Search results

The purpose of this work is to determine the induction hardening behavior of a new steel composition. For this purpose, Flux2D commercial software together with a Gleeble thermomechanical simulator has been used to numerically and physically simulate the material properties profile of an induction hardened slurry transportation pipe made of a recently developed 0.4 Wt.% C, Nb-microalloyed steel.

Flux 2D commercial software together with a Gleeble thermomechanical simulator machine has been used to predict the induction behavior of the studied material. After calculating the thermal history of a 400 mm diameter, 10 mm thick pipe at various positions through the thickness, different heating and cooling paths were physically simulated using the Gleeble machine to predict the through thickness material microstructure and hardness profiles.

The results showed that by coupling a phase transformation model considering the effect of heating rate on the austenite transformation temperatures which allows calculations for arbitrary cooling paths with calculated induction heating and quenching thermal cycles, it has been possible to design induction hardening parameters for a slurry transport pipe material.

The composition used in this research as well as the methodology approach is designed at this work.

The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysaccharides (gums) present in the plant parts of acacia, namely, bark, leaves, flowers, fruits, twigs and seeds, have medicinal value and thus are used to overlay the formulations of plant-based drugs and value-added foods.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as “nutrition value of acacia”, “bioactive compounds”, “health benefits”, “processing and safety” were chosen to obtain a database of 1,428 papers. The search considered papers in the English language from the past 18 years of publication in journals (2004–2022). The article selection process consisted of the screening of titles and abstracts, based on inclusion and exclusion criteria. Articles that did not have acacia components as a study objective were taken into consideration for exclusion. A final database of 87 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication. Articles with other random descriptors were also searched to complement the discussion of the results obtained.

The literature reflected that acacia contains all necessary phytochemicals like polyphenols, flavonoids, terpenoids, glucosinolates, alkaloids and carotenoids along with essential macro, micro-nutrients. Furthermore, processing methods such as soaking, cooking, roasting and dehusking significantly reduced the anti-nutritional factors present in acacia seeds of different species. This review also focused on the processing methods that are used to eliminate or lower down the anti-nutritional factors from the seeds. Previous findings related to acacia plant parts with respect to food development are explored and mentioned.

This review emphasised mainly on recent studies that had been reported on ethnomedical acacia plants therapeutically, commercially and exponentially for further studies to increase the utilisation in food processing.