DOE applied to multi-response optimisation study on performance,combustion and emission characteristics of a VCR diesel engine

There are various parameters which may influence the IC engine performance. The trial and error method is a technique used to identify the best parameters. However, this method demands extensive experimental work and results in a great waste of time and resources. Thus, the design of experiments (DOEs) developed by Taguchi is employed. The multi-responses which need to be maximised are brake thermal efficiency, mechanical efficiency, cylinder pressure and cumulative heat release rate, whereas the responses which are to be minimised are specific fuel consumption, oxides of nitrogen and carbon monoxide. In the present study, an optimised DOE(L9) orthogonal array based on the Taguchi statistical method was formulated and a series of experiments were conducted under controlled supervision by considering three different injection operating pressures (IOPs) (200, 220 and 240 bar) and three different compression ratios (CRs) (16.5, 17.5 and 18.5). The main objective of this paper is to find the best suited IOP and CR values which obtain higher performance, better combustion and lower emissions.     

Introducing four different branch structures in PET by reactive processing––A rheological investigation

Chain extension/branching by reactive processing is a well-known method to enhance the rheological properties of polymers. In this study, pyromellitic dianhydride, poly(glycolic acid), triglycidyl isocyanurate, and bisphenol A diglycidyl ether were used as chain extender/branching agents to produce branched Polyethylene terephthalate (PETs) with four different molecular structures. According to the linear rheological characterizations, the storage modulus and complex viscosity of modified PET samples enhanced significantly after branching. The shear viscosities of modified PET show a pronounced shear-thinning behavior and a remarkable increase at low frequencies, which can be an indication of the existence of long-chain branches (LCBs) in the molecular structure of polymer and broadening the molecular weight distribution. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analysis were used to investigate the effect of branching agents on the chemical structure and thermal properties of PET, respectively. DSC results show that higher amounts of LCBs lead to lower melting and crystallization temperatures.     

Bioavailability,rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein-based carriers

Vitamin D lost its functionality during processing and storage, thus, encapsulation with proteins is desirable to preserve bioactivity. The aim of the current study was to develop encapsulated vitamin D fortified mayonnaise (VDFM) using whey protein isolates (WPI) and soy protein isolates (SPI) as encapsulating materials in three different formulations, that is, 10% WPI, 10% SPI, and 5/5% WPI/SPI. Increased shear stress decreased the apparent viscosity along with significant effects on the loss modulus of VDFM. WPI encapsulates showed better results as compared to SPI. WPI based VDFM (M₁) depicted the best results in terms of size and dispersion uniformity of oil droplets. Hue angle and total change differed significantly among treatments. The highest value for overall acceptability was acquired by M₃ (5:5%WPI:SPI-encapsulates) thus proceed for in vivo trials. Serum vitamin D level was significantly higher in the encapsulated VDFM rat group (58.14 ± 6.29 nmol/L) than the control (37.80 ± 4.98 nmol/L). Conclusively, WPI and SPI encapsulates have the potential to improve the stability and bioavailability of vitamin D.     

Osmotic and activity coefficients in the solutions of 1- and 2-naphthol in methanol and ethanol at 298.15 K

The osmotic coefficient of the solution, activity of the solvent and activity coefficient of the solute in solutions of 1- and 2-naphthol in methanol and ethanol have been measured by the isopiestic method. The experimental osmotic coefficient data were correlated using the Non-Random Two Liquid model (NRTL), the Non-Random Factor model (NRF), the two suffix Margules equation and a polynomial in terms of the molality of the solute. The models give reliable results for the correlation of the osmotic coefficient data. The activity coefficients of 1- and 2-naphthol were evaluated according to the considered methods using the parameters obtained by the correlation of osmotic coefficients.     

Boundary layer equations and stretching sheet solutions for the modified second grade fluid

A modified second grade non-Newtonian fluid model is considered. The model is a combination of power-law and second grade fluids in which the fluid may exhibit normal stresses, shear thinning or shear thickening behaviors. The equations of motion are derived for two dimensional incompressible flows. The boundary layer equations are derived from the equations. Symmetries of the boundary layer equations are calculated using Lie Group theory. For a special power law index of m = −1, the principal Lie algebra extends. Using one of the symmetries, the partial differential system is transferred to an ordinary differential system. The ordinary differential equations are numerically integrated for the stretching sheet boundary conditions. Effects of power-law index and second grade coefficient on the boundary layers are shown and solutions are contrasted with the usual second grade fluid solutions. The shear stress on the boundary is also calculated.     

Phytate and mineral content in different milling fractions of some Pakistani spring wheats

Six Pakistani wheat cultivars, namely C-273, Inqulab-91, Pasban-90, Parwaz-94, Shahkar-95 and Rohtas-90, were included in the present study. The kernel weight of the wheat cultivars varied from 31.43 to 36.76 g (per thousand kernels), Parwaz-94 having the highest and Rohtas-90 having the lowest. The test weight of cultivars ranged from 70.23 (Shakar-95) to 76.13 kg hL^–1 (Pasban-90). The bran contained the highest amount of phytic acid (6.12%) in C-273 followed by whole-wheat flour (2.23%) in Inqulab-91, and straight-grade flour (0.24%) in Parwaz-94. The phytate content was reduced during the baking of bread and chapati. The bread scores and other quality characteristics varied significantly among cultivars. The total bread scores ranged from 35.20 to 42.00, out of a possible fifty, with Parwaz-94 being the highest. The concentration of minerals varied widely in different milling fractions of various wheat cultivars. The concentration of Cu, Fe, Mn and Zn ranged from 5.00 to 52.50, 26 to 147.50, 0.00 to 97.00, 9.0 to 80.80 ppm, respectively, in different milling fractions of the wheat cultivars. The total chapati scores ranged from 22.40 to 24.20 of a possible score of 30. The minimum chapati scores were found in Rohtas-90 and Parwaz-94, while Inqulab-91 produced the maximum score.