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Article
Publication date: 14 September 2023

Deepak Byotra and Sanjay Sharma

This study aims to understand how the texture shape, number of textures and addition of nanoparticle additives in lubricants impact the dynamic characteristics of journal bearing…

Abstract

Purpose

This study aims to understand how the texture shape, number of textures and addition of nanoparticle additives in lubricants impact the dynamic characteristics of journal bearing by comparing six different texture shapes like triangle, chevron, arc, circle, rectangle and elliptical applied in pressure-increasing region under various geometrical and operating conditions.

Design/methodology/approach

The finite element method approach has been employed to solve governing Reynold’s equation, assuming iso-viscous Newtonian fluid, for computation of performance parameters like stiffness and damping coefficient, threshold speed, etc. By using a regression model, the impact of adding nanoparticles Al2O3 and CuO to the base lubricant on viscosity variation is calculated for selected temperature ranges and weight fractions of nanoparticles.

Findings

The arc-shaped texture with an area density of 28.27%, eccentricity ratio of 0.2 and texture depth of 0.6 exhibited 35.22% higher direct stiffness and 41.4% higher damping coefficient compared to the lowest value in the circle-shaped texture. Increasing the number of arc-shaped textures on the bearing surface with low area density led to declining stiffness and damping parameters. However, with nanoparticle additives, the arc-shaped texture further showed 10.75% and 8.11% improvement in stiffness and 9.99% and 4.87% enhancement in damping coefficient for Al2O3 and CuO, respectively, at 90 °C temperature and 0.5% weight fraction.

Originality/value

By understanding the influence of texture shapes on the dynamic characteristics, engineers can design bearings that exhibit improved stability and enhance overall performance.

Details

Industrial Lubrication and Tribology, vol. 75 no. 9
Type: Research Article
ISSN: 0036-8792

Keywords

Article
Publication date: 1 February 2024

Suvranshu Pattanayak, Susanta Kumar Sahoo, Ananda Kumar Sahoo, Raviteja Vinjamuri and Pushpendra Kumar Dwivedi

This study aims to demonstrate a modified wire arc additive manufacturing (AM) named non-transferring arc and wire AM (NTA-WAM). Here, the build plate has no electrical arc…

Abstract

Purpose

This study aims to demonstrate a modified wire arc additive manufacturing (AM) named non-transferring arc and wire AM (NTA-WAM). Here, the build plate has no electrical arc attachment, and the system’s arc is ignited between tungsten electrode and filler wire.

Design/methodology/approach

The effect of various deposition conditions (welding voltage, travel speed and wire feed speed [WFS]) on bead characteristics is studied through response surface methodology (RSM). Under optimum deposition condition, a single-bead and thin-layered part is fabricated and subjected to microstructural, tensile testing and X-ray diffraction study. Moreover, bulk texture analysis has been carried out to illustrate the effect of thermal cycles and tensile-induced deformations on fibre texture evolutions.

Findings

RSM illustrates WFS as a crucial deposition parameter that suitably monitors bead width, height, penetration depth, dilution, contact angle and microhardness. The ferritic (acicular and polygonal) and lath bainitic microstructure is transformed into ferrite and pearlitic micrographs with increasing deposition layers. It is attributed to a reduced cooling rate with increased depositions. Mechanical testing exhibits high tensile strength and ductility, which is primarily due to compressive residual stress and lattice strain development. In deposits, ϒ-fibre evolution is more resilient due to the continuous recrystallisation process after each successive deposition. Tensile-induced deformation mostly favours ζ and ε-fibre development due to high strain accumulations.

Originality/value

This modified electrode arrangement in NTA-WAM suitably reduces spatter and bead height deviation. Low penetration depth and dilution denote a reduction in heat input that enhances the cooling rate.

Details

Rapid Prototyping Journal, vol. 30 no. 3
Type: Research Article
ISSN: 1355-2546

Keywords

Article
Publication date: 6 October 2023

Gabriel Maschio, Liana Stoll, Rosiele Lappe Padilha, Kelly de Moraes, Fernanda Leal Leães, Roberta Cruz Silveira Thys and Voltaire Sant'Anna

The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on…

Abstract

Purpose

The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product.

Design/methodology/approach

Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored their acceptance and checked all attributes applied to the four samples in the blind and informed tests. The texture, color, proximate composition and bake properties were measured.

Findings

The acceptance of both cakes, with and without banana peel, was not affected when consumers were informed that there was a residue in both cakes. Relative risk indicated that information had no influence on acceptance. Panettone with banana pulp showed a reduction in acceptance when volunteers were informed of the presence of banana peel. Risk analysis showed a significant relative risk of product rejection when consumers were aware of information. The addition of banana peel enhanced panettone chewiness and crumb hardness, reduced bake loss of cakes, reduced the volume of both products and changed some color parameters of both products.

Originality/value

Banana peel is a source of functional compounds, but it is not clear how consumers react when informed that the food presents it.

