Reduction of Freckle Defect in Single-Crystal Blade Root by Controlling Local Cooling Conditions

Metallurgical and Materials Transactions A - The reduction of freckle defect in the single-crystal blade root by controlling local cooling conditions was investigated. Application of the IRBs...     

Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds,reduction or elimination of harmful components and alternative technologies

Meat is an excellent source of protein with a good balance of amino acids. It is also rich in several minerals, vitamins and bioactive compounds, which play important roles in metabolism and are easily assimilated from meat compared with other foods. The nutritional value of meat is one of the factors that influence consumer acceptance. However, it can be significantly reduced during processing. Moreover, some operations, such as curing, smoking or fermentation, used for processing can lead to the formation of harmful components in meat, and hence, nutritionists associate high consumption of processed meat with an increased risk of several diseases such as cardiovascular disorders and cancers. This review deals with the distinctive aspects of the technological strategies that can be used to improve the nutritional value of meat products, including the incorporation of bioactive components, reduction or elimination of harmful components (e.g. nitrite/nitrate, fat) and alternative technologies (ultrasound).     

Fabrication and properties of multistage gradient doping Yb:YAG laser ceramics

In order to fully pump and smoothen the temperature gradient of the gain medium, multistage gradient doping Yb:YAG laser ceramics were designed. The composite green bodies were fabricated by tape casting, and multistage gradient doping Yb:YAG ceramics with high optical quality were prepared by vacuum sintering and hot isostatic pressing. For samples pre-sintered at 1740°C for 30 h and then HIP-ed at 1700°C for 3 h in argon at 200 MPa, the in-line transmission values at 1100 nm of YAG, 0.6 at.%Yb:YAG, and 1.5 at.%Yb:YAG ceramics were found to be 83.9%, 84.1%, and 83.3%, respectively. Finally, the 940 nm laser diode was used as the pump source to realize the 1030 nm laser output of multistage gradient doping Yb:YAG ceramic slab with a total energy of 3.43 J. The corresponding optical-to-optical conversion and slope efficiencies were 30% and 45%.     

Makespan minimization of multi-slot just-in-time scheduling on single and parallel machines

The paper addresses the problem of multi-slot just-in-time scheduling. Unlike the existing literature on this subject, it studies a more general criterion—the minimization of the schedule makespan rather than the minimization of the number of slots used by schedule. It gives an O(nlog ² n)-time optimization algorithm for the single machine problem. For arbitrary number of m>1 identical parallel machines it presents an O(nlog n)-time optimization algorithm for the case when the processing time of each job does not exceed its due date. For the general case on m>1 machines, it proposes a polynomial time constant factor approximation algorithm.     

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.     

Semi-empirical model of efficiency of wire electrical discharge machining of hard-to-machine materials

In this study, the efficiency of wire electrical discharge machining of hard-to-machine materials was investigated experimentally. Uncoated brass wire, 0.25 mm diameter, zinc oxide coated brass wire and brass CuZn20 coated brass CuZn50 wire were utilized in the conducted research. The following variables were chosen as important WEDM parameters: discharge time t_on, average working voltage U. The following properties of machined materials, such as: melting point T_t, electrical conductivity σ, thermal conductivity K, thermal expansion coefficient k, density ρ, heat capacity c_p, were selected to develop the semi-empirical model of volumetric efficiency of WEDM. The variation of the WEDM efficiency in cutting different materials and applying different wire electrodes and different process parameters was modelled semi-empirically by employing dimensional analysis.     

On the dynamic extent of delimited continuations

We show that breadth-first traversal exploits the difference between the static delimited-control operator shift (alias S) and the dynamic delimited-control operator control (alias F). For the last 15 years, this difference has been repeatedly mentioned in the literature but it has only been illustrated with one-line toy examples. Breadth-first traversal fills this vacuum.     

Ergodic impulsive control of Feller processes with costly information

In this paper we study the problem of ergodic impulsive control of Feller processes with costly information. We prove continuity of the value functions for optimal stopping and impulsive control with long run average cost. We characterize the value functions as generalized solutions of respective quasi-variational inequalities and describe optimal policies. We study also an equation associated to impulsive control with long run average cost.