Influence of Journal Speed and Load on the Static Operating Characteristics of a Tilting-Pad Journal Bearing with Ball-and-Socket Pivots

Results are described for experiments aimed at determining the effects of increased speed and load on ball-and-socket pivots in tilting-pad journal bearings. Experimental measurements of journal static operating position were made for a 70-mm (2.75-in.), five-pad tilting-pad journal bearing with ball-and-socket pivots. Testing consisted of journal rotational speeds from 1650 to 7840 rpm and bearing static loads as high as 4.45 kN (1000 lbs). These speeds and loads were sufficient to attain a range of heat generation and pivot thermal growths. Results showed that at low speeds substantial cross-coupling effects were present. However, with increased heat generation at elevated speeds and loads, these cross-coupling effects were significantly reduced.     

Ranking multicritena fuzzy alternatives in the decision-maker's preference subspace

This paper offers a new procedure for ranking multicritena fuzzy alternatives when the decision-maker subscribes to the notion of ‘the larger, the better’. For each alternative a joint membership function captures possible interactions among ratings for each criterion. The ranking procedure first orthogonally projects the joint membership functions from the multicritena decision space to the one-dimensional preference subspace, and then the fuzzy projections are ranked in that subspace. A method for generating joint membership functions is introduced, and a numerical example is presented.     

EFFECT OF TOTAL LIPIDS, TRIACYLGLYCEROLS AND PHOSPHOLIPIDS ON MALONALDEHYDE CONTENT IN DIFFERENT TYPES OF CHICKEN MUSCLES AND THE CORRESPONDING SKIN

Total lipid extracted from chicken breast, thigh, drumstick and wing muscles and the corresponding skin was analyzed for triacylglycerols and phospholipids as well as their fatty acid composition and also for malonaldehyde and lipid oxidation fluorescent products (LOFP) content.
Muscles consist of only 1.2–3.2% lipid, but lipid concentration in the skin ranges from 22.2–31.7%. The percentage of phospholipid in muscle lipid was 20 times more than that of the skin. The fatty acids of triacylglycerols from muscles and skin contained less than 2% of polyunsaturated fatty acids (PUFA). Fatty acids from phospholipid of the meat contained over 15% arachidonic acid and substantial amounts of PUFA with 22 carbon atoms. Skin phospholipid had 10.6–13.2% of all PUFA.
Differences in the lipid composition of muscles and skin resulted in a concentration of malonaldehyde in muscle lipids of 30–50 mg/g, a value more than 15 times greater than in lipids of the skin. However, the TBA number of the skin was the same or a little bit lower as compared to muscles. The relative levels of LOFP in the organic phase of Folch-extracted muscle and skin tissues paralleled the trend found for malonaldehyde concentrations.
It was concluded that the simultaneous determination of total lipid content and malonaldehyde concentration in lipid extracted from various chicken muscles and corresponding skin was the most informative method for evaluation of precursors of lipid oxidation in fresh tissue.     

Selected Properties of Extruded Potato and Chicken Meat

Chicken thigh meat (CTM), (0–40%) was mixed with instant mashed potato and twin-screw extruded. Feed moisture content (FMC), (15 or 20%) and screw speed (SS) (250 or 300 rpm) were varied. CTM affected expansion, bulk density, mean cell size, plateau stress, fracturability and solubility. Protein, fat, free fatty acid and ash increased and carbohydrate decreased as CTM increased. Extrudates produced at low feed moisture (15%) had higher compressive resistance, fracturability and solubility. Extrudates produced at high feed moisture (20%) had higher bulk density and mean cell size. Screw speed had no influence except on expansion degree (p≥0.05). Increased CTM changed microstructure from rough, thread-like sheets to a flat, agglomerated carbohydrate-protein laminar phase. Panelists reported no differences in overall acceptability among 0% CTM extruded at 20% FMC, 20% CTM extruded at 15% FMC and 20% CTM extruded at 20% FMC.     

CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEAL EXTRUDATES

Relationships among cellular structure, fracturability, and sensory properties in porous, brittle extrudates were investigated. Corn-based extrudates intentionally processed to exhibit a range of physical structures were characterized in terms of cell size distribution, bulk density, mechanical strength, fracturability, and sensory attributes. These measurements show both mechanical strength, defined by average compressive stress during extended deformation, and fracturability, quantified by fractal and Fourier analyses of stress-strain functions, increasing with either decreasing mean cell size or increasing bulk density. Fracturability parameters or structural characteristics are furthermore correlated with sensory scores for crunchiness, crispness, hardness and perceived density. These results indicate that cellularity strongly influences the pattern of mechanical failure and that failure characteristics, such as fractal dimension or power spectrum of stress-strain functions, are reflective of sensory texture.     

Investigation of the System CaO-MgO-V2O5: I, Phase Equilibria

The ternary subsolidus phase equilibria were determined for the system CaO-MgO-V₂O₅. Limits of crystalline solubility were determined along the meta- and orthovanadate joins. The metavanadate join was characterized as two large solution regions with the end-members as host structures separated by a small two-phase region. The orthovanadate join was characterized as a small solution region in the center with the defect garnet structure. Eighteen compatibility triangles were found to make up the proposed subsolidus equilibrium diagram.