The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Fusheng Pan - One of the best experts on this subject based on the ideXlab platform.
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influence of Extrusion Temperature on microstructure and mechanical behavior of duplex mg li al sr alloy
Journal of Alloys and Compounds, 2018Co-Authors: Fusheng Pan, Yan Yang, Xiaoming Xiong, Xiaodong Peng, Haiming Wen, Guobing Wei, E J LaverniaAbstract:Abstract In this study, as-cast alloy Mg-9Li-3Al-2.5Sr (LAJ932) ingots were extruded at different Temperatures using an Extrusion ratio of 28, and the underlying microstructural evolution and mechanical behavior were investigated. The results show that grains in the extruded LAJ932 alloy are much finer than those in the as-cast one, which indicates that the microstructural evolution during Extrusion is governed by dynamic recrystallization. With increasing Extrusion Temperature, the grain size of the extruded alloy increases, and the strength decreases whereas the elongation increases. The alloy extruded at 250 °C possesses the highest strength of 238 MPa with an elongation of 18.1%, whereas 1 the alloy extruded at 350 °C has the largest elongation of 21.6% with a strength of 208 MPa. The differences in microstructure characteristics between the α-Mg phase and β-Li phase in the alloy extruded at 250 °C suggest that continuous dynamic recrystallization (CDRX) occurs in the α-Mg phase during Extrusion whereas the microstructure evolution in β-Li phase is governed by discontinuous dynamic recrystallization (DDRX). DDRX occurs in α-Mg phase to some extent and the fraction of DDRX grains in the alloys increases with increasing Extrusion Temperature.
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effect of Extrusion Temperature on the microstructure and thermal conductivity of mg 2 0zn 1 0mn 0 2ce alloys
Materials & Design, 2015Co-Authors: Jian Peng, Liping Zhong, Yongjian Wang, Fusheng PanAbstract:Abstract This study investigated the effect of Extrusion Temperature on the microstructure and thermal conductivity of Mg–2.0Zn–1.0Mn–0.2Ce. The thermal conductivity of the alloy was measured using the flash method at room Temperature. Results indicated that the volume fraction of un-recrystallized grains decreased and the average grain size of recrystallized grains gradually increased with increasing Extrusion Temperature. The thermal conductivity of Mg–2.0Zn–1.0Mn–0.2Ce alloys initially increased, reached the maximum value of 131 W/(m·K) when the Extrusion Temperature increased from 340 °C to 400 °C, and then decreased to 125 W/(m·K) when the Extrusion Temperature further increased to 430 °C. The obtained maximum thermal conductivity meets the requirement for Mg alloy radiating module of LED lights. A micro-hardness of approximately 59 HV is maintained at Extrusion Temperature lower than 400 °C, while it sharply increases up to 74.0 HV when the alloy is extruded at 430 °C. The Extrusion Temperature changes the microstructure and solid solution of elements, which comprehensively affect the thermal conductivity of as-extruded alloys.
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influence of the morphology of long period stacking ordered phase on the mechanical properties of as extruded mg 5zn 5y 0 6zr magnesium alloy
Materials Science and Engineering A-structural Materials Properties Microstructure and Processing, 2012Co-Authors: Jingfeng Wang, Pengfei Song, Xiaoen Zhou, Xuefei Huang, Fusheng PanAbstract:Abstract In this study, the influence of the different microstructure and morphology of long-period stacking ordered (LPSO) X-phase (Mg12YZn) on the mechanical properties of as-extruded Mg–5Zn–5Y–0.6Zr (wt.%, nominal chemical composition) alloys, tailored by different Extrusion parameters, were investigated using tensile tests, optical microscopy, scanning electron microscopy, energy-dispersive X-ray spectrometer, X-ray diffractometer and transmission electron microscopy. Under an Extrusion ratio of 11 and Extrusion Temperature set at 450 °C, the discontinuous network morphology of LPSO phases along the grain boundaries created an alloy that had good ductility, characterised by 20.3% elongation. Under an Extrusion ratio of 89 and Extrusion Temperature set at 500 °C, the dispersive block-shaped LPSO phases and refined grains made the alloy to obtain an ultimate tensile strength of 412 MPa, tensile yield strengths of 380 MPa and elongation of 11.8%. Therefore, while the existence of LPSO phases contributes to the alloy strengthening, the morphology regulation and control of LPSO phases can further enhance their strength.
