Abstract: The aim of the performed work is to establish the 2D
and 3D model of direct unsteady task of sample heat treatment by
moving source employing computer model on the basis of finite
element method. Complex boundary condition on heat loaded sample
surface is the essential feature of the task. Computer model describes
heat treatment of the sample during heat source movement over the
sample surface. It is started from 2D task of sample cross section as a
basic model. Possibilities of extension from 2D to 3D task are
discussed. The effect of the addition of third model dimension on
temperature distribution in the sample is showed. Comparison of
various model parameters on the sample temperatures is observed.
Influence of heat source motion on the depth of material heat
treatment is shown for several velocities of the movement. Presented
computer model is prepared for the utilization in laser treatment of
machine parts.
Abstract: Aluminium matrix composites with alumina
reinforcements give superior mechanical & physical properties. Their
applications in several fields like automobile, aerospace, defense,
sports, electronics, bio-medical and other industrial purposes are
becoming essential for the last several decades. In the present work,
fabrication of hybrid composite was done by Stir casting technique
using Al 6061 as a matrix with alumina and silicon carbide (SiC) as
reinforcement materials. The weight percentage of alumina is varied
from 2 to 4% and the silicon carbide weight percentage is maintained
constant at 2%. Hardness and wear tests are performed in the as cast
and heat treated conditions. Age hardening treatment was performed
on the specimen with solutionizing at 550°C, aging at two
temperatures (150 and 200°C) for different time durations. Hardness
distribution curves are drawn and peak hardness values are recorded.
Hardness increase was very sensitive with respect to the decrease in
aging temperature. There was an improvement in wear resistance of
the peak aged material when aged at lower temperature. Also
increase in weight percent of alumina, increases wear resistance at
lower temperature but opposite behavior was seen when aged at
higher temperature.
Abstract: Thermite welding is mainly used in world. The
reasons why the thermite welding method is widely used are
that the equipment has good mobility and total working time
of that is shorter than that of the enclosed arc welding method
on site. Moreover, the operating skill, which required for
thermite welding, is less than that of for enclosed arc welding.
In the present research work, heat treatment and combined
'expulsion and heat treatment' techniques were used improve
the mechanical properties and weldment structure. The
specimens were cut in the transverse direction from expulsion
with Heat treated and heat treated Thermite Welded rails.
Specimens were prepared according to AWS standard and
subjected to tensile test, Impact test and hardness and their
results were tabulated. Microstructural analysis was carried
out with the help of SEM. Then analyze to effect of heat
treated and 'expulsion with heat treated' with the properties of
their thermite welded rails. Compare the mechanical and
microstructural properties of thermite welded rails between
heat expulsion with heat treated and heat treated. Mechanical
and microstructural response expulsion with heat treated
thermite welded rail is higher value as compared to heat
treatment.
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.