scholarly journals Factors influencing the welding process to generate the phenomenon of cut off fingers in photovoltaic modules

2021 ◽  
pp. 9-16
Author(s):  
Araceli Salazar-Peralta ◽  
José Alfredo Pichardo-Salazar ◽  
Ulises Pichardo-Salazar ◽  
Rosa Hilda Chávez
Keyword(s):  
Environmental Factors ◽  
Ambient Temperature ◽  
Production Process ◽  
Welding Process ◽  
Raw Material ◽  
Material Degradation ◽  
Photovoltaic Modules ◽  
Factors Influencing ◽  
Welding Defects

In the production process of photovoltaic modules, there are defects of bad welding, defects in the raw material, degradation by environmental factors, as well as bad handling of the material or lack of maintenance, affecting the quality of the product. The omission of control of the temperature in the welding process causes the defect called cut fingers, which consists of the rupture presented by the collectors of the cell. The present research focused on studying the factors that influence the welding process for the generation of cut fingers, emphasizing the temperature measurement during the welding process. The methodology used consisted of describing the materials involved in the welding process and monitoring the temperature in the welding machine, as well as the ambient temperature. Some cells without solder were found. The temperature variation in the welding heads ranged from -14.9 to -121 ° C. With this study it is concluded that the temperature of the welding heads should continue to be monitored, since the variation is out of specification, the pH of the fluss must be verified, and the periodicity of its distillation must be determined to purify it and be able to reuse it.

Pengendalian Kualitas Pengelasan Pada Proyek Pipeline Sabar#2

2020 ◽  
Vol 3 (2) ◽  
pp. 1-8
Author(s):  
Teguh Junianto ◽  
◽  
Imam Bayhaqi ◽  
Erna Rahayu
Keyword(s):  
Production Process ◽  
Work Environment ◽  
Welding Process ◽  
Incomplete Fusion ◽  
Weld Defects ◽  
Control Quality ◽  
Welding Defects ◽  
Pipeline Welding ◽  
A Company

PT. ICG is a company that handles the pipeline welding process at PetroChina Jabung Ltd. The welding process carried out is cutting, rolling, pressing and painting. The problem that occurs is that 243 defects are found from the output of 457 welding points. The types of defects after the welding process included 106 points of Root Cancellation defects, 99 points of Incomplete fusion, 29 points of Porosity, 8 points of Slug Inclusion, and 1 point of Tungsten Inclusion. This study aims to control quality by looking at the sigma value of the pipeline production process and analyzing the improvements that should be made to reduce the defects that occur. The results of the calculation of Defect Per Million Opportunities (DPMO) show that the number of welding defects that arise every one million opportunities is 174,10. The quality of the welding process in the pipeline Sabar # 2 project is at a sigma value of 2,43 with a DPMO value of 174,10. From the results of the sigma value obtained, this value is still far from the expectations of Petrochina's management to achieve a minimum sigma value of 4,0. The potential causes of weld defects include welding machines, work errors, work methods and work environment.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

scholarly journals Biodiversity of Gut Microbiota: Impact of Various Host and Environmental Factors

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Haseeb Anwar ◽  
Arslan Iftikhar ◽  
Humaira Muzaffar ◽  
Ahmad Almatroudi ◽  
Khaled S. Allemailem ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Gut Microbiota ◽  
Significant Role ◽  
Abiotic Factors ◽  
Physiological Mechanisms ◽  
Microbial Species ◽  
Factors Influencing ◽  
Bacteria And Fungi ◽  
Over Time

Human bodies encompass very important symbiotic and mutualistic relationships with tiny creatures known as microbiota. Trillions of these tiny creatures including protozoa, viruses, bacteria, and fungi are present in and on our bodies. They play important roles in various physiological mechanisms of our bodies. In return, our bodies provide them with the habitat and food necessary for their survival. In this review, we comprehend the gut microbial species present in various regions of the gut. We can get benefits from microbiota only if they are present in appropriate concentrations, as if their concentration is altered, it will lead to dysbiosis of microbiota which further contributes to various health ailments. The composition, diversity, and functionality of gut microbiota do not remain static throughout life as they keep on changing over time. In this review, we also reviewed the various biotic and abiotic factors influencing the quantity and quality of these microbiota. These factors serve a significant role in shaping the gut microbiota population.

scholarly journals Effect of corn straw pretreatment on efficiency of biogas production process: Computer simulation

