scholarly journals HEATING AND QUENCHING PROCEDURE ON THE MAKING OF TRADITIONAL BLACKSMITH STEEL WITH HIGH QUALITY

2019 ◽  
Vol 4 (1) ◽  
pp. 39-50
Author(s):  
Artoto Arkundato ◽  
Misto Misto ◽  
Hadi Paramu ◽  
Gaguk Jatisukamto ◽  
Iwan Sugihartono
Keyword(s):  
Community Service ◽  
Processing Time ◽  
High Hardness ◽  
Manufacturing Processes ◽  
Physical Processes ◽  
High Quality ◽  
Causal Factors ◽  
Heat Temperature ◽  
Long Time

Blacksmith is a people's business that has been going on for a long time in Indonesia. Based on the experience that has been obtained from time to time and hereditary, the blacksmith industry has been done by the community to meet the needs of agricultural and household utensils. However, observe to this people's business, now it decreases with various causal factors, such as the ease of imported goods on the market with lower prices. Many creative efforts need to be carried out so that these people's businesses remain and increasingly develop, among others by improving the quality of the process of a blacksmith so that their products are quite competitive. This article describes the results of the research in the laboratory regarding the physical processes of heating and quenching under blacksmith, which the results have been applied to community service activities at the Suger Kidul villages in Jember Regency. The study aimed to find the most appropriate procedure for steel tool manufacturing processes so that the blacksmith products have high quality as high hardness. The physical process for blacksmith process is heating and quenching. This study analyzes the proper heat (temperature), proper processing time, and proper media for heating and quenching to produce good harness quality of the product.

Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)

2015 ◽  
Vol 55 (1) ◽  
pp. 113 ◽  
Author(s):  
Eva Salazar ◽  
Adela Abellán ◽  
José M. Cayuela ◽  
Ángel Poto ◽  
Francisco Girón ◽  
...  
Keyword(s):  
Processing Time ◽  
Consumer Preference ◽  
Ripening Stage ◽  
High Quality ◽  
Processing Times ◽  
Consumer Study ◽  
Dry Cured Ham ◽  
Sensory Changes ◽  
Sensory Parameters

The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moisture (P < 0.05) and saturated (P < 0.01) and monounsaturated (P < 0.05) fatty acid contents. Sensory analysis showed that processing time enhanced redness, fat colour, all of the odour and flavour traits studied, and all the texture traits except juiciness. In the taste profile, only saltiness showed a significant increase. However, sensory changes were only significant up to 22 months of processing (for most of the parameters), the resulting ham showing higher level of consumer preference and acceptability than dry-cured ham with the shorter ripening. Based on these results, it is recommended that an appropriate processing time to obtain a high-quality Chato Murciano dry-cured ham is 22 months.

scholarly journals Modelling of Railway Track Temperature Regime with Real Heat-Technical Values for Different Climatic Characteristics

2017 ◽  
Vol 13 (2) ◽  
pp. 134-142 ◽  
Author(s):  
Stanislav Hodás ◽  
Alžbeta Pultznerová
Keyword(s):  
Numerical Modelling ◽  
Temperature Regime ◽  
Railway Track ◽  
High Quality ◽  
Time Operation ◽  
Negative Temperatures ◽  
Freezing Period ◽  
Long Time ◽  
Climatic Characteristics

Abstract High quality of railway track construction is a major priority. One of the quality elements is the resistance to load of railway formation with individual structural layers caused by negative temperatures during the critical freezing period of winter. Numerical modelling allows obtaining more control outputs at different climatic loads. The presented paper shows the load of railway track model with different variants of climate and shows the importance in the designing of the non-transport load under negative temperatures, i.e. observation of transition of the zero isotherm through the layers of railway subgrade. If the subgrade layers of the railway formation are built with high quality and durability then the axis of the track will keep its geometric spatial position during the long-time operation.

scholarly journals Peningkatan Produktivitas Produksi Brem Sebagai Upaya Untuk Mengangkat Potensi Kabupaten Wonogiri

