Thermal characteristics and corrosion behaviour of Mg–xZn alloys for biomedical applications

The thermal parameters of Mg–xZn cast alloys with 0·5–9 wt% Zn were evaluated by using computer aided cooling curve thermal analysis (CA–CCTA), whereas the corrosion behaviour was investigated by potentiodynamic polarization and immersion tests. Thermal analysis results revealed that the dendrite coherency temperature (T _DCP ) decreased from 642·2 to 600 °C with the addition of Zn from 0·5 to 9 wt%. The liquid fraction at coherency point ( ${f}_{ L}^{ DCP}$ ) increased by 72% when Zn was increased up to 9 wt%. MgZn intermetallic phase was observed in samples with <3 wt% Zn. At higher percentages of Zn, the Mg ₅₁Zn ₂₀ intermetallic phase was also detected in addition to α-Mg and MgZn by first derivative cooling curves under non-equilibrium solidification. All these phases were observed along the grain boundary when Zn was rejected from the solid/liquid interface and enriched in the triple conjunction of grain boundary. The grain size decreased from 185·2 to 71·5 μm when Zn content was increased. The addition of Zn content had a significant effect on the corrosion rate and the corresponding mechanisms. The corrosion rate decreased from 2·1 to 1·81 mmpy as Zn content increased from 0·5 to 3 wt%; afterwards, however, this value increased with further increase of Zn. Mg–3Zn also had the lowest degradation rate and highest corrosion resistance which can be fully utilized for biodegradable orthopedic applications.     

Stagnation point flow and heat transfer for a viscoelastic fluid impinging on a quiescent fluid

A theoretical study is made in the region near the stagnation point when a lighter incompressible viscoelastic fluids impinges orthogonally on the surface of another quiescent heavier incompressible viscous fluid. Similarity solutions of the momentum balance equations for both fluids are equalized at the interface. It is noted that an exact boundary layer solution is obtained for the lower lighter fluid. The velocity of the lower fluid is independent of lateral interface velocity but the velocity of the upper viscoelastic fluid increases with increasing lateral interface velocity. It is observed that lateral interface velocity increases with increasing viscoelastic parameter for fixed values of density and viscosity ratio of the two fluids. The convective heat transfer is investigated base on the similarity solutions for the temperature distribution of the two fluids. The interface temperature increases with increasing viscoelastic parameter of the upper viscoelastic fluid.     

Stress determination and geomechanical stability analysis of an oil well of Iran

In this paper, a numerical model using three-dimensional finite difference code FLAC3D is proposed for analysing the stability of an oil well drilled in four formations. Normalized Yielded Zone Area (NYZA, i.e., the ratio of surrounding yielded cross-sectional area to initial area of well) has been determined for different mud pressures. In each formation, by interpolating of obtained NYZA equal to one, the optimized mud pressure was determined using MATLAB software. Practical data including geomechanical parameters along with drilling data from one of Iranian oilfields, Mansouri-54 well have been utilized in this analysis. In situ stress was determined using stress polygon method and conducting hydraulic fracturing data in the field. Analytical solution using the Mogi–Coulomb and the Hoek–Brown failure criteria has been carried out and results are compared with the presented model. The results demonstrated that the NYZA and Hoek–Brown criteria might underestimate and overestimate the drilling mud pressure, respectively, and should be used cautiously. In the inclined section of the well, plastic zone showed more extension in the lower part than upper part of the well because of the high stress concentration.     

EFFECT OF EMULSIFIERS AND FUNGAL α-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD

Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal α -amylase was also incorporated into the flour at 5–20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour.

PRACTICAL APPLICATIONS

Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and α -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and α -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter.     

Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran

The lactic acid bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species and subspecies level. In total, 413 strains were isolated from raw milk, 1-day-old cheese and fully ripened cheese. The most abundant species belonged to Enterococcus faecium (87 isolates), Lactococcus lactis ssp. lactis (68 isolates), Enterococcus faecalis (55 isolates) and Lactobacillus plantarum (48 isolates). E. faecium, Lc. lactis and Lb. plantarum were the predominantly isolated strains from ripened cheese. Therefore, they may contribute considerably to the aroma and flavour development of Lighvan cheese.     

EFFECT OF VARIOUS DRYING METHODS ON TEXTURE AND COLOR OF TOMATO HALVES

Tomatoes were pretreated with osmotic solutions (NaCl and sucrose) at different concentrations and then dried using hot air (75C, 1.5 m/s), a vacuum (55C, 75 kPa) or hot-air drying followed by microwave treatment (400 W, 10 s). The effects of pretreatment and drying method on the drying kinetics were examined. A puncture test and scanning electron microscopy were used to analyze the effects of these processes on texture and microstructure. Hunter values ( L, a, b ) were used to measure color. Measurements showed that two osmotic solutions, S₃ (40% sucrose, 5% NaCl) and S₄ (40% sucrose, 10% NaCl), performed better, reducing drying times and having a positive effect on microstructure, but an adverse effect on hardness. Apart from the type of process, dehydration reduced firmness and collapsed the structure of tomato halves. The subsequent microwave treatment then caused further damage, especially on the surface of the dried samples, but enhanced their color when combined with appropriate osmotic treatment.

PRACTICAL APPLICATIONS

This study shows that the color and structural changes of tomato during drying can be reduced using appropriate procedure. This may find application in the production of dried tomato with better appearance and lower drying cost.     

适用于柔性高压直流输电网的直流电压下垂控制策略

基于带死区的直流电压下垂控制,提出一种适用于柔性直流输电网的新型直流电压下垂控制策略,可保障直流与交流系统交换功率的平衡。提出的新型直流电压下垂控制方法首先将各换流站分为4组,之后通过对各换流站组设定不同的电压裕度和死区来设定参与协调控制的不同优先等级,最后提出改进的"功率—电压"特性曲线来确保各换流站在暂态下具备良好的动态特性。仿真测试系统的交流部分为IEEE 39节点系统,直流部分为一个5端直流电网系统,其中换流器类型为401电平模块化多电平换流器。通过对该交直流混合系统的测试,文中提出的新型直流电压下垂控制方法可以在故障发生后有效地使系统过渡至新的稳态运行点。在暂态过程中,各换流站具备良好的动态特性。