Artificial Ageing, Chemical Resistance, and Biodegradation of Biocomposites from Poly(Butylene Succinate) and Wheat Bran

The results of comprehensive studies on accelerated (artificial) ageing and biodegradation of polymer biocomposites on PBS matrix filled with raw wheat bran (WB) are presented in this paper. These polymer biocomposites are intended for the manufacture of goods, in particular disposable packaging and disposable utensils, which decompose naturally under the influence of biological agents. The effects of wheat bran content within the range of 10–50 wt.% and extruder screw speed of 50–200 min−1 during the production of biocomposite pellets on the resistance of the products to physical, chemical, and biological factors were evaluated. The research included the determination of the effect of artificial ageing on the changes of structural and thermal properties by infrared spectra (FTIR), differential scanning calorimetry (DSC), and thermogravimetric analysis (TG). They showed structural changes—disruption of chains within the ester bond, which occurred in the composition with 50% bran content as early as after 250 h of accelerated ageing. An increase in the degree of crystallinity with ageing was also found to be as high as 48% in the composition with 10% bran content. The temperature taken at the beginning of weight loss of the compositions studied was also lowered, even by 30 °C at the highest bran content. The changes of mechanical properties of biocomposite samples were also investigated. These include: hardness, surface roughness, transverse shrinkage, weight loss, and optical properties: colour and gloss. The ageing hardness of the biocomposite increased by up to 12%, and the surface roughness (Ra) increased by as much as 2.4 µm at the highest bran content. It was also found that ageing causes significant colour changes of the biocomposition (ΔE = 7.8 already at 10% bran content), and that the ageing-induced weight loss of the biocomposition of 0.31–0.59% is lower than that of the samples produced from PBS alone (1.06%). On the other hand, the transverse shrinkage of moldings as a result of ageing turned out to be relatively small, at 0.05%–0.35%. The chemical resistance of biocomposites to NaOH and HCl as well as absorption of polar and non-polar liquids (oil and water) were also determined. Biodegradation studies were carried out under controlled conditions in compost and weight loss of the tested compositions was determined. The weight of samples made from PBS alone after 70 days of composting decreased only by 4.5%, while the biocomposition with 10% bran content decreased by 15.1%, and with 50% bran, by as much as 68.3%. The measurements carried out showed a significant influence of the content of the applied lignocellulosic fillers (LCF) in the form of raw wheat bran (WB) on the examined properties of the biocompositions and the course of their artificial ageing and biodegradation. Within the range under study, the screw speed of the extruder during the production of biocomposite pellets did not show any significant influence on most of the studied properties of the injection mouldings produced from it.

Wood density and wood shrinkage in relation to initial spacing and tree growth in black spruce (Picea mariana)

This study has quantified basic wood density and various types of wood shrinkage in relation to initial spacing (or initial planting density) and tree growth based on a 48-year-old black spruce (Picea mariana) spacing trial in eastern Canada. A total of 139 sample trees were collected from four initial spacings (3086, 2500, 2066, 1372 trees/ha) for this study. Analyses of variance (ANOVA) show that initial spacing is the most important parameter affecting wood density significantly, followed by tree diameter at breast height (DBH) class. With increasing spacing, wood density, radial and volumetric shrinkage tend to decrease, whereas longitudinal shrinkage tends to increase gradually. The largest spacing has the lowest wood density, the smallest transverse shrinkage and the largest longitudinal shrinkage. Path analysis indicates that wood density is the most important parameter affecting transverse shrinkage, followed by the distance from the pith. Furthermore, much of the variation of the transverse shrinkage with wood density may be due to the initial spacing and tree DBH class. Path analysis also reveals that longitudinal shrinkage is mainly related to log height and tree DBH class. With increasing log height, longitudinal shrinkage tends to increase, and transverse shrinkage tends to decrease. With increasing DBH class, the trees tend to have an increasing longitudinal shrinkage and a decreasing transverse shrinkage. Overall, this study suggests that a large increase in the initial spacing (e.g., 1372 trees/ha) might lead to a significant reduction in both wood density and transverse shrinkage, and a significant increase in longitudinal shrinkage in black spruce.

Effect of Groove Designs on Residual Stress and Transverse Shrinkage in GMAW and PGMAW of A333 Seamless Steel Pipes

The effectiveness of weld joints primarily depends on the fusion of base metal, minimum heat-affected zone (HAZ) and lesser residual stresses. The severity of thermomechanical effects e.g. weld shrinkages and residual stresses is significantly minimized by narrow gap welding technique over the traditional welding. This work describes the welding of A333 Grade 3 steel pipes by the application of GMAW and PGMAW techniques. The analysis is made to capture the effects of groove designs on residual stress and transverse shrinkage. The process parameters used for the analysis are voltage, current and welding speed. In this work, narrow groove design using PGMAW process is capable of reducing the number of passes and area of weld deposit by 35–40% by volume. In PGMAW, decrement in residual stresses is observed with a narrow groove compared to conventional V groove technique. The results are validated by metallurgical and mechanical investigation of welded joints. This work will help other researchers to understand the effect of narrow gap welding using an optimum number of passes for thick pipes.

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) semitendinosus, biceps femoris and psoas major muscles, from both sides of five beef carcasses, were cooked at four different cooking temperatures (50, 60, 70 and 80 °C) for 30 min. and their Warner–Bratzler shear force (WBSF), cooking loss and shrinkage (longitudinal and transverse) were quantified. The WBSF was reduced by ageing in the muscles at the specific cooking temperatures: psoas major (cooked at 50, 60 and 80 °C), semitendinosus (70 and 80 °C) and biceps femoris (80 °C). The cooking loss was 3% greater in aged compared to unaged muscles. The longitudinal shrinkage was greatest in psoas major at 80 °C amongst the muscle types and it was reduced by ageing in psoas major (70 and 80 °C) and biceps femoris (80 °C). The transverse shrinkage was reduced by ageing only in biceps femoris, across all temperatures; and the diameter of homogenized fibre fragments from semitendinosus and biceps femoris was reduced more by cooking at 50 °C in unaged compared to aged condition. WBSF was related to transverse shrinkage, and cooking loss was related to longitudinal shrinkage. The effect of muscle type on the physical changes occurring during cooking of beef is dependent on ageing and cooking temperature.

Effects of inductor patterns on temperature and deformation behavior of ship hull plate by induction heating

This paper mainly investigated the effects of different inductor patterns on thermal forming behavior of ship hull plate by moving induction heating. Alternately-coupled electromagnetic-thermal analysis procedure considering temperature-dependent material properties was firstly implemented at each moving step of inductor, followed with uncoupled thermal-mechanical transient analysis to obtain corresponding thermal deformation. Then temperature distribution, dimensions (breadth b and depth h) of heat-affected zone, and deformation obtained from codirectional current-carrying inductor with no gap and opposite-direction current-carrying inductor with gap were compared, respectively. And effects of heating directions and distance T2 of ODIG were also analyzed. It turns out that codirectional current-carrying inductor with no gap can generate much larger transverse shrinkage at 1.8–2.5 mm/s than opposite-direction current-carrying inductor with gap, otherwise smaller at 3.2–4.0 mm/s, likewise larger temperature gradient at 1.8–4.0 mm/s and thus larger bending angular deformation. Besides, heating direction “Out” can generate larger deformation than “In” and deformation for opposite-direction current-carrying inductor with gap can be effectively improved through adjusting distance T2 until 13 mm. These indicate that adopting appropriate inductor patterns, heating direction and distance T2 of opposite-direction current-carrying inductor with gap can significantly improve thermal forming behavior.