scholarly journals Influence of Processing Conditions on Melt Blown Web Structure: Part 2 -Primary Airflow Rate

2005 ◽  
Vol os-14 (2) ◽  
pp. 1558925005os-14 ◽  
Author(s):  
Randall R. Bresee ◽  
A. Qureshi ◽  
Matthew C. Pelham
Keyword(s):  
Pore Structure ◽  
Fiber Orientation ◽  
Structural Features ◽  
Airflow Rate ◽  
Processing Conditions ◽  
Detailed Structure ◽  
Web Structure ◽  
Processing Variables ◽  
Polypropylene Melt

We are continuing an effort to quantitatively measure the influence of processing variables on the detailed structure of commercial polypropylene melt blown (MB) webs. In this paper, we report the influence of primary airflow rate on fiber entanglement, global fiber orientation and pore structure in webs. This enabled us to quantify the influence of primary airflow on web structural features as well as achieve greater understanding of the commercial MB process.

scholarly journals Influence of Processing Conditions on Melt Blown Web Structure: Part 1 – DCD

2004 ◽  
Vol os-13 (1) ◽  
pp. 1558925004os-13 ◽  
Author(s):  
Randall R. Bresee ◽  
Uzair A. Qureshi
Keyword(s):  
Pore Structure ◽  
Fiber Orientation ◽  
Processing Conditions ◽  
Detailed Structure ◽  
Web Structure ◽  
Polypropylene Melt

We begin an effort to quantitatively measure the influence of processing conditions on the detailed structure of commercial polypropylene melt blown (MB) webs. In this paper, we report the influence of die-to-collector distance (DCD) on fiber entanglement, fiber orientation and pore structure in webs. This enabled us to quantify the influence of DCD on web structure as well as achieve greater understanding of the commercial MB process.

scholarly journals Influence of process Conditions on Melt Blown Web Structure. Part IV - Fiber Diameter

2006 ◽  
Vol 1 (1) ◽  
pp. 155892500600100 ◽  
Author(s):  
Randall R. Bresee ◽  
Uzair A. Qureshi
Keyword(s):  
Fiber Diameter ◽  
Process Conditions ◽  
Experimental Measurements ◽  
Airflow Rate ◽  
Melt Blowing ◽  
Throughput Rate ◽  
Web Structure ◽  
Processing Variables ◽  
Die Temperature ◽  
Polypropylene Melt

We are continuing an effort to quantitatively measure the influence of processing variables on the structure of polypropylene melt blown webs. In this paper, we report experimental measurements of the influence of die-to-collector distance, primary airflow rate, die temperature, collector speed and resin throughput rate on the diameter of fibers in fully-formed webs. This enabled us to quantitatively compare the influence of these processing variables on fiber diameter as well as to achieve greater understanding of the melt blowing process.

scholarly journals Influence of Processing Conditions on Melt Blown Web Structure. Part III — Water Quench

2005 ◽  
Vol os-14 (4) ◽  
pp. 1558925005os-14 ◽  
Author(s):  
Randall R. Bresee ◽  
Uzair A. Qureshi
Keyword(s):  
Fiber Diameter ◽  
Thermal Quenching ◽  
Processing Conditions ◽  
Quenching Rate ◽  
Cool Water ◽  
Web Structure ◽  
Water Quench ◽  
Commercial Processing ◽  
Bundle Size ◽  
Polypropylene Melt

The overall goal of our recent research has been to quantitatively measure the influence of commercial processing variables on the structure of polypropylene melt blown webs. In this paper, we applied a cool water quench spray to fibers to increase their thermal quenching rate. Then, we collected webs and measured single fiber diameter, shot content, fiber bundle size, basis weight uniformity and pore structure. The structure of webs produced with and without quenching was compared to access the influence of quenching on webs.

Design Milling Parameters Optimization System Based on Thin-Walled Parts

2011 ◽  
Vol 189-193 ◽  
pp. 2482-2485
Author(s):  
Xin Hua Mao ◽  
Zhi Gang Hu ◽  
Ting Ting Huang
Keyword(s):  
Structural Features ◽  
Parameters Optimization ◽  
Processing Conditions ◽  
Milling Force ◽  
Optimization System ◽  
Milling Parameters ◽  
Low Stiffness ◽  
Thin Walled

Because of its low stiffness and intensity structural features, thin-walled parts affected by milling force, easily produce deformation and vibration among processing. In this paper, by optimizing milling parameters, it can be realized to control the size of the dynamic milling force and the milling state. Then it reaches the purpose to decrease workpiece deformation, and makes processing conditions maintain a stable. It not only reduces deformation caused by the vibration, but also makes thin-walled parts errors meet the tolerance requirements.

Proteins Encapsulated in Porous Sol-Gels: Biomolecules as Pore Structure Templates

1996 ◽  
Vol 431 ◽  
Author(s):  
B. C. Dave ◽  
B. Dunn ◽  
J. S. Valentine ◽  
J. I. Zink
Keyword(s):  
Pore Structure ◽  
Pore Formation ◽  
Noncovalent Interactions ◽  
Sol Gel ◽  
Structural Features ◽  
Specific Model ◽  
The Matrix ◽  
Model Protein ◽  
Cyt C ◽  
Physical And Chemical

AbstractPorous inorganic SiO2 glasses obtained by the sol-gel route represent a unique matrix for encapsulation of biomolecules wherein the pores act as enclosures for high molecular weight proteins. These hybrid materials are characterized by a pore-biomolecule interface between the pore walls and the protein surface. As a specific model protein, cytochrome c (cyt c) is used to elucidate the nature of physical and chemical interactions between the pores of the matrix and the protein. Evidence from optical absorption, and resonance Raman (RR) spectroscopy methods indicates that the dopant protein alters the structural features of the pore walls. The optical and vibrational measurements strongly suggest that the pores that contain the trapped protein undergo little or no structural change during aging and drying as compared to protein-free pores. Vibrational RR analysis of the trapped cyt c also suggests that the protein resides in a pore where the pore dimensions conform to the shape of the protein. The results indicate that noncovalent interactions between the surface of the protein and the pore walls govern the dynamics of pore formation during gelation and individual biomolecules act as structural templates to design local pore structure.

