A production planning model for cellular manufacturing systems with refixturing considerations

In this paper we consider the problem of assigning operations of part types to one or more machines in a cellular manufacturing system. We develop a mixed integer linear model considering trade-off between refixturing and material handling movement. Examples are included to illustrate the applications of the models developed.     

蜂窝状塑料模连锁混凝土路面砖路面的有限元受力分析

本文介绍一种以二维有限元（ANSYS）模型对厚度75mm和100mm的一种连锁混凝土路面砖路面,进行车轮通过路面加速试验时的受力分析。路面砖是一种采用蜂窝状塑料模型成型、形成连锁,路面砖铺设在加速试验装置（APTF）的路基上。分析所用模型具有一个三层的结构体系,面层是蜂窝状塑料模型连锁混凝土路面砖,第二层是铺设基础层,...     

GEL-FORMING ABILITY OF COMMON CARP FISH (CYPRINUS CARPIO) MEAT: EFFECT OF FREEZING AND FROZEN STORAGE

Effect of freezing and frozen storage on gel‐forming ability of muscle from fresh water fish, common carp (Cyprinus carpio), was investigated. Fresh carp meat had good gel‐forming ability as revealed by large strain test (gel strength of 1027 g·cm) and dynamic viscoelastic behavior. Freezing and frozen storage at ?18C for 180 days significantly (P < 0.01) reduced the gel‐forming ability of common carp meat. Reduction in protein solubility and calcium‐activated adenosinetriphosphatase enzyme activity of common carp meat during frozen storage was also significant (P < 0.05). Structural change of proteins during frozen storage was evident from reduced viscosity and gel filtration profile. Higher drip loss and reduction in gel‐forming ability of carp meat is attributed to denaturation of proteins during frozen storage.     

RHEOLOGICAL PROPERTIES OF CHEMICALLY MODIFIED RICE STARCH MODEL SOLUTIONS

Native rice starches have poor resistance to shear, and fair stability to retrogradation with soft texture, which can be altered through chemical modifications. Starch from broken pieces of rice of three rice cultivars (PUSA‐44, PR‐106 and PR‐114) was chemically modified by etherification and esterification reactions by different combinations of modification reagents to investigate the effect of modification on the rheological properties of rice starches. The modification resulted in shear stable gel with apparent pseudoplastic characteristics. The viscosity of starches increased upon acetylation and dual modification as a result of increase in solubility. However, cross‐linking had shown the reverse effect. The flow behavior index (n) and consistency coefficient (k) were significantly (P ≤ 0.05) improved upon modification in acetylated and dual‐modified starches. The effect of modification on the rheological properties was observed in similar pattern in all the three rice cultivars but varied significantly in variety PUSA‐44 may be because of its relatively higher amylose content.     

THERMOPHYSICAL PROPERTIES OF FRESH AND ROASTED COFFEE POWDERS1

The present work deals with experimental determination of bulk specific heat, bulk thermal conductivity, bulk and true density and moisture content of Columbian and Mexican coffee bean powders. Specific heat was determined by DSC, thermal conductivity by modified Fitch apparatus, density by stereopycnometer and moisture contents by standard vacuum oven method. Specific heat values showed marginal rise over the temperature range (45 to 150C) studied. Thermal conductivity values, determined in the temperature range of 20–60C were not found to have any definite trend with rise in moisture in the experimental range of 4.8 to 9.8% moisture (dry basis). Bulk density of powders varied appreciably (1.298 to 0.882 g.cm^?3), while the change was negligible for true density (1.361 to 1.092 g.cm^?3) with the degree of roasting. Statistical analysis of the data shows the reliability of the experimental determinations. Suitable correlations were developed to determine bulk specific heat and bulk density.     

Evaluation of different soybean varieties for manufacture of soy ice cream

Soy ice cream is a delicious and nutritious frozen product. Seven varieties of soybean were evaluated for their suitability in the preparation of soy ice cream. Significant differences ( p <  0.05) were found between the moisture, protein, fat and ash contents of ice cream mixes prepared from different soybean varieties. The viscosity of the ice cream mix increased, while specific gravity decreased, after ageing and freezing of the mix. Significant differences ( P  <   0.05) were observed in the over-run and melt down time of ice cream prepared from different soybean varieties. Soy ice cream prepared from variety PK-472 was rated organoleptically superior t0 other varieties.     

Thiamin, Riboflavin, and Nicotinic Acid Contents of Tropical Root Crops from the South Pacific

The thiamin, riboflavin, and nicotinic acid contents of sweet potato (Ipomea batatas, taro (Colocasia esculenta), giant taro (Alocasia macrorrhiza), giant swamp taro (Cyrtosperma chamissonis), taro (Xan-thosoma spp), yam (Dioscorea alata and D. esculenta) were determined for fresh and 40°C dried material obtained from six South Pacific countries. Losses on drying at 40°C for 2-3 days were 10-15% for the three vitamins. Sweet potato contained the largest amount of thiamin (40-120 μg/100g fresh weight) and along with Colocasia esculenta and Xanthosoma spp. the largest amounts of nicotinic acid. The root crops provided inadequate amounts of thiamin, riboflavin, and nicotinic acid with values ranging from 12-123, 12-59 and 220-1310 Hg/100g fresh weight, respectively. Losses on cooking were about the same for all vitamins and root crops, with about a 20% loss on boiling (water retained) or baking and about a 40% loss on boiling (water discarded).     

KINETIC ANALYSIS OF COMPLEX REACTION SYSTEMS-METHANOL CONVERSION TO LOW MOLECULAR WEIGHT OLEFINS

An analysis of the selectivity data when converting methanol to low molecular weight hydrocarbons suggests that methane, propylene and propane are formed by the primary reaction of methanol decomposition, Ethane, carbon monoxide and dimethyl ether are formed by primary reactions and participate in secondary reactions. Carbon dioxide and ethylene are produced by secondary reactions.     

Steelmaking in India – new evidence from microscopic and archaeometallurgical analysis from middle Ganga plain,Balirajgarh

The present study deliberates on the archaeometallurgical examination of 2300 years old excavated iron nail from India's middle Ganga plain of Balirajgarh. The nail was subjected to multianalytical investigations in order to determine the raw materials used, manufacturing technology and preservation state. The combined analytical techniques optical microscopy, scanning electron microscopy-energy dispersive X-ray spectrometry (SEM-EDX), Vickers hardness and X-ray diffractometry shed light towards the characterisation and use of the iron artefact. Special attention was paid for qualitative and quantitative analysis of slag inclusions, metal matrix and corrosion products. The presence of heterogeneous microstructure and inclusion of impurities suggests that nail has been produced through the direct process and work hardened. The noncorroded nail is made of hypereutectoid steel and used for building purpose. The study is important to understand the role of technology in the evolution of cultural changes in India that also provides archaeometric data on the method used in the forging work.