The effect of temperature and vibration on emulsion stability of mayonnaise in two different package types

Mayonnaise in two different packages was compared for its susceptibility to vibration-induced breakdown. The researchers investigated the effect of truck vibration on emulsion stability and compared two different package systems. The containers were 32 oz glass and 32 oz polyethylene terephthalate (PET). Mayonnaise was conditioned at three different temperatures (40°, 72° and 100 °F), for three time periods (21, 26 and 36 days), and vibrated at normal and worst-case transportation g levels. Emulsion stability was quantified by specific gravity, percentage of surface oil, and qualitatively rated by a visual pass/fail test. The specific gravity measure positively correlated to surface oiling. Glass containers showed a higher rate of emulsion failure at the worst-case vibration levels. No consistent difference in emulsion breakdown was found between plastic and glass at the normal transportation g levels.     

Hysteresis and bifurcations in the classical model of generator

The single machine operating onto an infinite bus is analyzed for its nonlinear dynamics using the classical model. Many aspects of limit cycle oscillations, bifurcation, and hysteresis in the system are brought to attention that were not known in the context of a power generator. A parameter graph that determines the nature of the dynamics for a given mechanical power at a given damping coefficient of the rotor is provided which helps determine the precise parameter values where hysteresis effects are to be expected.     

Experimental investigation into tool aging effect in ball end magnetorheological finishing

The International Journal of Advanced Manufacturing Technology - Magnetorheological (MR) finishing is a smart finishing processes applied to a variety of applications. In the present work, an...     

Effect of Dopants and Sintering Method on the Properties of Ceria-Based Electrolytes for IT-SOFCs Applications

Doped and co-doped ceria ceramics are used as electrolyte materials in solid oxide fuel cells. In this work, ceria-based oxides, Ce_0.90Gd_0.06Y_0.02M_0.02O_2?δ (M?=?Ca, Fe, La, and Sr) were prepared by conventional as well as microwave processing from the precursors prepared by the mixed oxide method. The consolidated calcined powders in pellet form were sintered in microwave energy at 1400°C for 20 min and in an electric furnace of IR radiation at 1400°C for 6 h. The x-ray diffraction analysis confirmed that all the compositions were crystallized into a cubic fluorite structure. Surface morphology of the sintered products was studied using scanning electron microscopy and the microhardness was investigated using the Vickers hardness test. The comparative results analysis shows that the microwave-sintered samples have uniform grain growth, higher density and higher microhardness than the corresponding conventionally sintered products. The microwave-sintered sample of composition Ce_0.90Gd_0.06Y_0.02Sr_0.02O_2?δ was found to have the highest microhardness among the four compositions due to its high density and smallest grain size.     

Producing High-Quality Titanium Alloy by a Cost-Effective Route Combining Fast Heating and Hot Processing

Powder metallurgy is a very attractive method for producing titanium alloys, which can be near-net-shape formed and have freedom in composition selection. However, applications are still limited due to product affordability. In this paper, we will discuss a possible cost-effective route, combining fast heating and hot processing, to produce titanium alloys with similar or even better mechanical properties than that of ingot metallurgy titanium alloys. Two titanium alloys, Ti-5Al-5V-5Mo-3Cr (Ti-5553) and Ti-5Fe, were successfully produced from HDH titanium powder and other master alloy powders using the proposed processing route. The effect of the processing route on microstructural variation and mechanical properties have been discussed.     

Electrical,mechanical, structural,and thermal behaviors of polymeric gel electrolyte membranes of poly(vinylidene fluoride‐co‐hexafluoropropylene) with the ionic liquid 1‐butyl‐3‐methylimidazolium tetrafluoroborate plus lithium tetrafluoroborate

Polymeric gel electrolyte membranes based on the polymer poly(vinylidene fluoride‐co‐hexafluoropropylene) [P(VdF–HFP)] with different weight percentages of the ionic liquid (IL) 1‐butyl‐3‐methylimidazolium tetrafluoroborate plus 0.3M lithium tetrafluoroborate (LiBF₄) salt were prepared and characterized by scanning electron microscopy, X‐ray diffraction, differential scanning calorimetry, thermogravimetric analysis, Fourier transform infrared (FTIR) spectroscopy, complex impedance spectroscopy, pulse echo techniques, and Vickers hardness (H) testing. After the incorporation of the IL plus the salt solution in the P(VdF–HFP) polymer, the melting temperature, glass‐transition temperature (T_g), degree of crystallinity, thermal stability, elastic modulus (E), and hardness (H) gradually decreased with increasing content of the IL–salt solution as a result of complexation between the P(VdF–HFP) and IL. This was confirmed by FTIR spectroscopy. A part of the IL and LiBF₄ were found to remain uncomplexed as well. The ionic conductivity (σ) of the polymeric gel membranes was found to increase with increasing concentration of the IL–salt solution. The temperature‐dependent σs of these polymeric gel membranes followed an Arrhenius‐type thermally activated behavior. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 41456.