Fatigue crack growth analysis of welded aluminium RHS T-joints with manipulated residual stress level

The fatigue life of a welded aluminium T‐joint made from beams with rectangular hollow section (RHS) has been predicted using a crack propagation analysis and compared with experimental results from joints with different residual stress levels. To include the effect of the residual stresses, the stress ratio was calculated at the weld toe and, via Walker's equation, introduced into the analysis. How to obtain the Walker exponent has been discussed in detail. The introduction of a stress ratio at the weld toe provides good agreement between the experimentally and analytically found S–N curves. The effect of the residual stress was successfully included in the analysis.     

Investigation of ductile damage development in ferritic steel subject to uniaxial deformation

The object of this investigation is the influence of uniaxial deformation on both the formation of voids and ductile damage in ferritic steel. Specimens are prepared by means of a method which, to a large extent, is free of manipulation and permits the crystal's interior to be observed. These specimens were investigated using a scanning electron microscope (SEM). Anisotropic void formation and growth behaviour were exhibited which is correlated with the material texture using an EBSD investigation. Observing the crystalline structure by means of transmission electron microscopy (TEM) enables the effects of the pore formation and growth to be examined in more detail.     

Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts

The influence of blade tenderization (T), vacuum massage time (2, 3 hr) and salt level (SL) (1.0, 1.25%) on the chemical, textural, and sensory characteristics of precooked chuck roasts prepared from Triceps brachii (TRI) and Supraspinatus (SUP) muscles was investigated. Cooking losses decreased and total yields increased with higher SL, while T increased product fat content. T decreased Warner-Bratzler shear values for the bind site (junction between the two muscles) and the edge of the roast. Instron values for hardness and chewiness of the muscle tissue were decreased by blade tenderization. Sensory panel evaluation showed that TRI had a more intense beef flavor and was more tender than SUP, while T improved first impression tenderness.     

Production of proteinaceous antifungal substances from Lactobacillus brevis NCDC 02

Forty standard Lactobacillus cultures were checked for their antifungal properties against nine standard fungi. Yeasts were found to be more resistant than moulds. Lactobacillus brevis NCDC 02 was selected for further studies due to the maximum antifungal activity and proteinaceous nature of antifungal substance production. The optimum production of antifungal substances was at 37°C for 48 h and at the initial pH of 6–7 of the medium. The antifungal substances were heat- and pH-stable. The antifungal substances were found to be hydrophobic and their molecular weight was found to be more than 1 kDa and less than 5 kDa.     

Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed-Over Flavor in Precooked, Restructured Beef Chuck Roasts

The effectiveness of a phosphate compound alone in combination with other antioxidants in preventing warmed-over flavor (WOF) in precooked recombined beef roasts was investigated. Treatments without phosphate had significantly different proximate composition due to lower yields and higher cooking losses and received lower tenderness and juiciness scores from the sensory panel. WOF scores and thiobarbituric acid (TBA) values were lower (P < 0.05) for the phosphate treatments. A correlation coefficient of 0.96 was obtained between panel scores and TBA numbers. The panel threshold for WOF was 1.6 TBA value. Results indicate phosphate alone was effective in preventing WOF in vacuum packaged precooked roast beef.     

A methodology for recognizing features in two-dimensional cylindrical part designs

The interfacing of computer-aided design (CAD) to computer-aided manufacturing (CAM) is a vital step in automated manufacturing. An essential operation is the recognition of features from the part design. This paper presents a methodology for the recognition of features from two-dimensional rotational objects. First, this work defines the term ‘feature’ as a set of connected lines in the profile of the object, which satisfy certain geometric properties. Then, the task of feature recognition is decomposed into a set of distinct functions. These recognize, classify, decompose and reconstruct, and identify face sets which satisfy the definition of features. A prototype is developed which implements these functions. The important characteristics of this methodology are: (1) all cylindrical features are recognized, and most of them identified according to the input formats of a desired CAPP system; and (2) the system is modular and flexible and its functions can be easily modified.