Acta Periodica Technologica最新文献

Optimization study on wear behaviour of aluminium 7075 hybrid composite containing silicon carbide and aluminium oxide using Taguchi method 采用田口法对含碳化硅和氧化铝的7075铝杂化复合材料磨损性能进行优化研究

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.2298/apt2354129b

Shridhar Budapanahalli, S.B. Mallur, Aruns Patil, Raman Kumar

{"title":"Optimization study on wear behaviour of aluminium 7075 hybrid composite containing silicon carbide and aluminium oxide using Taguchi method","authors":"Shridhar Budapanahalli, S.B. Mallur, Aruns Patil, Raman Kumar","doi":"10.2298/apt2354129b","DOIUrl":"https://doi.org/10.2298/apt2354129b","url":null,"abstract":"Due to light weight, high strength to weight ratio, higher wear resistance aluminium and its alloy have got greater consideration as a matrix material in most of the composite applications. Al MMCs is used in preparation of pistons, cylinder barrel, break discs, gears, valves etc. Use of Al-Si alloys are increasing in areas of automobile and aerospace industries. Present study aims to investigate about wear behaviour of aluminium 7075 hybird composite with silicon carbide (SiC) and aluminium oxide (Al2O3) as reinforcements. Hybird composite material were processed through stir casting process. Addition of SiC is 3,6 and 9 wt.% whereas Al2O3 is fixed 5 wt.%. Wear test was conducted through unlubricated conditions. Wear rate was been recorded after each set of experiment carried through wear test. To optimize the control parameters Taguchi method was used as a statistical tool. L9 orthogonal array was utilized and investigational design was based on control factors namely SiC wt.%, load, sliding distance and response factor was wear rate to study the wear performance. Empirical relation was established for wear rate in relations of control variables by multiple regression analysis. Finally, analysis of variance (ANOVA) was used to evaluate the impact of specific factors on wear rate. MINITV.17.1.0 was used to analyse the results. It was observed that load and SiC wt.% were significant factor affecting response variable. Higher values of SiC wt.% increased the wear resistance.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136366980","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}

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Impact assessment of Belt and Road Initiative on Chinese economy and society “一带一路”倡议对中国经济社会的影响评估

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.47273/ap.2023.28.18-40

Zoltán Peredy, Wang Jiayi, Sun Jiaxuan, Cui Zheng

引用次数: 0

Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening 用乳木果油作起酥油的甘薯无麸质饼干的物理特性、近似成分和感官可接受性

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.2298/apt2354165o

Oludolapo Osunrinade, Anuoluwapo Phillips, Abosede Alabi

{"title":"Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening","authors":"Oludolapo Osunrinade, Anuoluwapo Phillips, Abosede Alabi","doi":"10.2298/apt2354165o","DOIUrl":"https://doi.org/10.2298/apt2354165o","url":null,"abstract":"Sweet potato and shea butter remain underutilized crops. Their potential in the production of ready-to-eat snacks could enhance food security. Hence, this study evaluated cookies from sweet potato flour using shea butter as a shortening. Cookies samples were produced from 100% sweet potato flour with margarine (SPM); 100% sweet potato flour with shea butter (SPS); 100% wheat flour with shea butter (WCS); 100% wheat flour with margarine (WMC), 50% wheat, 50% sweet potato flour with shea butter (WSS); 50% wheat, 50% sweet potato flour with margarine (WSM). Cookies samples were analysed for physical properties, colour, proximate composition and sensory acceptability. The physical properties of the cookies samples had the weight, diameter, thickness and spread ratio ranging from 5.99 to 7.7 g, 3.76 to 4.27 cm, 0.54 to 0.64 cm, and 10.59 to 13.86, respectively. The colour properties of the cookies sample had the L*, a* and b* values ranging from 33.99 to 61.08, -6.03 to 0.72 and 10.87 to 22.51, respectively. The proximate composition of the cookies sample was moisture content (2.39-4.98%), fat (11.74-14.41%), protein (2.71-3.54%), fibre (2.26- 2.83%), ash (1.92-1.99%), carbohydrate (74.28-78.66%), while the energy value ranged from 340.77 to 356.34 kCal. The use of shea butter as shortening led to a lower value of fat and spread ratio of cookies. In the sensorial acceptability ranking, the texture, crunchiness and aroma of cookies samples were not significantly different (p < 0.05). Sensory panellists adjudged cookies produced with sweet potato using shea butter shortening as liked moderately. Hence, the production of gluten-free cookies using sweet potato flour with shea butter shortening could serve as a low-cost, nutrient-dense, ready-to-eat snack.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136366378","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}

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Increasing the efficiency of ozone technology in air purification HVAC systems 提高臭氧技术在空气净化暖通空调系统中的效率

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.2298/apt2354105c

Dzhamalutdin Chalaev, Tatiana Hrabova, Vitalii Sydorenko, Pavlo Honcharov, Rostyslav Bazieiev

引用次数: 0

Review of polymer-matrix composites welded to aluminium alloys 铝合金焊接聚合物基复合材料的研究进展

