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Surface defects incorporated diamond machining of silicon

International Journal of Extreme manufacturing 2020年第4期2卷 57-73页

作者： Neha Khatri borad m barkachary B muneeswaran Rajab Al-Sayegh Xichun Luo Saurav Goel Optical Devices&System Division CSIR-CSIOSector 30Chandigarh160030India Department of mechanical Engineering Jorhat Institute of Science&TechnologyJorhat Assam 785010India Fenner Conveyor Belting Pvt.Ltd. Dindigul Road NagriMaduraiVadipatti Taluk 625221India College of Engineering Northern Border UniversityArar 91431Saudi Arabia Centre for Precision manufacturing DMEMUniversity of StrathclydeGlasgow G11XQUnited Kingdom School of Engineering London South Bank University103 Borough RoadLondon SE10AAUnited Kingdom EPSRC Centre for Doctoral Training in Ultra-Precision Engineering University of Cambridge and Cranfield UniversityCranfieldUnited Kingdom School of Aerospace Transport and ManufacturingCranfield UniversityBedfordshire MK430ALUnited Kingdom Department of mechanical Engineering Shiv Nadar UniversityGautam Budh Nagar 201314India

This paper reports the performance enhancement benefits in diamond turning of the silicon wafer by incorporation of the surface defect machining(SDm)*** hybrid micromachining methods usually require additional hardware to leverage the added advantage of hybrid technologies such as laser heating,cryogenic cooling,electric pulse or ultrasonic elliptical *** SDm method tested in this paper does not require any such additional baggage and is easy to implement in a sequential micro-machining *** paper made use of Raman spectroscopy data,average surface roughness data and imaging data of the cutting chips of silicon for drawing a comparison between conventional single-point diamond turning(SPDT)and SDm while incorporating surface defects in the(i)circumferential and(ii)radial *** 3D finite element analysis(FEA)was performed to analyse the cutting forces and the evolution of residual stress on the machined *** was found that the surface defects generated in the circumferential direction with an interspacing of 1 mm revealed the lowest average surface roughness(Ra)of 3.2 nm as opposed to 8 nm Ra obtained through conventional SPDT using the same cutting *** observation of the Raman spectroscopy performed on the cutting chips showed remnants of phase transformation during the micromachining process in all *** was used to extract quantifiable information about the residual stress as well as the sub-surface integrity and it was discovered that the grooves made in the circumferential direction gave the best machining *** information being reported here is expected to provide an avalanche of opportunities in the SPDT area for low-cost machining solution for a range of other nominal hard,brittle materials such as SiC,ZnSe and GaAs as well as hard steels.

关键词： surface defect machining silicon finite element analysis surface roughness

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Fatty acid and amino acid profiling,antioxidant activity and other quality characteristics of vacuum packed cheddar style-yak milk cheese during ripening

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Food Bioscience 2023年第1期51卷 159-167页

作者： Tarun Pal Singh Shalini Arora Sanket G.borad Joken Bam Vijay Paul Rajendran Thomas mihir Sarkar ICAR-National Research Centre on Yak Dirang790101West KamengArunachal PradeshIndia Department of Dairy Technology College of Dairy Science and TechnologyLUVASHisar125004HaryanaIndia Flavi Dairy Solutions Ahmedabad380009GujaratIndia Food Quality Control Laboratory ICAR-National Research Centre on PigRani781129GuwahatiAssamIndia Goat Products Technology Laboratory ICAR-Central Institute for Research on GoatsMakhdoomFarah281122MathuraUttar PradeshIndia

This study aimed to formulate Cheddar-style cheese from standardised yak milk(casein-fat ratio:0.7)and examined different quality parameters during 5 months ripening at 7±1℃.The chemical components viz.,fat,protein,ash,and salt contents,increased significantly(p˂0.05),whereas the moisture content decreased considerably(p˂0.05)during ***,pH,titratable acidity[lactic acid(%by weight)],soluble protein(%),ripening index,tyrosine value(μg/g),total free fatty acids(μm/g),and peroxide value(mEq of O_(2)/kg)increased considerably(p˂0.05)during *** and mould count(logCFU/g)showed a significant(p˂0.05)increase,while the coliform count(logCFU/g)were undetectable at the end of ***,cheese textural attributes and colour value(L^(*),a^(*)and b^(*))also decreased significantly(p˂0.05).The protein hydrolysis pattern in cheese was detected using *** water-soluble extracts of cheese exhibited significant antioxidant ***(27.2%)and oleic acid(24.4%)were the prominent fatty acids detected in higher concentrations at the end of *** majority of amino acids such as glutamic acid and histidine,were also retained in the *** sensory ratings of cheese significantly increased as ripening proceeded,and the formulated product was acceptable for up to 120 days.

关键词： Yak milk Cheddar style-cheese Physicochemical property Antioxidant activity Ripening

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