predicted well on the behavior under dynamic convective operation and on combined convective and microwave operation. It was expected that the suitability between model and baking system could be improved further by performing calibration experiments at higher temperature and various microwave power levels.  Abstrak  PERKIRAAN PARAMETER DALAM MODEL UNTUK PROSES BAKING ROTI. Kualitas produk roti sangat tergantung pada proses baking yang digunakan. Suatu model yang telah dikembangkan dengan metode kualitatif dan kuantitaif telah dikalibrasi dengan percobaan pada temperatur 200oC dan dengan kombinasi dengan mikrowave pada 100 Watt. Parameter-parameter model diestimasi dengan prosedur bertahap yaitu pertama, parameter pada model perpindahan masa dan panas, parameter pada model transformasi, dan

  11. Surface Fatigue Resistance with Induction Hardening

    Science.gov (United States)

    Townsend, Dennis; Turza, Alan; Chapman, Mike

    1996-01-01

    Induction hardening has been used for some years to harden the surface and improve the strength and service life of gears and other components. Many applications that employ induction hardening require a relatively long time to finish the hardening process and controlling the hardness of the surface layer and its depth often was a problem. Other surface hardening methods, ie., carbonizing, take a very long time and tend to cause deformations of the toothing, whose elimination requires supplementary finishing work. In double-frequency induction hardening, one uses a low frequency for the preheating of the toothed wheel and a much higher frequency for the purpose of rapidly heating the surface by way of surface hardening.

  12. Effect of bentonite addition on residual strength of microwave-hardened waterglass-containing moulding sands

    Directory of Open Access Journals (Sweden)

    M. Stachowicz

    2011-07-01

    Full Text Available The paper presents results of a preliminary research of the effect of bentonite addition on residual strength of microwave-hardened moulding sands, containing sodium waterglass. Strength was determined at ambient temperature, on cylindrical specimens baked in an oven. Moulding sands for examinations were based on high-silica sand with addition of 2.5 % of non-modified, domestic-made waterglass grade 145. The prepared standard cylindrical specimens were hardened using the innovative microwave heating process and next baked for 30 minutes at temperatures between 100 and 1200 °C. Strength parameters of the specimens were determined on the specimens cooled- down to ambient temperature. The obtained results were compared with literature data to evaluate the effect of the applied hardening method and of the special additive on residual strength as a function of baking temperature. A favourable effect was found of both the innovative heating process and the applied bentonite addition.

  13. Radiation Hardened Electronics for Extreme Environments

    Science.gov (United States)

    Keys, Andrew S.; Watson, Michael D.

    2007-01-01

    The Radiation Hardened Electronics for Space Environments (RHESE) project consists of a series of tasks designed to develop and mature a broad spectrum of radiation hardened and low temperature electronics technologies. Three approaches are being taken to address radiation hardening: improved material hardness, design techniques to improve radiation tolerance, and software methods to improve radiation tolerance. Within these approaches various technology products are being addressed including Field Programmable Gate Arrays (FPGA), Field Programmable Analog Arrays (FPAA), MEMS Serial Processors, Reconfigurable Processors, and Parallel Processors. In addition to radiation hardening, low temperature extremes are addressed with a focus on material and design approaches.

  14. Rapid cold hardening improves recovery of ion homeostasis and chill coma recovery time in the migratory locust, Locusta migratoria.

    Science.gov (United States)

    Findsen, Anders; Andersen, Jonas Lembcke; Calderon, Sofia; Overgaard, Johannes

    2013-05-01

    Chill tolerance of insects is defined as the ability to tolerate low temperature under circumstances not involving freezing of intracellular or extracellular fluids. For many insects chill tolerance is crucial for their ability to persist in cold environments and mounting evidence indicates that chill tolerance is associated with the ability to maintain ion and water homeostasis, thereby ensuring muscular function and preventing chill injury at low temperature. The present study describes the relationship between muscle and haemolymph ion homeostasis and time to regain posture following cold shock (CS, 2 h at -4°C) in the chill-susceptible locust Locusta migratoria. This relationship was examined in animals with and without a prior rapid cold-hardening treatment (RCH, 2 h at 0°C) to investigate the physiological underpinnings of RCH. CS elicited a doubling of haemolymph [K(+)] and this disturbance was greater in locusts pre-exposed to RCH. Recovery of ion homeostasis was, however, markedly faster in RCH-treated animals, which correlated well with whole-organism performance as hardened individuals regained posture faster than non-hardened individuals following CS. The present study indicates that loss and recovery of muscular function are associated with the resting membrane potential of excitable membranes as attested by the changes in the equilibrium potential for K(+) (EK) following CS. Both hardened and non-hardened animals regained movement once K(+) homeostasis had recovered to a fixed level (EK≈-41 mV). RCH is therefore not associated with altered sensitivity to ion disturbance but instead is correlated to a faster recovery of haemolymph [K(+)].

  15. Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion.

    Science.gov (United States)

    Hughes, Adrienne; Brown, Alisha; Valento, Matthew

    2016-09-01

    Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

  16. Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion

    Directory of Open Access Journals (Sweden)

    Adrienne Hughes

    2016-09-01

    Full Text Available Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

  17. Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes.

    Science.gov (United States)

    Chan, Chin-Feng; Chiang, Chih-Ming; Lai, Yung-Chang; Huang, Che-Lun; Kao, Shu-Chen; Liao, Wayne C

    2014-12-01

    The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r = 0.69, p baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.

  18. Baking Soda and Vinegar Rockets

    Science.gov (United States)

    Claycomb, James R.; Zachary, Christopher; Tran, Quoc

    2009-01-01

    Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…

  19. Baking Soda and Vinegar Rockets

    Science.gov (United States)

    Claycomb, James R.; Zachary, Christopher; Tran, Quoc

    2009-01-01

    Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…

  20. A hardenability test proposal

    Energy Technology Data Exchange (ETDEWEB)

    Murthy, N.V.S.N. [Ingersoll-Rand (I) Ltd., Bangalore (India)

    1996-12-31

    A new approach for hardenability evaluation and its application to heat treatable steels will be discussed. This will include an overview and deficiencies of the current methods and discussion on the necessity for a new approach. Hardenability terminology will be expanded to avoid ambiguity and over-simplification as encountered with the current system. A new hardenability definition is proposed. Hardenability specification methods are simplified and rationalized. The new hardenability evaluation system proposed here utilizes a test specimen with varying diameter as an alternative to the cylindrical Jominy hardenability test specimen and is readily applicable to the evaluation of a wide variety of steels with different cross-section sizes.

  1. Improved Formulation of the Hardening Soil Model in the Context of Modeling the Undrained Behavior of Cohesive Soils

    Directory of Open Access Journals (Sweden)

    Truty Andrzej

    2015-06-01

    Full Text Available The analysis of an important drawback of the well known Hardening Soil model (HSM is the main purpose of this paper. A special emphasis is put on modifying the HSM to enable an appropriate prediction of the undrained shear strength using a nonzero dilatancy angle. In this light, the paper demonstrates an advanced numerical finite element modeling addressed to practical geotechnical problems. The main focus is put on serviceability limit state analysis of a twin-tunnel excavation in London clay. The two-phase formulation for partially saturated medium, after Aubry and Ozanam, is used to describe interaction between soil skeleton and pore water pressure.

  2. Mechanisms of hardening, wear and corrosion improvement of 316 L stainless steel by low energy high current pulsed electron beam surface treatment

    Energy Technology Data Exchange (ETDEWEB)

    Zou, J.X. [Laboratoire d' Etude des Textures et Applications aux Materiaux (LETAM, UMR-CNRS 7078), Universite Paul Verlaine - Metz, Ile du Saulcy, 57045 Metz (France); Shanghai Engineering Research Center of Mg Materials and Applications and School of Materials Science and Engineering, Shanghai Jiao Tong University, Shanghai 200240 (China); Key Laboratory of Materials Modification by Laser, Electron and Ion beams, Dalian University of Technology, Dalian 116024 (China); Zhang, K.M. [School of Materials Engineering, Shanghai University of Engineering Science, Shanghai 201620 (China); Hao, S.Z.; Dong, C. [Key Laboratory of Materials Modification by Laser, Electron and Ion beams, Dalian University of Technology, Dalian 116024 (China); Grosdidier, T., E-mail: thierry.grosdidier@univ-metz.f [Laboratoire d' Etude des Textures et Applications aux Materiaux (LETAM, UMR-CNRS 7078), Universite Paul Verlaine - Metz, Ile du Saulcy, 57045 Metz (France); Key Laboratory of Materials Modification by Laser, Electron and Ion beams, Dalian University of Technology, Dalian 116024 (China)

    2010-12-01

    The mechanisms of corrosion and wear improvements by low energy high current pulsed electron beam (LEHCPEB) have been investigated for an AISI 316 L steel. Selective purification followed by epitaxial growth occurred in the top surface melted layer (2-3 {mu}m thick) that was softened by tensile stresses and, to a much lower extent, by lower efficiency of MnS precipitation hardening. Electrochemical impedance spectroscopy and potentiodynamic polarization analyses used to model the corrosion behavior revealed that, while craters initiated at MnS inclusions initially served as pitting sites, the resistance was increased by 3 orders of magnitude after sufficient number of pulses by the formation of a homogeneous covering layer. The wear resistance was effectively improved by sub-surface (over 100 {mu}m) work hardening associated with the combine effect of the quasi-static thermal stress and the thermal stress waves. The overall results demonstrate the potential of the LEHCPEB technique for improving concomitantly the corrosion and wear performances of metallic materials.

  3. Study of energy conservation potential in the baking industry

    Energy Technology Data Exchange (ETDEWEB)

    1976-05-01

    The U.S. baking industry consumes more than 82 trillion BTU/yr or 7% of the gross energy used by the U.S. food system. In order to establish energy saving possibilities in the baking industry, energy audits were performed for 5 bakery plants. These audits resulted in suggestions for formal programs for energy conservation and involve changes in operating procedures, equipment improvement, increased thermal insulation in buildings and equipment, recovery of waste heat, and the substitution of fossil fuel for higher cost electric power for heating. The economic advantages of such modifications are given. (LCL)

  4. Sulfuric acid baking and leaching of spent Co-Mo/Al2O3 catalyst.

    Science.gov (United States)

    Kim, Hong-In; Park, Kyung-Ho; Mishra, Devabrata

    2009-07-30

    Dissolution of metals from a pre-oxidized refinery plant spent Co-Mo/Al(2)O(3) catalyst have been tried through low temperature (200-450 degrees C) sulfuric acid baking followed by mild leaching process. Direct sulfuric acid leaching of the same sample, resulted poor Al and Mo recoveries, whereas leaching after sulfuric acid baking significantly improved the recoveries of above two metals. The pre-oxidized spent catalyst, obtained from a Korean refinery plant found to contain 40% Al, 9.92% Mo, 2.28% Co, 2.5% C and trace amount of other elements such as Fe, Ni, S and P. XRD results indicated the host matrix to be poorly crystalline gamma- Al(2)O(3). The effect of various baking parameters such as catalyst-to-acid ratio, baking temperature and baking time on percentage dissolutions of metals has been studied. It was observed that, metals dissolution increases with increase in the baking temperature up to 300 degrees C, then decreases with further increase in the baking temperature. Under optimum baking condition more than 90% Co and Mo, and 93% Al could be dissolved from the spent catalyst with the following leaching condition: H(2)SO(4)=2% (v/v), temperature=95 degrees C, time=60 min and Pulp density=5%.

  5. The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

    Directory of Open Access Journals (Sweden)

    Šarić Bojana M.

    2014-01-01

    Full Text Available Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermally treated during baking highly influence the quality of a baked product, the objective of this work was to optimise the baking conditions in order to obtain the best technological quality of the cookies. Referring to the results obtained at 160 and 170 °C and different baking times, the following was found: the difference in baking conditions caused variation between cookies' diameters of less than 1%, more regular shape of the cookies was obtained when baking time was shorter, hardness of cookies is highly correlated with moisture content, water activity, baking loss and short/long diameter ratio values. The colour characteristics (L*, a* and b* of cookies' top and bottom surfaces indicated that the cookies were not overbaked under the chosen baking conditions. Baking time of 14 min at 170°C was found to be the optimal baking conditions for the blueberry pomace enriched gluten-free cookies.

  6. [Hardening of dental instruments].

    Science.gov (United States)

    Gerasev, G P

    1981-01-01

    The possibility of prolonging the service life of stomatological instruments by the local hardening of their working parts is discussed. Such hardening should be achieved by using hard and wear-resistant materials. The examples of hardening dental elevators and hard-alloy dental drills are given. New trends in the local hardening of instruments are the treatment of their working parts with laser beams, the application of coating on their surface by the gas-detonation method. The results of research work and trials are presented.

  7. Scintillation-Hardened GPS Receiver

    Science.gov (United States)

    Stephens, Donald R.

    2015-01-01

    CommLargo, Inc., has developed a scintillation-hardened Global Positioning System (GPS) receiver that improves reliability for low-orbit missions and complies with NASA's Space Telecommunications Radio System (STRS) architecture standards. A software-defined radio (SDR) implementation allows a single hardware element to function as either a conventional radio or as a GPS receiver, providing backup and redundancy for platforms such as the International Space Station (ISS) and high-value remote sensing platforms. The innovation's flexible SDR implementation reduces cost, weight, and power requirements. Scintillation hardening improves mission reliability and variability. In Phase I, CommLargo refactored an open-source GPS software package with Kalman filter-based tracking loops to improve performance during scintillation and also demonstrated improved navigation during a geomagnetic storm. In Phase II, the company generated a new field-programmable gate array (FPGA)-based GPS waveform to demonstrate on NASA's Space Communication and Navigation (SCaN) test bed.

  8. Process for hardening the surface of polymers

    Science.gov (United States)

    Mansur, Louis K.; Lee, Eal H.

    1992-01-01

    Hard surfaced polymers and the method for making them is generally described. Polymers are subjected to simultaneous multiple ion beam bombardment, that results in a hardening of the surface and improved wear resistance.

  9. Challenges facing the food industry: Examples from the baked goods sector

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2013-01-01

    This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability.......This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability....

  10. Embedding of laboratory wastes in clay or concrete blocks, with special reference to baking osmic acid and cacodylic acid wastes with clay.

    Science.gov (United States)

    Murakami, T; Murakami, T; Yamana, S

    1998-12-01

    Liquid laboratory waste containing osmic acid and cacodylic acid was mixed with potter's clay or hydraulic cement. The clay-waste product was kneaded into blocks and baked in a klin (1,200-1,400 degrees C). The cement-waste product was allowed to harden into concrete blocks. Some of the baked clay blocks and concrete blocks were ground, and immersed in 1 N NaOH or 10% HCI solutions for 3-6 months. X-ray microanalysis of the dried samples of these solutions showed that no leakage of osmium and arsenic occurred in the baked clay embedding, and that some leakage of these agents occurred in the concrete embedding. The present study indicates that the baked clay embedding method is useful for safe storage of dangerous laboratory wastes. Additional experiments suggested that glass embedding is also useful for safe storage of laboratory wastes or harmful metals.

  11. Natural gas profile: the baking industry

    Energy Technology Data Exchange (ETDEWEB)

    1975-11-01

    The U.S. baking industry contains three segments: bakeries which produce perishable products (SIC 2051); bakeries for dry bakery products, such as cookies and crackers (SIC 2052), and retail bakeries which bake and sell (SIC 5462). Data are presented on the number of establishments and employment in each segment, natural gas consumption for each segment in each U.S. state, natural gas prices in various U.S. regions, fuel conservation possibilities in the baking industry, FEA policy on curtailment of gas supplies, and the economic impact of such possible curtailments. (LCL)

  12. Influence of final baking technologies in partially baked frozen gluten-free bread quality.

    Science.gov (United States)

    Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Gallardo, Joan; Capellas, Marta

    2015-03-01

    The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC. © 2015 Institute of Food Technologists®

  13. The secret to baking a good loaf

    Directory of Open Access Journals (Sweden)

    Peter Martin

    2007-12-01

    Full Text Available Bread has been produced and consumed for many thousands of years – long before science existed. A new book provides a comprehensive review of the latest scientific developments in baking.

  14. Investment analysis baking industry in Ukraine

    OpenAIRE

    Oleksandr S. Balan; Zoya A. Stepanjuk; Julia O. Dubenchuk

    2015-01-01

    The investment attractiveness of the baking industry in Ukraine is considered in the article. The factors that affect the investment attractiveness of the industry are considered. Dedicated key issues bakery products.

  15. Laser Hardening of Metals

    Institute of Scientific and Technical Information of China (English)

    Institute for Laser Physics; V.A.Serebryakov; K.V.Gratzianov; A.S.Eremenko; A.A.Timopheev; SPBSUITMO; M.V.Volkov

    2006-01-01

    Results of experiments on laser hardening of various materials with intensity 109~1010W/cm2 are represented. Nd:glass laser with energy up to 45J with a pulse duration ~30ns was used as a source of ra diation. Comparative researches of the laser peening for the various target areas are fulfilled. Results of laser hardening were determined by the microstructure analysis. The new approach to creation of the industrial laser for peening is discussed.

  16. PARAMETER ESTIMATION IN BREAD BAKING MODEL

    OpenAIRE

    Hadiyanto Hadiyanto; AJB van Boxtel

    2012-01-01

    Bread product quality is highly dependent to the baking process. A model for the development of product quality, which was obtained by using quantitative and qualitative relationships, was calibrated by experiments at a fixed baking temperature of 200°C alone and in combination with 100 W microwave powers. The model parameters were estimated in a stepwise procedure i.e. first, heat and mass transfer related parameters, then the parameters related to product transformations and finally pro...

  17. Competitive position of natural gas: Industrial baking

    Energy Technology Data Exchange (ETDEWEB)

    Minsker, B.S.; Salama, S.Y.

    1988-01-01

    Industrial baking is one of the largest natural gas consumers in the food industry. In 1985, bread, rolls, cookies, and crackers accounted for over 82 percent of all baked goods production. Bread accounting for 46 percent of all production. The baking industry consumed approximately 16 trillion Btu in 1985. About 93 percent was natural gas, while distillate fuel oil accounted for seven percent, and electricity accounted for much less than one percent. The three main types of baking ovens are the single lap, tunnel, and Lanham ovens. In the single lap oven, trays carry the product back and forth through the baking chamber once. The single lap oven is the most common type of oven and is popular due to its long horizontal runs, extensive steam zone, and simple construction. The tunnel oven is slightly more efficient and more expensive that the single lap oven. IN the tunnel oven, the hearth is a motorized conveyor which passes in a straight line through a series of heating zones, with loading and unloading occurring at opposite ends of the oven. The advantages of the tunnel oven include flexibility with respect to pan size and simple, accurate top and bottom heat control. The tunnel oven is used exclusively in the cookie and cracker baking, with the product being deposited directly on the oven band. The most recently developed type of oven is the Lanham oven. The Lanham oven is the most efficient type of oven, with a per pound energy consumption approaching the practical minimum for baking bread. Between one--half and two--thirds of all new industrial baking ovens are Lanham ovens. In the Lanham oven, the product enters the oven near the top of the chamber, spirals down through a series of heating zones, and exits near the bottom of the oven. The oven is gas--fired directly by ribbon burners. 31 refs.

  18. Improvement of soft clays of construction debris by using quicklime and the mechanism of hardening; Nanjakuna kensetsu zando no seisekkai no yoru kairyo to sono mekanizumu

    Energy Technology Data Exchange (ETDEWEB)

    Onitsuka, K. [Saga Univ., Saga (Japan). Faculty of Science and Technology; Nanri, M.

    1995-08-01

    In areas having vast expanses of soft ground, a large amount of soft clay debris emerges with construction, and to secure the place for disposal becomes a great problem. Particularly, the Ariake clay which is widely distributed along the coast of the Ariake Sea in Kyushu is one of the few soft clays, the development of the technology for using the clay effectively is expected. In particular, because the reduction of water ratio is the first target in processing the Ariake clay having high water ratio, quicklime is mainly used. In this paper, in order to know the properties and the mechanism of the improvement of clays having high water ratio by using quicklime, observations were conducted concerning the physical and chemical properties of the construction debris, the reduction of water ratio caused by the heat evolution and expansion of quicklime and the reaction of quicklime with the silica and alumina elements in the debris, which were considered to having effects on hardening. Moreover, the effect of the amount of addition, the curing period and compaction method on strength properties were discussed. 10 refs., 11 figs., 5 tabs.

  19. Infrared Camera Analysis of Laser Hardening

    Directory of Open Access Journals (Sweden)

    J. Tesar

    2012-01-01

    Full Text Available The improvement of surface properties such as laser hardening becomes very important in present manufacturing. Resulting laser hardening depth and surface hardness can be affected by changes in optical properties of material surface, that is, by absorptivity that gives the ratio between absorbed energy and incident laser energy. The surface changes on tested sample of steel block were made by engraving laser with different scanning velocity and repetition frequency. During the laser hardening the process was observed by infrared (IR camera system that measures infrared radiation from the heated sample and depicts it in a form of temperature field. The images from the IR camera of the sample are shown, and maximal temperatures of all engraved areas are evaluated and compared. The surface hardness was measured, and the hardening depth was estimated from the measured hardness profile in the sample cross-section. The correlation between reached temperature, surface hardness, and hardening depth is shown. The highest and the lowest temperatures correspond to the lowest/highest hardness and the highest/lowest hardening depth.

  20. Hardening Azure applications

    CERN Document Server

    Gaurav, Suraj

    2015-01-01

    Learn what it takes to build large scale, mission critical applications -hardened applications- on the Azure cloud platform. This 208 page book covers the techniques and engineering principles that every architect and developer needs to know to harden their Azure/.NET applications to ensure maximum reliability and high availability when deployed at scale. While the techniques are implemented in .NET and optimized for Azure, the principles here will also be valuable for users of other cloud-based development platforms. Applications come in a variety of forms, from simple apps that can be bui

  1. Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

    National Research Council Canada - National Science Library

    Ortolan, Fernanda; Steel, Caroline Joy

    2017-01-01

    The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high...

  2. Concrete, hardened: Self desiccation

    DEFF Research Database (Denmark)

    Hansen, Ernst Jan De Place; Hansen, Kurt Kielsgaard; Persson, Bertil

    1999-01-01

    The test method covers the determination of internal relative humidity (RH) in hardened concrete and cement mortar using RH instruments. The determination of RH is done on crushed samples of concrete or cement motar. This test method is only for measuring equipment which gives off or takes up...

  3. IBL Thermal Mockup Bake-Out Tests

    CERN Document Server

    Nuiry, FX

    2014-01-01

    This note summarizes different bake-out tests that have been performed with the ATLAS Insertable B-Layer (IBL) mockup. Two beam pipe configurations have been tested: one with the aerogel insulation layer all along the pipe and one without insulation over 622 mm around Z0. These tests have been crucial for decisions about aerogel removal, choice of heaters for the LHC beam pipe bake-out, and choice of temperature setpoints for the cooling system during nominal IBL operation. They also revealed very useful information on integration issues and the thermo-mechanical behaviour of the IBL detector.

  4. Soft-Bake Purification of SWCNTs Produced by Pulsed Laser Vaporization

    Science.gov (United States)

    Yowell, Leonard; Nikolaev, Pavel; Gorelik, Olga; Allada, Rama Kumar; Sosa, Edward; Arepalli, Sivaram

    2013-01-01

    The "soft-bake" method is a simple and reliable initial purification step first proposed by researchers at Rice University for single-walled carbon nanotubes (SWCNT) produced by high-pressure carbon mon oxide disproportionation (HiPco). Soft-baking consists of annealing as-produced (raw) SWCNT, at low temperatures in humid air, in order to degrade the heavy graphitic shells that surround metal particle impurities. Once these shells are cracked open by the expansion and slow oxidation of the metal particles, the metal impurities can be digested through treatment with hydrochloric acid. The soft-baking of SWCNT produced by pulsed-laser vaporization (PLV) is not straightforward, because the larger average SWCNT diameters (.1.4 nm) and heavier graphitic shells surrounding metal particles call for increased temperatures during soft-bake. A part of the technology development focused on optimizing the temperature so that effective cracking of the graphitic shells is balanced with maintaining a reasonable yield, which was a critical aspect of this study. Once the ideal temperature was determined, a number of samples of raw SWCNT were purified using the soft-bake method. An important benefit to this process is the reduced time and effort required for soft-bake versus the standard purification route for SWCNT. The total time spent purifying samples by soft-bake is one week per batch, which equates to a factor of three reduction in the time required for purification as compared to the standard acid purification method. Reduction of the number of steps also appears to be an important factor in improving reproducibility of yield and purity of SWCNT, as small deviations are likely to get amplified over the course of a complicated multi-step purification process.

  5. Performance evaluation and analysis of a novel 300-mm combination bake-chill station

    Science.gov (United States)

    Narasimhan, Arunn; Ramanan, Natarajan R.; Williams, Daniel J.

    2003-06-01

    DUV resists are extremely sensitive to temperature variations on the wafer during bake and chill cycles. In resist-processing tracks today, the wafer is moved by a robot or transfer arm, from the bake to chill plate. During this move, since the resist is still above the activation temperature, the wafer temperature is uncontrolled until it is placed on a chill plate. In the new station design presented here, the wafer is heated to the desired bake temperature and chilled back to room temperature before being moved by the robot, resulting in a tight temperature control of the wafer, throughout the process. Two models, axi-symmetric and three-dimensional (geometrically similar to the new station), are generated for analyzing the thermal performance of the above station. The numerical simulations, solving the momentum and energy equations in the computational domain, are performed using the commercial CFD software Fluent. The simulated temporal evolution of temperature from the beginning to the end of the bake-chill process is verified with the experimental data as measured by a 42-point OnWafer temperature sensor wafer on the new station. Methods to improve wafer surface temperature uniformity, in light of bake-chill-station mechanical and thermal design losses are discussed. Higher throughput of the cluster, a major productivity improvement contribution of this new design, is also highlighted.

  6. 高速钢切削加工硬化及退火工艺改善研究%CUTTING WORK HARDENING OF HIGH SPEED STEEL AND ITS IMPROVEMENT IN ANNEALING

    Institute of Scientific and Technical Information of China (English)

    尤晓东; 何宁; 王子霖

    2015-01-01

    预加工状态的高速钢产品,在经过切削加工后,表面会产生加工硬化,影响后续加工使用。研究了高速钢M2和M2 Al两个材质锻件在车削加工后硬度增加及硬化程度,进行了720℃、780℃、800℃三个温度的退火试验,研究了退火温度对消除车削加工硬化的影响,为提高产品的交货性能、满足客户要求提供依据。%The H.S.S.products in condition of ready to be worked would become surface hardening in cut-ting working and affect the following application.It is researched the increased hardness as well as hardening extent of two forging pieces of H.S.S.M2 and M2Al after lathe work; the annealing tests under 720, 780 and 800 ℃are carried out, the influence of annealing temperature on eliminating lathe work hardening re-searched.Those works offer a reference to improve products delivery properties and meet demand of custom-ers.

  7. Energy cost reduction in the baking industry

    Energy Technology Data Exchange (ETDEWEB)

    1979-01-01

    Information is presented on methods for saving fuel and electric power in the baking industry; the cost of specific retrofits to bakery equipment and of modifications to processes; ways to reduce transportation costs and energy; and reducing energy demand for lighting, cooling, and heating bakeries. (LCL)

  8. Baking results of KSTAR vacuum vessel

    Energy Technology Data Exchange (ETDEWEB)

    Kim, S. T.; Kim, Y. J.; Kim, K. M.; Im, D. S.; Joung, N. Y.; Yang, H. L.; Kim, Y. S.; Kwon, M. [National Fusion Research Institute, Daejeon (Korea, Republic of)

    2009-05-15

    The Korea Superconducting Tokamak Advanced Research (KSTAR) is an advanced superconducting tokamak designed to establish a scientific and technological basis for an attractive fusion reactor. The fusion energy in the tokamak device is released through fusion reactions of light atoms such as deuterium or helium in hot plasma state, of which temperature reaches several hundreds of millions Celsius. The high temperature plasma is created in the vacuum vessel that provides ultra high vacuum status. Accordingly, it is most important for the vacuum condition to keep clean not only inner space but also surface of the vacuum vessel to make high quality plasma. There are two methods planned to clean the wall surface of the KSTAR vacuum vessel. One is surface baking and the other is glow discharge cleaning (GDC). To bake the vacuum vessel, De-Ionized (DI) water is heated to 130 .deg. C and circulated in the passage between double walls of the vacuum vessel (VV) in order to bake the surface. The GDC operation uses hydrogen and inert gas discharges. In this paper, general configuration and brief introduction of the baking result will be reported.

  9. RHOBOT: Radiation hardened robotics

    Energy Technology Data Exchange (ETDEWEB)

    Bennett, P.C.; Posey, L.D. [Sandia National Labs., Albuquerque, NM (United States)

    1997-10-01

    A survey of robotic applications in radioactive environments has been conducted, and analysis of robotic system components and their response to the varying types and strengths of radiation has been completed. Two specific robotic systems for accident recovery and nuclear fuel movement have been analyzed in detail for radiation hardness. Finally, a general design approach for radiation-hardened robotics systems has been developed and is presented. This report completes this project which was funded under the Laboratory Directed Research and Development program.

  10. Grind hardening process

    CERN Document Server

    Salonitis, Konstantinos

    2015-01-01

    This book presents the grind-hardening process and the main studies published since it was introduced in 1990s.  The modelling of the various aspects of the process, such as the process forces, temperature profile developed, hardness profiles, residual stresses etc. are described in detail. The book is of interest to the research community working with mathematical modeling and optimization of manufacturing processes.

  11. Nuclear effects hardened shelters

    Science.gov (United States)

    Lindke, Paul

    1990-11-01

    The Houston Fearless 76 Government Projects Group has been actively engaged for more than twenty-five years as a sub-contractor and currently as a prime contractor in the design, manufacture, repair and logistics support of custom mobile ground stations and their equipment accommodations. Other associated products include environmental control units (ECU's), mobilizers for shelters and a variety of mobile power generation units (MPU's). Since 1984, Houston Fearless 76 has designed and manufactured four 8' x 8' x 22' nuclear hardened mobile shelters. These shelters were designed to contain electronic data processing/reduction equipment. One shelter is currently being operated by the Air Force as a Defense Intelligence Agency (DIA) approved and certified Special Corrpartmented Information Facility (SCIF). During the development and manufacturing process of the shelters, we received continual technical assistance and design concept evaluations from Science Applications International Corporation (SAIC) Operations Analysis and Logistics Engineering Division and the Nondestructive Inspection Lab at McClellan AFB. SAIC was originally employed by the Air Force to design the nuclear hardening specifications applied to these shelters. The specific levels of hardening to which the shelters were designed are classified and will not be mentioned during this presentation.

  12. Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg

    Directory of Open Access Journals (Sweden)

    Toshiyuki Toyosaki

    2013-10-01

    Full Text Available Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room temperature. In contrast, the cake using hen egg increased drastically a hardness of the cake and decreased an adhesion of the cake. Though water content of the sponge cake using silky fowl egg showed hardly change on 10 days of storage at room temperature, the cake using hen egg significantly decreased water content of the cake. The sponge cake using silky fowl egg showed restricted generation of hydroperoxides for 10 days in storage at room temperature. In contrast, the cake using hen egg showed an increased amount of hydroperoxides for 10 days. The present experiments suggested that the use of silky fowl egg could improve a quality and oxidative stability of baked cakes.

  13. Influence of baking method and baking temperature on the optical properties of ZnO thin films

    Energy Technology Data Exchange (ETDEWEB)

    Ng, Zi-Neng; Chan, Kah-Yoong [Centre for Advanced Devices and Systems, Faculty of Engineering, Multimedia University, Persiaran Multimedia, 63100 Cyberjaya, Selangor (Malaysia)

    2015-04-24

    In this work, sol-gel spin coating technique was utilised to coat ZnO thin films on glass substrates. During the intermediate 3 minutes baking process, either hotplate or convection oven was employed to bake the samples. The temperature for the baking process was varied from 150°C to 300°C for both instruments. Avantes Optical Spectrophotometer was used to characterise the optical property. The optical transmittances of hotplate-baked and oven-baked samples showed different trends with increasing baking temperatures, ranging from below 50% transmittance to over 90% transmittance in the visible range of wavelength. The difference in baking mechanisms using hotplate and convection oven will be discussed in this paper.

  14. Industrial Hardening Demonstration.

    Science.gov (United States)

    1980-09-01

    less severe conditions than thermal cracking (850’ - 950°F and 10 to 20 psi). Zeolitic or molecular sieve- base catalysts are used. Catalytic reforming...with Potential Industrial Hardening A-1 Participants B Post-Attack Petroleum Refining (and Production) B-1 from Crude Oil V List of Figures Number Page...the Key Worker Shelter 116 viii B-1 Proportions of the Products Obtained by Distillation B-2 of Six Crude Oils B-2 Generalized Flow Chart of the

  15. Post-machining thermal treatment after surface finishing of hardened steels: Kinetics of XRD line width reduction and improvement in rolling contact lifetime under mixed friction conditions

    Energy Technology Data Exchange (ETDEWEB)

    Gegner, Juergen [SKF GmbH, Department of Material Physics, Ernst-Sachs-Str. 5, D-97424 Schweinfurt (Germany)

    2008-07-01

    Hard surface finishing represents the final manufacturing step for functional areas of machine elements in state-of-the-art production. Raceways of rolling bearing rings are ground and honed to the required low roughness. Plastic deformation is restricted to a narrow edge zone of the hardened steel. Reheating of the machined components below the martensite tempering or bainite transformation temperature results in a marked decrease of the XRD line width on the surface. The investigated samples are made of through-hardened standard bearing steel 100Cr6 (international denotation: SAE 52100). On the basis of a material model that explains the effect as a complex diffusion process of dislocational carbon segregation, i.e. static strain aging, the measured kinetics of the XRD line width reduction is simulated by an Arrhenius-type equation, which describes the rate-controlling reaction step of temper carbide dissolution. The formation of a small white-etching surface layer of around 1 um thickness by post-machining thermal treatment (PMTT) strongly supports this assumption. First rig tests suggest a considerable increase of the lifetime of Hertzian loaded elements that operate under heavy surface loading. PMTT performed in air leads to a beneficial nanoscaled oxide layer.

  16. Cosmic Ray Helium Hardening

    CERN Document Server

    Ohira, Yutaka

    2010-01-01

    Recent observations by CREAM, ATIC-2 and PAMELA experiments suggest that (1) the spectrum of cosmic ray (CR) helium is harder than that of CR proton below the knee $10^15 eV$ and (2) all CR spectra become hard at $\\gtrsim 10^{11} eV/n$. We propose a new picture that higher energy CRs are generated in more helium-rich region to explain the hardening (1) without introducing different sources for CR helium. The helium to proton ratio at $\\sim 100$ TeV exceeds the Big Bang abundance $Y=0.25$ by several times, and the different spectrum is not reproduced within the diffusive shock acceleration theory. We argue that CRs are produced in the chemically enriched region, such as a superbubble, and the outward-decreasing abundance naturally leads to the hard spectrum of CR helium when escaping from the supernova remnant (SNR) shock. We provide a simple analytical spectrum that also fits well the hardening (2) because of the decreasing Mach number in the hot superbubble with $\\sim 10^6$ K. Our model predicts hard and con...

  17. Evaluation of Strain Hardening Parameters

    Institute of Scientific and Technical Information of China (English)

    DING Zong-hai; Pavel Huml; YANG Wei

    2004-01-01

    The plane-strain compression test for three kinds of materials was carried out in a temperature range between room temperature and 400 ℃. The σ - ε curves and strain-hardening rate at different temperatures were simulated and a reasonable fit to the experimental data was obtained. A modified model created by data inference and computer simulation was developed to describe the strain hardening at a large deformation, and the predicted strain hardening are in a good agreement with that observed in a large range of stress. The influences of different parameters on strain hardening behaviour under large deformation were analysed. The temperature increase within the test temperatures for stainless steel 18/8 Ti results in dropping of flow stress and strain-hardening rate. For favourable γ-fibre texture to obtain high r, the cold rolling was applied at large reduction. In the experimental procedure, the X-ray diffraction test was carried out to compare the strain hardening and microstructure under large deformation for a bcc steel (low carbon steel SS-1142). The results indicate that the high strain-hardening rate possibly occurs when the primary slip plane {110} is parallel to the rolling plane and the strain-hardening rate decreases when lots of {110} plane rotate out from the orientation {110}∥RP.

  18. Specific development of the baking industry in Kemerovo oblast

    OpenAIRE

    Kiryukhina, A.; Guk, N.

    2013-01-01

    The article shows the dynamics of the output of baked goods over the past five years in Russia and in the Siberian Federal District. The main trends in the development of the baking branch of the food industry of Kemerovo oblast are specified. Factors that determine the dynamics of baked goods production in the Kuznetsk Basin are considered. Practices of transfer from administrative bread price regulation to targeted subsidies for the least protected strata are shown. Analytical results of th...

  19. Cloning and Characterization of a Weissella confusa Dextransucrase and Its Application in High Fibre Baking

    Science.gov (United States)

    Kajala, Ilkka; Shi, Qiao; Nyyssölä, Antti; Maina, Ndegwa Henry; Hou, Yaxi; Katina, Kati; Tenkanen, Maija; Juvonen, Riikka

    2015-01-01

    Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using 14C-sucrose radioisotope and reducing value-based assays, the former yielding Km and Vmax values of 14.7 mM and 8.2 μmol/(mg∙min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking. PMID:25603169

  20. Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.

    Directory of Open Access Journals (Sweden)

    Ilkka Kajala

    Full Text Available Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14C-sucrose radioisotope and reducing value-based assays, the former yielding K(m and V(max values of 14.7 mM and 8.2 μmol/(mg ∙ min, respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.

  1. Tailored work hardening descriptions in simulation of sheet metal forming

    Science.gov (United States)

    Vegter, Henk; Mulder, Hans.; van Liempt, Peter; Heijne, Jan

    2013-12-01

    In the previous decades much attention has been given on an accurate material description, especially for simulations at the design stage of new models in the automotive industry. Improvements lead to shorter design times and a better tailored use of material. It also contributed to the design and optimization of new materials. The current description of plastic material behaviour in simulation models of sheet metal forming is covered by a hardening curve and a yield surface. In this paper the focus will be on modelling of work hardening for advanced high strength steels considering the requirements of present applications. Nowadays work hardening models need to include the effect of hard phases in a soft matrix and the effect of strain rate and temperature on work hardening. Most material tests to characterize work hardening are only applicable to low strains whereas many practical applications require hardening data at relatively high strains. Therefore, physically based hardening descriptions are needed allowing reliable extensions to high strain values.

  2. An Experimental Study on Improving the High Temperature Deformability of No-Bake Furan Resin%改善自硬呋喃树脂砂高温退让性的试验研究

    Institute of Scientific and Technical Information of China (English)

    朱文英; 陈亚东

    2011-01-01

    自硬呋喃树脂砂砂型有较高的常温强度和高温刚性,金属液浇注后,铸型退让性较差,阻碍铸件收缩,产生较大应力,诱使铸件产生裂纹缺陷,尤以铸钢件为甚.为攻克自硬呋喃树脂砂高温退让性这一技术难题,从多技术方案中优选丙酮改性和特殊助剂的技术方案,取得了事半功倍的效果.%The no-bake furan resin sand mold has comparatively higher room temperature strength and high temperature rigidity. After pouring liquid metal, the poor deformability of the mold impedes the contraction of castings, and generates relatively higher stress which leading to the crack defects of the castings, especially for steel castings. In order to solve the problem above, the technical scheme of acetone modification with special accessory ingredient was preferentially chosen from many schemes, and twice the results were obtained with half the effort.

  3. Survival of Salmonella during baking of peanut butter cookies.

    Science.gov (United States)

    Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

    2014-04-01

    Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

  4. Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum Hardened Tubers Composite Flours

    Directory of Open Access Journals (Sweden)

    Véronique Josette Essa’a

    2015-01-01

    Full Text Available The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w. Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC, and some rheological properties including dough rupture pressure (P, extensibility (L, stability (P/L, and deformation energy (W. Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31 of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.

  5. HIGH FIELD Q-SLOPE AND THE BAKING EFFECT

    Energy Technology Data Exchange (ETDEWEB)

    Ciovati, Gianluigi [JLAB

    2009-11-01

    The performance of SRF cavities made of bulk Nb at high fields (peak surface magnetic field greater than about 90 mT) is characterized by exponentially increasing RF losses (high-field Q-slope), in the absence of field emission, which are often mitigated by a low temperature (100-140 °C, 12-48h) baking. In this contribution, recent experimental results and phenomenological models to explain this effect will be briefly reviewed. New experimental results on the high-field Q-slope will be presented for cavities that had been heat treated at high temperature in the presence of a small partial pressure of nitrogen. Improvement of the cavity performances have been obtained, while surface analysis measurements on Nb samples treated with the cavities revealed significantly lower hydrogen concentration than for samples that followed standard cavity treatments.

  6. Bake-Out Mobile Controls for Large Vacuum Systems

    CERN Document Server

    Blanchard, S; Gomes, P; Pereira, H; Kopylov, L; Merker, S; Mikheev, M

    2014-01-01

    Large vacuum systems at CERN (Large Hadron Collider - LHC, Low Energy Ion Rings - LEIR...) require bake-out to achieve ultra-high vacuum specifications. The bake-out cycle is used to decrease the outgassing rate of the vacuum vessel and to activate the Non-Evaporable Getter (NEG) thin film. Bake-out control is a Proportional-Integral-Derivative (PID) regulation with complex recipes, interlocks and troubleshooting management and remote control. It is based on mobile Programmable Logic Controller (PLC) cabinets, fieldbus network and Supervisory Control and Data Acquisition (SCADA) application. The CERN vacuum installations include more than 7 km of baked vessels; using mobile cabinets reduces considerably the cost of the control system. The cabinets are installed close to the vacuum vessels during the time of the bake-out cycle. Mobile cabinets can be used in any of the CERN vacuum facilities. Remote control is provided through a fieldbus network and a SCADA application

  7. Thermodynamics of bread baking: A two-state model

    Science.gov (United States)

    Zürcher, Ulrich

    2014-03-01

    Bread baking can be viewed as a complex physico-chemical process. It is governed by transport of heat and is accompanied by changes such as gelation of starch, the expansion of air cells within dough, and others. We focus on the thermodynamics of baking and investigate the heat flow through dough and find that the evaporation of excess water in dough is the rate-limiting step. We consider a simplified one-dimensional model of bread, treating the excess water content as a two-state variable that is zero for baked bread and a fixed constant for unbaked dough. We arrive at a system of coupled, nonlinear ordinary differential equations, which are solved using a standard Runge-Kutta integration method. The calculated baking times are consistent with common baking experience.

  8. System-Level Radiation Hardening

    Science.gov (United States)

    Ladbury, Ray

    2014-01-01

    Although system-level radiation hardening can enable the use of high-performance components and enhance the capabilities of a spacecraft, hardening techniques can be costly and can compromise the very performance designers sought from the high-performance components. Moreover, such techniques often result in a complicated design, especially if several complex commercial microcircuits are used, each posing its own hardening challenges. The latter risk is particularly acute for Commercial-Off-The-Shelf components since high-performance parts (e.g. double-data-rate synchronous dynamic random access memories - DDR SDRAMs) may require other high-performance commercial parts (e.g. processors) to support their operation. For these reasons, it is essential that system-level radiation hardening be a coordinated effort, from setting requirements through testing up to and including validation.

  9. Contact allergy to epoxy hardeners.

    Science.gov (United States)

    Aalto-Korte, Kristiina; Suuronen, Katri; Kuuliala, Outi; Henriks-Eckerman, Maj-Len; Jolanki, Riitta

    2014-09-01

    Diglycidylether of bisphenol A resin is the most important sensitizer in epoxy systems, but a minority of patients develop concomitant or solitary contact allergy to epoxy hardeners. At the Finnish Institute of Occupational Health, several in-house test substances of epoxy hardeners have been tested in a special epoxy compound patch test series. To analyse the frequency and clinical relevance of allergic reactions to different epoxy hardeners. Test files (January 1991 to March 2013) were screened for contact allergy to different epoxy hardeners, and the clinical records of patients with allergic reactions were analysed for occupation, concomitant allergic reactions, and exposure. The most commonly positive epoxy hardeners were m-xylylenediamine (n = 24), 2,4,6-tris-(dimethylaminomethyl)phenol (tris-DMP; n = 14), isophorone-diamine (n = 12), and diethylenetriamine (n = 9). Trimethylhexamethylenediamine (n = 7), tetraethylenepentamine (n = 4), and triethylenetetramine (n = 2) elicited some reactions, although most patients were found to have no specific exposure. Allergic reactions to hexamethylenetetramine, dimethylaminopropylamine and ethylenediamine dihydrochloride were not related to epoxy products. Tris-DMP is an important sensitizer in epoxy hardeners, and should be included in the patch test series of epoxy chemicals. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

  10. An Evaluation of the Corrosion and Mechanical Performance of Interstitially Surface-Hardened Stainless Steel

    Science.gov (United States)

    Jones, Jennifer L.; Koul, Michelle G.; Schubbe, Joel J.

    2014-06-01

    A surface hardening technique called "interstitial hardening" is commercially available, whereby interstitial carbon atoms are introduced into stainless steel surfaces without the formation of carbides. Surface hardening of machine elements such as impellors or fasteners would improve performance regarding cavitation and galling resistance, and has intensified interest in this process. However, there remains a need to characterize and validate the specific performance characteristics of the hardened materials. This paper describes experimental testing conducted on 316L stainless steel that has been surface hardened using available commercial techniques, using carbon as the interstitial atom. The corrosion performance of the hardened surface is assessed using electrochemical potentiodynamic testing to determine the breakdown potential in 3.5 wt.% NaCl solution to identify the most promising method. The hardness and thickness of the surface-hardened layer is characterized and compared using metallography and microhardness profiling. Corrosion fatigue and slow strain rate testing of untreated, hardened, and damaged, hardened surfaces exposed to ASTM seawater is conducted. Finally, critical galling stresses are determined and compared. Post-test examination of damage attempts to identify mechanisms of material failure and characterize how corrosion-assisted cracks initiate and grow in surface-hardened materials.

  11. Empirical beam hardening correction (EBHC) for CT

    Energy Technology Data Exchange (ETDEWEB)

    Kyriakou, Yiannis; Meyer, Esther; Prell, Daniel; Kachelriess, Marc [Institute of Medical Physics, University of Erlangen-Nuernberg, 91052 Erlangen (Germany)

    2010-10-15

    C-arm CT scanner (Axiom Artis dTA, Siemens Healthcare, Forchheim, Germany). A large variety of phantom, small animal, and patient data were used to demonstrate the data and system independence of EBHC. Results: Although no physics apart from the initial segmentation procedure enter the correction process, beam hardening artifacts were significantly reduced by EBHC. The image quality for clinical CT, micro-CT, and C-arm CT was highly improved. Only in the case of C-arm CT, where high scatter levels and calibration errors occur, the relative improvement was smaller. Conclusions: The empirical beam hardening correction is an interesting alternative to conventional iterative higher order beam hardening correction algorithms. It does not tend to over- or undercorrect the data. Apart from the segmentation step, EBHC does not require assumptions on the spectra or on the type of material involved. Potentially, it can therefore be applied to any CT image.

  12. Usage of enzymes in a novel baking process.

    Science.gov (United States)

    Keskin, Semin Ozge; Sumnu, Gülüm; Sahin, Serpil

    2004-04-01

    In this study, the effects of different enzymes (alpha-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to be effective in reducing the initial firmness and increasing the specific volume of breads baked in microwave and halogen lamp-microwave combination ovens. However, in conventional baking, the effects of enzymes on crumb firmness were seen mostly during storage. The color of protease enzyme added breads were found to be significantly different from that of the no enzyme and the other enzyme added breads in the case of all type of ovens.