Details

British Food Journal, vol. 125 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 29 February 2024

Surbhi Kapoor, Amarjeet Kaur, Vikas Kumar and Monika Choudhary

This paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics.

Abstract

Purpose

This paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics.

Design/methodology/approach

Samples of refined flour (control) and refined wheat flour with varying levels of FP were prepared for each bakery item. Sensory evaluations using a nine-point hedonic scale were conducted. Different concentrations of FP (20% for cakes, 12.5% for bread and 12.5% for doughnuts) were tested to achieve sensory acceptability.

Findings

The addition of FP at specified concentrations achieved sensory acceptability in the tested bakery items, significantly impacting overall acceptability. Incorporating FP led to textural attribute alterations, including increased hardness, gumminess and chewiness, alongside reduced cohesiveness and elasticity. Color properties were influenced, affecting lightness, redness and yellowness of the bakery items. Proximate composition analysis highlighted shifts in moisture, protein, fiber, fat and ash content between control and accepted samples. Mineral content analysis revealed notable differences in calcium, potassium, iron, magnesium and sodium between control and accepted samples.

Originality/value

These findings demonstrate the potential of FP to enhance bakery products, offering promising industrial applications in producing nutritionally enriched and visually appealing baked products.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 10 August 2023

Shivani Rustagi, Sheeba Khan, Tanu Jain, Ranjana Singh and Vinod Kumar Modi

Gluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims…

Abstract

Purpose

Gluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them.

Design/methodology/approach

A combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins.

Findings

The optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor.

Originality/value

Nonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.

Article
Publication date: 29 September 2021

Swetha Parvatha Reddy Chandrasekhara, Mohan G. Kabadi and Srivinay

This study has mainly aimed to compare and contrast two completely different image processing algorithms that are very adaptive for detecting prostate cancer using wearable…

Abstract

Purpose

This study has mainly aimed to compare and contrast two completely different image processing algorithms that are very adaptive for detecting prostate cancer using wearable Internet of Things (IoT) devices. Cancer in these modern times is still considered as one of the most dreaded disease, which is continuously pestering the mankind over a past few decades. According to Indian Council of Medical Research, India alone registers about 11.5 lakh cancer related cases every year and closely up to 8 lakh people die with cancer related issues each year. Earlier the incidence of prostate cancer was commonly seen in men aged above 60 years, but a recent study has revealed that this type of cancer has been on rise even in men between the age groups of 35 and 60 years as well. These findings make it even more necessary to prioritize the research on diagnosing the prostate cancer at an early stage, so that the patients can be cured and can lead a normal life.

Design/methodology/approach

The research focuses on two types of feature extraction algorithms, namely, scale invariant feature transform (SIFT) and gray level co-occurrence matrix (GLCM) that are commonly used in medical image processing, in an attempt to discover and improve the gap present in the potential detection of prostate cancer in medical IoT. Later the results obtained by these two strategies are classified separately using a machine learning based classification model called multi-class support vector machine (SVM). Owing to the advantage of better tissue discrimination and contrast resolution, magnetic resonance imaging images have been considered for this study. The classification results obtained for both the SIFT as well as GLCM methods are then compared to check, which feature extraction strategy provides the most accurate results for diagnosing the prostate cancer.

Findings

The potential of both the models has been evaluated in terms of three aspects, namely, accuracy, sensitivity and specificity. Each model’s result was checked against diversified ranges of training and test data set. It was found that the SIFT-multiclass SVM model achieved a highest performance rate of 99.9451% accuracy, 100% sensitivity and 99% specificity at 40:60 ratio of the training and testing data set.

Originality/value

The SIFT-multi SVM versus GLCM-multi SVM based comparison has been introduced for the first time to perceive the best model to be used for the accurate diagnosis of prostate cancer. The performance of the classification for each of the feature extraction strategies is enumerated in terms of accuracy, sensitivity and specificity.

Details

International Journal of Pervasive Computing and Communications, vol. 20 no. 1
Type: Research Article
ISSN: 1742-7371

Keywords

Article
Publication date: 12 January 2023

Supriya Yadav, Kulwant Singh, Anmol Gupta, Mahesh Kumar, Niti Nipun Sharma and Jamil Akhtar

The purpose of this paper is to predict a suitable paper substrate which has high capillary pressure with the tendency of subsequent fluid wrenching in onward direction for the…

Abstract

Purpose

The purpose of this paper is to predict a suitable paper substrate which has high capillary pressure with the tendency of subsequent fluid wrenching in onward direction for the fabrication of microfluidics device application.

Design/methodology/approach

The experiment has been done on the WhatmanTM grade 1, WhatmanTM chromatography and nitrocellulose paper samples which are made by GE Healthcare Life Sciences. The structural characterization of paper samples for surface properties has been done by scanning electron microscope and ImageJ software. Identification of functional groups on the surface of samples has been done by Fourier transform infrared analysis. A finite elemental analysis has also been performed by using the “Multiphase Flow in Porous Media” module of the COMSOL Multiphysics tool which combines Darcy’s law and Phase Transport in Porous Media interface.

