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Ashutosh Sharma - One of the best experts on this subject based on the ideXlab platform.
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study of age hardening behavior of al 4 5 wt cu zircon sand composite in different quenching media a comparative study
Materials & Design, 2009Co-Authors: Ashutosh SharmaAbstract:Abstract The age hardening behavior of Al–4.5%Cu alloy composite reinforced with zircon sand particulates and produced by stir casting route has been investigated in different quenching media viz, water, oil, and Salt Brine solution (7 wt%). Optical microscopy of the as cast alloy composite indicates that the matrix of the composite has the cellular structure. Copper rich CuAl2 precipitates have been found near particle matrix interface. The results of ageing demonstrate that the microhardness of age hardenable Al–Cu based alloy composites depend on the quenching medium in which they are heat treated. Salt Brine quenching is faster as compared to water and oil, even if higher strength is obtained but cannot be used for complex shapes and thin sections where oil quenching is the alternative due to minimum distortion and cracking problems. Thermal cycling studies of the composite at 25–540 °C have been also carried out to determine the extent of quenching of the matrix after each solution heat treatment cycle while varying the quenching media.
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Study of age hardening behavior of Al–4.5 wt%Cu/zircon sand composite in different quenching media – A comparative study
Materials & Design, 2009Co-Authors: Ashutosh Sharma, Sanjeev DasAbstract:Abstract The age hardening behavior of Al–4.5%Cu alloy composite reinforced with zircon sand particulates and produced by stir casting route has been investigated in different quenching media viz, water, oil, and Salt Brine solution (7 wt%). Optical microscopy of the as cast alloy composite indicates that the matrix of the composite has the cellular structure. Copper rich CuAl2 precipitates have been found near particle matrix interface. The results of ageing demonstrate that the microhardness of age hardenable Al–Cu based alloy composites depend on the quenching medium in which they are heat treated. Salt Brine quenching is faster as compared to water and oil, even if higher strength is obtained but cannot be used for complex shapes and thin sections where oil quenching is the alternative due to minimum distortion and cracking problems. Thermal cycling studies of the composite at 25–540 °C have been also carried out to determine the extent of quenching of the matrix after each solution heat treatment cycle while varying the quenching media.
Sanjeev Das - One of the best experts on this subject based on the ideXlab platform.
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Study of age hardening behavior of Al–4.5 wt%Cu/zircon sand composite in different quenching media – A comparative study
Materials & Design, 2009Co-Authors: Ashutosh Sharma, Sanjeev DasAbstract:Abstract The age hardening behavior of Al–4.5%Cu alloy composite reinforced with zircon sand particulates and produced by stir casting route has been investigated in different quenching media viz, water, oil, and Salt Brine solution (7 wt%). Optical microscopy of the as cast alloy composite indicates that the matrix of the composite has the cellular structure. Copper rich CuAl2 precipitates have been found near particle matrix interface. The results of ageing demonstrate that the microhardness of age hardenable Al–Cu based alloy composites depend on the quenching medium in which they are heat treated. Salt Brine quenching is faster as compared to water and oil, even if higher strength is obtained but cannot be used for complex shapes and thin sections where oil quenching is the alternative due to minimum distortion and cracking problems. Thermal cycling studies of the composite at 25–540 °C have been also carried out to determine the extent of quenching of the matrix after each solution heat treatment cycle while varying the quenching media.
Stefania Carpino - One of the best experts on this subject based on the ideXlab platform.
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Influence of preSalting and Brine concentration on Salt uptake by Ragusano cheese.