  13. Experimentally supported mathematical modeling of continuous baking processes

    DEFF Research Database (Denmark)

    Stenby Andresen, Mette

    The scope of the PhD project was to increase knowledge on the process-to-product interactions in continuous tunnel ovens. The work has focused on five main objectives. These objectives cover development of new experimental equipment for pilot plant baking experiments, mathematical modeling of heat...... in this thesis. The oven was successfully validated against a 10 m tunnel oven. Besides the ability to emulate the baking conditions in a tunnel oven, the new batch oven is designed and constructed for experimental research work. In the design options to follow the product continuously (especially weight...... and temperature) and control the process (air flow, temperature, and humidity) are therefore emphasized. The oven is furthermore designed to work outside the range of standard tunnel ovens, making it interesting for manufacturers of both baking products and baking equipment. A mathematical model describing...

  14. Simulation of the influence of the baffle on flowing field in the anode baking ring furnace

    Institute of Scientific and Technical Information of China (English)

    周萍; 梅炽; 周孑民; 周乃君; 徐琼辉

    2002-01-01

    In an anode baking horizontal flue ring furnace, the temperature distribution is one of the key factors influencing the quality of baked anode and is closely correlated with the gas flow. To understand the gas flow distribution in the flue, Navier-Stokes equation with "k-ε" two-equation turbulence model was adopted and the simulation on the gas flow was performed. The numerical simulation results showed that the even direction of gas flow should be considered in the design of flue baffles and the gas flow distribution was really uneven in the flue in practical use. By adjusting the number and location of flue baffles rationally, the even distribution of gas flow can be improved obviously.

  15. Effect of dynamic strain aging on isotropic hardening in low cycle fatigue for carbon manganese steel

    Energy Technology Data Exchange (ETDEWEB)

    Huang, Zhi Yong, E-mail: huangzy@scu.edu.cn [Sichuan University, School of Aeronautics and Astronautics, No. 29 Jiuyanqiao Wangjiang Road, Chengdu 610064 (China); Chaboche, Jean-Louis [ONERA, DMSM, 29 avenue de la Division Lecerc, F-92320 Chatillon (France); Wang, Qing Yuan [Sichuan University, School of Aeronautics and Astronautics, No. 29 Jiuyanqiao Wangjiang Road, Chengdu 610064 (China); Wagner, Danièle; Bathias, Claude [Université ParisOuest Nanterre La Défense (France)

    2014-01-01

    Carbon–manganese steel A48 (French standard) is used in steam generator pipes of nuclear reactor pressure vessels at high temperatures (about 200 °C). The steel is sensitive to dynamic strain aging in monotonic tensile test and low cycle fatigue test at certain temperature range and strain rate. Its isotropic hardening behavior observed from experiments has a hardening, softening and hardening evolution with the effect of dynamic strain aging. The isotropic hardening model is improved by coupling the dislocation and dynamic strain aging theory to describe the behavior of A48 at 200 °C.

  16. From Baking a Cake to Solving the Schrodinger Equation

    CERN Document Server

    Olszewski, E A

    2005-01-01

    The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion equation, has three adjustable parameters whose values are estimated from data obtained by baking genoises in cylindrical pans of various diameters. The resulting formula for the baking time exhibits the scaling behavior typical of diffusion processes, i.e. the baking time is proportional to the (characteristic length scale)^2 of the cake. It also takes account of evaporation of moisture at the top surface of the cake, which appears to be a dominant factor affecting the baking time of a cake. In solving this problem we hav...

  17. Thermal inactivation kinetics of β-galactosidase during bread baking.

    Science.gov (United States)

    Zhang, Lu; Chen, Xiao Dong; Boom, Remko M; Schutyser, Maarten A I

    2017-06-15

    In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R(2)=0.99). Interestingly, the residual enzyme activity in the bread crust (about 30%) was hundredfold higher than that in the crumb (about 0.3%) after baking, despite the higher temperature in the crust throughout baking. This result suggested that the reduced moisture content in the crust increased the thermostability of the enzyme. Subsequently, the kinetic model reasonably predicted the enzyme inactivation in the crumb using the same parameters derived from the wheat flour/water system. However, the model predicted a lower residual enzyme activity in the crust compared with the experimental result, which indicated that the structure of the crust may influence the enzyme inactivation mechanism during baking. The results reported can provide a quantitative understanding of the thermal inactivation kinetics of enzyme during baking, which is essential to better retain enzymatic activity in bakery products supplemented with heat-sensitive enzymes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Development and Evaluation of Charcoal-Powered Bread Baking Oven

    Directory of Open Access Journals (Sweden)

    Alimasunya E

    2016-10-01

    Full Text Available Charcoal-powered bread baking oven was developed and evaluated with functional efficiencies of 91.2% and 92.1% for baking dough of mass 0.5kg and 1.5 kg to bread at BP of 27.7minutes, 35.9 minutes with the baking temperature (BT of 153.8 oC and 165.9 oC respectively. Baking temperature-heating interval of the oven as computed at 100 oC at 20 minutes at charcoal emitted heat of 861000 KJ. The oven has the capacity of generating 455.9 oC at 270 minutes time interval. The oven has bread baking capacities of 56, 36, 28, 22 and 18 pieces of bread per batch operation using dough mass of 0.5kg, 0.75kg, 1.00kg, 1.250kg and 1.500kg respectively. It is sensitive to the baking time and temperature in relation to dough mass with resolution value of 0.22. Charcoal-powered oven, is cheap and efficient and can be used both in the rural and urban settlement for domestic consumption and smallscale business.

  19. Minimizing wafer defectivity during high-temperature baking of organic films in 193nm lithography

    Science.gov (United States)

    Randall, Mai; Longstaff, Christopher; Ueda, Kenichi; Nicholson, Jim; Winter, Thomas

    2006-03-01

    Demands for continued defect reduction in 300mm IC manufacturing is driving process engineers to examine all aspects of the apply process for improvement. Process engineers, and their respective tool sets, are required to process films at temperatures above the boiling point of the casting solvents. This can potentially lead to the sublimation of the film chemical components. The current methods used to minimize wafer defectivity due to bake residues include frequent cleaning of bake plate modules and surrounding equipment, process optimization, and hardware improvements until more robust chemistries are available. IBM has evaluated the Tokyo Electron CLEAN TRACK TM ACT TM 12 high exhaust high temperature hotplate (HHP) lid to minimize wafer level contamination due to the outgasing of a bottom anti-reflective coating (BARC) films during the high temperature bake process. Goal was to minimize airborne contamination (particles in free space), reduce hotplate contamination build up, and ultimately reduce defects on the wafer. This evaluation was performed on a 193nm BARC material. Evaluation data included visual hardware inspections, airborne particle counting, relative thickness build up measurements on hotplate lids, wafer level defect measurements, and electrical open fail rate. Film coat thickness mean and uniformity were also checked to compare the high exhaust HHP with the standard HHP lid. Chemical analysis of the HHP module residue was performed to identify the source material. The work will quantify potential cost savings achieved by reducing added wafer defects during processing and extending PM frequency for equipment cleaning.

  20. Modeling spray/puddle dissolution processes for deep-ultraviolet acid-hardened resists

    Science.gov (United States)

    Hutchinson, John M.; Das, Siddhartha; Qian, Qi-De; Gaw, Henry T.

    1993-10-01

    A study of the dissolution behavior of acid-hardened resists (AHR) was undertaken for spray and spray/puddle development processes. The Site Services DSM-100 end-point detection system is used to measure both spray and puddle dissolution data for a commercially available deep-ultraviolet AHR resist, Shipley SNR-248. The DSM allows in situ measurement of dissolution rate on the wafer chuck and hence allows parameter extraction for modeling spray and puddle processes. The dissolution data for spray and puddle processes was collected across a range of exposure dose and postexposure bake temperature. The development recipe was varied to decouple the contribution of the spray and puddle modes to the overall dissolution characteristics. The mechanisms involved in spray versus puddle dissolution and the impact of spray versus puddle dissolution on process performance metrics has been investigated. We used the effective-dose-modeling approach and the measurement capability of the DSM-100 and developed a lumped parameter model for acid-hardened resists that incorporates the effects of exposure, postexposure bake temperature and time, and development condition. The PARMEX photoresist-modeling program is used to determine parameters for the spray and for the puddle process. The lumped parameter AHR model developed showed good agreement with experimental data.

  1. Laser hardening processing on tool steel SKD61

    Institute of Scientific and Technical Information of China (English)

    金.弗拉基米尔.阿列克谢耶维奇

    2015-01-01

    This paper is aimed at overcoming different degree defects of crystalline structure in SKD61 carbide tool steel under quenching in solid phase and liquid phase. The paper studies the micro-structure and properties of laser strengthening SKD61 by using the method of laser hardening on the rein-forcement to improve the wear resistance of SKD61 . The results showed that the laser strengthening meth-od can improve the wear resistance of SKD61 . The study can provide reference for laser hardening metal materials.

  2. USE OF CRIOPROTECTORS IN THE BAKING SECTOR

    Directory of Open Access Journals (Sweden)

    Keniyz N. V.

    2015-01-01

    Full Text Available The main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector

  3. Sourdough products for convenient use in baking.

    Science.gov (United States)

    Brandt, Markus J

    2007-04-01

    Sourdough fermentations require a specific knowledge on the effects of process parameters, raw materials and micro-organisms in order to obtain a specific, reproducible sourdough and bread quality. This knowledge is not necessarily available in bakeries. Sourdough starter cultures, either active sourdoughs (Reinzuchtsauerteig) or freeze-dried micro-organisms are used to start sourdough fermentation with the required micro-flora. As sourdough fermentation is a labour-intensive and a time-consuming process, a growing demand for convenient products arised early. First organic acids (lactic acid, acetic acid, citric acid) and mixtures thereof came in use. These agents were used directly without or in combination with a sourdough; however, flavour and taste of the resulting breads were unsatisfactory. Based on modified and optimized traditional sourdough processes, dried, pasty and liquid sourdoughs were developed. Companies which produce such ready-to-use products, claim for a convenient, direct production of baked goods in constant quality, in combination with all advantages of a biological sourdough fermentation, e.g. flavour and taste, fresh keeping and prolonged microbial shelf-life. Currently, a broad variety of sourdough products with different fermented cereals is available on the market. In order to obtain a stable product, it is a necessity to inactivate the sourdough micro-biota by e.g. pasteurization, drying or autosterilization.

  4. HARDENING FROG POINTS BY EXPLOSIVE ENERGY,

    Science.gov (United States)

    Experiments were made to determine the most efficient method of strain hardening railroad frog points in order to increase their fatigue resistance...Mechanical strain hardening with rolls 40 mm in diameter under a load of 8 tons produced in standard frogs cast from G13L high-manganese steel (AISI...Hadfield steel) a work-hardened surface layer 3-5 mm thick with a hardness of 340 HB. In other experiments, the frogs were hardened by exploding a

  5. Onycholysis induced by nail hardener.

    Science.gov (United States)

    Helsing, Per; Austad, Joar; Talberg, Hans Jørgen

    2007-10-01

    Nail hardeners appeared in the market during the 1960s. They were basically solutions of formaldehyde. The first adverse effects were published in 1966 (1). Reactions were onycholysis, chromonychia, subungual haemorrhage, and hyperkeratosis. Onycholysis may be non-inflammatory or inflammatory, and is accompanied by throbbing pain. Inflammatory reactions are followed by paronychia and occasional dermatitis on the digital pulpa.

  6. Energy use in the biscuit-baking industry

    Energy Technology Data Exchange (ETDEWEB)

    Cleland, A.C.; Earle, M.D.

    1980-05-01

    A survey was carried out to ascertain the level of energy use in the New Zealand biscuit baking industry. All firms in the New Zealand food processing industry that produce biscuits were sent a questionnaire requesting information on energy consumption and production. Replies were received from five factories and the information from these was supplemented by detailed factory surveys in two other factories. Measures to reduce energy consumption are proposed. Replacement of existing steam boilers with boilers better suited to provide the requirements for process steam would lead to significant reductions in baseload boiler fuel use. Small savings both in boiler fuel consumption and oven fuel consumption can be made by improvements to insulation. Further savings in oven fuel consumption are unlikely except by replacement of the existing ovens with more energy-conscious designs. The design of the biscuit coolers used in the industry can be improved to reduce the electricity consumed by the refrigeration equipment for these coolers. Process flow charts are presented. An analysis of energy consumption was made. (MCW)

  7. DURABILITY OF HARDENED FLY ASH PASTE

    Institute of Scientific and Technical Information of China (English)

    1999-01-01

    The mechanical properties and durability ( mainly frost-resistance and carbonation resistance ) of fly ash-CaO-CaSO4 .2H2O hardened paste are studied. The relationship among durability of harden ed fly ash paste, the quantity and distribution of hydrates and the initial p aste texture of hardened fly ash paste is presented.

  8. Experimental Study for Improving the Toughness of Harden Cement Using Carbon Fiber%碳纤维改善水泥石韧性实验研究

    Institute of Scientific and Technical Information of China (English)

    步玉环; 程荣超; 王瑞和; 曹祥元

    2005-01-01

    Many measures, such as water injection, acid fracturing, thermal recovery, have been taken in the oilfield development. These can easily induce brittle fracture of set cement. Most of all, there are greater potential for fractures in set cement in slim holes. Therefore, it is necessary to improve the toughness of the cement mantle. Results obtained from experiments show that carbon fiber, with a concentration of 0.12%-0.19% in cement and a length of 700 to 1,400 μm, plays an important role in improving cement quality. Addition of carbon fiber can improve the bending strength of set cement by up to 30%. At the same time, the increase in fiber concentration can lower the elastic modulus and increase the Poisson's ratio of set cement. Thin-section analysis shows that fiber can effectively prevent the propagation of fractures and enhance the plasticity of the matrix and the ability to prevent fracture.

  9. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.

    Science.gov (United States)

    Purhagen, Jeanette K; Sjöö, Malin E; Eliasson, Ann-Charlotte

    2012-04-01

    The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape. All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase-lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N. Small amounts of fibre-rich additives had a significant influence on staling. However, the baking method (free-standing or pan-baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness. Copyright © 2011 Society of Chemical Industry.

  10. Determination and Analysis of Hardenability for Hot-Forging Die Steels with Deep-Hardening

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    ERH end-quenching method was us ed to determine the hardenability of four kinds hot-forging die steels with dee p-hardening and hence the order of their hardenability was given. The tempering hardness of the steels was measured and the tempering resistance was studied. It was approved that ERH method is effective for the determination of hardenability of deep-hardening steel and the beginning of hardness drop in the ERH specimen is caused by bainite occurring.

  11. Influence of Hardening Model on Weld Residual Stress Distribution

    Energy Technology Data Exchange (ETDEWEB)

    Mullins, Jonathan; Gunnars, Jens (Inspecta Technology AB, Stockholm (Sweden))

    2009-06-15

    This study is the third stage of a project sponsored by the Swedish Radiation Safety Authority (SSM) to improve the weld residual stress modelling procedures currently used in Sweden. The aim of this study was to determine which material hardening model gave the best agreement with experimentally measured weld residual stress distributions. Two girth weld geometries were considered: 19mm and 65mm thick girth welds with Rin/t ratios of 10.5 and 2.8, respectively. The FE solver ABAQUS Standard v6.5 was used for analysis. As a preliminary step some improvements were made to the welding simulation procedure used in part one of the project. First, monotonic stress strain curves and a mixed isotropic/kinematic hardening model were sourced from the literature for 316 stainless steel. Second, more detailed information was obtained regarding the geometry and welding sequence for the Case 1 weld (compared with phase 1 of this project). Following the preliminary step, welding simulations were conducted using isotropic, kinematic and mixed hardening models. The isotropic hardening model gave the best overall agreement with experimental measurements; it is therefore recommended for future use in welding simulations. The mixed hardening model gave good agreement for predictions of the hoop stress but tended to under estimate the magnitude of the axial stress. It must be noted that two different sources of data were used for the isotropic and mixed models in this study and this may have contributed to the discrepancy in predictions. When defining a mixed hardening model it is difficult to delineate the relative contributions of isotropic and kinematic hardening and for the model used it may be that a greater isotropic hardening component should have been specified. The kinematic hardening model consistently underestimated the magnitude of both the axial and hoop stress and is not recommended for use. Two sensitivity studies were also conducted. In the first the effect of using a

  12. Cryptographic Path Hardening: Hiding Vulnerabilities in Software through Cryptography

    CERN Document Server

    Ganesh, Vijay; Rinard, Martin

    2012-01-01

    We propose a novel approach to improving software security called Cryptographic Path Hardening, which is aimed at hiding security vulnerabilities in software from attackers through the use of provably secure and obfuscated cryptographic devices to harden paths in programs. By "harden" we mean that certain error-checking if-conditionals in a given program P are replaced by equivalent" we mean that adversaries cannot use semi-automatic program analysis techniques to reason about the hardened program paths and thus cannot discover as-yet-unknown errors along those paths, except perhaps through black-box dictionary attacks or random testing (which we can never prevent). Other than these unpreventable attack methods, we can make program analysis aimed at error-finding "provably hard" for a resource-bounded attacker, in the same sense that cryptographic schemes are hard to break. Unlike security-through-obscurity, in Cryptographic Path Hardening we use provably-secure crypto devices to hide errors and our mathemati...

  13. Morphological Evaluation of Variously Intercalated Pre-baked Clay

    Directory of Open Access Journals (Sweden)

    Ullah Hameed

    2014-06-01

    Full Text Available The use of porous materials is enjoying tremendous popularity and attention of the advance scientific communities due to their excellent adsorptive and catalytic activities. Clays are one of the most important candidates in the porous community which shows the above mentioned activities after modifing with a different intercalating agent. The paper is focused on the infiuence of some inorganic intercalating agents (NaOH on the morphology of the variously intercalated clay samples. The alkali metal was used as the inorganic intercalating agent. The effect of intercalation temperature, intercalation agent concentration and intercalation time on the pre-baked clay morphology were also part of the study. Scanning electron microscopy (SEM study was performed to evaluate the morphological changes of the resultant intercalates. Different morphological properties were improved significantly in the case of the inorganically modified clay samples. Thus, such intercalations are suggested to be effective if the clays under study are to be used for different industrial process at elevated conditions.

  14. Impact of Scaled Technology on Radiation Testing and Hardening

    Science.gov (United States)

    LaBel, Kenneth A.; Cohn, Lewis M.

    2005-01-01

    This presentation gives a brief overview of some of the radiation challenges facing emerging scaled digital technologies with implications on using consumer grade electronics and next generation hardening schemes. Commercial semiconductor manufacturers are recognizing some of these issues as issues for terrestrial performance. Looking at means of dealing with soft errors. The thinned oxide has indicated improved TID tolerance of commercial products hardened by "serendipity" which does not guarantee hardness or say if the trend will continue. This presentation also focuses one reliability implications of thinned oxides.

  15. DIMENSIONAL STABILITY OF METHYL METHACRYLATE HARDENED HYBRID POPLAR WOOD

    Directory of Open Access Journals (Sweden)

    Wei-Dan Ding,

    2011-11-01

    Full Text Available This study examines the dimensional stability of fast-growing poplar clones wood after treatment by impregnation with methyl methacrylate (MMA. Six hybrid poplar clones from one plantation in Quebec were sampled. The effects of hardening with MMA on density as well as longitudinal, radial, tangential, and volumetric swelling properties (S, water uptake capacity (D, anti-swelling efficiency (ASE, and water repellent efficiency (WRE after soaking were investigated. Hardening treatment increased the density of all poplar woods by 1.2 to 1.6 and decreased the inner water migration rate during soaking. S and D values of hardened woods were significantly lower than those of controls, depending on the clone type. ASE and WRE values suggested that incorporating MMA effectively improved the dimensional stability of poplar wood at the early soaking stage, but was less effective in the long term.

  16. Mathematical modeling of fish burger baking using fractional calculus

    Directory of Open Access Journals (Sweden)

    Bainy Eduarda M.

    2017-01-01

    Full Text Available Tilapia (Oreochromis sp. is the most important and abundant fish species in Brazil due to its adaptability to different environments. The development of tilapia-based products could be an alternative in order to aggregate value and increase fish meat consumption. However, there is little information available on fishburger freezing and cooking in the literature. In this work, the mathematical modeling of the fish burger baking was studied. Previously to the baking process, the fishburgers were assembled in cylindrical shape of height equal to 8mm and diameter 100mm and then baked in an electrical oven with forced heat convection at 150ºC. A T-type thermocouple was inserted in the burger to obtain its temperature profile at the central position. In order to describe the temperature of the burger during the baking process, lumped-parameter models of integer and fractional order and also a nonlinear model due to heat capacity temperature dependence were considered. The burger physical properties were obtained from the literature. After proper parameter estimation tasks and statistical validation, the fractional order model could better describe the experimental temperature behavior, a value of 0.91±0.02 was obtained for the fractional order of the system with correlation coefficient of 0.99. Therefore, with the better temperature prediction, process control and economic optimization studies of the baking process can be conducted.

  17. Energetic model of metal hardening

    Directory of Open Access Journals (Sweden)

    Ignatova O.N.

    2011-01-01

    Full Text Available Based on Bailey hypothesis on the link between strain hardening and elastic lattice defect energy this paper suggests a shear strength energetic model that takes into consideration plastic strain intensity and rate as well as softening related to temperature annealing and dislocation annihilation. Metal strain hardening was demonstrated to be determined only by elastic strain energy related to the energy of accumulated defects. It is anticipated that accumulation of the elastic energy of defects is governed by plastic work. The suggested model has a reasonable agreement with the available experimental data for copper up to P = 70 GPa , for aluminum up to P = 10 GPa and for tantalum up to P = 20 GPa.

  18. Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products.

    Science.gov (United States)

    Vidal, Arnau; Sanchis, Vicente; Ramos, Antonio J; Marín, Sonia

    2015-07-01

    The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal processing has been studied. Baking temperature, time and initial mycotoxin concentration in the raw materials were assayed as factors. An improved UPLC-MS/MS method to detect DON, DON-3-glucoside, 3-ADON, 15-ADON and DOM-1 in wheat baked products was developed in the present assay. The results highlighted the importance of temperature and time in mycotoxin stability in heat treatments. OTA is more stable than DON in a baking treatment. Interestingly, the DON-3-glucoside concentrations increased (>300%) under mild baking conditions. On the other hand, it was rapidly reduced under harsh conditions. The 3-ADON decreased during the heat treatment; while DOM-1 increased after the heating process. Finally, the data followed first order kinetics for analysed mycotoxins and thermal constant rates (k) were calculated. This parameter can be a useful tool for prediction of mycotoxin levels.

  19. Release of MEMS devices with hard-baked polyimide sacrificial layer

    Science.gov (United States)

    Boroumand Azad, Javaneh; Rezadad, Imen; Nath, Janardan; Smith, Evan; Peale, Robert E.

    2013-03-01

    Removal of polyimides used as sacrificial layer in fabricating MEMS devices can be challenging after hardbaking, which may easily result by the end of multiple-step processing. We consider the specific commercial co-developable polyimide ProLift 100 (Brewer Science). Excessive heat hardens this material, so that during wet release in TMAH based solvents, intact sheets break free from the substrate, move around in the solution, and break delicate structures. On the other hand, dry reactive-ion etching of hard-baked ProLift is so slow, that MEMS structures are damaged from undesirably-prolonged physical bombardment by plasma ions. We found that blanket exposure to ultraviolet light allows rapid dry etch of the ProLift surrounding the desired structures without damaging them. Subsequent removal of ProLift from under the devices can then be safely performed using wet or dry etch. We demonstrate the approach on PECVD-grown silicon-oxide cantilevers of 100 micron × 100 micron area supported 2 microns above the substrate by ~100-micron-long 8-micron-wide oxide arms.

  20. Effects of different tempers on precipitation hardening of 6000 series aluminium alloys

    Institute of Scientific and Technical Information of China (English)

    LIU Hong; ZHAO Gang; LIU Chun-ming; ZUO Liang

    2007-01-01

    By means of Vickers hardness, mechanical property and formability tests, the effects of different tempers on precipitation hardening of 6000 series aluminium alloys for automotive body sheets were investigated. The results indicate that the short-time pre-aging at 170 ℃ makes for subsequent artificial aging precipitation hardening. With the increase of pre-aging time, the artificial aging hardenability increases. The aging hardening rate reaches the maximum when pre-aging time is up to 10 min, and then it decreases. The short-time pre-aging at 170 ℃ benefits sheets to obtain lower strength under delivery condition and consequently to improve stamping formability of automotive body sheets. The effects of different tempers on precipitation hardening are much more obvious than those of the alloying elements. It is a good treatment schedule to perform pre-aging for 5 min at 170 ℃ right after solution treatment.

  1. Parameters Optimization of Plasma Hardening Process Using Genetic Algorithm and Neural Network

    Institute of Scientific and Technical Information of China (English)

    LIU Gu; WANG Liu-ying; CHEN Gui-ming; HUA Shao-chun

    2011-01-01

    Plasma surface hardening process was performed to improve the performance of the AISI 1045 carbon steel.Experiments were carried out to characterize the hardening qualities.A predicting and optimizing model using genetic algorithm-back propagation neural network(GA-BP) was developed based on the experimental results.The non-linear relationship between properties of hardening layers and process parameters was established.The results show that the GA-BP predicting model is reliable since prediction results are in rather good agreement with measured results.The optimal properties of the hardened layer were deduced from GA.And through multi optimizations,the optimum comprehensive performances of the hardened layer were as follows:plasma arc current is 90 A,hardening speed is 2.2 m/min,plasma gas flow rate is 6.0 L/min and hardening distance is 4.3 mm.It concludes that GA-BP mode developed in this study provides a promising method for plasma hardening parameters prediction and optimization.

  2. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads.

    Science.gov (United States)

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2014-01-01

    Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  3. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

    Directory of Open Access Journals (Sweden)

    Maria Eduardo

    2014-01-01

    Full Text Available Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM, sodium stearoyl-2-lactylate (SSL, and lecithin (LC; and hydrocolloids, carboxymethylcellulose (CMC and high-methylated pectin (HM pectin were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50. Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13% and in combination with emulsifiers (from 7.9 to 27% compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  4. Simultaneous surface engineering and bulk hardening of precipitation hardening stainless steel

    DEFF Research Database (Denmark)

    Frandsen, Rasmus Berg; Christiansen, Thomas; Somers, Marcel A. J.

    2006-01-01

    This article addresses simultaneous bulk precipitation hardening and low temperature surface engineering of two commercial precipitation hardening stainless steels: Sandvik Nanoflex® and Uddeholm Corrax®. Surface engineering comprised gaseous nitriding or gaseous carburising. Microstructural....... The duration and temperature of the nitriding/carburising surface hardening treatment can be chosen in agreement with the thermal treatment for obtaining optimal bulk hardness in the precipitation hardening stainless steel....

  5. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II

    NARCIS (Netherlands)

    Nguyen, H.T.; Fels, van der Ine; Boekel, van Tiny

    2017-01-01

    This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after

  6. Shake, Bake, & Sprout: Nutrition Education at Vinton Farmer's Market

    OpenAIRE

    Butterfield, KM

    2016-01-01

    Presentation on healthy breakfast options for parents and children attending the Shake, Bake, & Sprout event at the Vinton Farmer's Market. Children participated in creating their own breakfast pizzas and parents received nutrition education handouts. This program reached twenty participants. true (Invited?) false (Extension publication?)

  7. [Baking ingredients, especially alpha-amylase, as occupational inhalation allergens in the baking industry].

    Science.gov (United States)

    Wüthrich, B; Baur, X

    1990-03-31

    Baker's asthma is the most frequent occupational lung disease in Switzerland and West Germany. Cereal flours, and more rarely flour parasites, are implicated as the responsible allergens. Based on an observation of a case of baker's asthma due to monovalent sensitization to alpha-amylase used as additive to flour, 31 bakers with occupational asthma and/or rhinitis were routinely tested by skin tests and serological RAST examinations for allergic sensitivity to flour, alpha-amylase and other bakery additives. 17/31 subjects (55%) reacted positively in scratch tests to a commercial powdered alpha-amylase and 13/20 (65%) to a lecithin preparation. 23/31 (74%) and 19/31 (61%) were RAST positive to wheat and to rye flour respectively. 32% had RAST specific IgE to alpha-amylase (from Aspergillus oryzae), 19.3% to soya bean flour and 16% to malt. 7/12 and 5/12 respectively reacted to trypsin inhibitor and lipoxidase, the main allergens in soya bean. In two patients monosensitization to alpha-amylase was present. In accordance with other reports we recommend that baking additives, especially alpha-amylase, should be tested in allergological diagnosis of occupational diseases in flour processing workers. Full declaration of all additives used in the bakery industry is needed.

  8. Design and construction of a batch oven for investigation of industrial continuous baking processes

    DEFF Research Database (Denmark)

    Stenby Andresen, Mette; Risum, Jørgen; Adler-Nissen, Jens

    2013-01-01

    of the baking was documented over a range of temperatures (160C to 190C). Practical Applications The purpose of this paper is to describe a new specially designed pilot scale batch oven. The batch oven is designed and constructed to imitate the baking processes in continuous tunnel ovens with forced convection......A new batch oven has been constructed to mimic industrial convection tunnel ovens for research and development of continuous baking processes. The process parameters (air flow, air temperature, air humidity, height of baking area and the baking band velocity) are therefore highly controllable...

  9. Line width roughness reduction by rational design of photoacid generator for sub-millisecond laser post-exposure bake

    Science.gov (United States)

    Jiang, Jing; Thompson, Michael O.; Ober, Christopher K.

    2014-03-01

    Sub-millisecond laser post-exposure bake (PEB) is an alternative technology to address the excessive acid diffusion for chemically amplified photoresist systems. By rationally designing the resist, laser post-exposure bake is able to improve the resolution and reduce the line width roughness (LWR) compared to patterns exposed under the same conditions but using conventional hotplate PEB. It was found that only the resist with high deprotection activation energy and low diffusion activation energy showed improved performance using laser PEB. Accordingly, a PAG was designed to have low acid diffusivity by binding the counter ions to a molecular glass core while keeping photophysical properties and processing conditions similar to a conventional PAG. By reducing the diffusivity of the counter ions, the PAG was able to further reduce LWR by 60% using laser PEB.

  10. Challenges in hardening technologies using shallow-trench isolation

    Energy Technology Data Exchange (ETDEWEB)

    Shaneyfelt, M.R.; Dodd, P.E.; Draper, B.L.; Flores, R.S.

    1998-02-01

    Challenges related to radiation hardening CMOS technologies with shallow-trench isolation are explored. Results show that trench hardening can be more difficult than simply replacing the trench isolation oxide with a hardened field oxide.

  11. Deformation Wave Hardening of Metallic Materials

    Directory of Open Access Journals (Sweden)

    A.V. Kirichek

    2014-07-01

    Full Text Available The article deals with the machine parts hardening by means of deformation waves generated by the impact system with a waveguide as an intermediary member. The conditions for the efficient use of impact energy for elastoplastic deformation of the processed material and creation of the deep hardened surface layer.

  12. Investigation of a Hardened Cement Paste Grout

    DEFF Research Database (Denmark)

    Esteves, Luis Pedro; Sørensen, Eigil Verner

    This report documents a series of tests performed on a hardened cement paste grout delivered by the client, Det Norske Veritas A/S.......This report documents a series of tests performed on a hardened cement paste grout delivered by the client, Det Norske Veritas A/S....

  13. Method of hardening a fluid mass

    NARCIS (Netherlands)

    Zitha, P.L.J.; Jansen, J.D.

    2003-01-01

    The invention relates to a method of hardening a fluid mass in contact with a wall, in a desirable shape. According to the invention, the fluid mass is a magneto-rheological fluid mixture that in addition to at least one hardening component comprises a particulate magnetic component, with minimally

  14. Method of hardening a fluid mass

    NARCIS (Netherlands)

    Zitha, P.L.J.; Jansen, J.D.

    2003-01-01

    The invention relates to a method of hardening a fluid mass in contact with a wall, in a desirable shape. According to the invention, the fluid mass is a magneto-rheological fluid mixture that in addition to at least one hardening component comprises a particulate magnetic component, with minimally

  15. HARDENING OF CRANE RAILS BY PLASMA DISCRETE-TIME SURFACE TREATMENT

    Directory of Open Access Journals (Sweden)

    S. S. Samotugin

    2017-01-01

    Full Text Available Crane wheels and rails are subjected to intensive wear in the process of operation. Therefore, improvement of these components’ performance can be considered a task of high importance. A promising direction in this regard is surface treatment by highly concentrated energy flows such as laser beams or plasma jets. This thesis suggests that the use of gradient plasma surface treatment can improve the performance of crane rails. A research was conducted, according to which hardened zones were deposited on crane rails under different treatment modes. Microhardness was measured both at the surface and in depth using custom-made microsections. The article includes the results of study of plasma surface hardening effects on wear resistance of crane rails. Change of plasma surface treatment parameters (current, plasma torch movement speed, argon gas flow rate allows for desired steel hardness and structure, while the choice of optimal location for hardened zones makes it possible to significantly improve wear resistance and crack resistance. As a result of plasma surface hardening, the fine-grained martensite structure is obtained with mainly lamellar morphology and higher hardness rate compared toinduction hardening or overlaying. Wear test of carbon steels revealed that plasma surfacing reduces abrasive wear rate compared to the irinitial state by 2 to 3 times. Enough sharp boundary between hardened and non-hardened portions has a positive effect on the performance of parts under dynamic loads, contributing to the inhibition of cracks during the transition from solid to a soft metal. For carbon and low alloy rail steels, the properties achieved by plasma surface hardening can effectively replace induction hardening or overlaying.The mode range for plasma surface treatment that allow sobtaining a surface layer with certain operating properties has been determined.

  16. Spectral Hardening and Geoeffectiveness of Solar Flares

    Science.gov (United States)

    Jain, R.; Kumar, S.; Dave, H.; Deshpande, M. R.

    We present the results of a few typical flares that observed by the first space borne solar astronomy experiment of India namely "Solar X-ray Spectrometer (SOXS)" mission, which has completed one year of its successful operation in geostationary orbit. The SOXS mission onboard GSAT-2 Indian spacecraft was launched successfully by GSLV-D2 rocket on 08 May 2003 to study the energy release and particle acceleration in solar flares. The SOXS is composed of two independent payloads viz. SOXS Low Energy Detector (SLD) payload, and SOXS High Energy Detector (SHD) payload. We restrict our presentation to SLD payload that designed, developed and fabricated by Physical Research Laboratory (PRL) in collaboration with Space Application Centre (SAC), Ahmedabad and ISRO Satellite Centre (ISAC), Bangalore of Indian Space Research Organization (ISRO). We briefly present the scientific objectives and instrumentation of the SLD payload. The SLD payload employs the state-of-art solid state detectors viz. Si PIN and CZT detectors, which reveal sub-keV spectral and 100ms temporal resolution characteristics that are necessary to study the spectral response of the flare components. The dynamic range of Si and CZT detectors is 4-25 and 4-56 keV respectively. The SLD has observed more than 140 flares of C and M class since its commissioning in the orbit. We present the X-ray emission characteristics of a few typical flares in view of their spectral hardening and geo-effectiveness. We extend our study of these flares to optical and radio waveband observations in order to improve the relationship of X-ray spectral hardening and geo-effectiveness. The flares with harder spectra and associated with small or large CME, and radio emission at frequencies above 10 GHz are found geo-effective.

  17. Comparison of Thermal Creep Strain Calculation Results Using Time Hardening and Strain Hardening Rules

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Junehyung; Cheon, Jinsik; Lee, Byoungoon; Lee, Chanbock [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

    2014-05-15

    One of the design criteria for the fuel rod in PGSFR is the thermal creep strain of the cladding, because the cladding is exposed to a high temperature for a long time during reactor operation period. In general, there are two kind of calculation scheme for thermal creep strain: time hardening and strain hardening rules. In this work, thermal creep strain calculation results for HT9 cladding by using time hardening and strain hardening rules are compared by employing KAERI's current metallic fuel performance analysis code, MACSIS. Also, thermal creep strain calculation results by using ANL's metallic fuel performance analysis code, LIFE-METAL which adopts strain hardening rule are compared with those by using MACSIS. Thermal creep strain calculation results for HT9 cladding by using time hardening and strain hardening rules were compared by employing KAERI's current metallic fuel performance analysis code, MACSIS. Also, thermal creep strain calculation results by using ANL's metallic fuel performance analysis code, LIFE-METAL which adopts strain hardening rule were compared with those by using MACSIS. Tertiary creep started earlier in time hardening rule than in strain hardening rule. Also, calculation results by MACSIS with strain hardening and those obtained by using LIFE-METAL were almost identical to each other.

  18. Microstructural evolution and mechanical behaviour of surface hardened low carbon hot rolled steel

    Energy Technology Data Exchange (ETDEWEB)

    Tewary, N.K. [Department of Metallurgy and Materials Engineering, Bengal Engineering and Science University, Shibpur, Howrah 711103 (India); Syed, B. [R and D Division, Tata Steel Limited, Jamshedpur 831007 (India); Ghosh, S.K., E-mail: skghosh@metal.becs.ac.in [Department of Metallurgy and Materials Engineering, Bengal Engineering and Science University, Shibpur, Howrah 711103 (India); Kundu, S. [R and D Division, Tata Steel Limited, Jamshedpur 831007 (India); Shariff, S.M.; Padmanabham, G. [Centre for Laser Processing, ARCI-Hyderabad, Balapur PO, AP 500005 (India)

    2014-06-01

    Surface hardening of low carbon hot rolled C–Mn steel has been successfully performed by high power diode laser with an achievable case depth of about 300 μm. The laser treated samples have been characterised using optical microscope, scanning electron microscope, transmission electron microscope, and X-ray diffraction techniques. Higher hardness level is achieved in laser surface hardened zone (≈300 HV) than in the base alloy region (≈140 HV). The variation in hardness as a function of distance across the laser tracks is observed during multi-track laser hardening. Laser hardened steel sheets show enhanced mechanical strength (YS: 383–443 MPa, UTS: 476–506 MPa) with the lowering of percentage total elongation (23–28%) compared to the base alloy (YS: 351 MPa, UTS: 450 MPa and total elongation is 32%). Strain hardening exponent (‘n’) has been evaluated from true tensile stress–strain diagram and it shows a similar nature for both base alloy and laser treated steels. The microstructure in the base alloy region consists of a mixture of ferrite and pearlite, whereas predominantly lath martensite is present in the laser hardened surface layer. The improvement of mechanical strength is discussed in terms of the formation of this hardened layer on the surface.

  19. The influence of Glassex additive on properties of microwave-hardened and self- hardened moulding sands with water glass

    Directory of Open Access Journals (Sweden)

    K. Major-Gabryś

    2012-01-01

    Full Text Available The article takes into consideration the researches concerning inserting the Glassex additive to the microwaved-hardened and self- hardened moulding sands with water glass. In the research different types of ester hardeners to self-hardened moulding sands with water glass were used. The influence of Glassex additive on retained strength of moulding sands with different hardeners and prepared by different technologies of hardening were tested. The influence of different hardeners and the technology of hardening on retained strength of moulding sand with water glass and the Glassex additive were also estimated.

  20. VISIBLE COSTS AND HIDDEN COSTS IN THE BAKING INDUSTRY

    Directory of Open Access Journals (Sweden)

    Criveanu Maria

    2013-04-01

    Full Text Available Hidden costs are present in the activity of any company, hardly identified in the traditional administrative accounting. The high levels of the hidden costs and their unknown presence have serious consequences on the decisions made by the managers. This paper aims at presenting some aspects related to the hidden costs that occur in the activity of the companies in the baking industry and the possibilities to reduce their level.

  1. VISIBLE COSTS AND HIDDEN COSTS IN THE BAKING INDUSTRY

    OpenAIRE

    Criveanu Maria; Ţaicu Marian

    2013-01-01

    Hidden costs are present in the activity of any company, hardly identified in the traditional administrative accounting. The high levels of the hidden costs and their unknown presence have serious consequences on the decisions made by the managers. This paper aims at presenting some aspects related to the hidden costs that occur in the activity of the companies in the baking industry and the possibilities to reduce their level.

  2. 麦精在面包中的应用%Application of malt extract in bread baking

    Institute of Scientific and Technical Information of China (English)

    张菊芬; 粟婉媛; 陈小泉

    2011-01-01

    The effect of malt extract in different addition dose on bread baking performance was studied,a bread preservation test was carried out,and the optimum malt extract dose was investigated.Results indicate that adding the malt extract can improve the performance in bread baking.The sensory evaluation proves that the bread texture and water binding capacity are improved by a proper addition of malt extract,especially the bread taste,flavor and inner textural structure.Furthermore,dough time and baking time of bread are shortened by the malt extract addition.The optimum addition dose of the malt extract in bread production is 4%.%研究了麦精的不同添加量对面包烘焙品质的影响,并进行了面包的贮藏试验,得出了面包中麦精的最适添加量。研究发现,麦精的添加在一定程度上提高了面包的口感,改善了面包的感官品质、质构以及面包的持水性。此外添加麦精可以缩短发酵时间和烘焙时间,面包中麦精的最适添加量为4%。

  3. INFLUENCE OF LONG LASTING FREEZING TO BAKING QUALITY

    Directory of Open Access Journals (Sweden)

    Jana Šmitalová

    2013-12-01

    Full Text Available Foodstuff adapted by freezing is able to use for final setting immediately and its important contribution is sparing of working action and time connected to their next setting in our households or in catering corporations. In frame of this topic some baking experiment were realized with application of the main component – smooth wheat flour T 650 and the raw yeasting. It was monitored the baking quality of loafs made of fresh dough and loafs made of dough which was frozen one, two, three, four, five, six and nine months in -18°C. The biggest decline of the quality of bread made from frozen dough was monitored right after the first month. Decline of its size was 19.0%. Strong decline of size was monitored after five months (18.1% and after six months of storage in freezer (23.8%. Decline of baking quality during storage was mainly caused by declining activity of yeasts and by the loss of their yeasty ability. These conditions cased gradual decline of the solidity of the dough.

  4. Characterization of sponge cake baking in an instrumented pilot oven

    Directory of Open Access Journals (Sweden)

    Alain Sommier

    2012-10-01

    Full Text Available The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

  5. Hardening of the surface layers of a hollow billet formed by centrifugal casting

    Science.gov (United States)

    Chumanov, V. I.; Chumanov, I. V.; Anikeev, A. N.; Garifulin, R. R.

    2010-12-01

    One of the methods to increase the mechanical properties of steel is its hardening via the introduction of a refractory fine-grained phase into a melt. A method of fabrication of a tube blank by centrifugal casting accompanied by hardening with a refractory phase is considered. The introduction of fine tungsten and silicon carbides is shown to improve the structure of grade 15 steel and to increase the wear resistance of a tube blank made of this steel.

  6. Work Hardening Behavior of 1020 Steel During Cold-Beating Simulation

    Science.gov (United States)

    CUI, Fengkui; LING, Yuanfei; XUE, Jinxue; LIU, Jia; LIU, Yuhui; LI, Yan

    2017-03-01

    The present research of cold-beating formation mainly focused on roller design and manufacture, kinematics, constitutive relation, metal flow law, thermo-mechanical coupling, surface micro-topography and microstructure evolution. However, the research on surface quality and performance of workpieces in the process of cold-beating is rare. Cold-beating simulation experiment of 1020 steel is conducted at room temperature and strain rates ranging from 2000 to 4000 s-1 base on the law of plastic forming. According to the experimental data, the model of strain hardening of 1020 steel is established, Scanning Electron Microscopy(SEM) is conducted, the mechanism of the work hardening of 1020 steel is clarified by analyzing microstructure variation of 1020 steel. It is found that the strain rate hardening effect of 1020 steel is stronger than the softening effect induced by increasing temperatures, the process of simulation cold-beating cause the grain shape of 1020 steel significant change and microstructure elongate significantly to form a fibrous tissue parallel to the direction of deformation, the higher strain rate, the more obvious grain refinement and the more hardening effect. Additionally, the change law of the work hardening rate is investigated, the relationship between dislocation density and strain, the relationship between work hardening rate and dislocation density is obtained. Results show that the change trend of the work hardening rate of 1020 steel is divided into two stages, the work hardening rate decreases dramatically in the first stage and slowly decreases in the second stage, finally tending toward zero. Dislocation density increases with increasing strain and strain rate, work hardening rate decreases with increasing dislocation density. The research results provide the basis for solving the problem of improving the surface quality and performance of workpieces under cold-beating formation of 1020 steel.

  7. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

    Science.gov (United States)

    Park, Eun Young; Jang, Sung-Bum; Lim, Seung-Taik

    2016-12-15

    The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb. Copyright © 2016. Published by Elsevier Ltd.

  8. Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.

    Science.gov (United States)

    Mäkinen, Outi E; Zannini, Emanuele; Arendt, Elke K

    2013-03-01

    Germination can be used to improve the sensory and nutritional properties of cereal and pseudocereal grains. Oat and quinoa are rich in minerals, vitamins and fibre while quinoa also contains high amounts of protein of a high nutritional value. In this study, oat and quinoa malts were produced and incorporated in a rice and potato based gluten free formulation. Germination of oat led to a drastic increase of α-amylase activity from 0.3 to 48 U/g, and minor increases in proteolytic and lipolytic activities. Little change was observed in quinoa except a decrease in proteolytic activity from 9.6 to 6.9 U/g. Oat malt addition decreased batter viscosities at both proofing temperature and during heating. These changes led to a decrease in bread density from 0.59 to 0.5 g/ml and the formation of a more open crumb, but overdosing of oat malt deteriorated the product as a result of excessive amylolysis during baking. Quinoa malt had no significant effect on the baking properties due to low α-amylase activity. Despite showing a very different impact on the bread quality, both malts influenced the electrophoretic patterns of rice flour protein similarly. This suggests that malt induced proteolysis does not influence the technological properties of a complex gluten free formulation.

  9. Production of crude xylanase from Thermoascus aurantiacus CBMAI 756 aiming the baking process.

    Science.gov (United States)

    Oliveira, Denise S; Meherb-Dini, Carolina; Franco, Célia M L; Gomes, Eleni; Da-Silva, Roberto

    2010-09-01

    In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological properties of dough, loaf specific volume, and crumb firmness. The purpose of this study was to find a better solid-state fermentation substrate to produce high levels of xylanase and low levels of protease and amylase, which are enzymes involved in bread quality, from Thermoascus aurantiacus CBMAI 756. Wheat bran, corncob, and corn straw were used as energy sources. The enzyme extract of corncob showed high xylanase activity (130 U/mL) and low amylase and protease activity (baking industry, because it results in a slower degradation of gluten. Our results confirm this finding, because the enzyme obtained by fermentation in corncob resulted in a gluten with a higher specific volume than all the other substrates that were tested. The crude xylanase presented maximum activity at a pH of 5, and the optimum temperature was 75 °C. It was stable up to 70 °C for an hour and at a pH range from 4 to 10.

  10. Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components.

    Science.gov (United States)

    Huber, Regina; Schoenlechner, Regine

    2017-05-01

    Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy-consuming start-up phase. Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature, and time, but also by the batter ingredients. In this study, effects of different starches and sugar components were investigated. Within the selected starches, potato starch demonstrated the highest effects on increasing waffle stability and releasing properties compared to wheat and lupine flour (less than 7% sticking waffles). Rice flour performed worst, with almost 50% of sticking waffles. Most of these waffles were broken during take-off, due to their crumbly texture. Within the sugar components, glycerine was better suitable than sorbitol and crystal sugar was superior compared to powdered sugar. They required less take-off force. It could be demonstrated that waffles with increased stability and texture were those that showed the least number of sticking waffles, thus the main aim of batter ingredients was to improve waffle quality. Waffle quality was influenced by batter parameters, significant correlations could be found, for example, a positive correlation between pH- and L-value, negative correlations between pH- and a-value, or density and aw-value. This resulted in significant correlations with take-off-force, which was correlated with L*- and b*-value (negative) and positive to a*-value. Sticking behavior was strongly associated with b*-value (positive) and to a*-value (negative).

