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11 – 20 of over 12000
Article
Publication date: 1 December 2004

Yoji Marutani and Takayuki Kamitani

The increasing use of rapid prototyping (RP) which fabricates complicated models easily, has highlighted the desire for making metal models also with RP technology. However…

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Abstract

The increasing use of rapid prototyping (RP) which fabricates complicated models easily, has highlighted the desire for making metal models also with RP technology. However, direct RP technology for metal models is not established yet. This paper presents a technology for manufacturing sacrificial patterns using salt powder. By soaking in water the salt patterns can be removed from moulds very easily. They are converted to metal models very easily through investment casting. The feasibility of the method was examined by laminating salt powder with 3D printing method. In the preliminary test it turned out that pure salt powder is unsatisfactory. So flour was mixed with salt powder for the absorption of the binder, because it is insoluble in water and readily available at low cost. Controlling the mixing ratio tests were made to examine the quality of the salt patterns, and showed promising results not only as sacrificial patterns but also as conventional 3D models. Then metallic models with complicated shapes were fabricated by casting in plaster using these salt models as patterns, and it was proven that these salt models can be used in investment casting as sacrificial patterns.

Details

Rapid Prototyping Journal, vol. 10 no. 5
Type: Research Article
ISSN: 1355-2546

Keywords

Article
Publication date: 1 December 2020

Seyed Saeed Mazloomy Mahmoodabad, Ali Akbar Vaezi, Tahere Soltani, Azadeh Nadjarzadeh, Seyedeh Mahdieh Namayandeh, Mohammad Hossein Soltani and Hossien Fallahzadeh

Increased dietary salt content is one of the effective factors of hypertension and a major public health challenge globally. Although the positive effects of dietary salt

Abstract

Purpose

Increased dietary salt content is one of the effective factors of hypertension and a major public health challenge globally. Although the positive effects of dietary salt reduction on health are universally accepted, people can hardly reduce their salt intake. The purpose of this study is to identify the inhibitory factors of dietary salt reduction among 20–65-year-old women in Yazd City, Iran.

Design/methodology/approach

This study was conducted using a deductive content analysis approach based on the communication for the behavioral impact (COMBI) framework. The purposeful sampling method was applied with maximum variation in terms of different educational levels, age groups, occupational status and residential areas to select the participants. Snowball sampling was used to select health-care professionals. Furthermore, semi-structured interviews and focus-group discussions were conducted with 31 local women and 11 health-care professionals working in the City until data saturation was achieved. Data were analyzed using Graneheim and Landsman’s method.

Findings

After data analysis, 617 initial codes were extracted over the perceived barriers. After merging similar codes, 223 codes were extracted. The barriers were classified into five main categories of family, personal, organizational, educational and socio-cultural barriers.

Originality/value

Based on the COMBI framework, the results demonstrated that the most important barriers for reducing salt intake were negative attitude toward restrictions on dietary salt intake, insufficient and incorrect beliefs about the health risk of salt, lack of family support, inadequate health literacy and low self-efficacy in Yazd City. Among these barriers, lack of family support was considered as the most effective factor in reducing salt consumption. So, by focusing on this area and providing the community with the required education, the amount of salt consumed by families can be reduced.

Details

International Journal of Human Rights in Healthcare, vol. 13 no. 5
Type: Research Article
ISSN: 2056-4902

Keywords

Article
Publication date: 7 March 2016

Frazer Howard Smith

During offshore pipe-lay, pipe lengths with anticorrosion coating are welded together, and, to facilitate the welding process, the ends of the pipe remain uncoated. A wide range…