Journal of dairy science, 2003Co-Authors: C. Melilli, David M. Barbano, Giuseppe Licitra, G. Tumino, G. Farina, Stefania CarpinoAbstract:The impact of preSalting and nonsaturated Brine on Salt uptake by Ragusano cheese was determined. The study included four treatments: 1) the traditional method using no preSalting and saturated Brine, 2) preSalting and saturated Brine, 3) no preSalting and 18% Brine for 8 d followed by 16 d in saturated Brine, and 4) preSalting and 18% Brine for 8 d followed by 16 d in saturated Brine. Cheese blocks were weighed and sampled before Brine Salting (time 0) and after 1, 4, 8, 16, and 24 d of brining for each treatment. PreSalting delivered 60% of the normal level of Salt in the center of the block prior to Brine Salting without decreasing the rate of uptake of Salt from either saturated or 18% Brine. Use of 18% Salt Brine for the first 8 d of 24 d of Brine Salting increased the rate of Salt uptake, compared with 24 d in saturated Brine. The increased rate of Salt uptake with 18% Brine compared with saturated Brine was related to the impact of Salt Brine on the moisture content and porosity of the cheese near the surface of the block. Brine with higher Salt content causes a rapid loss of moisture from cheese near the surface of the block. Moisture loss causes shrinkage of the cheese structure and decreases porosity, which impedes moisture movement out and Salt movement into the block. The use of 18% Salt Brine for the first 8 d delayed the moisture loss and cheese shrinkage at the exterior of the block and allowed more Salt penetration.
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Influence of the temperature of Salt Brine on Salt uptake by Ragusano cheese.
Journal of dairy science, 2003Co-Authors: C. Melilli, David M. Barbano, Giuseppe Licitra, G. Portelli, G. Di Rosa, Stefania CarpinoAbstract:The influence of temperature (12, 15, 18, 21, and 24°C) of saturated Brine on Salt uptake by 3.8-kg experimental blocks of Ragusano cheese during 24 d of brining was determined. Twenty-six 3.8-kg blocks were made on each of three different days. All blocks were labeled and weighed prior to brining. One block was sampled and analyzed prior to Brine Salting. Five blocks were placed into each of five different Brine tanks at different temperatures. One block was removed from each Brine tank after 1, 4, 8, 16, and 24 d of brining, weighed, sampled, and analyzed for Salt and moisture content. The weight loss by blocks of cheese after 24 d of brining was higher, with increasing Brine temperature, and represented the net effect of moisture loss and Salt uptake. The total Salt uptake and moisture loss increased with increasing Brine temperature. Salt penetrates into cheese through the moisture phase within the pore structure of the cheese. Porosity of the cheese structure and viscosity of the water phase within the pores influenced the rate and extent of Salt penetration during 24 d of brining. In a previous study, it was determined that Salt uptake at 18°C was faster in 18% Brine than in saturated Brine due to higher moisture and porosity of the exterior portion of the cheese. In the present study, moisture loss occurred from all cheeses at all temperatures and most of the loss was from the exterior portion of the block during the first 4 d of brining. This loss in moisture would be expected to decrease porosity of the exterior portion and act as a barrier to Salt penetration. The moisture loss increased with increasing Brine temperature. If this decrease in porosity was the only factor influencing Salt uptake, then it would be expected that the cheeses at higher Brine temperature would have had lower Salt content. However, the opposite was true. Brine temperature must have also impacted the viscosity of the aqueous phase of the cheese. Cheese in lower temperature Brine would be expected to have higher viscosity of the aqueous phase and slower Salt uptake, even though the cheese at lower Brine temperature should have had a more porous structure (favoring faster uptake) than cheese at higher Brine temperature. Therefore, changing Brine concentration has a greater impact on cheese porosity, while changing Brine temperature has a larger impact on viscosity of the aqueous phase of the cheese within the pores in the cheese.
C. Melilli - One of the best experts on this subject based on the ideXlab platform.
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Influence of preSalting and Brine concentration on Salt uptake by Ragusano cheese.
Journal of dairy science, 2003Co-Authors: C. Melilli, David M. Barbano, Giuseppe Licitra, G. Tumino, G. Farina, Stefania CarpinoAbstract:The impact of preSalting and nonsaturated Brine on Salt uptake by Ragusano cheese was determined. The study included four treatments: 1) the traditional method using no preSalting and saturated Brine, 2) preSalting and saturated Brine, 3) no preSalting and 18% Brine for 8 d followed by 16 d in saturated Brine, and 4) preSalting and 18% Brine for 8 d followed by 16 d in saturated Brine. Cheese blocks were weighed and sampled before Brine Salting (time 0) and after 1, 4, 8, 16, and 24 d of brining for each treatment. PreSalting delivered 60% of the normal level of Salt in the center of the block prior to Brine Salting without decreasing the rate of uptake of Salt from either saturated or 18% Brine. Use of 18% Salt Brine for the first 8 d of 24 d of Brine Salting increased the rate of Salt uptake, compared with 24 d in saturated Brine. The increased rate of Salt uptake with 18% Brine compared with saturated Brine was related to the impact of Salt Brine on the moisture content and porosity of the cheese near the surface of the block. Brine with higher Salt content causes a rapid loss of moisture from cheese near the surface of the block. Moisture loss causes shrinkage of the cheese structure and decreases porosity, which impedes moisture movement out and Salt movement into the block. The use of 18% Salt Brine for the first 8 d delayed the moisture loss and cheese shrinkage at the exterior of the block and allowed more Salt penetration.