  11. 采运烤一体化烤房挂筐式烘烤烟叶的效应%Effects of Tobacco Harvesting Roast Integration Barn Basket Baking

    Institute of Scientific and Technical Information of China (English)

    刘久羽; 阚宏伟; 胡向丹; 张大斌; 孙建生; 邓泳; 张纪利

    2014-01-01

    In order to simplify the baking process of tobacco and reduce tobacco baking cost,the current widespread use of tobacco baking bulk curing barn was transformed and the tobacco harvesting roast basket type curing effect of hanging barn integration was studied in this paper.The results showed that logging roast integration barn basket baking could promote the transformation of tobacco inclusions and aroma precursors,promote the coordination of chemical composition,increase the content of neutral aroma substances and improve the proportion of high class leaf.it could save labor quantity 8.45,reduce baked cost 659.01 Yuan when baked fresh tobacco 4000 kg,and net income increased 939.01 Yuan each 600 kg dry tobacco.%为简化烟叶烘烤工作环节和降低烟叶烘烤成本,利用目前烟叶烘烤普遍使用的密集烤房进行改造,研究了烟叶采运烤一体化烤房的挂筐式烘烤效应。结果表明:采运烤一体化烤房挂筐式烘烤能够促进烟叶内含物和香气前体物质的转化,促进化学成分的协调性及中性香气物质的含量,提高上等烟叶比例。采烤4000 kg 鲜烟可节约用工数量8.45个,烟叶采烤成本降低659.01元;烤后干烟叶(600 kg)纯收入增加939.01元。

  12. Durability of High Performance Color Hardener

    Institute of Scientific and Technical Information of China (English)

    MA Bao-guo; DONG Rong-zhen; ZHU Hong-bo; ZHANG Li; JIAN Shou-wei

    2004-01-01

    The properties of high performance color hardener (HPCH) and the mechanism were studied.HPCH is a composite system, which is composed of cementitious and auxiliary cementing materials, composite additives, abrasion resistance component (aggregate) and pigment. The porosity and pore structure of the material are obviously improved due to the activation, filling and adsorption of auxiliary cementing materials, thus resulting in a great increase of binding capacity for ions in HPCH and the obstacles of ion migrating.The density of material structure, bonding capacity of cementitious material to the abrasion-resisting component and the corrosion resistance are greatly and effectively improved by adding the auxiliary cementing materials and compound additives. According to the tests of dry shrinkage, sulphate resistance, chloride permeability and Ca(OH)2 content distribution, the property superiority of HPCH is analyzed.The mechanism of materials modification of HPCH is explained from the microscopic point of view by testing the pore structure and pore distribution via the mercury intrusion pressure method.

  13. Radiation Hardening of LED Luminaires for Accelerator Tunnels

    CERN Document Server

    Devine, James D

    2016-01-01

    This paper summarises progress made towards the radiation hardening of LED emergency luminaires for evacuation and emergency response within the underground areas of the CERN accelerator complex. The objective has been to radiation harden existing Commercial Off-The-Shelf (COTS) emergency luminaires to maximise lighting performance, without compromising IEC 60598-2-22 compliance. A systems level approach has been adopted, leading to the development of a diode bridge based AC/DC power converter. Modified COTS luminaires including this converter design have been irradiated (to 100 kGy TID using a Cobalt-60 source), with results of a subsequent photometric analysis presented. Following encouraging tests results, a reference design for the power converter has been released under the CERN Open Hardware License to encourage manufacturer adoption. The paper concludes with areas of interest for future research in further improving the radiation hardness of LED emergency lighting for accelerators with detailed studies...

  14. Laser surface hardening of AISI H13 tool steel

    Institute of Scientific and Technical Information of China (English)

    Jae-Ho LEE; Jeong-Hwan JANG; Byeong-Don JOO; Young-Myung SON; Young-Hoon MOON

    2009-01-01

    An attempt was made to improve the surface hardness and wear properties of AISI H13 tool steel through solid solution hardening and refinement of microstructures using a 200 W fiber laser as a heat generating source. The hardness of laser melted zone was investigated. In order to identify the effect of heat input on the laser melting zone, scanning conditions were controlled. The results show that, the hardness of as-received AISI H13 tool steel is approximately Hv 240, and the hardness after laser surface heat treatment is around Hv 480-510. The hardening depth and width are increased with the increase in the heat input applied. Application of experimental results will be considered in tooling industry.

  15. Press Hardening Steel (PHS): a new coating and process technology

    Energy Technology Data Exchange (ETDEWEB)

    Faderl, J. [voestalpine Stahl Linz GmbH (Austria); Vehof, R. [Polynorm N.V., Bundschoten (Netherlands)

    2005-07-01

    Press hardening technology has been known for many years. Increased requirements with respect to safety and light weight construction of the steel body for cars and trucks force the automotive industry to use high strength steels more and more. Strength levels up to 1000 MPa can be provided with AHSS grades. Above 1000 MPa, these steel grades are coming to their limit with respect to strength vs. formability balance. PHS is a very attractive alternative concept. Hardenable 22MnB5 has been supplied - uncoated - for a long time. To avoid decarburization during heat treatment and to improve corrosion behaviour hot dip aluminized 22MnB5 was introduced to the market. Both materials, uncoated and hot dip aluminized, do not provide cathodic corrosion protection without postcoating (sheradizing..). In the last two years an improved press hardening technology and a zinc based coating providing cathodic protection was developed by voestalpine. Some results about strength homogeneity, formability, corrosion behaviour of this voestalpine-PHS technology will be presented in the paper. (orig.)

  16. COMPLEX SURFACE HARDENING OF STEEL ARTICLES

    Directory of Open Access Journals (Sweden)

    A. V. Kovalchuk

    2014-01-01

    Full Text Available The method of complex surface hardening of steel detailswas designed. The method is a compound of two processes of hardening: chemical heat treatment and physical vapor deposition (PVD of the coating. The result, achieved in this study is much higher, than in other work on this topic and is cumulative. The method designed can be used in mechanical engineering, medicine, energetics and is perspective for military and space technologies.

  17. An Experimental Investigation for Wear Rate Optimization on Different Gear Materials Using Hardening

    Directory of Open Access Journals (Sweden)

    Abhijeet sing v Makwana

    2016-07-01

    Full Text Available An Experimental Investigation for Wear Rate Optimization on Different Gear Materials (EN8, 8620 & MILD STEEL Using Hardening.” mainly focuses on the mechanical design and analysis of gearbox as transmit the power and live long life. Gears play an essential role in the performance of many products that we rely on in our everyday lives. Gears are mainly used in lathes machines, automobiles and all torque transmitting units. The improved mechanical properties achieved by hardening process. This research focuses on optimizing wear rate of different gear materials using hardening process. The main Objective of this research is to find out the best material for manufacturing gear by hardening process.

  18. Properties and Commercial Application of Manual Plasma Hardening

    Science.gov (United States)

    Korotkov, V. A.

    2016-11-01

    A new method and a device for plasma hardening of various parts are considered. Installation of the new device does not require too much investment (the active mechanical productions are appropriate for its accommodation) and special choice of personnel (welders train to use it without difficulty). Plasma hardening does not deform and worsen the smoothness of the surface, which makes it possible to employ many hardened parts without finishing mechanical treatment required after bulk or induction hardening. The hardened layer (about 1 mm) produced by plasma hardening exhibits better wear resistance than after bulk hardening with tempering, which prolongs the service life of the parts.

  19. Control technology for surface treatment of materials using induction hardening

    Energy Technology Data Exchange (ETDEWEB)

    Kelley, J.B.; Skocypec, R.D. [Sandia National Labs., NM (United States)

    1997-04-01

    In the industrial and automotive industries, induction case hardening is widely used to provide enhanced strength, wear resistance, and toughness in components made from medium and high carbon steels. The process uses significantly less energy than competing batch process, is environmentally benign, and is a very flexible in-line manufacturing process. As such, it can directly contribute to improved component reliability, and the manufacture of high-performance lightweight parts. However, induction hardening is not as widely used as it could be. Input material and unexplained process variations produce significant variation in product case depth and quality. This necessitates frequent inspection of product quality by destructive examination, creates higher than desired scrap rates, and causes de-rating of load stress sensitive components. In addition, process and tooling development are experience-based activities, accomplished by trial and error. This inhibits the use of induction hardening for new applications, and the resultant increase in energy efficiency in the industrial sectors. In FY96, a Cooperative Research and Development Agreement under the auspices of the Technology Transfer Initiative and the Partnership for a New Generation of Vehicles was completed. A multidisciplinary team from Sandia National Labs and Delphi Saginaw Steering Systems investigated the induction hardening by conducting research in the areas of process characterization, computational modeling, materials characterization, and high speed data acquisition and controller development. The goal was to demonstrate the feasibility of closed-loop control for a specific material, geometry, and process. Delphi Steering estimated annual savings of $2-3 million per year due to reduced scrap losses, inspection costs, and machine down time if reliable closed-loop control could be achieved. A factor of five improvement in process precision was demonstrated and is now operational on the factory floor.

  20. Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg

    OpenAIRE

    Toshiyuki Toyosaki; Yasuhide Sakane

    2013-01-01

    Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room tempera...

  1. Segmentation-free empirical beam hardening correction for CT

    Energy Technology Data Exchange (ETDEWEB)

    Schüller, Sören; Sawall, Stefan [German Cancer Research Center (DKFZ), Im Neuenheimer Feld 280, Heidelberg 69120 (Germany); Stannigel, Kai; Hülsbusch, Markus; Ulrici, Johannes; Hell, Erich [Sirona Dental Systems GmbH, Fabrikstraße 31, 64625 Bensheim (Germany); Kachelrieß, Marc, E-mail: marc.kachelriess@dkfz.de [German Cancer Research Center (DKFZ), Im Neuenheimer Feld 280, 69120 Heidelberg (Germany)

    2015-02-15

    Purpose: The polychromatic nature of the x-ray beams and their effects on the reconstructed image are often disregarded during standard image reconstruction. This leads to cupping and beam hardening artifacts inside the reconstructed volume. To correct for a general cupping, methods like water precorrection exist. They correct the hardening of the spectrum during the penetration of the measured object only for the major tissue class. In contrast, more complex artifacts like streaks between dense objects need other techniques of correction. If using only the information of one single energy scan, there are two types of corrections. The first one is a physical approach. Thereby, artifacts can be reproduced and corrected within the original reconstruction by using assumptions in a polychromatic forward projector. These assumptions could be the used spectrum, the detector response, the physical attenuation and scatter properties of the intersected materials. A second method is an empirical approach, which does not rely on much prior knowledge. This so-called empirical beam hardening correction (EBHC) and the previously mentioned physical-based technique are both relying on a segmentation of the present tissues inside the patient. The difficulty thereby is that beam hardening by itself, scatter, and other effects, which diminish the image quality also disturb the correct tissue classification and thereby reduce the accuracy of the two known classes of correction techniques. The herein proposed method works similar to the empirical beam hardening correction but does not require a tissue segmentation and therefore shows improvements on image data, which are highly degraded by noise and artifacts. Furthermore, the new algorithm is designed in a way that no additional calibration or parameter fitting is needed. Methods: To overcome the segmentation of tissues, the authors propose a histogram deformation of their primary reconstructed CT image. This step is essential for the

  2. Reduction of metal artifacts: beam hardening and photon starvation effects

    Science.gov (United States)

    Yadava, Girijesh K.; Pal, Debashish; Hsieh, Jiang

    2014-03-01

    The presence of metal-artifacts in CT imaging can obscure relevant anatomy and interfere with disease diagnosis. The cause and occurrence of metal-artifacts are primarily due to beam hardening, scatter, partial volume and photon starvation; however, the contribution to the artifacts from each of them depends on the type of hardware. A comparison of CT images obtained with different metallic hardware in various applications, along with acquisition and reconstruction parameters, helps understand methods for reducing or overcoming such artifacts. In this work, a metal beam hardening correction (BHC) and a projection-completion based metal artifact reduction (MAR) algorithms were developed, and applied on phantom and clinical CT scans with various metallic implants. Stainless-steel and Titanium were used to model and correct for metal beam hardening effect. In the MAR algorithm, the corrupted projection samples are replaced by the combination of original projections and in-painted data obtained by forward projecting a prior image. The data included spine fixation screws, hip-implants, dental-filling, and body extremity fixations, covering range of clinically used metal implants. Comparison of BHC and MAR on different metallic implants was used to characterize dominant source of the artifacts, and conceivable methods to overcome those. Results of the study indicate that beam hardening could be a dominant source of artifact in many spine and extremity fixations, whereas dental and hip implants could be dominant source of photon starvation. The BHC algorithm could significantly improve image quality in CT scans with metallic screws, whereas MAR algorithm could alleviate artifacts in hip-implants and dentalfillings.

  3. Effect of laser surface hardening on the microstructure, hardness and residual stresses of austempered ductile iron grades

    Energy Technology Data Exchange (ETDEWEB)

    Soriano, C., E-mail: csoriano@tekniker.es [Tekniker-IK4, Manufacturing Processes Department, Avda. Otaola 20, CP-20600, Eibar (Gipuzkoa) (Spain); Leunda, J.; Lambarri, J.; Garcia Navas, V.; Sanz, C. [Tekniker-IK4, Manufacturing Processes Department, Avda. Otaola 20, CP-20600, Eibar (Gipuzkoa) (Spain)

    2011-06-01

    A study of the laser surface hardening process of two austempered ductile iron grades, with different austempering treatments has been carried out. Hardening was performed with an infrared continuous wave Nd:YAG laser in cylindrical specimens. The microstructure of the laser hardened samples was investigated using an optical microscope, microhardness profiles were measured and surface and radial residual stresses were studied by an X-ray diffractometer. Similar results were achieved for both materials. A coarse martensite with retained austenite structure was found in the treated area, resulting in a wear resistant effective layer of 0.6 mm to 1 mm with a microhardness between 650 HV and 800 HV. Compressive residual stresses have been found at the hardened area being in agreement with the microhardness and microstructural variations observed. The achieved results point out that the laser surface hardening is a suitable method for improving the mechanical properties of austempered ductile irons.

  4. Modeling and simulation of an anode carbon baking furnace

    Directory of Open Access Journals (Sweden)

    Ø. Gundersen

    1995-01-01

    Full Text Available The anode temperature profile in a Hydro Aluminium baking furnace is obtained by solving the three dimensional heat equation. The main heat transfer and chemical processes are taken into account. Due to symmetry, one half of a pit is modeled. Along the gas path, submodels are derived for the under-pit area, pit area and under-lid area. For the gas flow, a stationary model is derived, whereas the heat equations are dynamically solved. The numerical model is derived from the control volume formulation.

  5. Interaction between alloying and hardening of cast iron surface

    Institute of Scientific and Technical Information of China (English)

    刘政军; 郝雪枫; 傅迎庆; 牟力军

    2002-01-01

    To improve wear resistance of surface will increase the service life of gray cast iron directly. This paper presents that gray cast iron surface coated with alloy powder is locally remelted by TIG arc to increase the wear resistance. The influences of arc current and scanning rate etc on surface properties are found. Under different conditions, the microstructure, hardness and wear resistance of remelted layer are analyzed and measured. The results indicate that the gray cast iron surface can be strengthened by TIG arc local remelting treatment. Especially, surface alloying hardening effect is best and surface properties are improved remarkably.

  6. On Analytical Solutions to Beam-Hardening

    Science.gov (United States)

    Rigaud, G.

    2017-01-01

    When polychromatic X-rays propagate through a material, for instance in computerized tomography (CT), low energy photons are more attenuated resulting in a "harder" beam. The beam-hardening phenomenon breaks the monochromatic radiation model based on the Radon transform giving rise to artifacts in CT reconstructions to the detriment of visual inspection and automated segmentation algorithms. We propose first a simplified analytic representation for the beam-hardening. Besides providing a general understanding of the phenomenon, this model proposes to invert the beam-hardening effect for homogeneous objects leading to classical monochromatic data. For heterogeneous objects, no analytical reconstruction of the density can be derived without more prior information. However, the beam-hardening is shown to be a smooth operation on the data and thus to preserve the encoding of the singularities of the attenuation map within the data. A microlocal analysis encourages the use of contour extraction methods to solve partially the beam-hardening effect even for heterogeneous objects. The application of both methods, exact analytical solution for homogeneous objects and feature extraction for heterogeneous ones, on real data demonstrates their relevancy and efficiency.

  7. Paleointensities From a Baked Contact: a Multi-Method Experiment

    Science.gov (United States)

    Bohnel, H.; Herrero-Bervera, E.; Hill, M. J.; Yamamoto, Y.

    2011-12-01

    The baked contact test is traditionally used to prove the origin of a NRM in old rocks. It consists in the comparison of the NRM from an igneous rock with that of the rock which has been reheated by that igneous rock. In the vicinity of the City of Queretaro (Mexico) such a situation is given by an upper Tertiary lava flow which has reheated profoundly underlying lake/alluvial sediments. This situation was deemed to be ideal for testing different PI methods, as the lava flow and baked sediments are thought to have different rock magnetic properties, but should have recorded the same paleointensity. As the success of paleointensity experiments is often dependent on the rock magnetic properties, such a situation may provide information about the conditions that may be responsible for the success or failure in a particular PI method. The PI methods applied to the lava and sediment rocks are: Thellier-Coe, microwave, multi-specimen pTRM, LTD-DHT Shaw.

  8. Navy bean flour particle size and protein content affect cake baking and batter quality

    Science.gov (United States)

    There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...

  9. In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

    Science.gov (United States)

    Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

    2007-09-01

    The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

  10. On the relationship between large-deformation properties of wheat flour dough and baking quality

    NARCIS (Netherlands)

    Sliwinski, E.L.; Kolster, P.; Vliet, van T.

    2004-01-01

    Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

  11. On the relationship between large-deformation properties of wheat flour dough and baking quality

    NARCIS (Netherlands)

    Sliwinski, E.L.; Kolster, P.; Vliet, van T.

    2004-01-01

    Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

  12. Modeling of Irradiation Hardening of Polycrystalline Materials

    Energy Technology Data Exchange (ETDEWEB)

    Li, Dongsheng; Zbib, Hussein M.; Garmestani, Hamid; Sun, Xin; Khaleel, Mohammad A.

    2011-09-14

    High energy particle irradiation of structural polycrystalline materials usually produces irradiation hardening and embrittlement. The development of predict capability for the influence of irradiation on mechanical behavior is very important in materials design for next generation reactors. In this work a multiscale approach was implemented to predict irradiation hardening of body centered cubic (bcc) alpha-iron. The effect of defect density, texture and grain boundary was investigated. In the microscale, dislocation dynamics models were used to predict the critical resolved shear stress from the evolution of local dislocation and defects. In the macroscale, a viscoplastic self-consistent model was applied to predict the irradiation hardening in samples with changes in texture and grain boundary. This multiscale modeling can guide performance evaluation of structural materials used in next generation nuclear reactors.

  13. An Anisotropic Hardening Model for Springback Prediction

    Science.gov (United States)

    Zeng, Danielle; Xia, Z. Cedric

    2005-08-01

    As more Advanced High-Strength Steels (AHSS) are heavily used for automotive body structures and closures panels, accurate springback prediction for these components becomes more challenging because of their rapid hardening characteristics and ability to sustain even higher stresses. In this paper, a modified Mroz hardening model is proposed to capture realistic Bauschinger effect at reverse loading, such as when material passes through die radii or drawbead during sheet metal forming process. This model accounts for material anisotropic yield surface and nonlinear isotropic/kinematic hardening behavior. Material tension/compression test data are used to accurately represent Bauschinger effect. The effectiveness of the model is demonstrated by comparison of numerical and experimental springback results for a DP600 straight U-channel test.

  14. Induction surface hardening of hard coated steels

    DEFF Research Database (Denmark)

    Pantleon, Karen; Kessler, Olaf; Hoffmann, Franz

    1999-01-01

    -process is the high deposition temperature, consequently the properties of steel substrates are negatively influenced. Therefore, a subsequent heat treatment of the coated steels is necessary to restore the properties of steels ready for operation. Induction surface hardening is used as a method of heat treatment....... The effect of induction surface hardening on the properties of the coating-substrate-systems is mainly characterized using investigations of microstructure and chemical composition as well as measurements of hardness and residual stresses in dependence on the distance from the surface. Furthermore......, the scratch test is used to estimate critical loads for cohesive and adhesive failure of the coatings. Additionally, distortion measurements are carried out. The results emphasize the advantage of induction surface hardening as a method of subsequent heat treatment of CVD-coated steels....

  15. Degradation of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking.

    Science.gov (United States)

    Siegel, David; Feist, Michael; Proske, Matthias; Koch, Matthias; Nehls, Irene

    2010-09-01

    The stability of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking was investigated by model experiments using a spiked wholemeal wheat flour matrix. For alternariol and alternariol monomethyl ether, but not for altenuene, degradation products, formed through a sequence of hydrolysis and decarboxylation, could be identified in pilot studies. The simultaneous quantification of alternariol, alternariol monomethyl ether, altenuene, and the degradation products was achieved by a newly developed high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) multimethod. The obtained quantitative data indicate that the Alternaria mycotoxins are barely degraded during wet baking, while significant degradation occurs upon dry baking, with the stability decreasing in the order alternariol monomethyl ether>alternariol>altenuene. The novel degradation products could be detected after the wet baking of flour spiked with alternariol and in a sample survey of 24 commercial cereal based baking products.

  16. A novel radiation hardened by design latch

    Institute of Scientific and Technical Information of China (English)

    Huang Zhengfeng; Liang Huaguo

    2009-01-01

    Due to aggressive technology scaling, radiation-induced soft errors have become a serious reliability concern in VLSI chip design. This paper presents a novel radiation hardened by design latch with high single-event-upset (SEU) immunity. The proposed latch can effectively mitigate SEU by internal dual interlocked scheme. The propagation delay, power dissipation and power delay product of the presented latch are evaluated by detailed SPICE simulations. Compared with previous SEU-hardening solutions such as TMR-Latch, the presented latch is more area efficient, delay and power efficient. Fault injection simulations also demonstrate the robustness of the presented latch even under high energy particle strikes.

  17. "Work-Hardenable" ductile bulk metallic glass.

    Science.gov (United States)

    Das, Jayanta; Tang, Mei Bo; Kim, Ki Buem; Theissmann, Ralf; Baier, Falko; Wang, Wei Hua; Eckert, Jürgen

    2005-05-27

    Usually, monolithic bulk metallic glasses undergo inhomogeneous plastic deformation and exhibit poor ductility (< 1%) at room temperature. We present a new class of bulk metallic glass, which exhibits high strength of up to 2265 MPa together with extensive "work hardening" and large ductility of 18%. Significant increase in the flow stress was observed during deformation. The "work-hardening" capability and ductility of this class of metallic glass is attributed to a unique structure correlated with atomic-scale inhomogeneity, leading to an inherent capability of extensive shear band formation, interactions, and multiplication of shear bands.

  18. Radiation hardening revisited: Role of intracascade clustering

    DEFF Research Database (Denmark)

    Singh, B.N.; Foreman, A.J.E.; Trinkaus, H.

    1997-01-01

    be explained in terms of conventional dispersed-barrier hardening because (a) the grown-in dislocations are not free, and (b) irradiation-induced defect clusters are not rigid indestructible Orowan obstacles. A new model called 'cascade-induced source hardening' is presented where glissile loops produced...... directly in cascades are envisaged to decorate the grown-in dislocations so that they cannot act as dislocation sources. The upper yield stress is related to the breakaway stress which is necessary to pull the dislocation away from the clusters/loops decorating it. The magnitude of the breakaway stress has...

  19. Plasma Arc Surface Hardening Robot Technology

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    In national economy and national defense, a lot of ma chine components become worthless early because of wear and tear and corrode. It leads to huge loss of resource and material. Surface hardening of the steel cou ld form a hard, wearable, corrode-resisting layer on the surface to enhance the mechanical property of the machine component. From 1980s, there is a new method of surface hardening that is heating with plasma arc. It overcomes the shortage of old methods and is adopted in automotive product ...

  20. Investigation of Hardened Filling Grout Samples

    DEFF Research Database (Denmark)

    Sørensen, Eigil V.

     Suzlon Wind Energy A/S requested on August 28, 2007 an investigation of 2 samples of a hardened filling grout to be carried out, comprising drilling and strength determination of 4 test cylinders, and description of the surface characteristics of the samples....... Suzlon Wind Energy A/S requested on August 28, 2007 an investigation of 2 samples of a hardened filling grout to be carried out, comprising drilling and strength determination of 4 test cylinders, and description of the surface characteristics of the samples....

  1. Induction surface hardening of hard coated steels

    DEFF Research Database (Denmark)

    Pantleon, Karen; Kessler, Olaf; Hoffmann, Franz

    1999-01-01

    . The effect of induction surface hardening on the properties of the coating-substrate-systems is mainly characterized using investigations of microstructure and chemical composition as well as measurements of hardness and residual stresses in dependence on the distance from the surface. Furthermore......, the scratch test is used to estimate critical loads for cohesive and adhesive failure of the coatings. Additionally, distortion measurements are carried out. The results emphasize the advantage of induction surface hardening as a method of subsequent heat treatment of CVD-coated steels....

  2. 焙烤小麦胚芽中丙烯酰胺含量测定分析%A STUDY ON DETERMINATION OF ACRYLAMIDE IN BAKED WHEAT GERM

    Institute of Scientific and Technical Information of China (English)

    贾志成; 任文明

    2011-01-01

    利用气相色谱对焙烤小麦胚芽中丙烯酰胺的浓度进行了测定,并比较不同焙烤条件下麦芽中丙烯酰胺含量,结果显示丙烯酰胺在0.125μg,/ml 1mL-2.0μ,g/ml 1mL浓度范围内具有良好的线性(R2 =0.999),加标平均回收率在88.1% ~ 104.6%之间,相对标准偏差(RSD)小于6.7%;焙烤温度相同时,麦芽中丙烯酰胺含量会随着焙烤时间的增加而变大,焙烤时间相同,当焙烤温度在170℃ ~ 200℃范围内时,麦芽中丙烯酰胺含量随着温度的升高而不断减少.%The wheat germ was used as sample, setting 140 ℃ , 170 ℃ , 200 ℃ as the baking temperature, and each temperature level was matched with different process time (The times are 10,15 and 20 min) for baking. After adding methacrylami as the internal standard,the sample was extracted by water and then deproteinized by carrez solution and defatted by n - hexane, extracted with ethyl acetate, then evaporated to 1 m 1. The concentration of acrylamide is determined by gas chromatography to compare the content of ac-rylamide of baked germ at different baking conditions. Results were shown The linear ranges of concentration of acrylamide was 0. 125μg/mL~2.0 μg/mL(R2 =0.999). The average recoveries from 88. 1% to 104.6% , and the relative standard derivations were lower than 6.7% ; When the baking temperature is the same, the content of acrylamide in wheat will improve with the increase of bakmg time. When baking time duration was the same, the content level of acrylamide decreased with the increase of baking temperature (170℃ ~200℃).

  3. Antioxidant effects of the water-soluble fraction of baked sponge cake made with silky fowl egg: comparison with White Leghorn egg.

    Science.gov (United States)

    Toyosaki, T; Koketsu, M

    2007-08-01

    1. The antioxidant effects of the water-soluble fraction of baked sponge cakes made with silky fowl eggs and White Leghorn eggs were studied. The mechanism of the antioxidant effect was also investigated. 2. The antioxidant effect on the oxidation of linoleic acid increased in the water-soluble fraction of cake made with silky eggs. In contrast, Leghorn eggs significantly decreased the rate of antioxidant activity. The browning index of the water-soluble fraction of baked sponge cake made with silky fowl eggs changed from 0.052 to 1.240 after 20 min at 180 degrees C, while that made with Leghorn eggs changed from 0.037 to 0.710. 3. There are correlations between the rate of browning index and antioxidant activity. Superoxide anion (O2(-)) and hydrogen peroxide (H(2)O(2)) in water-soluble fractions of baked sponge cakes made with silky fowl eggs and hen's eggs were formed during light exposure for 20 min at 10,000 lux, and their formation could be significantly inhibited by the addition of tryptophan or mannitol, scavengers of hydroxyl radicals (*OH). These results were strong evidence of direct participation of *OH, formed by the Haber-Weiss reaction, in the water-soluble fraction of baked sponge cakes. The rate of decrease in active oxygen by scavengers decreased in Leghorn eggs more efficiently than in silky eggs. 4. The present experiments suggested that the use of silky fowl eggs could improve the quality and oxidative stability of baked cakes.

  4. Influence of post exposure bake time on EUV photoresist RLS trade-off

    Science.gov (United States)

    Vesters, Yannick; De Simone, Danilo; De Gendt, Stefan

    2017-03-01

    To achieve high volume manufacturing, EUV photoresists need to push back the "RLS trade-off" by simultaneously improving Resolution, Line-Width Roughness and Sensitivity (exposure dose). Acid diffusion in chemically amplified resist is known to impact these performances. This work studies the diffusion of acid in chemically amplified resist by varying the post exposure bake duration while monitoring the evolution of CD and LWR for 6 chemically amplified EUV photoresists (CAR). We observed a first regime where both CD and LWR quickly decrease during the first 30s of post exposure bake (PEB). This can be related to the deprotection reaction taking place in the exposed part of the resist. After 60s the decrease in CD and LWR slows down significantly, likely related to a regime of acid diffusion from exposed to unexposed region, and acid-quencher neutralization at the interface of these two regions. We tested two resists with different protecting group and the one having lower activation energy shows a faster CD change in the second regime, resulting in a worsening of LWR for longer PEB time. On the contrary, a resist with a high quencher loading shows reduced net diffusion of acid towards the unexposed region and controls the resist edge profile. In other words longer PEB does not degrade LWR, but as it reduces the line CD, sensitivity is impacted. With an appropriate ratio selection of quencher to PAG, an EUV dose reduction of up to 12% can be achieved with a change from a standard 60 second to a 240 second PEB time, while keeping LWR and resolution constant and therefore pushing the RLS performances. Finally, we confirmed that the observations on positive tone development (PTD) resist could be applied to negative tone development (NTD) resist: with a high quencher NTD resist we observed a dose reduction of 8% for longer PEB time, keeping LWR and resolution constant.

  5. HTPro: Low-temperature Surface Hardening of Stainless Steel

    DEFF Research Database (Denmark)

    Christiansen, Thomas Lundin; Somers, Marcel A. J.

    2013-01-01

    Low-temperature surface hardening of stainless steel provides the required performance properties without affecting corrosion resistance.......Low-temperature surface hardening of stainless steel provides the required performance properties without affecting corrosion resistance....

  6. Self hardening property of Botswana fly ash | Sahu | Botswana ...

    African Journals Online (AJOL)

    Self hardening property of Botswana fly ash. ... In the present investigation, an effort has been made to study the self hardening property of Botswana fly ash by ... This will encourage the use of fly ash economically as a construction material.

  7. Feasibility Studies on Underwater Laser Surface Hardening Process

    Directory of Open Access Journals (Sweden)

    Biao Jin

    2015-01-01

    Full Text Available Laser surface hardening process is a very promising hardening method for ferrous and nonferrous alloys where transformations occur during cooling after laser melting in the solid state. This study experimentally characterizes laser surface hardening of tool steel in both water and air. For the underwater operation, laser surface scanning is performed over the tool steel surface which is immersed in water. The laser surface hardening tests are performed with a maximum 200 W fiber laser with a Gaussian distribution of energy in the beam. For the surface hardening, single-track melting experiment which sequentially scans elongated path of single line has been performed. As the hardened depth depends on the thermal conductivity of the material, the surface temperature and the penetration depth may be varied by underwater laser processing. The feasibility of underwater laser surface hardening process is discussed on the basis of average hardness level and hardened bead shape.

  8. Feasibility Studies on Underwater Laser Surface Hardening Process

    OpenAIRE

    Biao Jin; Min Li; TaeWoo Hwang; YoungHoon Moon

    2015-01-01

    Laser surface hardening process is a very promising hardening method for ferrous and nonferrous alloys where transformations occur during cooling after laser melting in the solid state. This study experimentally characterizes laser surface hardening of tool steel in both water and air. For the underwater operation, laser surface scanning is performed over the tool steel surface which is immersed in water. The laser surface hardening tests are performed with a maximum 200 W fiber laser with a ...

  9. CASE-HARDENING OF STAINLESS STEEL

    DEFF Research Database (Denmark)

    2004-01-01

    The invention relates to case-hardening of a stainless steel article by means of gas including carbon and/or nitrogen, whereby carbon and/or nitrogen atoms diffuse through the surface into the article. The method includes activating the surface of the article, applying a top layer on the activated...

  10. Instabilities in power law gradient hardening materials

    DEFF Research Database (Denmark)

    Niordson, Christian Frithiof; Tvergaard, Viggo

    2005-01-01

    Tension and compression instabilities are investigated for specimens with dimensions in the micron range. A finite strain generalization of a higher order strain gradient plasticity theory is implemented in a finite element scheme capable of modeling power law hardening materials. Effects...

  11. Design of a total-dose radiation hardened monolithic CMOS DC-DC boost converter

    Energy Technology Data Exchange (ETDEWEB)

    Liu Zhi; Yu Hongbo; Liu Youbao [Xi' an Institute of Microelectronics Technology, Xi' an 710054 (China); Ning Hongying, E-mail: liuzhi6048@126.com [Xi' an University of Technology, Xi' an 710048 (China)

    2011-07-15

    This paper presents the design and implementation of a monolithic CMOS DC-DC boost converter that is hardened for total dose radiation. In order to improve its radiation tolerant abilities, circuit-level and device-level RHBD (radiation-hardening by design) techniques were employed. Adaptive slope compensation was used to improve the inherent instability. The H-gate MOS transistors, annular gate MOS transistors and guard rings were applied to reduce the impact of total ionizing dose. A boost converter was fabricated by a standard commercial 0.35 {mu}m CMOS process. The hardened design converter can work properly in a wide range of total dose radiation environments, with increasing total dose radiation. The efficiency is not as strongly affected by the total dose radiation and so does the leakage performance. (semiconductor integrated circuits)

  12. Nutritional value and baking application of spelt wheat

    Directory of Open Access Journals (Sweden)

    Zlatica Kohajdova

    2008-09-01

    Full Text Available Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L. is an ancient bread cereal related to wheat (Triticum aestivum L. that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and mineral compounds of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities.

  13. Rising dough and baking bread at the Australian synchrotron

    Science.gov (United States)

    Mayo, S. C.; McCann, T.; Day, L.; Favaro, J.; Tuhumury, H.; Thompson, D.; Maksimenko, A.

    2016-01-01

    Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron's MASSIVE cluster.

  14. Scintillation-Hardened GPS Project

    Data.gov (United States)

    National Aeronautics and Space Administration — A Communications, Navigation, and Networking reConfigurable Testbed (CoNNeCT) experiment is proposed to improve the performance of GPS during geomagnetic storms....

  15. A New Method of Hardening Inner Wall of Long Pipe

    Institute of Scientific and Technical Information of China (English)

    2001-01-01

    A new laser inner wall hardening method for long pipe mas introduced. The system combines laser surface hardening with robot moving in pipeline. Some craft experiments have been done with this system and optimum parameters of laser hardening have been found.

  16. Waffle Production: Influence of Baking Plate Material on Sticking of Waffles.

    Science.gov (United States)

    Huber, Regina; Kalss, Georg; Schoenlechner, Regine

    2017-01-01

    Background of this study was to understand the factors that contribute to sticking of fresh egg waffles on baking plates. The aim of this study was to investigate the sticking (adhesion) behavior of waffles on 4 different baking plate materials (ductile iron, grey iron, low alloyed steel, and steel with titanium nitrite coating) at different baking parameters (temperature and time) and application of 3 different release agents (different fat compositions). Baking plates from ductile and grey iron showed lower release properties of waffles than the 2 steel baking plates. Baking parameters had to be high enough to allow rapid product crust formation but prevent burning, which again increases sticking behavior. Release agents based on short-chain fatty acids with higher degree of saturation provided better release behavior of waffles than those based on long-chain fatty acids or on emulsifier-acid combinations. Baking plates with increased hardness, good heat storage capacity, and smooth surface seemed to be best suitable. Further research on appropriate coating material might be promising for future. © 2016 Institute of Food Technologists®.

  17. Organoapatites: materials for artificial bone. II. Hardening reactions and properties.

    Science.gov (United States)

    Stupp, S I; Mejicano, G C; Hanson, J A

    1993-03-01

    This article reports on chemical reactions and the properties they generated in artificial bone materials termed "organoapatites." These materials are synthesized using methodology we reported in the previous article of this series. Two different processes were studied here for the transition from organoapatite particles to implants suitable for the restoration of the skeletal system. One process involved the hardening of powder compacts by beams of blue light derived from a lamp or a laser and the other involved pressure-induced interdiffusion of polymers. In both cases, the hardening reaction involved the formation of a polyion complex between two polyelectrolytes. In the photo-induced reaction an anionic electrolyte polymerizes to form the coulombic network and in the pressure-induced one, pressure forms the complex by interdiffusion of two polyions. Model reactions were studied using various polycations. Based on these results the organoapatite selected for the study was that containing dispersed poly(L-lysine) and sodium acrylate as the anionic monomer. The organomineral particles can be pressed at room temperature into objects of great physical integrity and hydrolytic stability relative to anorganic controls. The remarkable fact about these objects is that intimate molecular dispersion of only 2-3% by weight organic material provides integrity to the mineral network in an aqueous medium and also doubles its tensile strength. This integrity is essentially nonexistent in "anorganic" samples prepared by the same methodology used in organoapatite synthesis. The improvement in properties was most effectively produced by molecular bridges formed by photopolymerization. The photopolymerization leads to the "hardening" of pellets prepared by pressing of organoapatite powders. The reaction was found to be more facile in the microstructure of the organomineral, and it is potentially useful in the surgical application of organoapatites as artificial bone.

  18. Effects of TEA·HCl hardening accelerator on the workability of cement-based materials

    Science.gov (United States)

    Pan, Wenhao; Ding, Zhaoyang; Chen, Yanwen

    2017-03-01

    The aim of the test is to research the influence rules of TEA·HCl on the workability of cement paste and concrete. Based on the features of the new hardening accelerator, an experimental analysis system were established through different dosages of hardening accelerator, and the feasibility of such accelerator to satisfy the need of practical engineering was verified. The results show that adding of the hardening accelerator can accelerate the cement hydration, and what’s more, when the dosage was 0.04%, the setting time was the shortest while the initial setting time and final setting time were 130 min and 180 min, respectively. The initial fluidity of cement paste of adding accelerator was roughly equivalent compared with that of blank. After 30 min, fluidity loss would decrease with the dosage increasing, but fluidity may increase. The application of the hardening accelerator can make the early workability of concrete enhance, especially the slump loss of 30 min can improve more significantly. The bleeding rate of concrete significantly decreases after adding TEA·HCl. The conclusion is that the new hardening accelerator can meet the need of the workability of cement-based materials in the optimum dosage range.

  19. Multi-MGy Radiation Hardened Camera for Nuclear Facilities

    Energy Technology Data Exchange (ETDEWEB)

    Girard, Sylvain; Boukenter, Aziz; Ouerdane, Youcef [Universite de Saint-Etienne, Lab. Hubert Curien, UMR-CNRS 5516, F-42000 Saint-Etienne (France); Goiffon, Vincent; Corbiere, Franck; Rolando, Sebastien; Molina, Romain; Estribeau, Magali; Avon, Barbara; Magnan, Pierre [ISAE, Universite de Toulouse, F-31055 Toulouse (France); Paillet, Philippe; Duhamel, Olivier; Gaillardin, Marc; Raine, Melanie [CEA, DAM, DIF, F-91297 Arpajon (France)

    2015-07-01

    electronics will be exposed. Another important element of the camera is the optical system that transports the image from the scene to the image sensor. This arrangement of glass-based lenses is affected by radiations through two mechanisms: the radiation induced absorption and the radiation induced refractive index changes. The first one will limit the signal to noise ratio of the image whereas the second one will directly affect the resolution of the camera. We'll present at the conference a coupled simulation/experiment study of these effects for various commercial glasses and present vulnerability study of typical optical systems to radiations at MGy doses. The last very important part of the camera is the illumination system that can be based on various technologies of emitting devices like LED, SLED or lasers. The most promising solutions for high radiation doses will be presented at the conference. In addition to this hardening-by-component approach, the global radiation tolerance of the camera can be drastically improve by working at the system level, combining innovative approaches eg. for the optical and illumination systems. We'll present at the conference the developed approach allowing to extend the camera lifetime up to the MGy dose range. (authors)

  20. Origin of the Cosmic Ray Spectral Hardening

    CERN Document Server

    Tomassetti, N

    2012-01-01

    Recent data from ATIC, CREAM and PAMELA indicate that the cosmic ray energy spectra of protons and nuclei exhibit a remarkable hardening at energies above 100 GeV per nucleon. We propose that the hardening is an interstellar propagation effect that originates from a spatial change of the cosmic ray transport properties in different regions of the Galaxy. The key hypothesis is that the diffusion coefficient is not separable into energy and space variables as usually assumed. Under this scenario, we can reproduce well the observational data. Our model has several implications for the cosmic ray acceleration/propagation physics and can be tested by ongoing experiments such as AMS or Fermi/LAT.

  1. Construction procedures using self hardening fly ash

    Science.gov (United States)

    Thornton, S. I.; Parker, D. G.

    1980-07-01

    Fly ash produced in Arkansas from burning Wyoming low sulfur coal is self-hardening and can be effective as a soil stabilizing agent for clays and sands. The strength of soil-self hardening fly ash develops rapidly when compacted immediately after mixing. Seven day unconfined compressive strengths up to 1800 psi were obtained from 20% fly ash and 80% sand mixtures. A time delay between mixing the fly ash with the soil and compaction of the mixture reduced the strength. With two hours delay, over a third of the strength was lost and with four hours delay, the loss was over half. Gypsum and some commercial concrete retarders were effective in reducing the detrimental effect of delayed compaction. Adequate mixing of the soil and fly ash and rapid compaction of the mixtures were found to be important parameters in field construction of stabilized bases.

  2. Radiation-hardened transistor and integrated circuit

    Science.gov (United States)

    Ma, Kwok K.

    2007-11-20

    A composite transistor is disclosed for use in radiation hardening a CMOS IC formed on an SOI or bulk semiconductor substrate. The composite transistor has a circuit transistor and a blocking transistor connected in series with a common gate connection. A body terminal of the blocking transistor is connected only to a source terminal thereof, and to no other connection point. The blocking transistor acts to prevent a single-event transient (SET) occurring in the circuit transistor from being coupled outside the composite transistor. Similarly, when a SET occurs in the blocking transistor, the circuit transistor prevents the SET from being coupled outside the composite transistor. N-type and P-type composite transistors can be used for each and every transistor in the CMOS IC to radiation harden the IC, and can be used to form inverters and transmission gates which are the building blocks of CMOS ICs.

  3. Critical dimension sensitivity to post-exposure bake temperaturevariation in EUV photoresists

    Energy Technology Data Exchange (ETDEWEB)

    Cain, Jason P.; Naulleau, Patrick; Spanos, Costas J.

    2005-01-11

    Chemically amplified resists depend upon the post-exposure bake (PEB) process to drive the deprotection reactions (in positive resists) that lead to proper resist development. For this reason they often exhibit critical dimension (CD) sensitivity to PEB temperature variation. In this work the effects of variation in different aspects of the PEB step on post-develop CD are studied for two extreme ultraviolet (EUV) photoresists. The spatial and temporal temperature uniformity of the PEB plate is measured using a wireless sensor wafer. Programmed variations in the bake plate temperature set point are then used to measure the CD sensitivity to steady state temperature variation. In addition, the initial temperature ramp time is modified using a thin sheet of polyimide film between the wafer and the bake plate. This allows for measurement of the CD sensitivity to transient temperature variation. Finally, the bake time is adjusted to measure the CD sensitivity to this parameter.

  4. Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.

    Science.gov (United States)

    Bryła, Marcin; Roszko, Marek; Szymczyk, Krystyna; Jędrzejczak, Renata; Słowik, Elżbieta; Obiedziński, Mieczysław W

    2014-10-22

    The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.

  5. Modelling heat and mass transfer in bread baking with mechanical deformation

    Science.gov (United States)

    Nicolas, V.; Salagnac, P.; Glouannec, P.; Ploteau, J.-P.; Jury, V.; Boillereaux, L.

    2012-11-01

    In this paper, the thermo-hydric behaviour of bread during baking is studied. A numerical model has been developed with Comsol Multiphysics© software. The model takes into account the heat and mass transfers in the bread and the phenomenon of swelling. This model predicts the evolution of temperature, moisture, gas pressure and deformation in French "baguette" during baking. Local deformation is included in equations using solid phase conservation and, global deformation is calculated using a viscous mechanic model. Boundary conditions are specified with the sole temperature model and vapour pressure estimation of the oven during baking. The model results are compared with experimental data for a classic baking. Then, the model is analysed according to physical properties of bread and solicitations for a better understanding of the interactions between different mechanisms within the porous matrix.

  6. The impact of baking time and bread storage temperature on bread crumb properties.

    Science.gov (United States)

    Bosmans, Geertrui M; Lagrain, Bert; Fierens, Ellen; Delcour, Jan A

    2013-12-15

    Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network.

  7. RADIATION HARDENED ANALOG IC FOR SENSOR

    Directory of Open Access Journals (Sweden)

    O. V. Dvornikov

    2011-01-01

    Full Text Available Problems of specialized analog integrated circuit design for sensor equipments are considered. It is offered to produce of radiation hardened analog IC on structured chips for economic efficiency at small production volume. The approach to analog IC design is described, including recommendations for choice of: types and quantities of structured chip analogue components; active and passive components; schematic decisions of analogue components with programmed parameters and small sensitivity to radiation. 

  8. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

    Directory of Open Access Journals (Sweden)

    Carola Cappa

    2016-10-01

    Full Text Available The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD, compressed yeast (CY; Saccharomyces cerevisiae or their mixture (SDCY as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY.

  9. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties.

    Science.gov (United States)

    Cappa, Carola; Lucisano, Mara; Raineri, Andrea; Fongaro, Lorenzo; Foschino, Roberto; Mariotti, Manuela

    2016-10-23

    The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity) in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY.

  10. Dislocation Multi-junctions and Strain Hardening

    Energy Technology Data Exchange (ETDEWEB)

    Bulatov, V; Hsiung, L; Tang, M; Arsenlis, A; Bartelt, M; Cai, W; Florando, J; Hiratani, M; Rhee, M; Hommes, G; Pierce, T; Diaz de la Rubia, T

    2006-06-20

    At the microscopic scale, the strength of a crystal derives from the motion, multiplication and interaction of distinctive line defects--dislocations. First theorized in 1934 to explain low magnitudes of crystal strength observed experimentally, the existence of dislocations was confirmed only two decades later. Much of the research in dislocation physics has since focused on dislocation interactions and their role in strain hardening: a common phenomenon in which continued deformation increases a crystal's strength. The existing theory relates strain hardening to pair-wise dislocation reactions in which two intersecting dislocations form junctions tying dislocations together. Here we report that interactions among three dislocations result in the formation of unusual elements of dislocation network topology, termed hereafter multi-junctions. The existence of multi-junctions is first predicted by Dislocation Dynamics (DD) and atomistic simulations and then confirmed by the transmission electron microscopy (TEM) experiments in single crystal molybdenum. In large-scale Dislocation Dynamics simulations, multi-junctions present very strong, nearly indestructible, obstacles to dislocation motion and furnish new sources for dislocation multiplication thereby playing an essential role in the evolution of dislocation microstructure and strength of deforming crystals. Simulation analyses conclude that multi-junctions are responsible for the strong orientation dependence of strain hardening in BCC crystals.

