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In this paper, we present a concept for multi‐material solid freeform fabrication of heterogeneous components. This concept features hopper‐nozzles designed for depositing thin layers of multiple patterned materials followed by selective laser sintering for consolidation to desired densities. Although prior work on the design of small‐scale nozzles for powder delivery is lacking, our design is guided by background theory for particle flow through industrial hoppers. Experimental guidelines for the delivery of powders in the 10 to 125 μm range from 0.5 to 2 mm hopper‐nozzle orifices are presented.

The aim of this research is to develop, demonstrate and characterize techniques for fabricating such scaffolds by combining solid freeform fabrication and computational design methods. When fully developed, such techniques are expected to enable the fabrication of tissue engineering scaffolds endowed with functionally graded material composition and porosity exhibiting sharp or smooth gradients. Results of bio‐compatibility and in vivo implantation are presented.

This paper focuses on recent advances in direct freeform fabrication of high performance components via selective laser sintering (SLS). The application, known as SLS/HIP, is a low cost manufacturing technique that combines the strengths of selective laser sintering and hot isostatic pressing (HIP) to rapidly produce low volume or “one of a kind” high performance metal components. Direct selective laser sintering is a rapid manufacturing technique that can produce high density metal parts of complex geometry with an integral, gas impermeable skin. These parts can then be directly post‐processed by containerless HIP. The advantages of in situ encapsulation include elimination of a secondary container material and associated container‐powder interaction, reduced pre‐processing time, a short HIP cycle and reduction in post‐processing steps compared to HIP of canned parts. SLS/HIP is currently being developed under a DARPA/ONR program for INCONEL® 625 superalloy and Ti‐6Al‐4V, the demonstration components being the F‐14 turbine engine vane and the AIM‐9 missile guidance section housing base respectively.

The purpose of this paper is to determine if the agribusiness sector can be an initiator of export on the emerging markets. For this aim, we analyzed export opportunities for the region of Vojvodina, the region in Serbia with the most potential for agribusiness.

This paper uses the Comparative Advantage Index and the Index of Intra-industrial Integration to determine the region's level of comparative advantage and the market's level of integration on the main emerging markets.

The results show that this region has the most competitive advantages in crop production – primarily in cereals and industrial plants – but the situation is not favorable for livestock production. Because of this, comparative advantage should be used as a factor for the growth of competitiveness in the sectors for which crop products are the raw material base. At the same time, agricultural policy measures should encourage more intensive agricultural production, which could create a better foundation for progress in the food industry.

Data collected on foreign trade at the level of statistical regions is not always reliable. Also, regional and local characteristics are specific to each country, so the ability to generalize conclusions is limited.

This paper provides a useful review of the agri-food sector's competitiveness and determines which agri-food segments have competitive advantages. It is essential for policymakers to identify what determinants improve or degrade the competitiveness of the region's agri-food sector.

Since there are a limited number of studies analyzing trends of competitiveness for the region's agri-food sector, the paper will contribute to filling this gap. Furthermore, the framework is conceptually innovative in identifying the determinants that create export opportunities for the region on the international market.

Internet of Things (IoT) involves connecting physical objects to the internet to provide opportunities to build smart systems or applications. IoT paradigm assumes many devices connected over a conventional intent network. These devices usually have restricted resources, so moving part of the service implementation to a cloud infrastructure is a prominent solution. This study aims to proposes in this project human voice as a potential interface for one or more devices in IoT ecosystem enabling issuing commands and receiving information.

System design is the process of defining the elements of a system such as the architecture, modules and components, the different interfaces of those components and the data that goes through that system. It is meant to satisfy specific needs and requirements of a business or organization through the engineering of a coherent and well-running system.

The main aim of this proposed work is to develop a ticket booking application that performs all the operations by speech recognition. Hence, visually impaired people can make use of this application. There are several applications that help visually impaired people. This application adds extra features to those available soft wares. Using this, visually impaired people can book the tickets without the help of personal assistants. For future research, this study hopes to extend this application to perform various other operations that will help visually impaired people to do their daily activities like normal people without the help of personal assistants. For example, making a phone call, sending text messages, booking a taxi, easy navigation, etc.

System design involves the identification of classes, their relationship as well as their collaboration. In objector, classes are divided into entity classes and control classes.

The purpose of this paper is to capture the status of implementation of Six Sigma in various manufacturing industries and also examine the success of the Six Sigma by using different performance indicators.

The methodology of critical review involves the selection and classification of 112 research articles on the implementation of Six Sigma in different manufacturing industries. The selected articles are categorized by the following: articles distribution based on the year of publication, publication database, various journals, contribution of authors, continent, scale of industry, implemented approaches, focused industry, tools and techniques used in phases of Six Sigma methodology, and performance indicators used in Six Sigma implementation. Then after, future scopes of research opportunities are derived based on significant findings.

The literature revealed that: Very few work was undertaken on the implementation of Six Sigma in various manufacturing industries like ceramic, paper, gems and jewelry, cement, furniture, stone, fertilizer, forging, paper and surface treatment industries. Most of the researchers have considered very few performance indicators to identify the improvement after Six Sigma implementation. But, there is no clue regarding overall improvement in different perspectives after the implementation of Six Sigma. The financial indicators, personnel indicators, process indicators and customer indicators are useful to measure the overall improvement after the implementation of Six Sigma in the manufacturing sector.

The study was carried out on the implementation of Six Sigma methodology in various manufacturing industries, and various performance indicators were identified while implementing the Six Sigma methodology. Case studies pertaining to service industries were not covered here.

