Diffusion in Metallic Multilayers

1995 ◽  
Vol 382 ◽  
Author(s):  
A. L. Greer
Keyword(s):  
Plastic Flow ◽  
Microstructural Evolution ◽  
Low Temperatures ◽  
Flow Behaviour ◽  
Individual Species ◽  
Metallic Multilayers ◽  
Induced Stresses ◽  
Interdiffusion Kinetics

ABSTRACTThe use of metallic multilayers for diffusion measurements is reviewed. Experiments on epitaxial Ag/Au multilayers show that microstructural evolution can affect the measurements, but that nonetheless accurate determinations of lattice interdiffusivity can be made down to exceptionally low temperatures. Experiments on amorphous Ni-Zr multilayers show that with diffusional symmetry there can significant diffusion-induced stresses. Analysis of the interdiffusion kinetics as influenced by stress permits the determination of a range of materials parameters, including the diffusivities of individual species and plastic flow behaviour.

MANUFACTURE INVESTIGATION OF CARTRIDGE WITH BOTTOM-MOST PART FLANGE BY DIRECT EXTRUSION WITH COUNTERPUNCH. REPORT 13. DETERMINATION OF DEFORMED STATE UNDER STRAITENED EXTRUSION IN FOURTH CENTRAL AREA OF PLASTIC DEFORMATION

2020 ◽  
Vol 0 (4) ◽  
pp. 43-51
Author(s):  
A. L. Vorontsov ◽  
◽  
I. A. Nikiforov ◽  
Keyword(s):  
Plastic Deformation ◽  
Plastic Flow ◽  
Central Area ◽  
Direct Extrusion ◽  
Deformed State ◽  
Cumulative Deformation ◽  
The Given ◽  
General Method

Formulae have been obtained that are necessary to calculate cumulative deformation in the process of straitened extrusion in the central area closed to the working end of the counterpunch. The general method of plastic flow proposed by A. L. Vorontsov was used. The obtained formulae allow one to determine the deformed state of a billet in any point of the given area. The formulae should be used to take into account the strengthening of the extruded material.

Plastic flow and microstructural evolution in Ti–6Al–2Zr–1Mo–1V alloys during hot deformation

2011 ◽  
Vol 27 (1) ◽  
pp. 453-457 ◽  
Author(s):  
X. J. Dong ◽  
S. Q. Lu ◽  
H. Z. Zhang ◽  
W. Li ◽  
K. L. Wang
Keyword(s):  
Plastic Flow ◽  
Microstructural Evolution ◽  
Hot Deformation

Research of stamping of unequal channel bars. Part 3. Force parameters and shape change of the billet when extruding channels. 2. Determination of the extrusion force, maximum pressure on the matrix wall and the heights of the walls, taking into account the elastic deformation jf the matrix

2021 ◽  
pp. 63-69
Author(s):  
A.L. Vorontsov
Keyword(s):  
Plastic Flow ◽  
Elastic Deformation ◽  
Shape Change ◽  
Plane Deformation ◽  
Maximum Pressure ◽  
Extrusion Force ◽  
System Of Equations ◽  
The Matrix ◽  
Theory Of Plastic Flow

On the basis of the system of equations of the theory of plastic flow, the forces, the maximum pressure on the wall of the matrix and the heights of the obtained walls when extruding channels are determined, taking into account the elastic deformation of the matrix. Keywords: die forging, extrusion, misalignment, punch, matrix, plane deformation, stresses. [email protected]

scholarly journals The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

2021 ◽  
Vol 922 (1) ◽  
pp. 012054
Author(s):  
S Sadli ◽  
S Saleha ◽  
D Fiana ◽  
M Misrahanum
Keyword(s):  
Low Temperatures ◽  
Pleurotus Ostreatus ◽  
Raw Material ◽  
Quality Test ◽  
Drying Time ◽  
Test Parameters ◽  
Time Variations ◽  
Oyster Mushrooms

Abstract The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color of the mushrooms to brown and change its taste. Research on the processing of oyster mushrooms as a raw material for natural flavoring, it is carried out to determine the quality flavoring produced through a descriptive test of the test parameters, color, aroma, taste and texture by variations the temperature 60¼C and 70¼C in drying time 6, 7 and 8 hours. The results of descriptive test of the sixth color of the flavoring have an intensity of attractive colors are light brown; Descriptive taste test F1, F2 and F5 have the intensity of the taste is rather pleasant, the umami is weak while F3, F4 and F6 have taste is quite good, umami tastes; Descriptive test of the six flavoring textures has a good intensity and; Descriptive test of the sixth aroma of flavoring has a slightly fragrant aroma intensity, the aroma of the material is not too smelly. The conclusion of the research is that temperature and drying time do not affect quality of color, aroma and texture. However, they affect the taste where the temperature 60¼C for 8 hours and a temperature of 70¼C within 7 and 8 hours have enough delicious taste with tasteful umami.

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