Ana Carolina Contisilva - One of the best experts on this subject based on the ideXlab platform.
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physical and sensory characteristics of cheese flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors effects of Extrusion Temperature and sunflower oil content
Lwt - Food Science and Technology, 2020Co-Authors: Michele Eliza Cortazzo Menishenrique, Natalia Soares Janzantti, Magali Monteiro, Ana Carolina ContisilvaAbstract:Abstract Pre-Extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for production of cheese-flavored expanded corn-based snacks. The effects of Extrusion Temperature and sunflower oil sprinkled over the snacks on the physical and sensory characteristics of the products were evaluated. Both variables had influence on the expansion ratio, density, luminosity, yellow chromaticity and chroma, as well as on oil flavor, cheese odor, cheese flavor, salty taste, and umami taste (descriptive). Cheese flavor intensity (consumers) and oil odor and cereal flavor (descriptive) were influenced by sunflower oil, while yellow color, crispness and hardness (descriptive) were influenced by Extrusion Temperature. In terms of overall acceptability, all snacks, excepting that obtained at low Extrusion Temperature (91.8 °C) or that with no oil addition, showed similar acceptability. In this way, snacks with low oil content (i.e. 3.5%) may be considered as so preferred as snacks with 20.5% of sunflower oil. Therefore, the pre-Extrusion flavoring with aroma precursors is feasible and a promising technology, because it allows the production of snacks with desirable physical and sensory characteristics, as well as better nutritive value, due to the low incorporation of lipids into the snacks sprinkled with the sunflower oil.
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Extrusion of flavored corn grits structural characteristics volatile compounds retention and sensory acceptability
Lwt - Food Science and Technology, 2013Co-Authors: Michele Eliza Cortazzo Menis, Talita Maira Goss Milani, Amanda Jordano, Mauricio Oscolo, Ana Carolina ContisilvaAbstract:The effects of the moisture content of the raw material, Extrusion Temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate and butyric acid were investigated. Higher Temperature resulted in more expanded extrudates with lower density and cutting force, while higher moisture content increased ethyl butyrate retention. The most acceptable extrudates were those obtained with low moisture content, under conditions of high Extrusion Temperature and high screw speed, or low screw speed and low Extrusion Temperature, whereas the aroma intensity closest to the ideal was observed under conditions of low Extrusion Temperature and low moisture content of the raw material.
W Lojkowski - One of the best experts on this subject based on the ideXlab platform.
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effect of hydrostatic Extrusion at 600 700 c on the structure and properties of ti 6al 4v alloy
Materials Science and Engineering A-structural Materials Properties Microstructure and Processing, 2008Co-Authors: S V Zherebtsov, A Mazur, G A Salishchev, W LojkowskiAbstract:Abstract The effect of hydrostatic Extrusion in the range 600–700 °C on the structure and mechanical properties of Ti–6Al–4V titanium alloy with a lamellar microstructure is reported in the paper. Extrusion at 600 °C resulted in the formation of a heterogeneous microstructure consisting of submicrocrystalline grains of size about 0.2 μm and thick lamellae aligned with the Extrusion axis. An increase of the Extrusion Temperature increased the volume fraction of the globularized structure and the grain size. The hydrostatic Extrusion leads to a remarkable increase in the strength of the alloy. The ultimate tensile strength of a sample extruded at 600 °C to a true deformation of e = 1.4 was 1530 MPa.
H Rack - One of the best experts on this subject based on the ideXlab platform.
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microstructure and mechanical properties of severely deformed powder processed ti 6al 4v using equal channel angular Extrusion
Scripta Materialia, 2003Co-Authors: Guney Guven Yapici, I Karaman, Zhiping Luo, H RackAbstract:Abstract The present work focuses on the microstructural evolution and resulting room Temperature mechanical properties of P/M Ti–6Al–4V severely deformed at different Temperatures (550–800 °C) using equal channel angular Extrusion. The effects of the Extrusion Temperature and number of passes on the microstructural evolution and ambient Temperature mechanical properties were investigated.
Baljit Singh - One of the best experts on this subject based on the ideXlab platform.
