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The purpose of this paper is to investigate the performance of bio-based lubricants (BBL), namely, palm mid-olein (PMO) enriched with an antioxidant agent, tertiary-butylhydroquinone (TBHQ) and a viscosity improver, ethylene-vinyl acetate (EVA), in journal bearing (JB) applications.

Samples of the BBL were prepared by blending it with TBHQ and EVA at various blending ratios. The oxidative stability (OS) and viscosity of the BBL samples were examined using differential scanning calorimetry and a viscometer, respectively. Meanwhile, their performance in JB applications was evaluated through the use of a JB test rig with a 0.5 length-to-diameter ratio at various operating conditions.

It was found that the combination of PMO + TBHQ + EVA demonstrated a superior oil film pressure and load-carrying capacity, resulting in a reduced friction coefficient and a smaller attitude angle compared to the use of only PMO or VG68. However, it was observed that the addition of TBHQ and EVA to the PMO did not have a significant impact on the minimum oil film thickness.

The results would be quite useful for researchers generally and designers of bearings in particular.

This study used PMO as the base stock, and its compatibility with TBHQ and EVA was investigated in terms of its OS and viscosity. The performance of this treated BBL was evaluated in a hydrodynamic JB.

The peer review history for this article is available at: https://publons.com/publon/10.1108/ILT-11-2023-0363/

This study aims to provide a salt ready-mix to instant fried noodles manufacturers.

Response surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.

The results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate), disodium phosphate, sodium hexametaphosphate, tripotassium phosphate and sodium chloride were 0.64%, 0.29%, 0.25%, 0.46% and 0.78% on flour weight basis, respectively.

To the best of the authors’ knowledge, this is the first study to assess the effect of different combinations of different salts on the quality of noodles. These findings will also benefit noodle manufacturers, assisting in production of superior quality noodles.

The purpose of this paper is to investigate the impact of near-wall treatment approaches, which are crucial parameters in predicting the flow characteristics of open channels, and the influence of different vegetation covers in different layers.

Ansys Fluent, a computational fluid dynamics software, was used to calculate the flow and turbulence characteristics using a three-dimensional, turbulent (k-e realizable), incompressible and steady-flow assumption, along with various near-wall treatment approaches (standard, scalable, non-equilibrium and enhanced) in the vegetated channel. The numerical study was validated concerning an experimental study conducted in the existing literature.

The numerical model successfully predicted experimental results with relative error rates below 10%. It was determined that nonequilibrium wall functions exhibited the highest predictive success in experiment Run 1, standard wall functions in experiment Run 2 and enhanced wall treatments in experiment Run 3. This study has found that plant growth significantly alters open channel flow. In the contact zones, the velocities and the eddy viscosity are low, while in the free zones they are high. On the other hand, the turbulence kinetic energy and turbulence eddy dissipation are maximum at the solid–liquid interface, while they are minimum at free zones.

This is the first study, to the best of the author’s knowledge, concerning the performance of different near-wall treatment approaches on the prediction of vegetation-covered open channel flow characteristics. And this study provides valuable insights to improve the hydraulic performance of open-channel systems.

This study aims to investigate the effects of nano or inorganic fillers on unsaturated polyester’s (UPE) thermal, mechanical, and physical properties. UPE reinforced with nanoparticles shows better properties than the pure polymer itself. Nano or inorganic fillers are used in the polymeric matrix to improve thermal, mechanical and physical properties.

To improve thermal, mechanical and physical properties, UPE resin was modified with silica (S), boron nitride (BN) and S/BN hybrid nanoparticles at different ratios. Viscosity and solids content measurement, Fourier transform infrared spectroscopy, contact angle measurement, scanning electron microscopy (SEM), thermogravimetric analysis (TGA) and thermal conductivity coefficient tests were performed on the samples.

In the SEM analysis, the UPE sample showed a smooth appearance, while all samples containing additives showed phase separation and overall heterogeneous distribution. TGA results demonstrated that the thermal stability of the resin increased in the presence of S and BN additives. According to the results, it was observed that the presence of S and BN additives in the UPE resin and the use of certain ratios improved the resin properties.

