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Modeling and Optimization of Process Parameters for Surface roughness and Cutting Forces on End Milling using RSM and Taguchi Method 使用 RSM 和田口方法对立铣刀表面粗糙度和切削力的工艺参数进行建模和优化

Journal of Modern Research Pub Date : 2024-01-01 DOI: 10.21608/jmr.2023.218223.1113

H. Abdu, Sayed Mohamed, Adel Morad, Abd.Elhameed Abd.Elhameed, Moustafa Moustafa

{"title":"Modeling and Optimization of Process Parameters for Surface roughness and Cutting Forces on End Milling using RSM and Taguchi Method","authors":"H. Abdu, Sayed Mohamed, Adel Morad, Abd.Elhameed Abd.Elhameed, Moustafa Moustafa","doi":"10.21608/jmr.2023.218223.1113","DOIUrl":"https://doi.org/10.21608/jmr.2023.218223.1113","url":null,"abstract":"End milling is one of the most used machining techniques for removing metal from objects and milled surfaces. It is widely used in tools, aerospace, automotive, machine design, and production for joining other parts. Surface roughness is a crucial indicator of a product's technological excellence and a component that significantly affects manufacturing costs. The effects of several factors of the milling process, such as rotational speed, cutting speed, depth of cut, number of cutting edges and feed rate, find their influence on the surface finish. Surface roughness, cutting forces, and material removal rate were chosen as process responses. Taguchi method and the RSM in the evaluation and optimization of the machining parameters of end milling for the machining of Al 6063/SiO 2 by using Minitab 19. The vertical milling machine was used to perform experiments based on the Taguchi L 27 orthogonal array. The rotational speed, cutting speed, weight percentages of Nano SiO 2 (1, 3 and 5), number of cutting edges, feed rate, and depth of cut were considered machining parameters. According to ANOVA results, additions and cutting speed are the factors that have the greatest impact on the model metal removal rate.","PeriodicalId":516676,"journal":{"name":"Journal of Modern Research","volume":"359 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139640712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Co-effect of microencapsulation and prebiotics on the survivability of some lactic acid bacteria in simulating gastrointestinal tract and storage conditions 微胶囊和益生元对模拟胃肠道和储存条件下某些乳酸菌存活率的共同影响

Journal of Modern Research Pub Date : 2024-01-01 DOI: 10.21608/jmr.2023.229427.1117

Salwa Gharieb, Gaber Bresha, Omar Omar

{"title":"Co-effect of microencapsulation and prebiotics on the survivability of some lactic acid bacteria in simulating gastrointestinal tract and storage conditions","authors":"Salwa Gharieb, Gaber Bresha, Omar Omar","doi":"10.21608/jmr.2023.229427.1117","DOIUrl":"https://doi.org/10.21608/jmr.2023.229427.1117","url":null,"abstract":"Probiotics lose their viability during formulation, processing, and storage. The current work investigates the co-effect of three different combinations of encapsulation and prebiotics on the Survival of L. rhamnosus, L. acidophilus, and B. adolescentis under different conditions. In simulating gastric juice solution, the free cells survivability ranged between 36.5% to 40.5% for B. adolescentis and L. rhamnosus , after 2 hr, respectively. However, the encapsulated bacteria survival, ranged between 54.5% to 78.5% for B. adolescentis and L. rhamnosus , respectively. The encapsulated bacteria exhibited the highest survival rates, between 78.5%, and 76.5% for L. rhamnosus, and L. acidophilus , respectively, and 68.7% for B. adolescentis against the enzymatic gastric juice. In the simulating intestinal juice solution, cells encapsulated with resistant starch (ARs) and oligosaccharides (ARsG or ARsF) significantly enhanced survival over bacteria encapsulated with alginate alone and free cells, where the survivability was 104.4% for L. rhamnosus , 103.4% for L. acidophilus and 103.6% for B. adolescentis . A highly significant difference in survival rates was found between encapsulated and non-encapsulated bacteria when stored at 4 o C and 25 o C for 30 days. Survivability between 31.5% to 77.1% was apparent for L. acidophilus and L. rhamnosus , respectively, after 30 days at 4 o C. In contrast, free bacterial cells recorded a 29.1% to 31.5% survivability. After 30 days, the survivability of microencapsulated bacteria at 25 o C ranged between 15.6% and 63.6%, while the survival rate of free bacteria declined between 10.9% and 13.5%. Overall, microencapsulation of the tested strains enhanced bacteria tolerance, survival, and storage periods, especially at 4 o C.","PeriodicalId":516676,"journal":{"name":"Journal of Modern Research","volume":"6 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139640715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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