WASANA NYATA ◽  
2018 ◽  
Vol 2 (2) ◽  
pp. 107-113
Author(s):  
Y. Djoko Suseno ◽  
Edi Wibowo
Keyword(s):  
Community Service ◽  
Management Training ◽  
High Quality ◽  
Direct Sales ◽  
Transfer Of Technology ◽  
Service Activities ◽  
Service Activity ◽  
The Impact ◽  
Technology Marketing

Tengar Village Nguntonadi sub-district is one of brem-producing centers in Wonogiri region with high quality. However, in the management of brem production many experience barriers in addition to technology and marketing problems. The purpose of this community service activity is to transfer technology to improve the quality of brem production, and marketing management training to increase brem sales value. The method used is through training, mentoring to partners and monitoring although community service activities have been completed to maintain the sustainability of the program. The impact of community service activities is that there has been a transfer of technology from traditional to modern so that brem making becomes more hygienic and quality, as well as changes in marketing patterns from direct sales to sales through social media.Key words : Wonogiri’s brem, technology, marketing.

scholarly journals Adjustment of Axis Offset Errors during Reaming

2018 ◽  
Vol 885 ◽  
pp. 267-275
Author(s):  
Andreas Bretz ◽  
Felix Geßner ◽  
Tugrul Öztürk ◽  
Christian Rinn ◽  
Eberhard Abele
Keyword(s):  
Machine Tool ◽  
Motion Control ◽  
Coordinate Measuring Machine ◽  
Measured Data ◽  
Manufacturing Processes ◽  
High Quality ◽  
Need To Evaluate ◽  
Measuring Machine ◽  
Axis Offset

The reaming process normally takes place at the end of manufacturing processes when a lot of value has already been added. Therefore, reaming plays an important role for the quality of the finished product. To achieve this high quality, the occurring process errors caused by the machine tool and the reamer or incorrect workpiece handling have to be minimised. Measured data of the reaming process allow the prediction of occurring process errors without the need to evaluate the bore with a coordinate measuring machine. However, manufacturing is already completed at this stage and the correction of errors is either no longer possible or very costly. This paper presents an approach to detect axis offsets within the entry phase of the reamer by analysing the process forces. The calculated offset is then compensated by adjusting the nominal value of the motion control.

Formation of High Quality β-FeSi2 by Pre-Amorphization-Enhanced Diffusion

2003 ◽  
Vol 792 ◽  
Author(s):  
Y. Murakami ◽  
A. Kenjo ◽  
T. Sadoh ◽  
T. Yoshitake ◽  
M. Miyao
Keyword(s):  
Solid Phase ◽  
Ion Irradiation ◽  
Formation Rate ◽  
Phase Growth ◽  
High Quality ◽  
Enhanced Diffusion ◽  
Si Substrates ◽  
Initial Stage ◽  
Long Time

ABSTRACTEffects of Ar+ ion irradiation on solid-phase growth of β-FeSi2 have been investigated. Si substrates were amorphized with Ar+ ions (20 keV) before Fe (15 nm) deposition to form Fe(15 nm)/a-Si/c-Si stacked structures. As a reference, Fe/c-Si stacked structures were prepared. In the initial stage of annealing at 800 °C, β-FeSi2 formation was enhanced for pre-amorphized samples, which was due to the enhanced diffusion of silicidation species. In the long time annealing, β-FeSi2 formation proceeded by thermal equilibrium diffusion, and the formation rate was not affected by pre-amorphization. Crystal quality of β-FeSi2 was improved by pre-amorphization. The pre-amorphization enhanced diffusion is useful for formation of high quality β-FeSi2 thin films.

scholarly journals Propuesta de igualdad de género en Educación Física: adaptaciones de las normas en fútbol (A gender equality proposal in Physical Education: adaptations of football rules)

Retos ◽  
2017 ◽  
pp. 293-297
Author(s):  
Laura Rodríguez Rodríguez ◽  
Emilio Miraflores Gómez
Keyword(s):  
Physical Education ◽  
Gender Equality ◽  
Gender Inequality ◽  
Role Models ◽  
Gender Inequalities ◽  
High Quality ◽  
Teaching Activity ◽  
Long Time ◽  
Students Attitudes