As a result of the literature search, to the best of the authors’ knowledge, no study was found in which BN nanoparticles were included in the UPE resin together with S.

In pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing.

This work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink.

Among the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm³/s extrusion rate, with minimum alteration in colour.

Food layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

A novel type of heat transfer fluid known as hybrid nanofluids is used to improve the efficiency of heat exchangers. It is observed from literature evidence that hybrid nanofluids outperform single nanofluids in terms of thermal performance. This study aims to address the stagnation point flow induced by Williamson hybrid nanofluids across a vertical plate. This fluid is drenched under the influence of mixed convection in a Darcy–Forchheimer porous medium with heat source/sink and entropy generation.

By applying the proper similarity transformation, the partial differential equations that represent the leading model of the flow problem are reduced to ordinary differential equations. For the boundary value problem of the fourth-order code (bvp4c), a built-in MATLAB finite difference code is used to tackle the flow problem and carry out the dual numerical solutions.

The shear stress decreases, but the rate of heat transfer increases because of their greater influence on the permeability parameter and Weissenberg number for both solutions. The ability of hybrid nanofluids to strengthen heat transfer with the incorporation of a porous medium is demonstrated in this study.

The findings may be highly beneficial in raising the energy efficiency of thermal systems.

The originality of the research lies in the investigation of the Darcy–Forchheimer stagnation point flow of a Williamson hybrid nanofluid across a vertical plate, considering buoyancy forces, which introduces another layer of complexity to the flow problem. This aspect has not been extensively studied before. The results are verified and offer a very favorable balance with the acknowledged papers.

This paper aims to develop a stable gel-type lubricant emulating commercial conditions. This encompassed rheological and tribological assessments, alongside field trials on the Medellín tram system.

The gel-type lubricant with graphite and aluminum powder is synthesized. Rheological tests, viscosity measurements and linear viscoelastic regime assessments are conducted. Subsequently, tribological analyses encompassing four-ball and twin disc methods are executed. Finally, real-world testing is performed on the Medellín tram system.

An achieved lubricant met the stipulated criteria, yielding innovative insights into the interaction of graphite and aluminum powder additives under varying tests.

Novel findings are unveiled regarding the interaction of graphite and aluminum powder additives in tribological, rheological and real-world trials. In addition, the wear behavior of polymers is observed, along with the potential utilization of such additives in tramway systems.

This paper aims to establish a lattice Boltzmann (LB) method for solid-liquid phase transition (SLPT) from the pore scale to the representative elementary volume (REV) scale. By applying this method, detailed information about heat transfer and phase change processes within the pores can be obtained, while also enabling the calculation of larger-scale SLPT problems, such as shell-and-tube phase change heat storage systems.

Three-dimensional (3D) pore-scale enthalpy-based LB model is developed. The computational input parameters at the REV scale are derived from calculations at the pore scale, ensuring consistency between the two scales. The approaches to reconstruct the 3D porous structure and determine the REV of metal foam were discussed. The implementation of conjugate heat transfer between the solid matrix and the solid−liquid phase change material (SLPCM) for the proposed model is developed. A simple REV-scale LB model under the local thermal nonequilibrium condition is presented. The method of bridging the gap between the pore-scale and REV-scale enthalpy-based LB models by the REV is given.

This coupled method facilitates detailed simulations of flow, heat transfer and phase change within pores. The approach holds promise for multiscale calculations in latent heat storage devices with porous structures. The SLPT of the heat sinks for electronic device thermal control was simulated as a case, demonstrating the efficiency of the present models in designing and optimizing SLPT devices.

A coupled pore-scale and REV-scale LB method as a numerical tool for investigating phase change in porous materials was developed. This innovative approach allows for the capture of details within pores while addressing computations over a large domain. The LB method for simulating SLPT from the pore scale to the REV scale was given. The proposed method addresses the conjugate heat transfer between the SLPCM and the solid matrix in the enthalpy-based LB model.