  11. Beam hardening correction algorithm in microtomography images

    Energy Technology Data Exchange (ETDEWEB)

    Sales, Erika S.; Lima, Inaya C.B.; Lopes, Ricardo T., E-mail: esales@con.ufrj.b, E-mail: ricardo@lin.ufrj.b [Coordenacao dos Programas de Pos-graduacao de Engenharia (COPPE/UFRJ), Rio de Janeiro, RJ (Brazil). Lab. de Instrumentacao Nuclear; Assis, Joaquim T. de, E-mail: joaquim@iprj.uerj.b [Universidade do Estado do Rio de Janeiro (UERJ), Nova Friburgo, RJ (Brazil). Inst. Politecnico. Dept. de Engenharia Mecanica

    2009-07-01

    Quantification of mineral density of bone samples is directly related to the attenuation coefficient of bone. The X-rays used in microtomography images are polychromatic and have a moderately broad spectrum of energy, which makes the low-energy X-rays passing through a sample to be absorbed, causing a decrease in the attenuation coefficient and possibly artifacts. This decrease in the attenuation coefficient is due to a process called beam hardening. In this work the beam hardening of microtomography images of vertebrae of Wistar rats subjected to a study of hyperthyroidism was corrected by the method of linearization of the projections. It was discretized using a spectrum in energy, also called the spectrum of Herman. The results without correction for beam hardening showed significant differences in bone volume, which could lead to a possible diagnosis of osteoporosis. But the data with correction showed a decrease in bone volume, but this decrease was not significant in a confidence interval of 95%. (author)

  12. Implicit numerical integration for a kinematic hardening soil plasticity model

    Science.gov (United States)

    Rouainia, M.; Muir Wood, D.

    2001-11-01

    Soil models based on kinematic hardening together with elements of bounding surface plasticity, provide a means of introducing some memory of recent history and stiffness variation in the predicted response of soils. Such models provide an improvement on simple elasto-plastic models in describing soil behaviour under non-monotonic loading. Routine use of such models requires robust numerical integration schemes. Explicit integration of highly non-linear models requires extremely small steps in order to guarantee convergence. Here, a fully implicit scheme is presented for a simple kinematic hardening extension of the Cam clay soil model. The algorithm is based on the operator split methodology and the implicit Euler backward integration scheme is proposed to integrate the rate form of the constitutive relations. This algorithm maintains a quadratic rate of asymptotic convergence when used with a Newton-Raphson iterative procedure. Various strain-driven axisymmetric triaxial paths are simulated in order to demonstrate the efficiency and good performance of the proposed algorithm.

  13. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.

    Science.gov (United States)

    Bajd, Franci; Serša, Igor

    2011-04-01

    The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33 °C for 112 min; this was followed by baking at 180 °C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types.

  14. An Oxygen-Permeation Treatment for Hardening Titanium Alloys

    Institute of Scientific and Technical Information of China (English)

    MA Hong-yan; WANG Mao-cai; WEI Zheng; XIN Gong-chun

    2004-01-01

    In this paper, the characterization of oxygen permeation (OP) in titanium alloy TC11 at high temperature and the influence of oxygen solution layer on performances of substrate were characterized with the help of apparatus, such as TGA,SEM/EDAX, XRD, EPMA, Micro-hardness Tester, Two-body Abrasion Tester, Amsler Wear Test Machine, Potentiostat/Galvanostat Model 273 system. The results showed that there was a little shift in X-ray diffraction peaks of α and β phase during the OPT process as a result of oxygen solution. The OP treatment can significantly increase the surface hardness of titanium alloys and, accordingly, the abrasive wear resistance was improved. Titanium alloys with oxygen solution layer exhibited improved corrosion resistance both in 3.5 % NaCl and in 5 % HCl solution. Oxidation resistance of TC11 with oxygen solution layer at high temperature was also enhanced. The solution and hardening mechanisms were discussed based on the experimental results.

  15. High coercivity remanence in baked clay materials used in archeomagnetism

    Science.gov (United States)

    McIntosh, Gregg; Kovacheva, Mary; Catanzariti, Gianluca; Donadini, Fabio; Lopez, Maria Luisa Osete

    2011-02-01

    A study of the high coercivity remanence in archeological baked clays has been carried out. More than 150 specimens from 46 sites across Europe have been analyzed, selected on the basis of the presence of a fraction of their natural remanence that was resistant to alternating field demagnetization to 100 mT. The study was based on the stability of isothermal remanence to alternating field and thermal demagnetization and its variation on cooling to liquid nitrogen temperature. Results indicate that the high coercivity remanence may be carried by magnetite, hematite, and in isolated cases partially oxidized magnetite and goethite. In addition, a high coercivity, thermally stable, low unblocking temperature phase has been identified. The unblocking temperatures of both the isothermal remanence and the alternating field resistant natural remanence exhibit similar unblocking temperatures, suggesting that the same phases carry both signals. The high coercivity, low unblocking temperature phase contributes to the natural remanence, sometimes carrying a stable direction and behaving ideally during palaeointensity experiments and sometimes not. An unambiguous mineralogical identification of this phase is lacking, although likely candidates include hemoilmentite, related to clay source lithology, and substituted hematite or magnetic ferri-cristabolite, both possible products of thermal transformation of iron-bearing clays.

  16. Potentials of biodegraded cashew pomace for cake baking.

    Science.gov (United States)

    Aderiye, B I; Igbedioh, S O; Caurie, S A

    1992-04-01

    The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.

  17. On The Enhancement of Wear Resistance of Hardened Carbon Tool Steel (AISI 1095) With Cryogenic Quenching

    Institute of Scientific and Technical Information of China (English)

    V.Soundararajan; N.Alagurmurthi; K.Palaniradja

    2004-01-01

    Many experimental investigations reveal that it is very difficult to have a completely martensitic structure by any hardening process. Some amount of austenite is generally present in the hardened steel. This austenite existing along with martensite is normally referred as the retained austenite. The presence of retained austenite greatly reduces the mechanical properties and such steels do not develop maximum hardness even after cooling at rates higher than the critical cooling rates.Strength can be improved in hardened steels containing retained austenite by a process known as cryogenic quenching.Untransformed austenite is converted into martensite by this treatment. This conversion of retained austenite into martensite results in increased hardness, wear resistance and dimensional stability of steel. Wear can be defined as the progressive loss of materials from the operating surface of a body occurring as a result of relative motion at the surface. Hardness, load,speed, surface roughness, temperature are the major factors which influences wear. Many studies on wear indicate that increasing hardness decreases the wear of a material. With this in mind, to study the surface wear on a surface modified(Cryogenic treated) steel material an attempt has been made in this paper. In this study as a Part -I Hardening was carried out on carbon tool steel (AISI 1095) of different L/D ratio with conventional quenchants like purified water, aqueous solution and Hot mineral oil. As a Part -Ⅱ hardening was followed by quenching was carried out as said in Part- I and the hardened specimen were quenched in liquid Nitrogen which is at sub zero condition. The specimens were tested for its microstructure, hardness and wear loss. The results were compared and analyzed. The alloying elements increases the content of retained austenite hence the material used was AISI1095 (Carbon 0.9%, Si 0.2%, Mn0.4% and the rest Iron)

  18. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

    Science.gov (United States)

    Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

    2014-01-01

    The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

  19. Laser Surface Hardening of 9CrSi Steel

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    The effects of laser hardening parameters such as beam power, beam diameter and scanning rate on microstructureand hardness of 9CrSi steel were investigated. The microstructure of the surface layer of 9CrSi steel was changed frompearlite to martensite, retained austenite and carbide by laser hardening. The depth of the hardened layer increasedwith increasing laser energy density and the surface hardeness increased by 3~5 times as high as the untreated steel.The laser hardened surface had good wear resistance due to martensite and carbide in the surface layer. The wearmode at Iow speed was abrasive, while the wear mode at high speed was adhesive.

  20. Configurable Radiation Hardened High Speed Isolated Interface ASIC Project

    Data.gov (United States)

    National Aeronautics and Space Administration — NVE Corporation will design and build an innovative, low cost, flexible, configurable, radiation hardened, galvanically isolated, interface ASIC chip set that will...

  1. PERFORMANCE OF COATED CUTTING TOOLS IN MACHINING HARDENED STEEL

    Directory of Open Access Journals (Sweden)

    K.Subramanyam,

    2010-10-01

    Full Text Available This paper deals with the study of the performance of coated tools in machining hardening steel under dry conditions. This paper involves of machining AISI 4340 hardened steel using coated carbide tools is studied using full factorial experiments. Many parameters influence the quality of the products in hard turning process. The objective of this study is on the effect of the cutting conditions such as cutting velocity, feed, and depth of cut on the surface finish in machining AISI 4340 hardened steel. Machining of hardened steels has become an important manufacturing process, particularly in the automotive and bearing industries.

  2. Additive strengthening mechanisms in dispersion hardened polycrystals

    DEFF Research Database (Denmark)

    Hansen, Niels; Ralph, B.

    1986-01-01

    Tensile data from polycrystalline samples of copper dispersion strengthened by alumina are analysed. The basis of this analysis is to look at the strain range from 0.05 to 0.20 where the stress-strain curves show a parabolic hardening behaviour and are parallel to one another. The means by which...... the dislocation density contributions from each of these three sources. The type of additivity suggested here not only gives very good agreement with the stress-strain data but it also uses and is in accord with the experimental measurements of dislocation densities made using transmission electron microscopy....

  3. COST-EFFECTIVENESS OF INNOVATIVE TECHNOLOGIES BAKING INDUSTRY

    Directory of Open Access Journals (Sweden)

    I. P. Bogomolova

    2014-01-01

    Full Text Available Summary.Research priorities is the development of food therapeutic and prophylactic purposes, innovative methods of complex processing of raw materials with maximum preservation of the original chemical composition and on the basis of a new product release in generation functionality. This article explores the many reasons for the lag of the Patriotic-owned enterprises in terms of technological development, analyzes the features of innovation in the bakery production of Russia, proposed the current directions for the innovative development of grain-processing industry. The observation revealed that during the years of market transformations in the bakeries have been significant changes, especially in the volume of products sold. Based on the results of statistical studies, it was found that at least 75% of the population consume daily baked goods and this makes them appropriate nutrient enrichment. The current state and bakeries, bakeries and revealed a high degree of wear of the process equipment. Over the past 14 years, marked by a decline in production, which led to a decline in production output and profitability constraints. It was found that in bakeries and bakeries deterioration index technique is approximately 67%. With respect to raw materials for bread production, noted that the creation of a civilized grain market in Russia requires the solution of a number of key issues. It is established that is currently happening aggression from industrialized countries to seize the Russian food market, leading to a narrowing of the domestic demand for domestic products, and this causes the drop in the economic growth of the food industry. The analysis revealed that there is considerable potential for the development of the industry.

  4. Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

    Science.gov (United States)

    Raatz, Susan K.; Golovko, Mikhail Y.; Brose, Stephen A.; Rosenberger, Thad A.; Burr, Gary S.; Wolters, William R.; Picklo, Matthew J.

    2011-01-01

    Consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) have known protective effects in the vasculature. It is not known whether consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the content of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regio-isomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6), and EPA while significantly increasing hydroxyl-linoleic acid levels. The content of prostanoids and resolvins were reduced several-fold with baking. The inclusion of coating upon the salmon prior to baking reduced the loss of some MHFA but had no effect upon prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA content indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined. PMID:21919483

  5. Substituting normal and waxy-type whole wheat flour on dough and baking properties.

    Science.gov (United States)

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-09-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

  6. Water management in hardening Maytenus ilicifolia (Schrad. Planch. seedlings

    Directory of Open Access Journals (Sweden)

    João Alexandre Lopes Dranski

    2017-02-01

    Full Text Available This study evaluated the effects of seedling height and irrigation management on M. ilicilofia seedlings. The experiment used a completely randomized design in a 2 x 3 factorial arrangement. Seedlings of two height classes (greater than or less than 18.0 cm were subjected to three irrigation regimes (daily irrigation, irrigation every other day, and gradual reduction of irrigation. After eight weeks, the morphophysiological and performance attributes of the seedlings were quantified. Gradual reduction of irrigation promoted the highest rate of net carbon assimilation. Irrigating every other day resulted in greater secondary growth rate, biomass accumulation in the shoot and root tissues, and lower electrolyte leakage rate. After planting, these treatments maintained higher leaf relative water content (RWC. RWC in seedlings smaller than 18 cm was significantly higher until the third week after planting. Therefore, larger seedlings submitted to hardening by gradually reducing irrigation improves seedling quality.

  7. VIRTUAL PROCESSING OF LASER SURFACE HARDENING ON AUTOBODY DIES

    Institute of Scientific and Technical Information of China (English)

    ZHANG Taohong; YU Gang; WANG Jianlun; LIU Xiangyang

    2006-01-01

    A new method of collision-free path plan integrated in virtual processing is developed to improve the efficiency of laser surface hardening on dies. The path plan is based on the premise of no collision and the optimization object is the shortest path. The optimization model of collision-free path is built from traveling salesman problem (TSP). Collision-free path between two machining points is calculated in configuration space (C-Space). Ant colony optimization (ACO) algorithm is applied to TSP of all the machining points to find the shortest path, which is simulated in virtual environment set up by IGRIP software. Virtual machining time, no-collision report, etc, are put out after the simulation. An example on autobody die is processed in the virtual platform, the simulation results display that ACO has perfect optimization effect, and the method of virtual processing with integration of collision-free optimal path is practical.

  8. Hardened Client Platforms for Secure Internet Banking

    Science.gov (United States)

    Ronchi, C.; Zakhidov, S.

    We review the security of e-banking platforms with particular attention to the exploitable attack vectors of three main attack categories: Man-in-the-Middle, Man-in-the-PC and Man-in-the-Browser. It will be shown that the most serious threats come from combination attacks capable of hacking any transaction without the need to control the authentication process. Using this approach, the security of any authentication system can be bypassed, including those using SecureID Tokens, OTP Tokens, Biometric Sensors and Smart Cards. We will describe and compare two recently proposed e-banking platforms, the ZTIC and the USPD, both of which are based on the use of dedicated client devices, but with diverging approaches with respect to the need of hardening the Web client application. It will be shown that the use of a Hardened Browser (or H-Browser) component is critical to force attackers to employ complex and expensive techniques and to reduce the strength and variety of social engineering attacks down to physiological fraud levels.

  9. Hardness variability in commercial and hardened technologies

    Energy Technology Data Exchange (ETDEWEB)

    Shaneyfelt, M.R.; Winokur, P.S.; Meisenheimer, T.L.; Sexton, F.W.; Roeske, S.B.; Knoll, M.G.

    1994-03-01

    Over the past 10 years, there have been a number of advances in methods to assess and assure the radiation hardness of microelectronics in military and space applications. At the forefront of these is the Qualified Manufacturers List (QML) methodology, in which the hardness of product is ``built-in`` through statistical process control (SPC) of technology parameters relevant to the radiation response, test structure to integrated circuit (IC) correlations, and techniques for extrapolating laboratory test results to varying radiation scenarios. At the same time, there has been renewed interest in the use of commercial technology -- with its enhanced performance, reduced cost, and higher reliability -- in military and space systems. In this paper, we initially demonstrate the application of QML techniques to assure and control the radiation response of hardened technologies. Through several examples, we demonstrate intra-die, wafer-to-wafer, and lot-to-lot variations in a hardened technology. We observe 10 to 30% variations in key technology parameters that result from variability in geometry, process, and design layout. Radiation-induced degradation is seen to mirror preirradiation characteristics. We then evaluate commercial technologies and report considerably higher variability in radiation hardness, i.e., variations by a factor of two to five. This variability is shown to arise from a lack of control of technology parameters relevant to the radiation response, which a commercial manufacturer has no interest in controlling in a normal process flow.

  10. Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.

    Science.gov (United States)

    Miller, Rebecca A; Martin, T Joe; Seifers, Dallas L

    2012-03-15

    Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10-3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two- to three-leaf stage. Trials were conducted at two locations in two crop years. TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10-3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection. TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality. Copyright © 2011 Society of Chemical Industry.

  11. Baking and helium glow discharge cleaning of SST-1 Tokamak with graphite plasma facing components

    Science.gov (United States)

    Semwal, P.; Khan, Z.; Raval, D. C.; Dhanani, K. R.; George, S.; Paravastu, Y.; Prakash, A.; Thankey, P.; Ramesh, G.; Khan, M. S.; Saikia, P.; Pradhan, S.

    2017-04-01

    Graphite plasma facing components (PFCs) were installed inside the SST-1 vacuum vessel. Prior to installation, all the graphite tiles were baked at 1000 °C in a vacuum furnace operated below 1.0 × 10-5 mbar. However due to the porous structure of graphite, they absorb a significant amount of water vapour from air during the installation process. Rapid desorption of this water vapour requires high temperature bake-out of the PFCs at ≥ 250 °C. In SST-1 the PFCs were baked at 250 °C using hot nitrogen gas facility to remove the absorbed water vapour. Also device with large graphite surface area has the disadvantage that a large quantity of hydrogen gets trapped inside it during plasma discharges which makes density control difficult. Helium glow discharge cleaning (He-GDC) effectively removes this stored hydrogen as well as other impurities like oxygen and hydrocarbon within few nano-meters from the surface by particle induced desorption. Before plasma operation in SST-1 tokamak, both baking of PFCs and He-GDC were carried out so that these impurities were removed effectively. The mean desorption yield of hydrogen was found to be 0.24. In this paper the results of baking and He-GDC experiments of SST-1 will be presented in detail.

  12. The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

    Energy Technology Data Exchange (ETDEWEB)

    Lee, K.H. [Chungnam National University Graduate School, Taejeon (Korea); Im, K.H.; Cho, S.Y. [Korea Basic Science Institute, Taejeon (Korea); Kim, J.B. [Hyundai Heavy Industries Co., Ltd. (Korea); Woo, H.K. [Chungnam National University, Taejeon (Korea)

    2000-11-01

    The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10{sup -6} {approx} 10{sup -7} Pa, to produce clean plasma with low impurity containments. for this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 deg.C, 350 deg.C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses. (author). 9 refs., 11 figs., 1 tab.

  13. The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

    Energy Technology Data Exchange (ETDEWEB)

    Lee, K. H.; Woo, H. K. [Chungnam National Univ., Taejon (Korea, Republic of); Im, K. H.; Cho, S. Y. [korea Basic Science Institute, Taejon (Korea, Republic of); Kim, J. B. [Hyundai Heavy Industries Co., Ltd., Ulsan (Korea, Republic of)

    2000-07-01

    The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10{sup -6}{approx}10{sup -7}Pa, to produce clean plasma with low impurity containments. For this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 .deg. C, 350 .deg. C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses.

  14. Optimization of Laser Beam Transformation Hardening by One Single Parameter

    NARCIS (Netherlands)

    Meijer, J.; Sprang, van I.

    1991-01-01

    The process of laser beam transformation hardening is principally controlled by two independent parameters, the absorbed laser power on a given area and the interaction time. These parameters can be transformed into two functional parameters: the maximum surface temperature and the hardening depth.

  15. [Hardening of dental tissue by CO2 laser radiation].

    Science.gov (United States)

    Aboites, V; Díaz, O; Cuevas, F

    1989-03-01

    A study was conducted to test the effects of CO2 laser irradiation on dental tissue. It was found that hardening of the dental tissue occurs. This was observed qualitatively by direct observation and by X-ray radiography. The hardening produced was also quantitatively measured using a hardness-meter on Rockwell scale.

  16. Design and characterization of cellulose nanocrystal-enhanced epoxy hardeners

    Science.gov (United States)

    Shane X. Peng; Robert J. Moon; Jeffrey P. Youngblood

    2014-01-01

    Cellulose nanocrystals (CNCs) are renewable, sustainable, and abundant nanomaterial widely used as reinforcing fillers in the field of polymer nanocomposites. In this study, two-part epoxy systems with CNC-enhanced hardeners were fabricated. Three types of hardeners, Jeffamine D400 (JD400), diethylenetriamine (DETA), and (±)-trans-1,2- diaminocyclohexane (DACH), were...

  17. ANISOTROPIC STRAIN-HARDENING IN POLYCRYSTALLINE COPPER AND ALUMINUM

    NARCIS (Netherlands)

    HESS, F

    1993-01-01

    A new viscoplastic model for the plastic stress-strain behaviour of f.c.c. metals is presented. In this model the strain hardening results from increasing dislocation densities. The observed stagnation of strain hardening after strain reversals is explained by a lowering of the increase in dislocati

  18. Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

    DEFF Research Database (Denmark)

    Pedersen, Lene; Kaack, Karl; Bergsøe, Merete Norsker

    2004-01-01

    Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...... use of N-fertiliser in three successive years. A standard recipe for semi-sweet biscuit dough was used, and the amount of water added was adjusted to the water absorption capacity. The rheological properties of the dough were characterised by creep recovery and oscillation. The fundamental methods...... in structural properties with genetic control. Multivariate regression of flour physiochemical, dough rheological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several rheological parameters, including phase angle δ, Farinograph and creep recovery parameters...

  19. Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors.

    Science.gov (United States)

    Wang, Haitao; Xie, Yisha; Liu, Shan; Cong, Shuang; Song, Yukun; Xu, Xianbing; Tan, Mingqian

    2017-08-30

    The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nanoparticles are a new class of nanostructures; however, the distribution and physicochemical properties of such nanoparticles in food remain unclear. Herein, the presence of fluorescent carbon nanoparticles in baked lamb was confirmed, and their physicochemical properties were investigated. The fluorescent carbon nanoparticles from baked lamb emit strong blue fluorescence under ultraviolet light with a 10% fluorescent quantum yield. The nanoparticles are roughly spherical in appearance with a diameter of around 2.0 nm. Hydroxyl, amino, and carboxyl groups exist on the surface of nanoparticles. In addition, the nanoparticles could serve as a fluorescence sensor for glucose detection through an oxidation-reduction reaction. This work is the first report on fluorescent carbon nanoparticles present in baked lamb, which provides valuable insight into the physicochemical properties of such nanoparticles and their potential application in sensors.

  20. Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry.

    Science.gov (United States)

    Rodriguez-Mateos, Ana; Cifuentes-Gomez, Tania; George, Trevor W; Spencer, Jeremy P E

    2014-05-07

    Accumulating evidence suggests that diets rich in (poly)phenols may have positive effects on human health. Currently there is limited information regarding the effects of processing on the (poly)phenolic content of berries, in particular in processes related to the baking industry. This study investigated the impact of cooking, proving, and baking on the anthocyanin, procyanidin, flavonol, and phenolic acid contents of wild blueberry using HPLC with UV and fluorescence detection. Anthocyanin levels decreased during cooking, proving, and baking, whereas no significant changes were observed for total procyanidins. However, lower molecular weight procyanidins increased and high molecular weight oligomers decreased during the process. Quercetin and ferulic and caffeic acid levels remained constant, whereas increases were found for chlorogenic acid. Due to their possible health benefits, a better understanding of the impact of processing is important to maximize the retention of these phytochemicals in berry-containing products.

  1. Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

    DEFF Research Database (Denmark)

    Pedersen, L.; Kaack, K.; Bergsøe, M.N.;

    2004-01-01

    Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...... use of N-fertiliser in three successive years. A standard recipe for semi-sweet biscuit dough was used, and the amount of water added was adjusted to the water absorption capacity. The theological properties of the dough were characterised by creep recovery and oscillation. The fundamental methods...... differences in structural properties with genetic control. Multivariate regression of flour physiochemical, dough theological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several theological parameters, including phase angle delta, Farinograph and creep...

  2. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

    Science.gov (United States)

    Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

    2007-05-01

    Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

  3. Modeling of state parameter and hardening function for granular materials

    Institute of Scientific and Technical Information of China (English)

    彭芳乐; 李建中

    2004-01-01

    A modified plastic strain energy as hardening state parameter for dense sand was proposed, based on the results from a series of drained plane strain tests on saturated dense Japanese Toyoura sand with precise stress and strain measurements along many stress paths. In addition, a unique hardening function between the plastic strain energy and the instantaneous stress path was also presented, which was independent of stress history. The proposed state parameter and hardening function was directly verified by the simple numerical integration method. It is shown that the proposed hardening function is independent of stress history and stress path and is appropriate to be used as the hardening rule in constitutive modeling for dense sand, and it is also capable of simulating the effects on the deformation characteristics of stress history and stress path for dense sand.

  4. [Analysis of allelic content of genes responsible for baking properties in allocytoplasmic wheat hybrids].

    Science.gov (United States)

    Klimushina, M V; Divashuk, M G; Mukhammed, T A K; Semenov, O G; Karlov, G I

    2013-05-01

    A collection comprised of allocytoplasmic hybrids of mild wheat (ACPH) was screened for the allelic state of genes responsible for baking properties (high-molecular glutenins, puroindolines, and Waxy). The possibility of the introgression of the Waxy gene of T. timopheevii into the mild wheat genome was demonstrated in several ACPH samples using the set of molecular markers. Allelic gene variants responsible for the baking properties were revealed for 22 ACPH samples, which make it possible to detect the most challenging samples for both molecular-genetic research and applied science.

  5. Thermal Analysis of the Divertor Primary Heat Transfer System Piping During the Gas Baking Process

    Energy Technology Data Exchange (ETDEWEB)

    Yoder Jr, Graydon L [ORNL; Harvey, Karen [ORNL; Ferrada, Juan J [ORNL

    2011-02-01

    A preliminary analysis has been performed examining the temperature distribution in the Divertor Primary Heat Transfer System (PHTS) piping and the divertor itself during the gas baking process. During gas baking, it is required that the divertor reach a temperature of 350 C. Thermal losses in the piping and from the divertor itself require that the gas supply temperature be maintained above that temperature in order to ensure that all of the divertor components reach the required temperature. The analysis described in this report was conducted in order to estimate the required supply temperature from the gas heater.

  6. Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.

    Science.gov (United States)

    Gibis, Monika; Weiss, Jochen

    2013-06-01

    Heterocyclic amines (HAs) are formed as Maillard reaction products in the crust of meat products during heating processes. Two typical pizza toppings--salami and cooked ham--were analyzed for the presence of HAs after baking frozen pizzas at top and bottom temperatures of 250 and 230 °C, respectively. After baking pizza slices for 12 min, MeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; 0.2 ng/g), 4,8-DiMeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 0.5 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; 0.2 ng/g), norharman (4.5 ng/g), and harman (2.5 ng/g) were found in the ham toppings, whereas only the comutagenic norharman (107.4 ng/g) and harman (11.4 ng/g) were found in the salami toppings. The content of MeIQx and 4,8-DiMeIQx in ham increased from 0.3 to 1.8 ng/g and 0.8 to 1.6 ng/g, respectively, when the recommended baking time was increased from 15 min (manufacturer's specification) to 18 min at 230 °C. MeIQx was formed in salami when the heating time was extended to 18 min. Moreover, higher concentrations of PhIP in salami or ham slices were found when baking temperatures were 250 °C rather than 230 °C (baking time of 12 min). However, sensory tests showed that panelists preferred longer-baked pizzas due to an increased crispiness. Thus, results show that a substantial formation of HAs may occur in pizza toppings such as ham and salami, with ham being particularly susceptible when compared to salami. Formation of HAs increases with increasing baking time and temperature. The occurrence of the cupping of ham or salami slices during baking may also increase the formation of HAs.

  7. Precipitation hardening in 350 grade maraging steel

    Energy Technology Data Exchange (ETDEWEB)

    Viswanathan, U.K. (Bhabha Atomic Research Centre, Bombay, (India). Radiometallurgy Div.); Dey, G.K. (Bhabha Atomic Research Centre, Bombay, (India). Metallurgy Division); Asundi, M.K. (Government Colony, Bombay, (India))

    1993-11-01

    Evolution of microstructure in 350 grade commercial maraging steel has been examined. In the earlier stages of aging, the strengthening phases are formed by the heterogeneous precipitation, and these phases have been identified as intermetallic compounds of the Ni[sub 3] (Ti, Mo) and Fe[sub 2]Mo types. The kinetics of precipitation are studied in terms of the activation energy by carrying out isothermal hardness measurements of aged material. The mechanical properties in the peak-aged and overaged conditions were evaluated and the flow behavior examined. The overaging behavior of the steel has been studied and the formation of austenite of different morphologies identified. The crystallography of the austenite has been examined in detail. From the microstructural examination of peak-aged and deformed samples, it could be inferred that the dislocation-precipitate interaction is by precipitate shearing. Increased work hardening of the material in the overaged condition was suggestive of looping of precipitates by dislocations.

  8. Precipitation hardening in 350 grade maraging steel

    Science.gov (United States)

    Viswanathan, U. K.; Dey, G. K.; Asundi, M. K.

    1993-11-01

    Evolution of microstructure in a 350 grade commercial maraging steel has been examined. In the earlier stages of aging, the strengthening phases are formed by the heterogeneous precipitation, and these phases have been identified as intermetallic compounds of the Ni3 (Ti, Mo) and Fe2Mo types. The kinetics of precipitation are studied in terms of the activation energy by carrying out isothermal hardness measurements of aged material. The mechanical properties in the peak-aged and overaged conditions were evaluated and the flow behavior examined. The overaging behavior of the steel has been studied and the formation of austenite of different morphologies identified. The crystallography of the austenite has been examined in detail. From the microstructural examination of peak-aged and deformed samples, it could be inferred that the dislocation-precipitate interaction is by precipitate shearing. Increased work hardening of the material in the overaged condition was suggestive of looping of precipitates by dislocations.

  9. Jerky loads on surface-hardened gears

    Science.gov (United States)

    Rettig, H.; Wirth, X.

    1978-01-01

    Damage occurs again and again in practice in the form of transmissions with surface hardened gears which break after a very long operating time (explained by seldom occurring jerky loads). Gear drives are frequently exposed to jerky stresses which are greater than their fatigue limit. These stresses are considered in gear calculations, first, by shock factors when the transmission is to be designed as high endurance with regard to overloads and, second, in the form of operating ratios when the design is to be time enduring with regard to overloads. The size of the operating ratio depends not only on torque characteristics, drive and processing machine, but also on the material and heat treatment.

  10. Keystroke Dynamics-Based Credential Hardening Systems

    Science.gov (United States)

    Bartlow, Nick; Cukic, Bojan

    abstract Keystroke dynamics are becoming a well-known method for strengthening username- and password-based credential sets. The familiarity and ease of use of these traditional authentication schemes combined with the increased trustworthiness associated with biometrics makes them prime candidates for application in many web-based scenarios. Our keystroke dynamics system uses Breiman’s random forests algorithm to classify keystroke input sequences as genuine or imposter. The system is capable of operating at various points on a traditional ROC curve depending on application-specific security needs. As a username/password authentication scheme, our approach decreases the system penetration rate associated with compromised passwords up to 99.15%. Beyond presenting results demonstrating the credential hardening effect of our scheme, we look into the notion that a user’s familiarity to components of a credential set can non-trivially impact error rates.

  11. Dilatant hardening of fluid-saturated sandstone

    Science.gov (United States)

    Makhnenko, Roman Y.; Labuz, Joseph F.

    2015-02-01

    The presence of pore fluid in rock affects both the elastic and inelastic deformation processes, yet laboratory testing is typically performed on dry material even though in situ the rock is often saturated. Techniques were developed for testing fluid-saturated porous rock under the limiting conditions of drained, undrained, and unjacketed response. Confined compression experiments, both conventional triaxial and plane strain, were performed on water-saturated Berea sandstone to investigate poroelastic and inelastic behavior. Measured drained response was used to calibrate an elasto-plastic constitutive model that predicts undrained inelastic deformation. The experimental data show good agreement with the model: dilatant hardening in undrained triaxial and plane strain compression tests under constant mean stress was predicted and observed.

  12. Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

    National Research Council Canada - National Science Library

    Huber, Regina; Schoenlechner, Regine

    .... Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required...

  13. 冠状动脉CT单能量成像改善心肌射线硬化伪影的价值%Value of spectral CT imaging for improving beam-hardening artifact of myocardium

    Institute of Scientific and Technical Information of China (English)

    潘存雪; 古丽娜·阿扎提; 邢艳; 刘文亚; 肖虎

    2015-01-01

    , the CT value of basic inferior[(58±23)HU], basic septal[(85±21)HU], mid septal[(89±24)HU], apical anterior[(64±23)HU]and apex [(61 ± 24)HU ] were different from the mean myocardial CT value(t value were -3.76,2.89,3.50,-2.30, -2.86,P all0.05). The differences of CT value of different myocardial segments had statistical significance at 60 to 80 keV images(P all0.05), suggesting that the non-uniformity of CT value among different segments was improved. On polychromatic images,BH1 M(P25,P75)was 11(6,28),BH2 M(P25,P75)was 19(1,29) HU. BH1 was improved on 90 to 140 keV images while BH2 was improved on 70 to 140 keV images, the difference had statistical significance compared with the polychromatic images(P all<0.05). BH1,BH2 decreased with the increasing of monochromatic energy level on 60 to 100 keV images, then increased a little on 110,120 keV images, and hit bottom on 130 keV images with the value of 5.20,0.34 HU ,finally exist a slight increase on 140 keV images again. On polychromatic images,BH1,BH2 subjective rating M(P25,P75)both were 1(1,2), BH1 subjective rating was improved on 70 to 140 keV images while BH2 subjective rating was improved on 90 to 140 keV , the difference had statistical significance compared with the polychromatic images(P all<0.05). Conclusion Compared with the polychromatic images,monochromatic energy images of CCTA with dual-energy CT resulted in significant BH artifact reduction and improvements in the uniformity in the myocardium, and 130 keV is the optimal Monochromatic energy.

  14. High-Temperature Deformation Constitutive Law for Dissimilar Weld Residual Stress Modeling: Effect of Thermal Load on Strain Hardening

    Energy Technology Data Exchange (ETDEWEB)

    Yu, Xinghua [ORNL; Wang, Yanli [ORNL; Crooker, Paul [Electric Power Research Institute (EPRI); Feng, Zhili [ORNL

    2015-01-01

    Weld residual stress is one of the primary driving forces for primary water stress corrosion cracking in dissimilar metal welds (DMWs). To mitigate tensile residual stress in DMWs, it is critical to understand residual stress distribution by modeling techniques. Recent studies have shown that weld residual stress prediction using today s DMW residual stress models strongly depends on the strain-hardening constitutive model chosen. The commonly used strain-hardening models (isotropic, kinematic, and mixed) are all time-independent and inadequate to account for the time-dependent (viscous) plastic deformation at the elevated temperatures experienced during welding. For materials with profound strain-hardening, such as stainless steels and nickel-based alloys that are widely used in nuclear reactor and piping systems, the equivalent plastic strain the determinate factor of the flow stress can be highly dependent on the recovery and recrystallization processes. These processes are in turn a strong function of temperature, time, and deformation rate. Recently, the authors proposed a new temperature- and time-dependent strain-hardening constitutive model: the dynamic strain-hardening constitutive model. The application of such a model has resulted in improved weld residual stress prediction compared to the residual stress measurement results from the contour and deep-hole drilling methods. In this study, the dynamic strain-hardening behavior of Type 304 stainless steel and Alloy 82 used in pressure vessel nozzle DMWs is experimentally determined. The kinetics of the recovery and recrystallization of flow stress are derived from experiments, resulting in a semi-empirical equation as a function of pre-strain, time, and temperature that can be used for weld residual stress modeling. The method used in this work also provides an approach to study the kinetics of recovery and recrystallization of other materials with significant strain-hardening.

  15. Predicting of mechanical properties of EN AB-46000 alloy subjected to dispersion hardening

    Directory of Open Access Journals (Sweden)

    J. Pezda

    2011-10-01

    Full Text Available Improvement of silumin properties in range of classic methods involves change of morphology of silicon precipitation through: modification treatment of the alloy, maintaining suitable temperature when superheating and pouring into moulds, as well as perfection of heat treatment processes. Dispersion hardening with holding of the alloy in temperature near to temperature of solidus, consisting in heating of poured specimens up to temperature of solutioning, holding the specimens in such temperature, and next cooling down in cold water (20 0C and next artificial ageing, what have effect on change of mechanical properties of EN AB-46000 alloy, while selection of suitable parameters of dispersion hardening treatment is a condition of obtainment of positive effects in form of improved mechanical properties. Obtained dependencies enable determination of mechanical properties of the investigated alloy before commencing of solutioning and ageing treatments.

  16. Porosity and mechanically optimized PLGA based in situ hardening systems.

    Science.gov (United States)

    Schloegl, W; Marschall, V; Witting, M Y; Volkmer, E; Drosse, I; Leicht, U; Schieker, M; Wiggenhorn, M; Schaubhut, F; Zahler, S; Friess, W

    2012-11-01

    Goal of the present study was to develop and to characterize in situ-hardening, porous PLGA-based systems for their future application as bone grafting materials. Therefore, we investigated the precipitation behavior of formulations containing PLGA and a water-miscible solvent, DMSO, PEG 400, and NMP. To increase porosity, a pore forming agent (NaCMC) was added and to enhance mechanical properties of the system, an inorganic filler (α-TCP) was incorporated. The behavior upon contact with water and the influence of the prior addition of aqueous media on the morphology of the corresponding hardened implants were investigated. We proved cell-compatibility by live/dead assays for the hardened porous polymer/ceramic-composite scaffolds. The IsHS formulations can therefore be used to manufacture hardened scaffolds ex vivo by using molds with the desired shape and size. Cells were further successfully incorporated into the IsHS by precultivating the cells on the α-TCP-powder prior to their admixing to the formulation. However, cell viability could not be maintained due to toxicity of the tested solvents. But, the results demonstrate that in vivo cells should well penetrate, adhere, and proliferate in the hardened scaffolds. Consequently, we consider the in situ hardening system being an excellent candidate as a filling material for non-weight-bearing orthopedic indications, as the resulting properties of the hardened implant fulfill indication-specific needs like mechanical stability, elasticity, and porosity.

  17. Surface modification on PMMA : PVDF polyblend: hardening under chemical environment

    Indian Academy of Sciences (India)

    R Bajpai; V Mishra; Pragyesh Agrawal; S C Datt

    2002-02-01

    The influence of chemical environment on polymers include the surface alteration as well as other deep modifications in surface layers. The surface hardening, as an effect of organic liquids on poly(methyl methacrylate): poly(vinylidene fluoride) (PMMA: PVDF), which is one of the few known miscible blends, has been detected using microhardness testing. Organic liquids like acetone, toluene, xylene and benzene were introduced on the surface of blend specimens for different durations. Vickers microhardness (v) was measured for treated and untreated specimens. The study reveals both hardening and plasticization of specimens at different exposure times. The degree of surface hardening is maximum under acetone treatment. All the specimens exhibit surface hardening at an exposure time of 1 h with all the four liquids. This feature is prominent with longer exposures for specimens with increasing content of PVDF. However, the degree of hardening decreases with the time of exposure in the respective environments. In general, acetone and toluene impart surface hardening, whereas, xylene and benzene soften the specimen. PMMA: PVDF (83 : 17) blend exhibits surface hardening under all the four treatments when compared with the respective untreated specimens.

  18. THE CONSTITUTIVE EQUATIONS FOR MIXED HARDENING ORTHOTROPIC MATERIAL

    Institute of Scientific and Technical Information of China (English)

    LIUTeng-xi; HUANGShi-qing; FUYi-ming

    2003-01-01

    A dimensionless stress yield criterion is proposed to describe the mixed hardening of orthortropic material ,including kinematic hardening and proportional hardening,and the associated plastic flow law is derived.The generalized effective stress-strain formulae can be obtained correspondingly based on the experimental stress-strain curves in various simple stress states.The initial plastic anisotropy is influenced by the elastic anisotropy.The yield criterion can be reduced to Huber-Mises Criterion for isotropic materials and associated constitutive equations can be degenerated into Prandtl-Reuss equations.

  19. THE CONSTITUTIVE EQUATIONS FOR MIXED HARDENING ORTHOTROPIC MATERIAL

    Institute of Scientific and Technical Information of China (English)

    刘腾喜; 黄世清; 傅衣铭

    2003-01-01

    A dimensionless stress yield criterion is proposed to describe the mixed hardening of orthotropic material, including kinematic hardening and proportional hardening, and the associated plastic flow law is derived. The generalized effective stress-strain formulae can be obtained correspondingly based on the experimental stress-strain curves in various simple stress states. The initial plastic anisotropy is influenced by the elastic anisotropy. The yield criterion can be reduced to Huber-Mises Criterion for isotropic materials and associated constitutive equations can be degenerated into Prandtl-Reuss equations.

  20. Variations in the Bainite Hardenability of ASTM A723 Steel

    Science.gov (United States)

    1987-05-01

    8217, ,- -’ . . • • . . . . -. . " . ,~ .. -- --. x n~ I]AD TECHNICAL REPORT ARCCB-TR-87012 VARIATIONS IN THE BAINITE U) HARDENABILITY OF ASTM A723 STEEL 0’) 00 PAUL J. COTE LAWRENCE V...rod ,SuDfll|m) S. ?YPl[ Off REPOR.r & Pl[RIOO COVER•O VARIATIONS IN THE; BAINITE HARDENABILITY OF Final ASTH A723 STEEL I. Pl[RFORMINQ ORO. REPORT...0.1%) and copper (0.1%) in A723. A key transformation characteristic for this alloy is the bainite hardenability. It is important to know the extent to

  1. Modelling of coupled heat and mass transfer during a contact baking process

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Gernaey, Krist; Ashokkumar, Saranya

    2011-01-01

    water content in the product and water in the vapour phase – was calibrated and partially validated using data obtained during baking of a representative food model (a pancake batter) under controlled conditions on a specially designed experimental rig. The unknown parameters in the model equations were...

  2. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

    NARCIS (Netherlands)

    Nguyen, T.T.H.; Fels, van der H.J.; Peters, R.J.B.; Boekel, van T.

    2016-01-01

    This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200 °C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructo

  3. Baking-powder driven centripetal pumping controlled by event-triggering of functional liquids

    DEFF Research Database (Denmark)

    Kinahan, David J.; Burger, Robert; Vembadi, Abhishek

    2015-01-01

    This paper reports radially inbound pumping by the event-triggered addition of water to on-board stored baking powder in combination with valving by an immiscible, high-specific weight liquid on a centrifugal microfluidic platform. This technology allows making efficient use of precious real estate...

  4. Awaken to the World of Food Service; Commercial Cooking and Baking--Basic: 9193.01.

    Science.gov (United States)

    Dade County Public Schools, Miami, FL.

    This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…

  5. Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.

    Science.gov (United States)

    Maire, Murielle; Rega, Barbara; Cuvelier, Marie-Elisabeth; Soto, Paola; Giampaoli, Pierre

    2013-12-15

    This paper investigates the effect of ingredients on the reactions occurring during the making of sponge cake and leading to the generation of volatile compounds related to flavour quality. To obtain systems sensitive to lipid oxidation (LO), a formulation design was applied varying the composition of fatty matter and eggs. Oxidation of polyunsaturated fatty acids (PUFA) and formation of related volatile compounds were followed at the different steps of cake-making. Optimised dynamic Solid Phase Micro Extraction was applied to selectively extract either volatile or semi-volatile compounds directly from the baking vapours. We show for the first time that in the case of alveolar baked products, lipid oxidation occurs very early during the step of dough preparation and to a minor extent during the baking process. The generation of lipid oxidation compounds depends on PUFA content and on the presence of endogenous antioxidants in the raw matter. Egg yolk seemed to play a double role on reactivity: protecting unsaturated lipids from oxidation and being necessary to generate a broad class of compounds of the Maillard reaction during baking and linked to the typical flavour of sponge cake.

  6. Estimation of thermal conductivity of short pastry biscuit at different baking stages

    Directory of Open Access Journals (Sweden)

    Chiara Cevoli

    2014-10-01

    Full Text Available Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mathematically. The aim of the following research was to compare the thermal conductivity of short pastry biscuits, at different baking stages (60-160 min, measured by a line heat source thermal conductivity probe and estimated through the use of thermo-physical models. The measures were carried out on whole biscuits and on powdered biscuits compressed into cylindrical cases. Thermal conductivity of the compacted material, at different baking times (and, consequently at different moisture content, was then used to feed parallel, series, Krischer and Maxwell-Eucken models. The results showed that the application of the hot wire method for the determination of thermal conductivity is not fully feasible if applied directly to whole materials due to mechanical changes applied to the structure and the high presence of fats. The method works best if applied to the biscuit component phases separately. The best model is the Krischer one for its adaptability. In this case the value of biscuit thermal conductivity, for high baking time, varies from 0.15 to 0.19 Wm–1 K–1, while the minimum, for low baking time, varies from 0.11 to 0.12 Wm–1 K–1. These values are close to that reported in literature for similar products.

  7. Effect of baking and storage on the fatty acid composition of cookies with chia seed meal

    Science.gov (United States)

    Chia (Salvia hispanica L.) seed is an ancient crop of the Aztecs that has recently gained interest as a functional food. Chia seeds are a good source of polyphenolic compounds with antioxidant activity. However, the effect of baking and storage on the antioxidant properties of chia seed meal is not ...

  8. Rock magnetic and paleointensity results from Mesozoic baked contacts of Armenia

    Science.gov (United States)

    Shcherbakova, V. V.; Perrin, M.; Shcherbakov, V. P.; Pavlov, V. E.; Ayvaz'yan, A.; Zhidkov, G. V.

    2009-01-01

    Samples were obtained from three baked contacts and one lava flow along the upper Turonian-lower Coniacian Tovuz section, two baked contacts along the upper Coniacian-lower Santonian Paravakar section in the northern part of Armenia, and three baked contacts along the Titonian-Valanginian Kafan section in southern Armenia. A total of 130 samples were studied. Updated mean paleomagnetic poles were calculated for the Upper Cretaceous Tovuz-Paravakar sections (65.6°N, 162.2°E, A95 = 4.3, paleolatitude = 27.0 ± 3.4°) and the Upper Jurassic-Lower Cretaceous Kafan section (61.7°N, 158.9°E, A95 = 4.8°, paleolatitude = 24.7 ± 3.8°). Paleointensity determinations could be estimated from two of the upper Cretaceous and three of the Upper Jurassic-Lower Cretaceous baked contacts, corresponding to a 30% success rate. The mean virtual dipole moments obtained were low (1.7-5.5 × 1022 A m2), which is in agreement with data published by Bol'shakov and Solodovnikov (1981a, 1983) for the same sections (3.0-4.4 × 1022 A m2). Our results support the hypothesis of the Mesozoic Dipole Low, even though the overall data are widely dispersed.

  9. Effect of the storage conditions on mechanical properties and microstructure of biodegradabel baked starch foams

    Science.gov (United States)

    Baked foam films were prepared from four sources of starch: corn, potato, tapioca and chayotextle, and stored at relative moisture conditions of 0 to 75% and at temperatures of 4 and 65 °C. Then, the structural and mechanical properties of the films were evaluated. The results showed that the source...

