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Stainless steel pickling is a major generator of NOx emissions and is also a major producer of nitrate effluents. Hydrogen peroxide technologies have been developed and proven to suppress NOx emissions and also to replace nitric acid in the pickling process and hence remove the problem of nitrate effluent discharge. Presents case histories to illustrate the effectiveness of hydrogen peroxide both for NOx suppression and for nitric acid‐free pickling when pickling stainless steels.

This study adopted interview methods and field visits to collect the data. An audio recording was done for the whole interview and presented as facts in this case. Field visits were done to see the packs and understand the consumers and their purchase habits of pickles.

Pandian Pickles is a pickle manufacturer located in Madurai, Tamil Nadu, a state in the southern part of India. Mr Kandasamy, one of the partner of the Pandian pickle, had been thinking of ways to grow the business. Pandian Pickles dominated the low-price unit (LPU) market with a unique packing of pickles done in “arecanut” leaf. This added a unique flavour to their pickles. Mr Kandasamy envisioned to grow the business by introducing higher stock-keeping units in the form of jars and tap the middle class and the upper-middle-class segments in the market. In this category, there were much more prominent and branded players. Being a small regional player, Govindan wondered how Pandian Pickles would take these more prominent players in the industry head-on.

The case is ideally suited for discussing the concept of product line stretching, particularly in the product mix strategies of a small and medium enterprise (SME). The case can best fit into the courses such as Entrepreneurship Development, Product and Brand Management, Marketing Management for the Undergraduate levels and in the courses such as Strategic Marketing, Bottom of the Pyramid Markets and Strategies Management of SMEs in the postgraduate levels.

The purpose of this study is to investigate the formation, pickling ability and adhesion of thermal oxide scales on the hot-rolled recycled steels produced from the medium and thin slabs. Because the scale on the steel produced from the medium slab was relatively thick of about 11 µm, it contained cracks after hot-rolling. Thus during pickling, the scale was uniformly attacked with the simultaneous dissolution of the inner scale because of the penetration of acid through cracks. However, the scale on the steel produced from the thin slab was thinner of about 6 µm and thus, nearly crack-free. The pickling solution thus attacked the scale surface uniformly. At longer pickling periods, pits were also nucleated and propagated. Concurrently, the tensile testing machine with a CCD camera has been applied to observe scale adhesion.

The formation, pickling ability and adhesion of thermal oxide scales on the hot-rolled recycled steels produced from the recycled slab, e.g. medium slab and thin slab, were investigated. The morphology and phase identification were examined by using scanning electron microscopy, X-ray diffraction and Raman spectroscopy. Furthermore, the adhesion behaviour of oxide scale was investigated by immersion test and tensile test with a CCD camera.

For the scale formation, it was found that the hematite and magnetite were formed on the hot-rolled recycled steels produced from the medium and thin slabs. For the immersion test, it was found that the scale on hot-rolled recycled steels produced from the medium slab was more difficult to be pickled as represented by the longer time for the complete pickling. This was consistent with the result of tensile test; the steel produced from the medium slab had better scale adhesion as represented by the higher strain initiating the first spallation of scale.

The effects of slab types and its alloying element were investigated to understand the scale adhesion behaviour. The empirical pickling mechanisms and the mechanical adhesion energy were proposed. It led to the understanding in the control of alloying element in the hot-rolled steel.

One of the problems in the production of narrow hot‐rolled mild steel strip is the formation, at the edges of the strip, of scale that can be extremely resistant to pickling; This extreme resistance to pickling of ‘hard edge scale’ sometimes requires repickling of a considerable percentage of coils with consequent loss of production and deterioration of surface finish. The paper considers in detail the correlation between the microstructure of scale on the strip and its pickling behaviour. It is shown that certain characteristics of the microstructure, peculiar to ‘hard edge scale’, i.e. increased thickness, the presence of a primary magnetite layer, greater degree of wüstite transformation and the nature and presence of haematite, can be suppressed to a greater or lesser degree by variations in the cooling cycle. It is considered that no single one of these structural differences between hard edge scale and that which is removed readily from the centre of the strip would, by itself, interfere with pickling, but when these characteristics occur together repickling is made necessary. The above observations and conclusions are supported by results obtained from pickling tests carried out in the laboratory on samples taken from a wide range of coils.

This paper aims to evaluate hematological parameters, blood glutathione (GSH), serum glucose-6-phosphate dehydrogenase (G6-PD) and liver function in favism animals' models after oral intake with a mixture of pickled olives and Vicia faba (V. faba) seeds.

Favism is a life-threatening hemolytic crisis. It results from the ingestion of V. faba by the individuals. The hemoglobin (Hb), hematocrit (Hct), red blood cells (RBCs), white blood cells (WBCs), serum glucose, blood GSH, serum G6-PD, serum thiobarbaturic acid reactive substances (TBARS), liver protein and liver function were evaluated after oral administration with a mixture of pickled olives with V. faba seeds in favism animals' models.

