Phase-Field Modeling of Nugget Zone for a AZ31-Mg-Alloy Friction Stir Weld

This work presents simulation of microstructure evolution in the nugget zone (NZ) of a AZ31-Mg-alloy friction stir weld. The process parameters (tool geometrical characteristics, rotational speed, travel speed, applied load) have been correlated with the resulting microstructural features in the NZ of the weld (grain size and population) with the aid of the MICRESS software, which provides the ability to simulate both nucleation and grain growth during dynamic recrystallization phenomena evolving in the NZ during the weld thermal cycle. The input parameters of the developed model include the tool geometry, the welding conditions as well as the recrystallization energy, the grain boundary mobility and specific material properties. NZ microstructure obtained by simulation shows good agreement with experimental measurements for both grain population and size.     

Influence of the Design of Metal Receivers of Slab Continuous-Casting Machines on the Motion of Flow in the Tundish in the Case of Deviations of the Metal Stream from the Required Position. Part II. Procedure of Simulation1

Refractories and Industrial Ceramics - We study the problem of evaluation of the influence of design of the metal receiver of a large-capacity tundish of slab continuous-casting machine on the...     

A simple model for the semicontinuous heterophase polymerization: Ethyl methacrylate as a case example

A simple but comprehensive model considering homogeneous and micellar nucleation, coagulation, entry of radicals to particles and to micelles and radicals' exit from particles, is presented. The model is validated, in a starved semicontinuous heterophase polymerization of ethyl methacrylate, at three monomer addition rates. The model accurately describes the overall and instantaneous conversion, the average particle density and diameter, and the number and weight average molar masses evolutions over time. It is found that even though the average number of radicals is much smaller than 0.5, the system is not 0-1. An empirical function was used to describe the gel effect. The homogeneous nucleation was the prevailing mechanism for particle formation and large exit rates of radicals were observed. POLYM. ENG. SCI., 60: 223–232, 2019. © 2019 Society of Plastics Engineers     

Study of the Density of Interface States at the Insulator/In0.52Al0.48As Interface

Technical Physics Letters - The C–V characteristics of Au/Al2O3/In0.52Al0.48As and Au/SiO2/In0.52Al0.48As metal–insulator–semiconductor structures have been studied. It has been...     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.