Findings

Experimentally, it has been concluded that the paper substrate for flexible microfluidic device application must have large number of internal (intra- and interfiber) pores with fewer void spaces (external pores) that have high capillary pressure to propel the fluid in onward direction with narrow paper fiber channel.

Originality/value

Surface structure has a dynamic impact in paper substrate utilization in multiple applications such as paper manufacturing, printing process and microfluidics applications.

Details

Microelectronics International, vol. 41 no. 1
Type: Research Article
ISSN: 1356-5362

Keywords

Open Access
Article
Publication date: 27 November 2023

Siddig Hussein Hamad

The purpose of this article is to investigate on changes of the microbial load and the chemical and physical properties of date fruits stored for 6 months under two different…

Abstract

Purpose

The purpose of this article is to investigate on changes of the microbial load and the chemical and physical properties of date fruits stored for 6 months under two different temperatures.

Design/methodology/approach

A composite sample of 100 kg date fruits from the Khalas variety, season 2019, was collected from the local market in Al Ahsa Province, Saudi Arabia, packaged in 1 kg lots, stored at room and refrigerator temperatures and the microbial contamination and the chemical and physical properties monitored over a period of six months of storage. Total bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts and molds were counted and representatives of yeast and mold contaminants were identified using morphological, physiological and molecular typing techniques. Changes in the color and texture of the samples were also monitored during storage.

Findings

The yeasts detected were two strains of each of Lachancea thermotolerans and Rhodosporidiobolus fluvialis and one strain of Cystofilobasidium lacus-mascardii. For molds, one strain of each of Aspergillus niger, Aspergillus flavus, Penicillium chrysogenum and Aspergillus caespitosus have been detected. No significant growth of these microorganisms was observed, but enough load persisted during storage that makes the samples not meeting the microbiological standards. There were significant changes in the color and texture of the fruits during storage.

Originality/value

These findings add important information that can help producers and processors to improve quality and promote marketing of date fruits, especially to international markets.

Details

Arab Gulf Journal of Scientific Research, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1985-9899

Keywords

Article
Publication date: 6 June 2023

Hümeyra Çetin Babaoğlu, Sultan Arslan Tontul, Lokman Karaduman and Yakup Üzgü

The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.

Abstract

Purpose

The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.

Design/methodology/approach

In this study, muffin production was carried out with sourdough powder addition at the rate of 0, 15 and 30%. To obtain the sourdough powder, sourdough was fermented by using Lactobacillus fermentum, Lactococcus lactis (previously isolated from spontaneous sourdough) and Saccharomyces cerevisiae.

Findings

The specific volume, number of crumb pores and total pore area were not adversely affected by the addition of 15% or 30% sourdough powder (p > 0.05). The sourdough addition reduced the L* values of the muffin crust, while the b* value of the muffin crumb with 30% sourdough powder decreased compared to the control (p < 0.05). The addition of sourdough powder decreased eGI and RDS values and increased SDS content of samples (p < 0.05). In storage, the mould growth was observed in the control group and samples containing 15% sourdough powder on the 5th day, while the samples containing 30% sourdough powder were moulded on the 7th day. The sourdough powder increased the hardness and chewiness values of samples (p < 0.05), while it had no significant effect on springiness, cohesiveness and resilience (p > 0.05).

Originality/value

The sourdough powder provides a lower glycemic index and longer microbial shelf life that makes the product advantageous in consumer demand. This is the first time sourdough powder has been used to achieve this purpose.

Details

British Food Journal, vol. 125 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 February 2024

Chunxia Zhu and Xianling Meng

Micro-texture is processed on the surface to reduce the friction of the contact surface, and its application is more and more extensive. The purpose of this paper is to create a…

20

Abstract

Purpose

Micro-texture is processed on the surface to reduce the friction of the contact surface, and its application is more and more extensive. The purpose of this paper is to create a texture function model to study the influence of surface parameters on the accuracy of the simulated surface so that it can more accurately reflect the characteristics of the real micro-textured surface.

Design/methodology/approach

The microstructure function model of rough surfaces is established based on fractal geometry and polar coordinate theory. The offset angle θ is introduced into the fractal geometry function to make the surface asperity normal perpendicular to the tangent of the surface. The 2D and 3D contour surfaces of the surface groove texture are analyzed by MATLAB simulation. The effects of fractal parameters (D and G) and texture parameter h on the curvature of the surface micro-texture model were studied.

Findings

This paper more accurately characterizes the textured 3D curved surface, especially the surface curvature. The scale coefficient G significantly affects curvature, and the influence of fractal dimension D and texture parameters on curvature can be ignored.

Originality/value

The micro-texture model of the rough surface was successfully established, and the range of fractal parameters was determined. It provides a new method for the study of surface micro-texture tribology.

Peer review

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-09-2023-0298/

Details

Industrial Lubrication and Tribology, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0036-8792

Keywords

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