Segregation Neutralised Steels: Microstructural Banding Elimination from Dual-Phase Steel Through Alloy Design Accounting for Inherent Segregation

Metallurgical and Materials Transactions A - Banding in commercial dual-phase steels, such as banded ferrite and pearlite or ferrite and martensite microstructures, is inherited from segregation...     

High Performance MPI over the Slingshot Interconnect

Journal of Computer Science and Technology - The Slingshot interconnect designed by HPE/Cray is becoming more relevant in high-performance computing with its deployment on the upcoming exascale...     

Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics

Incorporating exogenous proteins into food products is a better practice for improving nutritional attributes of food commodities. In the search for a way to improve the product and nutritional quality of noodles, this study was aimed to evaluate the impact of the incorporation of poultry based ingredients egg yolk powder (EYP) and chicken mincemeat (CMM) in noodles at different levels (5, 10 and 15%, w/w). The incorporated noodles were subjected to evaluation of the cooking, texture, colour, sensory and microstructure properties. The results showed that the incorporation of poultry based food ingredient types and amount influence the nutritional content of noodles. Simultaneously, poultry based ingredients incorporated noodles showed the acceptable firmness and colour charatertistics. Scanning electron micrograph of the incorporated noodles showed the gelatinized starch granules enveloped by protein matrix, and also indicating a better structure as compared to the control. The sensory profile of incorporated noodles was showed significant (p?≤?0.05) high overall quality. The result of this study showed that 10% (w/w) EYP and 15% (w/w) CMM incorporated noodles showed a better overall noodles quality attributes (texture, colour, sensory and microstructure). The results also provide ideas about the inclusion of the appropriate levels of poultry based ingredients (EYP and CMM) with a better sensory and nutritional profile. Therefore, this study may be useful in the food industry for the production of poultry based ingredients noodles with enhanced quality characteristics.     

Heat transfer enhancement of concentrated solar absorber using hollow cylindrical fins filled with phase change material

A concentrated solar absorber with finned phase change materials was experimentally studied using a Scheffler type parabolic dish concentrator. The absorber's inner surface was fixed with hollow cylindrical containers filled with phase change material (PCM) for heat transfer augmentation. The absorber's selected PCM was acetanilide (Melting point of 116 °C)—the cylindrical capsules protruding into the fluid side to create turbulence and mixing and acting as fins. The absorber surface temperature was observed to be about 130–150 °C during the outdoor tests while passing fluid through the absorber. The fluid flow rate varied from 60 to 100 kg/h during the outdoor experiments. The peak energy and exergy efficiency of parabolic dish collector (PDC) at the fluid flow rate of 80 kg/h with PCM integrated solar absorber was found to be about 67.88% and 6.96%, respectively. The integration of cylindrical PCM containers resulted in more heat transfer augmentation in the solar absorbers. The optimized solar absorber could be suitable for various applications like steam generation, biomass gasification, space heating, and hydrogen generation.     

Junctionless Gate-all-around Nanowire FET with Asymmetric Spacer for Continued Scaling

Silicon - In this paper, we have performed the scaling of asymmetric junctionless (JL) SOI nanowire (NW) FET at 10 nm gate length (LG). To study the device electrical performance various...     

Simulation Based Investigation of Triple Heterojunction TFET (THJ-TFET) for Low Power Applications

Silicon - We designed a new model tunnel field-effect transistor (TFET) based on Triple Heterojunction Tunnel Field Effect Transistor (THJ-TFET) is investigated and designed in this paper. This...     

Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack

“Sev,” savory prepared from chickpea flour is a popular snack item for its appealing flavor and texture. Mapping and positioning of market samples consisting different varieties like Small (S1, S2, S3), Medium (M1, M2, M3), and Big (B1, B2, B3, B4) were carried out using principal component analysis. Samples were subjected to sensory profiling resulting in small variety samples were crisper compared to other varieties. Texture measurement indicated breaking strength was higher in big variety samples. Color analysis showed significant difference in L*, a*, and b* values. Principal component analysis results indicated that S1 and S2 were associated with crispness, uniform texture, and typical fried oil aroma. Commercially available sev samples were significantly different in their quality parameters, which was indicated by the study. Study showed that small variety (S3) had the highest overall quality among all the samples, which also had high sensory scores for crispness.     

A negative imaginary approach to the actuation of a guitar string

A feedback control approach to damp the resonances of a guitar string is considered. A guitar string is tightly stretched and fastened at both its ends. This string is placed in a magnetic field and set to vibrations by passing current through it. A displacement sensor is placed such that the actuator and the sensor are collocated. The linear dynamics characterizing the input/output (supplied current/measured displacement) relationship is identified and a model is fit. It is observed that the model satisfies the negative imaginary condition. An Integral Resonant Controller (IRC) is designed, by exploiting the negative imaginary characteristics, to damp the first five modes of the string. Signal conditioning circuitry associated with the sensor could introduce significant time delays that destroy the negative imaginary property. Here, an IRC is designed even when the system does not exhibit negative imaginary characteristics. The effectiveness these control designs are experimentally validated.