Very little research has been carried out to measure the overall success of implementing Six Sigma methodology in manufacturing industries. This paper will provide value to students, researchers and practitioners of Six Sigma by providing insight into the implementation of Six Sigma in manufacturing industries.

The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study.

The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis.

The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal.

The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

This paper aims to explore the application of drumstick (Moringa oleifera) flower (DF) as a functional antioxidative ingredient in goat meat product.

Dried DF was included in the product formulation at 1% (Treatment I) and 2% (Treatment II) levels. The physicochemical, colour, textural and sensory quality as well as storage stability of nuggets with DF were determined against control.

The dried DF was found to be rich source of protein and dietary fibre, possessing good antioxidant potential. Chromatographic analysis of DF extract showed presence of 14 active principles known to have antioxidative properties. Inclusion of dried DF decreased pH values of emulsion (p = 0.005) as well as nuggets (p < 0.001) and increased (p < 0.001) the ash, dietary fibre and phenolic contents. The added DF affected the product’s lightness (p = 0.017), yellowness (p < 0.001, hardness (p < 0.001), adhesiveness (p = 0.032), cohesiveness (p = 0.006), gumminess and chewiness (p < 0.001). Sensory characteristics of control and product with DF were statistically similar except low (p = 0.002) flavour score for Treatment II. DF inclusion lowered (p < 0.001) thiobarbituric acid reactive substances number and total plate count.

DF can be used as a source of antioxidants and dietary fibre in goat meat nuggets to enhance their health value, functionality and storage stability.

Foods including goat meat nuggets enriched with goodness of functional ingredients like dietary fibre and natural antioxidants are gaining consumer’s preference globally. Inclusion of drumstick flower in goat meat nuggets significantly increases the dietary fibre and antioxidants making such products healthier and more stable. Consumption of goat meat nuggets added with drumstick flower is expected to improve consumer’s well-being as well.

The purpose of this study is to perform a detailed review on the numerical modeling of multiphase and multicomponent flows in microfluidic system using phase-field method. The phase-field method is of emerging importance in numerical computation of transport phenomena involving multiple phases and/or components. This method is not only used to model interfacial phenomena typical to multiphase flows encountered in engineering and nature but also turns out to be a promising tool in modeling the dynamics of complex fluid-fluid interfaces encountered in physiological systems such as dynamics of vesicles and red blood cells). Intrinsically, a priori unknown topological evolution of interfaces offers to be the most concerning challenge toward accurate modeling of moving boundary problems. However, the numerical difficulties can be tackled simultaneously with numerical convenience and thermodynamic rigor in the paradigm of the phase field method.

The phase-field method replaces the macroscopically sharp interfaces separating the fluids by a diffuse transition layer where the interfacial forces are smoothly distributed. As against the moving mesh methods (Lagrangian) for the explicit tracking of interfaces, the phase-field method implicitly captures the same through the evolution of a phase-field function (Eulerian). In contrast to the deployment of an artificially smoothing function for the interface as used in the volume of a fluid or level set method, however, the phase-field method uses mixing free energy for describing the interface. This needs the consideration of an additional equation for an order parameter. The dynamic evolution of the system (equation for order parameter) can be described by Allen–Cahn or Cahn–Hilliard formulation, which couples with the Navier–Stokes equation with the aid of a forcing function that depends on the chemical potential and the gradient of the order parameter.

In this review, first, the authors discuss the broad motivation and the fundamental theoretical foundation associated with phase-field modeling from the perspective of computational microfluidics. They subsequently pinpoint the outstanding numerical challenges, including estimations of the model-free parameters. They outline some numerical examples, including electrohydrodynamic flows, to demonstrate the efficacy of the method. Finally, they pinpoint various emerging issues and futuristic perspectives connecting the phase-field method and computational microfluidics.

This paper gives unique perspectives to future directions of research on this topic.

This paper aims to evaluate the effects of inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent) addition on the physico-chemical, sensory and textural attributes of restructured goat meat products. Health conscious consumers are much more interested in product with added health benefit. Keeping this in mind, this study was undertaken to find out effective ingredient for low fat restructured goat meat product.

Formulation for restructured goat meat blocks was optimized and four different formulation containing different ingredients, namely, control, inulin (3 per cent), chitosan (1 per cent) and carrageenan (0.5 per cent), were used to find out best ingredient for healthier goat meat product and various physicochemical and sensory properties of the product were evaluated.

Results showed that addition of carrageenan improved (p < 0.01) the product yield (86.0 per cent) significantly. The proximate composition, expressible water and water activity were similar. The moisture retention percentage was significantly (p < 0.01) reduced (86.0 per cent) due to addition of inulin. Carrageenan significantly (p < 0.05) increased the lightness (42.4) and yellowness (10) values. Significantly (p < 0.05) lower shear force values were observed in inulin (0.5) and chitosan (0.4) containing samples than control (0.7 kg/1.5 cm²). Hardness values were significantly (p < 0.05) lower in restructured product containing chitosan (56.1 N/cm²) and carrageenan (59.4 N/cm²). Similarly, springiness values were significantly (p < 0.05) lower (0.7 vs 0.8 cm) in carrageenan containing product. Inulin, chitosan and carrageenan did not significantly influence the sensory attributes of restructured goat meat product. It is concluded that inulin, chitosan and carrageenan could be used to improve technological and functional attributes of the healthier restructured goat meat product.

Future research may benefit from efforts to modify shelf life of the product by modifying packaging condition.

The healthier meat-based restructured goat meat product has been developed, and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect.