Abstract: In this paper, a two-dimensional method is developed to simulate the fillet welds in a stiffened cylindrical shell, using finite element method. The stiffener material is aluminum 2519. The thermo-elasto-plastic analysis is used to analyze the thermo-mechanical behavior. Due to the high heat flux rate of the welding process, two uncouple thermal and mechanical analysis are carried out instead of performing a single couple thermo-mechanical simulation. In order to investigate the effects of the welding procedures, two different welding techniques are examined. The resulted residual stresses and distortions due to different welding procedures are obtained. Furthermore, this study employed the technique of element birth and death to simulate the weld filler variation with time in fillet welds. The obtained results are in good agreement with the published experimental and three-dimensional numerical simulation results. Therefore, the proposed 2D modeling technique can effectively give the corresponding results of 3D models. Furthermore, by inspection of the obtained residual hoop and transverse stresses and angular distortions, proper welding procedure is suggested.
Abstract: There is a gap at combustor-turbine interface where leakage flow comes out to prevent hot gas ingestion into the gas turbine nozzle platform. The leakage flow protects the nozzle endwall surface from the hot gas coming from combustor exit. For controlling flow’s stream, the gap’s geometry is transformed by changing fillet radius size. During the operation, step configuration is occurred that was unintended between combustor-turbine platform interface caused by thermal expansion or mismatched assembly. In this study, CFD simulations were performed to investigate the effect of the fillet and step on heat transfer and film cooling effectiveness on the nozzle platform. The Reynolds-averaged Navier-stokes equation was solved with turbulence model, SST k-omega. With the fillet configuration, predicted film cooling effectiveness results indicated that fillet radius size influences to enhance film cooling effectiveness. Predicted film cooling effectiveness results at forward facing step configuration indicated that step height influences to enhance film cooling effectiveness. We suggested that designer change a combustor-turbine interface configuration which was varied by fillet radius size near endwall gap when there was a step at combustor-turbine interface. Gap shape was modified by increasing fillet radius size near nozzle endwall. Also, fillet radius and step height were interacted with the film cooling effectiveness and heat transfer on endwall surface.
Abstract: The fish meat plays an important role in the human health as it contains high quality protein. The tilapia fish considered as the third largest group of farmed fish. The oxidative deterioration of fish meat may occur during the cooking process. The proper cooking process and using natural antioxidant to prevent oxidation and enhance the quality of the tilapia fish fillet is necessary. Hence, this research was carried out to evaluate the potential of clove essential oil to prevent lipid peroxidation and enhance the antioxidant activity of tilapia fish fillet cooked using microwaving and grilling methods. The results showed that cooking using microwave significantly (p
Abstract: This study evaluated the microbiological quality
and the sensory characteristics of carp fillets processed by the
sousvide method when stored at 2 and 10 °C. Four different
combinations of sauced–storage were studied then stored at 2 or 10
°C was evaluate periodically sensory, microbiological and
chemical quality. Batches stored at 2 °C had lower growth rates of
mesophiles and psychrotrophs. Moreover, these counts decreased
by increasing the heating temperature and time. Staphylococcus
aureus, Bacillus cereus, Clostridium perfringens and Listeria
monocytogenes were not found in any of the samples. The heat
treatment of 90 °C for 15 min and sauced was the most effective to
ensure the safety and extend the shelf-life of sousvide carp
preserving its sensory characteristics. This study establishes the
microbiological quality of sous vide carp and emphasizes the
relevance of the raw materials, heat treatment and storage
temperature to ensure the safety of the product.
Abstract: Fishbone of Nile Tilapia (Tilapia nilotica), waste from the frozen Nile Tilapia fillet factory, is one of calcium sources. In order to increase fish bone powder value, this study aimed to investigate the effect of Tilapia bone flour (TBF) addition (5, 10, 15% by flour weight) on cooking quality, texture and sensory attributes of noodles. The results indicated that tensile strength, color value (a*) and water absorption of noodles significantly decreased (p£0.05) as the levels of TBF increased from 0-15%. While cooking loss, cooking time and color values (L* and b*) of noodles significantly increased (p£0.05). Sensory evaluation indicated that noodles with 5% TBF received the highest overall acceptability score.
Abstract: The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets up to 13-14 days compared to 10-11 days for fish bled in seawater. Slurry ice bleeding method also led to a slower microbial growth and biochemical developments, resulting lower total plate count (TPC), H2S-producing bacteria count, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), free fatty acid (FFA) content and higher phospholipid content (PL) compared to those of samples bled in seawater. The results of principle component analysis revealed that TPC, H2S-producing bacteria, TVB-N, TMA and FFA were in significant correlation. They were also in negative correlation with sensory evaluation (Torry score), PL and water holding capacity (WHC).
Abstract: The paper is included within the framework of a
complex research program, which was initiated from the hypothesis
arguing on the existence of a correlation between pineal indolic and
peptide hormones and the somatic development rhythm, including
thus the epithalamium-epiphysis complex involvement. At birds,
pineal gland contains a circadian oscillator, playing a main role in the
temporal organization of the cerebral functions. The secretion of
pineal indolic hormones is characterized by a high endogenous
rhythmic alternation, modulated by the light/darkness (L/D)
succession and by temperature as well. The research has been carried
out using 100 chicken broilers - “Ross" commercial hybrid,
randomly allocated in two experimental batches: Lc batch, reared
under a 12L/12D lighting schedule and Lexp batch, which was photic
pinealectomised through continuous exposition to light (150 lux, 24
hours, 56 days). Chemical and physical features of the meat issued
from breast fillet and thighs muscles have been studied, determining
the dry matter, proteins, fat, collagen, salt content and pH value, as
well. Besides the variations of meat chemical composition in relation
with lighting schedule, other parameters have been studied: live
weight dynamics, feed intake and somatic development degree. The
achieved results became significant since chickens have 7 days of
age, some variations of the studied parameters being registered,
revealing that the pineal gland physiologic activity, in relation with
the lighting schedule, could be interpreted through the monitoring of
the somatic development technological parameters, usually studied
within the chicken broilers rearing aviculture practice.
