scholarly journals Quality Evaluation of Remelted A356 Scraps

2016 ◽  
Vol 16 (3) ◽  
pp. 151-156 ◽  
Author(s):  
C. Yuksel ◽  
O. Tamer ◽  
E. Erzi ◽  
U. Aybarc ◽  
E. Cubuklusu ◽  
...  
Keyword(s):  
Cost Reduction ◽  
Quality Evaluation ◽  
Die Casting ◽  
Raw Material ◽  
Reduced Pressure ◽  
Casting Quality ◽  
Aluminium Casting Alloy ◽  
Pressure Test ◽  
Machined Parts

AbstractA356 is one of the widely used aluminium casting alloy that has been used in both sand and die casting processes. Large amounts of scrap metal can be generated from the runner systems and feeders. In addition, chips are generated in the machined parts. The surface area with regard to weight of chips is so high that it makes these scraps difficult to melt. Although there are several techniques evolved to remedy this problem, yet the problem lies in the quality of the recycled raw material. Since recycling of these scrap is quite important due to the advantages like energy saving and cost reduction in the final product, in this work, the recycling efficiency and casting quality were investigated. Three types of charges were prepared for casting: %100 primary ingot, %100 scrap aluminium and fifty-fifty scrap aluminium and primary ingot mixture were used. Melt quality was determined by calculating bifilm index by using reduced pressure test. Tensile test samples were produced by casting both from sand and die moulds. Relationship between bifilm index and tensile strength were determined as an indication of correlation of melt quality. It was found that untreated chips decrease the casting quality significantly. Therefore, prior to charging the chips into the furnace for melting, a series of cleaning processes has to be used in order to achieve good quality products.

scholarly journals Effects of Casting Conditions for Reduced Pressure Test on Melt Quality of Al-Si Alloy

Metals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1422
Author(s):  
Ho Sung Jang ◽  
Ho Jung Kang ◽  
Jin Young Park ◽  
Yoon Suk Choi ◽  
Sunmi Shin
Keyword(s):  
Sampling Method ◽  
Hydrogen Diffusion ◽  
Heating Temperature ◽  
Reduced Pressure ◽  
Hydrogen Diffusion Coefficient ◽  
Atmospheric Exposure ◽  
Pressure Test ◽  
The Difference ◽  
The One

The present study investigated the effect of the casting conditions for the reduced pressure test (RPT) on the melt quality of Al-Si alloy. The casting conditions considered in RPT were the atmospheric exposure during melting, sampling method, and mold pre-heating temperature. Density Index (DI) was measured to quantify the melt quality of the Al-Si alloy casted with the different casting conditions for the RPT. The sample with blocking atmospheric exposure during melting was 5.6% lower in DI than the one without blocking. DI showed a 1.9% gap between scooping-out and pouring sampling methods. Increasing mold pre-heating temperature from 100 °C to 250 °C increased the DI of the alloy from 8.5% to 18.7%. On the other hand, when the mold pre-heating temperature was 350 °C, the DI of the alloy dropped sharply to 0.9%. The melt quality of the alloys was analyzed by measuring the pores and microstructure and simulating the solidification of the samples. It was presumed that the oxides and inclusions in the molten alloys caused the difference in DI according to the atmospheric exposure and the sampling method. The difference in DI according to the mold pre-heating temperature could be understood by calculating the solidification starting time and hydrogen diffusion coefficient during the solidification of the alloys in RPT.

scholarly journals Quality Evaluation of Melinjo Seeds (Gnetum gnemon L.)Using Digital Image Processing

2018 ◽  
Vol 7 (2) ◽  
pp. 106 ◽  
Author(s):  
Slamet Widodo ◽  
Muhammad Kalili
Keyword(s):  
Image Processing ◽  
Digital Image Processing ◽  
Digital Image ◽  
Quality Evaluation ◽  
Seed Extract ◽  
Raw Material ◽  
Key Factors ◽  
Gnetum Gnemon ◽  
Lighting Systems

