Numerical and experimental investigations of the response of aluminum cylinders with a cutout subject to axial compression

Understanding how a cutout influences the load bearing capacity and buckling behavior of a cylindrical shell is critical in the design of structural components used in automobiles, aircrafts, and marine applications. Numerical simulation and analysis of moderately thick and thin unstiffened aluminum cylindrical shells (D/t=45, 450 and L/D=2, 5, 10), having a square cutout, subjected to axial compression were systematically carried out in this paper. The investigation examined the influence of the cutout size, cutout location, and the shell aspect ratio (L/D) on the prebuckling, buckling, and postbuckling responses of the cylindrical shells.An experimental investigation on the moderately thick-walled shells was also carried out. A good correlation was observed between the results obtained from the finite element simulation and the experiments. Furthermore, empirical equations, in the form of a ‘buckling load reduction factor’ were developed using the least square regression method. These simple equations could be used to predict the buckling capacities of several specific types of cylindrical shells with a cutout.     

Oxidative Stability of Commodity Fats and Oils: Modeling Based on Fatty Acid Composition

Although fatty acid (FA) composition is known to be of fundamental importance to oxidative stability in lipids, consistent quantifications of the magnitude of this association have proved elusive. The objective of this study was to quantify the relationship between FA composition and stability on a large scale within comparable lipid systems, with the numerical effects of individual outcome factors (e.g. output of a singular assay, oxidative products after a brief period of time, etc.) attenuated by incorporation into a comprehensive summation of stability. The stability of 50 plant‐based oils and fats was modeled according to FA composition, utilizing a quantification of stability that encompassed the complete oxidation curves of four distinct classical assays (two 1° and two 2° oxidation assessments) throughout 2 months of accelerated storage (60 °C). In our models, the concentrations of monounsaturated FA (MUFA), diunsaturated FA (DiUFA), and triunsaturated FA (TriUFA) together demonstrated a very strong correlation with our consolidated measure of stability (r² = 0.915; greater than observed with our assessments by individual assays). The resultant model also indicated the relative effect upon magnitude of oxidation of MUFA:DiUFA:TriUFA to be approximately 1:3:12—substantially greater than the 1:2:3 ratio of their relative unsaturation.     

Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham product

Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, approximately 2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is restricted with respect to the choice of preservatives and bactericidal agents. An alternative approach from these chemical compounds would be to use novel carbohydrate sources that are unrecognizable to spoilage bacteria. L-Glucose and D-tagatose are two such potential sugars, and in a series of tests in vitro, the ability of bacteria to utilize each as an energy source was compared to that of D-glucose. Results showed that both L-glucose and D-tagatose are not easily catabolized by a variety of lactic bacteria and not at all by pathogenic bacteria such as Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica. In a separate study, D-glucose, L-glucose, and D-tagatose were added to a chopped and formed ham formulation and the rate of bacterial growth was monitored. Analysis of data by a general linear model revealed that the growth rates of total aerobic and lactic acid bacteria were significantly (P < 0.05) slower for the formulation containing D-tagatose than those containing L- or D-glucose. Levels of Enterobacteriaceae were initially low and these bacteria did not significantly (P < 0.20) change in the presence of any of the sugars used in the meat formulations. Compared to the control sample containing D-glucose, the shelf life of the chopped and formed ham containing D-tagatose at 10 degrees C was extended by 7 to 10 days. These results indicate that D-tagatose could deter the growth of microorganisms and inhibit the rate of spoilage in a meat product containing carbohydrates.     

The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts

ABSTRACT: The combined effect of marination and different cooking regimes on the cooking yield and palat-ability of bison and beef top round roasts was investigated. Semimembranosus (SM) muscles from beef and bison top rounds were injected with a marinade to achieve 20% extension by weight and 0.5% sodium chloride and 0.3% sodium tripolyphosphate levels and then subdivided into 4 roasts and cooked by following 4 cooking regimes: cooking at a constant temperature of 75°C (control; C); similar to the control treatment except that roasts were held at an internal temperature of 55°C for 45 min (Hold45) or 90 min (Hold90) prior to final cooking at 75°C; initial cooking at 55°C with a 5°C increase in oven temperature every hour (Step-up) until the 71°C internal temperature was achieved. Cooking yield, expressible moisture, purge, and shear force of processed roasts were determined. Marination by injection improved the yield and tenderness of beef and bison SM roasts. The cooking yield for injected samples (78%) was significantly (P < 0.05) higher compared with noninjected controls (68%). Injected SM roasts from bison had lower cooking losses than those from beef, whereas control samples from these 2 species did not differ in their cooking yields. Injected beef SM was more tender than bison SM; however, marination significantly reduced the shear force values of SM roasts for both species (i.e., shear force values of 82 N in control samples was reduced to 63 N in injected ones). The cooking regimes, Hold45, Hold90, and Step-up (which allowed a longer time at 55 to 60°C), gave products with lower ( P < 0.05) shear force values than those of the controls. Based on the cooking yield and time involved, the Hold 45 treatment performed the best.