Effect of High Pressure Treatment on Nanoindentation Creep Property of Al-Zn-Mg-Cu Alloy

2014 ◽  
Vol 508 ◽  
pp. 106-109
Author(s):  
Rong Hua Zhang ◽  
Biao Wu ◽  
Xiao Ping Zheng
Keyword(s):  
High Pressure ◽  
Creep Deformation ◽  
Creep Resistance ◽  
Room Temperature ◽  
Creep Property ◽  
Indentation Creep ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Cu Alloy ◽  
Before And After

Al-Zn-Mg-Cu alloy was 3GPa pressure treated, and the effect of high pressure treatment on nanoindentation creep property of Al-Zn-Mg-Cu alloy was investigated by using nanoindentation. The results show that indentation creep in Al-Zn-Mg-Cu alloy before and after 3GPa pressure treatment can occur at room temperature, 3GPa pressure treatment can reduce creep deformation of Al-Zn-Mg-Cu alloy at room temperature at different pressure and time, and leads to the creep resistance of Al-Zn-Mg-Cu alloy rises.

High Pressure Treatment of Organic Wastes

1993 ◽  
Vol 28 (1) ◽  
pp. 243-248 ◽  
Author(s):  
J. Döllerer ◽  
P. A. Wilderer
Keyword(s):  
High Pressure ◽  
Room Temperature ◽  
Organic Materials ◽  
Waste Treatment ◽  
Organic Wastes ◽  
Pressure Treatment ◽  
Extreme Pressure ◽  
High Pressure Treatment ◽  
Denaturation Of Proteins

High pressure treatment of organic materials was introduced several years ago by Japanese researchers as a means to preserve food. Application potentials are also envisaged in the field of waste treatment. Hygienization effects, for instance, are achieved, when microbially contaminated samples are placed into an isostatic press and exposed, at room temperature, to a pressure of 4,000 bars and above. Deformation of the biopolymers under those extreme pressure conditions leads to effects such as coagulation, denaturation of proteins, crystallisation and/or gelatinization (Heremans 1992). As a result the microorganisms lose viability within a few minutes.

Effect of Cryogenic Treatment on Creep Resistance of Cu-11.74Al-0.38Ni Alloy

2014 ◽  
Vol 508 ◽  
pp. 102-105
Author(s):  
Rong Hua Zhang ◽  
Biao Wu ◽  
Xiao Ping Zheng
Keyword(s):  
Creep Deformation ◽  
Creep Resistance ◽  
Room Temperature ◽  
Applied Load ◽  
Cryogenic Treatment ◽  
Optical Microscope ◽  
Temperature Creep ◽  
Before And After ◽  
Room Temperature Creep

In order to explore the effect of cryogenic treatment on creep resistance of Cu-11.74Al-0.38Ni alloy at room temperature, the room temperature creep deformation of Cu-11.74Al-0.38Ni alloy before and after cryogenic treatment at different applied load and time were measured by nanoindention technique, and the products were also characterized by optical microscope. The results show that cryogenic treatment can refine the grains, and reduce creep deformation of the alloy, which can improve the creep resistant properties of Cu-11.74Al-0.38Ni alloy effectively.

Structure and thermoelectric transport analysis of defect-containing CuGaTe2 prepared by room-temperature high-pressure treatment

2019 ◽  
Vol 125 (3) ◽  
pp. 035105 ◽  
Author(s):  
Yosuke Fujii ◽  
Hiroki Funashima ◽  
Hiroshi Katayama-Yoshida ◽  
Ikuya Yamada ◽  
Atsuko Kosuga
Keyword(s):  
High Pressure ◽  
Room Temperature ◽  
Pressure Treatment ◽  
Thermoelectric Transport ◽  
High Pressure Treatment ◽  
Transport Analysis

Effect of High Pressure Treatment and Synthesis on Multiferroic Properties of 0.9BiFeO3-0.1SrTiO3 Ceramics

2014 ◽  
Vol 1082 ◽  
pp. 61-64
Author(s):  
Zheng Zheng Ma ◽  
Zi Peng Chen ◽  
Jian Qing Li ◽  
Hai Jun Huang
Keyword(s):  
High Pressure ◽  
Room Temperature ◽  
Single Phase ◽  
Pressure Treatment ◽  
X Ray Diffraction ◽  
High Pressure Treatment ◽  
X Ray ◽  
Multiferroic Properties ◽  
Pressure Synthesis ◽  
High Temperature High Pressure

The solid solution ceramics of 0.9BiFeO3-0.1SrTiO3 (BFST) were processed under cool-high pressure (BFST-H1, BFST-H2) and high temperature-high pressure (BFST-H3). And the high pressure synthesis with different temperature was used to prepare the sample BFST-H4 and BFST-H5. X-ray diffraction showed that these ceramics are almost of single phase. Among all the samples, the 3GPa,900°C high pressure synthesized one shows the optimal ferroelectricity at room temperature, with enhanced magnetic properties was observed.

Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

2002 ◽  
Vol 22 (5) ◽  
pp. 601-615 ◽  
Author(s):  
Souhail Besbes ◽  
Christophe Blecker ◽  
Hamadi Attia ◽  
Carine Massaux ◽  
Claude Deroanne
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Sweet Whey

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

scholarly journals High Pressure Treatment in Foods

Foods ◽  
2014 ◽  
Vol 3 (3) ◽  
pp. 476-490 ◽  
Author(s):  
Edwin Bello ◽  
Gerardo Martínez ◽  
Bernadette Ceberio ◽  
Dolores Rodrigo ◽  
Antonio López
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment
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