Some studies show that melinjo (Gnetum gnemon L.) seed extract contains various active ingredients that are beneficial to human health; even it has been commercialized as a health supplement product. Quality of seeds as raw material becomes one of key factors that determine the quality of product derived from melinjo seed extract. Therefore sorting becomes a critical process. However the sorting of good quality and broken seeds (moldy, chalky and perforated/infected insects) is still done manually with visual observations that tend to be inaccurate and inconsistent. This study aims to develop a new method for evaluation of quality of melinjo seeds based on digital image processing. The image is taken using two lighting systems i.e. frontlight and backlight. The results show that using color features (RGB and HSV) and certain threshold values, good quality and broken seeds can be distinguished by 92.5% and 100% accuracy using frontlight and backlight image respectively. It indicates that digital image processing can be used as an alternative for quality evaluation of melinjo seed.

Review of Factors Affecting the Quality of Architectural Concrete

2019 ◽  
Vol 808 ◽  
pp. 9-14
Author(s):  
Jan Sestak ◽  
Monika Utěšená ◽  
Radka Pernicova
Keyword(s):  
Surface Structure ◽  
Main Part ◽  
Quality Evaluation ◽  
Subject Area ◽  
Raw Material ◽  
Surface Layers ◽  
Conventional Concrete ◽  
Factors Affecting ◽  
The Subject

The paper deals with the properties, quality and durability of the exposed concrete. The main part of this paper are characteristic of architectural (sometimes called visible or naked) concrete and the criterion of the quality evaluation of the performed work. This is mainly the colour balance of the subject area, the quantity and the size of the pores, the quality of the raw material and the surface structure. Achieving the quality of architectural concrete is considerably more technologically demanding compared with conventional concrete. This is reflected also in its cost. In conclusion, the problems of surface layers of architectural concrete are summarized. Especially environments can cause faster degradation, reducing the lifetime of the whole construction, but also pointing to one of the main problems in construction, which is technological discipline.

scholarly journals Modified down sprue and sprue well to improve die casting quality of Sn-Pb alloy

2021 ◽  
Vol 1034 (1) ◽  
pp. 012108
Author(s):  
Victor Yuardi Risonarta ◽  
Juliana Anggono ◽  
Setyo Nugrowibowo ◽  
Albert Wibowo ◽  
Fendy Utomo
Keyword(s):  
Die Casting ◽  
Casting Quality

scholarly journals Analysis of drying operation and quality evaluation of crushed meat prepared from three trims of low beef marketing

2019 ◽  
Vol 6 (5) ◽  
pp. 254-257
Author(s):  
Pollorena Gregorio Lopez ◽  
Ariana Sainz Melissa Hernandez ◽  
Grace Erandy Baez Hernandez ◽  
Monica Gamez Luque
Keyword(s):  
Chemical Composition ◽  
Quality Evaluation ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Water Removal ◽  
Drying Process ◽  
Normal Range ◽  
Drying Curves

The objective of this research was to evaluate the performance and quality of three cuts of beef marketing low during the drying process for the preparation of meat crushes. quality (color, pH, aw, chemical composition) of beef cuts glove, neck and lizard cool and their behavior during drying (curves) and the quality of the finished product (color, pH, aw analyzed, chemical composition). Data were evaluated by analysis of variance via. Color and aw in the raw material were within the normal range, while the pH was varied from 5.92-6.45. In the chemical composition, the cut glove had higher moisture content (76.42%). Similarly, during drying, this cut, introduced least resistance for water removal, reaching the desired humidity (25-30%) in less time (240 min). With regard to the finished product, differences in physicochemical characteristics, mainly in color they were presented. The chemical composition, both moisture and protein were affected, which varied between the 24.65-28.09% and 51.70-53.65% respectively. The three cuts have assessed potential for the production of dried meat products, such as crushed and dried meat

scholarly journals EVALUASI KUALITAS KERIPIK BUAH NANGKA DENGAN METODE SIX SIGMA

2018 ◽  
Vol 22 (2) ◽  
pp. 126
Author(s):  
Sucipto Sucipto ◽  
Ismi Ardiyati ◽  
Usman Effendi
Keyword(s):  
Six Sigma ◽  
Quality Evaluation ◽  
Rotation Speed ◽  
Raw Material ◽  
Machine Material ◽  
Tropical Fruit ◽  
The World ◽  
Main Factors ◽  
The Right