The favism-, vicine- and convicine-treated animals showed a significant decrease (p < 0.01) in Hb (6.42, 7.23 and 5.96 g/dl), Hct (25.4, 26.4 and 25.1%), RBCs (2.56, 2.45 and 2.60 106 cells/mm³, WBCs (4.35, 4.25 and 4.30 103 cells/mm³), serum glucose (95.8, 97.1 and 96.5 mg/dl), blood GSH (24.7, 26.6 and 23.8 mg/dl), serum G6-PD (15.8, 15.9 and 15.7 U/L), serum aspartate aminotransferase (6.35, 6.59 and 5.97 U/L), alanine aminotransferase (4.49, 4.61 and 4.50 U/L), total protein (6.54, 6.59 and 6.40 g/dl), albumin (3.84, 3.91 and 3.75 g/dl), globulin (2.70, 2.48 and 2.65 g/dl) and liver protein (3.37, 3.10 and 3.42 g/g tissue) but a significant increase (p < 0.01) in serum TBARS (38.7, 38.9 and 39.4 nmol/dl), alkaline phosphatase (275, 271 and 281 U/L) and total bilirubin (0.93, 0.89 and 0.91 mg/dl) compared to Hb (16.3 g/dl), Hct (45.3%), RBCs (5.80 106 cells/mm³), WBCs (9.45 103 cells/mm³), serum glucose (96.5 mg/dl), blood GSH (39.7 mg/dl), serum G6-PD (36.1 U/L), serum TBARS (18.0 nmol/dl), serum aspartate aminotransferase (19.8 U/L), alanine aminotransferase (9.23 U/L), alkaline phosphatase (214 U/L), total bilirubin (0.57 mg/dl), total protein (8.76 g/dl), albumin (4.85 g/dl), globulin (3.91 g/dl) and liver protein (6.28 g/g tissue) in control group. The oral administration with pickled olives + V. faba, pickled olives + vicine and pickled olives + convicine into favism animals' models, vicine-treated animals and convicine-treated animals, respectively pushed all the above-mentioned parameters to near the control levels.

V. faba contains vicine and convicine glycosides. Vicine and convicine glycosides in V. faba are hydrolyzed by intestinal microflora to aglycones divicine and isouramil, respectively. Divicine and isouramil are highly reactive compounds generating free radicals where divicine and isouramil are the main factors of favism. The ß-glucosidase in pickled olives converts both vicine and convicine glycosides into aglycones divicine and isouramil, respectively, in aerobic condition outside the human body (in inactive forms) and prevent these glycosides to cause favism.

The present study aims to use goat (Bhakarwali spp.) meat and its edible offal (heart and liver) in preparation of goat pickle and to enhance its shelf-life using food-grade glucono-delta-lactone (GDL) as the preservative.

The goat meat was used at 50 per cent and edible offals were used at 50 per cent, whereas liver and heart were used at 25 per cent each in the preparation of goat pickle. This formulation of goat meat pickle was prepared in two different oils, namely, mustard oil and olive oil. These designer goat meat pickles were evaluated based on physicochemical and sensory evaluation. Further, GDL was added to these designer pickles prepared in both mustard and olive oil, as preservatives and studied for its storage quality for 90 days at room temperature (30 ± 2°C). The prepared goat meat pickle was evaluated for physico-chemical, sensory and microbiological profiles on 0th, 15th, 30th, 45th, 60th, 75th and 90th day.

The pH was recorded significant (p < 0.05) decrease on successive days irrespective of oils (mustard and olive oil) and GDL as acidifying agent and preservative used, respectively, but the rate of decrease in pH was comparatively lower in goat pickle with added GDL. The protein, fats and ash levels significantly (p < 0.05) increased, and the moisture level significantly (p < 0.05) decreased from 0th day to 90th day of storage irrespective of oils and preservatives used. The overall acceptability score of goat pickle made in olive oil and with added GDL was significantly (p < 0.05) higher during storage. The designer goat pickle with addition of GDL was safe for human consumption even after 90 days, whereas designer goat pickle without addition of GDL, was safe till 60th day of storage.

The shelf-life of the product was evaluated till only 90 days, which should have been extended. However, the study was committed towards assessing the problem for only 90 days.

GDL can be used to preserve the goat pickle made of meat, and edible offal can be preserved for more than 90 days.

Because of utilization of edible offal, even low-income groups of population can consume animal protein at a lower cost.

Thus, the used food grade GDL at 0.02 per cent enhanced the shelf-life of the prepared designer goat pickle stored at room temperature (30 ± 20°C) by lowering its pH and acted as an excellent preservative.

