Effects of different restraints on the weld-induced residual deformations and stresses in a steel plate

Effects of three different plate boundary constraints on the residual stress field and deformation are investigated numerically during butt-joint welding. For the numerical solution of the heat transfer equations, the finite element method is used to predict the temperature profile as well as residual stress field due to three different plate boundary conditions. The distortion of the welded plate is modeled as a nonlinear problem in geometry and material, adopting a finite element solution based upon the thermo–elastic–plastic large deflection theory. High-strength shipbuilding steel AH36 with temperature-depending material properties and nonlinear stress–strain material properties (bilinear isotropic hardening option uses the von Mises yield criteria) are assumed for the numerical analysis. For verifying the results, the temperature profile is compared with the result obtained in a previous research. In the mechanical analysis, three different boundary conditions are applied. Effects of plate thickness, plate width, and mesh model on the residual stress with boundary constraint are studied.     

Tritrichomonas foetus adhere to superhydrophilic vertically aligned multi-walled carbon nanotube surface

For the first time, we show that Tritrichomonas foetus can adhere on superhydrophilic vertically aligned carbon nanotubes (VACNT) films. Scanning electron microscopy shows an unusual adhesion with a higher membrane filopodium projection in all directions, directly attached to superhydrophilic VACNT tips.     

A Weibull model to describe antimicrobial kinetics of oregano and lemongrass essential oils against Salmonella Enteritidis in ground beef during refrigerated storage

The antimicrobial effect of oregano (Origanum vulgare L.) and lemongrass (Cymbopogon citratus (DC.) Stapf.) essential oils (EOs) against Salmonella enterica serotype Enteritidis in in vitro experiments, and inoculated in ground bovine meat during refrigerated storage (4 ± 2 °C) for 6 days was evaluated. The Weibull model was tested to fit survival/inactivation bacterial curves (estimating of p and δ parameters). The minimum inhibitory concentration (MIC) value for both EOs on S. Enteritidis was 3.90 μl/ml. The EO concentrations applied in the ground beef were 3.90, 7.80 and 15.60 μl/g, based on MIC levels and possible activity reduction by food constituents. Both evaluated EOs in all tested levels, showed antimicrobial effects, with microbial populations reducing (p ≤ 0.05) along time storage. Evaluating fit-quality parameters (RSS and RSE) Weibull models are able to describe the inactivation curves of EOs against S. Enteritidis. The application of EOs in processed meats can be used to control pathogens during refrigerated shelf-life.     

Intrinsic and extrinsic compositional effects in ceria/carbonate composite electrolytes for fuel cells

Composite ionic conductors for fuel cells were produced by combination of one ceria-based ceramic electrolyte and various mixtures of Na and Li carbonates, using several processing routes. These materials were characterized by impedance spectroscopy, scanning electron microscopy with energy dispersive spectroscopy, X-ray diffraction and Fourier transform infrared spectroscopy with attenuated total reflectance. The chemical composition of the mixed carbonates and the processing route were influential in the development of impressive conductivity levels (close to 0.1 S/cm) at modest temperatures (below 600 °C), suggesting a complex role of chemical composition (Na/Li ratio), phase composition (solid/liquid ratio), processing route (mechanothermal history) and microstructure. Furthermore, exposure to humidity showed formation of OH groups. Such hydrogenated species are believed to increase the complexity of the global surface processes and charge transport mechanisms where several native and foreign species may play a significant role.     

Cooking and texture properties of gluten‐free fettuccine processed from defatted flaxseed flour and rice flour

Nonconventional raw materials have been applied in gluten‐free pasta, to meet the demand of people with coeliac disease. The objective of this study was to evaluate the cooking properties and texture of pasta formulated with rice flour, defatted flaxseed flour and pregelatinised mixed flour of rice and flaxseed (80:20). For this experiment, simplex design was used. Cooking properties and texture were found within the quality limits established for this type of product. The pasta with the most desirable properties (short optimum cooking time (OCT), less solid loss (SL) and intermediate mass increase (MI)) was that one formulated with 43 g 100 g^?1 of pregelatinised flour, 47 g 100 g^?1 of rice flour and 10 g 100 g^?1 of defatted flaxseed flour. This formulation can be characterised as a food rich in dietary fibre and of high nutritional value.     

An integrated project of entrepreneurship and innovation in engineering education

This paper presents a new line of project based learning in the School of Engineering of University of Minho: the Innovation and Entrepreneurship Integrated Project (IEIP). Four groups, each one composed of students from different engineering integrated master courses – Mechanical, Industrial Electronics and Computers, Polymer, Industrial Management – compete against each other in developing or improving commercial products manufactured by actual industries. There have been so far five editions of the IEIP, with five different companies and five diverse products, however, all these products included components that required knowledge from all the engineering courses involved. Only with the cooperation between the students of the various courses that compose each multidisciplinary team, the success is attainable. As each student has to deal with various engineering scopes, students’ technical skills are greatly enlarged and they acquire a multidisciplinary knowledge that was not possible in another way. Their soft skills like project management, teamwork, communication ability and personal development, which are valuable requisites for their future employers, are also improved. The participating industries also take advantage of the project: the groups competing against each other act as a multiskilled work force, actually making proposals capable of improving their products, their efficiency, and reducing costs.     

Improvement on Sliding Wear Behavior of Al/Cast Iron Tribopair by CNT's Reinforcement of an Al Alloy

The results presented in this work show the wear characterization of Al-Si matrix composites reinforced by multiwall carbon nanotubes (MWCNTs) under dry reciprocating sliding conditions against a grey cast iron (GCI) The wear resistance is investigated as a function of the carbon nanotube (CNT) content that varied from 2 to 6 wt%. The results demonstrated that the CNT content plays a relevant role in the wear behavior by substantially reducing the wear loss of Al-Si CNT composites. Further, it reduces the wear loss of the grey cast iron counterface. A physical model able to explain the improved behavior in both mating materials is depicted from experimental results.     

Low temperature thermal degradation of cellulosic insulating paper in air and transformer oil

The thermal degradation of cellulose in the form of Kraft insulating paper has been studied in air for up to 140 h and in transformer oil for up to 3500 h in the temperature range 60–120 °C using measurements of the degree of polymerization (DP) and (in oil) analysis of furanic degradation products. Degradation was faster in air than in oil. The DP decreased from the original value of 1.2 × 10³ to a limiting value in the range of 300–900 depending on temperature and degradation conditions. The variation of the DP with degradation time was consistent with two mechanisms, one in which the first‐order rate constant decreased exponentially with time, and another in which only a limited number of chain bonds were scissionable. The degradation rate was first order in scissionable bonds. The major furanic degradation products were 2‐furaldehyde, 5‐hydroxymethyl‐2‐furaldehyde and furfuryl alcohol. Their concentrations continually increased over the timescale of the experiments. © 2001 Society of Chemical Industry     

Nonlinear control of the doubly-fed induction generator in wind power systems

This paper describes the models of a wind power system, such as the turbine, generator, power electronics converters and controllers, with the aim to control the generation of wind power in order to maximize the generated power with the lowest possible impact in the grid voltage and frequency during normal operation and under the occurrence of faults. The presented work considers a wind power system equipped with the doubly-fed induction generator and a vector-controlled converter connected between the rotor and the grid. The paper presents comparative results between proportional-integral controllers and neural networks based controllers, showing that better dynamic characteristics can be obtained using neural networks based controllers.