La desigualdad de género es un problema aún existente en nuestra sociedad. Aunque va evolucionando, positivamente, en el ámbito de la actividad física y el deporte, es evidente el largo camino que aún queda por recorrer para conseguir una igualdad real entre géneros. La Educación Física escolar es un medio desde el que se puede intervenir para intentar acabar con el problema, o en su caso, mitigarlo. El artículo muestra una propuesta de innovación, cuyo objetivo es vencer las desigualdades de género y sus estereotipos, como herencia histórica en nuestra sociedad. Para ello, se plantean unas propuestas de adaptación de las normas y reglas del fútbol, para su trabajo en las clases de Educación Física con alumnado de 2º curso de Educación Secundaria Obligatoria (ESO). La consecución de los objetivos previstos necesita de una alta calidad en la labor docente, como modelo, como medio promotor y corrector de las actitudes del alumnado, además de la transmisión de valores sobre igualdad.Abstract. Gender inequality exists and still is an issue even in today’s society. Though it has improved over the years, there is still a long way to go to achieve a real equality between both sexes in the field of physical activity and sports. Physical Education is a way from where we can intervene and try to eradicate this problem, or mitigate it. This article shows a proposal for innovation, whose goal is to eliminate gender inequalities and their associated stereotypes, stem from a long time in our society. To achieve that, this article presents several proposals of adaptations of different football rules, to be applied in Physical Education classes with 2nd Educación Secundaria Obligatoria (ESO) year students. The achievement of the expected goals needs a high quality of the teaching activity, teachers being role models, promoting and correcting students’ attitudes, as well as transmitting values of gender equality.

scholarly journals Research of technological properties of bread made with the addition of beet kvass

2021 ◽  
Vol 23 (96) ◽  
pp. 3-7
Author(s):  
H. Karpyk ◽  
M. Kukhtyn ◽  
V. Selskyi ◽  
I. Nazarko ◽  
O. Pokotylo ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Rapid Development ◽  
Bakery Products ◽  
Technological Properties ◽  
Drying Process ◽  
High Quality ◽  
Physico Chemical ◽  
Long Time ◽  
Bread Production

The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.

scholarly journals Penerapan Teknologi Alat Kristalisasi Dalam Upaya Pengolahan Produk Dalam Pangan Serbuk Herbal Instan di Kelurahan Kereng Bangkirai

2021 ◽  
Vol 1 (2) ◽  
pp. 63
Author(s):  
Elsa Trinovita ◽  
Fatmaria Fatmaria
Keyword(s):  
Community Service ◽  
Scientific Information ◽  
Processing Technologies ◽  
Human Power ◽  
Ginger Rhizome ◽  
Post Test ◽  
Long Time ◽  
Ginger Powder ◽  
Processed Products

Abstract One of the ginger rhizome processing technologies is by making instant drink powder. Instant drinks food processed products in powder, practical in presenting and have long-saving power and easily dissolved in hot, cold and warm water. However, making ginger powder is done manually using human power in stirring ginger water until it becomes a powder for a long time, causing the moving process to be unstable. Therefore, the crystallizer tool is designed to help the manual stirring process increase the quality of instant ginger powder products. In Kereng Bangkirai Village, Palangka Raya City, the community service activities were carried out in lectures/socialization/counseling, demonstration tools, leaflet distribution, pre-test / post-test evaluations, and feedback. Through this, community service can convey scientific information for the community so that two-way communication is established between the source person and participants of the activity, especially mothers in Kereng Bangkirai Village, Palangka Raya City, to remain productive independent in increasing the economy of the family business. In addition, it can also be one of the business opportunities in individuals and groups involved in UMKM, which can later be packaged with attractive. Keywords: Ginger Powder, Crystallizer, Instant drink Abstrak Salah satu teknologi pengolahan rimpang jahe adalah dengan pembuatan serbuk minuman instan. Minuman instan produk olahan pangan yang berbentuk serbuk, praktis dalam penyajian dan memiliki daya simpan yang lama dan mudah larut dalam air panas, dingin maupun hangat. Namun, proses pembuatan serbuk jahe yang dilakukan secara manual menggunakan tenaga manusia dalam mengaduk air jahe sampai menjadi serbuk dalam waktu cukup lama sehingga menyebabkan proses pengadukan menjadi tidak stabil. Oleh karena itu, dirancang alat kristalizer untuk membantu proses pengadukan manual sehingga kualitas produk serbuk jahe instan dapat meningkat.  Kegiatan pengabdian masyarakat yang dilaksanakan di Kelurahan Kereng Bangkirai Kota Palangka Raya ini dalam bentuk ceramah/sosialisasi/penyuluhan, demontrasi alat, pembagian leaflet, evaluasi pre-test/pos-test dan umpan balik. Melalui kegiatan  pengabdian kepada masyarakat ini dapat sebagai sarana dalam menyampaikan informasi  secara ilmiah bagi masyarakat sehingga terjalin komunikasi dua arah antara narasumber dan peserta kegiatan, khususnya ibu-ibu di Kelurahan Kereng Bangkirai Kota Palangka Raya untuk tetap produktif dan mandiri dalam meningkatkan perekonomian usaha keluarga. Selain itu, juga dapat sebagai salah satu peluang usaha dalam individu maupun kelompok yang terlibat dalam UMKM yang nantinya dapat dikemas dengan menarik.  Kata kunci: serbuk jahe, kristalizer, minuman instan