Abstract

Purpose

During offshore pipe-lay, pipe lengths with anticorrosion coating are welded together, and, to facilitate the welding process, the ends of the pipe remain uncoated. A wide range of field joint coating (FJC) types is available for coating this bare section, functioning in conjunction with the pipeline cathodic protection system to provide an anti-corrosion system or package. This paper aims to relate to two-layer type heat shrink sleeves (2LHSS), which commonly are used for FJC of concrete-weighted offshore pipelines where the sleeve typically is over-coated with a solid or foam type polyurethane “infill”. Similar sleeves also are used sometimes in exposed conditions on lines without concrete over-coating. The maximum allowable soluble salt contamination prior to application of high-performance coating systems can vary, depending upon the coating type, but typically has been set at 20 mg/m2 (de la Fuente et al., 2006). The first layer of three-layer heat shrink sleeve (3LHSS) systems for pipeline FJC, liquid epoxy, falls into this category (ISO_21809-3:2008, 2008). In contrast, the 2LHSS system does not use a liquid epoxy first layer but relies instead on the bonding of a “mastic” layer directly to the pipe metal surface. The maximum acceptable concentration of salt contamination on prepared metal surfaces prior to the application of 2LHSS has been a subject of debate and was the focus of this study. International standards for FJC do not provide a maximum salt level. However, some companies have continued to specify low thresholds for the maximum allowable salt level for 2LHSS, which can result in expensive delays in production during offshore pipe-lay. In this study, salt contamination levels of up to 120 mg/m2 were found to have no effect on peeling performance after accelerated aging by hot water immersion. Furthermore, preparation for welding and the use of potable water during ultrasonic testing procedures prior to FJC, typically reduces the salt contamination level to below 50 mg/m2 providing a strong case for the deletion of salt contamination testing for 2LHSS.

Design/methodology/approach

The potential risk of failure of the coating due to poor surface cleanliness/contamination was assessed by testing the adhesion between the coating and the steel substrate to which the coating is adhering, following a period of hot water immersion. Compliance with ISO 21809-3 “Annex I” requires 28 days’ immersion at maximum operating temperature. For this study, to create a severe situation, the test rings were subjected to accelerated aging by water immersion at the HSS upper specified temperature of 65°C for more than twice the specified period (ISO_21809-3:2008, 2008). Two HSS were tested; one was widely used in applications where exposure to moderate mechanical stress is required, having a high shear strength type mastic “hybrid” adhesive containing a significant proportion of amorphous polypropylene blended with tackifiers and ethylene vinyl acetate (EVA), Andrenacci et al. (2009) referred to as “Type A”. The second, referred to as “Type B”, is widely used in applications where it is covered by a layer of “infill”, typically consisting of polyurethane foam or solid polyurethane elastomer, i.e. typical design methodology for concrete coated pipelines. “Type B” HSS had a more moderate strength traditional type mastic than “Type A” containing a significant percentage of butyl rubber with asphalt, activation agents and tackifying resins. To determine how to apply the salt contamination without causing flash rust, a mini-study was completed on the steel substrate. After numerous trials, it was found impossible to not to form visible rust on the pipe surface. The extent of rusting was minimised by heating the pipe immediately after the application of the salt solution.

Findings

High levels of sea salt on power tool prepared pipe surfaces were investigated by peel testing of 2LHSS after hot water immersion and compared against peel tests undertaken prior to hot water immersion. The test conditions were considered severe: salt contamination levels of up to 120 mg/m2 applied on power tool cleaned pipe surfaces that had been aged for one year without prior grit blasting. The accelerated ageing procedure had twice the specified (ISO_21809-3:2008, 2008) water immersion duration, and the test samples had exposed edges providing the possibility for moisture to creep under the coating. The test results showed that there were no noticeable deleterious effects on the performance of the two most commonly used FJCs, 2LHSS. Therefore, it was concluded that, as the level of salt contamination on prepared pipe surfaces after wet non-destructive testing typically is much lower than the levels tested in this study, pipe surfaces prepared for the application of 2LHSS type do not require specific additional measures to further reduce salt contamination, provided that care is taken to ensure that these conditions are maintained consistently during pipe laying operations.

Practical implications

The frequency of salt contamination testing of power tool cleaned surfaces prior to mastic type heat shrink sleeves can be minimised, and perhaps omitted entirely, provided the above criteria are satisfied.

