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Lei Zhu,Zhirong Wu,Xuteng Hu,Yingdong Song 대한기계학회 2018 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.32 No.11
We investigated the small fatigue crack behavior of alloy GH4169 by using single-edge-notch tension specimens. Residual stress introduced by machining process was taken into consideration, and two stress levels were selected. A comparison was made between the experimental results of specimens with and without machining-induced residual stress. The results indicated that fatigue cracks of the two types of specimens initiated from surface inclusions or grain boundaries. For both types of specimens, small cracks grew very slowly when the crack lengths were less than 500 μm. The small crack growth might decelerate and retard temporarily for the existence of grain boundaries. The residual stress effect on crack growth can be identified at σ max = 380 MPa, i.e., compressive residual stress might impede the crack growth. However, this phenomenon was indistinguishable at σ max = 410 MPa.
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Jing Deng,Huachang Wu,Zhirong Yang 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
The quality of sweet flour pastes (SFP) produced via natural and temperature-controlled fermentation was investigated. Temperature-controlled fermentation shortened the production time with no significant (p<0.05) differences between sample types in amino nitrogen, total acid, reducing sugar, and organic acid concentrations observed at the end of fermentation. Naturally fermented SFP exhibited higher concentrations of free amino acids than temperature-controlled fermented SFP. Analysis of SFP volatile compounds showed that naturally fermented SFP samples had higher concentrations of aroma constituents. Ethyl palmitate was the dominant ester in SFP with a 5.2× higher content of ethyl palmitate than for naturally fermented SFP. In addition, 4-ethyl guaiacol and 4-vinyl guaiacol were only identified in naturally fermented SFP samples. Temperature-controlled fermentation accelerates the production process, and naturally fermented SFP exhibited a higher quality.
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