In recent times, there has been a growing interest in buoyancy-induced heat transfer within confined enclosures due to its frequent occurrence in heat transfer processes across diverse engineering disciplines, including electronic cooling, solar technologies, nuclear reactor systems, heat exchangers and energy storage systems. Moreover, the reduction of entropy generation holds significant importance in engineering applications, as it contributes to enhancing thermal system performance. This study, a numerical investigation, aims to analyze entropy generation and natural convection flow in an inclined square enclosure filled with Ag–MgO/water and Ag–TiO2/water hybrid nanofluids under the influence of a magnetic field. The enclosure features heated slits along its bottom and left walls. Following the Boussinesq approximation, the convective flow arises from a horizontal temperature difference between the partially heated walls and the cold right wall.

The governing equations for laminar unsteady natural convection flow in a Newtonian, incompressible mixture is solved using a Marker-and-Cell-based finite difference method within a customized MATLAB code. The hybrid nanofluid’s effective thermal conductivity and viscosity are determined using spherical nanoparticle correlations.

The numerical investigations cover various parameters, including nanoparticle volume concentration, Hartmann number, Rayleigh number, heat source/sink effects and inclination angle. As the Hartmann and Rayleigh numbers increase, there is a significant enhancement in entropy generation. The average Nusselt number experiences a substantial increase at extremely high values of the Rayleigh number and inclination.

This numerical investigation explores advanced applications involving various combinations of influential parameters, different nanoparticles, enclosure inclinations and improved designs. The goal is to control fluid flow and enhance heat transfer rates to meet the demands of the Fourth Industrial Revolution.

In a 90° tilted enclosure, the addition of 5% hybrid nanoparticles to the base fluid resulted in a 17.139% increase in the heat transfer rate for Ag–MgO nanoparticles and a 16.4185% increase for Ag–TiO2 nanoparticles compared to the base fluid. It is observed that a 5% nanoparticle volume fraction results in an increased heat transfer rate, influenced by variations in both the Darcy and Rayleigh numbers. The study demonstrates that the Ag–MgO hybrid nanofluid exhibits superior heat transfer and fluid transport performance compared to the Ag–TiO2 hybrid nanofluid. The simulations pertain to the use of hybrid magnetic nanofluids in fuel cells, solar cavity receivers and the processing of electromagnetic nanomaterials in enclosed environments.

The purpose of this study is to adapt the incompressible smoothed particle hydrodynamics (ISPH) method with artificial intelligence to manage the physical problem of double diffusion inside a porous L-shaped cavity including two fins.

The ISPH method solves the nondimensional governing equations of a physical model. The ISPH simulations are attained at different Frank–Kamenetskii number, Darcy number, coupled Soret/Dufour numbers, coupled Cattaneo–Christov heat/mass fluxes, thermal radiation parameter and nanoparticle parameter. An artificial neural network (ANN) is developed using a total of 243 data sets. The data set is optimized as 171 of the data sets were used for training the model, 36 for validation and 36 for the testing phase. The network model was trained using the Levenberg–Marquardt training algorithm.

The resulting simulations show how thermal radiation declines the temperature distribution and changes the contour of a heat capacity ratio. The temperature distribution is improved, and the velocity field is decreased by 36.77% when the coupled heat Cattaneo–Christov heat/mass fluxes are increased from 0 to 0.8. The temperature distribution is supported, and the concentration distribution is declined by an increase in Soret–Dufour numbers. A rise in Soret–Dufour numbers corresponds to a decreasing velocity field. The Frank–Kamenetskii number is useful for enhancing the velocity field and temperature distribution. A reduction in Darcy number causes a high porous struggle, which reduces nanofluid velocity and improves temperature and concentration distribution. An increase in nanoparticle concentration causes a high fluid suspension viscosity, which reduces the suspension’s velocity. With the help of the ANN, the obtained model accurately predicts the values of the Nusselt and Sherwood numbers.

A novel integration between the ISPH method and the ANN is adapted to handle the heat and mass transfer within a new L-shaped geometry with fins in the presence of several physical effects.