Originality/value

A literature review revealed there was little published information on the testing of 2LHSS and nothing related to hot water immersion testing. Hence, the results of this investigation have provided useful industrial data regarding the effect of hot water ageing and the influence of surface salt contamination on field joint corrosion prevention capabilities.

Details

Anti-Corrosion Methods and Materials, vol. 63 no. 2
Type: Research Article
ISSN: 0003-5599

Keywords

Article
Publication date: 4 November 2021

Narendra Kumar Nayak and Vikas Pathak

The study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without…

Abstract

Purpose

The study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.

Design/methodology/approach

Efficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.

Findings

Significant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.

Practical implications

Based on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.

Originality/value

Innovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.

Details

British Food Journal, vol. 124 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 May 1985

Dick Shepherd

Common salt (sodium chloride) is essential for life. Animals in the wild sometimes go to great lengths to satisfy their craving for it and we can assume that our early ancestors…

Abstract

Common salt (sodium chloride) is essential for life. Animals in the wild sometimes go to great lengths to satisfy their craving for it and we can assume that our early ancestors had similar instinctive needs. This may be the origin of our modern appetite for salt in present day circumstances where it is readily available and is included in many foods for preservation or processing purposes. In any event, the average Western intake exceeds the minimum necessary for survival by a factor of more than 10 to 1, so salt intake is only partially determined by physiological requirements.

Details

Nutrition & Food Science, vol. 85 no. 5
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 14 January 2021

Sena Özbay and Cemalettin Sariçoban

The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef…

424

Abstract

Purpose

The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).

Design/methodology/approach

The samples were pretreated with different temperatures (0°C, 40°C and 50°C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples.

Findings

As a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied.

Research limitations/implications

Meat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research.

Originality/value

All changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 11 July 2008

Enrico Fodde

The World Heritage site of Moenjodaro, located in the Indus flood plain and dating to the early Bronze Age, is believed to be the most important urban centre of the Indus valley…

Abstract

Purpose

The World Heritage site of Moenjodaro, located in the Indus flood plain and dating to the early Bronze Age, is believed to be the most important urban centre of the Indus valley culture. The purpose of the paper is to discuss the main conservation threats and the mechanisms of decay affecting the site and to understand the influence of soluble salts on materials such as fired brick and soil. Furthermore, the paper aims to describe the repair methods employed against salt attack and provides a scheme for site management.

Design/methodology/approach

In the paper a literature review is followed by laboratory experiments.

Findings

The main result is the experimental assessment of the repair materials and methods traditionally employed in Moenjodaro. No evaluation was undertaken prior to this study and this makes the work the more relevant.

Research limitations/implications

A more complete and detailed study of the materials examined here might have been achieved if more samples had been analysed. The present study is therefore characterised by this limitation which, however, does not undermine the significance of the work.

Practical implications

The results have practical applicability to the conservation of Moenjodaro in a variety of ways. The experimental analysis of materials will be essential to determine the type of intervention required for conserving the site.

Originality/value

The value of this paper derives from the originality of the work done, being the first of its kind for Moenjodaro. It will be especially useful to those conservators working in the site, but also in similar sites. It stresses the importance of testing before any conservation work is carried out.

Details

Structural Survey, vol. 26 no. 3
Type: Research Article
ISSN: 0263-080X

Keywords

Article
Publication date: 15 July 2020

Cecile Kung

This paper aims to collect and compile the historical data of Guanfu Salt Farm, officially built by the Song Dynasty (960–1279) within modern Hong Kong territories, to reconstruct…

Abstract

Purpose

This paper aims to collect and compile the historical data of Guanfu Salt Farm, officially built by the Song Dynasty (960–1279) within modern Hong Kong territories, to reconstruct its history for the reflection of Hong Kong society of the time.

Design/methodology/approach

This paper is largely based on identification and analysis of historical documents, including keyword search on electronic databases and verification with the original sources, with reference to archaeological findings when necessary.