Abstract: In this survey the process of crack propagation at the
toe of concrete gravity dam is investigated by applying principals
and criteria of linear elastic fracture mechanic. Simulating process of
earthquake conditions for three models of dam with different
geometrical condition, in empty reservoir under plain stress is
calculated through special fracture mechanic software FRANNC2D
[1] for determining fracture mechanic criteria. The outcomes showed
that in spite of the primary expectations, the simultaneous existence
of fillet in both toe and heel area (model 3), the rate of maximum
principal stress has not been decreased; however, even the maximum
principal stress has increased, so it caused stress intensity factors
increase which is undesirable. On the other hand, the dam with heel
fillet has shown the best attitude and it is because of items like
decreasing the rates of maximum and minimum principal stresses and
also is related to decreasing the rates of stress intensity factors for 1st
& 2nd modes of the model.
Abstract: In this study Vitaton (an organic supplement which
contains fermentative β-carotene) and synthetic astaxanthin
(CAROPHYLL® Pink) were evaluated as pro-growth factors in
Rainbow trout diet. An 8 week feeding trial was conducted to
determine the effects of Vitaton versus astaxanthin on rearing factors,
survival rate and visual flesh color of Rainbow trout
(Oncorhnchynchus mykiss) with initial weight of 196±5. Four
practical diets were formulated to contain 50 and 80 (ppm) of β-
carotene and astaxanthin and also a control diet was prepared without
any pigment. Each diet was fed to triplicate groups of fish rearing in
fresh water. Fish were fed twice daily. The water temperature
fluctuated from 12 to 15 (C˚) and also dissolved oxygen content was
between 7 to 7.5 (mg/lit) during the experimental period. At the end
of the experiment, growth and food utilization parameters and
survival rate were unaffected by dietary treatments (p>0.05). Also,
there was no significant difference between carcass yield within
treatments (p>0.05). No significant difference recognized between
visual flesh color (SalmoFan score) of fish fed Vitaton-containing
diets. On the contrary, feeding on diets containing 50 and 80 (ppm)
of astaxanthin, increased SalmoFan score (flesh astaxanthin
concentration) from
Abstract: Void formation in underfill is considered as failure
in flip chip manufacturing process. Void formation possibly caused
by several factors such as poor soldering and flux residue during
die attach process, void entrapment due moisture contamination,
dispense pattern process and setting up the curing process. This
paper presents the comparison of single step and two steps curing
profile towards the void and black dots formation in underfill for
Hi-CTE Flip Chip Ceramic Ball Grid Array Package (FC-CBGA).
Statistic analysis was conducted to analyze how different factors
such as wafer lot, sawing technique, underfill fillet height and
curing profile recipe were affected the formation of voids and
black dots. A C-Mode Scanning Aqoustic Microscopy (C-SAM)
was used to scan the total count of voids and black dots. It was
shown that the 2 steps curing profile provided solution for void
elimination and black dots in underfill after curing process.
Abstract: Magnesium alloys have gained increased attention in recent years in automotive, electronics, and medical industry. This because of magnesium alloys have better properties than aluminum alloys and steels in respects of their low density and high strength to weight ratio. However, the main problems of magnesium alloy welding are the crack formation and the appearance of porosity during the solidification. This paper proposes a unique technique to weld two thin sheets of AZ31B magnesium alloy using a paste containing Ag nanoparticles. The paste containing Ag nanoparticles of 5 nm in average diameter and an organic solvent was used to coat the surface of AZ31B thin sheet. The coated sheet was heated at 100 °C for 60 s to evaporate the solvent. The dried sheet was set as a lower AZ31B sheet on the jig, and then lap fillet welding was carried out by using a pulsed Nd:YAG laser in a closed box filled with argon gas. The characteristics of the microstructure and the corrosion behavior of the joints were analyzed by opticalmicroscopy (OM), energy dispersive spectrometry (EDS), electron probe micro-analyzer (EPMA), scanning electron microscopy (SEM), and immersion corrosion test. The experimental results show that the wrought AZ31B magnesium alloy can be joined successfully using Ag nanoparticles. Ag nanoparticles insert promote grain refinement, narrower the HAZ width and wider bond width compared to weld without and insert. Corrosion rate of welded AZ31B with Ag nanoparticles reduced up to 44 % compared to base metal. The improvement of corrosion resistance of welded AZ31B with Ag nanoparticles due to finer grains and large grain boundaries area which consist of high Al content. β-phase Mg17Al12 could serve as effective barrier and suppressed further propagation of corrosion. Furthermore, Ag distribution in fusion zone provide much more finer grains and may stabilize the magnesium solid solution making it less soluble or less anodic in aqueous
Abstract: In this paper, the strength of a stabilizer is determined when the static and fatigue multiaxial loading are applied. Stabilizer is a part of suspension system in the heavy truck for stabilizing the cabin against the vibration of the road which composes of a thin-walled tube joined to a forge component by fillet weld. The component is loaded by non proportional random sequence of torsion and bending. Residual stress of welding process is considered here for static loading. This static loading with road irregularities are applied in this study as fatigue case that can affected in the fillet welded area of this part. The stresses in the welded structure are calculated using FEA. In addition, the fatigue with multi axial loading in the fillet weld is also investigated and the critical zone of the stabilizer is specified and presented by graphs. Residual stresses that have been resulted by the thermal forces are considered in FEA. Force increasing is the element of finding the critical point of the component.