Effect of deep cryogenic processing on tensile toughness of 45WCrV7 steel

Toughness is an important property for being used in steels in engineering applications. In this research, tensile toughness of 45WCrV7 steel was measured and calculated in 10 different processing conditions. The results of tensile test showed that two samples had maximum tensile toughness. Microstructural studies demonstrated that the required condition for high tensile toughness was simultaneous increase in two microstructural factors named content and population density of the secondary carbides because a matrix which was poor of carbon and alloying elements was softened and thus increased total tensile toughness.     

Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality

Mixture design was used to determine the optimum ratio as well as concentration of basil seed gum (BSG), guar gum (GG) and carboxymethyl cellulose (CMC) in the formulation of ice cream stabilisers. Predicted equations and contour plots of physicochemical responses were also generated. Generally, increasing the ratio of BSG in gums mixture increased the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing the proportion of GG at concentration of 0.35% enhanced overrun of samples. High ratios of BSG at concentration of 0.35% and CMC at concentration of 0.15% increased the fat destabilisation in ice creams. Combination of 84.31% BSG and 15.69% CMC at concentration of 0.35% proposed as optimum formulation which verified in practice. Introducing BSG as a novel source of stabiliser could be promising as alternative and improve the quality and diversity of ice cream and related products.     

Influence of TiN dopant on microstructure of TiB2 ceramic sintered by spark plasma

In this study, the impact of TiN as a sintering aid on the relative density and microstructure of TiB₂ ceramic was investigated. Monolithic TiB₂ and TiB₂ doped with 5?wt% TiN were sintered at 1900?°C for 7?min dwell time under the pressure of 40?MPa by spark plasma. The addition of TiN affected the microstructure of TiB₂-based sample considerably depicting the finer grains in the as-sintered ceramic. X-ray diffraction evaluation indicated that no interaction occurred between the initial materials. However, detail investigation by the map analysis and energy dispersive spectroscopy results revealed the formation of in-situ nano-sized hBN secondary phase in the TiN-doped TiB₂. In addition, TiN played a remarkable role on increasing the relative density of TiN-doped TiB₂ ceramic producing a nearly fully dense ceramic with relative density of 99.9% in comparison with the monolithic ceramic having 96.7% relative density.     

Collaboration barriers in BIM-based construction networks: A conceptual model

Building information modelling (BIM) teams, hereafter referred to as BIM-based construction networks, are teams whose possibly geographically dispersed members from various organisations and disciplines, perform project tasks on BIM-enabled projects. In recent years, BIM-based construction networks have progressively become the norm in executing BIM activities on projects. However, even though achieving BIM's full capabilities relies on effective collaboration among the team members in BIM-based construction networks, it is still a struggle for these members to collaborate. Nonetheless, only a few studies have been conducted to identify the barriers to strengthening team collaboration in BIM-based construction networks. To address this gap, the current study, by examining 73 journal articles on collaboration in BIM-based construction networks, builds upon a theoretical review of the literature. A conceptual model is presented to capture the main barriers to collaboration in BIM-based construction networks. The study benefits researchers as well as project managers. For researchers, the conceptual model provides an intermediate theory, namely, a theoretical basis to direct further knowledge creation attempts on the topic. In addition, the conceptual model supports project managers on BIM-enabled projects. That is, it simplifies the knowledge now available for practical applications enabling it to be translated into guidelines and practical instructions on real-life projects.     

Experimental characterization of the small strain shear modulus of soft clay stabilized with cement and nano-SiO2 using bender element tests

Bulletin of Engineering Geology and the Environment - The accurate and efficient modification of the static and dynamic properties of problematic soils is a primary concern in geotechnical...     

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth,aflatoxin M1 and ochratoxin A

Aflatoxin M1 (AFM₁) and ochratoxin A (OTA) are two main mycotoxins in milk and dairy products. In the present work, the ability of four Lactobacillus strains (L. plantarum PTCC 1058, L. plantarum LP3, L. plantarum AF1 and L. plantarum LU5) to remove AFM1 and OTA in fermented cream was studied during 24 h fermentation. The antifungal activity of the mentioned lactobacilli against the defined fungi (Aspergillus flavus PTCC 5004, Aspergillus parasiticus PTCC 5018, Aspergillus nidulans PTCC 5014, Aspergillus ochraceus PTCC 5060) was also evaluated. The results showed that the cell counts of all strains were increased by 64–70% during fermentation. All Lactobacillus strains decreased the amount of AFM₁ significantly (P ≤ 0.05) in the range of 26–52%, which the highest AFM₁-reducing effect was related to L. plantarum LU5 (from 0.5 to 0.24 μg kg⁻¹). The mean OTA removal by Lactobacillus strains in fermented cream also ranged from 32 to 58%. Amongst Lactobacillus strains, the cell-free culture supernatants of L. plantarum LU5 showed the highest (inhibition zone of 26.7 ± 1.2 mm) and L. plantarum LP3 and L. plantarum PTCC 1058 the lowest antifungal activities. The fermented creams contained Lactobacillus strains exhibited the highest and lowest antifungal activities against A. ochraceus and A. parasiticus, respectively. L. plantarum LU5, with the inhibition zone of 27.6 ± 0.9 mm, was the most effective fungal inhibitor, while L. plantarum PTCC 1058 had the lowest antifungal activity.     

Optimisation of a combined Stirling cycle–organic Rankine cycle using a genetic algorithm

In a Stirling cycle a huge amount of energy is wasted due to the losses. This wasted energy may be utilised as a heat source for the boiler of an organic Rankine cycle (ORC). Combination of these two cycles leads to an increased cycle efficiency compared to a single Stirling cycle and the analysis and optimisation of the integrated system is carried out. Optimisation is performed using the genetic algorithm and considering three decision variables: the temperature of the cold tank of the Stirling cycle, the pressure ratio and the temperature of the ORC condenser. In optimisation, the efficiency is considered as the objective function and the highest value is achieved by adjusting the decision variables. Using this method, the efficiency of the overall combined cycle was improved in which the highest efficiency was obtained to be 41.5%.     

Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria

Effects of different levels of fat and inulin on bacterial cell counts, degree of proteolysis and concentrations of organic acids in the yogurt containing inactivated cells of probiotic strains Bifidobacterium animalis and Lactobacillus acidophilus were investigated. Results showed that both L. acidophilus and B. animalis grew well in the yogurt samples reaching cell counts higher than 10⁶ CFU mL^?1 at the final pH of 4.5. Inulin at the concentration of 1% had no significant effects on the production of organic acids and cell counts of L. acidophilus, but promoted the growth of B. animalis with a reduction in the degree of proteolysis. Generally, different fat levels showed significant effects on the production of organic acids and nonsignificant effects on the cell counts of probiotic bacteria and degree of proteolysis. In case of lactic acid, the ratio of L‐ (+)to D‐ (?) isomer ranged from 50/50 to 80/20 in yogurt samples.     

Option Pricing by the Legendre Wavelets Method

Computational Economics - This paper presents the numerical solution of the Black–Scholes partial differential equation (PDE) for the evaluation of European call and put options. The proposed...