  10. Structure and properties of a duplex coating combining micro-arc oxidation and baking layer on AZ91D Mg alloy

    Energy Technology Data Exchange (ETDEWEB)

    Cui, Xue-Jun; Li, Ming-Tian; Yang, Rui-Song; Yu, Zu-Xiao [Material Corrosion and Protection Key Laboratory of Sichuan province, Sichuan University of Science and Engineering, Zigong 643000 (China); College of Materials and Chemical Engineering, Sichuan University of Science and Engineering, Zigong 643000 (China)

    2016-02-15

    Graphical abstract: - Highlights: • A duplex coating was fabricated through combining MAO and baking layer. • A baking coating with a thickness of 92 μm was created on MAO-coated Mg alloy. • The duplex coating noticeably improved the corrosion resistance of Mg alloy. • The related corrosion and wear mechanisms were investigated. - Abstract: A duplex coating (called MAOB coating) was fabricated on AZ91D Mg alloy by combining the process of micro-arc oxidation (MAO) with baking coating (B-coating). The structure, composition, corrosion resistance, and tribological behaviour of the coatings were investigated using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), electrochemical and long-term immersion test, and ball-on-disc friction test. The results show that a dense 92 μm thick B-coating was tightly deposited onto the MAO-coated Mg alloy and exhibited a good mechanical interlock along the rough interface. Compared with the MAO-coated sample, the corrosion current density of the MAOB-coated Mg alloy decreased by two or three orders of magnitude and no corrosion phenomenon was observed during a long-term immersion test of about 500 h (severe corrosion pits were found for MAO-treated samples after about 168 h of immersion). The frictional coefficient values of the MAOB coating were similar to those of the MAO coating using dry sliding tests, while the B-coating on the MAO-coated surface significantly improved the wear resistance of the AZ91D Mg alloy. All of these results indicate that a B-coating can be used to further protect Mg alloys from corrosion and wear by providing a thick, dense barrier.

  11. Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.

    Directory of Open Access Journals (Sweden)

    Tatiana Bojňanská

    2016-01-01

    Full Text Available The paper presents the results of the evaluation of the effect of additives on the rheological properties of composite flour made of wheat flour in the amount of 70% and spelt flour at 30%. As additives guar gum (0.5% by weight of flour and xanthan gum (0.16% by weight of flour were used. Properties of produced control dough and doughs with hydrocolloids were evaluated by means of rheological appliances by Farinograph, Extenzograph, Amylograph and Rheofermentometer. Based on the observed results it can be concluded that the addition of xanthan gum has a positive effect on increasing of farinographic water absorption capacity, extension of dough development time and dough stability and generally positively affected farinographic properties. The addition of guar gum has improved especially extensographic properties as extensographic energy and extensographic resistance. Based on amylographic evaluation of control doughs and doughs with additives it can be stated that in the dough with guar gum the amylographic maximum has slightly increased. Hydrocolloid guar gum contributed to an increased retention capacity of dough observed. Based on our measurements we can indicate that addition of guar and xanthan gum contributed to an increased rheological quality of doughs prepared with addition of flour from spelt wheat. With reference to the baking experiment it was found that the use of hydrocolloids has a positive effect on the improvement of the baking properties, in particular larger volume, specific volume, and the volume yield of the dough with the addition of guar and xanthan gum compared to the control. Our results showed that aditives significantly influenced rheological qualities of dough and a baking quality of products. These findings thus allow optimizing the recipe in order to increase the technological quality of leavened bakery products.

  12. Radiation Hardened, Modulator ASIC for High Data Rate Communications

    Science.gov (United States)

    McCallister, Ron; Putnam, Robert; Andro, Monty; Fujikawa, Gene

    2000-01-01

    Satellite-based telecommunication services are challenged by the need to generate down-link power levels adequate to support high quality (BER approx. equals 10(exp 12)) links required for modem broadband data services. Bandwidth-efficient Nyquist signaling, using low values of excess bandwidth (alpha), can exhibit large peak-to-average-power ratio (PAPR) values. High PAPR values necessitate high-power amplifier (HPA) backoff greater than the PAPR, resulting in unacceptably low HPA efficiency. Given the high cost of on-board prime power, this inefficiency represents both an economical burden, and a constraint on the rates and quality of data services supportable from satellite platforms. Constant-envelope signals offer improved power-efficiency, but only by imposing a severe bandwidth-efficiency penalty. This paper describes a radiation- hardened modulator which can improve satellite-based broadband data services by combining the bandwidth-efficiency of low-alpha Nyquist signals with high power-efficiency (negligible HPA backoff).

  13. Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product.

    Science.gov (United States)

    Koray Palazoğlu, T; Coşkun, Yunus; Kocadağlı, Tolga; Gökmen, Vural

    2012-05-01

    Effect of radio frequency (RF) postdrying of partially baked cookies on acrylamide content, texture, and color of the final product was investigated in this study. Control cookies were prepared by baking in a conventional oven at 205 °C for 11 min. Cookies partially baked for 8 and 9 min were postdried in a 27.12 MHz RF tunnel oven until attainment of the moisture content of control cookies. Internal temperature of cookies was monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using a liquid chromatography-mass spectrometry (LC-MS) method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The results showed that RF postdrying of partially baked cookies resulted in lower acrylamide levels (107.3 ng/g for control cookies, 74.6 ng/g upon RF postdrying of cookies partially baked for 9 min, 51.1 ng/g upon RF postdrying of cookies partially baked for 8 min). Instrumental texture analysis showed no significant difference among the texture of cookies, whereas RF postdried samples had a lower degree of browning. According to sensory evaluation results, control had a more crumbly texture, and RF postdried sample that was conventionally baked for 8 min had a slightly uncooked flavor.

  14. EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

    Directory of Open Access Journals (Sweden)

    NURUL ATIQAH SANI

    2014-06-01

    Full Text Available Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures (160oC, 170oC, and 180oC, and two different airflow conditions. Baking time, height changes of batter, texture and moisture content of cake were compared to identify the differences or similarities on the final product as the process conditions varied. Results showed that, airflow has more significant effects towards the product quality compared to baking temperature especially on baking time which was 25.58 - 45.16%, and the rate of height changes which was 0.7 mm/min. However, different baking temperatures had more significant effects towards volume expansion which was 2.86 – 8.37% and the springiness of cake which was 3.44% compared to airflow conditions.

  15. Space Qualified, Radiation Hardened, Dense Monolithic Flash Memory Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Space Micro proposes to build a radiation hardened by design (RHBD) flash memory, using a modified version of our RH-eDRAM Memory Controller to solve all the single...

  16. Properties of sodium silicate bonded sand hardened by microwave heating

    Institute of Scientific and Technical Information of China (English)

    Wang Jina; Fan Zitian; Zan Xiaolei; Pan Di

    2009-01-01

    The sodium silicate bonded sand hardened by microwave heating has many advantages,such as low sodium silicate adding quantity,fast hardening speed,high room temperature strength,good collapsibility and certain surface stability. However,it has big moisture absorbability in the air,which would lead to the compression strength and the surface stability of the sand molds being sharply reduced. In this study,the moisture absorbability of the sodium silicate bonded sand hardened by microwave heating in different humidity conditions and the effect factors were investigated. Meanwhile,the reasons for the big moisture absorbability of the sand were analyzed.Some measures to overcome the problems of high moisture absorbability,bad surface stability and sharply reducing strength in the air were discussed. The results of this study establish the foundation of green and clean foundry technology based on the microwave heating hardening sodium silicate sand process.

  17. Space Qualified, Radiation Hardened, Dense Monolithic Flash Memory Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Radiation hardened nonvolatile memories for space is still primarily confined to EEPROM. There is high density effective or cost effective NVM solution available to...

  18. Tensile Strain Hardening Behavior and Fractography of Superalloy GH39

    Directory of Open Access Journals (Sweden)

    WANG Hui

    2016-10-01

    Full Text Available The strain hardening behaviour and fractography of superalloy GH39 was investigated by tensile test at different strain rates. Results indicate that strain hardening behaviours are different during the deformation process. True stress-strain curve obeys the Hollomon relationship partly. The strain hardening exponentn in this stage is constant in the initial plastic stage. However, the value of n increased with true strain ε increasing when true strain is between 0.014 and 0.13. A lot of deformation twinning can be found, the twins and dislocations worked together to increase the value of n. The strain hardening exponent is increased lightly with the strain rate increasing, SEM observations show that in the case of low strain rate, the fracture mode is typical ductile, but there is a tendency from ductile to brittle fracture with increasing the strain rate.

  19. Radiation Hardened Ethernet PHY and Switch Fabric Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Innoflight will develop a new family of radiation hardened (up to 3 Mrad(Si)), fault-tolerant, high data-rate (up to 8 Gbps), low power Gigabit Ethernet PHY and...

  20. Technologies Enabling Custom Radiation-Hardened Component Development Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Two primary paths are available for the creation of a Rad-Hard ASIC. The first approach is to use a radiation hardened process such as existing Rad-Hard foundries....

  1. Novel SEU hardened PD SOI SRAM cell

    Institute of Scientific and Technical Information of China (English)

    Xie Chengmin; Wang Zhongfang; Wang Xihu; Wu Longsheng; Liu Youbao

    2011-01-01

    A novel SEU hardened 10T PD SOI SRAM cell is proposed.By dividing each pull-up and pull-down transistor in the cross-coupled inverters into two cascaded transistors,this cell suppresses the parasitic BJT and source-drain penetration charge collection effect in PD SOl transistor which causes the SEU in PD SOI SRAM.Mixed-mode simulation shows that this novel cell completely solves the SEU,where the ion affects the single transistor.Through analysis of the upset mechanism of this novel cell,SEU performance is roughly equal to the multiple-cell upset performance of a normal 6T SOI SRAM and it is thought that the SEU performance is 17 times greater than traditional 6T SRAM in 45nm PD SOI technology node based on the tested data of the references.To achieve this,the new cell adds four transistors and has a 43.4% area overhead and performance penalty.

  2. Open Source Radiation Hardened by Design Technology

    Science.gov (United States)

    Shuler, Robert

    2016-01-01

    The proposed technology allows use of the latest microcircuit technology with lowest power and fastest speed, with minimal delay and engineering costs, through new Radiation Hardened by Design (RHBD) techniques that do not require extensive process characterization, technique evaluation and re-design at each Moore's Law generation. The separation of critical node groups is explicitly parameterized so it can be increased as microcircuit technologies shrink. The technology will be open access to radiation tolerant circuit vendors. INNOVATION: This technology would enhance computation intensive applications such as autonomy, robotics, advanced sensor and tracking processes, as well as low power applications such as wireless sensor networks. OUTCOME / RESULTS: 1) Simulation analysis indicates feasibility. 2)Compact voting latch 65 nanometer test chip designed and submitted for fabrication -7/2016. INFUSION FOR SPACE / EARTH: This technology may be used in any digital integrated circuit in which a high level of resistance to Single Event Upsets is desired, and has the greatest benefit outside low earth orbit where cosmic rays are numerous.

  3. Cylindrical shell buckling through strain hardening

    Energy Technology Data Exchange (ETDEWEB)

    Bandyopadhyay, K.; Xu, J.; Shteyngart, S. [Brookhaven National Lab., Upton, NY (United States); Gupta, D. [USDOE, Germantown, MD (United States)

    1995-04-01

    Recently, the authors published results of plastic buckling analysis of cylindrical shells. Ideal elastic-plastic material behavior was used for the analysis. Subsequently, the buckling analysis program was continued with the realistic stress-strain relationship of a stainless steel alloy which does not exhibit a clear yield point. The plastic buckling analysis was carried out through the initial stages of strain hardening for various internal pressure values. The computer program BOSOR5 was used for this purpose. Results were compared with those obtained from the idealized elastic-plastic relationship using the offset stress level at 0.2% strain as the yield stress. For moderate hoop stress values, the realistic stress-grain case shows a slight reduction of the buckling strength. But, a substantial gain in the buckling strength is observed as the hoop stress approaches the yield strength. Most importantly, the shell retains a residual strength to carry a small amount of axial compressive load even when the hoop stress has exceeded the offset yield strength.

  4. Impact of mild temperature hardening on thermotolerance, fecundity, and Hsp gene expression in Liriomyza huidobrensis.

    Science.gov (United States)

    Huang, Li-Hua; Chen, Bing; Kang, Le

    2007-12-01

    The pea leafminer, Liriomyza huidobrensis, is one of the most important economic insect pests around the world. Its population fluctuates greatly with seasonal change in China, and temperature was thought to be one of the important reasons. In attempt to further explore the impact of disadvantageous temperature on L. huidobrensis, 1-day-old adults were shocked at various temperatures (10, 25, 32, and 35 degrees C, respectively) for 4h, and the effects on thermotolerance, feeding, and fecundity were studied. Meanwhile the expression of five heat shock genes (hsp90, 70, 60, 40, and 20) was examined by real-time quantitative PCR. Our results showed that both 32 and 35 degrees C hardenings remarkably increased adult heat resistance, whereas cold tolerance was not improved accordingly. No cross resistance in response to cold and heat stresses was observed. Both adult feeding and fecundity were dramatically reduced, but no effect was observed on egg hatching, larval survival, pupal eclosion, or sex ratio. The results indicate that the deleterious effect on fecundity is the result of direct cessation of oviposition during the period of stress. Simultaneously, the mRNA levels of hsp70 and hsp20 significantly increased upon thermal hardening. Taken together, our results suggest that mild heat hardening improves thermotolerance of L. huidobrensis at the cost of impairment on fecundity, and the induced expression of hsp70 and hsp20 may play an important role in balancing the functional tradeoff.

  5. Investigation of MWCNT Reinforcement on the Strain Hardening Behavior of Ultrahigh Molecular Weight Polyethylene

    Directory of Open Access Journals (Sweden)

    Hassan Mahfuz

    2011-01-01

    Full Text Available We have investigated strain hardening behavior of ultrahigh molecular weight polyethylene (UHMWPE reinforced with 2.0 wt% loading of multiwalled carbon nanotubes (MWCNTs. A solution spinning process was used to produce neat and MWCNT-reinforced filaments of UHMWPE. Tensile tests of filaments showed 62% and 114% improvement in strength and modulus, respectively. Strain hardening tests on filaments revealed spectacular contribution by MWCNTs in enhancing strength and modulus by more than one order of magnitude. SEM micrographs showed sufficient coating of nanotube surface with the polymer that promoted interface adhesion. This intimate interfacial interaction enforced alignment of nanotubes during repeated loading-unloading sequences and allowed effective load transfer to nanotubes. Close interaction between UHMWPE and nanotubes was further evidenced by Raman spectral distribution as a positive shift in the D-band suggesting compressive stress on nanotubes by lateral compression of polymer. Nanotubes thus deformed induced the desired strain hardening ability in the UHMWPE filament. Differential scanning calorimetry (DSC tests indicated around 15% increase in crystallinity after strain hardening—which together with nanotube alignment resulted in such dramatic improvement in properties.

  6. Hardening in Two-Phase Materials. II. Plastic Strain and Mean Stress Hardening Rate

    DEFF Research Database (Denmark)

    Lilholt, Hans

    1977-01-01

    The strain parameters which are relevant in a tensile experiment, are analysed and related to the geometry of deformation and to the mean stress of two-phase materials. The hardening rate of the mean stress with respect to plastic strain is found to be useful in comparison between experiments and...... and theories, and it allows theories to be probed over a range of strains. Previous experiments on the fibre-reinforced material of copper-tungsten are analysed in relation to the geometry of deformation....

  7. DISTRIBUTED EXTERNAL SURFACE HARDENING OF CAR DESIGN BY WINDING

    Directory of Open Access Journals (Sweden)

    O. V. Fomin

    2017-04-01

    Full Text Available Purpose. The paper involves coverage of features and results of the research conducted by the authors to determine the feasibility and establishment of pre-stressed-strained state of freight cars by winding in order to improve their strength characteristics. It is also necessary to present the theoretical justification for the effectiveness of the application of this method for car designs and an appropriate example for the tank-car. Methodology. The conducted study is based on an analysis of known works on the subject, mathematical justification and computer modeling. At the calculations of rolling stock components contemporary conventional techniques were used. Findings. Authors found that the winding method for pre-stressed-strained state is effective and appropriate for use in the construction of railway rolling stock and, in particular freight cars. Freight car designs with the pre-stressed-strained state are characterized by a number of strength advantages, among which there is an improvement of the work on the perception of operational loads and resource conservation. Originality. For the first time it is proposed the improvement of bearing capacity of freight car constructions through the creation of its component in the directed stress-strained state. It is also for the first time proposed the use of distributed external surface hardening by the method of winding to create a pre-stress-strained state of structural components of freight cars. The methods for winding designs of freight cars and their implementation were considered. Practical value. The studies developed a number of technical solutions for improving the design of freight cars and tank-container, which has been patented. Corresponding solutions for the tank-car are partially presented. Practical implementation of such solutions will significantly improve the technical, economic and operational performances of car designs.

  8. Strain Hardening of Polymer Glasses: Entanglements, Energetics, and Plasticity

    OpenAIRE

    Hoy, Robert S.; Robbins, Mark O.

    2007-01-01

    Simulations are used to examine the microscopic origins of strain hardening in polymer glasses. While stress-strain curves for a wide range of temperature can be fit to the functional form predicted by entropic network models, many other results are fundamentally inconsistent with the physical picture underlying these models. Stresses are too large to be entropic and have the wrong trend with temperature. The most dramatic hardening at large strains reflects increases in energy as chains are ...

  9. NINJA: a noninvasive framework for internal computer security hardening

    Science.gov (United States)

    Allen, Thomas G.; Thomson, Steve

    2004-07-01

    Vulnerabilities are a growing problem in both the commercial and government sector. The latest vulnerability information compiled by CERT/CC, for the year ending Dec. 31, 2002 reported 4129 vulnerabilities representing a 100% increase over the 2001 [1] (the 2003 report has not been published at the time of this writing). It doesn"t take long to realize that the growth rate of vulnerabilities greatly exceeds the rate at which the vulnerabilities can be fixed. It also doesn"t take long to realize that our nation"s networks are growing less secure at an accelerating rate. As organizations become aware of vulnerabilities they may initiate efforts to resolve them, but quickly realize that the size of the remediation project is greater than their current resources can handle. In addition, many IT tools that suggest solutions to the problems in reality only address "some" of the vulnerabilities leaving the organization unsecured and back to square one in searching for solutions. This paper proposes an auditing framework called NINJA (acronym for Network Investigation Notification Joint Architecture) for noninvasive daily scanning/auditing based on common security vulnerabilities that repeatedly occur in a network environment. This framework is used for performing regular audits in order to harden an organizations security infrastructure. The framework is based on the results obtained by the Network Security Assessment Team (NSAT) which emulates adversarial computer network operations for US Air Force organizations. Auditing is the most time consuming factor involved in securing an organization's network infrastructure. The framework discussed in this paper uses existing scripting technologies to maintain a security hardened system at a defined level of performance as specified by the computer security audit team. Mobile agents which were under development at the time of this writing are used at a minimum to improve the noninvasiveness of our scans. In general, noninvasive

  10. Perspective of surface active agents in baking industry: an overview.

    Science.gov (United States)

    Ahmad, Asif; Arshad, Nazish; Ahmed, Zaheer; Bhatti, Muhammad Shahbaz; Zahoor, Tahir; Anjum, Nomana; Ahmad, Hajra; Afreen, Asma

    2014-01-01

    Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.

  11. A radiation-hardened SOI-based FPGA

    Institute of Scientific and Technical Information of China (English)

    Han Xiaowei; Gao Jiantou; Wang Jian; Li Ming; Liu Guizhai; Zhang Feng; Guo Xufeng; Stanley L.Chen; Liu Zhongli; Yu Fang; Zhao Kai; Wu Lihua; Zhao Yan; Li Yan; Zhang Qianli; Chen Liang; Zhang Guoquan; Li Jianzhong; Yang Bo

    2011-01-01

    A radiation-hardened SRAM-based field programmable gate array VS 1000 is designed and fabricated with a 0.5 μm partial-depletion silicon-on-insulator logic process at the CETC 58th Institute.The new logic cell (LC),with a multi-mode based on 3-input look-up-table (LUT),increases logic density about 12% compared to a traditional 4-input LUT.The logic block (LB),consisting of 2 LCs,can be used in two functional modes:LUT mode and distributed read access memory mode.The hierarchical routing channel block and switch block can significantly improve the flexibility and routability of the routing resource.The VS1000 uses a CQFP208 package and contains 392 reconfigurable LCs,112 reconfigurable user I/Os and IEEE 1149.1 compatible with boundaryscan logic for testing and programming.The function test results indicate that the hardware and software cooperate successfully and the VS 1000 works correctly.Moreover,the radiation test results indicate that the VS 1000 chip has total dose tolerance of 100 krad(Si),a dose rate survivability of 1.5 × 1011 rad(Si)/s and a neutron fluence immunity of 1 × 1014 n/cm2.

  12. A radiation-hardened SOI-based FPGA

    Science.gov (United States)

    Xiaowei, Han; Lihua, Wu; Yan, Zhao; Yan, Li; Qianli, Zhang; Liang, Chen; Guoquan, Zhang; Jianzhong, Li; Bo, Yang; Jiantou, Gao; Jian, Wang; Ming, Li; Guizhai, Liu; Feng, Zhang; Xufeng, Guo; Chen, Stanley L.; Zhongli, Liu; Fang, Yu; Kai, Zhao

    2011-07-01

    A radiation-hardened SRAM-based field programmable gate array VS1000 is designed and fabricated with a 0.5 μm partial-depletion silicon-on-insulator logic process at the CETC 58th Institute. The new logic cell (LC), with a multi-mode based on 3-input look-up-table (LUT), increases logic density about 12% compared to a traditional 4-input LUT The logic block (LB), consisting of 2 LCs, can be used in two functional modes: LUT mode and distributed read access memory mode. The hierarchical routing channel block and switch block can significantly improve the flexibility and routability of the routing resource. The VS1000 uses a CQFP208 package and contains 392 reconfigurable LCs, 112 reconfigurable user I/Os and IEEE 1149.1 compatible with boundary-scan logic for testing and programming. The function test results indicate that the hardware and software cooperate successfully and the VS1000 works correctly. Moreover, the radiation test results indicate that the VS1000 chip has total dose tolerance of 100 krad(Si), a dose rate survivability of 1.5 × 1011 rad(Si)/s and a neutron fluence immunity of 1 × 1014 n/cm2.

  13. High-Performance, Radiation-Hardened Electronics for Space Environments

    Science.gov (United States)

    Keys, Andrew S.; Watson, Michael D.; Frazier, Donald O.; Adams, James H.; Johnson, Michael A.; Kolawa, Elizabeth A.

    2007-01-01

    The Radiation Hardened Electronics for Space Environments (RHESE) project endeavors to advance the current state-of-the-art in high-performance, radiation-hardened electronics and processors, ensuring successful performance of space systems required to operate within extreme radiation and temperature environments. Because RHESE is a project within the Exploration Technology Development Program (ETDP), RHESE's primary customers will be the human and robotic missions being developed by NASA's Exploration Systems Mission Directorate (ESMD) in partial fulfillment of the Vision for Space Exploration. Benefits are also anticipated for NASA's science missions to planetary and deep-space destinations. As a technology development effort, RHESE provides a broad-scoped, full spectrum of approaches to environmentally harden space electronics, including new materials, advanced design processes, reconfigurable hardware techniques, and software modeling of the radiation environment. The RHESE sub-project tasks are: SelfReconfigurable Electronics for Extreme Environments, Radiation Effects Predictive Modeling, Radiation Hardened Memory, Single Event Effects (SEE) Immune Reconfigurable Field Programmable Gate Array (FPGA) (SIRF), Radiation Hardening by Software, Radiation Hardened High Performance Processors (HPP), Reconfigurable Computing, Low Temperature Tolerant MEMS by Design, and Silicon-Germanium (SiGe) Integrated Electronics for Extreme Environments. These nine sub-project tasks are managed by technical leads as located across five different NASA field centers, including Ames Research Center, Goddard Space Flight Center, the Jet Propulsion Laboratory, Langley Research Center, and Marshall Space Flight Center. The overall RHESE integrated project management responsibility resides with NASA's Marshall Space Flight Center (MSFC). Initial technology development emphasis within RHESE focuses on the hardening of Field Programmable Gate Arrays (FPGA)s and Field Programmable Analog

  14. Simulation and experimental analyses of dynamic strain aging of a supersaturated age hardenable aluminum alloy

    Energy Technology Data Exchange (ETDEWEB)

    Anjabin, N. [Department of Materials Science and Engineering, Sharif University of Technology, Tehran 11365-9466 (Iran, Islamic Republic of); Department of Materials Science and Engineering, Pohang University of Science and Technology, Pohang 790-784 (Korea, Republic of); Karimi Taheri, A. [Department of Materials Science and Engineering, Sharif University of Technology, Tehran 11365-9466 (Iran, Islamic Republic of); Kim, H.S., E-mail: hskim@postech.ac.kr [Department of Materials Science and Engineering, Pohang University of Science and Technology, Pohang 790-784 (Korea, Republic of)

    2013-11-15

    In this paper, dynamic strain aging (DSA) behavior in a temperature range of (25–235 °C) and strain rate range of (10{sup −4}–5×10{sup −2} s{sup −1}) was investigated using a supersaturated age hardenable aluminum alloy. It was found that two mechanisms consisted of pinning of solute atoms to mobile dislocations and dynamic precipitation, were responsible for DSA in the testing conditions. The effects of both mechanisms on the macroscopic flow curve were studied using experimental and improved physically based material modeling approaches. It was shown that both phenomena lead to a negative strain rate hardening in the alloy. Dynamic precipitation acting at high temperature results in considerable work hardening and material strengthening. Taking into account these microstructural phenomena, the effects of deformation temperature and strain rate on the macroscopic flow behavior were discussed. The proposed modeling approach could successfully predict the experimental flow curve, possible jerky flow, and the corresponding serration types. Also, the spatial nucleation and propagation of the localized deformation bands along the specimen gauge length were recorded by a digital image correlation method and compared with the proposed model predictions.

  15. Monoenergetic computed tomography reconstructions reduce beam hardening artifacts from dental restorations.

    Science.gov (United States)

    Stolzmann, Paul; Winklhofer, Sebastian; Schwendener, Nicole; Alkadhi, Hatem; Thali, Michael J; Ruder, Thomas D

    2013-09-01

    The aim of this study was to assess the potential of monoenergetic computed tomography (CT) images to reduce beam hardening artifacts in comparison to standard CT images of dental restoration on dental post-mortem CT (PMCT). Thirty human decedents (15 male, 58 ± 22 years) with dental restorations were examined using standard single-energy CT (SECT) and dual-energy CT (DECT). DECT data were used to generate monoenergetic CT images, reflecting the X-ray attenuation at energy levels of 64, 69, 88 keV, and at an individually adjusted optimal energy level called OPTkeV. Artifact reduction and image quality of SECT and monoenergetic CT were assessed objectively and subjectively by two blinded readers. Subjectively, beam artifacts decreased visibly in 28/30 cases after monoenergetic CT reconstruction. Inter- and intra-reader agreement was good (k = 0.72, and k = 0.73 respectively). Beam hardening artifacts decreased significantly with increasing monoenergies (repeated-measures ANOVA p < 0.001). Artifact reduction was greatest on monoenergetic CT images at OPTkeV. Mean OPTkeV was 108 ± 17 keV. OPTkeV yielded the lowest difference between CT numbers of streak artifacts and reference tissues (-163 HU). Monoenergetic CT reconstructions significantly reduce beam hardening artifacts from dental restorations and improve image quality of post-mortem dental CT.

  16. Radiation effects in power converters: Design of a radiation hardened integrated switching DC/DC converter

    Science.gov (United States)

    Adell, Philippe

    When electronic devices are used in space and military systems, they may be exposed to various types of radiation, including photons, electrons, protons, neutrons, and heavy ions. The effects of radiation on the semiconductor devices within the systems range from gradual degradation to catastrophic failure. In order to design and produce reliable systems for space or military applications, it is necessary to understand the device-level effects of radiation and develop appropriate strategies for reducing system susceptibility. This research focuses on understanding radiation effects in power converters for space and military applications. We show that power converters are very sensitive to radiation (total-dose, single event effects and displacement damage) and that their radiation response is dependent on input bias conditions and load conditions. We compared the radiation hardness of various power converter topologies using experiments and simulations. Evaluation of these designs under different modes of operation is demonstrated to be critical for determining radiation hardness. We emphasize the correlation between radiation effects and the role of the dynamic response of these topologies. For instance, total dose exposure has been found to degrade loop gain and affect regulation in some converters. We propose several radiation-hardening solutions to improve the radiation response of these designs. For instance, we demonstrate the design of a digitally controlled boost converter suitable for space applications based on an SRAM FPGA. A design hardening solution has been developed and successfully applied through VHDL simulations and experiments to assure the continuous operation of the converter in the presence of SEES (more precisely SEFIs). This research led to the design of a digitally controlled radiation hardened integrated switching buck converter. The proposed design is suitable for micro-satellite applications and is based on a high-voltage/CMOS process

  17. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine.

    Science.gov (United States)

    Nguyen, Ha T; van der Fels-Klerx, H J Ine; van Boekel, M A J S

    2017-09-01

    This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Production of Quasicomposite Surface Layer of a Metal Material by Shock Wave Strain Hardening

    Directory of Open Access Journals (Sweden)

    A.V. Kirichek

    2014-07-01

    Full Text Available Quite often in order to improve the performance of a product it is necessary to form a strengthened structure that will be extremely hard and have good plasticity at the same time. One way to meet this challenge is to apply shock wave mechanical hardening to produce micro- or nanocrystalline heterogeneous structures in homogeneous metals or alloys. A peculiar feature of such structure is its layer-by-layer formation with smooth transition between hard and plastic areas, which improves the performance of the strengthened item significantly

  19. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.

    Science.gov (United States)

    Buksa, Krzysztof

    2016-09-01

    The changes in molecular mass of arabinoxylan (AX) and protein caused by bread baking process were examined using a model rye bread. Instead of the normal flour, the dough contained starch, water-extractable AX and protein which were isolated from rye wholemeal. From the crumb of selected model breads, starch was removed releasing AX-protein complexes, which were further examined by size exclusion chromatography. On the basis of the research, it was concluded that optimum model mix can be composed of 3-6% AX and 3-6% rye protein isolate at 94-88% of rye starch meaning with the most similar properties to low extraction rye flour. Application of model rye bread allowed to examine the interactions between AX and proteins. Bread baked with a share of AX, rye protein and starch, from which the complexes of the highest molar mass were isolated, was characterized by the strongest structure of the bread crumb.

  20. Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

    Directory of Open Access Journals (Sweden)

    Nina G. Heredia-Sandoval

    2016-08-01

    Full Text Available Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

  1. Influence of baking conditions on the quality attributes of sponge cake.

    Science.gov (United States)

    Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

    2017-03-01

    Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

  2. Determination of suitable drying curve model for bread moisture loss during baking

    Science.gov (United States)

    Soleimani Pour-Damanab, A. R.; Jafary, A.; Rafiee, S.

    2013-03-01

    This study presents mathematical modelling of bread moisture loss or drying during baking in a conventional bread baking process. In order to estimate and select the appropriate moisture loss curve equation, 11 different models, semi-theoretical and empirical, were applied to the experimental data and compared according to their correlation coefficients, chi-squared test and root mean square error which were predicted by nonlinear regression analysis. Consequently, of all the drying models, a Page model was selected as the best one, according to the correlation coefficients, chi-squared test, and root mean square error values and its simplicity. Mean absolute estimation error of the proposed model by linear regression analysis for natural and forced convection modes was 2.43, 4.74%, respectively.

  3. Comparison of Conventional and Microwave Baked Bread Concerning Recrystallization of Starch Molecules

    Directory of Open Access Journals (Sweden)

    K. Fuckerer

    2015-08-01

    Full Text Available Bread is one of the most important foods in industrial countries and it is at its best when consumed fresh. One of the major problems during storage of baked products is staling. Bread staling incorporates a combination of physical and chemical changes resulting in a decrease of bread quality. The predominant mechanism of staling is the time-dependent recrystallization of starch molecules. Avoiding this recrystallization is one of the most desired topics in science of bread technology but still not solved. Therefore, this study investigates a new possibility by trying to influence the recrystallization of starch with microwave heating. For this, the differences between microwave and conventional baked rye-wheat bread were examined concerning the difference of water activity and firmness of the bread during time. As result, a faster water loss during storage period could be observed in microwave heated bread, which probably implies an even more rapid recrystallization instead the desired avoiding of recrystallization of starch.

  4. Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.

    Science.gov (United States)

    Heredia-Sandoval, Nina G; Valencia-Tapia, Maribel Y; Calderón de la Barca, Ana M; Islas-Rubio, Alma R

    2016-08-30

    Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

  5. Impact toughness of a gradient hardened layer of Cr5Mo1V steel treated by laser shock peening

    Science.gov (United States)

    Xia, Weiguang; Li, Lei; Wei, Yanpeng; Zhao, Aimin; Guo, Yacong; Huang, Chenguang; Yin, Hongxiang; Zhang, Lingchen

    2016-04-01

    Laser shock peening (LSP) is a widely used surface treatment technique that can effectively improve the fatigue life and impact toughness of metal parts. Cr5Mo1V steel exhibits a gradient hardened layer after a LSP process. A new method is proposed to estimate the impact toughness that considers the changing mechanical properties in the gradient hardened layer. Assuming a linearly gradient distribution of impact toughness, the parameters controlling the impact toughness of the gradient hardened layer were given. The influences of laser power densities and the number of laser shots on the impact toughness were investigated. The impact toughness of the laser peened layer improves compared with an untreated specimen, and the impact toughness increases with the laser power densities and decreases with the number of laser shots. Through the fracture morphology analysis by a scanning electron microscope, we established that the Cr5Mo1V steel was fractured by the cleavage fracture mechanism combined with a few dimples. The increase in the impact toughness of the material after LSP is observed because of the decreased dimension and increased fraction of the cleavage fracture in the gradient hardened layer.

  6. 试述小苏打系统加液碱生产工艺%Discussion on Manufacturing Technique of Adding Liquid Caustic Soda in Baking Soda System

    Institute of Scientific and Technical Information of China (English)

    林戌梅

    2016-01-01

    将离子膜液碱加入小苏打生产系统进行探索试验,通过不断优化生产条件,对离子膜液碱加入小苏打系统技术进行研究,得出其生产工艺的可行性。%It has been experimented that adds ionic membrane liquid caustic soda in the production system of baking soda. With the increasing improvement of production conditions, the technique of adding ionic membrane liquid caustic soda in baking soda system has been researched. Finally, the feasibility of this technique can be obtained.

  7. Conditioning of SST-1 Tokamak Vacuum Vessel by Baking and Glow Discharge Cleaning

    Energy Technology Data Exchange (ETDEWEB)

    Khan, Ziauddin, E-mail: ziauddin@ipr.res.in; George, Siju; Semwal, Pratibha; Dhanani, Kalpeshkumar R.; Pathan, Firozkhan S.; Paravastu, Yuvakiran; Raval, Dilip C.; Babu, Gattu Ramesh; Khan, Mohammed Shoaib; Pradhan, Subrata

    2016-02-15

    Highlights: • SST-1 Tokamak was successfully commissioned. • Vacuum vessel was pumped down to 4.5 × 10{sup –8} mbar after baking and continuous GDC. • GDC reduced the water vapour by additional 57% while oxygen was reduced by 50%. • Under this condition, an initial plasma breakdown with current of 40 kA for 75 ms was achieved. - Abstract: Steady-state Superconducting Tokamak (SST-1) vacuum vessel (VV) adopts moderate baking at 110 ± 10 °C and the limiters baking at 250 ± 10 °C for ∼ 200 h followed by glow discharge cleaning in hydrogen (GDC-H) with 0.15 A/m{sup 2} current density towards its conditioning prior to plasma discharge experiment. The baking in SST-1 reduces the water (H{sub 2}O) vapor by 95% and oxygen (O{sub 2}) by 60% whereas the GDC reduces the water vapor by an additional 57% and oxygen by another 50% as measured with residual gas analyzer. The minimum breakdown voltage for H-GDC in SST-1 tokamak was experimentally observed to 300 V at 8 mbar cm. As a result of these adherences, SST-1 VV achieves an ultimate of 4.5 × 10{sup −8} mbar with two turbo-molecular pumps with effective pumping speed of 3250 l/s. In the last campaign, SST-1 has achieved successful plasma breakdown, impurity burn through and a plasma current of ∼ 40 kA for 75 ms.

  8. The effect of baking soda when applied to bleached enamel prior to restorative treatment.

    Science.gov (United States)

    Tostes, Bhenya Ottoni; Mondelli, Rafael Francisco Lia; Lima-Arsati, Ynara Bosco de Oliveira; Rodrigues, Jose Augusto; Costa, Leonardo Cesar

    2013-08-01

    This in vitro study evaluated the effect of 10% baking soda solution and sodium bicarbonate powder (applied with jets) when applied to bleached enamel prior to restorative treatment. The surfaces of 40 bovine incisors were flattened and divided into 5 groups (n = 8): Group B (bleached and restored, negative control), Group W (bleached, stored in distilled water for 7 days, and restored), Group BSJ (bleached, abraded with baking soda jet for 1 min, and restored), Group BSS (bleached, application of 10% baking soda solution for 5 min, and restored), and Group R (restored, without bleaching, positive control). The samples were bleached in 1 session with 3 applications of 35% HP-based gel and activated with a LED appliance for 9 min each. Resin composite cylinders (2 mm height and 0.8 mm diameter) were made on the enamel surface after the acid etching and a conventional 1-step single vial adhesive application was performed. After storage in distilled water (37 ± 1°C, 24 hr), the microshear bond test was performed (1 mm/min). ANOVA and Tukey tests were applied to compare the results. The mean results of these tests showed that Groups W, BBS, and R were not statistically different. These groups also indicated a higher bond strength when compared with Groups B and BSJ. The application of 10% baking soda solution for 5 min may be an alternative pre-restorative treatment for bleached enamel, but further studies are needed to consider whether or not this treatment may be effectively used in clinical practice.

  9. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

    Science.gov (United States)

    Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

    2003-06-01

    The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

  10. Kinetics of dehydration of potato and development of baked product based on dehydrated potato

    OpenAIRE

    Sarker, A.; M.N. Islam; Shaheb, M.R.

    2012-01-01

    The aims of this study were to determine the kinetics of dehydration of high yielding potato variety (Diamont), to investigate the various process parameters influencing mechanical drying of potatoes and to develop baked product from the dehydrated potato. From the developed equation it was found that the diffusion co-efficient increased with the increase in temperature. The exponential relationship between diffusion co-efficient (De) versus inverse absolute temperature (Tabs-1), activation e...

  11. The use of exhausted olive husks as fuel in the Calabrian bread-baking industry

    Energy Technology Data Exchange (ETDEWEB)

    Nicoletti, G. [University of Calabria, Arcavacata di Rende (Italy)

    1999-07-01

    Exhausted olive husks are a biomass by-product from the olive oil working cycle that has very interesting energy characteristics. This paper considers the use of this biomass as an alternative to or integrative energy source with conventional fuels in the Calabrian bread baking sector, and it outlines its potential and economic viability. Various energy scenarios are suggested for a Calabrian bakery, by means of a detailed analysis of economic convenience. (author)

  12. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

    Science.gov (United States)

    Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli Lucy

    2009-02-11

    This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust.

  13. Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food.

    Science.gov (United States)

    Venkateshmurthy, K; Raghavarao, K S M S

    2015-08-01

    Heat transfer by individual modes is estimated during baking of rice (Oryza sativa) pan cake (Dosa), a traditional food. The mathematical expressions proposed could be used to modify the baking oven for controlling the individual modes of heat transfer to obtain the desired product texture, colour and flavour. Conduction from the rotating hot plate is found to be the most prominent mode of heat transfer and is critical for obtaining the desired product characteristics such as texture and flavour. Temperature profiles along the thickness of Dosa are obtained and compared with those obtained experimentally. Heat transfer parameters such as thermal conductivity and emissivity of Dosa are determined (0.42 W/m K and 0.31, respectively). The effect of material of construction of the hot plate such as alloy steel, teflon coated aluminum, cast iron and stainless steel on product texture was studied and stainless steel was found to give good surface finish to the product, which was confirmed by scanning electron microscope. Sensory evaluation was carried out to evaluate the product acceptability. The thermal efficiency of the baking oven was 51.5%.

  14. Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste

    Energy Technology Data Exchange (ETDEWEB)

    Qamaruz-Zaman, N., E-mail: cenastaein@usm.my; Kun, Y.; Rosli, R.-N.

    2015-01-15

    Highlights: • Approximately 50 g baking soda reduced odour concentration by 70%. • Reducing volatile acid concentration reduces odour concentration. • Ammonia has less effect on odour concentration. - Abstract: Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100 g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8 l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100 g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.

  15. Reduction of work hardening rate in low-carbon steels

    Science.gov (United States)

    Yalamanchili, Bhaskar Rao

    Low carbon grades of steel rods are used to produce finished products such as fine wire, coat hangers, staples, and roofing nails. These products are subject to ductility failures during production due to excessively high work hardening rates during wire drawing. The high work hardening rates are attributed to the presence of residuals, free nitrogen, or combinations thereof. This research concludes that the most cost-effective way to reduce the work hardening rate during wire drawing is to combine boron with nitrogen to form boron nitride, and thus reducing its work hardening contribution. The results of this study also conclude the following: (1) Boron/Nitrogen ratio is the more significant factor than rod tensile strength, which affects work hardening rate. Higher ratio is better in the 0.79 to 1.19 range. (2) Maintaining this narrow B/N range requires precise process control. (3) Process conditions such as dissolved oxygen (Steel Texas (North Star) benefited from this research by being able to provide a competitive edge in both quality and cost of its low carbon boron grades thus making North Star a preferred supplier of wire rod for these products.

  16. General Friction Model Extended by the Effect of Strain Hardening

    DEFF Research Database (Denmark)

    Nielsen, Chris V.; Martins, Paulo A.F.; Bay, Niels

    2016-01-01

    An extension to the general friction model proposed by Wanheim and Bay [1] to include the effect of strain hardening is proposed. The friction model relates the friction stress to the fraction of real contact area by a friction factor under steady state sliding. The original model for the real co...... of friction in metal forming, where the material generally strain hardens. The extension of the model to cover strain hardening materials is validated by comparison to previously published experimental data.......An extension to the general friction model proposed by Wanheim and Bay [1] to include the effect of strain hardening is proposed. The friction model relates the friction stress to the fraction of real contact area by a friction factor under steady state sliding. The original model for the real......-ideally plastic material, and secondly, to extend the solution by the influence of material strain hardening. This corresponds to adding a new variable and, therefore, a new axis to the general friction model. The resulting model is presented in a combined function suitable for e.g. finite element modeling...

  17. Assessment of the microstructure and torsional fatigue performance of an induction hardened vanadium microalloyed medium-carbon steel

    Science.gov (United States)

    Rothleutner, Lee M.

    -martensitic transformation products in the induction-hardened case. In the total case region, vanadium reduced the total case depth by inhibiting austenite formation at low austenitizing temperatures; however, the non-martensitic constituents in the case microstructure and the reduced total case depth of the vanadium microalloyed steel did not translate directly to a degradation of torsional fatigue properties. In general, vanadium microalloying was not found to affect torsional fatigue performance significantly with one exception. In the 25 pct effective case depth condition, the 10V45 steel had a ~75 pct increase in fatigue life at all shear stress amplitudes when compared to the 1045 steel. The improved fatigue performance is likely a result of the significantly higher case hardness this condition exhibited compared to all other conditions. The direct influence of vanadium on the improved fatigue life of the 25 pct effective case depth condition is confounded with the slightly higher carbon content of the 10V45 steel. In addition, the 10V45 conditions showed a consistently higher case hardness than the in 1045 conditions. The increased hardness of the 10V45 steel did not increase the compressive residual stresses at the surface. Induction hardening parameters were more closely related to changes in residual stress than vanadium microalloying additions. Torsional fatigue data from the current study as well as from literature were used to develop an empirical multiple linear regression model that accounts for case depth as well as carbon content when predicting torsional fatigue life of induction hardened medium-carbon steels.

  18. Egg baked in product open oral food challenges are safe in selected egg-allergic patients.

    Science.gov (United States)

    Buelow, Becky J; Lee, Carrie; Zafra, Heidi T; Dasgupta, Mahua; Hoffmann, Ray G; Vasudev, Monica

    2014-07-01

    Egg allergy is one of the most common food allergies in children. Most egg-allergic children are able to tolerate egg baked in product (EBP) and will likely outgrow his/her egg allergy. By introducing EBP in the diet of an egg-allergic child, diet can be expanded and family stress can be reduced. Recent evidence suggests that children who tolerate EBP and continue to consume it will have quicker resolution of egg allergy than those who strictly avoid EBP; therefore, we aimed to evaluate the egg-allergic children who underwent EBP oral food challenge (OFC) in our allergy clinic to help define any specific predictors to be used in predicting the outcome of such challenges. We performed a retrospective chart review and 43 egg-allergic patients underwent EBP OFC in our outpatient allergy office from January 2011 to December 2012 were excluded. Nine patients who did not have a prior history of symptomatic egg ingestion. Clinical characteristics and laboratory findings of the remaining 34 patients were all recorded and analyzed. Of the remaining 34 patients, 22 (64.7%) were boys. Average age of first reaction to egg was 12.90 months, with average age at EBP OFC of 71.32 months. The average of the most recent skin-prick test wheal size was 10.10 mm and serum-specific IgE to egg white was 3.21 kU/L. Twenty-eight of the 34 patients (82.4%) passed the EBP OFC. Of the six patients who failed, none required epinephrine. After analysis of all of the clinical characteristics and laboratory findings, no risk factors, such as skin-prick test wheal size, were identified to be associated with an increased risk of failing EBP OFC. EBP OFC is a valuable tool to assess tolerance. As seen in our group of patients, the majority of egg-allergic patients pass EBP OFC. Thus, OFC should be considered as a clinical tool to expand a patient's diet and to improve quality of life as early as possible. Because we were unable to determine any clinical or laboratory predictors helpful to select egg

  19. Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application.

    Science.gov (United States)

    Chen, Xiao Yan; Levy, Clemens; Gänzle, Michael G

    2016-12-19

    Exopolysaccharides from lactic acid bacteria may improve texture and shelf life of bread. The effect of exopolysaccharides on bread quality, however, depends on properties of the EPS and the EPS producing strain. This study investigated structure-function relationships of EPS in baking application. The dextransucrase DsrM and the reuteransucrase GtfA were cloned from Weissella cibaria 10M and Lactobacillus reuteri TMW1.656, respectively, and heterologously expressed in Escherichia coli. Site-directed mutagenesis of GtfA was generates reuterans with different glycosidic bonds. NMR spectrum indicated reuteranPI, reuteranNS and reuteranPINS produced by GtfA-V1024P:V1027I, GtfA-S1135N:A1137S and GtfA-V1024P:V1027I:S1135N:A1137S, respectively, had a higher proportion of α-(1→4) linkages when compared to reuteran. ReuteranNS has the lowest molecular weight as measured by asymmetric flow-field-flow fractionation. The reuteransucrase negative mutant L. reuteri TMW1.656ΔgtfA was generated as EPS-negative derivative of L. reuteri TMW1.656. Cell counts, pH, and organic acid levels of sourdough fermented with L. reuteri TMW1.656 and TMW1.656ΔgtfA were comparable. Reuteran produced by L. reuteri TMW1.656 during growth in sourdough and reuteran produced ex situ by GtfA-ΔN had comparable effects on bread volume and crumb hardness. Enzymatically produced dextran improved volume and texture of wheat bread, and of bread containing 20% rye flour. ReuteranNS but not reuteranPI or reuteran was as efficient as dextran in enhancing wheat bread volume and texture. Overall, reuteran linkage type and molecular weight are determinants of EPS effects on bread quality. This study established a valuable method to elucidate structure-function relationships of glucans in baking applications. Copyright © 2016 Elsevier B.V. All rights reserved.