Sintering Densification in Fabrication of Particle Reinforced Ceramic

2012 ◽  
Vol 184-185 ◽  
pp. 1194-1197
Author(s):  
Bin Li ◽  
Hong Wang
Keyword(s):  
Microstructure Evolution ◽  
Processing Conditions ◽  
Processing Variables

Particle reinforced ceramics can be fabricated by a variety of methods, some of which have their origins in early civilization. The key objective of sintering studies is therefore to understand how the processing variables influence the microstructure evolution. In this way, useful information can be provided for the practical effort of designing processing conditions for producing the required microstructure.

The fine structure of the pits of Eucalyptus regnans (F. Muell.) and their relation to the movement of liquids into the wood

1960 ◽  
Vol 8 (1) ◽  
pp. 51 ◽  
Author(s):  
J Cronshaw
Keyword(s):  
Secondary Wall ◽  
Structural Features ◽  
Cellulose Microfibrils ◽  
Primary Wall ◽  
Detailed Structure ◽  
Eucalyptus Regnans ◽  
Pit Membrane ◽  
Parenchyma Cells ◽  
Ray Parenchyma ◽  
Ray Parenchyma Cells

Observstion in the electron microscope of carbon replicas of the pits of vessels, ray parenchyma cells, fibres, and tracheids of Eucalyptus regnans has shown the detailed structure of the pit borders and the pit closing membranes. In all cases in the mature wood the primary wall is left apparently without modification as the pit membrane. Unlike the borders of the pits of fibre tracheids and tracheids, the pit borders of the vessels are not separate; the cellulose microfibrils of a border may be common to several pits. The pit borders of fibre traoheids and tracheids are developed as separate entities and have a structure similar to the pit borders of softwood tracheids. The structure of the secondary wall layers associated with the pits is described and related to the structure of the pits. The fine structural features of the pits, especially of the pit closing membranes, are discussed in relation to the movement of liquids into wood.

Preparation of Nanoemulsion

2022 ◽  
pp. 24-43
Author(s):  
Elaine Elaine ◽  
Kar Lin Nyam
Keyword(s):  
Delivery System ◽  
Processing Parameters ◽  
Optimization Process ◽  
Processing Conditions ◽  
Related Field ◽  
Future Studies ◽  
Processing Variables

Nanoemulsion is a versatile emulsion-based delivery system that can be structured or prepared with different compositions, methods, or processing variables. Although single nanoemulsion has been a promising delivery carrier in numerous industries, the innovation of double nanoemulsion is introduced to provide different benefits. However, the nanoemulsion must be optimized in terms of the composition and emulsification methods to maintain the integrity of the delivery system. Therefore, the optimization of nanoemulsion can range from deciding the type and concentration of compositions (aqueous, lipid, surfactants) to the processing conditions during emulsification. The current options of emulsification methods, processing parameters, and optimization process of nanoemulsion are highlighted and elaborated in this chapter. This allows readers to understand the fundamental principles of nanoemulsion preparation and encourage future studies and applications in the related field.

Efecto de las condiciones de procesamiento, contenido de grasa y grado de frescura de la materia prima en la calidad de filetes de bagre ahumados / Effect of processing conditions, lipids content and freshness on acceptability of smoked catfish

1999 ◽  
Vol 5 (2) ◽  
pp. 167-176 ◽  
Author(s):  
E. Tomé ◽  
M. Kodaira ◽  
Y. Matsunaga
Keyword(s):  
Salt Concentration ◽  
Sensory Attributes ◽  
Processing Conditions ◽  
Fatty Fish ◽  
Moisture Contents ◽  
Dehydration Rate ◽  
Processing Variables ◽  
Raw Fish ◽  
Better Than

This work has evaluated the effect of processing conditions on the acceptance of smoked catfish (P. fasciatum). The processing variables studied were thickness (1.9 and 3.6 cm), salting time (30, 60 and 90 min) and smoking time (4, 5 and 6 h at varying temperatures). The influence of the species (P. pirinampu and P. fasciatum) and the freshness of the fillets were also studied. Smoked fillets of 1.9 cm thickness had moisture contents significantly (p < 0.05) lower and the salt concentration was significantly greater than in the salted smoked fillets of 3.6 cm thickness. The thinner fillets received the greatest scores for texture and appearance. Concerning salting time, fillets salted for 30 min received the greatest score for overall acceptance. The greatest dehydration rate ocurred during the first 3 h of smoking at temperatures between 30 and 50°C. Color and texture of products with 5 h and 6 h of smoking were better than those with only 4 h. Lipids content greatly affected sensorial acceptance of smoked products; fillets from P. pirinampu, a fatty fish, received the lowest score for all the sensory attributes evaluated. The loss of freshness of raw fish affected negatively the odor, appearance and overall acceptance of the products.

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