Effect of extrusion on properties of Al-based composite

An aluminium alloy and its composite with dispersed SiC particles made by liquid metallurgy route were extruded under optimized conditions.The properties were characterized in terms of microstructure,hardness and sliding wear behaviour and then compared between the extruded and cast alloys and composites,in order to understand the benefits of composite and extrusion on the alloy.It was observed that composites drastically increased the hardness and the extruded composites further increased this value.The advantage of composites was realized in sliding wear tests.     

Economic design of dual-sampling-interval policies for X¯ charts with and without run rules

Recent studies show that the dual-sampling-interval (DSI) policies of X¯ control chart yield a smaller average time to signal (ATS) than Shewhart's classical fixed-sampling-interval (FSI) policy for off-target processes. An economic design approach for DSI policies has not been addressed in the literature. In this paper we develop a comprehensive cost model for DSI policies with and without run rules and steady-state performance. The expression for the unit cost of quality is used as the objective function in optimal design of DSI policy parameters. The design process and the sensitivities of some of the model input parameters are exposed through numerical examples.     

Dilatometric Sintering of Ti-2A1 and Ti-5AI Elemental Powders

The effect of Al addition (2 and 5 at. pct) on sintering kinetics of Ti power were investigated. Al reduces the sintering rates, sinter density, increases activation energy of sintering and accelerates the grain growth. Sintering was controlled by mixed mode, i.e. transient liquid phase sintering, formation of intermetallics, and Ti grain boundary diffusion in TiAl2 and other intermetallics.     

ACCELERATED STORAGE, SHELF LIFE AND COLOR OF MANGO POWDER

Vacuum‐dried mango powder was produced from mango pulp through the addition of glycerol monostearate and tricalcium phosphate at 0.015 kg each per kg mango solids and maltodextrin at 0.62 kg per kg dry mango solids. The mango powder was packed in aluminum foil‐laminated pouches and stored in an accelerated storage environment maintained at 90% relative humidity (RH) and 38 ± 2C. The sticky‐point moisture content at 38 ± 2C was considered as the maximum moisture content to which the mango powder would remain stable. The shelf life of the powder predicted from this consideration and the Guggenheim‐Anderson‐de Boer (GAB) model for the water activity moisture content relationship was 114.68 days, whereas the actual shelf life was 105 days. The color change of the powder during storage followed first‐order reaction kinetics with a rate constant of 0.038 per day.