  20. Effect of heat treatment and milling on the seed, flour, rheology and baking quality of some amaranth ecotypes.

    Science.gov (United States)

    Sánchez-Marroquín, A; Maya, S; Domingo, M V

    1985-12-01

    Forty-five harvests corresponding to the two predominating domestic species of amaranth in Mexico were studied. The proximate analysis revealed some statistically significant differences throughout three years of observation. The Ca, P and Fe content did not vary greatly in 15 samples. No chemical differences were either manifested in the Mercado and Aztec types of A. hypochondriacus, nor in the Mexican type of A. cruentus. The latter exhibits a higher grain yield and a shorter life cycle; however, its baking quality is apparently inferior to that of the Mercado type of A. hypochondriacus. The heat treatment of the seeds (toasting, popping and cooking) affected protein and lysine contents as does in cereals and leguminous seeds although toasting in particular improves its sensory characteristics without altering digestibility and PER. Popping only improves PER. Heating at 90 or 170 degrees C for three to five minutes, at the usual seed's moisture rate of 6 to 15%, does not affect protein content and does so only slightly in the case of the fatty acids content. Amylographic and farinographic values of the starchy fractions indicate similarities to C. quinoa and differences with respect to wheat. In the case of "amaranth milk", viscosity and gelatinization temperature produced satisfactory values. The extension of amaranth cultivation in the country is hereby suggested in view of the seed's nutritional quality, and considering the behavior of whole amaranth flour and its fractions.

  1. Supervision is the Key to Improvement of Baking Industry and Financial Services of Real Economy should be Elevated Both in the Level of Quality and Quantity%监管引领银行业着力提升服务实体经济质量和水平

    Institute of Scientific and Technical Information of China (English)

    高飞

    2012-01-01

    In recent years, the reform of financial institutions in Jilin Province has been accelerated, and the institution has been improved. The economy of Jilin Province has also been supported. The year 2012 which is the first year of the "Twelfth Five-year Plan" is of great significance. Under new circumstance, the reform of banking and financial system should be pushed forward, and make contribution to the development of real economy growth.%近年来吉林省银行业金融机构加快改革发展,不断完善体制机制、提升服务水平,从而有力地支持和促进了全省经济持续健康发展。2012年,是"十二五"规划实施承上启下的重要一年。在新的形势下,应准确把握监管政策导向,引领银行业更加注重服务实体经济发展,努力提升银行业服务实体经济的质量和水平。

  2. Ion-irradiation-induced hardening in Inconel 718

    Science.gov (United States)

    Hunn, J. D.; Lee, E. H.; Byun, T. S.; Mansur, L. K.

    2001-07-01

    Inconel 718 is a material under consideration for areas in the target region of the spallation neutron source (SNS), now under construction at Oak Ridge National Laboratory (ORNL) in the US. In these positions, displacement damage from protons and neutrons will affect the mechanical properties. In addition, significant amounts of helium and hydrogen will build up in the material due to transmutation reactions. Nanoindentation measurements of solution-annealed (SA) Inconel 718 specimens, implanted with Fe-, He-, and H-ions to simulate SNS target radiation conditions, have shown that hardening occurs due to ion-induced displacement damage as well as due to the build-up of helium bubbles in the irradiated layer. Precipitation-hardened (PH) Inconel 718 also exhibited hardening by helium build-up but showed softening as a function of displacement damage due to dissolution of the γ ' and γ″ precipitates.

  3. Surface hardening of steel in a solar furnace

    Energy Technology Data Exchange (ETDEWEB)

    Rodriguez, G.P. [UCLM, ETSII, Ciudad Real (Spain); Damborenea, J.J. de [CENIM-CSIC, Madrid (Spain); Vazquez, A.J. [CENIM-CSIC, Madrid (Spain)

    1997-07-01

    The concentration of solar energy provides the possibility to get power densities high enough to produce surface modifications of materials, with low environmental impact. The present paper discusses the possibilities of surface hardening steel by means of concentrated solar energy. Surface treatments have been made by using the solar furnace of the Platafoma Solar in Almeria (Spain), which consists of a group of heliostats and a parabolic mirror. The surface transformation hardening treatment was performed on a 40CrMo4 steel. The paper presents the microstructural changes and the hardness values obtained after the solar treatment in a superficial zone. According to the power density applied on the sample, the hardened zone varied between 1 and 10 mm deep and the treatment time was less than 30 s. (orig.)

  4. Influence of coolant motion on structure of hardened steel element

    Directory of Open Access Journals (Sweden)

    A. Kulawik

    2008-08-01

    Full Text Available Presented paper is focused on volumetric hardening process using liquid low melting point metal as a coolant. Effect of convective motion of the coolant on material structure after hardening is investigated. Comparison with results obtained for model neglecting motion of liquid is executed. Mathematical and numerical model based on Finite Element Metod is described. Characteristic Based Split (CBS method is used to uncouple velocities and pressure and finally to solve Navier-Stokes equation. Petrov-Galerkin formulation is employed to stabilize convective term in heat transport equation. Phase transformations model is created on the basis of Johnson-Mehl and Avrami laws. Continuous cooling diagram (CTPc for C45 steel is exploited in presented model of phase transformations. Temporary temperatures, phases participation, thermal and structural strains in hardening element and coolant velocities are shown and discussed.

  5. THE MACHINING OF HARDENED CARBON STEELS BY COATED CUTTING TOOLS

    Directory of Open Access Journals (Sweden)

    Yusuf ŞAHİN

    2001-02-01

    Full Text Available The investigation of machining AISI 1050 carbon steels hardened to the 60 HRC hardness was carried out to determine the tool life and wear behaviour of the various cutting tools under different conditions. These experiments were conducted at using coated ceramic cutting tools and carbide cutting tools. The experimental results showed that the coated ceramic tools exhibited better performance than those of the coated carbide tools when machining the hardened steels. Moreover, wear behaviour of cutting tools were investigated in a scanning electron microscope. Electron microscopic examination also indicated that flank wear, thermal cracks on the tool nose combined with the nose deformation on the tools were responsible for the wear behaviour of the ceramic tools. For the carbide tools, however, removal of coated material from the substrate tool and combined with the crater wear were effective for the machining the hardened steel.

  6. Stress field near an interface edge of linear hardening materials

    Institute of Scientific and Technical Information of China (English)

    许金泉; 付列东

    2002-01-01

    The elastic-plastic singular stress field near an interface edge of bounded linear hardening material is substantially as same as that of bonded elastic materials whose Young' s modulus and Poisson ratio are substituted by equivalent values, respectively. Further investigation by the elasto-plastic boundary element method (BEM) on the stress field near the interface edge showed that the stress field there can be divided into three regions: the domain region of the elastic-plastic singular stress field, the transitional region and the elastic region. The domain region of the elastic-plastic singular stress becomes larger with the increasing of the linear hardening coefficient. When the linear hardening coefficient decreases to a certain value, the effective stress in most of the yield zone equals approximately the yield stress. The stress distribution in the elastic region under small-scale yielding condition was also investigated.

  7. Stress field near an interface edge of linear hardening materials

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    The elastic-plastic singular stress field near an interface edge of bounded linear hardening material is substantially as same as that of bonded elastic materials whose Young's modulus and Poisson ratio are substituted by equivalent values, respectively. Further investigation by the elasto-plastic boundary element method (BEM) on the stress field near the interface edge showed that the stress field there can be divided into three regions: the domain region of the elastic-plastic singular stress field, the transitional region and the elastic region. The domain region of the elastic-plastic singular stress becomes larger with the increasing of the linear hardening coefficient. When the linear hardening coefficient decreases to a certain value, the effective stress in most of the yield zone equals approximately the yield stress. The stress distribution in the elastic region under small-scale yielding condition was also investigated.

  8. Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.

    Science.gov (United States)

    Cheng, Lu; Jin, Cheng; Zhang, Ying

    2014-05-01

    Baking processing is indispensable to determine special sensory prosperities of cookies and induces the formation of some beneficial components such as antioxidants. However, the formation of some Maillard reaction-derived chemical hazards, such as acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML) in cookies is also a significant consequence of baking processing from a food safety standpoint. This study investigated the effects of baking conditions on the formation of AA and CML, as well as the antioxidant activity (AOA) of cookies. Cookies were baked at various baking temperatures (155 to 230 °C) and times (1.5 to 31 min). AA and CML contents were determined by ultra-performance liquid chromatography-tandem mass spectrometry, respectively. The highest level of AA was obtained in the cookies baked at 155 °C/21 min and 205 °C/11 min (328.93 ± 3.10 μg/kg and 329.29 ± 5.29 μg/kg), while the highest level of CML was obtained in the cookies baked at 230 °C/1.5 min (118.05 ± 0.21 mg/kg). AA was prone to form at relatively low temperature range (155 to 205 °C), however, CML at relatively high temperature range (205 to 230 °C). The CML content was much higher than the AA content in the same set of cookies, by about 2 to 3 orders of magnitude. The AOA of cookies increased at more severe baking conditions. According to the AA and CML content, AOA and sensory properties of cookies, the temperature-time regime of 180 °C/16 min might be a compromised selection. However, only optimizing the baking condition was not enough for manufacture of high-quality cookies. Cookies, a kind of widely consumed bakery products in the world, contain some potentially harmful compounds, like acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML). AA in cookies has led to public health concern and several research efforts. But CML, another Maillard reaction-derived chemical hazard, has been neglected so far, even though its content is much higher than that of AA in cookies. The

  9. Method of Electrolyte-Plasma Surface Hardening of 65G and 20GL Low-Alloy Steels Samples

    Science.gov (United States)

    Rakhadilov, Bauyrzhan; Zhurerova, Laila; Pavlov, Alexander

    2016-08-01

    This work is devoted to formation of modified surface layers in 65G and 20GL steels which using for the manufacture of railway transport parts, as well as the study of influence of the parametersof electrolyte-plasma surface hardening methodon the changes in structural-phase states, improving of wear-resistance. The process of electrolyte-plasma surface hardening of 65G and 20GL steels samples conducted in the electrolyte from water solution of 20% sodium carbonate, in the mode ~850°C - 2 seconds, ∼⃒1200°C - 3 seconds. It is established that in the initial state 20GL steel has ferrite-pearlite structure, and the 60G steel consists of pearlite and cement structure. After application of electrolyte-plasma surface hardening is observed the formation of carbides particles and martensite phase components in the structure of 20GL and 60G steels. It is determined that after electrolyte-plasma surface hardening with heating time - 2 seconds, the abrasive wear-resistance of 65G and 20GL steels increased to 1.3 times and 1.2 times, respectively, and the microhardness is increased to 1.6 times and 1.3 times, respectively.

  10. Limitation in obtainable surface roughness of hardened cement paste: 'virtual' topographic experiment based on focussed ion beam nanotomography datasets.

    Science.gov (United States)

    Trtik, P; Dual, J; Muench, B; Holzer, L

    2008-11-01

    Surface roughness affects the results of nanomechanical tests. The surface roughness values to be measured on a surface of a porous material are dependent on the properties of the naturally occurring pore space. In order to assess the surface roughness of hardened cement paste (HCP) without the actual influence of the usual sample preparation for nanomechanical testing (i.e. grinding and polishing), focussed ion beam nanotomography datasets were utilized for reconstruction of 3D (nanoscale resolution) surface profiles of hardened cement pastes. 'Virtual topographic experiments' were performed and root mean square surface roughness was then calculated for a large number of such 3D surface profiles. The resulting root mean square (between 115 and 494 nm) is considerably higher than some roughness values (as low as 10 nm) reported in the literature. We suggest that thus-analysed root mean square values provide an estimate of a 'hard' lower limit that can be achieved by 'artefact-free' sample preparation of realistic samples of hardened cement paste. To the best of our knowledge, this 'hard' lower limit was quantified for a porous material based on hydraulic cement for the first time. We suggest that the values of RMS below such a limit may indicate sample preparation artefacts. Consequently, for reliable nanomechanical testing of disordered porous materials, such as hardened cement paste, the preparation methods may require further improvement.

  11. The characterization of Vicker`s microhardness indentations and pile-up profiles as a strain-hardening microprobe

    Energy Technology Data Exchange (ETDEWEB)

    Santos, C. Jr. [Nuclear Regulatory Commission, Washington, DC (United States). Div. of Engineering Technology; Odette, G.R.; Lucas, G.E.; Schroeter, B.; Klinginsmith, D. [California Univ., Santa Barbara, CA (United States). Dept. of Mechanical Engineering; Yamamoto, T. [Tohoku Univ., Sendai (Japan)

    1998-04-01

    Microhardness measurements have long been used to examine strength properties and changes in strength properties in metals, for example, as induced by irradiation. Microhardness affords a relatively simple test that can be applied to very small volumes of material. Microhardness is nominally related to the flow stress of the material at a fixed level of plastic strain. Further, the geometry of the pile-up of material around the indentation is related to the strain-hardening behavior of a material; steeper pile-ups correspond to smaller strain-hardening rates. In this study the relationship between pile-up profiles and strain hardening is examined using both experimental and analytical methods. Vickers microhardness tests have been performed on a variety of metal alloys including low alloy, high Cr and austenitic stainless steels. The pile-up topology around the indentations has been quantified using confocal microscopy techniques. In addition, the indentation and pile-up geometry has been simulated using finite element method techniques. These results have been used to develop an improved quantification of the relationship between the pile-up geometry and the strain-hardening constitutive behavior of the test material.

  12. INFLUENCE OF MICROALLOYING BY BORON ON HARDENABILITY OF STEEL

    Directory of Open Access Journals (Sweden)

    E. P. Baradyntseva

    2016-01-01

    Full Text Available The research conducted in laboratory of metallurgical science by which the factors exerting impact on hardenability of steel microalloyed by boron were analysed. The research was made because the implementation of this process in mass production is connected with the certain difficulties. The conducted researches have allowed to draw a conclusion that changing content of various chemical elements, such as nitrogen, boron, the titan and aluminum in steel containing boron, produced by JSC «BSW – Management Company of Holding «BMC» at the stage of preparation of chart flowsheet make it possible to predict terms of hardenability of the final product.

  13. Aspect-oriented security hardening of UML design models

    CERN Document Server

    Mouheb, Djedjiga; Pourzandi, Makan; Wang, Lingyu; Nouh, Mariam; Ziarati, Raha; Alhadidi, Dima; Talhi, Chamseddine; Lima, Vitor

    2015-01-01

    This book comprehensively presents a novel approach to the systematic security hardening of software design models expressed in the standard UML language. It combines model-driven engineering and the aspect-oriented paradigm to integrate security practices into the early phases of the software development process. To this end, a UML profile has been developed for the specification of security hardening aspects on UML diagrams. In addition, a weaving framework, with the underlying theoretical foundations, has been designed for the systematic injection of security aspects into UML models. The

  14. Diffusive Origin of the Cosmic-Ray Spectral Hardening

    CERN Document Server

    Tomassetti, N

    2012-01-01

    Recent data from ATIC, CREAM and PAMELA revealed that the energy spectra of cosmic ray (CR) nuclei above 100 GeV/nucleon experience a remarkable hardening with increasing energy. This effect cannot be recovered by the conventional descriptions of CR acceleration and diffusive propagation processes. Using analytical calculations, I show that the hardening effect can be consequence of a spatial change of the CR diffusion properties in different regions of the Galaxy. I discuss the implications of this scenario for the main CR observables and its connections with the open issues of the CR physics.

  15. Microstructure and properties of cast iron after laser surface hardening

    Directory of Open Access Journals (Sweden)

    Stanislav

    2013-12-01

    Full Text Available Laser surface hardening of cast iron is not trivial due to the material’s heterogeneity and coarse-grained microstructure, particularly in massive castings. Despite that, hardening of heavy moulds for automotive industry is in high demand. The present paper summarises the findings collected over several years of study of materials structure and surface properties. Phase transformations in the vicinity of graphite are described using examples from production of body parts in automotive industry. The description relates to formation of martensite and carbide-based phases, which leads to hardness values above 65 HRC and to excellent abrasion resistance.

  16. ASSESSMENT OF KINETIC PROCESSES OF HARDENING OF BUILDING MATERIALS

    Directory of Open Access Journals (Sweden)

    P. V. Voronov

    2010-12-01

    Full Text Available Problem statement. Kinetic processes are of huge importance when producing building units and operating them as well. However, both technological and operation parameters are determined by the structure of a material under study.Results and conclusions. Kinetics with asymptotic approximation at hardening of building materials is analyzed. The validity of use of new kinetic equation is proved, characterizing harden composite systems and taking into consideration structural and topological peculiarities of new solid-like phase formation directly effecting the evolution of the processes. Results of research of change of strength at solidification a cement-sandy solution with various additives are submitted.

  17. Radiation Hardened 10BASE-T Ethernet Physical Layer (PHY)

    Science.gov (United States)

    Lin, Michael R. (Inventor); Petrick, David J. (Inventor); Ballou, Kevin M. (Inventor); Espinosa, Daniel C. (Inventor); James, Edward F. (Inventor); Kliesner, Matthew A. (Inventor)

    2017-01-01

    Embodiments may provide a radiation hardened 10BASE-T Ethernet interface circuit suitable for space flight and in compliance with the IEEE 802.3 standard for Ethernet. The various embodiments may provide a 10BASE-T Ethernet interface circuit, comprising a field programmable gate array (FPGA), a transmitter circuit connected to the FPGA, a receiver circuit connected to the FPGA, and a transformer connected to the transmitter circuit and the receiver circuit. In the various embodiments, the FPGA, transmitter circuit, receiver circuit, and transformer may be radiation hardened.

  18. Effect on Hydration and Hardening of Tricalcium Phosphate Bone Cement

    Institute of Scientific and Technical Information of China (English)

    2005-01-01

    The bioactive α-Ca3 (PO4)2 bone cement was studied by XRD , SEM and isothermal calorimetric measurements. The results showed that a mixed pattern of TCP and hydroxylapatite were obtained after hydration and hardening. The mechanism of hydration and hardening of the α-Ca3 ( PO4 )2 was dissolution-precipitation,(NH4) H2 PO4 was the best set accelerator to the α-Ca3 ( PO4 )2 cement, and the HAP powers and the(NH4) H2 PO4 concentration had a great effect on the hydration rate of α-Ca3 ( PO4 )2.

  19. Temperature Development during Hardening of Large Concrete Cubes

    DEFF Research Database (Denmark)

    Sørensen, Eigil V.; Burcharth, Hans Falk

    The purpose ofthe project is to verify ifthermal cracking will occur in large unreinforced concrete cubes due to large temperature differences during hardening o f the concrete. The first part o f the project is to numerically simulate the temperature development during hardening, evaluate the risk...... of thermally induced crackingunder varying execution conditions, and verify the temperature calculations by caJTying out measurements in situ. The cubes are cast and cured under marine environmental conditions in the north western part of Spain and are to serve as coastal proteetion in a harbour under...

  20. Temperature Development during Hardening of Large Concrete Cubes

    DEFF Research Database (Denmark)

    Sørensen, Eigil V.; Burcharth, Hans Falk

    The purpose ofthe project is to verify ifthermal cracking will occur in large unreinforced concrete cubes due to large temperature differences during hardening o f the concrete. The first part o f the project is to numerically simulate the temperature development during hardening, evaluate the risk...... of thermally induced cracking under varying execution conditions, and verify the temperature calculations by carrying out measurements in situ. The cubes are cast and cured under marine environmental conditions in the north western part of Spain and are to serve as coastal proteetion in a harbour under...

  1. Temperature influence on water transport in hardened cement pastes

    Energy Technology Data Exchange (ETDEWEB)

    Drouet, Emeline [CEA, DEN, DPC, SECR, Laboratoire d' Etude du Comportement des Bétons et des Argiles, F-91191 Gif sur Yvette Cedex (France); Poyet, Stéphane, E-mail: stephane.poyet@cea.fr [CEA, DEN, DPC, SECR, Laboratoire d' Etude du Comportement des Bétons et des Argiles, F-91191 Gif sur Yvette Cedex (France); Torrenti, Jean-Michel [Université Paris-Est, IFSTTAR, Département Matériaux & Structures, 14-52 boulevard Newton, F-77447 Marne la Vallée cedex 2 (France)

    2015-10-15

    Describing water transport in concrete is an important issue for the durability assessment of radioactive waste management reinforced concrete structures. Due to the waste thermal output such structures would be submitted to moderate temperatures (up to 80 °C). We have then studied the influence of temperature on water transport within hardened cement pastes of four different formulations. Using a simplified approach (describing only the permeation of liquid water) we characterized the properties needed to describe water transport (up to 80 °C) using dedicated experiments. For each hardened cement paste the results are presented and discussed.

  2. A rapid cold-hardening process in insects.

    Science.gov (United States)

    Lee, R E; Chen, C P; Denlinger, D L

    1987-12-04

    Traditionally studies of cold tolerance in insects have focused on seasonal adaptations related to overwintering that are observed after weeks or months of exposure to low temperature. In contrast, an extremely rapid cold-hardening response was observed in nonoverwintering stages that confers protection against injury due to cold shock at temperatures above the supercooling point. This response was observed in nondiapausing larvae and pharate adults of the flesh fly, Sarcophaga crassipalpis, nondiapausing adults of the elm leaf beetle, Xanthogaleruca luteola, and the milkweed bug, Oncopeltus fasciatus. The rapid hardening response is correlated with the accumulation of glycerol.

  3. Composite Strain Hardening Properties of High Performance Hybrid Fibre Reinforced Concrete

    Directory of Open Access Journals (Sweden)

    Vikram Jothi Jayakumar

    2014-01-01

    Full Text Available Hybrid fibres addition in concrete proved to be a promising method to improve the composite mechanical properties of the cementitious system. Fibre combinations involving different fibre lengths and moduli were added in high strength slag based concrete to evaluate the strain hardening properties. Influence of hybrid fibres consisting of steel and polypropylene fibres added in slag based cementitious system (50% CRL was explored. Effects of hybrid fibre addition at optimum volume fraction of 2% of steel fibres and 0.5% of PP fibres (long and short steel fibre combinations were observed in improving the postcrack strength properties of concrete. Test results also indicated that the hybrid steel fibre additions in slag based concrete consisting of short steel and polypropylene (PP fibres exhibited a the highest compressive strength of 48.56 MPa. Comparative analysis on the performance of monofibre concrete consisting of steel and PP fibres had shown lower residual strength compared to hybrid fibre combinations. Hybrid fibres consisting of long steel-PP fibres potentially improved the absolute and residual toughness properties of concrete composite up to a maximum of 94.38% compared to monofibre concrete. In addition, the relative performance levels of different hybrid fibres in improving the matrix strain hardening, postcrack toughness, and residual strength capacity of slag based concretes were evaluated systematically.

  4. Modifications on A-F hardening rule to assess ratcheting response of materials and its interaction with fatigue damage under uniaxial stress cycles

    Science.gov (United States)

    Ahmadzadehrishehri, Gholamreza

    Ratcheting deformation is accumulated progressively over three distinct stages in materials undergoing asymmetrical cyclic stresses. The present thesis evaluates the triphasic ratcheting response of materials from two stand points: (i) Mechanistic approach at which stages of ratcheting progress over stress cycles was related to mechanistic parameters such as stress level, lifespan, mechanical properties and the softening/hardening response of materials. Mechanistic approach formulated in this thesis was employed to assess ratcheting strain over triphasic stages in various steel and copper alloys under uniaxial stress cycles. Good agreements were achieved between the predicted ratcheting strain values based on the proposed formulation and those of experimentally reported. (ii) Kinematic hardening rule approach at which the hardening rule was characterized by the yield surface translation mechanism and the corresponding plastic modulus calculated based on the consistency condition. Various cyclic plasticity models were employed to assess ratcheting response of materials under different loading conditions. The Armstrong-Frederick (A-F) hardening rule was taken as the backbone of ratcheting analysis developed in this thesis mainly due to less complexity and number of coefficients in the hardening rule as compared with other earlier developed hardening rules in the literature. To predict triphasic ratcheting strain over stress cycles, the A-F hardening rule has been further developed by means of new strain rate coefficients gamma 2 and delta. These coefficients improved the hardening rule capability to calibrate and control the rate of ratcheting over its progressive stages. The modified hardening formulation holds the coefficients of the hardening rule to control stress-strain hysteresis loops generated over stress cycles during ratcheting process plus the ratcheting rates over stages I, II, and III. These coefficients were calibrated and defined based on the applied

  5. Calibration free beam hardening correction for cardiac CT perfusion imaging

    Science.gov (United States)

    Levi, Jacob; Fahmi, Rachid; Eck, Brendan L.; Fares, Anas; Wu, Hao; Vembar, Mani; Dhanantwari, Amar; Bezerra, Hiram G.; Wilson, David L.

    2016-03-01

    Myocardial perfusion imaging using CT (MPI-CT) and coronary CTA have the potential to make CT an ideal noninvasive gate-keeper for invasive coronary angiography. However, beam hardening artifacts (BHA) prevent accurate blood flow calculation in MPI-CT. BH Correction (BHC) methods require either energy-sensitive CT, not widely available, or typically a calibration-based method. We developed a calibration-free, automatic BHC (ABHC) method suitable for MPI-CT. The algorithm works with any BHC method and iteratively determines model parameters using proposed BHA-specific cost function. In this work, we use the polynomial BHC extended to three materials. The image is segmented into soft tissue, bone, and iodine images, based on mean HU and temporal enhancement. Forward projections of bone and iodine images are obtained, and in each iteration polynomial correction is applied. Corrections are then back projected and combined to obtain the current iteration's BHC image. This process is iterated until cost is minimized. We evaluate the algorithm on simulated and physical phantom images and on preclinical MPI-CT data. The scans were obtained on a prototype spectral detector CT (SDCT) scanner (Philips Healthcare). Mono-energetic reconstructed images were used as the reference. In the simulated phantom, BH streak artifacts were reduced from 12+/-2HU to 1+/-1HU and cupping was reduced by 81%. Similarly, in physical phantom, BH streak artifacts were reduced from 48+/-6HU to 1+/-5HU and cupping was reduced by 86%. In preclinical MPI-CT images, BHA was reduced from 28+/-6 HU to less than 4+/-4HU at peak enhancement. Results suggest that the algorithm can be used to reduce BHA in conventional CT and improve MPI-CT accuracy.

  6. Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling.

    Science.gov (United States)

    Besbes, Emna; Le Bail, Alain; Seetharaman, Koushik

    2016-01-01

    The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31 °C/min) corresponding respectively to baking temperature of 220 and 240 °C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T20, T21 and T22) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.

  7. Thermal release of D2 from new Be-D co-deposits on previously baked co-deposits

    Science.gov (United States)

    Baldwin, M. J.; Doerner, R. P.

    2015-12-01

    Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

  8. 焦盐辣椒粉加工工艺优化研究%Optimization of salty baked chili powder technique

    Institute of Scientific and Technical Information of China (English)

    熊学斌; 夏延斌; 吴灿

    2012-01-01

    The effect of baking temperature,baking time and salt concentration on the processing technology of salty baked red cluster pepper powder were studied,and the optimum processing technology was obtained through sensory score.Results showed that:baking time was the main influencing factors on the processing technology of salty baked red cluster pepper powde,and then baking temperature,adding salt only made the aroma more gentle.The optimal processing technology of salty baked red cluster pepper powder was,baking temperature 120 ℃,baking time 10 min,and salt concentration 5%.%以野山椒为原料,通过感官评分的方法,探究了烘烤温度、烘烤时间以及加盐量对其加工的影响,并得出了焦盐野山椒粉的最佳加工工艺。结果表明,烘烤时间为焦盐野山椒粉生产的主要影响因素,其次是烘烤温度,而添加食盐只会让其香气变得更加柔和。焦盐野山椒粉的最佳工艺为烘烤温度120℃,烘烤时间10min,加盐量为干辣椒粉质量5%。

  9. In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.

    Science.gov (United States)

    García-zaragoza, Francisco J; Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Bello-Pérez, Luis A

    2010-11-01

    Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.

  10. Research into Grinding Hardening of Microalloyed Non-quenched and Tempered Steel

    Institute of Scientific and Technical Information of China (English)

    HAN Zheng-tong; ZHANG Ning-ju; GAO Ding; YANG Gang

    2007-01-01

    Grinding hardening is a new technology of hardening steel piece surfaces with grinding heat generated in the grinding process instead of with a high or medium frequency induction heating method, which can effectively integrate grinding and surface hardening. Experimental studies were carried out on grinding hardening of non-quenched and tempered steel. Through grinding experiments with variable depths of cut and feeding rate, the variation in the depth of the hardening layer was studied and the microstructure of the hardening zone of the test pieces was subsequently analyzed. In the end, the hardening effect of non-quenched and tempered steel was compared with that of 40Cr steel, which revealed the superiority of non-quenched and tempered steel in grinding hardening technology.

  11. Differential hardening in IF steel - Experimental results and a crystal plasticity based model

    NARCIS (Netherlands)

    Mulder, J.; Eyckens, P.; van den Boogaard, Antonius H.; Hora, P.

    2015-01-01

    Work hardening in metals is commonly described by isotropic hardening, especially for monotonically increasing proportional loading. The relation between different stress states in this case is determined by equivalent stress and strain definitions, based on equal plastic dissipation. However,

  12. Rapid cold hardening process of insects and its ecologically adaptive significance

    Institute of Scientific and Technical Information of China (English)

    WANG Xianhui; QI Xianlei; KANG Le

    2003-01-01

    In contrast to overwintering cold hardening, a rapid cold hardening process has recently been described in insects. This process can rapidly enhance cold tolerance of insects in several hours or even minutes. The characteristics of rapid cold hardening include inducing conditions, cold hardening effects, and fitness costs. Physiological and biochemical mechanisms of rapid cold hardening include rapid changes in the phospholipid composition and the increase in hemolymph osmolalities, polyols production, proline and cold-induced proteins. Moreover, there are different views about the ecologically adaptive significance of rapid cold hardening in insects. This paper reviews research results about rapid cold hardening of insects since 1987, focusing on forms of cold injury, strategies of cold tolerance, and definitions, characteristics, physiological and biochemical mechanisms and adaptive significance of rapid cold hardening.

  13. Effect of hardening methods of moulding sands with water glass on structure of bonding bridges

    Directory of Open Access Journals (Sweden)

    M. Stachowicz

    2010-07-01

    Full Text Available Research on influence of hardening methods on structure of bonding bridges in moulding sands with sodium water glass is presented.Moulding sands with addition of 2.5 % of binder with molar module 2.0 were hardened with CO2 and dried in traditional way or hardenedwith microwaves. It was proved that the hardening method affects structure of bonding bridges, correlating with properties of the hardened moulding sands. It was found that strength of the moulding sands hardened with microwaves for 4 min is very close to that measured after traditional drying at 110 °C for 120 min. So, application of microwave hardening ensures significant shortening of the process time to the value comparable with CO2 hardening but guaranteeing over 10-fold increase of mechanical properties. Analysis of SEM images of hardened moulding sands permitted explaining differences in quality parameters of moulding sands by connecting them with structure of the created bonding bridges.

  14. Corroding and Protecting of Surface Residual Stress With the Surface Hardening of Steel

    Institute of Scientific and Technical Information of China (English)

    ZOU Qing-hua

    2004-01-01

    The states of the stress with the surface hardening are analyzed, the related experiential formula of the stress -temperature and stress-depth hardened curves are set up, the protecting measures against hydrogen stress corrosion are discussed.

  15. High field Q slope and the baking effect: Review of recent experimental results and new data on Nb heat treatments

    Directory of Open Access Journals (Sweden)

    G. Ciovati

    2010-02-01

    Full Text Available The performance of superconducting radio-frequency (SRF cavities made of bulk Nb at high fields (peak surface magnetic field greater than about 90 mT is characterized by exponentially increasing rf losses (high-field Q slope, in the absence of field emission, which are often mitigated by low-temperature (100–140°C, 12–48 h baking. In this contribution, recent experimental results and phenomenological models to explain this effect will be briefly reviewed. New experimental results on the high-field Q slope will be presented for cavities that had been heat treated in a vacuum furnace at high temperature without subsequent chemical etching. These studies are aimed at understanding the role of hydrogen on the high-field Q slope and at the passivation of the Nb surface during heat treatment. Improvement of the cavity performances, particularly of the cavities’ quality factor, have been obtained following the high-temperature heat treatments, while secondary ion mass spectroscopy surface analysis measurements on Nb samples treated with the cavities revealed significantly lower hydrogen concentration than for samples that followed standard cavity treatments.

  16. The study of CD side to side error in line/space pattern caused by post-exposure bake effect

    Science.gov (United States)

    Huang, Jin; Guo, Eric; Ge, Haiming; Lu, Max; Wu, Yijun; Tian, Mingjing; Yan, Shichuan; Wang, Ran

    2016-10-01

    In semiconductor manufacturing, as the design rule has decreased, the ITRS roadmap requires crucial tighter critical dimension (CD) control. CD uniformity is one of the necessary parameters to assure good performance and reliable functionality of any integrated circuit (IC) [1] [2], and towards the advanced technology nodes, it is a challenge to control CD uniformity well. The study of corresponding CD Uniformity by tuning Post-Exposure bake (PEB) and develop process has some significant progress[3], but CD side to side error happening to some line/space pattern are still found in practical application, and the error has approached to over the uniformity tolerance. After details analysis, even though use several developer types, the CD side to side error has not been found significant relationship to the developing. In addition, it is impossible to correct the CD side to side error by electron beam correction as such error does not appear in all Line/Space pattern masks. In this paper the root cause of CD side to side error is analyzed and the PEB module process are optimized as a main factor for improvement of CD side to side error.

  17. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.

    Science.gov (United States)

    Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Czerny, Michael; Arendt, Elke K

    2014-02-17

    Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition.

  18. Analysis of Laser Surface Hardened Layers of Automobile Engine Cylinder Liner

    Institute of Scientific and Technical Information of China (English)

    LIU Xiu-bo; YU Gang; GUO Jian; SHANG Quan-yi; ZHANG Zhen-guo; GU Yi-jie

    2007-01-01

    Gray cast iron that is used for automobile engine cylinder liners was laser surface hardened using Nd∶YAG quasi-continuous and CO2 continuous wave laser, respectively. The macromorphology and microstructure of the laser surface hardened layers were investigated using an optical microscope. Geometric dimensions including depth and width and microhardness distribution of the hardened layers were also examined in order to evaluate the quality of the hardened layers.

  19. Strain hardening of polymer glasses: Entanglements, energetics, and plasticity

    Science.gov (United States)

    Hoy, Robert S.; Robbins, Mark O.

    2008-03-01

    Simulations are used to examine the microscopic origins of strain hardening in polymer glasses. While stress-strain curves for a wide range of temperature can be fit to the functional form predicted by entropic network models, many other results are fundamentally inconsistent with the physical picture underlying these models. Stresses are too large to be entropic and have the wrong trend with temperature. The most dramatic hardening at large strains reflects increases in energy as chains are pulled taut between entanglements rather than a change in entropy. A weak entropic stress is only observed in shape recovery of deformed samples when heated above the glass transition. While short chains do not form an entangled network, they exhibit partial shape recovery, orientation, and strain hardening. Stresses for all chain lengths collapse when plotted against a microscopic measure of chain stretching rather than the macroscopic stretch. The thermal contribution to the stress is directly proportional to the rate of plasticity as measured by breaking and reforming of interchain bonds. These observations suggest that the correct microscopic theory of strain hardening should be based on glassy state physics rather than rubber elasticity.

  20. Hardening digital systems with distributed functionality: robust networks

    Science.gov (United States)

    Vaskova, Anna; Portela-Garcia, Marta; Garcia-Valderas, Mario; López-Ongil, Celia; Portilla, Jorge; Valverde, Juan; de la Torre, Eduardo; Riesgo, Teresa

    2013-05-01

    Collaborative hardening and hardware redundancy are nowadays the most interesting solutions in terms of fault tolerance achieved and low extra cost imposed to the project budget. Thanks to the powerful and cheap digital devices that are available in the market, extra processing capabilities can be used for redundant tasks, not only in early data processing (sensed data) but also in routing and interfacing1

  1. Hardening by twin boundary during nanoindentation in nanocrystals.

    Science.gov (United States)

    Qu, Shaoxing; Zhou, Haofei

    2010-08-20

    The atomistic deformation processes of nanocrystals embedded with nanoscale twin boundaries during nanoindentation are studied by molecular dynamics simulations. Load-displacement curves are obtained and the hardening mechanisms associated with the nanoscale twin boundaries are revealed. Johnson's theoretical indentation model is adopted to estimate the elastic stage of the nanoindentation. In addition, twin boundary-mediated dislocation nucleation is observed and analyzed.

  2. Preparation of Dispersion-Hardened Copper by Internal Oxidation

    DEFF Research Database (Denmark)

    Brøndsted, Povl; Sørensen, Ole Toft

    1978-01-01

    Internal oxidation experiments in CO2/CO atmospheres on Cu-Al alloys for preparation of dispersion-hardened Cu are described. The oxygen pressures of the atmospheres used in the experiments were controlled with a solid electrolyte oxygen cell based on ZrO2 (CaO). The particle size distributions...

  3. Coefficient of work-hardening in stage-IV

    CSIR Research Space (South Africa)

    Nabarro, FRN

    1994-04-15

    Full Text Available The theory of work hardening in stage IV depends on the relation between the relative misorientation Psi of neighbouring subgrains and the plastic strain gamma (Psi = B gamma exp). The value of the constant B is suggested to be better related...

  4. Decorative application of strain-hardening cementitious composites

    NARCIS (Netherlands)

    Ibrovic, V.; Lukovic, M.; Schlangen, E.

    2014-01-01

    Strain hardening cementitious composites (SHCC) have been used in variety of structural applications. Apart from this, they are also suitable for non-structural applications. In this work, the application of SHCC for producing cover plates for light switches and power sockets is presented. For desig

  5. Case Depth Measurement of Induction Hardening Using Image Processing

    Institute of Scientific and Technical Information of China (English)

    Kitti Pongsathaporn; Pramuk Jenkittiyon; Siriporn Daopiset; Somnuk Watanasriyakul

    2004-01-01

    Case depth measurement of the induction hardened steel parts is necessary for quality control. Vickers microhardness test is the most industrially accepted method to identify the case depth. But this method is a time consuming one and it requires expensive equipment. The aim of this study is to develop a different method to determine the case depth using image processing. The surface hardened steel samples were cross cut, ground and etched with Nital. The etched macrosectioned specimens were scanned by a scanner. The scanned images were evaluated by the developed software. The principle of the software is to identify the gray level difference. The effective case depths of the surface hardened specimens obtained by Vickers microhardness test and the developed method were compared. It was found that the deviation of the developed method was ±0.12 mm at the case depth range of 0.6 - 2.0 mm and ±0.14 mm at the case depth range of 2.1 - 4.3 mm. The measuring time was only 20% of Vickers microhardness test. The deviation range is much lower than the tolerance case depth specification for induction hardening in general.

  6. Decorative application of strain-hardening cementitious composites

    NARCIS (Netherlands)

    Ibrovic, V.; Lukovic, M.; Schlangen, E.

    2014-01-01

    Strain hardening cementitious composites (SHCC) have been used in variety of structural applications. Apart from this, they are also suitable for non-structural applications. In this work, the application of SHCC for producing cover plates for light switches and power sockets is presented. For

  7. 感受器辅助微波烘焙的面包性质研究%Study on the properties of breads baked by microwave with susceptor

    Institute of Scientific and Technical Information of China (English)

    顾明敏; 杨哪; 徐学明

    2012-01-01

    Properties of breads baked by traditional oven,microwave with susceptor,traditional microwave oven were studied. Researched of the effect of susceptor on the change of temperature,baking loss,specific volume,water content of the core,hardness,texture and sensory evaluation of the breads. The results showed that compared with the traditional microwave oven,the external temperature of the breads were raised 18.80%, at the same time,the internal temperature of the breads were declined 15.71%. The baking moss decreased 2.05% ,specific volume were increased 18.00%~23.35%. The water content of the core were improved 7.10%~ 27.42% ,most of all ,the hardness were reduced 80.81%~85.52%. The texture and sensory characteristic of the breads were all improved. Microwave with susceptor was slightly less than the control group of traditional oven, it needed to be improved.%摘要:分别以传统烤箱和微波炉加热为参照,研究了感受器辅助微波对面包烘焙过程中的温度变化、质量损耗、比容、面包芯水分分布、硬度、质构及感官特性的影响,结果表明,与传统微波对照组相比,面包外部温度提高18.80%,内部温度降低15.71%,质量损耗降低2.05%,比容提高18.00%-23.35%,面包芯水分含量提高7.10%~27.42%,硬度值降低80.81%-85.52%,质构和感官特性得到有效改善;但与传统烤箱对照组相比,还有待改进。

  8. Neutron-irradiation + helium hardening and embrittlement modeling of 9% Cr-steels in an engineering perspective (HELENA)

    Energy Technology Data Exchange (ETDEWEB)

    Chaouadi, Rachid

    2008-07-01

    This report provides a physically-based engineering model to estimate the radiation hardening of 9%Cr-steels under both displacement damage (dpa) and helium. The model is essentially based on the dispersed barrier hardening theory and the dynamic re-solution of helium under displacement cascades. However, a number of assumptions and simplifications were considered to obtain a simple description of irradiation hardening and embrittlement primarily relying on the available experimental data. As a result, two components were basically identified, the dpa component that can be associated with black dots and small loops and the He-component accounting for helium bubbles. The dpa component is strongly dependent on the irradiation temperature and its dependence law was based on a first-order annealing kinetics. The damage accumulation law was also modified to take saturation into account. Finally, the global kinetics of the damage accumulation kept defined, its amplitude is fitted to one experimental condition. The model was rationalized on an experimental database that mainly consists of {proportional_to}9%Cr-steels irradiated in the technologically important temperature range of 50 to 600 C up do 50 dpa and with a He-content up to {proportional_to}5000 appm, including neutron and proton irradiation as well as implantation. The test temperature effect is taken into account through a normalization procedure based on the change of the Young's modulus and the anelastic deformation that occurs at high temperature. Finally, the hardening-to-embrittlement correlation is obtained using the load diagram approach. Despite the large experimental scatter, inherent to the variety of the materials and irradiation as well as testing conditions, the obtained results are very promising. Improvement of the model performance is still possible by including He-hardening saturation and high temperature softening but unfortunately, at this stage, a number of conflicting experimental data

  9. Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions

    NARCIS (Netherlands)

    Osman, A.M.; Struik, P.C.; Lammerts Van Bueren, E.

    2012-01-01

    Northwestern European consumers like their bread to be voluminous and easy to chew. These attributes require a raw material that is rich in protein with, among other characteristics, a suitable ratio between gliadins and glutenins. Achieving this is a challenge for organic growers, because they lack

  10. Managing freshly baked bread: statistical analyses of demand patterns; suggestions for improvement of control principles.

    OpenAIRE

    Mora Rueda, Carlos

    2016-01-01

    Kahn (1995) señala tres motivaciones básicas por las que los consumidores buscan variedad en los productos: (1) la necesidad de estímulo adicional cuando ciertas necesidades están cubiertas, (2) cambios en el entorno y (3) la incertidumbre de los consumidores acerca de los gustos futuros. El minorista puede influir sobre las dos primeras mediante cambios en los precios o en la disposición de los artículos en el espacio de venta. Sin embargo, estas motivaciones también pueden aparecer naturalm...

  11. Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions

    NARCIS (Netherlands)

    Osman, A.M.; Struik, P.C.; Lammerts Van Bueren, E.

    2012-01-01

    Northwestern European consumers like their bread to be voluminous and easy to chew. These attributes require a raw material that is rich in protein with, among other characteristics, a suitable ratio between gliadins and glutenins. Achieving this is a challenge for organic growers, because they lack

  12. Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.

    Science.gov (United States)

    Lauková, Michaela; Kohajdová, Zlatica; Karovičová, Jolana; Kuchtová, Veronika; Minarovičová, Lucia; Tomášiková, Lenka

    2017-09-01

    Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

  13. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

    Science.gov (United States)

    Şakıyan, Özge

    2015-05-01

    The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

  14. Theoretical Studies of Laws Nanostructuring and Heterogeneous Hardening of Steel Samples by Wave Intensive Plastic Deformation

    Directory of Open Access Journals (Sweden)

    A.V. Kirichek

    2015-12-01

    Full Text Available Theoretical studies and calculations, allowing to define the required parameters of the wave deformation hardening, are performed in order to obtain heterogeneous hardened surface layer in steel samples. The conditions for the effective use of impact energy for elastic-plastic deformation of the processed material and the establishment of a deep hardened surface layer are revealed.

  15. Application of Artificial Neural Network to Predicting Hardenability of Gear Steel

    Institute of Scientific and Technical Information of China (English)

    GAO Xiu-hua; QI Ke-min; DENG Tian-yong; QIU Chun-lin; ZHOU Ping; DU Xian-bin

    2006-01-01

    The prediction of the hardenability and chemical composition of gear steel was studied using artificial neural networks. A software was used to quantitatively forecast the hardenability by its chemical composition or the chemical composition by its hardenability. The prediction result is more precise than that obtained from the traditional method based on the simple mathematical regression model.

  16. The prediction of differential hardening behaviour of steels by multi-scale crystal plasticity modelling

    NARCIS (Netherlands)

    Eyckens, P.; Mulder, J.; Gawad, J.; Vegter, H.; Roose, D.; Boogaard, van den A.H.; Van Bael, A.; Van Houtte, P.

    2015-01-01

    An essential aspect of materials modelling in the field of metal plasticity is hardening. The classical assumption of isotropic hardening in metal plasticity models is often too simplified to describe actual material behaviour. This paper focuses on the non-isotropic hardening termed differential ha

  17. Effect of mild baking on superconducting niobium cavities investigated by sequential nanoremoval

    Directory of Open Access Journals (Sweden)

    A. Romanenko

    2013-01-01

    Full Text Available The near-surface nanostructure of niobium determines the performance of superconducting microwave cavities. Subtle variations in surface nanostructure lead to yet unexplained phenomena such as the dependence of the quality factor of these resonating structures on the magnitude of rf fields—an effect known as the “Q slopes”. Understanding and controlling the Q slopes is of great practical importance for particle accelerators. Here we investigate the mild baking effect—120°C vacuum baking for 48 hours—which strongly affects the Q slopes. We used a hydrofluoric acid rinse alternating with oxidation in water as a tool for stepwise material removal of about 2  nanometers/step from the surface of superconducting niobium cavities. Applying removal cycles on mild baked cavities and measuring the quality factor dependence on the rf fields after one or several such cycles allowed us to explore the distribution of lossy layers within the first several tens of nanometers from the surface. We found that a single HF rinse results in the increase of the cavity quality factor. The low field Q slope was shown to be mostly controlled by the material structure within the first six nanometers from the surface. The medium field Q slope evolution was fitted using linear (∝B peak surface magnetic field and quadratic (∝B^{2} terms in the surface resistance and it was found that best fits do not require the quadratic term. We found that about 10 nanometers of material removal are required to bring back the high field Q slope and about 20–50 nanometers to restore the onset field to the prebaking value.

  18. Verification of radiation heat transfer analysis in KSTAR PFC and vacuum vessel during baking

    Energy Technology Data Exchange (ETDEWEB)

    Yoo, S.Y. [Chungnam National University, 79 Daehak-ro, Yuseong-gu, Daejeon 34167 (Korea, Republic of); Kim, Y.J., E-mail: k43689@nfri.re.kr [National Fusion Research Institute, 169-148 Gwahang-ro, Yuseong-gu, Daejeon 34133 (Korea, Republic of); Kim, S.T.; Jung, N.Y.; Im, D.S.; Gong, J.D.; Lee, J.M.; Park, K.R.; Oh, Y.K. [National Fusion Research Institute, 169-148 Gwahang-ro, Yuseong-gu, Daejeon 34133 (Korea, Republic of)

    2016-11-01

    Highlights: • Thermal network is used to analyze heat transfer from PFC to VV. • Three heat transfer rate equations are derived based on the thermal network. • The equations is verified using Experimental data and design documents. • Most of the heat lost in tokamak is transferred to experimental room air. • The heat loss to the air is 101 kW of the total heat loss of 154 kW in tokamak. - Abstract: KSTAR PFC (Plasma Facing Component) and VV (Vacuum Vessel) were not arrived at the target temperatures in bake-out phase, which are 300 °C and 110 °C, respectively. The purpose of this study is to find out the reason why they have not been reached the target temperature. A thermal network analysis is used to investigate the radiation heat transfer from PFC to VV, and the thermal network is drawn up based on the actual KSTAR tokamak. The analysis model consists of three equations, and is solved using the EES (Engineering Equation Solver). The heat transfer rates obtained with the analysis model is verified using the experimental data at the KSTAR bake-out phase. The analyzed radiation heat transfer rates from PFC to VV agree quite well with those of experiment throughout the bake-out phase. Heat loss from PFC to experimental room air via flange of VV is also calculated and compared, which is found be the main reason of temperature gap between the target temperature and actually attained temperature of KSTAR PFC.