The progressive wear of cutting tools used in industrial cutlery production results in excessive burr formation and reduces tool service life. This paper aims to investigate the effects of the sheet surface finish on tool wear and service life during blanking.

Two alternative surface finish techniques were proposed and initially implemented under laboratorial conditions and compared with conventional acid pickling. Those surface finish techniques were then implemented on an industrial scale to improve the service life of cutting tools. Industrial blanking tests characterized the effect of sheet surface finish on tool life.

In the first technique, called skin pass, an additional mechanical pass under controlled conditions reduced the height of the surface peaks and resulted in partial embedding of the carbides into the surface. The second technique, called electrochemical pickling, removed solely the surface carbides, leaving behind a smoother surface without carbides. Real industrial blanking tests identified that the use of skin pass reduced burr formation and increased tool life by around 300 per cent when compared with conventional acid pickling. With electrochemical pickling, burr formation was further reduced and tool life increased further by 300 per cent when compared with skin pass.

First, this work proposes an alternative surface finishing technique (electrochemical pickling) to be used after annealing of stainless steel. Second, the work clearly shows the presence of protruding surface carbides when conventional surface finishing techniques are used, which do not exist after acid pickling.

When electrochemical pickling is implemented on an industrial scale, the life of blanking tools is substantially improved.

Although the sheet surface finish is widely recognized to affect metalforming processes, the literature lacks studies on the effect of sheet surface finish on tool wear during blanking. First, this work proposes an alternative surface finishing technique (electrochemical pickling) to be used after annealing of stainless steel. Second, the work clearly shows the presence of protruding surface carbides when conventional surface finishing techniques are used, which do not exist after acid pickling. Third, when electrochemical pickling is implemented on an industrial scale, the life of blanking tools is substantially improved.

During hot rolling and subsequent cooling, scaling always occurs on the steel strip. It is necessary to be completely removed before further processing (such as cold rolling). Usually continuous pickling is a more economic and convenient process to be used to remove the scale. However, the pickling rate is affected by many variables such as the type of acid, acid solution condition, steel composition, scale structure and different inhibitors at various concentrations as reported in the literature. In the mill, except machine breakdown, the troubles in the pickling line are often caused by the presence of acid‐resisted scale of nonuniform scale structure. Although a lot of information has been accumulated on the relationship between the microstructure of scales on steel strip and their response to pickling, most of them concerned the pickling in sulphuric acid. In the present work, the scale composition and thickness are examined after isothermal oxidation and simulated different mill cooling processes. Furthermore, their effects on pickling rate in hydrochloric acid solution is also studied and discussed.

Among lubrication processes for cold forging of steel, phosphating is the most common. Depending on contact between piece and phosphating solution, the success of this treatment depends on steel surface preparation. Despite this obvious fact, the influence of cleaning pretreatments such as degreasing and acid pickling are seldom considered from a mechanical point of view and specially from a tribological one. Through a tribological test, the preparation of the surface of steel billets to be zinc phosphated and soaped was studied. Having shown the importance of degreasing, this study tries to connect the parameters of warm acid pickling, such as bath composition and dipping time to the tribological performances of the coated part.

This study aims to have a product with enhanced shelf stability from the Kadaknath bird. It is localized to its native tract in India and is unknown to a major part of the world. As in tropical countries, the meat products prepared have limited shelf-life and restricted market access, hence, the pickle was developed to enhance its access to areas other than a native tract of Kadaknath.

The product was developed to assess the effect of cooking and dehydration on sensory and microbial features while enhancing shelf stability. A comparison between cooking methods i.e. steam cooking (SC) and microwave cooking (MC) followed by dehydration to get steam cooked + dehydration (SCD) and microwave cooked + dehydration (MCD) were subjected for the study.

The study revealed that sensory evaluation, from 0 to 100 days, for all the sensory parameters indicated that SC and MC samples scored more values than SCD and MCD, however, with the storage the values increased initially on the 20th day followed by a gradual decrease. The total plate count (colony forming unit) on 0 day for SC and MC were 2.51 and 2.46, whereas for SCD and MCD the values were 1.94 and 1.98, respectively, indicating significantly (P = 0.01) lower values in dehydrated meat pickle preparations (SCD and MCD) in comparison to samples prepared without dehydration (SC and MC). Similarly, on the 60th day, the meat pickle treatments mentioned as SC and MC had the yeast and mold counts (colony forming unit) detected as 1.79 and 1.88, respectively, however, the organisms were not detectable in treatments SCD and MCD.

Developed product may be suitable for long distance marketing and making the local delicacy available to distant places.

The literature review indicated that though meat pickles have been prepared earlier most of the preparations involved chemical preservatives/antioxidants and trials with hurdles such as dehydration and cooking variations were scanty.