Influence of AISI D2 Workpiece Roughness on Heat Partition and Plasma Channel Radius in the WEDM Process

As an important advanced machining process, in Wire Electrical Discharge Machining (WEDM) certain fundamental issues remain need to be studied in-depth, such as the effect of part surface roughness on heat transfer mechanisms. In the WEDM process, roughing cut wire goes into the workpiece to do the first shaping and in trim cut the wire sweeps on the outer surface to improve the surface roughness. In both of these two cases, the generation of sparks depends on the passing surface roughness. Therefore, with AISI D2 material and brass wire, this paper presents a study of the influence of part surface roughness on heat partition and the radius of the plasma channel in the WEDM process. Through extensive single discharge experiments, it is shown that the removal capacity per discharge can increase if the discharge occurs on a smoother surface. A Finite Element thermal model was then used for inverse fitting of the values of heat partition and radius of the plasma channel. These parameters completely define the characteristics of the heat conduction problem. The results indicate a strong correlation between an increase in heat partition ratio and a decrease in part surface roughness. The values of plasma channel radius show an increase in this value when discharging on rougher surfaces. It means that with the increasing of plasma channel radius, the heat source goes into the workpiece more dispersed. In the case of rougher surface, although the there is more area that affected by the heat source, finally the temperature of most area cannot reach to the melting point and it causes the smaller crater radius and volume, while the metal removal rate decreases. These results contribute towards a more complete understanding of the influence of surface roughness to the spark occurring.

Outbreak of Escherichia coli O157:H7 Infections Linked to Mechanically Tenderized Beef and the Largest Beef Recall in Canada, 2012

ABSTRACT Contaminated beef is a known vehicle of Escherichia coli O157:H7 infection, although more attention is given to the control of E. coli O157:H7 in ground, rather than whole-cut, beef products. In September 2012, an investigation was initiated at an Alberta, Canada, beef plant after the detection of E. coli O157:H7 in two samples of trim cut from beef originating from this plant. Later in September 2012, Alberta Health Services identified five laboratory-confirmed infections of E. coli O157:H7, and case patients reported eating needle-tenderized beef steaks purchased at a store in Edmonton, Alberta, produced with beef from the Alberta plant. In total, 18 laboratory-confirmed illnesses in Canada in September and October 2012 were linked to beef from the Alberta plant, including the five individuals who ate needle-tenderized steaks purchased at the Edmonton store. A unique strain of E. coli O157:H7, defined by molecular subtyping and whole genome sequencing, was detected in clinical isolates, four samples of leftover beef from case patient homes, and eight samples of Alberta plant beef tested by industry and food safety partners. Investigators identified several deficiencies in the control of E. coli O157:H7 at the plant; in particular, the evaluation of, and response to, the detection of E. coli O157 in beef samples during routine testing were inadequate. To control the outbreak, 4,000 tons of beef products were recalled, making it the largest beef recall in Canadian history. This outbreak, in combination with similar outbreaks in the United States and research demonstrating that mechanical tenderization can transfer foodborne pathogens present on the surface into the interior of beef cuts, prompted amendments to Canada's Food and Drug Regulations requiring mechanically tenderized beef to be labeled as such and to provide safe cooking instructions to consumers. A detailed review of this event also led to recommendations and action to improve the safety of Canada's beef supply.