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The research focused on analysing a unique type of heat exchanger that uses swirling air flow over heated tubes. This heat exchanger includes a round baffle plate with holes and opposite-oriented trapezoidal air deflectors attached at different angles. The deflectors are spaced at various distances, and the tubes are arranged in a circular pattern while maintaining a constant heat flux.

This setup is housed inside a circular duct with airflow in the longitudinal direction. The study examined the impact of different inclination angles and pitch ratios on the performance of the heat exchanger within a specific range of Reynolds numbers.

The findings revealed that the angle of inclination significantly affected the flow velocity, with higher angles resulting in increased velocity. The heat transfer performance was best at lower inclination angles and pitch ratios. Flow resistance decreased with increasing angle of inclination and pitch ratio.

The average thermal enhancement factor decreased with higher inclination angles, with the maximum value observed as 0.94 at a pitch ratio of 1 at an angle of 30°.

In pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing.

This work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink.

Among the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm³/s extrusion rate, with minimum alteration in colour.

Food layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

This paper aims to study the physical and chemical characteristics of inkjet titanium dioxide inks for cotton fabric digital printing.

Different dispersing agents through the reaction of glycerol monooleate and toluene diisocyanate were prepared and then performed by using three different polyols (succinic anhydride-modified polyethylene glycol PEG 600, EO/PO Polyether Monoamine and p-chloro aniline Polyether Monoamine), to obtain three different dispersing agents for water-based titanium dioxide inkjet inks. The prepared dispersants were characterized using FTIR to monitor the reaction progress. Then the prepared dispersants were formulated in titanium dioxide inkjet inks formulation and characterized by particle size, dynamic surface tension, transmission electron microscopy, viscosity and zeta potential against commercial dispersants. Also, the study was extended to evaluate the printed polyester by using the prepared inks according to washing and crock fastness.

The obtained results showed that p-chloro aniline Polyether Monoamine (J) and succinic anhydride modified polyethylene glycol PEG 600 (H) dispersants provided optimum performance as compared to commercial standards especially, particle size distribution data while EO/PO Polyether Monoamine based on dispersant was against and then failed with the wettability and dispersion stability tests.

These ink formulations could be used for printing on cotton fabric by DTG technique of printing and can be used for other types of fabrics.

The newly prepared ink formulation for digital textile printing based on synthesized polyurethane prepolymers has the potential to be promising in this type of printing inks, to prevent clogging of nozzles on the printhead and to improve the print quality on the textile fiber.

This empirical study aims to investigate the erosion wear performance of two different 3D-printed materials (acrylonitrile butadiene styrene [ABS] and polylactic acid [PLA]) with various micro textures. The two different textures (prism and square) were created over the surfaces of both materials by using the 3D-printed technique.

The erosion experiments on both materials were performed by using Ducom Erosion Jet Tester. Erosion tests were performed at four different impacting velocities (15, 30, 45 and 60 m/s) with the four different particle sizes (17, 39, 63 97 µm) at the impact angles (30°–90°) for the time duration of 5, 10, 15 and 20 min. The two different textures prism and cone were used for performing the erosion experiments. Taguchi’s orthogonal L16 (mixed level) was used to reduce the number of experiments and to determine the impact of these parameters on erosion wear performance of both 3D-printed materials.

The PLA with cone texture was found to be best (against erosion) than the ABS cone and prism textures due to their high hardness (68 HV). Also, the average signal to noise (S/N) ratio for PLA and ABS was measured as 56.4 and 44.4 dB, respectively. As the value of the S/N ratio is inversely proportional to the erosion rate, the PLA has the least erosion rate as compared to the ABS. The sequence of erosion wear influencing parameters for both materials was in the following order: velocity > erodent size > texture > impact angle > time interval.

Both PLA and ABS with different micro textures for erosion testing were studied with Taguchi’s optimization method, and the erosion mechanisms are well analyzed by using scanning electron microscopy and Image J techniques.