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This study’s investigation aims to clarify the effect of an additional geometry, i.e. a fillet radius, to the blades of a single-stage transonic axial compressor, NASA Stage 37, on its aerodynamic and structural performances.

Applying the commercial simulation software and the one-way fluid–structure interaction (FSI) approach, this study first evaluated the simulation results with the experimental data for the aerodynamic performances. Second, this paper compared the structural performances between the models with and without fillets.

This research analyses the aerodynamic results (i.e. total pressure ratio, adiabatic efficiency, stall margin) and the structural outcomes (i.e. equivalent von Mises stress, total deformation) of the single-stage transonic axial compressor NASA Stage 37.

This paper mentions the influence of blade fillets (i.e. both rotor hub fillet and stator shroud fillet) on the compressor performances (i.e. the aerodynamic and structural performances).

The purpose of this study was to investigate the effect of information on English consumers' evaluation of fresh and thawed cod fillets which in English retail stores is referred to as “chilled” seafood.

After the exploration of consumers' impressions of thawed fish, this study followed a pair‐wise comparison approach in a central location consumer test. Fish fillets were evaluated on liking, smell and texture by means of a questionnaire with additional behavioural and attitudinal questions.

This study showed that consumers in England may prefer thawed over fresh cod fillets without information. However, consumers' evaluations increased for labelled fresh cod fillets and decreased for thawed. Finally, consumers reported positive expectations about fillets labelled “fresh” or “frozen at sea”.

This study involved testing cod fillets in a central location test. Consumers do not usually evaluate cod fillets in this way in their daily life. The quality of the two types of fillets made especially for this test may vary compared to the ones usually sold and consumed.

This study can inform producers and retailers about what to expect by means of sales of fresh and thawed cod products with or without information.

It was shown that consumers are positively influenced by information and are willing to consume more fish if they know that the fish is fresh or thawed properly.

This is the first paper to present English consumers' evaluations of thawed cod.

The purpose of this paper is to set up a new framework to enable direct modifications of volume meshes enriched with semantic information associated to multiple partitions. An instance of filleting operator is prototyped under this framework and presented in the paper.

In this paper, a generic mesh modification operator has been designed and a new instance of this operator for filleting finite element (FE) sharp edges of tetrahedral multi-partitioned meshes is also pro-posed. The filleting operator works in two main steps. The outer skin of the tetrahedral mesh is first deformed to round user-specified sharp edges while satisfying constraints relative to the shape of the so-called Virtual Group Boundaries. Then, in the filleting area, the positions of the inner nodes are relaxed to improve the aspect ratio of the mesh elements.

The classical mainstream methodology for product behaviour optimization involves the repetition of four steps: CAD modelling, meshing of CAD models, enrichment of models with FE simulation semantics and FEA. This paper highlights how this methodology could be simplified by two steps: simulation model modification and FEA. The authors set up a new framework to enable direct modifications of volume meshes enriched with semantic information associated to multiple partitions and the corresponding fillet operator is devised.

The proposed framework shows only a paradigm of direct modifications of semantic enriched meshes. It could be further more improved by adding or changing the modules inside. The fillet operator does not take into account the exact radius imposed by user. With this proposed fillet operator the mesh element density may not be enough high to obtain wished smoothness.

This paper fulfils an identified industry need to speed up the product behaviour analysis process by directly modifying the simulation semantic enriched meshes.

This study aims to improve the welding quality and efficiency, and an algorithm should be designed to realize tracking space-curved fillet weld joints.

Fillet weld joints tracking based on the two wheels and the horizontal slider coordinated movement has been studied. The method of pattern recognition is used to identify the height deviation, and the analysis of the accuracy corresponding to recognizing height deviations has been researched. The proportional control algorithm is used to control the vertical and horizontal sliders movement, so fillet weld joints tracking in the height direction has been achieved. Based on wheels and vertical and horizontal sliders coordinated movement, the algorithm of space-curved fillet weld joints tracking has been researched.

Some experiments have been done, and experimental results show that the welding robot can track space-curved fillet weld joints with high accuracy and good reliability.

The welding robot can improve the welding quality and efficiency.

The welding robot can track fillet weld joints in ship panels, and it was shown that the welding robot could track space-curved fillet weld joints with high accuracy and good reliability.

The welding robot has many industrial and social applications.

There are various forms of fillet weld joints in the industry, and the fillet weld is curved in the space. Experimental results show that the welding robot can track space-curved fillet weld joints with good stability and high precision.

Tensile pull strength tests were used to study the strength of solder joints of 25 mil gull wing leads on 132 pin quad flat pack components. The authors generated quadratic and linear models which can be used to predict the pull strength of a solder joint given its geometry. The shape parameters studied were stand‐off height between the lead and substrate, height of heel fillet, radius of curvature of heel fillet, length of heel fillet, height of solder at toe region, and thickness of solder on the lead. The most significant parameters in determining the tensile pull strength of the solder joint are the height and length of the heel fillet. A study was performed to quantify the effect of lead finish on the accuracy of these models. The lead finish was found to have a significant effect on the solder joint strength. The effect of lateral misregistration on the tensile pull strength of solder joints was also investigated. No correlation between the extent of lateral misregistration and joint pull strength has been found.