Jackfruit is one of tropical fruit that is widespread in the world. Jackfruit fruit had a seasonal charachteristic and very perishable, so it needed to be further processed. One of the fruit chips producers in Malang SJ produced defects in jackfruit chips that were broken 74.5% of all defects types in 2014. Six Sigma method can be applied to evaluate the quality of jackfruit chips. This study aimed to evaluate the quality of jackfruit chips with Six Sigma - Define, Measure, Analyze, Improve (DMAI) so that it was known the Sigma of production, the main factors causing the defect, the priority proposed improvement, and the alternative using of jackfruit. The result of quality evaluation obtained by Sigma of production is 2.05. Factors that cause broken of jackfruit chips were machine, material, human, and methods. Priority improvements were made by resetting rotation speed of spinner according to the standard, completed the spinner’s standard operational procedure (SOP) and selecting the right jackfruit. Jackfruit from Malang can be an alternative raw material because it produces more whole jackfruit chips.

scholarly journals Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value

2019 ◽  
Vol 48 (1) ◽  
pp. 125-131 ◽  
Author(s):  
Ольга Скрипко ◽  
Olga Skripko ◽  
Екатерина Стаценко ◽  
Ekaterina Statsenko ◽  
Олеся Покотило ◽  
...  
Keyword(s):  
Production Technology ◽  
Food Industry ◽  
Nutritional Value ◽  
Quality Evaluation ◽  
Raw Material ◽  
Concentrate Mixture ◽  
Composition Structure ◽  
The Given ◽  
Organoleptic Parameters

Production of food with specified characteristics (composition, structure, sensory parameter) is a promising direction of food industry development. Such products are low-calorie foods, they are good for health, have balanced composition and functional properties. They can be cooked fast and have extended storage. The main objective of the given research is to develop production technology and evaluate the quality of the food concentrate “Buckwheat porridge with soybean-fern-protein-vitamin-mineral concentrate” having higher biological and nutritional value. The research results made it possible to develop production technology of a new enriched food such as food concentrate with high biological and nutritional value using an analogue by means of increasing the number of components in the raw material as well as to get a model recipe of the food concentrate mixture with soybean-fern-protein-vitamin-mineral concentrate and evaluate product quality. By means of recipe modeling and determining the chemical composition, nutritional value as well as assessing the quality in respect to organoleptic parameters the authors proved that it is important to produce the given product. The research has revealed that if a person consumes the developed food concentrate the daily requirement for protein is satisfied 23%, fat – 18%, vitamin C – 37%, vitamin E – 105%, mineral substances: potassium – 23%, calcium – 12%, phosphorus – 40%, magnesium – 34%, and food fiber – 37%. That shows the advantages of the product if we compare it with the analogue. Using obtained results the author developed a set of technical documents, namely, corporate standard and operating procedures for the production of food concentrate “Buckwheat porridge with soybean-fern-protein-vitamin-mineral concentrate”. The given product with specified qualities can be produced by catering companies and food-concentrates industry.

scholarly journals ‘Success in Six’ Model to Increase Efficiency and Green Productivity

2020 ◽  
Vol 3 (2) ◽  
pp. 21
Author(s):  
Kok Niak Wu ◽  
Juniati Gunawan ◽  
Paulina Permatasari
Keyword(s):  
Cost Reduction ◽  
Material Flow ◽  
Bottled Water ◽  
Raw Material ◽  
Survey Method ◽  
Water Industry ◽  
Operational Costs ◽  
Green Productivity ◽  
A Company