  19. Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins.

    Science.gov (United States)

    Voss, Kenneth A; Meredith, Filmore I; Bacon, Charles W

    2003-08-27

    Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusarium species. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w F. verticillioides culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body weight gain (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisin concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of fumonisin B(1) (FB(1))] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of FB(1)), deep-fried fritter (120.2 ppm of FB(1)) and CM-spiked cornmeal (130.5 of ppm FB(1)) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of fumonisins in these corn-based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.

  20. Type utilization of baked-smashed sweet potato and vegetables on patisserie product

    Science.gov (United States)

    Ana; Subekti, S.; Sudewi; Perdani, E. N.; Hanum, F.; Suciani, T.; Tania, V.

    2016-04-01

    The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

  1. Genetic locus half baked is necessary for morphogenesis of the ectoderm.

    Science.gov (United States)

    McFarland, Karen N; Warga, Rachel M; Kane, Donald A

    2005-06-01

    The zebrafish epiboly mutants partially block epiboly, the vegetalward movement of the blastoderm around the giant yolk cell. Here, we show that the epiboly mutations are located near the centromere of Linkage Group 7 in a single locus, termed the half baked locus. Nevertheless, except for the similar mutants lawine and avalanche, we find the epiboly traits of each of the alleles to be distinguishable, forming an allelic series. Using in situ analysis, we show that the specification and the formation of the germ layers is unaffected. However, during early gastrulation, convergence movements are slowed in homozygous and zygotic maternal dominant (ZMD) heterozygous mutants, especially in the epiblast layer of the blastoderm. Using triple-mutant analysis with squint and cyclops, we show that ablating involution and hypoblast formation in hab has no effect on the epiboly phenotype on the ventral and lateral sides of the embryo, suggesting that the hypoblast has no role in epiboly. Moreover, the triple mutant enhances the depletion of cells on the dorsal side of the embryo, consistent with the idea that convergence movements are defective. Double-mutant analysis with one-eyed pinhead reveals that hab is necessary in the ectodermal portion of the hatching gland. In ZMD heterozygotes, in addition to the slowing of epiboly, morphogenesis of the neural tube is abnormal, with gaps forming in the midline during segmentation stages; later, ectopic rows of neurons form in the widened spinal cord and hindbrain. Cell transplantation reveals that half baked acts both autonomously and nonautonomously in interactions among cells of the forming neural tube. Together, these results suggest that half baked is necessary within the epiblast for morphogenesis during both epiboly and neurulation and suggest that the mechanisms that drive epiboly possess common elements with those that underlie convergence and extension.

  2. Design and operation results of nitrogen gas baking system for KSTAR plasma facing components

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Sang-Tae [National Fusion Research Institute, 113 Gwahang-ro, Yuseong-gu, Daejeon 305-806 (Korea, Republic of); Kim, Young-Jin, E-mail: k43689@nfri.re.kr [National Fusion Research Institute, 113 Gwahang-ro, Yuseong-gu, Daejeon 305-806 (Korea, Republic of); Joung, Nam-Yong; Im, Dong-Seok; Kim, Kang-Pyo; Kim, Kyung-Min; Bang, Eun-Nam; Kim, Yaung-Soo [National Fusion Research Institute, 113 Gwahang-ro, Yuseong-gu, Daejeon 305-806 (Korea, Republic of); Yoo, Seong-Yeon [Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 305-764 (Korea, Republic of)

    2013-11-15

    Highlights: • Vacuum pressure in a vacuum vessel arrived at 7.24 × 10{sup −8} mbar. • PFC temperature was reached maximum 250 °C by gas temperature at 300 °C. • PFC inlet gas temperature was changed 5 °C per hour during rising and falling. • PFC gas balancing was made temperature difference among them below 8.3 °C. • System has a pre-cooler and a three-way valve to save operation energy. -- Abstract: A baking system for the Korea Superconducting Tokamak Advanced Research (KSTAR) plasma facing components (PFCs) is designed and operated to achieve vacuum pressure below 5 × 10{sup −7} mbar in vacuum vessel with removing impurities. The purpose of this research is to prevent the fracture of PFC because of thermal stress during baking the PFC, and to accomplish stable operation of the baking system with the minimum life cycle cost. The uniformity of PFC temperature in each sector was investigated, when the supply gas temperature was varied by 5 °C per hour using a heater and the three-way valve at the outlet of a compressor. The alternative of the pipe expansion owing to hot gas and the cage configuration of the three-way valve were also studied. During the fourth campaign of the KSTAR in 2011, nitrogen gas temperature rose up to 300 °C, PFC temperature reached at 250 °C, the temperature difference among PFCs was maintained at below 8.3 °C, and vacuum pressure of up to 7.24 × 10{sup −8} mbar was achieved inside the vacuum vessel.

  3. Detection of radiation-induced hydrocarbons in baked sponged cake prepared with irradiated liquid egg

    Science.gov (United States)

    Schulzki, G.; Spiegelberg, A.; Bögl, K. W.; Schreiber, G. A.

    1995-02-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg.

  4. Detection of radiation-induced hydrocarbons in baked sponge cake prepared with irradiated liquid egg

    Energy Technology Data Exchange (ETDEWEB)

    Schulzki, G.; Spiegelberg, A.; Boegl, K.W.; Schreiber, G.A. [Federal Institute for Health Protection of Consumers and Veterinary Medicine, Berlin (Germany)

    1995-10-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg. (Author).

  5. Partial self-reversal of TRM in baked soils and ceramics from Ecuador

    Science.gov (United States)

    Roperch, Pierrick; Chauvin, Annick; Valdez, Francisco

    2012-11-01

    Partial self-reversed thermoremanent magnetizations (SRTRMs) were observed in samples of baked soils, hearths and ceramics from the Rumipamba archeological site near Quito (Ecuador) and ceramics from sites near the town of Esmeraldas (Ecuador). The SRTRMs were recognized at room temperature on few samples but cooling the samples in liquid nitrogen enhanced the intensity of the SRTRM and measurement at 77°K enables its rapid detection in many samples from these sites. Alternating field demagnetization of the SRTRM indicate median destructive field of the order of 50 mT and thermal demagnetization give unblocking temperatures in the temperature range 280-380 °C. The magnetic carriers of the SRTRM are stable to heating in air or in vacuum up to 600 °C suggesting that titanomaghemite should not be the magnetic carrier of the SRTRM. The studied baked clays and ceramics contain detrital material of mainly volcanic origin. Ti-poor titanomagnetite is the main magnetic carrier identified by strong field data or susceptibility measurements versus temperature. Ilmeno-hematite grains were recognized with microscope observations under reflected light. Scanning electron microscope observations with energy dispersive X-ray spectrometry indicate a Ti/Fe ratio corresponding to an ilmenite content of ˜0.55. We also compared the magnetic properties of the partially self-reversed baked clays with those of the self-reversed Pinatubo pumices. The SRTRMs were measured upon cooling from room temperature to 20°K with the MPMS. Upon cooling to 20°K the SRTRM show a nearly tenfold increase in intensity with respect to the room temperature measurement. The baked clay and ceramics from Ecuador carrying the SRTRM share similar magnetic properties with the Pinatubo pumices (unblocking temperatures, low temperature behavior) supporting the interpretation that detrital hemoilmenite originating from the Holocene activity of the numerous Ecuadorian volcanoes is the main carrier of the SRTRM in

  6. Energy use in the bread, cake, pastry, and pie baking industries

    Energy Technology Data Exchange (ETDEWEB)

    Cleland, A.C.; Earle, M.D.; Serrallach, G.F.

    1980-05-01

    A survey was carried out to determine energy consumption in the bread, cake, pastry, and pie baking industry. Information was obtained from 11 bread bakeries. Energy use in the bread bakeries over the period 1977/78 was found to average 2.45 MJ/kg of which 0.46 MJ/kg was electricity and the rest oven and boiler fuels. Process flow charts are shown. The purposes for which electricity are used are described. An energy consumption analysis is presented and energy conservation measures are described. (MCW)

  7. Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

    Science.gov (United States)

    Ma, Xixiu; Balaban, Murat O; Zhang, Lu; Emanuelsson-Patterson, Emma A C; James, Bryony

    2014-08-01

    The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.

  8. Radiation Hardened Electronics Destined For Severe Nuclear Reactor Environments

    Energy Technology Data Exchange (ETDEWEB)

    Holbert, Keith E. [Arizona State Univ., Tempe, AZ (United States); Clark, Lawrence T. [Arizona State Univ., Tempe, AZ (United States)

    2016-02-19

    Post nuclear accident conditions represent a harsh environment for electronics. The full station blackout experience at Fukushima shows the necessity for emergency sensing capabilities in a radiation-enhanced environment. This NEET (Nuclear Energy Enabling Technologies) research project developed radiation hardened by design (RHBD) electronics using commercially available technology that employs commercial off-the-shelf (COTS) devices and present generation circuit fabrication techniques to improve the total ionizing dose (TID) hardness of electronics. Such technology not only has applicability to severe accident conditions but also to facilities throughout the nuclear fuel cycle in which radiation tolerance is required. For example, with TID tolerance to megarads of dose, electronics could be deployed for long-term monitoring, inspection and decontamination missions. The present work has taken a two-pronged approach, specifically, development of both board and application-specific integrated circuit (ASIC) level RHBD techniques. The former path has focused on TID testing of representative microcontroller ICs with embedded flash (eFlash) memory, as well as standalone flash devices that utilize the same fabrication technologies. The standalone flash devices are less complicated, allowing better understanding of the TID response of the crucial circuits. Our TID experiments utilize biased components that are in-situ tested, and in full operation during irradiation. A potential pitfall in the qualification of memory circuits is the lack of rigorous testing of the possible memory states. For this reason, we employ test patterns that include all ones, all zeros, a checkerboard of zeros and ones, an inverse checkerboard, and random data. With experimental evidence of improved radiation response for unbiased versus biased conditions, a demonstration-level board using the COTS devices was constructed. Through a combination of redundancy and power gating, the demonstration

  9. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.

    Science.gov (United States)

    Van Steertegem, Bénédicte; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

    2013-12-15

    The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.

  10. Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.

    Science.gov (United States)

    Bosmans, Geertrui M; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A

    2014-12-15

    Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the firming rate was evidently lowest during frozen storage. The extent of crumb to crust moisture migration during parbaked bread storage largely determined the mass of the fresh finished bread, and its crumb and crust moisture contents. Initial NMR proton mobility, initial resilience, the extent of amylopectin retrogradation and changes in firmness and resilience during storage of fully baked bread were affected by its crumb moisture content. The lowest firming rate was observed for finished bread resulting from parbaked bread stored at -25°C, while the highest firming rate was observed for finished bread from parbaked bread stored at 23°C.

  11. Devising Strain Hardening Models Using Kocks–Mecking Plots—A Comparison of Model Development for Titanium Aluminides and Case Hardening Steel

    Directory of Open Access Journals (Sweden)

    Markus Bambach

    2016-08-01

    Full Text Available The present study focuses on the development of strain hardening models taking into account the peculiarities of titanium aluminides. In comparison to steels, whose behavior has been studied extensively in the past, titanium aluminides possess a much larger initial work hardening rate, a sharp peak stress and pronounced softening. The work hardening behavior of a TNB-V4 (Ti–44.5Al–6.25Nb–0.8Mo–0.1B alloy is studied using isothermal hot compression tests conducted on a Gleeble 3500 simulator, and compared to the typical case hardening steel 25MoCrS4. The behavior is analyzed with the help of the Kocks-Mecking plots. In contrast to steel the TNB-V4 alloy shows a non-linear course of θ (i.e., no stage-III hardening initially and exhibits neither a plateau (stage IV hardening nor an inflection point at all deformation conditions. The present paper describes the development and application of a methodology for the design of strain hardening models for the TNB-V4 alloy and the 25CrMoS4 steel by taking the course of the Kocks-Mecking plots into account. Both models use different approaches for the hardening and softening mechanisms and accurately predict the flow stress over a wide range of deformation conditions. The methodology may hence assist in further developments of more sophisticated physically-based strain hardening models for TiAl-alloys.

  12. Comparing the Thixotropic and Lightly Solidified Hardening Behavior of a Dredged Marine Clay

    Directory of Open Access Journals (Sweden)

    C. M. Chan

    2014-10-01

    Full Text Available When a soil is disturbed upon remolding, it may lose part or all of its strength. As time passes, the structural arrangement of the soil particles would be restored to a stable form and the soil would regain hardness under constant volume and water content. The process is known as “thixotropic hardening”. On another note, dredged marine soils of the fine-grained type can be reused as a backfill material instead of being disposed to the open sea. The rest period required for the relocated soil to regain strength and stiffness, i.e. thixotropic hardening, needs to be estimated precisely. For this purpose, a study on the phenomena of strength and stiffness gain by a dredged marine clay was carried out. The strength and stiffness improvement with time was measured using the vane shear and fall cone tests respectively. The clay was remolded at different water contents in multiples of the soil’s liquid limit (LL, namely 0.75LL, 1.00LL and 1.25LL, in order to evaluate the effect of initial water content on thixotropic hardening. A separate series of samples were prepared with light solidification using cement, to examine the possibilities of enhancing the soil’s improvement in a shorter rest period. The results showed the dredged marine clay can potentially be used as a backfill material for reclamation works, with lower initial water content and light solidification contributing to accelerated better performance

  13. Microstructural variation of hardened cement-fly ash pastes leached by soft water

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    The microstructural variations of hardened cement-fly ash pastes leached by soft water were investigated by MIP, XRD, TG and SEM. The results show that the mass of hardened cement-fly ash paste reduces and its microstructure deteriorates partly after leaching of soft water. At the leaching duration of 180 days, the hardened paste containing fly ash deteriorated a little more serious than the plain cement paste, but the incorporation of fly ash in a proper ratio was helpful to defer the trend of deterioration of the hardened paste microstructure. The microstructural stability of hardened cement-fly ash paste wasn’t damaged severely during the 180 days leaching duration.

  14. Effect of hardening methods of moulding sands with water glass on structure of bonding bridges

    OpenAIRE

    Stachowicz, M.; K. Granat; Nowak, D.

    2010-01-01

    Research on influence of hardening methods on structure of bonding bridges in moulding sands with sodium water glass is presented.Moulding sands with addition of 2.5 % of binder with molar module 2.0 were hardened with CO2 and dried in traditional way or hardenedwith microwaves. It was proved that the hardening method affects structure of bonding bridges, correlating with properties of the hardened moulding sands. It was found that strength of the moulding sands hardened with microwaves for 4...

  15. Preparation of Cu2Sn3S7 Thin-Film Using a Three-Step Bake-Sulfurization-Sintering Process and Film Characterization

    Directory of Open Access Journals (Sweden)

    Tai-Hsiang Lui

    2015-01-01

    Full Text Available Cu2Sn3S7 (CTS can be used as the light absorbing layer for thin-film solar cells due to its good optical properties. In this research, the powder, baking, sulfur, and sintering (PBSS process was used instead of vacuum sputtering or electrochemical preparation to form CTS. During sintering, Cu and Sn powders mixed in stoichiometric ratio were coated to form the thin-film precursor. It was sulfurized in a sulfur atmosphere to form CTS. The CTS film metallurgy mechanism was investigated. After sintering at 500°C, the thin film formed the Cu2Sn3S7 phase and no impurity phase, improving its energy band gap. The interface of CTS film is continuous and the formation of intermetallic compound layer can increase the carrier concentration and mobility. Therefore, PBSS process prepared CTS can potentially be used as a solar cell absorption layer.

  16. Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

    Science.gov (United States)

    Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

    2016-05-01

    This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production.

  17. Influence of a novel two-step austempering process on the strain-hardening behavior of austempered ductile cast iron (ADI)

    Energy Technology Data Exchange (ETDEWEB)

    Yang Jianghuai; Putatunda, Susil K

    2004-09-25

    An investigation was carried out to examine the influence of a novel two-step austempering process on the strain-hardening behavior of austempered ductile cast iron (ADI). Strain-hardening exponent (n value) of specimens austempered by conventional single-step austempering process as well as the novel two-step process were determined over the entire plastic deformation regions of the stress-strain curves. Optical microscopy and X-ray diffraction analysis were performed to examine mechanisms of strain-hardening behavior in ADI under monotonic (tensile) loading. Test results show that this novel two-step process has resulted in improved microstructural variables in the ADI matrix, and higher hardness, yield strength and tensile strengths, but lower ductility and strain-hardening exponent values compared to the conventional single-step austempering process. Test results also indicate that strain-hardening exponent of ADI is a function of amount and morphology of microstructural constituents and interaction intensities between carbon atoms and dislocations in the matrix.

  18. Effect of Age-Hardening Treatment on Microstructure and Sliding Wear-Resistance Performance of WC/Cu-Ni-Mn Composite Coatings

    Science.gov (United States)

    Liu, Jun; Yang, Shuai; Liu, Kai; Gui, Chibin; Xia, Weisheng

    2017-06-01

    The Cu-Ni-Mn alloy-based hardfacing coatings reinforced by WC particles (WC/Cu-Ni-Mn) were deposited on a steel substrate by a manual oxy-acetylene weld hardfacing method. A sound interfacial junction was formed between the WC particles and the Cu-Ni-Mn alloy metal matrix binder even after the age-hardening treatment. The friction and wear behavior of the hardfacing coatings was investigated. With the introduction of WC particles, the sliding wear resistance of the WC/Cu-Ni-Mn hardfacing coatings was sharply improved: more than 200 times better than that of the age-hardening-treated Cu-Ni-Mn alloy coating. The sliding wear resistances of the as-deposited and the age-hardening-treated WC/Cu-Ni-Mn hardfacing coatings were 1.83 and 2.26 times higher than that of the commercial Fe-Cr-C hardfacing coating, which is mainly ascribed to the higher volume fraction of carbide reinforcement. Owing to the precipitation of the NiMn secondary phase in the Cu-Ni-Mn metal matrix, the age-hardening-treated coating had better wear resistance than that of the as-deposited coating. The main sliding wear mechanisms of the age-hardening-treated coatings are adhesion and abrasion.

  19. Baking Light

    DEFF Research Database (Denmark)

    Tamke, Martin

    2005-01-01

    decisions. Display quality, comfortable navigation and realistic illumination are crucial ingredients here. Light is one of the principal elements in architectural design, so design reviews must enable the architect to judge the quality of his design in this respect. Realistic light simulations, e.g. via...... radiosity algorithms, are no longer the domain of high-end graphic workstations. Today’s off-the-shelf hardware and 3D-software provide the architect with high-quality tools to simulate physically correct light distributions. But the quality and impression of light is hard to judge by looking at still...... practical experiences with global-light-simulations. We share results which we think are helpful to others, and we highlight areas where further research is necessary....

  20. Baking Light

    DEFF Research Database (Denmark)

    Tamke, Martin

    2005-01-01

    decisions. Display quality, comfortable navigation and realistic illumination are crucial ingredients here. Light is one of the principal elements in architectural design, so design reviews must enable the architect to judge the quality of his design in this respect. Realistic light simulations, e.g. via...... radiosity algorithms, are no longer the domain of high-end graphic workstations. Today’s off-the-shelf hardware and 3D-software provide the architect with high-quality tools to simulate physically correct light distributions. But the quality and impression of light is hard to judge by looking at still...... practical experiences with global-light-simulations. We share results which we think are helpful to others, and we highlight areas where further research is necessary....

  1. Design Features of Hardening Turners with Outstripping Plastic Deformation

    Directory of Open Access Journals (Sweden)

    V. M. Yaroslavtsev

    2014-01-01

    Full Text Available An efficiency of the cutting method with outstripping plastic deformation (OPD in lathe works is defined in many respects by design features of the add-on devices for mechanical hardening of a cut-off layer material in the course of cutting. Applied on lathes, deforming OPD devices can have differing dimensions, placement on the lathe, drive type (manual, electric, hydraulic, pneumatic, pneumohydraulic, electromagnetic, and autonomy degree towards the metalcutting equipment and industrial equipment.At the same time there are a number of inherent design features of work-hardening devices the modernized lathes with OPD use for machining. Now the OPD standard devices implement two principle construction options: loading device is placed on the machine or on the OPD slide support separate of the tool, or it is structurally aligned with the cutting tool. In the latter case the OPD device for turning is called a tool mandrel, which is mounted in a tool post of the machine or, at large dimensions, such a mandrel is mounted on the machine instead of the tool mandrel.When designing the OPD devices, is important to take into consideration production requirements and recommendations for the technological equipment, developed in the course of creation, working off and introduction of such installations for mechanical hardening of material. In compliance with it, OPD devices, their placement on the machine, and working displacements shouldn't limit technological capabilities of the applied metal-cutting equipment. OPD stresses have to be smoothly regulated, with maximum loads being limited to admissible values for the machine model to be modernized. It is necessary to ensure synchronized longitudinal and cross displacements of the cutting tool and OPD hardener with respect to the axis of billet rotation to enable regulation and readjustment of the hardener and tool placement. It ought to foresee the increased mobile components rigidity and manufacturing

  2. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.

    Science.gov (United States)

    Shafi, Musarat; Baba, Waqas N; Masoodi, Farooq Ahmad; Bazaz, Rafiya

    2016-12-01

    Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF - wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

  3. In situ baking method for degassing of a kicker magnet in accelerator beam line

    Energy Technology Data Exchange (ETDEWEB)

    Kamiya, Junichiro, E-mail: kamiya.junichiro@jaea.go.jp; Ogiwara, Norio; Yanagibashi, Toru; Kinsho, Michikazu [Japan Atomic Energy Agency, J-PARC Center, Ooaza Shirakata 2-4, Tokai, Naka, Ibaraki 319-1195 (Japan); Yasuda, Yuichi [SAKAGUCHI E.H VOC CORP., Sakura Dai-san Kogyodanchi 1-8-6, Osaku, Sakura, Chiba 285-0802 (Japan)

    2016-03-15

    In this study, the authors propose a new in situ degassing method by which only kicker magnets in the accelerator beam line are baked out without raising the temperature of the vacuum chamber to prevent unwanted thermal expansion of the chamber. By simply installing the heater and thermal radiation shield plates between the kicker magnet and the chamber wall, most of the heat flux from the heater directs toward the kicker magnet. The result of the verification test showed that each part of the kicker magnet was heated to above the target temperature with a small rise in the vacuum chamber temperature. A graphite heater was selected in this application to bake-out the kicker magnet in the beam line to ensure reliability and easy maintainability of the heater. The vacuum characteristics of graphite were suitable for heater operation in the beam line. A preliminary heat-up test conducted in the accelerator beam line also showed that each part of the kicker magnet was successfully heated and that thermal expansion of the chamber was negligibly small.

  4. Deprotection blue in extreme ultraviolet photoresists: influence of base loading and post-exposure bake temperture

    Energy Technology Data Exchange (ETDEWEB)

    Anderson, Christopher N.; Naulleau, Patrick P.

    2008-06-02

    The deprotection blur of Rohm and Haas XP 5435, XP 5271, and XP5496 extreme ultraviolet photoresists has been determined as their base weight percent is varied. They have also determined the deprotection blur of TOK EUVR P1123 photoresist as the post-exposure bake temperature is varied from 80 C to 120 C. In Rohm and Haas XP 5435 and XP5271 resists 7x and 3x (respective) increases in base weight percent reduce the size of successfully patterned 1:1 line-space features by 16 nm and 8 nm with corresponding reductions in deprotection blur of 7 nm and 4 nm. In XP 5496 a 7x increase in base weight percent reduces the size of successfully patterned 1:1 line-space features from 48 nm to 38 nm without changing deprotection blur. In TOK EUVR P1123 resist, a reduction in post-exposure bake temperature from 100 C to 80 C reduces deprotection blur from 21 nm to 10 nm and reduces patterned LER from 4.8 nm to 4.1 nm.

  5. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion.

    Science.gov (United States)

    Smith, Frances; Pan, Xiaoyan; Bellido, Vincent; Toole, Geraldine A; Gates, Fred K; Wickham, Martin S J; Shewry, Peter R; Bakalis, Serafim; Padfield, Philip; Mills, E N Clare

    2015-10-01

    Resistance of proteins to gastrointestinal digestion may play a role in determining immune-mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. Digestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS-PAGE and immunoblotting using monoclonal antibodies specific for celiac-toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases. The baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten-starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices. © 2015 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  6. Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste.

    Science.gov (United States)

    Qamaruz-Zaman, N; Kun, Y; Rosli, R-N

    2015-01-01

    Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

    Science.gov (United States)

    Pan, Xiaoyan; Bellido, Vincent; Toole, Geraldine A.; Gates, Fred K.; Wickham, Martin S. J.; Shewry, Peter R.; Bakalis, Serafim; Padfield, Philip; Mills, E. N. Clare

    2015-01-01

    Scope Resistance of proteins to gastrointestinal digestion may play a role in determining immune‐mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. Methods and results Digestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS‐PAGE and immunoblotting using monoclonal antibodies specific for celiac‐toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases. Conclusion The baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten‐starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices. PMID:26202208

  8. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

    Science.gov (United States)

    Engmann, Jan

    2008-07-01

    We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

  9. Intensive Baking Room Baking on the Intensive Management%密集烤房集约化烘烤管理初议

    Institute of Scientific and Technical Information of China (English)

    马文清

    2012-01-01

      Digest Since the development and application of bulk and intensive flue curing barn from 2005, it was accepted the tobacco barn has unique advantages such as capacity-installing, cost-reducing, energy-saving and lower consumption reduction, etc. Barn in recent years has achieved rapid development in China, in particular, the implementation of Technical standard for barn (No.418 document of National Tobacco Management Department [ the barn, 2009]) has made intensive flue curing technology the leading role among the tobacco curing system in China. By the end of 2011, China has built up more than 700,000 bulk flue curing barn, in which has more than 30,000 serious curing barn and baking workshop connected with the tobacco curing work of 14,000,000 mu. Although the popularization and application of bulk and intensive flue curing barn has been rapidly recognized through the country, resulting in a large number of baking workshop’s establishing. However, the management of bulk flue curing is still an important subject to study..%  自2005年正式开始密集烤房的研发及推广应用以来,公认了密集烤房有装烟量大、减工降本、节能降耗等独特的优势,最近几年密集烤房在我国得到了迅速的发展,特别是国烟办[2009]418号《密集烤房技术标准》的实行,确立了密集烘烤在我国烟叶烘烤体系中的主体地位.到2011年,全国建造密集烤房总量达到70万座以上,其中烤房群和烘烤工场3万多处,承担烤烟面积约93.3万公顷.虽然,密集烤房的推广应用,很快在全国各个烟区得到了普遍认可,产生了一大批烘烤工场.但是,密集烤房的集约化烘烤管理还是一个重要的课题.

  10. 液体大麦精在面包烘焙中的应用%Application of Liquid Malt Extract in Bread Baking

    Institute of Scientific and Technical Information of China (English)

    陈龄; 丁文平; 曹银

    2009-01-01

    研究了液体大麦精的不同添加量对面团流变学特性和面包烘焙品质的影响,并进行了面包的贮藏试验,得出了大麦精面包中大麦精的最适添加量.研究发现,液体大麦精的添加会改变面团的流变学性质,对面包的理化指标有所改善.经过感官品质分析可得出:液体大麦精的添加在一定程度上提高了面包的口感,改善了面包的风味和内部结构.同时,面包添加液体大麦精,延缓了面包的陈化速率,延长了面包的保质期.试验结果显示,大麦精面包中大麦精的最适添加量为蔗糖替代量的60%.%The effects of liquid malt extract in different addition dose on the rheological characteristics of wheat dough and bread baking performance were studied, a bread preservation test was carried out, and the optimum malt extract dose was investigated. Results indieate that adding the malt extract to wheat dough changes the theological characteristics of dough and improves the performance in bread baking. The sensory evaluation proves that the bread quality is improved by a proper addition of malt extract, especially the bread taste, flavor and inner textural structure. Furthermore, the stale rate of bread is reduced and bread quality assurance period is extended by the malt extract addition. The optimum addition dose of the maltextract in bread produetion is 60% substitution amount of sugar.

  11. Strain Hardening and Size Effect in Five-fold Twinned Ag Nanowires.

    Science.gov (United States)

    Narayanan, Sankar; Cheng, Guangming; Zeng, Zhi; Zhu, Yong; Zhu, Ting

    2015-06-10

    Metallic nanowires usually exhibit ultrahigh strength but low tensile ductility owing to their limited strain hardening capability. Here we study the unique strain hardening behavior of the five-fold twinned Ag nanowires by nanomechanical testing and atomistic modeling. In situ tensile tests within a scanning electron microscope revealed strong strain hardening behavior of the five-fold twinned Ag nanowires. Molecular dynamics simulations showed that such strain hardening was critically controlled by twin boundaries and pre-existing defects. Strain hardening was size dependent; thinner nanowires achieved more hardening and higher ductility. The size-dependent strain hardening was found to be caused by the obstruction of surface-nucleated dislocations by twin boundaries. Our work provides mechanistic insights into enhancing the tensile ductility of metallic nanostructures by engineering the internal interfaces and defects.

  12. Strain Hardening Cement Composites Structural Design and Performance State-of-the-Art Report of the RILEM Technical Committee 208-HFC, SC3

    CERN Document Server

    Kanda, Tetsushi

    2013-01-01

    Strain Hardening Cement Composites, SHCC hereafter, demonstrate excellent mechanical behavior showing tensile strain hardening and multiple fine cracks. This strain hardening behavior improves the durability of concrete structures employing SHCC and the multiple fine cracks enhance structural performance. Reliable tensile performance of SHCC enables us to design structures explicitly accounting for SHCC’s tensile properties. Reinforced SHCC elements (R/SHCC) indicate large energy absorbing performance under large seismic excitation. Against various types of loads, R/SHCC elements can be designed by superimposing re-bar performance and SHCC’s tensile performance.  This report focuses on flexural design, shear design, FE modeling and anti-seismic design of R/SHCC elements as well as application examples.  Establishing design methods for new materials usually leads to exploring application areas and this trend should be demonstrated by collecting actual application examples of SHCC in structures.

  13. Innovative Structural Materials and Sections with Strain Hardening Cementitious Composites

    Science.gov (United States)

    Dey, Vikram

    The motivation of this work is based on development of new construction products with strain hardening cementitious composites (SHCC) geared towards sustainable residential applications. The proposed research has three main objectives: automation of existing manufacturing systems for SHCC laminates; multi-level characterization of mechanical properties of fiber, matrix, interface and composites phases using servo-hydraulic and digital image correlation techniques. Structural behavior of these systems were predicted using ductility based design procedures using classical laminate theory and structural mechanics. SHCC sections are made up of thin sections of matrix with Portland cement based binder and fine aggregates impregnating continuous one-dimensional fibers in individual or bundle form or two/three dimensional woven, bonded or knitted textiles. Traditional fiber reinforced concrete (FRC) use random dispersed chopped fibers in the matrix at a low volume fractions, typically 1-2% to avoid to avoid fiber agglomeration and balling. In conventional FRC, fracture localization occurs immediately after the first crack, resulting in only minor improvement in toughness and tensile strength. However in SHCC systems, distribution of cracking throughout the specimen is facilitated by the fiber bridging mechanism. Influence of material properties of yarn, composition, geometry and weave patterns of textile in the behavior of laminated SHCC skin composites were investigated. Contribution of the cementitious matrix in the early age and long-term performance of laminated composites was studied with supplementary cementitious materials such as fly ash, silica fume, and wollastonite. A closed form model with classical laminate theory and ply discount method, coupled with a damage evolution model was utilized to simulate the non-linear tensile response of these composite materials. A constitutive material model developed earlier in the group was utilized to characterize and

  14. Age-hardening in a commercial Mg-based alloy

    Energy Technology Data Exchange (ETDEWEB)

    Macchi, C.E. [IFIMAT, UNCentro and CONICET, Pinto 399, B7000GHG Tandil (Argentina); Somoza, A. [IFIMAT, UNCentro and CICPBA, Pinto 399, B7000GHG Tandil (Argentina); Nie, J.F. [School of Physics and Materials Engineering, PO Box 69M, Monash University, Victoria 3800 (Australia)

    2007-07-01

    Age-hardening phenomena induced by thermal and thermo-mechanical treatments in the commercial Mg-based alloy WE54 were studied by positron annihilation lifetime spectroscopy and Vickers microhardness. To this aim, samples were plastically deformed and subsequently aged at 250 C for times ranging from 0 to 1000 hours. The results obtained are discussed in terms of the role of vacancies in the solute transport and therefore they contribute to the discussion on the vacancy-solute clusters (and/or intermediate precipitates) interactions during the precipitation sequence of the WE54. Besides, we show that cold work previous aging not only accelerates but increases the hardening response of the alloy. (copyright 2007 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim) (orig.)

  15. Hardening electronic devices against very high total dose radiation environments

    Science.gov (United States)

    Buchanan, B.; Shedd, W.; Roosild, S.; Dolan, R.

    1972-01-01

    The possibilities and limitations of hardening silicon semiconductor devices to the high neutron and gamma radiation levels and greater than 10 to the eighth power rads required for the NERVA nuclear engine development are discussed. A comparison is made of the high dose neutron and gamma hardening potential of bipolar, metal insulator semiconductors and junction field effect transistors. Experimental data is presented on device degradation for the high neutron and gamma doses. Previous data and comparisons indicate that the JFET is much more immune to the combined neutron displacement and gamma ionizing effects than other transistor types. Experimental evidence is also presented which indicates that p channel MOS devices may be able to meet the requirements.

  16. Poromechanical behaviour of hardened cement paste under isotropic loading

    CERN Document Server

    Ghabezloo, Siavash; Guédon, Sylvine; Martineau, Francçois; Saint-Marc, Jérémie

    2008-01-01

    The poromechanical behaviour of hardened cement paste under isotropic loading is studied on the basis of an experimental testing program of drained, undrained and unjacketed compression tests. The macroscopic behaviour of the material is described in the framework of the mechanics of porous media. The poroelastic parameters of the material are determined and the effect of stress and pore pressure on them is evaluated. Appropriate effective stress laws which control the evolution of total volume, pore volume, solid volume, porosity and drained bulk modulus are discussed. A phenomenon of degradation of elastic properties is observed in the test results. The microscopic observations showed that this degradation is caused by the microcracking of the material under isotropic loading. The good compatibility and the consistency of the obtained poromechanical parameters demonstrate that the behaviour of the hardened cement paste can be indeed described within the framework of the theory of porous media.

  17. INVESTIGATION ON HARDENED STEEL MILLING WITH MICRO-END MILL

    Institute of Scientific and Technical Information of China (English)

    HUYing-ning; WANGCheng-yong; WUXue-qi; QINZhe; ZENGBao-ping

    2004-01-01

    Tool wear and breakage of the micro-milling tool is an important problem for high speed machining of hardened steel die and mould. Dry milling of S136 hardened steel is carried out using TiA1N coated carbide micro-end mill (Ф2 mm). The effect of cutting speed, feed per tooth and radial depth of cut on cutting force is analyzed. Cutting parameters adapting to dry machining and strategy optimized for higher rate of material removal with lower cutting force are attained. Results of SEM observation show that the main failure patterns of micro-end mill are breakage of tool tip, wear and drop-off of surface coating, micro-chipping, and breakage of flank.

  18. Attempts to improve the fatigue characteristics of the austenitic steel X5CrNi18-10 in the temperature range of 25-600 C by mechanical boundary layer hardening; Zur Verbesserung des Ermuedungsverhaltens des austenitischen Stahls X5CrNi18-10 im Temperaturbereich 25-600 C durch mechanische Randschichtverfestigungsverfahren

    Energy Technology Data Exchange (ETDEWEB)

    Nikitin, Ivan

    2007-01-31

    Pieces of the austenitic steel X5CrNi18-10 whose boundary layers had been hardened by different methods were investigated with a view to their fatigue deformation characteristics in the temperature range of 25-600 degC. Parallel to this, microstructural and X-ray analyses provided deeper understanding of fatigue deformation. The microstructure was characterized, among others, by TEM. Boundary layers were solidified by rolling, by a combination of mechanical and thermal processes, by high-temperature rolling, and by laser shock solidification. The analyses focused on microstructural processes and on the intrinsic stress stability and provided important information on the fabrication of structural components with optimised life. (orig.)

  19. Influence of cold rolling degree and ageing treatments on the precipitation hardening of 2024 and 7075 alloys

    Science.gov (United States)

    Naimi, A.; Yousfi, H.; Trari, M.

    2013-08-01

    In the present work, the precipitation hardening of 2024 and 7075 aluminum alloys is investigated as a function of cold rolling degree, ageing time and temperature using Vickers microhardness measurements and differential scanning calorimetry (DSC). It is found that a variation in such parameters can improve the hardness and plays an important role in the precipitation hardening process. At specific ageing temperature, the large cold rolled 7075 alloy exhibits two peaks of hardness. Moreover, for both alloys, the increment of hardness during ageing decreases with increasing the cold rolling degree. While in some cases microhardness measurements give impression that the precipitation reaction is slowed down by deformation, DSC analysis indicates that the precipitation is much accelerated since only a slight deformation decreases strongly the temperatures of reactions. However, the degree of cold rolling does not play a crucial role.

  20. Securing Revocable Iris and Retinal Templates using Combined User and Soft Biometric based Password Hardened Multimodal Fuzzy Vault

    Directory of Open Access Journals (Sweden)

    V. S. Meenakshi

    2010-09-01

    Full Text Available Biometric systems are subjected to a variety of attacks. Stored biometric template attack is very severe compared to all other attacks. Providing security to biometric templates is an important issue in building a reliable personal identification system. Multi biometric systems are more resistive towards spoof attacks compared to unibiometric counterpart. Soft biometric are ancillary information about a person. This work provides security and revocability to iris and retinal templates using combined user and soft biometric based password hardened multimodal biometric fuzzy vault. Password hardening provides security and revocability to biometric templates. Eye biometrics namely iris and retina have certain merits compared to fingerprint. Iris and retina capturing cameras can be mounted on a single device to improve user convenience. Security of the vault is measured in terms of min-entropy.

  1. The investigation of the deformation wave hardening effect on the strength of the medium and low alloy steels

    Science.gov (United States)

    Kirichek, A. V.; Barinov, S. V.; Yashin, A. V.; Kolontsov, S. E.

    2017-02-01

    The article presents the data on the effect of wave deformation hardening on the strength of the 45, 40X and 35 HGSA steel. To improve the strength of these steels, it is proposed to create structured areas consisting of alternating solid and viscous-plastic sections in their surface layer. The evenness of arrangement of the sections is characterized by the overlap factor. The studies found that wave deformation treatment of the samples, made of the 45, 40X 35HGSA steel, made it possible to increase the tensile strength by 8, 4.2 and 13%, the values of elastic deformations - by 37, 81 and 51% during their hardening with overlapping coefficients 0.7; 0.9 and 0.7, respectively.

  2. Optimizing hardenability of high chromium white cast iron

    Institute of Scientific and Technical Information of China (English)

    SU Ying-long; LI Dan; ZHANG Xue-kun

    2006-01-01

    The formulas proposed by J. Dodd and J. L. Parks for calculating the hardenability of high-Cr white cast iron under continuous cooling condition was recommended. For broader application, some supplements were made to the formula. Through tests on the half-cooling time of typical castings, the compositions of ideal alloys were precisely designed using the Dodd's formula. Hardness testing of heat-treated castings showed that the designed compositions were correct. The application of castings demonstrated excellent abrasion resistance.

  3. Sequential circuit design for radiation hardened multiple voltage integrated circuits

    Science.gov (United States)

    Clark, Lawrence T.; McIver, III, John K.

    2009-11-24

    The present invention includes a radiation hardened sequential circuit, such as a bistable circuit, flip-flop or other suitable design that presents substantial immunity to ionizing radiation while simultaneously maintaining a low operating voltage. In one embodiment, the circuit includes a plurality of logic elements that operate on relatively low voltage, and a master and slave latches each having storage elements that operate on a relatively high voltage.

  4. Elastic constant versus temperature behavior of three hardened maraging steels

    Science.gov (United States)

    Ledbetter, H. M.; Austin, M. W.

    1985-01-01

    Elastic constants of three maraging steels were determined by measuring ultrasonic velocities. Annealed steels show slightly lower bulk moduli and considerably lower shear moduli than hardened steels. All the elastic constants (Young's modulus, shear modulus, bulk modulus and Poisson's ratio) show regular temperature behavior between 76 and 400 K. Young's modulus and the shear modulus increase with increasing yield strength, but the bulk modulus and Poisson's ratio are relatively unchanged. Elastic anisotropy is quite small.

  5. Precipitation hardening of biodegradable Fe-Mn-Pd alloys

    Energy Technology Data Exchange (ETDEWEB)

    Moszner, F. [Laboratory of Metal Physics and Technology, Department of Materials, ETH Zurich, Wolfgang-Pauli-Strasse 10, 8093 Zurich (Switzerland); Sologubenko, A.S. [Laboratory of Metal Physics and Technology, Department of Materials, ETH Zurich, Wolfgang-Pauli-Strasse 10, 8093 Zurich (Switzerland); Laboratory for Nanometallurgy, Department of Materials, ETH Zurich, Wolfgang-Pauli-Strasse 10, 8093 Zurich (Switzerland); Schinhammer, M. [Laboratory of Metal Physics and Technology, Department of Materials, ETH Zurich, Wolfgang-Pauli-Strasse 10, 8093 Zurich (Switzerland); Lerchbacher, C. [Christian Doppler Laboratory for Early Stages of Precipitation, University of Leoben, Franz-Josef-Strasse 18, 8700 Leoben (Austria); Haenzi, A.C. [Laboratory of Metal Physics and Technology, Department of Materials, ETH Zurich, Wolfgang-Pauli-Strasse 10, 8093 Zurich (Switzerland); Leitner, H. [Christian Doppler Laboratory for Early Stages of Precipitation, University of Leoben, Franz-Josef-Strasse 18, 8700 Leoben (Austria); Uggowitzer, P.J. [Laboratory of Metal Physics and Technology, Department of Materials, ETH Zurich, Wolfgang-Pauli-Strasse 10, 8093 Zurich (Switzerland); Loeffler, J.F., E-mail: joerg.loeffler@mat.ethz.ch [Laboratory of Metal Physics and Technology, Department of Materials, ETH Zurich, Wolfgang-Pauli-Strasse 10, 8093 Zurich (Switzerland)

    2011-02-15

    This work presents a phenomenological description of the precipitation controlled hardening of a new biodegradable Fe-based alloy developed to fulfill the requirements of temporary implant applications. Pronounced strengthening of the solution-treated martensitic Fe-10Mn-1Pd (in wt.%) alloy upon isothermal aging at temperatures within the ferrite-austenite phase field is observed and attributed to the thermally activated formation of coherent plate-like Pd-rich precipitates on {l_brace}1 0 0{r_brace} planes of the matrix. The onset and the early stages of alloy decomposition were studied using two complementary techniques: transmission electron microscopy and three-dimensional atom probe analysis. Three distinct regions of the hardening kinetics are recognized and closely correlated to the evolution of the alloy microstructure. Upon aging, clustering of Pd atoms within the Fe-Mn solid solution occurs. The very small clusters grow, coarsen and adopt a plate-like shape, rearranging mutually to reduce the overall elastic strain energy. The elastic interaction of the dislocation substructure with Pd-rich precipitates of evolving morphology affects the dislocation mobility and is responsible for the hardness evolution of the alloy. A study of the hardening kinetics shows that the process exhibits all the features characteristic of maraging steels.

  6. Multi-material linearization beam hardening correction for computed tomography.

    Science.gov (United States)

    Lifton, J J

    2017-03-03

    Since beam hardening causes cupping and streaking artifacts in computed tomographic images, the presence of such artifacts can impair both qualitative and quantitative analysis of the reconstructed data. When the scanned object is composed of a single material, it is possible to correct beam hardening artifacts using the linearization method. However, for multi-material objects, an iterative segmentation-based correction algorithm is needed, which is not only computationally expensive, but may also fail if the initial segmentation result is poor. In this study, a new multi-material linearization beam hardening correction method was proposed and evaluated. The new method is fast and implemented in the same manner as a mono-material linearization. The correction takes approximately 0.02 seconds per projection. Although facing a potential disadvantage of requiring attenuation measurements of one of the object's constituent materials, applying the new method has demonstrated its capability for a multi-material workpiece with substantial reduction in both cupping and streaking artifacts. For example, the study showed that the absolute cupping artefacts in steel, titanium and aluminum spheres were reduced from 22%, 20% and 20% to 5%, 1% and 0%, respectively.

  7. Residual stress analysis of drive shafts after induction hardening

    Energy Technology Data Exchange (ETDEWEB)

    Lemos, Guilherme Vieira Braga; Rocha, Alexandre da Silva; Nunes, Rafael Menezes, E-mail: lemos_gl@yahoo.com.br [Universidade Federal do Rio Grande do Sul (UFRS), Porto Algre, RS (Brazil); Hirsch, Thomas Karl [Stiftung Institut für Werkstofftechnik (IWT), Bremen (Germany)

    2014-08-15

    Typically, for automotive shafts, shape distortion manifests itself in most cases after the induction hardening by an effect known as bending. The distortion results in a boost of costs, especially due to machining parts in the hardened state to fabricate its final tolerances. In the present study, residual stress measurements were carried out on automotive drive shafts made of DIN 38B3 steel. The samples were selected in consequence of their different distortion properties by an industrial manufacturing line. One tested shaft was straightened, because of the considerable dimensional variation and the other one not. Firstly, the residual stress measurements were carried out by using a portable diffractometer, in order to avoid cutting the shafts and evaluate the original state of the stresses, and afterwards a more detailed analysis was realized by a conventional stationary diffractometer. The obtained results presented an overview of the surface residual stress profiles after induction hardening and displayed the influence of the straightening process on the redistribution of residual stresses. They also indicated that the effects of the straightening in the residual stresses cannot be neglected. (author)

  8. Use of rapidly hardening hydroxyapatite cement for facial contouring surgery.

    Science.gov (United States)

    Lee, Dong Won; Kim, Ji Ye; Lew, Dae Hyun

    2010-07-01

    Hydroxyapatite cement is an ideal alloplastic material to replace the autogenous bone grafts in craniofacial surgery. Hydroxyapatite cement is advantageous because it can be easily molded by hand unlike other alloplastic materials such as silicone and high-density polyethylene. For aesthetic applications of hydroxyapatite cement, we evaluated the efficacy and safety of the rapidly hardening hydroxyapatite cement used in facial contour augmentation, especially for the forehead and the malar area. A total of 18 cases of facial skeleton augmentation or contouring surgery using rapidly hardening hydroxyapatite cement (Mimix; Biomet, Warsaw, IN) were examined, and the long-term cosmetic results and any complications were also analyzed. The aims of facial contouring surgeries were to correct the following conditions: hemifacial microsomia, craniosynostosis, posttraumatic facial deformity, deformity after tumor resection, dentofacial deformity, and Romberg disease. The application sites of hydroxyapatite cement were the forehead, malar area, chin, and paranasal area. A mean of 16 g (range, 5-50 g) of the hydroxyapatite cement was used. Postoperative infection, seroma, and migration of the implant were not observed during the follow-up period of 23 months. Rapidly hardening hydroxyapatite cement, Mimix, is easy to manipulate, promptly sclerotized, and can be replaced by living bone tissue, with a low complication rate. Therefore, it can be an optimal treatment that can be used instead of other conventional types of alloplastic materials used in facial contouring surgery.