Outlines the development of a sensor‐quipped robot system using knowledge‐based information processing techniques. The prototype application concerns the removal of the lateral pin bones from fish fillets by means of waterjet cutting, guided by a gantry robot. Describes the sensor system and how it gathers information about each individual fish, and the knowledge‐based control system which based on it’s a priori knowledge of fillet characteristics, determines the cutting co‐ordinates of the proposed cutting path. Gives trial results and concludes that the system is a practical solution for the processing of naturally varying products.

Practically all salmon fillets produced in Norway are trimmed clean of unwanted fat, bone remnants and other defects according to customer requirements. In today’s modern salmon-processing plants, the trimming operation is performed by a combination of automated trimming machines and manual post-trimming. Manual post-trimming is necessary due to the inability of current trimming machines to obtain satisfactory trimming. The purpose of this paper is to describe the work done so far toward a robotic post-trimming of salmon fillets.

A prototype concept system was developed to explore the possibility of robotic post-trimming. The concept is based on 3D machine vision, a high-speed robot manipulator and a flexible light-weight cutting knife.

The developed prototype demonstrated the feasibility of detecting a pre-defined object to be trimmed in 3D, and performing the specified trimming cut along a 3D cutting trajectory.

The developed prototype system was built and integrated – focusing so far only on a single trimming operation: the tail cut.

The originality in the paper is the description of a prototype integrated system, focused on robotic post-trimming of salmon fillets. The value is in providing a starting point for further development toward a complete robotic post-trimming of salmon fillets.

The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of poultry and the effects of commonly applied cooking times on bacterial inactivation. This study aimed to answer these questions.

Surveys were mailed in The Netherlands and analysed and laboratory inactivation experiments were conducted for the most frequent preparation method.

The surveys revealed that the predominant way of chicken meat cooking was (stir)frying fillets and that consumers were generally aware of the presence of bacteria on chicken meat. Thorough heating of meat was considered important, which was often checked by visual inspection. In the laboratory, D‐values for C. jejuni were obtained at frying temperatures: D was 1.95 min for artificially contaminated whole and D 0.59 min for diced fillets, respectively under practically relevant conditions. Large variability in survival was found, however.

The paper shows that by combining consumer research and food microbiology it was concluded that the actual risk of consumption of chicken breast fillets that contain surviving C. jejuni is higher than previously assumed.

This paper aims to present a new method to calculate the appropriate volume of solder paste necessary for the pin-in-paste (PIP) technology. By the aid of this volume calculation, correction factors have been determined, which can be used to correct the solder fillet volume obtained by an explicit expression.

The method is based on calculating the optimal solder fillet shape and profile for through-hole (TH) components with given geometrical sizes. To calculate this optimal shape of the fillet, a script was written in Surface Evolver. The volume calculations were performed for different fillet radiuses (0.4-1.2 mm) and for different component lead geometries (circular and square cross-sections). Finally, the volume obtained by the Evolver calculations was divided by the volume obtained by an explicit expression, and correction factors were determined for the varying parameters.

The results showed that the explicit expression underestimates the fillet volume necessary for the PIP technology significantly (15-35 per cent). The correction factors for components with circular leads ranged between 1.4 and 1.59, whereas the correction factors for square leads ranged between 1.1 and 1.27. Applying this correction can aid in depositing the appropriate solder paste volume for TH components.

Determining the correct volume of solder paste necessary for the PIP technology is crucial to eliminate the common soldering failure of TH components (e.g. voiding or non-wetted solder pads). The explicit expression, which is widely used for volume calculation in this field, underestimates the necessary volume significantly. The new method can correct this estimation, and can aid the industry to approach zero-defect manufacturing in the PIP technology.

The study here examines how business actors adapt to changes in networks by analyzing their perceptions or their network pictures. The study is exploratory or iterative in the sense that revisions occur to the research question, method, theory, and context as an integral part of the research process.

Changes within networks receive less research attention, although considerable research exists on explaining business network structures in different research traditions. This study analyzes changes in networks in terms of the industrial network approach. This approach sees networks as connected relationships between actors, where interdependent companies interact based on their sensemaking of their relevant network environment. The study develops a concept of network change as well as an operationalization for comparing perceptions of change, where the study introduces a template model of dottograms to systematically analyze differences in perceptions. The study then applies the model to analyze findings from a case study of Norwegian/Japanese seafood distribution, and the chapter provides a rich description of a complex system facing considerable pressure to change. In-depth personal interviews and cognitive mapping techniques are the main research tools applied, in addition to tracer studies and personal observation.

The dottogram method represents a valuable contribution to case study research as it enables systematic within-case and across-case analyses. A further theoretical contribution of the study is the suggestion that network change is about actors seeking to change their network position to gain access to resources. Thereby, the study also implies a close relationship between the concepts network position and the network change that has not been discussed within the network approach in great detail.

Another major contribution of the study is the analysis of the role that network pictures play in actors' efforts to change their network position. The study develops seven propositions in an attempt to describe the role of network pictures in network change. So far, the relevant literature discusses network pictures mainly as a theoretical concept. Finally, the chapter concludes with important implications for management practice.