Findings

This paper reconstructs the history of Guanfu Salt Farm based on documentary sources with reference to archaeological findings. English translation of Chinese sources is also provided when necessary.

Originality/value

There has been an absence of systematic compilation of historical data of Hong Kong during the Song Dynasty, which are limited in quantity and scattered across different sources. This paper seeks to fill the vacuum of knowledge about pre-colonial Hong Kong, with a more comprehensive reconstruction of the history of Guanfu Salt Farm.

Details

Social Transformations in Chinese Societies, vol. 17 no. 1
Type: Research Article
ISSN: 1871-2673

Keywords

Article
Publication date: 4 April 2022

Marzeyeh Soleymani Nejad, Nastaran Keshavarz-Mohammadi, Nasrin Omidvar and Farid Zayeri

High salt intake is one of the most important causes of some serious health problems. This study aims to evaluate the effects of a salt intake reduction intervention based on…

Abstract

Purpose

High salt intake is one of the most important causes of some serious health problems. This study aims to evaluate the effects of a salt intake reduction intervention based on social marketing model in Ahwaz city, Iran.

Design/methodology/approach

This was a before-after study with a control group using social marketing approach. Two similar residential complexes were chosen and randomly assigned into intervention or control groups. One hundred and thirty women were selected in each complex. Formative research was conducted, including focus group discussions (FGDs), a survey to identify cognitive factors of salt intake and a 24-h urine test to estimate salt intake value. Based on the results of the formative research, an intervention was planned and implemented for one month in the intervention group. The postintervention assessment was conducted repeating the cognitive survey and urine test. Statistical tests, including independent T-Test and paired T-Test, were used to compare the experimental and control groups.

Findings

Before the intervention mean salt intake levels were 8,574.41 and 8,282.23 mg/day in the intervention and control groups, respectively. The total mean scores of cognitive and behavioral factors were 25.32 and 26.41 out of 59 in the intervention and control groups, respectively. After the intervention in the intervention group, daily salt intake decreased significantly by 1,558.83 mg/day and mean total scores of cognitive and behavioral factors increased significantly by 10.73.

Research limitations/implications

Due to sodium excretion fluctuations in different days and/or different people, estimating sodium excretion based on one-day sample may have bias. Still, 24-h urine test is the most effective method to estimate population mean salt intake which is used in this study.

Practical implications

The authors could not investigate urine sodium levels in other family members due to resource limitations. Knowing this could help us to see if similar results are achieved.

Originality/value

Despite the lack of public policies to decrease population salt intake, interventions based on social marketing can significantly reduce salt intake. However, the long-term effect of such interventions will require further investigation.

Details

Journal of Social Marketing, vol. 12 no. 4
Type: Research Article
ISSN: 2042-6763

Keywords

Article
Publication date: 27 March 2007

Stephanie Marshall, John A. Bower and Monika J.A. Schröder

The purpose of this paper is to investigate the effectiveness of consumer information and advice issued by the UK Food Standards Agency (FSA) in terms of consumer understanding.

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Abstract

Purpose

The purpose of this paper is to investigate the effectiveness of consumer information and advice issued by the UK Food Standards Agency (FSA) in terms of consumer understanding.

Design/methodology/approach

A total of 118 female respondents in Scotland completed a questionnaire investigating their knowledge about the role of dietary salt and testing their understanding of educational material supplied by the FSA.

Findings

A significant proportion (p<0.01) of the respondents considered themselves to be health conscious and nutritionally aware, but they were less aware of their salt intake and specific “salt in the diet” details prior to FSA information.

Research limitations/implications

The study is limited to a convenience sample of relatively advantaged consumers, so that further work is required with more vulnerable consumers.

Originality/value

A survey tool was employed that may be adapted to evaluate consumer information campaigns in any area of food policy.

Details

British Food Journal, vol. 109 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

11 – 20 of over 12000