scholarly journals Challenges in the Production of High-Quality Seed Potatoes (Solanum tuberosum L.) in the Tropics and Subtropics

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 260
Author(s):  
Beata Wasilewska-Nascimento ◽  
Dominika Boguszewska-Mańkowska ◽  
Krystyna Zarzyńska
Keyword(s):  
Solanum Tuberosum L ◽  
Potato Industry ◽  
Natural Soil ◽  
High Quality ◽  
Seed Potatoes ◽  
Seed Supply ◽  
Long Time ◽  
High Quality Seed ◽  
The Tropics

The potato has been a widely used vegetable crop in temperate countries for a long time. Its consumption and the area of its cultivation has increased significantly over the past decades in the tropics and subtropics as well. The main problems of potato producers in the tropics and subtropics are the unsatisfactory quality of seed potatoes, mainly derived from the informal seed supply system, and the insufficient availability and high cost of certified seed potatoes. The hope for improving this situation can be the application of soil-less technologies for minituber production under controlled conditions. This publication focuses on important advantages of the aeroponic system in the production of pre-basic seed potatoes in the tropics and subtropics. It also highlights some deficiencies that can be overcome with the involvement of several actors in the potato industry, including local universities and the private sector. It emphasizes that innovative aeroponic installations are an opportunity to increase the production of high-quality seed potatoes in the countries of the tropics and subtropics, which, in many cases, will result in less dependence on expensive imported seed potatoes, often from a different climate zone. The introduction of aeroponic installations conserves the shrinking natural soil and water resources and contributes to their protection.

Methods for Ensuring High Quality of Coding of Cause of Death

2015 ◽  
Vol 54 (04) ◽  
pp. 359-363 ◽  
Author(s):  
N. Startsev ◽  
P. Dimov ◽  
B. Grosche ◽  
F. Tretyakov ◽  
J. Schüz ◽  
...  
Keyword(s):  
Cause Of Death ◽  
Southern Urals ◽  
The Southern Urals ◽  
High Quality ◽  
Common Procedure ◽  
Time Period ◽  
Long Time ◽  
Automatic Coding ◽  
The Impact

Summary Background: To follow up populations exposed to several radiation accidents in the Southern Urals, a cause-of-death registry was established at the Urals Center capturing deaths in the Chelyabinsk, Kurgan and Sverdlovsk region since 1950. Objectives: When registering deaths over such a long time period, quality measures need to be in place to maintain quality and reduce the impact of individual coders as well as quality changes in death certificates. Methods: To ensure the uniformity of coding, a method for semi-automatic coding was developed, which is described here. Briefly, the method is based on a dynamic thesaurus, database-supported coding and parallel coding by two different individuals. Results: A comparison of the proposed method for organizing the coding process with the common procedure of coding showed good agreement, with, at the end of the coding process, 70 – 90% agreement for the three-digit ICD -9 rubrics. Conclusions: The semi-automatic method ensures a sufficiently high quality of coding by at the same time providing an opportunity to reduce the labor intensity inherent in the creation of large-volume cause-of-death registries.

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