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Thermal Softening (thermal + softening)
Selected AbstractsCOMPARISON OF MECHANICAL TESTS FOR EVALUATING TEXTURAL CHANGES IN POTATOES DURING THERMAL SOFTENINGJOURNAL OF TEXTURE STUDIES, Issue 6 2002W. K. SOLOMON ABSTRACT The changes in the texture of cylindrical samples of potato tissues immersed in water at 60, 70, 80 and 90C for up to 80 min were monitored at each temperature in terms of tangent modulus of elasticity in axial and radial compression tests, and elasticity and viscosity parameters in creep and stress relaxation tests. The magnitude of all mechanical test parameters decreased with an increase in heating time and temperature. The creep and stress relaxation responses of individual potato samples were adequately represented by respective mechanical models (R2= 0.94 to 0.99). The mechanical test parameters followed apparent first-order degradation kinetics due to the effect of thermal softening, and the rate constant was used as an index of the sensitivity of a mechanical test. The radial compression test was relatively more sensitive than the axial test. Based on an overall comparison, the parameters from creep and stress relaxation tests were found to be the most sensitive in describing the textural changes during thermal softening of potatoes. [source] FIRMNESS OF THERMAL PROCESSED ONION AS AFFECTED BY BLANCHINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2006JAE C. KIM ABSTRACT The pectin methyl esterase enzyme system was shown to be involved in firmness of thermally treated onion in the temperature range 50,70C. Thermal softening of onion at 90 and 100C showed an initial steep negative slope with a shallow negative slope at longer heating time. Low-temperature blanching at 70C was effective to maintain firm onion tissue exposed to excessive heating. Physical strength of onion was substantially diminished when exposed to a commercial sterilization condition where F0, extent of thermal sterilization, was 3, and/or more. Blanching in water for 120 min at 70C resulted in a maximum value for the firmness of commercially sterilized onion. Firmness of onion, blanched in calcium brine at a concentration range of 0.0,1.0% (wt) prior to heat treatment, decreased with increasing severity of thermal sterilization treatment. At F0 = 6, blanching in 0.5% calcium brine resulted in maximum firmness of thermally sterilized onion, approximately 70% of that of raw onion. [source] Analysis of adiabatic shear bands in heat-conducting elastothermoviscoplastic materials by the meshless local Bubnov,Galerkin methodINTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN BIOMEDICAL ENGINEERING, Issue 10 2009R. C. Batra Abstract Transient finite coupled thermomechanical simple shearing deformations of a block made of an elastothermoviscoplastic material that exhibits strain and strain-rate hardening, and thermal softening are studied by using the meshless local Bubnov,Galerkin method. A local nonlinear weak formulation and a semidiscrete formulation of the problem are derived. The prescribed velocity at the top and the bottom surfaces of the block is enforced by using a set of Lagrange multipliers. A homogeneous solution of the problem is perturbed by superimposing on it a temperature bump at the center of the block, and the resulting nonlinear initial-boundary-value problem is solved numerically. We have developed an integration scheme to numerically integrate the set of coupled nonlinear ordinary differential equations. The inhomogeneous deformations of the block are found to concentrate in a narrow region of intense plastic deformation usually called a shear band. For a material exhibiting enhanced thermal softening, it is shown that as the shear stress within the region of localization collapses, an unloading elastic shear wave emanates outward from the edges of the shear band. In the absence of an analytical solution, the computed results have been compared with those obtained by the finite element and the modified smoothed particle hydrodynamics methods. Copyright © 2008 John Wiley & Sons, Ltd. [source] Two-scale method for shear bands: thermal effects and variable bandwidthINTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN ENGINEERING, Issue 6 2007Pedro M. A. Areias Abstract A method for the analysis of shear bands using local partition of unity is developed in the framework of the extended finite element method (XFEM). Enrichments are introduced for both the displacement field and the thermal field. The shear band width is determined by minimizing the plastic work. A coupled finite strain thermo-elastoplastic constitutive law is used. The enrichment is injected into the mesh when the material law becomes unstable. The criterion based on a complete stability analysis for materials in the finite strain regime including heat conduction, strain hardening, strain rate hardening and thermal softening is presented. A mixed continuous quadrilateral element is employed. The method is applied to the Nesterenko experiments, which exhibit multiple propagating shear bands and other problems. Copyright © 2007 John Wiley & Sons, Ltd. [source] COMPARISON OF MECHANICAL TESTS FOR EVALUATING TEXTURAL CHANGES IN POTATOES DURING THERMAL SOFTENINGJOURNAL OF TEXTURE STUDIES, Issue 6 2002W. K. SOLOMON ABSTRACT The changes in the texture of cylindrical samples of potato tissues immersed in water at 60, 70, 80 and 90C for up to 80 min were monitored at each temperature in terms of tangent modulus of elasticity in axial and radial compression tests, and elasticity and viscosity parameters in creep and stress relaxation tests. The magnitude of all mechanical test parameters decreased with an increase in heating time and temperature. The creep and stress relaxation responses of individual potato samples were adequately represented by respective mechanical models (R2= 0.94 to 0.99). The mechanical test parameters followed apparent first-order degradation kinetics due to the effect of thermal softening, and the rate constant was used as an index of the sensitivity of a mechanical test. The radial compression test was relatively more sensitive than the axial test. Based on an overall comparison, the parameters from creep and stress relaxation tests were found to be the most sensitive in describing the textural changes during thermal softening of potatoes. [source] Large-scale specimen testing on friction and wear of pure and internally lubricated cast polyamidesLUBRICATION SCIENCE, Issue 3 2006Pieter SamynArticle first published online: 4 JUL 200 Abstract Due to the casting process for nylons, their composition can easily be modified to cover a wide range of mechanical properties and applications, especially as large wear surfaces in, for example, crane guidances. Presently, selection tests for working conditions up to 40MPa are presented on pure Na-catalysed polyamides, oil-filled polyamides with homogeneous oil dispersions and holes in the surface containing oil lubricant and two types of thermoplastic solid-lubricated polyamides. Pure polyamides are, however, prone to high and unstable sliding at pressures as low as 10MPa with brittle fracture and lumpy transfer. Oil lubrication is not able to remove the sliding instabilities as oil supply to the sliding interface is controlled by migration effects that are restricted by deformation and thermal softening or melting of the polyamide matrix. Although friction and wear are lower and more stable for samples with oil supplied through lubricating holes, additional running-in phenomena are attributed to a relatively thick transfer film that is brittle and easily peels off. A continuous thick molten film or island-like deposition occurs on the polyamide surface. Solid lubricants are able to stabilize friction and lower wear down to the formation of a thin and coherent transfer film. However, increasing the amount of lubricants induces lower mechanical properties and higher deformation of the test samples. The differences in transfer behaviour are discussed with reference to optical microscopy and calculations of bulk and flash temperatures. Copyright © 2006 John Wiley & Sons, Ltd. 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