Numerical Investigation into the Influence of Grain Orientation Distribution on the Local and Global Elastic-Plastic Behaviour of Polycrystalline Nickel-Based Superalloy INC-738 LC

Polycrystalline nickel-based superalloys tend to have large grains within component areas where high loads are dominant during operation. Due to these large grains, caused by the manufacturing and cooling process, the orientation of each grain becomes highly important, since it influences the elastic and plastic behaviour of the material. With the usage of the open source codes NEPER and FEPX, polycrystalline models of Inconel 738 LC were generated and their elastic and crystal plasticity behaviour simulated in dependence of different orientation distributions under uniaxial loading. Orientation distributions close to the [100] direction showed the lowest Young’s moduli as well as the highest elastic strains before yielding, as expected. Orientations close to the [5¯89] direction, showed the lowest elastic strains and therefore first plastic deformation under strain loading due to the highest shear stress in the slip systems caused by the interaction of Young’s modulus and the Schmid factor.

Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures

Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in their production and subsequent processing. In this article, the rheological properties (the effect of the shear strain rate on the shear stress or viscosity) of five different chocolate masses were determined—extra dark chocolate (EDC), dark chocolate (DC), milk chocolate (MC), white chocolate (WC), and ruby chocolate (RC). These chocolate masses showed thixotropic and plastic behaviour in the selected range of shear rates from 1 to 500 s−1 and at the specified temperatures of 36, 38, 40, 42, and 44 °C. The degree of thixotropic behaviour was evaluated by the size of the hysteresis area, and flow curves were constructed using the Bingham, Herschel–Bulkley and Casson models with respect to the plastic behaviour of the chocolate masses. According to the values of the coefficients of determination R2 and the sum of the squared estimate of errors (SSE), the models were chosen appropriately. The most suitable models are the Herschel–Bulkley and Casson models, which also model the shear thinning property of the liquids (pseudoplastic with a yield stress value). Using the coefficients of the rheological models and modified equations for the flow velocity of technical and biological fluids in standard piping, the 2D and 3D velocity profiles of the chocolate masses were further successfully modelled. The obtained values of coefficients and models can be used in conventional technical practice in the design of technological equipment structures and in current trends in the food industry, such as 3D food printing.

Unexpected High Ductility of Fe40Al Alloys at Room Temperature

Iron aluminium alloys, especially those sintered from elemental powders, suffer from low ductility. In this paper, an iron aluminium alloy (Fe40Al) produced by pressure-assisted induction sintering from elemental powders is shown and described. Samples produced by this method show an unexpectedly high ductility in the compression test that is an order of magnitude higher than the literature values. Microstructural observations show plastic behaviour with significant deformation of the grains and a lack of decohesion. At the same time, the tensile properties of these samples remain at much lower levels. An attempt to explain this phenomenon is made and described in this paper.