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.2298/apt2354037n

Agha Ndukwe, Chukwudike Onuoha, Chioma Njoku, Nsikan Dan, Justus Anaele

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A látogatómenedzsment legújabb trendjei a vár- és kastélyturizmus területén Spanyolországban 西班牙城堡和宫殿旅游游客管理的最新趋势

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.47273/ap.2023.28.56-68

Ádám Köbli, Andrea Mókusné Pálfi

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Experimental and statistical analysis on the effects of fouling and effective parameters on performance of heat exchanger 污垢及有效参数对换热器性能影响的实验与统计分析

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.2298/apt2354115k

Ikram Kouidri, Djilali Kaidameur, Mehdi Zahraoui

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Thermodynamic experimental study of an Algerian condensate gas 阿尔及利亚凝析气热力学实验研究

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.2298/apt2354059h

Rima Harche, Abdelkader Mouheb, Ilhem Rezig, Imane Bekkouche

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Analysis of anthocyanins content and microbiological quality control in fresh and frozen raspberry fruit 鲜、冻覆盆子花青素含量分析及微生物质量控制

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.2298/apt2354301r

Dobrila Randjelovic, Svetlana Bogdanovic, Ivana Zlatkovic, Sasa Petrovic

{"title":"Analysis of anthocyanins content and microbiological quality control in fresh and frozen raspberry fruit","authors":"Dobrila Randjelovic, Svetlana Bogdanovic, Ivana Zlatkovic, Sasa Petrovic","doi":"10.2298/apt2354301r","DOIUrl":"https://doi.org/10.2298/apt2354301r","url":null,"abstract":"Raspberry (Rubus idaeus L.) is a plant from the rose family and the most important berry-type fruit in our country. The most significant sorts of raspberries grown in Serbia are the red sorts, namely Willamette, Meeker, Gradina, Malling exploit and Skina. Raspberry fruit may be used either fresh or as a raw material in food industry, for the production of fruit juice, nectar, syrup, concentrate, dried and frozen fruit. The goal of this paper is to determine pH, titratable acidity (as citric acid), soluble solids, concentration of anthocyanins, vitamin C and total polyphenols, and to perform sensory analysis and microbiological quality control in both fresh and frozen fruit. pH value was measured with pH-meter. The concentration of acids was determined by the volumetric method, by titration with NaOH. The dry matter was measured by a refractometer. The concentration of anthocyanins was determined by the spectrophotometry method. The concentration of vitamin C was determined using the volumetric method. The concentration of polyphenol compounds was determined according to the Singleton method. The microbiological methods of detection and counting microorganisms were performed according to ISO standards. The results of this study have shown that both fresh and frozen raspberries are a good source of anthocyanins, indicating that their consumption is favorable for human health and that they may be useful in the production of functional food. The microbiological analyses have shown the absence of L. monocytogenes and Salmonella spp., while the concentration of Enterobacteriaceae and E. coli was below 10 cfu/g in both fresh and frozen raspberry fruit.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"113 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136366376","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

Composition, antimicrobial and antioxidant activity of Artemisia herba-alba essential oil from northeast Algeria (Khenchela region) 阿尔及利亚东北部(肯切拉地区)白蒿精油的成分及抗菌抗氧化活性研究

Acta Periodica Technologica Pub Date : 2023-01-01 DOI: 10.2298/apt2354151k

Mounira Kadri, Aicha Mouane, Sana Goubi, Farah Ramdan, Abdelouhab Yahia

{"title":"Composition, antimicrobial and antioxidant activity of Artemisia herba-alba essential oil from northeast Algeria (Khenchela region)","authors":"Mounira Kadri, Aicha Mouane, Sana Goubi, Farah Ramdan, Abdelouhab Yahia","doi":"10.2298/apt2354151k","DOIUrl":"https://doi.org/10.2298/apt2354151k","url":null,"abstract":"Plants are traditionally utilized in Algeria to treat many disorders, such as Artemisia herba-alba (Asteraceae family), which is a North African species. In Algeria, it is characterized by an excellent fodder fee and by a composition of essential oils having antiseptic, vermifuge, and antispasmodic properties. The present study aims to investigate the antioxidant and antimicrobial activities and chemical composition of the essential oil of Artemisia herba-alba found in northeast Algeria (Khenchela region). Artemisia herba-alba essential oil was extracted by hydrodistillation and its chemical composition was identified by GC/MS. In addition, the antioxidant activity of the extracted essential oil was determined using the DPPH assay. The agar disc diffusion method was used to determine how well the essential oil killed germs. The essential oil was analyzed by GC/MS, revealing 35 constituents, of which the major ones were identified as Thujone (10.55%), borneol (5.98%), and eucalyptol (1.63%). The observed IC50 values for the DPPH assay were 18.44 ? 0.006 mg/mL. On the other hand, this oil proved effective against all tested strains in the 22.67 ? 3.215 mm range, including Listeria innocua CIP 74915.","PeriodicalId":7021,"journal":{"name":"Acta Periodica Technologica","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136366660","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