2020 ◽  
Vol 18 (4) ◽  
pp. 561-564
Author(s):  
Anja Antanasković ◽  
Maja Bulatović ◽  
Marica Rakin ◽  
Zorica Lopičić ◽  
Tatjana Šoštarić ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Production Process ◽  
Biogas Production ◽  
Agricultural Waste ◽  
Raw Material ◽  
Corn Straw ◽  
Material Degradation ◽  
Biogas Yield ◽  
Process Computer ◽  
The Impact

Anaerobic digestion is a natural process of organic material degradation by different kinds of microorganisms in the absence of oxygen. This process is used for industrial purpose to manage waste streams or to produce biogas. It gives a major contribution in reduction of harmful effects of organic waste disposal to the environment. The aim of agricultural waste pretreatment in biogas production is to decrease the retention time, improve utilization of raw material and improve the overall productivity and energy efficiency of the production process. In this paper the effects of combined chemical and mechanical pretreatment of corn straw biomass on biogas yield during anaerobic digestion of the feedstock were analyzed. The impact of pretreatment and process parameters in biogas production was analyzed by process simulation using the software SuperPro Designer. Using this tool, it was shown that alkaline pretreatment leads to an decrease of degradation time along with an increase in biogas yield.

scholarly journals Fusarium Mycotoxins Stability during the Malting and Brewing Processes

Toxins ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 257 ◽  
Author(s):  
Karim C. Piacentini ◽  
Sylvie Běláková ◽  
Karolína Benešová ◽  
Marek Pernica ◽  
Geovana D. Savi ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Production Process ◽  
Decisive Role ◽  
Raw Material ◽  
Research Groups ◽  
Fusarium Mycotoxins ◽  
Spent Grains ◽  
The Creation ◽  
The Stability

Mycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps of the malting and brewing processes. The levels of these compounds decreased significantly during the production process (barley to beer). During the malting process, the DON levels decreased significantly in the steeping, germination, and malting steps (62%, 51.5%, and 68%, respectively). Considering ZEN, when the levels were compared between barley and the last step of the process, a significant decrease was observed. Most of the mycotoxins produced were transferred to the rootlets and spent grains, which is advantageous considering the final product. Furthermore, the mycotoxin dietary intake estimation was included in this study. The results proved that if the concentrations of target mycotoxins in raw material are under the limits established by the regulations, the levels decrease during the malting and brewing processes and make the beer secure for consumers. The quality of the five commodities involved in the beer process plays a decisive role in the creation of a safe final product.

scholarly journals Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean

Metabolites ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 367
Author(s):  
Adinda Darwati Kadar ◽  
Made Astawan ◽  
Sastia Prama Putri ◽  
Eiichiro Fukusaki
Keyword(s):  
Environmental Factors ◽  
Raw Materials ◽  
Starter Culture ◽  
Metabolite Profile ◽  
Starter Cultures ◽  
Raw Material ◽  
Fermented Soybean ◽  
Metabolite Profiles ◽  
Soybean Food

Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.

scholarly journals Perencanaan Perbaikan Proses pada Produksi Genteng dengan Metode Six Sigma

2010 ◽  
Vol 10 (1) ◽  
pp. 61
Author(s):  
Dwi Iryaning Handayani
Keyword(s):  
Production Process ◽  
Six Sigma ◽  
Raw Material ◽  
Technical Problems ◽  
Sigma Level ◽  
Step Control ◽  
Critical Process ◽  
Recommended Action ◽  
Do So

UD. BJ Mendit on Mendit Barat, Kec. Pakis is one of centrale of home industry in Malang with it's roof production process. From the observation that the researcher do into UD. BJ Mendit, finded that the production process had been doing often with technical and non technical problems that make some failed roof product with the criterion are keropos, break, barst, gopel, sandbank. Way of this roof production planning repair is important to do so that can make this production unit produce an unfailed product and reduce loss. Purposes of this research are identifying types of roof failed product, analysing main cause of roof failed product with FMEA, and giving recommended action for Mendit's roof production process repair. This research doing the same steps as same as Six Sigma cycle: DMAIC, but not doing the last step, Control. On Define step, are doing product identifying and make the Six Sigma team. On Measure step, are determining priority failed product identifying into CTQ (Critical To Quality) and measurement of present performance with counting the DPMO (Defect Per Million Opportunities) dan Sigma level. On Analyze step, is detecting main atributs that influencing the failed product on CTQ. On Improve step, is doing process improvement with developing alternative to reduce failed product atributs. From the steps had done, finded that the biggest failed criterion is keropos. Keropos is caused by lack of skill and correctness of worker on processing the raw material, can also caused by process execution which not fully corret so that produce critical process to be repaired first to increase the quality of Mendit's roof.

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