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effect of feed moisture and Extrusion Temperature on protein digestibility and Extrusion behaviour of lentil and horsegram
Lwt - Food Science and Technology, 2016Co-Authors: Atinder Ghumman, Amritpal Kaur, Narpinder Singh, Baljit SinghAbstract:Abstract Effect of Extrusion Temperature (ET) and feed moisture (FM) on in vitro protein digestibility, protein thermal stability and extrudate characteristics of lentil and horsegram was evaluated. Thermal stability of different polypeptides (PPs) present in both the pulses varied as a function of FM and ET. PPs degradation increased with decrease in FM and increase in ET. Low molecular weight PPs between 13 and 30 kDa of lentils and 37 kDa of horsegram were highly thermo stable and were not affected during Extrusion. PPs of 81, 35, 31, 29 and 14 kDa of lentils and PPs of 81 and 78 kDa present in horsegram were thermo labile. Expansion ratio (ER) and lightness ( L *) of extrudates from both the pulses increased with increase in ET and decrease in FM. Lentil extrudates expanded more and were lighter than horsegram extrudates. Oil absorption capacity increased with increase in FM whereas, water absorption capacity decreased with increase in both ET and FM. Foaming capacity of extrudated flours from both the pulses increased whereas viscosity and in vitro protein digestibility decreased with increase in FM and decrease in ET.
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effect of banana flour screw speed and Temperature on Extrusion behaviour of corn extrudates
Journal of Food Science and Technology-mysore, 2015Co-Authors: Amritpal Kaur, Narpinder Singh, Seeratpreet Kaur, Mrinal Singh, Khetan Shevkani, Baljit SinghAbstract:Effect of Extrusion parameters (banana flour, screw speed, Extrusion Temperature) on Extrusion behaviour of corn grit extrudates were studied. Second order quadratic equations for Extrusion properties as function of banana flour (BF), screwspeed (SS) and Extrusion Temperature (ET) were computed. BF had predominant effect on the Hunter color (L*, a*, b*) parameters of the extrudates. Addition of BF resulted in corn extrudates with higher L* and lower a* and b* values. Higher ET resulted in dark colored extrudates with lower L* and a* value. Higher SS enhanced the lightness of the extrudates. Expansion of the extrudates increased with increase in the level of BF and ET. WAI of the extrudates decreased with BF whereas increased with SS. However, reversed effect of BF and SS on WSI was observed. Flextural strength of the extrudates increased with increase in SS followed by BF and ET. The addition of BF and higher ET resulted in extrudates with higher oil uptake.
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effects of moisture Temperature and level of pea grits on Extrusion behaviour and product characteristics of rice
Food Chemistry, 2007Co-Authors: Baljit Singh, K S Sekhon, Narpinder SinghAbstract:Abstract A study was conducted to investigate the effect of feed moisture (18–24%), Extrusion Temperature (130–170 °C) and level of pea grits (0–30%) on the Extrusion behaviour and extrudate properties of rice grits. The extruder die pressure, specific energy consumption, expansion ratio, density, water absorption index, and water solubility index were studied. Second-order polynomials were compared for extruder parameters and product characteristics as a function of feed moisture, Extrusion Temperature and pea grit level.
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the effect of sodium bicarbonate and glycerol monostearate addition on the Extrusion behaviour of maize grits
Journal of Food Engineering, 2000Co-Authors: Narpinder Singh, Sanjeev Sharma, Baljit SinghAbstract:Abstract Studies were conducted to investigate the effect of sodium bicarbonate (NaHCO 3 ) and Glycerol monostearate (GMS) addition with changing Extrusion Temperature on the Extrusion behaviour and product characteristics of maize grits. The dependent variables recorded were die pressure, specific energy consumption (SEC) while the product characteristics analysed were expansion, water absorption index (WAI), water solubility index (WSI) and viscosity. Second-order polynomials were computed to describe the influence of Temperature within the extruder and also NaHCO 3 and GMS addition levels on the dependent variables in the Extrusion process. The effect of NaHCO 3 on expansion, WAI, WSI and viscosity of extrudates was observed to be Temperature-dependent. NaHCO 3 at lower Extrusion Temperature (125°C) increased expansion, WAI and WSI while at higher Extrusion Temperature (175°C), a reverse effect of NaHCO 3 on these characteristics was observed.
