An investigation on the impact fatigue characteristics of valve leaves for small hermetic reciprocating compressors in a new automated test system

This paper presents an investigation on the impact fatigue characteristics of valve leaves that are prevalently used in hermetic reciprocating compressors especially for the household type refrigerators. A unique automated impact fatigue test system has been designed and produced, which enables to carry out impact fatigue tests of the compressor valve leaves under the desired impact velocities. The test system incorporates a noncontact actuation, a data acquisition system and an acoustic‐based damage detection technique, which continuously monitors the health of the structure. The damage detection system allows parametrical investigation on the impact fatigue life by detecting any possible damage and automatically terminating the test. The investigation relates the impact fatigue lifetime of the valve leaves with the impact velocity, asymmetrical impact, operation temperature, material type (carbon strip steel, stainless strip steel and new stainless strip steel grade) and tumbling operation duration. The observations show that the cracks have initiated from the edges of the valve leaf where is in contact with the valve plate. Subsequently, the cracks initially have propagated in the radial direction inwards the center of the impact area. Various failure cases have been resulted in by either a single crack or inter‐related multiple cracks. Microscopic and metallographic observations have been performed on the specimens to enhance the understanding of the damage mechanisms. The investigation and introduced test system guide the design optimization of the valve leaves in terms of compressor performance due to the energy consumption and lifetime of the valve leaf.     

The long‐term effects of arteriovenous fistula creation on the development of pulmonary hypertension in hemodialysis patients

The aim of this prospective study was to evaluate long‐term effects of arteriovenous fistula (AVF) on the development of pulmonary arterial hypertension (PAH) and the relationship between blood flow rate of AVF and pulmonary artery pressure (PAP) in the patients with end‐stage renal disease (ESRD). This prospective study was performed in 20 patients with ESRD. Before an AVF was surgically created for hemodialysis, the patients were evaluated by echocardiography. Then, an AVF was surgically created in all patients. After mean 23.50 ± 2.25 months, the second evaluation was performed by echocardiography. Also, the blood flow rate of AVF was measured at the second echocardiographic evaluation. Pulmonary arterial hypertension was defined as a systolic PAP above 35 mmHg at rest. Mean age of 20 patients with ESRD was 55.05 ± 13.64 years; 11 of 20 patients were males. Pulmonary arterial hypertension was detected in 6 (30%) patients before AVF creation and in 4 (20%) patients after AVF creation. Systolic PAP value was meaningfully lower after AVF creation than before AVF creation (29.95 ± 10.26 mmHg vs. 35.35 ± 7.86 mmHg, respectively, P: 0.047). However, there was no significant difference between 2 time periods in terms of presence of PAH (P>0.05). Pulmonary artery pressure did not correlate with blood flow rate of AVF and duration after AVF creation (P>0.05). In hemodialysis patients, a surgically created AVF has no significant effect on the development of PAH within a long‐term period. Similarly, blood flow rate of AVF also did not affect remarkably systolic PAP within the long‐term period.     

The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese

The effect of the heat treatment on colour intensity and sensory properties of Kulek cheese made from raw milk with (RS) or without starter culture (R) and heated milk with starter culture (HS) was investigated during ripening. Colour L, a and b values of Kulek cheeses were determined for both interior and surface. The values for cheese R were 82.4 and 74.5 for L, ?5.2 and ?5.5 for a, 31.0 and 34.7 for b interior and surface respectively. The equivalents for RS cheese were 82.8 and 75.7 for L, ?4.8 and ?5.0 for a, 31.0 and 34.0 for b. The values for HS cheese were 88.9 and 88.4 for L and ?3.3 and ?3.3 for a, 22.8 and 24.2 for b. L values (lightness) were the highest in cheeses made from heated milk while b and negative a values were the highest in cheeses made from raw milk. Aroma scores of raw and heat‐treated milk cheeses made with starter were not significantly different. The panelists scored cheeses made from raw milk without starter as the best in body and texture.     

EFFECT OF LIPASE ENZYME ON THE RIPENING OF WHITE PICKLED CHEESE

The effect of addition of pregastric lipase enzyme on the accelerated ripening of white pickled cheese was investigated. Commercial pregastric lipase was added to milk before rennet addition at a level of 0,5, 8, 11 g per 100 L of milk and cheeses were made from this milk. Total solids, fat, total nitrogen, salt, titratable acidity, pH and free fatty acids (C₂-C_18:1) were analysed in the samples during 1–90 days of ripening period at 15 days intervals. Total solids, fat, total nitrogen, salt, titratable acidity, and pH of cheeses slightly increased during the ripening period. Free fatty acids and volatile free fatty acid contents in cheeses made from pregastric lipase added milk were affected by pregastric lipase and their contents were increased significantly (P<0.01) during the ripening period. Particularly, when cheese had a high level (11 g per 100 L milk) pregastric lipase, the amounts of butyric, caproic and caprylic acids in white pickled cheese were quite high. The relative amounts of volatile free fatty acids varied with storage time and pregastric lipase levels.     

Biocomposites from polyhydroxybutyrate and bio-fillers by solvent casting method

Biocomposites from polyhydroxybutyrate (PHB) and some bio-fillers such as lignin (L), alpha cellulose (AC) and cellulose nanofibrils (CNFs) were prepared to investigate the effect of the bio-fillers on the properties of PHB by a solvent casting method. The thermal properties by thermogravimetry analysis (TGA–DTG and DTA) and differential scanning calorimetry (DSC) were determined; morphological characterization by scanning electron microscopy (SEM) and structural analysis by X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) of the biocomposites were performed. TGA curves showed that the highest values for T _10%, T _50% of the biocomposites were 278.2^°C for PHB+2%AC and 291.7^°C for PHB+2%CNFs; however, the best value for T _75% was obtained as 381.5^°C for PHB+2%L. According to DTG curves, the best results were found for PHB+0.5%L and PHB+0.5%CNFs. DTA showed an increase in temperature of maximum degradation with loading of lignin and CNFs. The addition of bio-fillers increases T _c and T _m for both first cooling/heating and second cooling/heating. T _c and T _m values for first cooling/healing were found to be lower as compared with second cooling/healing. Furthermore, the addition of bio-fillers acts as a nucleating agent in PHB and SEM pictures showed the porous structure in all biocomposites. SEM images revealed uniform distribution of the reinforcing particles in the polymer at low loadings (0.5 wt%), while higher loadings (2 wt%) of L and CNFs contributed to easy aggregation within the PHB matrix. In XRD studies, PHB in the range 5–55^° shows 6 main peaks. XRD patterns of the PHB biocomposites revealed 3 main peaks at 13.57^°, 16.87^° and 22.1^°, and the other peaks disappeared in the patterns. The largest and lowest values of X _c were found for PHB+2%AC and PHB+2%CNFs, respectively.     

The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese

In this study, the effect of pasteurisation temperature on fatty acid composition of cheese was investigated. The fatty acid composition of raw and different heat‐treated milk, salt and salt‐free cheese were determined using cheese made from raw milk at temperatures varying between 70 and 90°C for 5 min. Generally, C 16:0 palmitic acid was the major fatty acid present in all milk and cheese samples. C 18:1 t11 vaccenic acid was the major trans fatty acid (TFA) in all samples. C 18:2 cis‐9, trans‐11 (Rumenic acid) was the major CLA isomer in these samples. Pasteurisation temperatures had no effect on TFA, CLA and fatty acid composition of the milk and cheese samples.