The Asian Productivity Organisation developed Green Productivity (GP) as a strategy to leverage the power of productivity in order to improve the quality of our environment. GP can foster the creative exchange between people to (i) achieve a better quality of life for all, (ii) support social justice and fairness for citizenry, and (iii) enhance prosperity for theirenterprises. This study aims to demonstrate the GP “Success in Six” model on a company that has been in the bottled water industry for over 52 years and manufactures its own 3- and 5-gallon bottled water. Through the model, we perform a „walk through survey‟ method to generate and evaluate GP options with the assistance of an eco-map, i.e., a tool for mapping where the location of environmental problems and inefficiencies lie. Subsequently, we leverage on Material Flow Cost Accounting (MFCA) as a quantitative tool to provide recommendations that increase their resource productivity and reduce operational costs. From the analysis and through a material flow profit-and-loss statement, we observe that the proportion of positive products to negative products was 77% to 23%. The GP recommendation resulted in a 55% raw material cost reduction and 10% increase in recycling earnings.

scholarly journals INFLUENCE OF COMPOSITION OF RAW MATERIALS ON QUALITY OF SAUSAGE

2020 ◽  
pp. 31-39
Author(s):  
E. I. Mashkina ◽  
E. S. Shaganova
Keyword(s):  
Cost Reduction ◽  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Raw Material ◽  
Meat Industry ◽  
The Cost ◽  
Hard Cheese

Sausages – one of the types of meat sausages popular with buyers. One of the main indicators of the effectiveness of the meat industry is the expansion of product names, as well as the reduction in the cost of sausages to make them as accessible as possible for all segments of the population. Cost reduction can be achieved through the use of non-meat food additives. The object of the study was sausages «Amateur» and «Lunch». The composition of sausages «Dinner» included hard cheese. The main raw material for sausages is fat veined pork. The composition of the studied sausages has some differences both in basic raw materials and in spices. Lunch sausages had a higher nutritional value due to the use of hard cheese. Lunch sausages were also highly appreciated during the tasting. Sausages of both varieties met the requirements of GOST 52196–2011 standard cooked sausages.

SYNTHESIS OF HYDROGEN IN ACOUSTOPLASMA DISCHARGE IN A LIQUID-PHASE STREAM

2019 ◽  
pp. 42-48 ◽  
Author(s):  
N. A. Bulychev
Keyword(s):  
Liquid Phase ◽  
Organic Compounds ◽  
Electrode Materials ◽  
Solid Phase ◽  
Plasma Discharge ◽  
Raw Material ◽  
Two Phase ◽  
Reduced Pressure ◽  
External Power Source ◽  
Phase Medium

In this paper, the plasma discharge in a high-pressure fluid stream in order to produce gaseous hydrogen was studied. Methods and equipment have been developed for the excitation of a plasma discharge in a stream of liquid medium. The fluid flow under excessive pressure is directed to a hydrodynamic emitter located at the reactor inlet where a supersonic two-phase vapor-liquid flow under reduced pressure is formed in the liquid due to the pressure drop and decrease in the flow enthalpy. Electrodes are located in the reactor where an electric field is created using an external power source (the strength of the field exceeds the breakdown threshold of this two-phase medium) leading to theinitiation of a low-temperature glow quasi-stationary plasma discharge.A theoretical estimation of the parameters of this type of discharge has been carried out. It is shown that the lowtemperature plasma initiated under the flow conditions of a liquid-phase medium in the discharge gap between the electrodes can effectively decompose the hydrogen-containing molecules of organic compounds in a liquid with the formation of gaseous products where the content of hydrogen is more than 90%. In the process simulation, theoretical calculations of the voltage and discharge current were also made which are in good agreement with the experimental data. The reaction unit used in the experiments was of a volume of 50 ml and reaction capacity appeared to be about 1.5 liters of hydrogen per minute when using a mixture of oxygen-containing organic compounds as a raw material. During their decomposition in plasma, solid-phase products are also formed in insignificant amounts: carbon nanoparticles and oxide nanoparticles of discharge electrode materials.

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