  9. Study on the hardening mechanism of cement asphalt binder

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    The hydration and hardening mechanism of cement asphalt binder(CAB) was studied.The early hydration process,hydration products and paste microstructure of CAB made by Portland cement and anionic asphalt emulsion were investigated by calorimetry,X-ray diffraction,and environmental scanning electron microscopy.The early hydration process of CAB can be characterized as 5 stages similar to those of Portland cement.There is no chemical reaction detected between cement and asphalt,hence no new hydration products other than those of Portland cement are produced.The hardening of CAB begins with the hydration of cement.When the hydration of cement comes into the acceleration period and its exothermic rate comes to the maximum,the coalescence of asphalt particles in asphalt emulsion is triggered.In the hardened system of CAB,it was found that the hydration products of cement form the skeleton and are covered by the continuous asphalt film.They formed an interpenetrating network system.The emulsifiers in the asphalt emulsion may retard the hydration process of cement.

  10. Free Vibration and Hardening Behavior of Truss Core Sandwich Beam

    Directory of Open Access Journals (Sweden)

    J. E. Chen

    2016-01-01

    Full Text Available The dynamic characteristics of simply supported pyramidal truss core sandwich beam are investigated. The nonlinear governing equation of motion for the beam is obtained by using a Zig-Zag theory. The averaged equations of the beam with primary, subharmonic, and superharmonic resonances are derived by using the method of multiple scales and then the corresponding frequency response equations are obtained. The influences of strut radius and core height on the linear natural frequencies and hardening behaviors of the beam are studied. It is illustrated that the first-order natural frequency decreases continuously and the second-order and third-order natural frequencies initially increase and then decrease with the increase of strut radius, and the first three natural frequencies all increase with the rise of the core height. Furthermore, the results indicate that the hardening behaviors of the beam become weaker with the increase of the rise of strut radius and core height. The mechanisms of variations in hardening behavior of the sandwich beam with the three types of resonances are detailed and discussed.

  11. Recent developments in turning hardened steels - A review

    Science.gov (United States)

    Sivaraman, V.; Prakash, S.

    2017-05-01

    Hard materials ranging from HRC 45 - 68 such as hardened AISI H13, AISI 4340, AISI 52100, D2 STL, D3 STEEL Steel etc., need super hard tool materials to machine. Turning of these hard materials is termed as hard turning. Hard turning makes possible direct machining of the hard materials and also eliminates the lubricant requirement and thus favoring dry machining. Hard turning is a finish turning process and hence conventional grinding is not required. Development of the new advanced super hard tool materials such as ceramic inserts, Cubic Boron Nitride, Polycrystalline Cubic Boron Nitride etc. enabled the turning of these materials. PVD and CVD methods of coating have made easier the production of single and multi layered coated tool inserts. Coatings of TiN, TiAlN, TiC, Al2O3, AlCrN over cemented carbide inserts has lead to the machining of difficult to machine materials. Advancement in the process of hard machining paved way for better surface finish, long tool life, reduced tool wear, cutting force and cutting temperatures. Micro and Nano coated carbide inserts, nanocomposite coated PCBN inserts, micro and nano CBN coated carbide inserts and similar developments have made machining of hardened steels much easier and economical. In this paper, broad literature review on turning of hardened steels including optimizing process parameters, cooling requirements, different tool materials etc., are done.

  12. Influence of Workpiece Material on Tool Wear Performance and Tribofilm Formation in Machining Hardened Steel

    Directory of Open Access Journals (Sweden)

    Junfeng Yuan

    2016-04-01

    Full Text Available In addition to the bulk properties of a workpiece material, characteristics of the tribofilms formed as a result of workpiece material mass transfer to the friction surface play a significant role in friction control. This is especially true in cutting of hardened materials, where it is very difficult to use liquid based lubricants. To better understand wear performance and the formation of beneficial tribofilms, this study presents an assessment of uncoated mixed alumina ceramic tools (Al2O3+TiC in the turning of two grades of steel, AISI T1 and AISI D2. Both workpiece materials were hardened to 59 HRC then machined under identical cutting conditions. Comprehensive characterization of the resulting wear patterns and the tribofilms formed at the tool/workpiece interface were made using X-ray Photoelectron Spectroscopy and Scanning Electron Microscopy. Metallographic studies on the workpiece material were performed before the machining process and the surface integrity of the machined part was investigated after machining. Tool life was 23% higher when turning D2 than T1. This improvement in cutting tool life and wear behaviour was attributed to a difference in: (1 tribofilm generation on the friction surface and (2 the amount and distribution of carbide phases in the workpiece materials. The results show that wear performance depends both on properties of the workpiece material and characteristics of the tribofilms formed on the friction surface.

  13. Mechanical Characteristics of Hardened Concrete with Different Mineral Admixtures: A Review

    Science.gov (United States)

    2014-01-01

    The available literature identifies that the addition of mineral admixture as partial replacement of cement improves the microstructure of the concrete (i.e., porosity and pore size distribution) as well as increasing the mechanical characteristics such as drying shrinkage and creep, compressive strength, tensile strength, flexural strength, and modulus of elasticity; however, no single document is available in which review and comparison of the influence of the addition of these mineral admixtures on the mechanical characteristics of the hardened pozzolanic concretes are presented. In this paper, based on the reported results in the literature, mechanical characteristics of hardened concrete partially containing mineral admixtures including fly ash (FA), silica fume (SF), ground granulated blast furnace slag (GGBS), metakaolin (MK), and rice husk ash (RHA) are discussed and it is concluded that the content and particle size of mineral admixture are the parameters which significantly influence the mechanical properties of concrete. All mineral admixtures enhance the mechanical properties of concrete except FA and GGBS which do not show a significant effect on the strength of concrete at 28 days; however, gain in strength at later ages is considerable. Moreover, the comparison of the mechanical characteristics of different pozzolanic concretes suggests that RHA and SF are competitive. PMID:24688443

  14. Revisiting the hardening of the cosmic-ray energy spectrum at TeV energies

    CERN Document Server

    Thoudam, Satyendra

    2013-01-01

    Measurements of cosmic rays by experiments such as ATIC, CREAM, and PAMELA indicate a hardening of the cosmic-ray energy spectrum at TeV energies. In our recent work (Thoudam & H\\"orandel 2012a), we showed that the hardening can be due to the effect of nearby supernova remnants. We showed it for the case of proton and helium. In this paper, we present an improved and detailed version of our previous work, and extend our study to heavier cosmic-ray species such as boron, carbon, oxygen, and iron nuclei. Unlike our previous study, the present work involves a detailed calculation of the background cosmic rays and follows a consistent treatment of cosmic-ray source parameters between the background and the nearby components. Moreover, we also present a detailed comparison of our results on the secondary-to-primary ratios, secondary spectra, and the diffuse gamma-ray spectrum with the results expected from other existing models, which can be checked by future measurements at high energies.

  15. Mechanical Characteristics of Hardened Concrete with Different Mineral Admixtures: A Review

    Directory of Open Access Journals (Sweden)

    Tehmina Ayub

    2014-01-01

    Full Text Available The available literature identifies that the addition of mineral admixture as partial replacement of cement improves the microstructure of the concrete (i.e., porosity and pore size distribution as well as increasing the mechanical characteristics such as drying shrinkage and creep, compressive strength, tensile strength, flexural strength, and modulus of elasticity; however, no single document is available in which review and comparison of the influence of the addition of these mineral admixtures on the mechanical characteristics of the hardened pozzolanic concretes are presented. In this paper, based on the reported results in the literature, mechanical characteristics of hardened concrete partially containing mineral admixtures including fly ash (FA, silica fume (SF, ground granulated blast furnace slag (GGBS, metakaolin (MK, and rice husk ash (RHA are discussed and it is concluded that the content and particle size of mineral admixture are the parameters which significantly influence the mechanical properties of concrete. All mineral admixtures enhance the mechanical properties of concrete except FA and GGBS which do not show a significant effect on the strength of concrete at 28 days; however, gain in strength at later ages is considerable. Moreover, the comparison of the mechanical characteristics of different pozzolanic concretes suggests that RHA and SF are competitive.

  16. Study on Surface Engineering of Normalized Steels Subjected To Machine Hardening

    Institute of Scientific and Technical Information of China (English)

    N.Alagurmurthi; K.Palaniradja; V.Soundararajan

    2004-01-01

    Engineering the surfaces of components to improve the life and performance of parts used in automotive and aerospace engineering is the active area of research. Suitable Thermal/Mechanical/Thermo mechanical surface engineerin gtreatments will produce extensive rearrangement of atoms in metals and alloys and corresponding marked variations in Physical, Chemical and Mechanical properties. Among the more important of these treatments are heat treatment processes such as hardening by Quenching, Induction hardening and Case Carburizing which rely on phase transformations to produce desired changes in mechanical properties. Other processes where phase transformation occur are casting, welding and machining etc. [1] Phase transformation may be homogeneous or heterogeneous. Homogeneous involvesrear rangements in the structure of the material taking place simultaneously in all parts of the solid, while the heterogeneous transformation involves structural changes which are more localized. Alternatively they could be called as Isothermal and Nonisothermal transformation. But irrespective of the classification, these transformations alter the structure of the material giving rise to changes in the mechanical and physical properties of the processed material. It is of interest to review some consequences of surface modification in isothermal (Normalizing) and nonisothermal transformations (Machining) of low carbon steels.

  17. Effect Of Laser Hardening On Microstructure And Wear Resistance In Medium. Carbon/Chromium Steels

    Science.gov (United States)

    Kusinski, Jan; Thomas, Gareth

    1986-11-01

    Metallographical (optical, TEM, SEM), spectroscopic, abrasive wear resistance and microhardness investiga-tions of Fe/Cr/Mn/C steels heat-treated by a continuous CO2 laser are described. Laser hardening resulted in wear resistance of 1.4 - 1.6 times better than that of conventionally hardened steels. Laser melting followed by rapid solidification allows formation of a solidified layer with high wear resistance only when the scanning velocity and mass of the samples were sufficient to realize high cooling rates. The variations in the wear resistance and microhardness with distance from the heated surface were similar. The grain refinement caused by rapid laser-heating and high stresses induced during cooling create essentially fine, highly dislocated lath and internally twinned martensites with some amount of stable, interlath retained austenite. This structure has in turn beneficial effects on wear resistance, and toughness. Laser-heat treatment for deep melting of the surface layers of the steels shows only a small improvement in wear resistance. Such heat-treatment results in delta ferrite retention (10Cr steel) and chromium segregation to cell-boundaries.

  18. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.

    Science.gov (United States)

    Xing, Liting; Niu, Fuge; Su, Yujie; Yang, Yanjun

    2016-04-01

    The aim of this work was to evaluate the effects of egg freshness on baking properties and final qualities in batter systems. Batters were made with eggs of different freshness, and the properties of batter systems were studied through rheological analysis, rapid viscosity analysis (RVA), differential scanning calorimetry (DSC), batter density and expansion rate during the baking and cooling processes. Moreover, the qualities of final baked systems were investigated, including specific volume and texture profile analysis (TPA). The flow behavior of batters showed that the consistency index (K) decreased as the Haugh unit (HU) value decreased, while the flow behavior index (n) increased. Both the storage modulus (G') and loss modulus (G″) determined by mechanical spectra at 20 °C decreased with decreasing HU. RVA and DSC determinations revealed that lower-HU samples had a lower viscosity in the baking process and a shorter time for starch gelatinization and egg protein denaturation. Observation of the batter density revealed an increasing change, which was reflected by a decrease in the specific volume of final models. TPA showed significant differences in hardness and chewiness, but no significant differences in springiness and cohesiveness were found. The egg freshness affected the properties of batter systems. © 2015 Society of Chemical Industry.

  19. Analysis of thin baked-on silicone layers by FTIR and 3D-Laser Scanning Microscopy.

    Science.gov (United States)

    Funke, Stefanie; Matilainen, Julia; Nalenz, Heiko; Bechtold-Peters, Karoline; Mahler, Hanns-Christian; Friess, Wolfgang

    2015-10-01

    Pre-filled syringes (PFS) and auto-injection devices with cartridges are increasingly used for parenteral administration. To assure functionality, silicone oil is applied to the inner surface of the glass barrel. Silicone oil migration into the product can be minimized by applying a thin but sufficient layer of silicone oil emulsion followed by thermal bake-on versus spraying-on silicone oil. Silicone layers thicker than 100nm resulting from regular spray-on siliconization can be characterized using interferometric profilometers. However, the analysis of thin silicone layers generated by bake-on siliconization is more challenging. In this paper, we have evaluated Fourier transform infrared (FTIR) spectroscopy after solvent extraction and a new 3D-Laser Scanning Microscopy (3D-LSM) to overcome this challenge. A multi-step solvent extraction and subsequent FTIR spectroscopy enabled to quantify baked-on silicone levels as low as 21-325μg per 5mL cartridge. 3D-LSM was successfully established to visualize and measure baked-on silicone layers as thin as 10nm. 3D-LSM was additionally used to analyze the silicone oil distribution within cartridges at such low levels. Both methods provided new, highly valuable insights to characterize the siliconization after processing, in order to achieve functionality.

  20. Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers.

    Science.gov (United States)

    Slavin, Margaret; Lu, Yingjian; Kaplan, Nicholas; Yu, Liangli Lucy

    2013-11-15

    Black soybean is a potential functional food ingredient with high anthocyanin content, but the ability to maintain anthocyanin content under dry heat processing has not been reported. This study investigated the effects of soybean seed coat colour and baking time-temperature combinations on the extractable antioxidant properties of a soy cracker food model. Crackers prepared with black soybeans had significantly higher TPC, total isoflavones, and peroxyl, hydroxyl, and ABTS(+) radical scavenging abilities than their yellow counterparts, at all time-temperature combinations. Cyanidin-3-glucoside (C3G) was detected only in black soybean crackers, and all baking treatments significantly decreased C3G. The greatest losses occurred at the low temperature×long time and high temperature×short time, the smallest loss with moderate temperature×short/medium time. The high temperature treatment altered phenolic acid and isoflavone profiles; however, total isoflavones were unaffected. Overall results suggest that moderate baking temperature at minimal time may best preserve anthocyanin and other phenolics in baked black soybean crackers.

  1. Exploration of Sugar Functionality in Sugar-Snap and Wire-Cut Cookie Baking: Implications for Sucrose Reduction or Replacement

    Science.gov (United States)

    Sugars are plasticizers of the biopolymers of wheat flour, but concentrated sugar solutions act as anti-plasticizers, compared to water alone. As a result, gluten development during dough mixing and starch gelatinization/pasting during cookie baking are delayed or prevented. In great excess, aqueou...

  2. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven

    Science.gov (United States)

    Frozen fish fillets designed to be baked or reheated in the home oven have been one of the major ways fish are consumed in the US. Examples includes frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However...

  3. Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization

    Science.gov (United States)

    Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in m...

  4. Baking Industry. Grade 2. One in a Series of Career Development Curriculum Units for the Elementary Classroom. (Second Edition).

    Science.gov (United States)

    Barret, Jennifer; And Others

    Focusing on the occupational clusters of natural resources and manufacturing, this unit entitled "Baking Industry" is one of four grade 2 units which are part of a total set of twenty-seven career development curriculum units for grades K-6. This unit is organized into four sections. Section 1 identifies one career development-centered…

  5. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

    Science.gov (United States)

    de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

    2015-12-01

    The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

  6. The maraging steel corrosion properties with hardening of different kinds after double aging

    Directory of Open Access Journals (Sweden)

    L. V. Tarasenko

    2014-01-01

    Full Text Available The paper proposes to use high-strength corrosion-resistant maraging steels, which were developed for aircraft industry instead of carbon steel with coating to improve operation properties of the forcemeasuring resilient member in electronic strain-gauge balance.It examines the possibility to apply the martensitic-aging steels of Fe-Cr-Ni-Mo-Ti (ЭП678 and Fe-Cr-Ni-Mo-Cu-Nb (ЭП817 alloying systems. It was shown, that a traditional heat strain-hardening treatment including hardening and overageing of this steels provides combination of durability viscosity and corrosion- resistance, but at the same time it increases nonelastic effects and lowers the limit of elasticity because of reversing austenite formation. In this connection, it was proposed to use hardening with double aging i.e. main and low-temperature aging with no austenite formation as heat strainhardening treatment of steels for force-measuring resilient member. The goal of this work was to study the influence of double aging on the structure and properties of ЭП678 (06Х14Н6Д2МБТ and ЭП817 (03Х111Н10М2Т steels.The modes of double aging for ЭП817 steel were conformed to 4500С + 400 0С and 475 0С+ 400 0С, for ЭП678 steel – 530 0С + 500 0С. The structure and properties of hardened steels after main and double aging were compared.Metallographic analysis of samples after electrolytic etching was conducted with Leitz Metallovert microscope while the CamScan 4DV raster electronic microscope was used for Microroentgen-spectral analysis. The quantity of austenite was controlled with computerized setting DRON-4, the hardness was measured with ТК-2М instrument, corrosion-resistance was estimated with polarized curves, which were taken using a П-5848 potentiostat.The conducted research has shown, that double aging causes the additional hardening of steels due to disintegration of martensite and formation of dispersed Cu – corpuscles in ЭП817 steel and of Ni3Ti

  7. Baking quality, sensory properties and shelf life of bread with polyols.

    Science.gov (United States)

    Bhise, Suresh; Kaur, A

    2014-09-01

    The polyols namely glycerol, sorbitol and mannitol were incorporated at 2, 4 and 6 % level in flour for bread making and their effect on textural properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread weight and decreased specific volume. The overall acceptability scores were maximum for bread prepared with glycerol at 2 % level, followed by sorbitol at 4 % level and mannitol at 4 % level. During storage of packed bread, moisture content and water activity were higher for bread prepared from polyols as compared to control and it was observed that moisture content was higher in bread packed in Polypropylene. Formation of free fatty acid content (% oleic acid) was observed to be higher in the breads stored at ambient condition and packed in Low density polyethylene packaging material. The overall acceptability of bread decreased with the increased storage period.

  8. Omega-3 fatty acids in baked freshwater fish from south of Brazil.

    Science.gov (United States)

    Andrade, A D; Visentainer, J V; Matsushita, M; de Souza, N E

    1997-03-01

    Lipid and fatty acid levels in the edible flesh of 17 baked freshwater fish from Brazil's southern region were determined. Analyses of fatty acids methyl esters were performed by gas chromatography. Palmitic acid (C16:0) was the predominant saturated fatty acid, accouting for 50-70% of total saturated acids. Linoleic acid (C18:2 omega 6), linolenic acid (C18:3 omega 3), and docosahexaenoic acid (C22:6 omega 3) were the predominant polyunsatured fatty acids (PUFA). The data revealed that species such as barbado, corvina, pintado, and truta were good sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and that most freshwater fish examined were good sources of PUFA-omega 3.

  9. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.

    Science.gov (United States)

    Nguyen, Ha T; Van der Fels-Klerx, H J Ine; Peters, Ruud J B; Van Boekel, Martinus A J S

    2016-02-01

    This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200°C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructose, (3) with fructose only and (4) with glucose only. Experimental data showed that HMF concentration was highest in biscuits with glucose and fructose, whereas acrylamide concentration was highest in biscuits with glucose, also having the highest asparagine concentration. Proposed mechanistic models suggested that HMF is formed via caramelisation and that acrylamide formation follows the specific amino acid route, i.e., reducing sugars react with asparagine to form the Schiff base before decarboxylation, to generate acrylamide without the Amadori rearrangement product and sugar fragmentation. Study results contribute to understanding chemical reaction pathways in real food products. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Ultrathin Polyimide-Stainless Steel Heater for Vacuum System Bake-out

    CERN Document Server

    Rathjen, Christian; Henrist, Bernard; Kölemeijer, Wilhelmus; Libera, Bruno; Lutkiewicz, Przemyslaw

    2005-01-01

    Space constraints in several normal conducting magnets of the LHC required the development of a dedicated permanent heater for vacuum chamber bake-out. The new heater consists of stainless steel bands inside layers of polyimide. The overall heater thickness is about 0.3 mm. The low magnetic permeability is suitable for applications in magnetic fields. The material combination allows for temperatures high enough to activate a NEG coating. Fabrication is performed in consecutive steps of tape wrapping. Automation makes high volume production at low costs possible. About 800 m of warm vacuum system of the long straight sections of the LHC will be equipped with the new heater. This paper covers experience gained at CERN from studies up to industrialization.

  11. Hypertension after ingestion of baked garlic (Allium sativum) in a dog.

    Science.gov (United States)

    Kang, Min-Hee; Park, Hee-Myung

    2010-04-01

    A 6-year-old, intact male Schnauzer was referred 2-days after accidental ingestion of baked garlic. Regenerative anemia (Hematocrit 22%) and the elevated methemoglobin (8.7%) concentration were detected upon hematological examination. Eccentrocytes, Heinz bodies and ruptured red blood cells were also noted on blood smear films, which were the results from the oxidative injury of the Allium species. The dog was hypertension (systolic mean 182 mmHg) concurrent with other clinical signs, such as vomiting and dark brown urination. Treatment with continuous oxygen, antioxidant drugs and antihypertensive therapy resulted in good progress. The dog was discharged 4 days after hospitalization. There were no remarkable findings in the follow up hematologic examination 24 days after discharge, but the dog still had a high blood pressure and continued on antihypertensive therapy. No recurrence was noted and the blood pressure returned to normal levels 4 months later.

  12. Properties of baked foams from citric acid modified cassava starch and native cassava starch blends.

    Science.gov (United States)

    Pornsuksomboon, Kanlaya; Holló, Berta Barta; Szécsényi, Katalin Mészáros; Kaewtatip, Kaewta

    2016-01-20

    Starch foams from native cassava starch (NS) and citric acid modified cassava starch (CNS) were prepared using baking processes with blend ratios of 80/20, 60/40, 50/50, 40/60 and 20/80. The density, thickness, morphology, thermal stability and water absorption of the NS, CNS and blended starch foams were determined. The ratio of the two starch components had a significant influence on the density and thickness of the blended starch foams. All blended starch foams showed good water resistance. Moreover, the morphology of the blended starch foam with the NS/CNS ratio of 50/50 showed a more ordered distribution of cell sizes with thicker cell walls than for the NS and CNS foams. The thermal stability of the blended starch foams was somewhat lower than the stability of the NS foam but not to the extent that it affected any potential practical applications.

  13. Formation of melatonin and its isomer during bread dough fermentation and effect of baking.

    Science.gov (United States)

    Yılmaz, Cemile; Kocadağlı, Tolgahan; Gökmen, Vural

    2014-04-02

    Melatonin is produced mainly by the pineal gland in vertebrates. Also, melatonin and its isomer are found in foods. Investigating the formation of melatonin and its isomer is of importance during bread dough fermentation and its degradation during baking since bread is widely consumed in high amounts. Formation of melatonin was not significant during dough fermentation. The melatonin isomer content of nonfermented dough was found to be 4.02 ng/g and increased up to 16.71 ng/g during fermentation. Lower amounts of isomer in crumb and crust than dough showed that the thermal process caused a remarkable degree of degradation in melatonin isomer. At the end of the 180 min fermentation Trp decreased by 58%. The results revealed for the first time the formation of a melatonin isomer in bread dough during yeast fermentation.

  14. Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

    Science.gov (United States)

    Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

    2017-06-01

    Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n-heptane followed by liquid-liquid extraction. Then n-heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels.

  15. The magnetic properties of baked clays and their implications for past geomagnetic field intensity determinations

    Science.gov (United States)

    Kostadinova-Avramova, M.; Kovacheva, M.

    2013-12-01

    Burnt clays provide a vital source of information about the archaeomagnetic field but their magnetic properties, and the dependency of these on thermal history, are diverse, complex and poorly understood. Here, we attempt to shed light on this problem through the investigation of artificial clay samples prepared from three different clay types repeatedly heated in known magnetic field to two different temperatures (400 and 700 °C). Combined rock-magnetic and X-ray analyses were carried out to obtain information about the mineralogical content and magnetic properties of the diverse raw and heated clays, and also their evolution during the course of multiple heating/cooling treatments. The magnetic behaviour of the three clay types evolved significantly during the course of being repeatedly heated to both 400 and 700 °C. Phyllosilicates containing iron-substitutions in their matrix apparently played an important role in supplying iron- oxides during the heatings and the iron oxides themselves underwent progressive oxidation. The samples heated to the higher temperature exhibited more ideal magnetic behaviour but even those heated only to 400 °C achieved magnetic stabilization after multiple heatings. After 10 reheating treatments, samples heated to both peak temperatures yielded reliable palaeointensity results and a grand mean intensity value Fa = 48.57 ± 1.19 μT which differs by less than 2 μT (or about 3 per cent) from the known intensity of the inducing field. The results confirm that the thermoremanent magnetization produced as a result of multiple heatings even to moderate temperature in the antiquity can give reliable palaeointensity determination. They also highlight that materials from repeatedly used baked clay structures (kilns, hearths, etc.) may be far more appropriate for archaeointensity study than singly baked clay structures (destruction layers, floor plasters, etc.).

  16. Boundary and sub-boundary hardening in high-Cr ferritic steels during long-term creep at 650 C

    Energy Technology Data Exchange (ETDEWEB)

    Abe, F. [National Institute for Materials Science (NIMS) (Japan)

    2008-07-01

    The sub-boundary hardening is shown to be the most important strengthening mechanism in creep of the 9% Cr steel base metal and welded joints. The addition of boron reduces the coarsening rate of M{sub 23}C{sub 6} carbides along boundaries near prior austenite grain boundaries during creep, enhancing the sub-boundary hardening. This improves long-term creep strength. The enhancement of boundary and subboundary hardening by fine distribution of precipitates along boundaries is significantly reduced in fine-grained region of Ac{sub 3} HAZ simulated specimens of conventional steels P92 and P122. In NIMS 9% Cr boron steel welded joints, the grain size and distribution of carbonitrides are substantially the same between the HAZ and base metal, where fine carbonitrides are distributed along the lath and block boundaries as well as along prior austenite grain boundaries. This is essential for the suppression of Type IV fracture in NIMS 9% Cr boron steel welded joints. (orig.)

  17. A Novel Design Flow for a Security-Driven Synthesis of Side-Channel Hardened Cryptographic Modules

    Directory of Open Access Journals (Sweden)

    Sorin A. Huss

    2017-02-01

    Full Text Available Over the last few decades, computer-aided engineering (CAE tools have been developed and improved in order to ensure a short time-to-market in the chip design business. Up to now, these design tools do not yet support an integrated design strategy for the development of side-channel-resistant hardware implementations. In order to close this gap, a novel framework named AMASIVE (Adaptable Modular Autonomous SIde-Channel Vulnerability Evaluator was developed. It supports the designer in implementing devices hardened against power attacks by exploiting novel security-driven synthesis methods. The article at hand can be seen as the second of the two contributions that address the AMASIVE framework. While the first one describes how the framework automatically detects vulnerabilities against power attacks, the second one explains how a design can be hardened in an automatic way by means of appropriate countermeasures, which are tailored to the identified weaknesses. In addition to the theoretical introduction of the fundamental concepts, we demonstrate an application to the hardening of a complete hardware implementation of the block cipher PRESENT.

  18. Effect of silica fume on the fresh and hardened properties of fly ash-based self-compacting geopolymer concrete

    Science.gov (United States)

    Memon, Fareed Ahmed; Nuruddin, Muhd Fadhil; Shafiq, Nasir

    2013-02-01

    The effect of silica fume on the fresh and hardened properties of fly ash-based self-compacting geopolymer concrete (SCGC) was investigated in this paper. The work focused on the concrete mixes with a fixed water-to-geopolymer solid (W/Gs) ratio of 0.33 by mass and a constant total binder content of 400 kg/m3. The mass fractions of silica fume that replaced fly ash in this research were 0wt%, 5wt%, 10wt%, and 15wt%. The workability-related fresh properties of SCGC were assessed through slump flow, V-funnel, and L-box test methods. Hardened concrete tests were limited to compressive, splitting tensile and flexural strengths, all of which were measured at the age of 1, 7, and 28 d after 48-h oven curing. The results indicate that the addition of silica fume as a partial replacement of fly ash results in the loss of workability; nevertheless, the mechanical properties of hardened SCGC are significantly improved by incorporating silica fume, especially up to 10wt%. Applying this percentage of silica fume results in 4.3% reduction in the slump flow; however, it increases the compressive strength by 6.9%, tensile strength by 12.8% and flexural strength by 11.5%.

  19. Ultrasonic Techniques for Air Void Size Distribution and Property Evaluation in Both Early-Age and Hardened Concrete Samples

    Directory of Open Access Journals (Sweden)

    Shuaicheng Guo

    2017-03-01

    Full Text Available Entrained air voids can improve the freeze-thaw durability of concrete, and also affect its mechanical and transport properties. Therefore, it is important to measure the air void structure and understand its influence on concrete performance for quality control. This paper aims to measure air void structure evolution at both early-age and hardened stages with the ultrasonic technique, and evaluates its influence on concrete properties. Three samples with different air entrainment agent content were specially prepared. The air void structure was determined with optimized inverse analysis by achieving the minimum error between experimental and theoretical attenuation. The early-age sample measurement showed that the air void content with the whole size range slightly decreases with curing time. The air void size distribution of hardened samples (at Day 28 was compared with American Society for Testing and Materials (ASTM C457 test results. The air void size distribution with different amount of air entrainment agent was also favorably compared. In addition, the transport property, compressive strength, and dynamic modulus of concrete samples were also evaluated. The concrete transport decreased with the curing age, which is in accordance with the air void shrinkage. The correlation between the early-age strength development and hardened dynamic modulus with the ultrasonic parameters was also evaluated. The existence of clustered air voids in the Interfacial Transition Zone (ITZ area was found to cause severe compressive strength loss. The results indicated that this developed ultrasonic technique has potential in air void size distribution measurement, and demonstrated the influence of air void structure evolution on concrete properties during both early-age and hardened stages.

  20. Development of a Pressure-Dependent Constitutive Model with Combined Multilinear Kinematic and Isotropic Hardening

    Science.gov (United States)

    Allen Phillip A.; Wilson, Christopher D.

    2003-01-01

    The development of a pressure-dependent constitutive model with combined multilinear kinematic and isotropic hardening is presented. The constitutive model is developed using the ABAQUS user material subroutine (UMAT). First the pressure-dependent plasticity model is derived. Following this, the combined bilinear and combined multilinear hardening equations are developed for von Mises plasticity theory. The hardening rule equations are then modified to include pressure dependency. The method for implementing the new constitutive model into ABAQUS is given.

  1. The hardening compositions from the burnt rocks for using in the mining conditions

    Energy Technology Data Exchange (ETDEWEB)

    Galpern, E.I. [Inst. of Industrial Construction and Building, Donetsk, (Ukraine); Pashchenko, L.V.; Saranchuk, V.I. [Inst. of Physical, Organic and Coal Chemistry NAS, Donetsk (Ukraine)

    1997-12-31

    The complex investigation of burnt coal rocks as raw material for hardening alkaline cements reception have been carried out. The hardening composition on the base of pit heap burnt rocks for the grouting of worked-out space in mining conditions have been obtained. It has been shown that burnt rocks activation by blast granulated slag and water glass allowed to obtain the cements of needed strength. The influence of main technological factors on obtained hardening composition properties have been studied. (orig.)

  2. Electrolytic surface hardening of steel,cast iron and aluminium-bronze

    Institute of Scientific and Technical Information of China (English)

    Suhas Keshav Paknikar

    2006-01-01

    Electrolytic hardening process was developed in USSR in the 1950s. The process was developed but was not commercially exploited. There is no evidence of work done on this process in India. The author has done this original work applied to different materials like steel,cast iron and aluminum-bronze. This paper gives details of microstructural transformations along with hardness value achieved. There is vital scope for this process to become viable for surface hardening and selective hardening of small components.

  3. Precipitation hardening in Fe--Ni base austenitic alloys

    Energy Technology Data Exchange (ETDEWEB)

    Chang, K.M.

    1979-05-01

    The precipitation of metastable Ni/sub 3/X phases in the austenitic Fe--Ni-base alloys has been investigated by using various combinations of hardening elements, including Ti, Ta, Al, and Nb. The theoretical background on the formation of transition precipitates has been summarized based on: atomic size, compressibility, and electron/atom ratio. A model is proposed from an analysis of static concentration waves ordering the fcc lattice. Ordered structure of metastable precipitates will change from the triangularly ordered ..gamma..', to the rectangularly ordered ..gamma..'', as the atomic ratio (Ti + Al)/(Ta + Nb) decreases. The concurrent precipitation of ..gamma..' and ..gamma..'' occurs at 750/sup 0/C when the ratio is between 1.5 and 1.9. Aging behavior was studied over the temperature range of 500/sup 0/C to 900/sup 0/C. Typical hardness curves show a substantial hardening effect due to precipitation. A combination of strength and fracture toughness can be developed by employing double aging techniques. The growth of these coherent intermediate precipitates follows the power law with the aging time t : t/sup 1/3/ for the spherical ..gamma..' particles; and t/sup 1/2/ for the disc-shaped ..gamma..''. The equilibrium ..beta.. phase is observed to be able to nucleate on the surface of imbedded carbides. The addition of 5 wt % Cr to the age-hardened alloys provides a non-magnetic austenite which is stable against the formation of mechanically induced martensite.Cr addition retards aging kinetics of the precipitation reactions, and suppresses intergranular embrittlement caused by the high temperature solution anneal. The aging kinetics are also found to be influenced by solution annealing treatments.

  4. Effects of pre-aging treatments on the microstructures and properties before and after paint bake cycle for a 6016 aluminum alloy%预时效对6016铝合金烤漆前后组织和性能的影响

    Institute of Scientific and Technical Information of China (English)

    冯佳妮; 陈江华; 刘春辉; 廖元飞; 李祥亮

    2012-01-01

    本文利用显微硬度测试、拉伸试验、差示扫描量热法(DSC)和透射电子显微镜观察,研究了预时效对汽车车身板用6016铝合金烤漆前后微观组织和力学性能的影响.结果表明:经预时效处理的铝合金在室温放置1个月后硬度可保持在65 HV以下,延伸率可保持在25%以上,再经短时间烤漆处理后其硬度和屈服强度分别可提高至100 HV和220 MPa以上.与单级预时效处理后的合金相比,多级预时效处理后的铝合金烤漆前的力学性能更为稳定,烤漆后的硬度和强度更高.6016铝合金快速的烤漆强化效应与预时效处理后合金中形成的细小析出相在烤漆过程中快速长大有关.合金经预时效处理后铝基体内会形成非常细密且与基体完全共格的析出相,其长度约为2~3 nm,而经过烤漆处理后析出相沿〈001〉Al显著增长,长度大于10 nm.高分辨透射电镜分析显示烤漆后样品中形成的是具有单斜结构的针状GP区和β"前驱相.%The effects of pre-aging treatment on the microstructures and mechanical properties before and after paint bake cycle for a 6016 aluminium alloy were investigated by micro-hardness measurement, tensile test, differential scanning calorimetry ( DSC) , and transmission electron microscopy (TEM) . The experimental results show that the hardness and elongation rate of the alloy treated by pre-aging after 1 month's duration at room temperature could remain below 65HV and above 25% , respectively. Then, after paint bake cycle for a short time, the hardness and yield strength increased to over 100HV and 220MPa, respectively. Compared with samples through one-step pre-aging, the stability of the mechanical properties of samples treated by two-step pre-aging were higher, and the hardness and strength after paint bake were even higher. The quick bake hardening response in 6016 alloy was associated with the marked growth of the fine precipitates formed in the pre

  5. Effect of hardening method and structure of linking bridges on strength of water glass moulding sands

    OpenAIRE

    Stachowicz, M.; K. Granat

    2010-01-01

    The paper presents examination results of the effect of four hardening methods on structure of linking bridges in sandmixes containing hydrated sodium silicate. Test pieces prepared of the moulding sands containing 2.5 % of a binder with molar module between 2.4 and 2.6 were hardened with carbon dioxide, dried traditionally in an oven and hardened with microwaves at 2.54 GHz or using a combination of the CO2 process and microwave heating. It was revealed that the hardening method influences s...

  6. Optimizing the Thermal Regime During the Acceleration of Concrete’s Hardening

    Directory of Open Access Journals (Sweden)

    Vladimir Corobceanu

    2007-01-01

    Full Text Available Researches conducted at the Faculty of Construction in Jassy showed several factors that may help finding technical solutions which will make possible to economically apply acceleration procedures of concrete hardening by thermal treatment with solar energy. It has to be mentioned the fact that the thermal treatment do not exclude, but it is based on the acceleration methods of concrete hardening through composition with or without the usage of different additives -- plasticizer type (to reduce the quantity of water from the concrete and accelerators for cement binding or hardening. These methods also take into account the climate where the process of hardening takes place.

  7. Electron beam surface hardening of 42CrMo4 steel

    Energy Technology Data Exchange (ETDEWEB)

    Jokinen, T.; Meuronen, I. [Valmet Aviation Industries, Linnavuori (Finland). Engine Maintenance

    1997-12-31

    A study is reported in this paper which aims to find the proper parameters of an electron beam machine for using electron beam (EB) hardening on 42CrMo4 steel. Extended service life for engineering components depends on hard, wear resistant surfaces combined with tough base materials. EB hardening is particularly suitable to local treatment of complex components. Although surface hardening of 42CrMo4 steel was successful, careful optimization of process parameters and the hardened layer are required. (UK).

  8. Radiation-Hardened Memristor-based Memory for Extreme Environments Project

    Data.gov (United States)

    National Aeronautics and Space Administration — NASA space exploration missions require radiation-hardened memory technologies that can survive and operate over a wide temperature range. Memristors...

  9. Hardening mechanisms in a dynamic strain aging alloy, Hastelloy X, during isothermal and thermomechanical cyclic deformation

    Science.gov (United States)

    Miner, R. V.; Castelli, M. G.

    1992-01-01

    The relative contributions of the hardening mechanisms in Hastelloy X during cyclic deformation were investigated by conducting isothermal cyclic deformation tests within a total strain range of +/-0.3 pct and at several temperatures and strain rates, and thermomechanical tests within several different temperature limits. The results of the TEM examinations and special constant structure tests showed that the precipitation on dislocations of Cr23C6 contributed to hardening, but only after sufficient time above 500 C. Solute drag alone produced very considerable cyclic hardening. Heat dislocation densities, peaking around 10 exp 11 per sq cm, were found to develop at temperatures producing the greatest cyclic hardening.

  10. A new ester hardener for moulding sands with water glass having slower activity

    Directory of Open Access Journals (Sweden)

    K. Major-Gabryś

    2009-10-01

    Full Text Available The article takes into consideration the researches concerning inputting the new hardener to moulding sands with water glass, carried out in ester technology. Investigations are continuation of works connected to hardener based on carbonic acid’s esters, that significantly upgrades the ability of these moulding sands to mechanical reclamation. Its’ nuisance is short vitality. This is why, new investigations were taken to elaborate another hardener keeping the positive characteristics of the previous one and allowing the wider usage of technologies of loose self-hardened moulding sands with water glass.

  11. Development of a Flexible Laser Hardening & Machining Center and Proof of Concept on C-45 Steel

    Science.gov (United States)

    Bouquet, Jan; Van Camp, Dries; Vanhove, Hans; Clijsters, Stijn; Amirahmad, Mohammadi; Lauwers, Bert

    The production of hardened precision parts is conventionally done in 3 steps. Rough machining of a workpiece in soft stage is followed by a hardening step, usually a batch process, and finalized by a hard machining finishing step. To omit the inevitable time delay and loss of accuracy because of part re-clamping, these steps should be incorporated within one flexible machining center. This paper describes the development of this machining center which allowsmachining and laser hardening in one setup, followed by a proof of concept for hardening C45 steel on this setup.

  12. Rationale simplified hardening training and recreational complexes future teachers

    Directory of Open Access Journals (Sweden)

    Verbludov I.B.

    2010-02-01

    Full Text Available Distribution in the modern world epidemiological diseases are influenza and acute respiratory viral infections requires a search for simplified, effective preventive means. The main direction of prevention of these diseases is to strengthen and enhance the activities of the immune system. Strengthening the protective systems of the body is directly related to the constant holding of different types of hardening. This study illustrates the possibility of using quenching air and water in the independent exercise training and recreational facilities in all conditions of students.

  13. The development of radiation hardened robot for nuclear facility

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Seung Ho; Jung, Seung Ho; Kim, Byung Soo and others

    2000-04-01

    The work conducted in this stage covers development of core technology of tele-robot system including monitoring technique in high-level radioactive area, tele-sensing technology and radiation-hardened technology for the non-destructive tele-inspection system which monitors the primary coolant system during the normal operations of PHWR(Pressurized Heavy Water Reactor) NPPs and measures the decrease of bending part of feeder pipe during overall. Based on the developed core technology, the monitoring mobile robot system of the primary coolant system and the feeder pipe inspecting robot system are developed.

  14. New Stainless Steel Alloys for Low Temperature Surface Hardening?

    DEFF Research Database (Denmark)

    Christiansen, Thomas Lundin; Dahl, Kristian Vinter; Somers, Marcel A. J.

    2015-01-01

    The present contribution showcases the possibility for developing new surface hardenable stainless steels containing strong nitride/carbide forming elements (SNCFE). Nitriding of the commercial alloys, austenitic A286, and ferritic AISI 409 illustrates the beneficial effect of having SNCFE present...... in the stainless steel alloys. The presented computational approach for alloy design enables “screening” of hundreds of thousands hypothetical alloy systems by use of Thermo-Calc. Promising compositions for new stainless steel alloys can be selected based on imposed criteria, i.e. facilitating easy selection...

  15. Ductility and work hardening in nano-sized metallic glasses

    Energy Technology Data Exchange (ETDEWEB)

    Chen, D. Z., E-mail: dzchen@caltech.edu [Division of Engineering and Applied Sciences, California Institute of Technology, Pasadena, California 91125 (United States); Gu, X. W. [Department of Chemistry and Chemical Engineering, California Institute of Technology, Pasadena, California 91125 (United States); An, Q.; Goddard, W. A. [Materials and Process Simulation Center, California Institute of Technology, Pasadena, California 91125 (United States); Greer, J. R. [Division of Engineering and Applied Sciences, California Institute of Technology, Pasadena, California 91125 (United States); The Kavli Nanoscience Institute, California Institute of Technology, Pasadena, California 91125 (United States)

    2015-02-09

    In-situ nano-tensile experiments on 70 nm-diameter free-standing electroplated NiP metallic glass nanostructures reveal tensile true strains of ∼18%, an amount comparable to compositionally identical 100 nm-diameter focused ion beam samples and ∼3 times greater than 100 nm-diameter electroplated samples. Simultaneous in-situ observations and stress-strain data during post-elastic deformation reveal necking and work hardening, features uncharacteristic for metallic glasses. The evolution of free volume within molecular dynamics-simulated samples suggests a free surface-mediated relaxation mechanism in nano-sized metallic glasses.

  16. Fatigue Hardening and Nucleation of Persistent Slip Bands in Copper

    DEFF Research Database (Denmark)

    Pedersen, Ole Bøcker; Winter, A. T.

    1982-01-01

    that there is a large volume fraction of obstacles to plastic flow which are essentially non-deformable and give rise to inclusion stresses of considerable magnitude. The much lower hardening rates in cycles after saturation when persistent slip bands have formed suggest a lower volume fraction of obstacles......, as is observed by transmission electron microscopy. A simple composite model involving an inclusion stress, a bowing stress and a passing, stress accounts for the workhardening rates semi-quantitatively in terms of observed dislocation microstructures. Possible implications for polycrystals are considered....

  17. Thermomechanical hardening of stable and metastable austenitic steels

    Science.gov (United States)

    Baraz, V. R.; Gladkovskii, S. V.; Ishina, E. A.

    2005-11-01

    Phase composition, mechanical properties, and variation of the density of cold-deformed Fe-Cr-Ni-Mn steels differing in the stability of austenite are studied. A comparative analysis of formation of phase composition and accumulation of discontinuities in the process of drawing of stable and metastable austenitic steels is performed. The effect of post-deformation annealing on the variation of the density and mechanical properties is considered. The capacity for recovery of the density is shown to be correlated with the resistance of the studied thermomechanically hardened steels to fatigue fracture. The determined dependences are explained.

  18. Ferroelectric memories: A possible answer to the hardened nonvolatile question

    Energy Technology Data Exchange (ETDEWEB)

    Messenger, G.C.; Coppage, F.N.

    1988-12-01

    Ferroelectric memory cells have been fabricated using a process compatible with semiconductor VLSI (Very Large-Scale Integration) manufacturing techniques which are basically nonvolatile and radiation hard. The memory can be made NDRO (Nondestructive Readout) for strategic systems using several techniques; the most practical is probably a rapid read/restore in combination with EDAC software. This memory can replace plated wire and will have substantial advantages in cost, weight, size, power and speed. It provides a practical cost-competitive solution to the need for nonvolatile RAM in all hardened tactical, avionic, and space systems.

  19. Effect of different baking conditions on the amino acids of white rib tobacco%不同烘焙条件对白肋烟氨基酸含量影响

    Institute of Scientific and Technical Information of China (English)

    李辉; 张明文; 岳先领; 黄国三; 张委员

    2016-01-01

    应用 HPLC 考察了不同烘焙条件下对白肋烟中氨基酸含量的变化,得到了其变化规律,为提高混合型卷烟产品内在质量提供了依据。研究结果表明:随着加工强度的增加,白肋烟中脯氨酸含量呈下降趋势;随着烘焙温度的升高,脯氨酸的含量下降趋势越明显;随着终端水分的下降,烘烤时间的增长,脯氨酸含量也逐渐下降,空气含湿量对脯氨酸的影响与终端水分相同;随着烘焙温度的增加,由于氨基酸参与合成 amadori 化合物,导致游离氨基酸总量逐渐下降。%The effects of amino acids on the white rib tobacco were studied under different baking conditions, and the change rules were obtained, which provided the basis for improving the intrinsic quality of the mixed type cigarette. The results of the study show that: With increasing of the processing intensity, proline content in burley tobacco showed a downward trend. With elevated torrefaction temperature, the content of proline downward trend is obvious. With decline of the terminal water, baking time of growth, proline content by decrease gradually, and air humidity effect is the same on the amount of proline and terminal moisture; With increasing the baking temperature and the total content of free amino acid decreased gradually, the reason is amino acid involved in the synthesis of the Amadori compounds.

  20. Radiation-Hardened Circuitry Using Mask-Programmable Analog Arrays. Final Report

    Energy Technology Data Exchange (ETDEWEB)

    Britton, Jr., Charles L. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Ericson, Milton Nance [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Bobrek, Miljko [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Blalock, Benjamin [Univ. of Tennessee, Knoxville, TN (United States)

    2015-12-01

    As the recent accident at Fukushima Daiichi so vividly demonstrated, telerobotic technologies capable of withstanding high radiation environments need to be readily available to enable operations, repair, and recovery under severe accident scenarios where human entry is extremely dangerous or not possible. Telerobotic technologies that enable remote operation in high dose rate environments have undergone revolutionary improvement over the past few decades. However, much of this technology cannot be employed in nuclear power environments due the radiation sensitivity of the electronics and the organic insulator materials currently in use. This is the final report of the activities involving the NEET 2 project Radiation Hardened Circuitry Using Mask-Programmable Analog Arrays. We present a detailed functional block diagram of the proposed data acquisition system, the thought process leading to technical decisions, the implemented system, and the tested results from the systems. This system will be capable of monitoring at least three parameters of importance to nuclear reactor monitoring: temperature, radiation level, and pressure.