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Influence of the temperature of Salt Brine on Salt uptake by Ragusano cheese.
Journal of dairy science, 2003Co-Authors: C. Melilli, David M. Barbano, Giuseppe Licitra, G. Portelli, G. Di Rosa, Stefania CarpinoAbstract:The influence of temperature (12, 15, 18, 21, and 24°C) of saturated Brine on Salt uptake by 3.8-kg experimental blocks of Ragusano cheese during 24 d of brining was determined. Twenty-six 3.8-kg blocks were made on each of three different days. All blocks were labeled and weighed prior to brining. One block was sampled and analyzed prior to Brine Salting. Five blocks were placed into each of five different Brine tanks at different temperatures. One block was removed from each Brine tank after 1, 4, 8, 16, and 24 d of brining, weighed, sampled, and analyzed for Salt and moisture content. The weight loss by blocks of cheese after 24 d of brining was higher, with increasing Brine temperature, and represented the net effect of moisture loss and Salt uptake. The total Salt uptake and moisture loss increased with increasing Brine temperature. Salt penetrates into cheese through the moisture phase within the pore structure of the cheese. Porosity of the cheese structure and viscosity of the water phase within the pores influenced the rate and extent of Salt penetration during 24 d of brining. In a previous study, it was determined that Salt uptake at 18°C was faster in 18% Brine than in saturated Brine due to higher moisture and porosity of the exterior portion of the cheese. In the present study, moisture loss occurred from all cheeses at all temperatures and most of the loss was from the exterior portion of the block during the first 4 d of brining. This loss in moisture would be expected to decrease porosity of the exterior portion and act as a barrier to Salt penetration. The moisture loss increased with increasing Brine temperature. If this decrease in porosity was the only factor influencing Salt uptake, then it would be expected that the cheeses at higher Brine temperature would have had lower Salt content. However, the opposite was true. Brine temperature must have also impacted the viscosity of the aqueous phase of the cheese. Cheese in lower temperature Brine would be expected to have higher viscosity of the aqueous phase and slower Salt uptake, even though the cheese at lower Brine temperature should have had a more porous structure (favoring faster uptake) than cheese at higher Brine temperature. Therefore, changing Brine concentration has a greater impact on cheese porosity, while changing Brine temperature has a larger impact on viscosity of the aqueous phase of the cheese within the pores in the cheese.
Hongling Ma - One of the best experts on this subject based on the ideXlab platform.
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Mathematical model of Salt cavern leaching for gas storage in high-insoluble Salt formations
Scientific Reports, 2018Co-Authors: Jinlong Li, Chunhe Yang, Yinping Li, Tongtao Wang, Hongling MaAbstract:A mathematical model is established to predict the Salt cavern development during leaching in high-insoluble Salt formations. The Salt-Brine mass transfer rate is introduced, and the effects of the insoluble sediments on the development of the cavern are included. Considering the Salt mass conservation in the cavern, the couple equations of the cavern shape, Brine concentration and Brine velocity are derived. According to the falling and accumulating rules of the insoluble particles, the governing equations of the insoluble sediments are deduced. A computer program using VC++ language is developed to obtain the numerical solution of these equations. To verify the proposed model, the leaching processes of two Salt caverns of Jintan underground gas storage are simulated by the program, using the actual geological and technological parameters. The same simulation is performed by the current mainstream leaching software in China. The simulation results of the two programs are compared with the available field data. It shows that the proposed software is more accurate on the shape prediction of the cavern bottom and roof, which demonstrates the reliability and applicability of the model.
